Hello, lovely frands!
I’m headed to the holy land on Saturday for a 10-day leadership experience with Israel Reality Taste. It’s my first time traveling internationally by myself and I can’t lie…I’M HELLA EXCITED. I was in Israel when I was 21, a trip that heavily impacted my decision to become a vegetarian and a nutrition major. It’s really meaningful to me to be going back again on a food journey seven years later. Here’s a nice picture of me falling off a camel.
This past week we ate out a ton because life’s been hectic getting my ducks in a row for Alchemy and the blog before I leave. I honestly haven’t been prioritizing cooking on the weekends and I’m totally embracing this busy season of life.
Sprouted onion poppyseed bagel with cashew cream cheese plus two scrambled eggs with micro pea shoots from our CSA box.
Steel-cut oats with almond butter, strawberries, and mulberries. I add mulberries for sweetness but they also have the best texture and are packed with vitamin C!
Brunch! Jeff and I shared some yummy pastries from Fox in the Snow (the flakey strawberry one is my new fave!), an egg sammie, and coffee. We walked there and back in the sunshine which was so nice.
And round two.
More oats with almond butter, strawberries, blackberries, mulberries, and cinnamon.
Another Fox date! Mid-morning blueberry galette and coffee plus the cutest babe.
Onion poppyseed bagel sandwich with eggs, Tilamook aged cheddar, micro greens, and hot sauce.
TRISM bowl with sautéed greens, maple tamari tofu, chipotle sweet potato hummus, cornbread croutons, lettuce, cucumbers, saucy black beans, and cilantro lime crema. Hit the spot!
Arugula pesto pasta made with arugula, walnuts, olive oil, lemon juice, water, garlic, and salt paired with chickpea cavatappi and sautéed shiitakes from our CSA.
Big salad with local greens, shaved carrot, chickpeas, avocado, caraway kraut, and tahini lemon dressing (1/4 cup tahini, 2 tbsp lemon juice, 2-3 tbsp water, 1/2 tsp garlic powder, 1/4 tsp salt, pepper). I also had a turmeric latte on the side made with almond milk, coconut oil, raw honey, vanilla, and Numi turmeric chai golden latte mix.
Tacos in blue corn shells, cashew sour cream, salsa, hot sauce, avocado, and a little sharp cheddar cheese.
My favorite Citrus Crunch salad from Northstar with roasted tofu, kale, cabbage, mango, carrot, mint, cilantro, peanut sauce, peanuts, and tortilla strips.
No Menu Monday at The Market! We had coconut curry mussels with crusty bread, citrus beet salad with lavender lebneh, and the “best sandwich ever” for Jeff. It was all INCREDIBLE. Chef Tyler is beyond talented.
Lavash spread of all my favorite Mediterranean foods for family Friday lunch at our office!
Salad with red onion, almonds, butternut squash, and hopped vinaigrette with salmon plus veggies at The Crest.
Harvest pizza for Simi’s birthday! We got pesto pizza with goat cheese plus kale caesar salad with hazelnuts. I made these Salted Chocolate Peanut Butter Oatmeal Bites for dessert but blended the oats into flour so they tasted more cookie-like. Amazing! Oh and wine.
PINEAPPLE! I’ve been having the biggest cravings for juicy pineapple. Make sure the bottom of the pineapple smells sweet so you know it’s ripe!
Parsnip ice cream with merengue cookies and clementine confit for no menu Monday at The Market. EPIC!!
Lemon raspberry birthday cake from Patty Cake.
Sunday morning walks to Pistacia Vera for chocolate croissants and coffee!
I’ve been keeping these chocolate peanut butter bars in my car for hanger emergencies and they’re so good.
The last piece of double chocolate banana zucchini bread—recipe coming soon!
Super cute embroidered ruffle tee (I’m wearing XS), my favorite black high-waisted jeans, camel loafer mules (so comfy, I have them in black leather as well), and this purse. This lilac cross body purse and this studded round one are also amazing for spring.
NOW TELL ME! Are you digging more style inspiration? Let me know in the comments! Your feedback is so insanely helpful. Have the best week!
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