Just enjoying the fall around here!
(Well…I probably shouldn’t tell you that I already put Christmas pillows on my couch…. ! Only because I found them at Target and they aren’t that Christmasy but they are red and green and I couldn’t wait to use them. I also already ordered our Christmas cards and have gotten a head start on shopping. I completely admit I live one season ahead. Don’t hate me! I promise I haven’t busted out any holiday tunes yet, but the “Most Wonderful Time Of The Years” might be starting soon…since Thanksgiving qualifies as the start of the season in our house!)
What’s for breakfast?
Eggs, toast with blueberry jam (homemade by my sister’s high school friend), banana with almond butter.
French toast! Remember when I used to eat this every day? For various reasons I feel like my breakfast making time has gotten cut short now that Mazen can say “HUNGRY MOMMY!”, so I tend to fall back on quicker things most of the time, but I still love me some FT! Topped with the extra egg and some melty almond butter.
This was a cereal mix with Siggi’s Pumpkin underneath. Granola, Cheerios, banana, chia seeds and Barney Butter.
Next up: pumpkin swirl toast with almond butter, eggs, and some canned peaches I bought at the market at the end of the summer – just stretching the peach love out a bit!
And finally, a pumpkin pie smoothie (Mazen loved this!) with toasted honey wheat roll topped with the usual. My smoothie had milk, pumpkin, a little yogurt for extra protein, a few pinches of pumpkin pie spice and a handful of raw oats.
First up – a quesadilla filled with smoked salmon and melted cheddar. Now that’s something I want to make again! On the side: carrots and olive hummus and grapes.
I took Mazen out to lunch after preschool, and we went to Eppie’s. Instead of the veg plate, I got the Santa Monica salad topped with chicken. Under all that chicken is goat cheese, dates, corn and tomatoes. The champagne dressing is the best!
This strange looking pile over a salad is a No Bull Burger that I cut up for Mazen and then he rejected. I had to take one for the team : ) It’s served with greens, yellow bell pepper, pickles, and half a slice of Eppie’s cornbread! Lemony O&Co drizzled on top. <– Love that stuff and perfect timing: they are having a big sale this weekend with 25% off if you use the coupon FRIENDS!
Lunch #4 was consumed standing at the kitchen counter…tsk tsk. I was tasting this and that while I was making Mazen a plate and before I knew it I figured I’d had enough nibbles to call it lunch!
Leftover beans and potatoes –
Pear slices, leftover noodles and beans, a yogurt and hot tea.
This lunch was a quickie when my parents arrived. I made a salmon salad with capers, yogurt, mustard and curry powder. I used Kashi cracker for dipping and had a pear on the side.
First up was the Cook Smarts pasta with creamy sweet potato sauce. The sauce was a soup-turned-sauce and it was served with kale and parmesan. We didn’t have walnuts, so I subbed in peanuts. Delish vegetarian dinner.
This night I was headed out with girlfriends, so I made a simple salad knowing I might have a little more to snack on. It was made with geens, peanuts, cheese, and roasted squash and served in a homemade dressing. Consumed after dark!
Next up we grilled a flank steak and had that with potatoes and beans that were simmered and topped with butter, parmesan, and parsley. Loved that combo!
And finally, this dinner was amazing despite being hard to decipher! We had leftover maple-BBQ sauce lentils and leftover potatoes and beans from the night before topped with lots of parmesan and yogurt! Juicy wine from La Crema in the back : )
Hope you guys had a great week of eats!