What I Ate This Week

Cookies. A helluva lot of cookies.

I hope your holiday was overflowing with love and sugar!

We stayed with Jeff’s family over the weekend and it was just splendid. I don’t have tons of exciting eats to share this week since we were out of our normal routine and there was a bit of repetition (hello, eggs n’ toast), but that’s life for ya. I hope this variety inspires you because variety is indeed the spice of life!

Instead of breaking it into “meals,” this week I’m going to share an abbreviated version of noteworthy eats. Let’s hop to it.

Fried eggs in avocado oil + sprouted toasties with avo, coconut, honey, and sea salt on one half and everything bagel spice and micro greens on the other. We buy organic eggs and lately we’ve been digging Angelic Bakehouse bread.

Steel cut oats with almond butter and raspberries.

Clam spaghetti with the most amazingly buttery broth + rosemary focaccia and herby olive oil from Aqua Pazzo that I insisted on taking home and enjoying the next day for breakfast.

Bean balls with lentil pasta, Rao’s marinara, nooch, and salad.

Christmas dinner: crab stuffed lobster, eggplant parm, green beans, wine, and more cookies.

The yummiest blueberry donut in all the land from White House Fruit Farm.

A loaded stir fry with onions, carrots, celery, peppers, broccoli, peas, cauliflower, bok choy, and quinoa with tempeh and peanut sauce.

Leftover beet veggie burger with Farmhouse Culture caraway kraut, sautéed kale and onions, avocado, roasted sweet potatoes, and sriracha.

Love you bye!!