Hi virtual friends! Happy Monday to you all. Last week I tried my hardest to eat well – lots of vegetables, minimal alcohol and dessert. I’m back in one of my favorite pairs of jeans and am motivated to keep up the momentum. I had a snag on Wednesday night when Matt brought up some pumpkin beers for tasting (never a shortage of beer in our house!) but the other days were good.
I hate that the sun is no longer up when we are. It makes for some dreary breakfast shots!
This morning I had a dark and stormy piece of toast topped with banana, peanut butter, and chia seeds with a nectarine on the side.
Day two was a bowl of Greek yogurt with some crumbled Great Harvest Carrot Raisin Walnut muffin, chia seeds, raspberries, banana and Cinnamon Vanilla Sunflower Butter (mmm!)
Another dark one – baby pumpkin bites (recipe coming – I nailed down the technique!) topped with some strawberry vanilla coconut dip (another recipe in the works), Barney Butter and blackberries.
Karen had some extra tortillas that she passed on prior to her surgery that I needed to use up, so I had one with PB&J alongside some eggs and fruit one morning.
Lastly, scrambleds, raspberries and buttery toast.
On the ball one morning, I roasted a ton of vegetables to have for lunch. Mazen loved the sweet potato fries; I loved the baked apples. I served the mix over a salad with figs, leftover chicken and blue cheese. Ultimate fall feast!
This guy was a salad with chicken, olives, honey almonds, veggies. I had a Dakota bun on the side that had a bite removed when it was hot out of the toaster oven and irresistible!
On a day I didn’t have eggs for breakfast, I had one for lunch. With leftover sweet potato fries, tomatoes, almonds and blue cheese.
And finally a quick lunch of greens, a No Bull Burger, tortilla, figs and goat feta. Consumed shortly after the nap clock started ticking!
This dinner didn’t make it into last week’s post, but it featured the final summer lima bean party. Served over greens with a roasted kabocha squash and a drizzle of maple syrup. The best!
I hit it out of the park with this casserole I found in Better Homes & Gardens: cheesy butternut squash cavatappi bake.
I used my roasted butternut squash from the day before, and subbed out the green onions in exchange for a few handfuls of chopped fresh spinach. I had bowtie pasta on hand, so that’s what I used.
The combination of bacon, mushrooms and butternut were awesome. We served sautéed green beans on the side.
But YOU GUYS!! I was so excited to have this the next day for lunch, for Mazen’s dinner and to take to Karen’s house, and I left it out on the counter cooling all night!!!!!!!!!!!!! SUCH a bummer because I put a lot of hard work into it!
I was so sad that I went out and bought more butternut and cooked it off the next night with lots of barbecue baked tofu (Twin Oaks Tofu baked in bbq sauce for so long it turned super crispy) and Brussels sprouts.
That was also the pumpkin beer night!
Next up: leftover chicken sautéed with peppers, eggplant from our garden, squash and cheese.
Finally we had dinner at Karen’s – some awesome baby meatloaves one of her friends made with bacon and mushrooms on top. Served along with mac and cheese and salad.