I’m keeping you on your toes changing up my posts dates on ya!
I used to thrive on consistency, AKA I’d never post What I Ate This Week on a Thursday because it’s always a Wednesday thing. Now that my schedule has flipped upside down and weekends are the busiest time at the new Alchemy Grandview, I’m just trying to fit things in where I can.
Speaking of Alchemy, did anyone spot us on the front page of The Dispatch talking about orthorexia? Pretty neat! Click here to read the article and watch the video.
My usual overnight steel cut oatmeal with berries, my favorite ever date pecan butter, mulberries, and cinnamon. I crave this combo most days of the week. To make it, bring 4 cups almond milk, 4 cups water, 2 cups steel cut oats, and a big pinch of salt to a boil in a large pot. Let it boil for 1-2 minutes. Remove from the heat (I move it to the burner behind), cover, and let it sit out overnight unrefrigerated. In the morning, stir, heat, and eat! Store leftovers in the refrigerator. It makes enough for me and Jeff to eat it all week so cut it half if you’re solo.
Avocado toast on TJ’s sprouted wheat berry bread (I always have loaves in the freezer) with lemon, za’atar, salt, and micro greens on one piece and strawberries, coconut, maple syrup, and salt on the other. I have coffee every morning, too. We use organic whole beans from Costco that I grind in the Nutribullet. I’ve also been doing tons of cappuccinos!
I had almost no frozen fruit yet and was really craving a smoothie so Daily Harvest to the rescue! I dumped the strawberry peach flavor into the blender with a bunch of almond milk, spinach, and a big spoonful of peanut butter. I always include fat in my smoothies both for texture and satiety. Enter code HUMMUSAPIEN for three cups off your first order!
Every weekend, Jeff and I walk or drive to Pistacia Vera for my favorite chocolate croissant. The croissant itself isn’t sweet and the chocolate is perfection, especially if you asked for it warm. Since I’ve been at the Grandview store on the weekends, Jeff’s been bringing one home with coffee while I get ready and I shove it in my face as I’m walking out the door.
Last Sunday before Alchemy we went to Fox in the Snow. It was around 8am so not too busy yet, which we loved. We shared a sticky bun, egg sandwich, and coffee.
It was really nice to squeeze in a special breakfast together before work!
Lunch & Dinner
My go-to Alchemy Grandview salad, Fiesta Green, is actually a Hummusapien original from way back when. It has organic spinach and arugula, ancient grains, black beans, red onion, peppers, charred pineapple, and baked blue corn tortilla chips. A salad dream, basically. Who remembers this cilantro lime hemp dressing? That salad is crack!
A yummy Blue Apron meal that was really unique—baked wild Alaskan pollack with a saffron yogurt sauce, spiced cous cous, and almond pepper relish.
Harvest pesto pizza with salad and rosé on the patio!
Garlic shrimp in coconut milk with tomatoes and cilantro. We loved this! I added some chickpeas and did about 1/2 cup full fat coconut milk plus a cup of vegetable broth for the liquid. I used my favorite frozen wild Argentinean shrimp from Trader Joe’s. When you’re buying seafood, make sure to check where it’s from and that it’s sustainably sourced. For example, look for wild salmon preferably from Alaska (not “Atlantic,” or Asia which pretty much always means it’s farm raised). I don’t ever buy tilapia or order it at restaurants for poor sourcing reasons. Wild cod is a good affordable alternative. Costco has a big bag of wild frozen cod fillets—awesome for fish tacos!
Fajita Tofu Kebabs with cilantro lime quinoa and salad. This is one of my go-to warmer weather recipes. I made a crema to drizzle on the kebabs with cashews, water, lime juice, a bunch of cilantro, salt, and garlic powder blended in the Nutribullet. I also added zucchini to the kebabs and made another batch of the marinade for the veggies and used tapioca starch because I didn’t have arrowroot. I always eye ball salt and lime juice but you won’t need a full teaspoon for the quinoa.
The most epic beet reuben at Alchemy.
Avocado Bean Burgers on TJ’s whole wheat buns with The Best Vegan Broccoli Salad, TJ’s organic dill pickle spears, and these crispy sweet potato fries. I was on a mission to make fries that were actually crispy, and it worked! This recipe isn’t quick or simple, but if you want crispy, give it a whirl.
Snacks & Treats
Sabra hummus with Simple Mills’ rosemary crackers. My fave savory snack.
Turkish apricots dipped in almond butter.
Frozen banana chunks dipped in drippy salted peanut butter.
These epic chocolate chip cookies with Breyer’s natural vanilla ice cream. Jeff and I each had three cookies a night until they were gone. Make them and sprinkle them with kosher salt!
Simple Mills banana muffins (so easy) with cinnamon, toasted pecans, and chocolate chips added.
Afternoon smoothie snack! A heaping cup of frozen blueberries, a tablespoon of cacao powder and hemp seeds, spoonful of avocado, splash of vanilla extract, a scoop of chocolate plant protein (add a tablespoon of maple syrup or 2 dates to sweeten if not using), and almond milk.
Obsessed with these dark chocolate covered almonds with sugar and sea salt.
Aaaaaand I literally eat this dark chocolate every night.
My go-to “work outfit” is a comfy tee tucked into black jeans or jean shorts. These tassle hoop earrings add a splash of FUN. I have these green shapes earrings too which I love for adding an extra touch.
I have this cardigan in oatmeal and black. It’s lightweight and SO SOFT, not to mention it’s under $25! I paired it with an older striped tee, ripped black jeans (half off!), and slingback flats from Macy’s last year.
Have an amazing weekend!