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.


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

Credit: PaleOMG


Out to dinner for tapas


Caribbean snapper over arugula with balsamic dressing

Credit: Diabetes Well Being


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).

Credit: This Old Gal


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


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


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!

Credit: Piping Pot Curry

What did you eat last week?

Stay fit,


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