I enjoy writing these lately posts – it’s fun for me to look back on my whole week myself! I’m not photographing every meal (like a rainy cold morning when I just want to eat my oatmeal already) but it’s still fun to see a snapshot of a week’s worth of food. I export all of my lately photos into one folder and sometimes don’t even remember eating the meal! Ha!
Breakfast highlights included…
A slice of toast with Wild Squirrel nut butter and a banana log of slices plus some Noosa yogurt – more on this in an upcoming post! It’s incredible!
Overnight oats in a jar! My absolute favorite way to wake up : )
Hot whipped banana oatmeal with sunbutter and Cville cluster
Two eggs, grapefruit and Great Harvest Irish Soda Bread with buttah. LOVE ISB!! This breakfast was a change from the norm and so good.
Favorite lunch of the week – a sandwich with a fried egg between Dakota bread slices, a salad with spinach, veggies, avocado, goat cheese and maple sesame almonds and a really orange orange.
Another day I did a different spin on egg and toast = French toast for lunch. Topped with some sunbutter. I couldn’t resist! (By the way, I recently bought crunchy Sunbutter instead of Trader Joe’s brand and really can’t tell much of a difference – both are so, so good).
Plus a big salad on the side with cheese, peppers, carrots, spinach, olive oil, salt and an avocado with polka dots!
Another day I had a new kind of smoked trout: Cole’s Lemon Smoked Trout
Smashed with avocado and served with corn chips
[Can you tell it was a dreary, rainy day?]
Plus this salad of veggies, greens, almonds and Dakota bread pieces.
Here’s a sunny day salad! Leftover chicken, leftover dijon green beans, avocado, greens, olive oil and Irish Soda Bread!
This dinner was all oven – roasted sweet potato wedges, roasted chicken drumsticks and radicchio “chips”
The radicchio didn’t quite chip like kale does, but it was pretty crunchy!
Black bean enchiladas on a typical Tuesday. Served with Greek yogurt guacamole and side salads. We’re going to re-make these with a slight variation and homemade enchilada sauce and develop a recipe
Another night we had herby roasted chicken thighs
Boneless thighs with a sprinkle of Italian seasoning, rosemary, Garlic Gold nuggets and salt/pepper, plus a spritz of olive oil from my Misto. Roasted for about 30 minutes at 400*.
Served with a Great Harvest Rosemary Garlic roll and green beans