Matt’s Gran Bett came to visit for the second half of our week so our playtime and mealtimes were extra fun!
Recapping some of the week’s eats:
For breakfast I had oatmeal with maple almond butter, cottage cheese, strawberries and banana
This delicious plate of eggs, toast, and fruit
And this simple plate of toast with more chocolate vanilla AB and Justin’s Maple on Dakota bread with fruit
Lunches included a trip to Whole Foods and back. Gotta get hot bar! Loved that fish on the left and the ricotta fritter on the right. I’m also loving getting the kale salads as my base instead of plain lettuce or spinach. This was a kale-heavy week as you will see!
I picked up some of my favorite Santa Cruz Raspberry Lemonade to mix with water for lunch. Normally this drink would taste like watery lemonade, but for some reason the Santa Cruz ones are fabulous watered down! I do about 1/4 cup lemonade and the rest of the jar water. Lime when I have one!
Another lunch: No Bull Burger salad with ketchup, feta, almonds, raisins, peppers and spinach
Toast on the side
And one day I made this epic grilled cheese – stuffed with leftover grilled tofu! It included sharp cheddar, fig jam and the tofu pan-cooked in some butter on Cville Crunch bread.
Salad on the side with sunflower seeds, raisins and aged balsamic drizzle
Matt and I enjoyed this simple massaged kale salad for dinner one night. We squeezed the kale in garlic gold oil, a dash of balsamic, lime juice and salt until it was tender and bright green and added red peppers, sundried tomatoes, olives, pan-seared Twin Oaks tofu and a dollop of the most amazing hummus ever: Trader Joe’s Cilantro Jalapeno.
We have been eating dinners as a family out on the porch when the weather is warm. This was a soup from our freezer that we made last fall (gotta use it up!) served with buttered bread and a side of toys
Look who wants to eat my veggies!
On Gran Bett’s first night we ordered pizza and had more of that massaged kale salad from above. We have a ton of kale in our garden that Matt planted in the fall that survived the winter. Incredible!
Pizza slices x 2.5
And on our second night we got fancier with stuffed pork tenderloins, grilled zucchini, eggplant and mushrooms and coconut millet.
The pork had sundried tomatoes and bleu cheese inside (see this post for our how-to)
See you next time Gran Bett!