I’m switching my Lately posts from Saturdays to Mondays. Great way to kick off the week : ) And instead of a formal post on Saturdays I think I’ll just try to pop in with a live photo or two. I’m guessing most of you are out playing anyways.
Fa-rench toast! Made with High Five bread (love the millet seeds inside!), egg, cinnamon, vanilla, raspberries, peach and 365 Almond Butter.
Did you notice iced coffee is back!? I think it was too soon. Brrrrrr! I made it cold-brew style – half a cup of grounds in a whole french press of water, on the counter overnight and then pressed and stored in the fridge for a few days. I’ll do a post on this when I master my blend for the summer soon. I did love not having to wash out the coffeepot in the AM!
On my way out of town: yogurt, berries, granola, almond butter in the yogurt container. I think there was more yogurt in this than I realized because I was full alllllll morning!
Pancakes with Matt! He slept in one morning and made me strawberry pancakes with Kodiak Cakes mix. Loved the little bits of berry throughout.
You can always tell a Matt meal by the mint garnish : )
Scrambled eggs (2) shared with Mazen. Plus toast and AB with mashed banana.
More eggs, toast, berries. Perfect summer meal!!
A big salad with peppers, carrots, bleu cheese, a No Bull Burger, dressing of honey + olive oil + salt plus Dr. Krackers on the side. Remember these? I haven’t bought them in ages and got some for quick snacks when I have friends over. Tasty and packed with unexpected fiber + protein.
Another day I had sardine salad. A can of sardines mashed with greek yogurt (about 2 tbsp), mustard, smoked paprika and served on crackers.
Avocado toast with local cheese and radish matchsticks. More on the radishes soon!
Lunch on a rainy day. Salad with avocado, blue cheese, and a Spinach Feta roll. Dressing was olive oil and honey and salt again.
On the side: greek yogurt with peach jam.
Matt came home for lunch one day and I made us salads with half a No Bull Burger each, egg, veggies and cherries on the side.
I took the leftovers from our Chicken + Bean Bake and morphed them into a second dish. I cooked a cup of mixed quinoa plus broccoli and sugar snap peas and mixed that with the leftover chicken bits and beans plus goat cheese and almonds. Loved it as a whole new meal!
I’m trying to put salmon on the menu once a week (for the nutrients and because I love it) so we had seared salmon…
plus sautéed garden greens and radish and roasted potatoes coated in Greek yogurt, mustard and smoked paprika to make a “potato salad.”
M happens to love salmon!
For our last featured dinner we had leftover shredded chicken breast reheated with melted cheese, lots of mashed avocado, Greek yogurt and salsa served with chips over a cabbage slaw.
The cabbage was thinly sliced and dressed in Garlic Gold, brown sugar, apple cider vinegar, salt and pepper.
Hope you are having some delicious summer meals too!