Happy Wednesday, lovely souls! It’s starting to feel more fall-ish around here and I’m not mad about it. Pumpkin is coming!
Can we talk about how UNREAL this combo is?! We got the most divine peaches in our CSA this week and I’m loving them on absolutely everything.
This gem was sprouted legume and grain bread (I like the Simple Truth one from Kroger in the frozen section) with avocado, kosher salt, peaches, and tahini.
Leftovers! I roasted a pan of zucchini, tomatoes, and peppers and combined it with Banza pasta, salt, pepper, and EVOO.
Simple and delish! I paired it with leftover kale and Brussels sprout salad.
I made pumpkin muffins and chocolate pb protein bars for Jeff and I to snack on during the week because yes, I’m already craving pumpkin!
For the topping, I steamed a big head of cauliflower and two potatoes in the Instant Pot (I made the lentils in there, too!).
I then mashed them with garlic sautéed in a few tablespoons of butter. We loved it!
We had salad on the side with this apple cider vinegar dressing.
I made another batch of my favorite Almond Flour Chocolate Chip Cookies using 1 tbsp coconut oil and 5 tbsp butter. Amazing with dark chocolate chunks!
I’ve been on the hunt for comfy shoes because when I travel and wear business casual clothes, I’m at a loss. I wanted shoes where I could stand for hours and not be in pain!