Top of the morning to you, blog pals!

Breakfast was a savory version of my overnight steel cut oatmeal. I woke up craving eggs and something creamy, so this was perfect! I fried an egg and then topped it with avocado, Trader Joe’s dragon sauce, fresh dill (so into it lately) and micro greens from my CSA box. Coffee on the side!

Since I was in DC all weekend, I knew lunch would be at the restaurants. I shared Alchemy Grandview’s Power Bowl with Abed because IT’S MY FAVORITE. Purple kraut, ancient grains with pesto, bulgarian feta, kalebouli, potato hash, hummus, hazelnuts, and micro greens.

A couple hours later I made a smoothie with a cup of frozen blueberries, a scoop of chocolate plant protein, 1/4 an avocado, 1 tbsp cacao, 1 tsp spirulina, a handful of spinach, and almond milk. I topped it with my fave peanut butter cacao no-bake bite. So good!

Dinner was the yummiest enchiladas! Lately more than ever I’m not using recipes and instead getting inspiration from whatever is in my fridge. I always keep corn tortillas and plenty of salsa on hand. First I sautéed an onion and two cloves of garlic in olive oil followed by a diced bell pepper and jalapeño. Once softened, I added a bunch of chopped kale and seasoned the veggies with lots of cumin, smoked paprika, chili powder, a splash of lime juice, and nutritional yeast. Stir in a can of vegetarian refried beans, taste and adjust seasoning, and that’s it!

Instead of using enchilada sauce, I used salsa. I got two big tubs of Kirkland organic salsa from Costco last week so it was super easy. I covered the bottom of a 9×13 inch pan with salsa then stuffed the filling into the corn tortillas. Top with more salsa and bake at 350F for 20 minutes. For a creamy sauce, I blended together raw cashews with lime juice (I use this bottled one for convenience), water, cilantro, salt, and garlic powder in the Nutribullet. Drizzle over baked enchiladas and garnish with cilantro. So delicious!

We had salad on the side made with tomatoes, cucumbers, and spinach from our CSA box tossed with extra virgin olive oil, balsamic vinegar, kosher salt, garlic powder, and pepper.

Dessert was this yummy chocolate pumpkin granola my friend Simi gave me from Trader Joe’s. Have you tried it? Also, we did a Butcher Shop pilates class together before dinner and it was literally the hardest workout of my life. I’m already sore!

Let’s talk outfits! I did an Instagram story yesterday about this boxy knit sweatshirt that I adore. It runs big so size down (I’m wearing XS). Paired with Zella leggings (I’ve had these since college, they’re the best,  black boots (also love these), and hoop earrings.

FNCE outfit! The best faux leather skirt (got tons of compliments on this!), black booties, blazer.

Plaid shirt, tan booties, distressed jeans. Have a fabulous week!