Happy Wednesday, friends! In case you missed it, be sure to check out my recent podcast episode with Food Blogger Pro. I chat all about building two businesses and the experiences that brought on the hustle to keep them alive and well. It was a good one!
If you’ve been reading my What I Ate posts for a while, you know I go through phases with breakfast. It’s usually steel cut oats with berries and nut butter, eggs and toast, solo toast, or smoothies. Lately all I want in the morning is savory so toast has been my jam. I drink coffee every single morning, too!
On Sunday morning we picked up a yummy sticky bun that I’d been craving plus coffee from Fox in the Snow. When I came home I made a smaller plate of eggs and toast. Perfection!
Two pieces of avocado toast with lemon, everything bagel seasoning, salt, and micro broccoli greens from our CSA box.
A smoothie with a dragon fruit packet, strawberries, banana, cacao, kale, cashew butter, and chocolate plant protein.
Scrambled eggs with cashew cream cheese (method in this post) sourdough toast (half strawberries, coconut, honey, and sea salt and half everything bagel seasoning and micro greens).
More fried eggs and Angelic Bakehouse toast shenanigans.
A random but delish mix of leftover brown basmati rice, chopped bell pepper, tomatoes, sauerkraut, tuna, Sabra’s sun-dried tomato basil red bean hummus, lemon juice, garlic powder, salt, and pepper.
Matzah ball soup, pumpernickel bread, and a pickle when I was sick last week.
Another random mix of brown basmati rice, arugula, mushrooms, spinach and artichoke hummus, Costco’s pre-cooked beets, chopped bell pepper, and tahini.
Chipotle bowl with brown rice, black beans, fajita veggies, tomato and corn salsa, guac, lettuce, smoked Chipotle hot sauce, and chips.
Salad testing for Alchemy. This was a version of my favorite Mango, Wheat Berry, and Arugula Salad with Cilantro Lime Hemp Vinaigrette.
The yummiest cast-iron salmon (I defrosted frozen wild salmon), quinoa, and roasted balsamic green beans. I used the above recipe as a guide but used a pinch of dried tarragon and oil instead of butter. It came out AMAZING! For the green beans, I roasted half a bag of TJ’s frozen haricot verts with avocado oil, balsamic vinegar, garlic, salt, and pepper. I cooked the quinoa in veggie broth for extra flavor. Such a different and tasty dinner!
Aladdin’s mujadara power salad with lebanese salata and a bunch of pita bread with hummus.
A fab pasta dish with whole wheat rigatoni, sautéed kale, peppers, and mushrooms, tuna, and a cashew lemon cream sauce.
Creamy Hummus Pasta Primavera with TJ’s quinoa and brown rice spaghetti! Recipe coming soon.
Chocolate walnut brownie Perfect Bar.
My favorite banana bread.
My other favorite, Chai-Spiced Carrot Banana Bread!
Larabar Dark Chocolate Almond Crunchy Nut & Seed Bar. Quite possibly my favorite bar ever.
Tons of unpictured Mary’s Gone Crackers with hummus.
The best smoothie I’ve made in a long time with pineapple, banana, kale, peanut butter, chia seeds, ginger, turmeric + black pepper, orange juice, and almond milk.
An epic brownie with salt and Luna and Larry’s salted chocolate caramel ice cream.
I’m loving this basket from Target used as a planter! Ignore our dying tree. The glossy white planter is also freaking awesome for our smaller fiddle leaf, which I found along with another awesome plant at Lowe’s. Who knew?
I also got a super cute little planter similar to this one from Nordstrom Rack, which has great home decor stuff for such good prices.
Have a fab rest of the week, beautiful humans.