Happy Wednesday, everyone!
This week has been off to a bit of a rough start, but it’s getting better each day. I threw my back out in a workout class on Saturday, which I’ve done once before, and it’s no fun. It was hard to walk or really do anything the first 48 hours but working on my breathing and heating pads have done wonders.
It’s also that time of the month so all I’ve been wanting to eat lately is anything and everything bready. Bread, cheese, and chocolate have been my three favorite food groups!
For breakfast I had my Overnight Steel Cut Oatmeal with a pat of organic butter, pure maple syrup, diced apple, pomegranate, and a sprinkle of salt. It was so satisfying!
Before lunch I had a snack bag of Peanut M&M’s. We’ve had them around since Halloween and I forgot how much I adore them!
We had a seasonal menu rollout at TRISM (new stuff coming soon!) so lunch was a mixture of some fun new harvest sandwiches and a salad with apple, cinnamon roasted butternut squash, pumpkin seeds, Bulgarian feta, and spiced apple vinaigrette.
Snackage included Simple Mills sprouted garlic herb crackers with spicy avocado hummus.
Dinner was Harvest Pizza and salad. We did the Spicy Yuma with chorizo on Jeff’s half, gouda, havarti, corn, chipotle tomato sauce, peppers, and cilantro with the chopped salad. So yummy!
Dessert was homemade pumpkin pie with graham cracker crust. It wasn’t perfect enough to post since it cracked (but the flavor was spot on!). If you’re looking for a foolproof recipe, I’d use this one and do 3/4 cup coconut sugar and a wholesome store bought crust like this one. If you’re looking for a vegan one, you can easily pour the filling for my Pumpkin Pie Bars into a pie crust and bake till set.
Onto some style inspo!
I’m off to see Fleetwood Mac in concert tonight then Naples, Florida for a wedding tomorrow (see the dress I’m wearing here) and New York on Monday for restaurant research. It’s gonna be a wild week. Hope you all have a restful and yummy rest of the week!