What I Ate This Week

Top of the morning to you, dearest pals! I hope your week is lovely and continues to get lovelier.

BREAKFAST

Heritage grain sourdough toast with Alchemy’s leftover avocado lemon mash from our weekend brunch, pickled turnips, baked eggs, za’atar, salt, and micro greens. Followed by smoked salmon because I always walk around eating a bunch of random things in the morning.

A couple of Katalina’s oh so splendid Nutella stuffed pancake balls and veggie tacos with local corn tortillas and black beans, corn, pico, avocado, sprouts, and hot sauce.

A thick chocolate cherry smoothie with leftover coffee cubes from my frappuccino recipe, frozen cherry berry kale mix, frozen zucchini, cacao, spinach, hemp seeds, avocado, vanilla extract, and almond milk.

Two scrambled eggs with sweet and savory avocado toast. And coffee!

Jeff and I walked to Pistacia Vera on Saturday morning since I didn’t have to be at Alchemy until the afternoon. We shared our favorite chocolate croissant and cold brew coffee and then came home and enjoyed a lazy breakfast on our deck.

I made egg scrambles with zucchini, onion, spinach, and tomato from our CSA. On the side we had TJ’s sprouted wheat berry toast with avocado, fresh lime juice, za’atar, salt, and micro greens.

Smoothie snack with frozen wild blueberries, frozen zucchini slices, vanilla Vega protein, cacao, and avocado.

Quickly devoured vanilla shortbread cookie + coffee and smoked salmon with greens and a rye croissant at Pistacia Vera.

LUNCH/DINNER:

Alchemy’s Fiesta Green salad with spinach, arugula, ancient grains, black beans, charred pineapple, red onion, red pepper, tortilla chips, and cilantro lime hemp dressing.

Thai Quinoa Fried Rice with celery, less quinoa, and pineapple in the sauce instead of maple syrup. On the side we had salad with carrot ginger dressing.

Power Bowl with ancient grains, pesto, roasted chickpeas, purple kraut, tri potato hash, kalebouli, hummus, and hot sauce.

Harvest mushroom pizza and unpictured shishito peppers with romesco sauce.

Aladdin’s mujadara (spiced lentils and rice) over Lebanese salata with lemon olive oil dressing plus pita and baba ghanoush.

More leftover Aladdin’s with grilled peppers, zucchini, and sweet potatoes on the side. I tossed the peppers and zucchini in avocado oil (good high heat oil for the grill), balsamic vinegar, salt, pepper, and garlic powder and they were my favorite grilled veggies yet! I made a crema for the veggies using Greek yogurt, avocado, green onions, lime juice, water, za’atar, garlic powder and salt. Delish!

SNACKS/TREATS:

A lovely cookie monster baked donut with my adorable nephew.

Chocolate covered strawberries! Simply melt chocolate chips in the microwave in 30-second intervals, dip washed and dried fresh strawberries (add a pinch of sea salt, too!) and freeze for 10 minutes or until hardened.

Berry Crisp! Plus vanilla ice cream on top, of course.

The fluffiest salmon dip with veggies and woven wheat crackers. Recipe courtesy of my mom, coming to the blog soon.

Mocha Chip Perfect Bar washed down with chilly almond milk. I’ve been craving these after dinner. I love how much they taste like honey and peanut butter and chocolate, obviously. So satisfying.

KIND dark chocolate nuts and sea salt bar. My go-to car snack!

I bought Snap Pea Crisps to snack on when I was starving at the grocery store and munched on them while I shopped. Forgot how much I love these guys!

Smoothie with frozen blueberries and cherries, oats, cinnamon, cashew butter, cacao, spinach, and spirulina.

STYLE:

Denim wrapped top, ripped jeans, and my favorite black mules.

Old top from Nordstrom Rack, old black shoes from Off 5th (literally from High School!) and ripped jeans. I threw this cardigan on later when I was chilly!

Peplum tee, light jeans, and platform sandals.

Chat soon, friends!