A full week of healthy and happy meal and snack inspiration!
Hi, friends! It’s been an interesting week in the lovely world of restaurants to say the least. Anyone else happy to be two days away from Friday? Guilty!
Green smoothie with frozen banana, pineapple, fresh ginger, turmeric, black pepper (helps absorb the curcumin in turmeric, you don’t taste it), hemp seeds, peanut butter, collard greens, and almond milk. Creamy and delish!
I’ve been making the best veggie egg scrambles. I use whatever is in my CSA box that week, which lately is tomatoes, zucchini, green onions (I use the white bulb for scrambles), and oyster mushrooms if I’m lucky. First I add a good splash of olive oil to the pan and sauté the veggies with kosher salt for a good while (like 15 minutes) on medium low until they’re nice and browned. Then I add the eggs and cook them on low with a big pinch of kosher salt. So flavorful!
I’ve also decided that Cookie and Kate’s cinnamon oat pancakes from her cookbook are my favorite ever. They call for a full teaspoon of cinnamon and I love the combo of white whole wheat flour (ground from softer white wheat berries versus red) and oats. I topped them with a mixture of heated frozen wild blueberries stirred with chia seeds and a splash of maple syrup plus a swirl of almond butter. My favorite!
Pistacia Vera rye croissant with smoked salmon and greens, yogurt bowl with mueseli, berries, jam, and honey, plus coffee shared with a friend.
Overnight oats with old-fashioned oats, Greek yogurt, almond milk, cinnamon, vanilla and maple syrup all mixed together and eaten right out of the fridge in the morning. I topped them with sliced strawberries, mulberries, almond butter, and cinnamon. I decided I prefer yogurt and oats by themselves rather than mixed together. These Banana Zucchini Overnight Oats are super easy and yummy if you’re looking for a recipe!
Warmed chocolate croissant + iced coffee with almond milk shared with Jeff before work last Saturday.
Lunch & Dinner
Power bowl at Alchemy with hummus, potato kale hash, kalebouli, pesto, avocado, roasted lemon chickpeas, purple kraut, and micro greens.
Bowl of creamy squash and cashew soup plus toast with hummus, purple kraut, za’atar, and micro greens.
Jackfrui tacos with lemon avocado mash, charred pineapple, cabbage carrot slaw, arugula, and hot sauce.
The most epic Mediterranean Sheet Pan Snapper! I’m posting the recipe tomorrow so keep your eyes peeled. I served it with a big salad and Aldi’s Indian brown basmati rice. Love that stuff.
For the salad dressing I blended up olive oil, balsamic vinegar (bigger proportion of oil to vinegar, I buy them both at Costco), a clove of garlic, splash of maple syrup and Dijon mustard, and a pinch of salt and pepper. It was seriously the best dressing I’ve ever made. Blending it up in the Nutribullet helps make it nice and creamy. A splash of maple really helps cut the vinegar. And it takes no time at all! So much better than store bought.
Margarita pizza (half pep for him) plus roasted shishito peppers and cocktails at Harvest.
Coconut curry prawns with crispy chickpeas and basmati rice at Sycamore plus a super tasty Mezcal grapefruit cocktail.
Village salad from Northstar with greens, cabbage, avocado, tofu, dates, croutons, almonds, corn, tomatoes, and yummy vinaigrette.
Tomato Basil Veggie Burgers on a whole grain bun with loads of ketchup, mustard, tomato, avocado, and lettuce. On the side we had Alexia sweet potato fries plus roasted zucchini.
I made my Almond Butter Zucchini Bars from 2013 and holy moly are they delish! I used a flax egg instead of a real egg and they totally fell apart so don’t follow my lead on that one. I also used half the nutmeg and they were PERFECT. Extra chocolate chips on top, please!
Sometimes I go for dark chocolate chips right out of the bag.
Northstar’s salted chocolate chip cookie sent straight from heaven.
Roasted garlic hummus with Mary’s Gone Crackers.
The best raspberry cacao no-bake bites! I posted the recipe here and these are the freeze-dried raspberries I use. I think using real cacao versus cocoa powder also makes a huge difference flavor-wise. Best snack I’ve made in a long time.
What’s the yummiest thing you ate last week?