Good morning, internet friends! Be sure to check out Monday’s fluffy pancake stack post in case you missed it because it’s a good one. I hope all is splendid with you!
Two pieces of avocado toast with fresh lemon juice, za’atar, tahini, kosher salt, and micro greens. One on TJ’s sourdough and one on the sprouted wheat berry bread. Sourdough has a chew that just cannot be beat!
Overnight steel cut oatmeal (actually posting the recipe/process on Monday!!) with date pecan butter, blueberries, and cinnamon.
More oats with this yummy cinnamon honey peanut butter and melty blueberries.
Fox in the Snow egg sandwich and a lemon blueberry tart shared with Jeff over the weekend.
Almond croissant and coffee date at Pistacia Vera.
Simple Mills pancake mix with almond butter and berries.
Mediterranean Baked Fish with Capers and Tomatoes, local corn and roasted zucchini + tomatoes. I absolutely loved this dish and will definitely be making it again! I used frozen wild cod fillets from Costco that I defrosted and subbed apricots for the golden raisins.
A random lunch of leftover cod, TJ’s lentils, sauteed cabbage and kale, and cilantro lime crema.
I finally tried Trader Joe’s cauliflower gnocchi and I actually loved it! Now this is coming from someone who never eats cauliflower rice (or really any veggie noodle/rice) and who adores regular gnocchi. That said, Jeff didn’t even realize it was cauliflower based till I told him! We eat regular whole grain pasta all the time (TJ’s new lentil and brown rice spaghetti was good, too), so this was a fun change of pace. I didn’t follow the package directions, though. First I sautéed two bags of the frozen gnocchi in olive oil for about eight minutes. Then I put the lid on it for another 5ish minutes and sautéed it again in a little more oil to crisp up. I served it with my favorite Kirkland organic marinara and roasted shrimp.
I buy the wild Argentinean shrimp from TJ’s. Defrost, toss with olive oil, salt, pepper, and garlic powder, and bake at 400F for about eight minutes. Garnish with parsley and a squeeze of lemon. Done!
TRISM bowl with maple tamari tofu, forbidden rice, chipotle sweet potato hummus, house banana peppers, roasted sweet potatoes, sautéed greens, saucy black beans, and herbed tahini dressing.
The best bean balls I ever made with TJ’s lentil brown rice spaghetti, Kirkland organic marinara, and a big salad! I used this recipe as a base but changed a few things. I always make a double batch so we have enough for at least two nights.
First, I toasted 1 cup of oats and 1/2 cup walnuts at 350F until browned and blended half of them with a can of chickpeas in the food processor as the base. I dumped that in the mixing bowl and repeated that for the other can of beans and the rest of the toasted mixture. Meanwhile, I sautéed half an onion with three cloves of garlic and shitake mushrooms in oil. For the flax mixture, I did 2 tbsp flax and 4 tbsp water. I also about 1/4 cup of nooch, 1/4 cup of marinara, and some oregano to the original recipe and no breadcrumbs. I baked them at 375 for about 12 minutes per side. So good!
Last night I made some pretty fantastic enchiladas using this recipe as a guide. I didn’t use jalapeños, subbed pinto beans for black beans, and added a chopped tomato, a bunch of fresh greens, and lots of garlic to the veggie mixture. I also pressed the tofu before blending. I seasoned the mixture with cumin, smoked paprika, and plenty of salt to taste. I used Whole Foods brand of enchilada sauce (not as good as Frontera brand) and stirred in leftover chipotle in adobo sauce (I always keep this on hand, lasts forever in the fridge) to give the a kick it needed. The crema added the perfect creamy touch, which was just a little tub of 2% Fage Greek yogurt blended with garlic, salt, a splash of bottled lemon juice, and sauce from the chipotle in adobo peppers. Garnished with cilantro and avocado!
The most luscious vegetable plate! This was yesterday when breakfast was an oatmeal bowl, lunch was a big bowl of Cheerios followed my leftover bean balls and eggplant, and a KIND bar. LOLZ. I was craving veggies hard and this took less than five minutes to make! I topped the sliced cukes and tomatoes with kosher salt, a few grinds of pepper, garlic powder, za’atar, squeeze of lemon, tahini, and micro greens. This is totally gonna be a new thing!
Jeni’s brambleberry crisp + brown butter almond brittle in a cone.
I had a massive craving for Cheerios (I ate them alll the time when I was little) so I grabbed a box of regular and multi-grain at the store. It was the most satisfying snack ever.
Post-enchiladas chocolate plate. Various dark chocolate bars for me and TJ’s dark chocolate covered almonds for him.
Simple Mills crackers are THE BEST. I get them at Costco, duh.
Cinnamon roll from Kittie’s Cakes that Jeff and shared after iced almond milk lattes and before eggs and toast.
Loving this gold moon and lightning cuff fellow Columbus boss lady Nano just released! These are the bracelets you see me wearing everyday. My other go-to gold bangle is this Kate Spade one that my sister got me for my birthday. It’s beautiful an compliments everything!