Happy Wednesday, sweet friends!
In case you missed it on social media yesterday, be sure to check out my favorite food waste tips in this post.
I’ve really been digging savory oatmeal! I use my Overnight Steel Cut Oatmeal recipe and then top it with avocado, tahini, za’atar, lemon juice, salt, pepper, and micro greens if I have them. It’s the most delish combo. Coffee in my Yeti mug, too!
I brought Alchemy tuna kraut sandwiches for me and Simi to enjoy for lunch paired with crunchy potato chips and a pickle, obviously. I loooove tuna!
Taco night! When I make tacos I use this recipe as the base for the “meat.” First I sautéed a chopped onion and bell pepper in olive oil until softened. Then I added a chopped zucchini and cooked until starting to brown.
Next I added two cans of chickpeas, a handful of finely chopped walnuts and a bunch of cumin, smoked paprika, chili powder, chipotle chili, garlic powder, and oregano to taste using a potato masher to mash it all up. Sometimes I add chipotle tabasco sauce, too. Taste and add water if necessary.
While it’s cooking I whip up the best guacamole ever and then serve the taco meat with pre-shredded cabbage, salsa, and guac. We did hard blue shells and regular soft corn tortillas (these are my favorite) last night. AMAZING. Served with salad and plenty of blue corn chips and guac on the side!
For dessert we pulled some brownies out of the freezer and topped them with a dollop of Breyer’s natural vanilla ice cream, peanut butter, and kosher salt.
Make this week a great one!