Hope your week was filled with Legos and lima beans!
I enjoyed some really good ingredients – local trout and lima beans, hot oatmeal and a new overnight oats mix. Let’s get to it!
A crumbled Great Harvest whole wheat blueberry lemon muffin topped with peach, banana, chia, sunbutter and Greek yogurt
Doesn’t this look like a pillow of whipped cream!? I usually put my yogurt on the bottom of bowls, but I’ve been liking the reverse – fruit/whole grains on the bottom and yogurt as the topping.
The next day was hot oats. It’s been a while, my love. I made a double batch so I could reheat the second serving another morning. Topped with blobs of jam and sunbutter and a little coconut. Raspberries cooked inside!
This was a new twist on overnight oats
I used a new mix-your-own cereal from MixMyOwn.com (they sent it to me gratis to try). My mix featured dried bananas, hazelnuts, coconut, puffed millet, the Bircher muesli base, cinnamon and a whole vanilla bean tucked inside. There was a lot of flavor and texture in this all-in-one bowl over overnight oats! The hazelnuts were my favorite part, and the puffed millet gave it an extra layer of texture.
Apparently this was Thursday’s breakfast
Scrambled eggs, nectarine, Cinnamon Raisin Walnut toast with butter and coffeeeee
Here we have French toast on Cville Crunch with more nectarine, sun butter and coconut.
Salad with SB&J on Cville Crunch. See that happy little yellow tomato poking out? I had both yellow tomatoes and yellow watermelon this week.
This strange looking circle is actually a Mahi Mahi burger from Whole Foods. It tasted good, but the texture was a bit on the soggy/wet side. I baked it, so maybe next time I’ll pan fry. It was served over local greens with leftover roasted veggies, avocado and honey almonds. Honey + olive oil for dressing.
Next we have a burgerlicious lunch –
Next up was a pimento cheese and avocado sandwich on Cville Crunch. This was a FANTASTIC combo!
Served with a salad topped with more Everona herbs de Provence cheese and figs. Do figs creep you out? Just a little? I like them but sometimes their grassy flavor and mushy texture gets to me.
Leftovers atop greens – kidney beans, roasted potatoes reheated with cheese and avocado
My favorite dinner this week was a lima bean affair!
We got these fresh lima beans from our friends at Pot Luck Farm. I had never cooked lima beans from scratch before, but I just simmered them in water for about 30 minutes until they were soft inside. They were wonderful! I love big beans.
We served them with wild rice, sautéed veggies and a big blob of avocado-Greek yogurt smash
Another night I made frittatas with a bunch of summer squash, zucchini, yellow tomato, garlic, herbs, spinach and Caromont Farm Red Row cheese.
We were too tired to make salads so we served it with wine instead ; )
I found this trout at our market. They come already fileted and are packaged in twos for only $6. So glad to add them to our rotation! We kept it simple and cooked it without too many frills – just olive oil and salt.
Served with green beans tossed with some toasted whole wheat GH breadcrumbs – a nice addition
And roasted potatoes with ketchup
Last but not least, our final night we had grilled paprika chicken legs from Free Union Grass Farm served with lots of grilled zucchini, eggplant and patty-pan squash. Great Harvest Honey Whole Wheat rolls rounded out the meal.