What we ate this week 11/6 – 11/12

Last Monday, I found out I developed dry socket (a very painful problem that can happen when you get wisdom teeth removed), which made eating pretty difficult. I tried to make softer foods, but it was still pretty hard to eat all week. Here’s what we ate.

Monday

Leftover broccoli cheddar soup from last week

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Credit: Piping Pot Curry

Tuesday, Sunday

Roasted root vegetables with sausage. I loved this so much on Tuesday (the few bites of it I could eat) that I wanted to make it again Sunday so I could fully enjoy it.

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Credit: Primal Palate

Wednesday, Friday, Saturday

Butter chicken over jasmine rice with turmeric roasted cauliflower. No, I didn’t get sick of it. My husband wasn’t home Saturday so he only ate these leftovers once.

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Credit: Little Spice Jar

Thursday

Instant Pot Italian beef sandwiches, Caesar salad

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Credit: This Old Gal

Have you ever gotten dental surgery? What did you eat when your mouth was healing?

Stay fit,

Marisa

What we ate this week 10/30-11/5

It feels like winter here in Wisconsin, and our meals are shifting into late fall and winter mode. On Friday I got a wisdom tooth removed, reflected by the soft and liquid foods on the menu at the end of the week. I didn’t have general anesthesia or moderate sedation. Just local anesthetic and the dentist RIPPED it out. No prescription pain meds either, just extra strength Tylenol and ibuprofen. Now it’s Monday and I’m dying. Here’s what we ate last week.

Monday

Steak fajita loaded potatoes (I used white baking potatoes instead of sweet potatoes, and I used venison backstraps instead of beef)

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Credit: PaleOMG

Tuesday

Out to dinner for tapas

Wednesday

Caribbean snapper over arugula with balsamic dressing

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Credit: Diabetes Well Being

Thursday

French dip sandwiches and salad. I made the shredded beef in the Instant Pot using an Italian beef recipe adapted from This Old Gal. I used one gluten-free onion soup packet (instead of the Italian seasoning packets) and 3 cups beef broth (instead of broth, water and pepperoncini juice).

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Credit: This Old Gal

Friday

Tomato basil soup from the hot bar at the grocery store.

Saturday

Leftover shredded beef from Thursday’s French dips, with gluten-free rice macaroni and white cheddar from Aldi.

Saturday

Broccoli cheddar soup in the Instant Pot and grilled cheese made with Schär gluten-free deli-style bread, Swiss, extra sharp cheddar, sriracha-infused olive oil and Earth Balance mayo.
This soup recipe was the best broccoli cheese soup I’ve made!

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Credit: Piping Pot Curry

What did you eat last week?

Stay fit,

Marisa