Hi guys! It’s been a busy few weeks of food in our house. I definitely feel like we are back on the eating well train. I’m starting to get really excited for warm weather – smoothies and salads and burgers on the grill. But I shouldn’t get too ahead of myself because we likely have a long few months until we’re all the way into those glorious warm nights.
Let’s eat some food, shall we?
Matt doesn’t bring home sweets from the bakery that often (at my request) but every now and then he surprises me with something whole grain. This week he brought home an Oat Berry Crisp Muffin – back on the menu after a long hiatus. I had 2/3 of it crumbled over some greek yogurt with fruit and drippy almond butter.
One of my favorite breakfasts is a variety of tastes! Here I had an over easy egg, banana + raspberry side and a toasted Honey Whole Wheat roll with jam and almond butter. That was GOOD!
Next up were some overnight oats (despite the cold!) These were made with oat bran (which I buy because Mazen likes the finer texture) but sadly oat bran doesn’t really work all that well as overnight oats. This was more like oat bran soup! I think we need the starch in the oatmeal to really soak up the liquid. Nevertheless, it was yummy with a sprinkle of granola and almond butter on top. (I’m really into Whole Foods’ 365 Almond Butter with a pinch of my own salt stirred in. I don’t need sugar, but I can’t go without salt!)
Movin’ on to another egg-licious breakfast – scrambled ones with Cinnamon Chip toast and a pan-seared banana. Decaf on the side!
And finally – more toast, banana with some Naturally Nutty Mocha Almond Butter and a side of yogurt with chia seeds.
I went back in the Cook Smarts archives and found one of their Favorites weeks for our meal plan. First up were 5 Spice Salmon Kebobs. Loved this method of eating salmon! The pieces of salmon were wedged between sliced lemon. Excellent recipe!
We served them with roasted bok choy and Virginia rolls.
Night 2 we had Beef “Sausage” with Gnocchi and Kale. This was a mix of ground beef with fennel seeds and other sausagy flavors cooked with tomato sauce, kale and some sweet potato gnocchi. We had salads in the background on the side. I liked all the textures of this meal a lot!
Night 3 we had leftover gumbo – heat + eat and it was just as good as the first night!
And finally we had the third meal of Cook Smarts favorites week – Chicken with pan sauce and mashed sweet potatoes with greek yogurt. Loved the pan sauce! And we need to make mashed sweet potatoes more – yum! We added a few pieces of Mazen’s broccoli for extra veggies. They were otherwise missed.
Leftovers are served!!
First, the final slice of frittata from our previous week’s meal plan served with bread + salad.
I had the salmon kebobs not once but twice! They were awesome over salad. Served with blue cheese and toast with butter.
I had nearly the same lunch the next day!
Here’s my leftover gnocchi lunch.
Plus the better half of a pear I shared with Mazen
I had the last of the gnocchi dinner over greens the following day. This was surprisingly good!
Hope y’all have a great week!