I enjoyed a good variety of breakfasts this week – with delicious summery fruits!
First up was scrambled eggs with leftover pancakes from the weekend and a nice nectarine. Aren’t nectarines nice?! I’m planning to do a scrambled egg video soon – just gotta find time when Matt is around to film!
This granola-covered bowl of yogurt featured blueberries and blackberries. The granola is our blueberry buckwheat granola from Great Harvest. By the way, I have had a few people ask me if you can still buy our granolas. You can always order anything directly from Matt by calling him at the store, 434-202-7813. He often ships granola to blog readers this way!
This lovely bowl was a cup of Snowville Creamery yogurt with peach, berries and sunbutter on top. Orange juice on the side. I sure love OJ for breakfast! Just a swig or two. I brought home a bottle from our beach trip and have been sipping away.
And finally, this smoothie made with spinach, banana, raspberry, milk and flax and topped with more of the crunch.
On the lunch front, I had a No Bull Burger with melted cheddar on top with goat feta, leftover roasted veggies and mixed greens underneath.
I had a friend over for lunch and made us grilled cheeses with tomatoes and cheddar, arugula salads and berries. YUM!
Another lunch salad, this time with smoked trout (from our farmer’s market), tomatoes from the garden, goat feta, hard-boiled egg and greens.
And finally, a salad with leftover salmon, leftover roasted veg and a mini quesadilla on a locally made corn tortilla with cheese melted in the middle.
And the dinners! Just 2 to report since I was in and out of town and used one for another post. Somehow I always have more breakfasts and lunches then dinners. I think because they sneak in from the weekends!
My go-to “What do we make for dinner” meal is always spaghetti. We are still using up sauce we canned last year! Add in some whole wheat pasta and fresh veggies and you have a gourmet meal in minutes. This guy featured peppers, some chicken sausage and parmesan cheese on top.
This dinner rocked – we grilled salmon smothered in some BBQ sauce served with grilled pepper, zucchini and corn. A little wine to spice up the weeknight!