We are still in the heart of summer…yet I’m getting excited for fall. I’m totally not over the beach, the pool, cookouts or hot days, BUT I can’t help but get excited for my very favorite time of year: pumpkin season. Summer is lazy, but fall feels charged to me. Like the air is packed with anticipation. I’m not wishing away these last days – please let summer drag on (and we’ve had amazing weather this year!) – but fall, I’m just letting you know I’m thinking about you <3
First up on the menu: scrambled eggs, cherries and cinnamon toast!
Smoothie in a bowl topped with GH Blueberry Lemon Buckwheat granola. This smoothie was packed with summery fruit and is the only way to get Mazen to eat berries. He turns his nose up at all of them!
Next I had a frozen waffle (I’m still debating buying a real waffle maker – convince me!) with eggs and peach.
This breakfast was interesting – leftover quinoa and millet mixed with yogurt, mashed banana and sunflower butter. Mazen hated it, and I didn’t think it was all that great. Oats > quinoa.
But this breakfast was! Eggs, toast, fruit, drippy sunbutter, coffee.
First up: leftover soup! Topped with yogurt and served with a cranberry spritzer. Soup for lunch is the best because there is no prep or cleanup!
Matt brought home a loaf of Cheddar Garlic, which made an unbelievably delicious salad topper along with hot smoked salmon and garden tomatoes!
I had a friend over for lunch and we hard-boiled some eggs, toasted up some cinnamon swirl bread and used up leftover grilled veggies on our salads.
Lunch has become the best time to have play dates these days because M is still taking epic afternoon naps. Most days he sleeps until 4:30 or 5, so our time to go out afterwards is shortened to just a playground trip or yard playing. He doesn’t go down until about 2 though, so 11-2 is a great time to hang out. Thus, we had several friends over for lunch this week.
I used up some leftover Cook Smarts tofu in this giant salad along with leftover grilled eggplant, corn, tomatoes, spiced pecans and greens. I made a homemade dressing some of the Oliviers & Co. products – I think that was the secret!
We all agreed it was one of the best salads of the summer!
Lastly, here are more Cook Smarts leftovers – chicken kebobs tucked into pitas with orzo and yogurt. Easy peasy.
We made two Cook Smarts meals this week, and this one was so good! Balsamic Chicken Kebobs over orzo salad with arugula and a lemony dressing. Loved it! Mazen loved the grilled red peppers but wouldn’t eat the orzo. Go figure!
Matt and I have been on a calzone kick. He used his homemade pizza dough recipe and stuffed cheese, pepperoni and a few veggies inside. Simple salad on the side. Bursting with cheese, this was so good.
The next night we made Cook Smarts BBQ Tofu Sandwiches
BBQ marinated tofu with pickled cucumbers on GH buns with corn on the cob.
This soup was the result of me cleaning out the fridge. I combined lentils, chicken broth, potatoes from the market, carrots, celery, okra, peppers, eggplant and more into and pot and let it simmer for 30 minutes. The result was something a little more appropriate for January, but it tasted great! Especially topped with cheese and yogurt.
Lastly, we had this easy dinner because Matt had been at the market late and had snacked, and I was on my way to an evening meeting where there was more food!
No Bull Burgers with cheese and salads. Mazen actually liked the No Bull Burgers for the first time in about 9 months! I REALLY hope I can get him to eat them more often!
That’s all I got friends!