Friends! I'm so grateful for your patience as my presence here hasn't been as consistent as the past ten years of Hummusapien's existence...
I'm trying to find a harmony between this blog, social media, Alchemy, personal life and baby. We're getting there!
Let's get down to the good stuff...fooooood.
But before we do, I would LOVE for you to leave a comment telling me one thing you love to cook lately. I feel like I'm sick of everything these days, and I'd love to hear from you!
This lentil salad was a perfect was to use up tomatoes and cukes from our CSA. I added some oregano and garlic and it was superb paired with soft pita pockets plus plenty of hummus.
Banana zucchini baked oatmeal with chocolate chips. I used summer squash and whipped up a new recipe that I can't wait to share with ya.
Aab India aloo choley with rice, naan, and chutney for Friday takeout.
Farmer's Bowl from Alchemy Kitchen with the best dang latkes, beet pico, herbed goat cheese, fried eggs, avocado and micro greens. One of my favorite brunches!
Overnight steel cut oatmeal (we make it every week and warm it up in the morning). topped with blackberries and tahini. Get in my belly!
My peanut butter zucchini brownies are so tasty I nearly forgot. Paired with Breyer's natural vanilla, obviously.
Have you tried any of the new flavors from Jeni's summer lineup? The Rocket Pop is the most delectable blend of blueberry sherbet and pineapple ice cream. Woah daddy!
The Take 5 flavor was also everything I didn't know I needed. Swirls of peanut butter, salty chocolate covered pretzel pieces...need I go on?
Noodle bowl! I shared this recipe on my IG stories last week but it was spaghetti with a coconut lime sauce (coconut milk, soy sauce, lime juice soy sauce), coleslaw mix, edamame, and peanuts. I need to recreate this for you!
Fluffy pancakes with fresh peaches, maple syrup, and scrambled eggs. Who wants an oatmeal pancake recipe?!
Fresh "black mountain" bread from local genius baker Dan the Baker topped with avo, lime juice (I keep half a lime in the fridge and squeeze a spritz onto toast) and za'atar + one with avo, blackberry, peach and tahini.
Tahini, juicy fruit, and avocado is seriously the best toast combo known to woman.
Fun fact: I accidentally threw my phone in the washing machine. It miraculously still worked but the camera was watery. So excuse the blurry pic before I got a new phone!
This was insane sourdough spaghetti (it was thick and amazing) from the Bexley Natural Market with bean balls and marinara. This one's always on rotation but it was fun to change up the noodle situation. Served with salad and garlic bread!
Things I'm Loving Lately:
- Yes, I just spent $18 on bean snacks. I had one of these snack packs at an event and was SHOCKED at how delish they were. Loved the texture, and love that they're a great source of plant protein and fiber!
- For All Mankind: Current show we're loving. The beginning of women in space and so much more...
- This planty onesie for Max.
- Joe Rogan Experience podcast: My Alchemy partner is always sending me inspiring podcasts. I'm trying to put as much energy and intention into the health of my mind as I do my physical fitness. My brain workout the other day was this episode, which is long but has so many nuggets of gold throughout. I listen to it at 1.3 speed!
- "Miracles Happen" by Myra--who remembers this song from youth?
Chat soon, dearies!
meg says
So glad you linked to this post from this week's! So many good ideas here. I recently made a grain salad for a friend with a new baby that went over really well:
- 3-4 cups cooked grains (rice, farro, quinoa, or a mix!)
- 1 can garbanzos
- 1 can navy beans
- 8 oz green beans, cut & blanched
- 1 large or 2 small bell peppers, sliced
- 6-8 oz marinated feta & olives
- oregano, red pepper
- cherry tomatoes
- cucumber
- pistachios
1. Combine the grains - feta & toss well. Season to taste with oregano & pepper (probably won't need more salt). Drizzle with more oil if needed.
Keeps really well like this for a few days.
2. Add tomatoes, cukes, & pistachios when serving!
Alexis says
How delish is this?! What a lucky friend. Marinated feta is everything!!
Alex B says
Breakfast tacos and Giada's checca sauce (no cook sauce and so fresh)!
Lindsay P Edwards says
I've been very into homemade taco/Mexican/Chipotle-style bowls lately. They take no time and I always make big batches of rice, beans, grilled veggies, etc so I have leftovers!
Jennifer S. says
Feeling bored in the kitchen as well- but I always like coming to your blog for recipe inspiration. That lentil salad looks like a great work lunch.
Alexis says
Sounds like we're not the only ones bored in the kitchen! Yes, great for lunches during the week.
Hilary Jones says
Serious rut over here - eating baked tofu, sweet potatoes and various veggies everynight on repeat. Bookmarked vegan khachapuri to try soon though!
Alexis says
Hahaha all you need is the peanut sauce from my buddha bowls!
Jenna says
I make your Morning Glory Muffin recipe on a bi-weekly basis. I even got my mom and dad hooked on them. My mom has passed the recipe along to friends, too. They're so yummy and filling. Also, I've been doing a lot of nectarine salads - greens, goat cheese, nectarines, avocado, toasted pumpkin seeds (coconut oil, maple syrup and pumpkin pie spice - adapted from one of your other salad recipes) and some grilled corn thrown in there and a balsamic dressing. I love your weekly meal posts because they always give me new ideas and get me out of a rut of the same stuff over and over.
Alexis says
Awwww that means a ton!! If you'd be up for leaving a star rating for the muffins, that would be absolutely stellar 🙂 Nectarine salads sound awesome, YUM.
Erin Matthews says
Yes to oatmeal pancake recipe! Love these posts for easy meal inspiration throughout the week!
Alexis says
Yayyy I appreciate that a ton, Erin! Thanks for letting me know.
laura says
these are some of my fave posts! thanks so much for sharing.❤️
Alexis says
I can't tell you how much that means. Thanks so much for the encouragement, Laura!
Valerie says
I feel ya!!! Have been super uninspired too and tbh, get so much of my inspo from you haha.
One suuuuper quick dish I’ve been making it broiled Brussels sprouts or broccoli and tempeh, then saute with carrots, lime juice, coco aminos, chili flakes. And top with lots of sriracha!
Another is mustard dill salmon. So easy and delish. Spread on some mustard, top w fresh or dried dill, and bake/broil. Not the most creative but for times of rut, it’s food 😆
And can’t wait for the oatmeal pancakes!!
Alexis says
YESSSS dill salmon was a staple at my house growing up! Also yum to anything topped with sriracha.
Rosamund Feeney says
I have been making Spanakopita most weeks. Just the basic spinach, feta, lemon recipe which are so simple to make and perfect for breakfast or lunch the next day. I just pop them on the sandwich press and they're ready to eat within minutes.
As a hack, I will chuck in leftover veggies that are nearing the end of their fridge life while I am sauteing up the spinach. So far this has uncluded peppers, mushrooms and even mashed potatoe (that was a game changer.)
Alexis says
OMG I loooooove spanikopita. Do you buy phyllo dough?! I'm feeling so inspired!
Rosamund Feeney says
Yup I just buy phyllo. I have tried using different types of pastry though and sometimes fo with a thicket dough as this helps them hold together (i.e I have shoved too much filling inside because it's so delicious!)
Rosamund Feeney says
I have been making Spanakopita most weeks. Just the basic spinach, feta, lemon recipe which are so simple to make and perfect for breakfast or lunch the next day. I just pop them on the sandwich press and they're ready to eat within minutes.
As a hack, I will chuck in leftover veggies that are nearing the end of their fridge life while I am sauteing up the spinach. So far this has uncluded peppers, mushrooms and even mashed potatoe (that was a game changer.)
Sarah says
Yes to oatmeal pancakes! My mom made a great recipe growing up and they were a favorite!
Alexis says
Awww that's so fun!!
Candace Ruiz says
I also have a 6-month old and I am loving anything super quick (but super flavorful) right now. Last night, I made this peach basil mozzarella flatbread that hit all the right flavor notes and was sooooo easy. Definitely, going into the rotation:
https://tastesbetterfromscratch.com/peach-basil-mozzarella-flatbread/
Alexis says
Ok YESSS. I have a whole drawer of peaches right now AND a basil plant! Thanks for the inspo.
Asher says
Your meals look awesome, but I get the rut. I’ve been digging
(1) Ghanaian tomato stew made with onion, pepper, ginger, tomatoes, carrots, and green beans with boiled egg, boiled green plantain, and avocado
(2) Ranch style beans with sweet potato, kale, and cheddar
Alexis says
Mmmm plantains YES!
Donna Sims says
What I've made lately:
Almond Meal Crusted Chicken Thighs
Package of boneless, skinless chicken thighs
1 extra large egg
salt / pepper
1 1/2 cups Trader Joe's almond meal
1 tsp. turmeric
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. (each) garlic and onion powder
1/2 tsp. paprika powder
1 tsp. black sesame seeds
1 tsp. kosher salt
1/2 tsp. black pepper
Pinch of cayenne pepper
Olive Oil
Chopped Italian flat leaf parsley
Heat oven to 415 degrees.
Line an insulated sheet pan with foil and spray lightly with EVOO spray. Set aside.
Clean and dry the chicken thighs.
Beat one egg in a medium bowl and add some salt and pepper to taste.
Place almond meal with all spices and salt/pepper in a r medium bowl. Mix well.
Dip chicken thigh in the egg mixture, coat well. Then dip each thigh into the almond meal mixture, and coat well.
Place each thigh onto the prepared sheet pan. Drizzle olive oil on each thigh.
Bake until cooked and crispy on the outside. About 20 - 25 minutes
Sprinkle with chopped Italian parsley before serving.
Alexis says
Yummmm! Thanks for sharing!
Erin says
I’ve been feeling bored in the kitchen as well, but we’ve been cooking a lot of grain bowls with cous cous or quinoa, lots of roasted veggies, feta, and tahini. Always seems to do the trick!
Alexis says
Mmmm feta, yes!