Hey there, friends! It’s been another non-stop week at the restaurants so let’s dive into the good stuff.
Lately I haven’t had time to sit down for lunch so I’ve been slurping loaded smoothies with granola in the car or grabbing something something quick from one of the restaurants. Not ideal but sometimes work gets in the way and we have busier seasons of life, and that’s ok. Throwback to the yummy snack plate leftovers I has last week! Taco Pizza Muffin Cups, leftover green beans, sweet potatoes and black beans from tacos, and a random fennel mushroom salad I made with the veggies in our CSA.
I’ve been loving grabbing no-bakes bites on the run. I posted these fudgy cacao ones on my Instagram if you haven’t seen them yet!
Dinner was a mish mash of leftover whole wheat penne pasta with pesto and roasted tomatoes (definitely went back for seconds!), curried chickpea salad, greens with veggies and red wine vinaigrette, and leftover roasted sweet potatoes, asparagus, and peppers. For a little sauce, I mixed together chipotle peppers in adobo sauce with Greek yogurt, salt, and garlic powder.
I’ve been obsessed with So Delicious’ frozen bars lately. The salted caramel is my favorite but I also love the mini ice cream sandwiches!