‘Twas a yummy week! Laid back. Hot then cold. Cold then hot. Spring came – and went away again!
Does this jar look cold? It was.
Overnight oats in a Sunbutter jar with coconut, chia, banana
Another breakfast before the sun was up – coffee, fruit salad, egg, toast with Wild Friends
One morning I made oatmeal in my rice cooker with Coach’s Oats. I made it plain Jane with just oats, water, a pinch of salt and cinnamon. It was just so-so. The next day, however, I took a leftover serving and blended it with some cottage cheese, a bit of milk, half a banana and more cinnamon + vanilla and turned it into this awesome porridge! Topped with the other half of the banana and almond buttahhh.
In honor of Easter, a Great Harvest specialty!
I toasted one one morning and had it with a side of yogurt, banana and almond butter with buckwheat for crunch
The final breakfast: a big Kodiak cake topped with more almond butter (nut of the week!) and banana. Hazelnuts inside!
I have fewer lunches to share these days because I’m usually out and about. Mazen and I attended a mom group event and had lunch at the bakery twice.
This day I had leftover sweet potato with coconut butter plus leftover kale salad with olives, goat cheese and hummus
Another day – hummus salad with Irish Soda Bread
And finally – an Irish Soda Bread grilled cheese with a slice of turkey and fig jam. INCREDIBLE! Orange on the side.
We’re still figuring out how to best manage our nights as a family. Waiting until Mazen is in bed 7:30/8 is too late for us to start dinner, so we usually just juggle dinner, bath and playtime. Which means we need simple and quick meals. Now that I feel like I don’t have to cook every night to keep things interesting on the blog, we’re eating a lot more leftovers. I’ve been doing the “cook once, eat twice” technique to morph something into something new – or just eat it again.
This quiche, for example, we had for dinner twice. Recipe to come next week – tutorial and all : )
With side salads
We also had leftover pork tacos and leftover fish.
This meal was created from scratch –
Into the rice cooker went long-grain black rice, water and a can of beans on the Quick Cook setting (I wouldn’t recommend this because the rice was still a little chewy – do the whole brown cycle). When the base was done, I added some leftover enchilada sauce and a cup of frozen greens to steam. Plus jalapenos, shaved cheese and greek yogurt to finish it off.
That’s all I got for you on the eating front.
It might still be 30* outside with “wintry mix” showing up in the forecast over and over, but this little fishie is ready for summertime!