G’day, bagel boos! I’m just over here chowin’ down on waffles and praying for more sunshine.
Sprouted onion poppyseed bagel with cashew cream cheese (process in this post), micro greens from our CSA, everything bagel seasoning and leftover fruit salad with mint. Ate the other half two minutes later!
Overnight steel-cut oatmeal with berries, banana, cinnamon, and almond butter.
Another bagel with one half cream cheese and one half peanut butter and TJ’s raspberry jam leftover from making these epic brownies.
Fox in the Snow breakfast sammie, the world’s best sticky bun, and coffee shared with Jeff.
These super tasty oat waffles with warmed wild blueberries and maple butter. P.S. I just ordered Kate’s cookbook, Love Real Food, and I can’t wait to make everything! You know how much I love her recipes.
My favorite chocolate croissant and coffee from Pistacia Vera.
Lunch & Dinner
Thai Quinoa Fried Rice made easy with with a bag of frozen stir fry veggies, a big handful of frozen broccoli and frozen peppers, and leftover cabbage. Instead of edamame, I did roasted tofu (pressed tofu sprayed with oil, salt, and pepper baked at 350F for 30 min). It’s such a forgiving recipe but the sauce is AMAZING no matter what. It also makes the best lunch leftovers!
The most beautiful grapefruit and beet salad with lebneh + salmon from The Market.
Fattoush salad with added lentils and rice, baba, pita, and hot sauce from Aladdin’s.
Yummy meal prep bowls (coming soon!) with roasted sweet potatoes, green beans, chickpeas, arugula, jarred marinated artichokes, lemon tahini sauce, and avocado.
A beet rueben so good you’re not gonna believe it. Coming soon to Alchemy 2!
More leftover fattoush.
Vegan Italian Meatloaf Cups with spaghetti, fresh basil, nooch, and roasted asparagus.
One Pot Lentil Taco Skillet made with chickpeas and pecans I whizzed in the food processor. This was so yummy paired with blue corn taco shells, cashew sour cream, lettuce, salsa, and avocado!
The most incredible Chocolate Zucchini Banana Bread inspired by my Banana Bread recipe! You guys are gonna FLIP for this one.
Green smoothie with pineapple, banana, hemp seeds, kale, ginger, turmeric, black pepper, orange juice, and almond milk. I’ve been really digging smoothies as a snack around 3pm since I haven’t been wanting them in the morning.
It’s that time of the month and clearly I’ve been craving chocolate like WOAH. I eat dessert pretty much every night. I don’t look at my post-dinner sweet tooth as something I should fight. It’s a cozy ritual that I look really forward to!
Enjoying sweet things daily in moderation is actually a great way to not feel so crazy around sugar. I had a croissant with chocolate for breakfast and still wanted something sweet at night per usual even after I had half a cantaloupe with a spoon. AND THAT’S OK! Thank God for chocolate.
My epic brownies from the freezer stash paired with Breyer’s new peanut butter almond milk ice cream. Such a stellar dessert.
Smoothie with blueberries, banana, spinach, almond butter, oats, cinnamon, and almond milk.
Numi rooibos chai with homemade pecan milk! I ran out of almond milk so I blended up pecans, a date, vanilla bean powder, salt, and water until smooth and frothy. It was INCREDIBLE.
I’ve been SO into fresh fruit—mostly pineapple and cantaloupe.
I had been looking for a light jean jacket for a while so I was super happy to find this Levi’s jacket on sale at Nordstrom Rack. I’m also obsessed with this white ruffle sleeve top. It’s a nice soft material and it’s really cute tucked into these high-waisted jeans. I bought it in three colors and especially love this flower version! Also in love with this hoodie.
My favorite waffle knit cardigan, a silk peplum cami from Abercrombie last year, Nike sneakers, and ripped gray jeans from Target last year.