The second half of this summer has been a wild ride of eating, drinking, traveling and celebrating. Between our beach trips, Sonoma, social events, and Mazen’s birthday I’m ready to settle down and eat kale for breakfast, lunch and dinner. I tend to get in the habit of eating based on a snowball effect. If I have a healthy week, I will stay on a roll, but the same happens if I travel too much – I get used to eating more than I need and it’s hard to break the habit. Thus, I’m feeling the need to tip my squiggly line back downward. I know if I “fake it until I make it” I’ll get there. It’s just those first few days (ok maybe a week) that is the hardest. It’s time for a system reset!
At least our home-cooked meals have been pretty healthy!
I started the week off with a green smoothie (from Tina’s book!) and almond butter toast on Great Harvest High Five.
Next up was a big yogurt bowl topped with fruit and granola. Look at that blackberry!!!
Matt stayed home for breakfast one day last week which meant a little bacon ended up on my plate! Along with swirl bread, eggs and peach.
More amazing blackberries with eggs and toast.
And finally, Honey Whole Wheat toasted along with eggs and fruit.
I’ve been buying these locally made corn tortillas at the market. I have discovered they make an amazing instant quesadilla in our toaster oven – just one slice of cheese in the middle, “baked” for 4 minutes and then folded in half. Served with leftovers from dinner and a Siggi’s on the side!
Next up: a No Bull Burger on a Virginia roll with ketchup and pickle. Plus a peach! They have been so amazing this summer.
This dish is leftover baked local trout with green beans, greens and cheese. Quick n easy lunch piled into a bowl.
Have you locals been to Salt? It’s the corner café next to Jefferson Vineyards. I went to my friend Sarah’s new house and stopped in to pick up lunch.
I got the special sandwich – bacon, gorgonzola and asian pear slaw. Boy was it good!! The gorgonzola flavor melted throughout the whole sandwich.
And lastly, I had a salad with No Bull Burger (shared with Mazen) and Everona dairy cheese, plus some pepper, cuc and tomatoes
We have had some lovely dinners out at the picnic table. I’m so glad we finally got some benches to fit it! This dinner was the last night my parents were here, and we had shrimp burgers, okra and sautéed shitakes. My Better Than Fried Okra is one of my all-time favorite KERF recipes, and the shrimp burgers were some I made a while ago and froze that weren’t worthy of a recipe – tasty but kind of fall-aparty.
This was a green shrimp curry we threw together one night when we had friends over. I made a quick curry sauce with a can of coconut milk, a few heaping tbsp of green curry paste, peas and spinach and shrimp that I had sautéed first. We served it over a bed of rice cooker brown rice. It came together in minutes and was pretty tasty!
We had Karen over for dinner one night. I made grits in the rice cooker, and we roasted chicken breasts along with potatoes and beans. A little beer for max flavor!
This low-key dinner happened on Friday night after I had been at the gym doing a workout class and eating chips and guac on the roof. Matt stayed back and prepped beans and fish so we could cook as soon as I got home. The trout was coated in cornmeal and panko and baked, and the beans were sautéed with a little extra panko breading plus lemon and garlic.
And lastly, we had Mona Lisa pasta (fresh pasta is soooo good!) topped with some of our frozen homemade pesto, fresh zucchini and chicken sausage. Mazen loved the noodles!
Tell me: what’s your best trick to get yourself back on track after a few too many vacations?