Good day, pals!
I look so forward to the weekend where Jeff and I can spend precious quality time together. It was a rare stretch where I only worked at Alchemy for a little so we got to have breakfast together both days—my favorite! On Saturday evening we had an awesome time at Service Bar for Simi’s birthday.
On Sunday I was busy with a photoshoot for an upcoming fitness post, popping in at Alchemy and grocery shopping, but we managed to get a ton of cooking done. It’s so much more fun when we’re doing it together. In case you missed it, be sure to check out My Favorites Restaurants in Columbus!
Breakfast was a little sweet and savory action. I’ve been craving eggs and toast pretty much daily, so I fried up two pasture-raised eggs and toasted my favorite heritage grain sourdough. I topped one slice with plenty of avocado, red pepper flakes, and micro radishes from our CSA and the other with almond butter, banana, bloobs, coconut flakes, and cinnamon.
First I tossed two diced golden sweet potatoes tossed in EVOO with kosher salt and and pepper and roasted them at 400F for about 25 minutes. About five minutes in, I put in a pan of chopped Brussels sprouts and asparagus below the spuds.
For the tahini sauce, I whisked together about 1/3 cup each of tahini, fresh lemon juice, and water plus a big pinch of kosher salt, a big clove of minced garlic, and a handful of finely chopped parsley.
For the grains, I did 1 cup millet plus 1 1/2 cups water in the Instant Pot for 10 minutes on manual and then quick release. I stored the veggies, grains, and sauce separately in the fridge and then packed everything in containers with baby spinach at the bottom and everything layered on top.
I also added a handful of Trader Joe’s pre-cooked lentils. Such a flavorful and satisfying lunch!
Snackage included a mango Lavva yogurt (I don’t usually like coconut milk yogurt but I LOVE this one. Bonus points for having no added sugar!
Before a 30-minute Boot Camp class at the gym I chowed down on a couple Oatmeal Muffins that I’d made on Sunday. I followed the recipe pretty closely except I swapped coconut sugar for the maple syrup and used unsweetened vanilla almond milk. I also added 1/2 cup dried cherries and pecans plus 1/2 tsp almond extract. I think the butter made the flavor super good so I wouldn’t skip that!
I defrosted 6 pieces of Costco’s frozen wild salmon so it would be ready to go for dinner. Once it was defrosted, I seasoned it with Costco’s grilling seasoning and baked it at 375F for about 12 minutes. I served it with these collard greens (SO good) and the Eggplant Parmesan from the Fresh and Healthy Instant Pot Cookbook. We use this one a lot!
I made these cookies and followed the recipe exactly except I used chocolate chips instead of a bar. They taste AMAZING. I’ve been enjoying two with chilly almond milk while we watch Billions after dinner.. Go make them immediately!
Rocking this easy sweater, my favorite jeans of all time (just bought them in white), and old leopard loafers (these are similar). In other news, one of my favorite leather cross body bags is 54% off.
I found my star wrap shirt from Madewell for a better price at Nordstrom Rack! It runs very big so size down. Also loving this color block sweater, these fun earrings, these open toed booties (70% off!), and these wide leg pants.
Have a stellar week, my friends!