Last week was broken in half by our State Fair trip, so I only have a small number of meals to share.
On the morning we left I needed something quick and easy, so I pulled a smoothie out that I had made the day before and served that with some Cinnamon Swirl toast.
The smoothie was made with cottage cheese, oats, banana, peanut butter and berries and was quite the fluffy mousse! I wish I knew the exact proportions because I would make this again fast.
Here are some apples cooked to a crisp in coconut oil along with toast and jam and a fried egg. Love the Smucker’s Natural raspberry!
The next day I enjoyed more swirl bread – so good! Plus grapes and some peanut butter on top.
I can’t go a week without pancakes! These were made with 1/3 cup pumpkin stirred in and the Great Harvest pancake mix. Chia, almond butter and coconut on top.
And finally, the last of the swirl bread with egg, grapes and berries. Mazen loves eggs so much that it has become my default daily breakfast because I know I’ll be using the skillet.
On the lunch front, I went out one day with a girlfriend to Revolutionary Soup! The crab + corn bisque there is outstanding, and so was my spinach + goat cheese salad. Cornbread muffin on the side!
This lunch featured a little sardine and veggie salad Matt put together. I filled the plate in with snacky things like Whole Foods’ flatbread crackers, pepper slices, grapes and some leftover polenta with cheese.
I bought a log of polenta thinking it would be a perfect food for Mazen, but surprisingly he wouldn’t touch the little triangles I cut for him. So I ended up eating the leftovers all week. I love polenta! It’s a food I often forget to buy.
Here I had it over a salad with veggies, cheese, hummus and almonds.
I brought dinner to a friend from Mona Lisa Pasta and picked up our dinner at the same time: wild mushroom fresh pasta with a wild mushroom sauce. We added kale and fresh tomatoes plus parmesan cheese to make it a complete one-bowl dinner. There is nothing like fresh pasta!
Next up we had simple pan-cooked wild salmon with salads and the polenta topped with a shaved parmesan cheese. This was one of those “hit the spot” kind of meals!
And the last meal I have to share also happened to come from Mona Lisa Pasta! Karen picked up a Chicken Pot Pie lasagna for us to share one night. It had all the regular pot pie ingredients (mushrooms, chicken, peas, cream) between layers of lasagna noodles. We made a goat cheese and tomato salad to go with it in a Dijon dressing Matt prepared and served it all with a wonderful focaccia from Albemarle Baking Company.