Last week was broken in half by our State Fair trip, so I only have a small number of meals to share.
On the morning we left I needed something quick and easy, so I pulled a smoothie out that I had made the day before and served that with some Cinnamon Swirl toast.
The smoothie was made with cottage cheese, oats, banana, peanut butter and berries and was quite the fluffy mousse! I wish I knew the exact proportions because I would make this again fast.
Here are some apples cooked to a crisp in coconut oil along with toast and jam and a fried egg. Love the Smucker’s Natural raspberry!
The next day I enjoyed more swirl bread – so good! Plus grapes and some peanut butter on top.
I can’t go a week without pancakes! These were made with 1/3 cup pumpkin stirred in and the Great Harvest pancake mix. Chia, almond butter and coconut on top.
And finally, the last of the swirl bread with egg, grapes and berries. Mazen loves eggs so much that it has become my default daily breakfast because I know I’ll be using the skillet.
On the lunch front, I went out one day with a girlfriend to Revolutionary Soup! The crab + corn bisque there is outstanding, and so was my spinach + goat cheese salad. Cornbread muffin on the side!
This lunch featured a little sardine and veggie salad Matt put together. I filled the plate in with snacky things like Whole Foods’ flatbread crackers, pepper slices, grapes and some leftover polenta with cheese.
I bought a log of polenta thinking it would be a perfect food for Mazen, but surprisingly he wouldn’t touch the little triangles I cut for him. So I ended up eating the leftovers all week. I love polenta! It’s a food I often forget to buy.
Here I had it over a salad with veggies, cheese, hummus and almonds.
I brought dinner to a friend from Mona Lisa Pasta and picked up our dinner at the same time: wild mushroom fresh pasta with a wild mushroom sauce. We added kale and fresh tomatoes plus parmesan cheese to make it a complete one-bowl dinner. There is nothing like fresh pasta!
Next up we had simple pan-cooked wild salmon with salads and the polenta topped with a shaved parmesan cheese. This was one of those “hit the spot” kind of meals!
And the last meal I have to share also happened to come from Mona Lisa Pasta! Karen picked up a Chicken Pot Pie lasagna for us to share one night. It had all the regular pot pie ingredients (mushrooms, chicken, peas, cream) between layers of lasagna noodles. We made a goat cheese and tomato salad to go with it in a Dijon dressing Matt prepared and served it all with a wonderful focaccia from Albemarle Baking Company.
[email protected] says
Lots of yumminess! The smoothie looks super thick just the way I love em…so satisfying!
Lynn @ the actor's diet says
Chicken pot pie lasagna = brilliant.
That is exactly what I was thinking. 🙂
Michelle @ A Healthy Mrs says
Everything looks delicious — as usual 🙂
[email protected] Apple of My Eye says
Delicious looking meals!
Anele @ Success Along the Weigh says
Oh man, that all looks so good! I’m thinking there might be some salad and pancakes in my future…uh, but not together! 🙂
I’ve never thought of adding cottage cheese to a smoothie before! Can you give an estimate of how much you add? A spoonful? More?
About a quarter cup?
This might be a silly question….but when you add oats to a smoothie, are they cooked or raw?
They can be either! I usually add raw, but you can also add cooked
Eggs are my go to breakfast as well… but now I want pumpkin pancakes. 😉
Alex @ Kenzie Life says
Is that cinnamon swirl toast available at all GH locations or is just as special Matt and Kath version? I want some so bad!
Most of them make it – but it depends on the store
What type of oats do you put in smoothies? Cooked or raw? Quick or steel cut, etc?
Raw old fashioned oats
Lisa @bitesforbabies says
Good thing it’s lunchtime cause I’m hungry! We love polenta (the one in the tube, right?) I cut medallions and top with bolognese, ratatouille or mushrooms in a cream sauce. Really hits the spot!!
I just bought polenta for the first time last week and tried to serve it to my daughters. Neither one liked it. Other than frying, do you have any other creative ways to prepare it? I’m determined to keep offering it… maybe they will acquire a taste for it!
I think we need more cheese involved : )
You can make polenta really easily, and then the consistency is more like grits when hot off the stove. I think it tastes better that way, but you can also cool it in a shallow pan and then cut into shapes and then grill, fry, or layer with veggies and cheese in a casserole.
Spice Chicken says
This is true. Homemade polenta is cheap. It’s so easy to prepare using America’s Test Kitchen’s no-stir oven polenta recipe, which I think is 1 cup cornmeal stirred into 4 cups water with salt and pepper, then baked for about at hour at 350. When it comes out of the oven you can stir in cheese. I like to top it with black bean salsa, and once I had polenta “lasagne” at a potluck.
[email protected] says
Oh gosh I bet that chicken pot pie lasagna is awesome!! I’m going to have to recreate that..chickpea instead of chicken style. Lots of good meals this week, as always!
Katie @ Peace Love & Oats says
oh. my. gosh. That wild mushroom pasta looks amazing!
Anna @ On Anna's Plate says
Chicken pot pie lasagna? Yum! Two of my favorite things. 😉
Dying to hear about/see the kitchen transformation…when is that post coming?!?!?!?!
We’re still in process but more details this week!
yummo! love your dishwear 🙂
What do you put in your coffee?
I have to try polenta someday when I can have cheese again (nursing my son who is sensitive to cow’s milk). I can’t remember if you (or Matt) have ever tried making your own fresh pasta?
We have a few times made gnocchi but wehaven’t made noodles
Kate Newman says
Does adding 1/3 pumpkin work for most pre-made pancake mixes? No GH near me, unfortunately!
Yes it should
That smoothie looks amazing! What does cottage cheese taste like in it? Can you mostly taste the berries and banana? I don’t love the taste of cottage cheese which is why I’m asking.
I think it’s sort of on the cheesecake end of the spectrum – not all that sour
Katie @ Live Half Full says
I love these posts, they give me so many good ideas! I would’ve never put cottage cheese in my smoothies or polenta on my salads. Now I have to try both!
Happy Birthday week to my favorite blogger. Thank you for continuing to share all of your delicious ideas with us. I am always inspired when I read your blog and you have encouraged me to be a more “real” eater! Thank you Kath!!
Cottage cheese to a smoothie?! I’ve never ever thought of doing that, but you know what……I like the idea of it. The smoothie looks delicious, I’m gonna have to try it now 🙂
Whenever I see your food posts, it serves as a reminder that I could use more variety in my meals. I just moved into my new condo (yay!) so as soon as I unpack my cookware, I’m going to try some of your recipes!
Emily - It Comes Naturally Blog says
Wow! That all looks so good. I’m seeking inspiration as I’m in a breakfast rut. Strangely I dreamed about you and Maze last night – weird! Must be all your beautiful photos.
Chelsea @BigBitesLittleBudget says
You are so right! Nothing is better than fresh pasta. That dish looks fabulous.
Dana @ Conscious Kitchen Blog says
Everything looks so delicious and so fresh… one of the things I love about seeing your eats. Fresh pasta is one of my favorites. I love how you added some of your own veggies to the mushroom dish. What a great idea!
I never thought about adding pumpkin to pancakes before. I love that idea and it’s perfect for this time of year. Awesome idea. Your photos are making me drool! Wow everything looks so delicious.
fresh pasta yum! I had roasted red pepper linguini from the farmer’s market this weekend. Delicious!
Neil Butterfield says
Pancakes are the bomb!!!! I love both sweet and savory pancakes.