We have reached that time of year where salads sound good for breakfast, lunch and dinner. OK, who am I kidding – while I think salad for breakfast sounds great in theory, I don’t think I could do it! Have any of you developed a salad for breakfast habit? I could see how it would be quite refreshing! But a green smoothie is as far as I go. Snipping greens from the garden and eating them for lunch makes me feel so….green : )
Instead of salad…I eat oats : ) Whipped banana with fresh strawberries and sunflower butter dumped on top. SO good! Packed with a different blend of nutrients.
Next up: a big bowl of non-salad yogurt topped with a slice of banana bread a friend gave me, banana slices and sunflower butter
Here’s a new-to-me combo: overnight oats with orange. There’s something watery about citrus that makes me not want to mix it with yogurt, but this was actually wonderful. Kind of creamsicly!
French toast! Blueberry High Five bread dunked in a bath of egg, milk and cinnamon and then cooked in some butter beside a banana. Served plain n simple this morning.
And finally…eggs//toast//fruit. My go-to breakfast these days.
S: Working backwards to Mother’s Day. Matt and I took Mazen on a 3.5 mile run. I always love these group runs because I don’t have to push the stroller! It’s over 50 pounds when you count the stroller and its cargo, so I run much faster without it : )
M: I’ve been staying home from the gym on Mondays to hang out with Mazen and do a morning activity that we don’t normal do on gym days. We went shopping together, which was fun for him to get to run around out of the rain. Monday afternoon I hit up athletic conditioning class. I made it through 45 minutes and left a little early to get dinner ready for M on time.
T: We were up and ready by 8:30 for some reason, so I decided to take M to McGuffey park before heading to the gym. He had fun getting his workout in! I ran us to the gym in time for a 15 minute stairmaster warmup and small group with Erin. A hard and sweaty 30 minute circuit session!
W: Walked to the gym and back and went to athletic conditioning. I felt a bit sluggish. The whole class was focused on the quads, and mine were burning and heavy by the end. Need to do more yoga + stretching!
TH: Casual cardio day to make up for yesterday’s soreness. I brought my favorite HGTV magazine and flushed out my legs on the elliptical.
F: Training with Erin, per usual. We had upper body this week that left my biceps super sore! Erin had me doing one-armed pushups on a bench and said I drew some onlookers’ attention in the process.
S: In Miami. Room service > running. ‘Nuff said!
As you’ll see for dinner, we did a lot of creating on the spot so we had no leftovers for lunch. That’s fine because in the warmer months I crave leftovers less and salads more.
Monday I had lunch at the bakery because my aunt, uncle and cousin Becky (the star marathoner! She ran Boston in 3:07 this spring!) came to visit us for the morning.
I had a ‘bucha and half tuna salad sandwich
Lunch numero dos: Martin x Martin Smokery salmon over lettuce with almonds, dressing and cucumbers. I had a big breakfast this day so I went lighter for lunch. I’m sure this meant I went heavier on snack!
W: Greens, dressing, walnuts, egg, toast and an apple. Topped with some Peg’s Salt!
TH: A can of smoked trout (shared with Mazen, who loves it) over greens with olive oil, honey and cheese. Blueberry High Five with buttery toast on the side.
F: Finally, salad with leftover grits, chips, orange and a Siggi’s Peach yogurt.
We took the week off of Cook Smarts to use up a lot of our garden greens. It didn’t work – we now have more than last week!
M: On the Menu: “Trout and salads.” What we came up with: Tortilla + breadcrumb crusted trout with side salads and chips with guac. This trout is from Madison County and is my favorite fish to keep on hand for quick dinners. We dipped it in egg and then in a tortilla crumb/bread crumb mix before pan-searing. Served with more chips and garden greens. Guac in the background!
T: On the menu: “Pasta + cooked greens”. What we created: Bowtie pasta with zucchini, mushrooms and kale from the garden sautéed together and tossed with a jar of last summer’s homemade canned tomato sauce. Topped with parmesan cheese. This rocked!
W: On the menu: “Beans, grits, greens.” What we created: Bacon-barbecue beans (I need to recreate this for a recipe since we unfortunately didn’t measure anything!) with sautéed kale and grits I made in the rice cooker. Yum!
TH: Shrimp + noodle salads with sautéed pineapple. Recipe post coming soon!!
What was the best thing you ate last week?