Our week was filled with highs:
Frosting shot from Sweet Haus!
And lows: all three of us had mild colds and it was COLD outside! Rainy too. Ugh.
But for the most part, things were good. We donned our raincoats and walked to meet some friends and ate lots of delicious foods!
Scrambled eggs + buttered toast + fruit!
Overnight oats in the container. I tried this low-fat Wallaby Organic Greek and loved it!
Topped with muffin and sunbutter
This morning I had leftover green smoothie with spinach, banana and peanut butter plus buttered toast and strawberries
French toast! Topped with strawbs, sunbutter and coconut butter
More overnight oats – this time in a Justin’s Maple AB jar
Topped with some vanilla granola
Hot strawberry oatmeal with granola and sunbutter
And finally – banana pancakes on Sunday made with Kodiak cake mix.
A wrap made from leftover salmon, cheese, avocado and greek yogurt
Lunch at the bakery – testing out our new salads we’re adding to the menu this summer! Any sandwich can be made as a salad instead of on bread. This was the Tofu Pesto and it rocked! They all come with a big slice of bread-of-your choice. I chose Pesto Parmesan Swirl!
Salad with Apple Scrapple bread, egg, TJs cilantro hummus and avocado
I was in a very orange mood this day!
Orange, sweet potato chips, salad with avocado and power greens with Annie’s Woodstock, carrots and cottage cheese with fig jam
Sardine salad with chopped kale salad massaged with lime juice, olive oil and a touch of balsamic and salt plus chips
Did you know that Carpe Donut makes banana soft serve!? It’s even better than the homemade version thanks to a fancy technique extractor! They are our bakery neighbors and I tried some of Matt’s. Need to go back for more!
Whole wheat pasta with seared shrimp, zucchini, sun dried tomatoes, lemon and lots of parmesan
Quesadilla night! Filled with black beans and cheese and topped with guacamole mixed with greek yogurt and salsa. Served with a spinach salad and Woodstock dressing.
My friend Kristin invited me to a special event her firm, McGuire Woods, put on at the Cville Design House. We oogled over the beautifully designed rooms and then feasted on flank steak, chicken satay with a peanut sauce, grilled asparagus, polenta with tomato sauce and chopped salad. Apple tart for dessert!
The dinner was incredible, and we were all sent home with these gorgeous terrariums as favors!!! Mine is hanging out as our dining room centerpiece. Hope I can keep it alive!
Another night we had friends over for a homebrew tasting and kept the food simple – maple sausage links we got from a local farmer friend, toasted Tuscan Sourdough and sautéed kale from our garden.
Spaghetti night! Whole wheat penne with our homemade tomato sauce from a jar, zucchini, parmesan and some ciabatta Matt mixed up at the bakery.
Hope you all had a wonderful week! I’m looking forward to the start of spring this coming one : )