This week flew by thanks to a couple of evening engagements. Because of this, we planned really simple dinners: soup, leftover soup, salad. A few lunches are missing too – must have been a busy week!
Another day I had French toast with Cinnamon Swirl bread (I asked Matt to bring me a slice instead of a whole loaf for portion control!). Plus banana, coconut and almond butter and underneath – the remaining egg from toast soaking. I always scramble it as a chef’s snack.
On a dreary dark daylight saving morning….eggs, Irish Soda Bread and banana
A yogurt bowl with crumbled whole wheat blueberry muffin from the bakery, puffed rice cereal, Oikos, banana, chia and sunbutter
For snacks this week I made some AnneP Bars with almond butter. Unfortunately they crumbled on me so now I have chunky granola!
I’ve also been living off of hard-boiled eggs : )
I went to Whiskey Jar for lunch one day and had the catfish salad with a side of cornbread.
Day two I brought some of the above eggs to my mom group along with spinach tossed in sunflower seeds and a marmalade dressing made with orange marmalade, olive oil, a splash of vinegar, dijon mustard, rosemary and salt.
Cupcake for dessert! And a taste of banana bread – yum.
Mazen playing and sitting like a big boy:
It sure was an eggtastic week: spinach salad with hard boiled egg, hummus, carrots, avocado and Cville Crunch toast
And smashed egg salad with a tsp of mayo, 2 tsp of mustard, smoked paprika, salt and pepper served over spinach with toast and orange
For dinner on Monday we made a big pot of split pea soup that doubled as leftovers on Wednesday.
I’m rocking the Irish Soda Bread before it’s gone!
Here’s the soup leftovers – mixed with rice + Brussels leftovers. So pretty, yes?!
We made some pretty delicious orange-glazed tempeh and had that over salads one night. Recipe coming next week!
And finally, lemon-thyme chicken thighs with kale chips and roasted potatoes. Loads of ketchup!