Happy Monday! Happy July! Here is some food for thought for the week ahead.
Good ole oatmeal! Topped with some Great Harvest blueberry buckwheat granola and almond butter – Whole Foods brand.
Egg, toast, cherries, banana + almond butter
Scrambled eggs are easy to share with the baby, so I’ve been having them more often. I get 1.5 he gets .5. Served here with fruit and a slice of leftover cornbread from dinner.
More of the same – different form! AB + Banana toast with berries and scrambles – topped with a little goat cheese on an extra hungry morning : )
In the spirit of make-ahead meals, I made a double batch of whipped banana oatmeal and had the second serving saved in the fridge for another day. With just a little milk and some time in the microwave it heated up quite well
Mixed with chopped cherries and the almond butter of the week.
Yep. This breakfast is doin’ it for me!
Leftover chicken with veggies, cheese and corn chips on the side.
A No Bull Burger served as a burger instead of a salad topper. Yum pickles!
Served with salad from the garden, avocado and loads of ketchup.
Smoked trout on a salad with goat cheese and avocado plus the last of the chips and cherries (shared with Matt)
Pizza + salad at a mom meet up luncheon
Picnic lunch out – a salad from Blue Ridge Country Store (a salad bar on the downtown mall!)
Salad with avocado, cheese, radish, and curled up ham from Great Harvest plus a plum
The new UVA farmer’s market at Grove Street (behind the hospital) is great! Great Harvest is there, and so are a lot of my favorite vendors.
Maple salmon over salad with almonds, avocado and cornbread (salmon recipe on the way!)
Girls’ night out – ground turkey lettuce wraps, veggies and hummus and some cheese. Glad of vino!
A crazy looking shredded chicken and roasted potato salad with herbs, mustard and a bit of Greek yogurt as binder
Served with sautéed zucchini and radish
Baby munchin’ on avocado, chicken and broccoli!