Strawberry season is upon is. These might not be at peak deliciousness yet, but it was fun to branch beyond bananas, apples and oranges for a week.
I had a pile for breakfast with an egg and some almond butter toast featuring Justin’s Maple almond butter!
Amazing + delicious French toast made a comeback
Served with Wild Squirrel (ok this must have been the day before I finished the jar!) and banana
Something I tried to avoid before the blog style change: eating out of the yogurt container. Yet here I am, still photographing and showing you anyways! Yay for saving a bowl.
Overnight oats with banana and almond butter on top
One more bowl of hot oats! The works: granola + almond butter on top.
Breakfast is still my favorite (and easiest) meal to photograph each day, which is why I always have a ton of breakfasts, a few lunches and fewer dinners to share on these days.
Here was a fun lunch of a salad with a No Bull Burger on top plus sunflower seeds, Cville Crunch toast and orange
Another salad – this one with avocado, hard boiled egg, veggies and Cville Crunch pieces. It’s a toss up between No Bull and egg+avocado+ bread salads for my favorite!
Here’s another one with leftover tofu, lots of veggies, arugula and orange. If I recall, I had to go back for a “dessert” because this lunch did not fill me up! I had a scone that my friend Lynsie made – yum!
With a giant bowl of leftover Easter risotto, our dinners this week were centered around it this week.
First up – panko shrimp with asparagus, salad greens, almonds and risotto. We just dredged the shrimp in egg and then the panko and pan-seared them. Worked like a charm.
The next night Matt whipped together a few risotto cakes
Pan-seared along with chicken sausage and served over a bed of spinach.
Our final risotto dinner was a [tiny] piece of blackened cod with lots of green beans tossed in a dressing of fresh dill, lemon juice and Dijon mustard plus a slice of Great Harvest Pesto Parmesan and the last of the risotto on the side.
Yes I’m glad it’s gone!