It is officially starting to feel like fall in Chicago, so I am craving all the fall things. As soon as temps drop, all I want is soup and roasted veggies. There is also something I absolutely love about grilling on a chilly fall night. So here’s what’s on docket this week…

Grilled chicken: this is pretty much a weekly standard in our house. I like to have it in the fridge for meals/salads throughout the week. Mixing up the marinade this week to fall it up. Going with honey, balsamic, Dijon mustard, evoo, and garlic. Yum. I am going to do grilled veggie kebobs at the same time! Which I have been loving lately. I will do the exact same marinade as the chicken to keep things simple.

Tortilla soup is one of the first fall things I crave. I love how fresh and light it is but still warm and comforting. Here is the crock pot recipe I use! It’s so easy and delicious. I load mine up with avocado, tortilla strips, cilantro, green onions and cheese at the end!

I am going to do a major batch of grilled and roasted veggies one night and eat them the rest of the week in salads. I will roast brussel sprouts, beets, cauliflower, and sweet potatoes on the same night, then eat them in a handful of different salads and as snacks throughout the week. I love when I have freshly grilled and roasted veggies in the fridge, then I don’t snack on junk!

Brussel sprout and cauliflower salad: I serve it over an arugula base, with lots of avocado and a fresh vinaigrette. Sometimes I add a nut for the perfect amount of crunch.

Beet salad: beets, arugula, kale, walnuts (feta for cheese lovers but I leave that off of mine) and a balsamic vinaigrette.

Sweet potato salad: roasted sweet potato diced, red onion, black beans and avocado with a basil & cilantro chimichurri vinaigrette. My sister and I had this chimichurri last week for a totally different dinner and it wasahhhhmazing. I’ve been thinking about how delicious it would be on a salad ever since. So going to give it a try with this salad. Stay tuned, I will report back 😘I will share my salad combos throughout the week on instastories as I make them!

BREAKFAST
Smoothies
Eggs + avocado

LUNCH
Leftover soup
Sweet potato salad
Beet salad

DINNER
Tortilla soup
Brussel sprout salad
Grilled chicken & veggie kebobs

GROCERY LIST
chicken breasts (for grill and soup)
chicken broth (6 cups)
cilantro
basil
avocado
cauliflower
sweet potatoes
brussel sprouts
beets
arugula
green onions
garlic
sweet onion
kale
red onion
black beans
tortillas
canned corn
cumin
cheese
eggs

ALREADY HAVE
walnuts
balsamic
dijon mustard
honey
EVOO
red wine vinegar
frozen berries
flax seed
collagen peptides
coconut water