Hellooooo friends! I feel like it’s been years. I miss you!
I got home from the most incredible trip with Reality Israel Taste yesterday afternoon. I’ll be doing a full recap of this life-changing trip in the next couple weeks. Since this past week was all delish Israeli eats, today I’m sharing with you one day of meals versus my usual “What I Ate This Week” roundup.
After not getting much sleep for a week, I definitely noticed my appetite has revved up. Gotta get that energy in!
For breakfast, I made avocado toast on local heritage honey wheat bread with sunflowers seeds topped with avocado, lemon, sumac from Yehuda Market, and micro radishes from our CSA box. Then I had some za’atar roasted sweet potatoes dipped in tahini. And coffee! So amazing.
I was feeling super inspired to make a fresh, veggie-packed salad for lunch after eating the world’s loveliest produce this past week. First I sliced a handful of raw Brussels sprouts super thin. Then I added ribbons of local chard, green onions, chopped cucumber, fresh parsley and thyme, salt, pepper, and toasted walnuts. I mixed that with the roasted sweet potatoes, chickpeas, tahini, lemon juice, and more za’atar. It was INCREDIBLE. I’ll have to make it again and actually write it down for you guys!
This is what the pretty leftovers looked like all ready to go for lunches sans walnuts and tahini.
While I caught up on Alchemy work I sipped on a cappuccino with 2% milk. I drank so many cappucinos while I was away and I’m most definitely obsessed with them again. I think they taste way better with dairy milk since it foams so beautifully.
Snackage included some curried carrot soup with cornbread croutons at TRISM, a sample of this amazing local vanilla yogurt sweetened with maple syrup that one of our farmer partners dropped off for Alchemy, and a sliced apple with cinnamon that I packed.
While I prepped dinner, I munched on Simple Mills crackers with roasted garlic hummus. I’m already missing Israel’s insanely creamy hummus like WOAH.
I made my Easy Vegetable Teriyaki Stir Fry for dinner without edamame because I was out. I also used both the stalk and the florets of the broccoli to bulk it up and I loved the texture. Celery would also be yummy. The roasted cashews make this recipe. I seasoned the quinoa with salt, garlic powder, pepper, and lime juice and served the stir fry veggies on top of it rather than mixing it all together.
For the sauce, I roughly followed my recipe but didn’t use any sweetener, added more sriracha, subbed lime for vinegar, and added a big spoonful of peanut butter. On the side I made a simple romaine salad with this epic carrot ginger dressing. I didn’t measure anything but I omitted the sweetener and used some leftover pineapple juice to sweeten.
Don’t be afraid to stray from recipes! I do that even with my own. The kitchen is a place for creativity!
Time for some outfit inspiration! If you have questions about sizing, leave me a question in the comments. Madewell tops run pretty big.
Forever 21 top from last year | boyfriend jeans (similar)
Stay warm and have the most fabulous week!