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Lately: Risotto Week

Strawberry season is upon is. These might not be at peak deliciousness yet, but it was fun to branch beyond bananas, apples and oranges for a week.

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I had a pile for breakfast with an egg and some almond butter toast featuring Justin’s Maple almond butter!

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Another morning: hot whipped banana oatmeal in a Wild Squirrel Friends Jar. Great Harvest Blueberry Buckwheat Granola on top! (If you call Matt at the bakery, he’ll ship you some!)

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Amazing + delicious French toast made a comeback

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Served with Wild Squirrel (ok this must have been the day before I finished the jar!) and banana

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Something I tried to avoid before the blog style change: eating out of the yogurt container. Yet here I am, still photographing and showing you anyways! Yay for saving a bowl.

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Overnight oats with banana and almond butter on top

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One more bowl of hot oats! The works: granola + almond butter on top.

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Breakfast is still my favorite (and easiest) meal to photograph each day, which is why I always have a ton of breakfasts, a few lunches and fewer dinners to share on these days.

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Here was a fun lunch of a salad with a No Bull Burger on top plus sunflower seeds, Cville Crunch toast and orange

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Another salad – this one with avocado, hard boiled egg, veggies and Cville Crunch pieces. It’s a toss up between No Bull and egg+avocado+ bread salads for my favorite!

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Here’s another one with leftover tofu, lots of veggies, arugula and orange. If I recall, I had to go back for a “dessert” because this lunch did not fill me up! I had a scone that my friend Lynsie made – yum!

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With a giant bowl of leftover Easter risotto, our dinners this week were centered around it this week.

First up – panko shrimp with asparagus, salad greens, almonds and risotto. We just dredged the shrimp in egg and then the panko and pan-seared them. Worked like a charm.

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The next night Matt whipped together a few risotto cakes

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Pan-seared along with chicken sausage and served over a bed of spinach.

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Our final risotto dinner was a [tiny] piece of blackened cod with lots of green beans tossed in a dressing of fresh dill, lemon juice and Dijon mustard plus a slice of Great Harvest Pesto Parmesan and the last of the risotto on the side.

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Yes I’m glad it’s gone!

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Reader Interactions

Comments

  3. I love getting inspiration from your salads! BTW thanks for your long-ago mentions of Barney Butter. I decided to get my kids off Jif and needed something super yummy as a bridge between Jif and plain, natural almond butter (which they hate). Barney Butter is perfect!

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  4. I LOVE eating yogurt right out of the container! Not only does it save a bowl but you get to scrape all of the leftovers from the sides. ha!
    I bought some strawberries at TARGET this week that were surprisingly DELICIOUS! I couldn’t believe it for being so early in the season and Target but they were better than the ones I saw at the regular grocery stores.

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  5. Yum! I have a question for you. My ten year old daughter has developed at an early age and this has scared my beer guzzling chip eating husband into demanding that we buy ALL organic from now on. Where is your stance on organic vs not organic? And could you share some cost effective tips on the transition? When I buy meat my wallet wants to cry.

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    • We do buy organic milk, yogurt and meat. I think it’s really important mostly for the animals’ well being and the planet, but a little bit for health too. My suggestion is just to eat less meat in general and it makes the cost of the good stuff less daunting. Both in portion size and frequency

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  6. Kath, any advice for french toasts? yours always look so tasty and I know you won’t eat them so frecuently if weren’t good. Whenever I try the bread taste too… don’t know, not good. I eat them plain. Could it be the toppings make them better? almond butter? the bananas? or perhaps my bread is not good for french toasts 🙁

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    • I think you have to start with excellent bread! Are you using simple grocery store loaves? Try something from a local bakery? You have to love the bread plain to love the French toast 100%

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    • French toast tips I can’t help but share! I’ve read and experimented and found that what matters most is whether or not you soak the bread in the custard mixture long enough. Use 2 eggs, 1 Tbsp milk, dash of cinnamon, and 1 tsp vanilla extract. Soak the bread for at least 30 seconds on each side and cook until it’s golden brown on the outside. I’ve also read that day-old bread is best because it’s more dry, so it soaks up the liquid better.

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  9. I kind of love eating a ton of the same thing over and over until finally it’s gone and by that point I’m so tired of it that it’s a good thing. 😉 This happens to me with BLUEBERRIES each year. It’s hard to believe a person could grow tired of them, but I literally eat a ton of them at breakfast, lunch, dinner…I’m surprised I don’t turn blue by the end of the blueberry season. 😉 And then it’s on to fresh apples, starting the cycle all over again. I love going through cycles of food obsession/overabundance. 😀

    (p.s. THANKS for the camera suggestions/tips on the last post…I really appreciate it. I’ll be looking for a good deal on the Mark 5D II. 😀 )

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  12. Love to see the french toast in your life lol…Ive been definitely diggin the strawberries. I packed some of those plus blueberries, cottage cheese and almonds for my snack later, yum!

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  13. Interesting pics you’ve got here. We just picked some strawberries from the farmers’ market yesterday and we’re loving it. I have no problems eating straight out of a yogurt container, or any container at that. But then again, I’m not fussy, and whatever saves me from washing a ton of dishes will work. I really love the pics. Thanks for sharing them.

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  15. Funny how fruit seasons differ in different parts of the county. Here in Florida, strawberry season is in February and is totally over by the middle of March 🙂

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  17. I haven’t had Justins in ages…I got to the end of the jar and it’s a little dry, must try giving it a little heat in the microwave! Seriously need to get my hands on some Wild Friends..! Love the hunk of bread on the dinner plate…balanced with the greens 🙂

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  18. The French toast looks delicious! I think it’s a bit early for strawberries in Virginia. It was snowing here yesterday! 🙂

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  20. The risotto cakes look just delicious. I’m especially loving the panko shrimp with the asparagus and my favorite almonds. I’m working on a grocery store list and it looks like I’m going to have to add a few things!

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  23. My sister was reading over my shoulder and when she read “Wild Squirrel” she freaked. I had to tell her that it was nut butter and not real squirrel…after I stopped laughing!

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  28. The toast with Wild Friends sounds amazing! Do you have any favorite flavors? I remember they have quiet a variety so I’m curious which ones you recommend.

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  29. I’ve been doing a paleo diet for awhile now… About 6 months or so? I don’t really miss things until I read your blog and I read it all the time haha! I bought a couple containers of local strawberries the other day and between my kids and I they are gone. They were already so sweet and yummy 🙂

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  31. I Germany, we still have to wait a few weeks until we can by local strawberries. The winter has been so cold and long this year, even the asparagus is late 🙁

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  33. Kath, I have a question about sweeteners. Do you think agave nectar is okay to eat? I heard from Dr. Ann Kulze, the wellness guru, that it’s not. She will occasionally use blackstrap molasses to sweeten her oatmeal–if at all. Usually, if she sweetens anything, like her yogurt, it’s with fruit.

    I noticed that the Wild Friends nut butters are sweetened with agave nectar, so that’s why I have been reluctant to buy them. I couldn’t find an ingredients list on their website to see which ones don’t have agave. I know I won’t ever start using it–I try to avoid all sweeteners except an occasional teaspoon of honey or brown sugar on my oatmeal. But I’m curious what your thinking is on agave.

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    • I think it’s ok in moderation – like most things. But I didn’t realize Wild Friends used it? This might be the new formulation I’ve heard talk of??

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        • I have been using agave in replace of honey (I had a weird reaction last fall and honey was the only thing I could link it to even though the allergist said you can’t be allergic to honey). I thought it was better than using white sugar. Is there something that would be better to use?

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  34. Our strawberry season in England is summer which is why they are associated with Wimbledon which is the end of June and beginning of July. Do you add a dressing to your salads? I like the look of them but they seem a bit dry to me e.g. the salad with the no bull burger. I would want to add a dressing and am wondering if you do.

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  37. Kath, I’ve posted in other publication, but I think you haven’t seen it…

    Kath,
    I’m a huge fan of your blog and even more of the oatmeals ! However, I Always had a GIANT doubt: oatmeal its engordative? I know that every food which you eat in excess can acumulate fat, but oatmeal has a lot of calories and your delicious recipes includes some ingredientes as nuts or peanut butter that also contribute to increase the calorical amount… I’m very active (love gym, cycling, running and swimming…) but I would like that you explain to me how oatmeal fits in your diet and if its possible the nutritional info of a bowl, because sometimes I do a miserable oatmeal with 3 spoons of rolled oats and milk, afraiding that if I improve my breakfast I could exceed my daily amount of calories…

    Thank you and congratulations !!!

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  38. So many delicious eats! No matter how hard I try, my overnight oats never ever look quite as good as yours! And well, all your food actually. Delicious 🙂

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  39. strawberries- yum! i thought about buying them last week, because it was the first time i’d seen the go on sale since before winter, but then i forgot. i can’t wait until they’re a little cheaper all the time this summer!

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  40. Wow! Yummy! I love all your strawberry combinations, especially the one with Justin’s Maple Almond butter, I am a strawberry fan too and made strawberry romanoff yesterday for dessert. I love it 🙂

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    • Very bike friend, but there aren’t a huge amount of lanes. You almost always have to ride with the traffic at times

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  47. It is great to have fruits in the morning. Any seasonal fruits will do. Usually I just cut them, add cream and start my day with a fruit salad!

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  50. Hi Kath, What makes your hard boiled eggs so bright and beautiful?! Is it the type of egg you buy or how you prepare it? Maybe a little of both? My last batch were slightly grey, and i’ve never had any as bright yellow as yours!

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  54. Guess what I’m going to have for breakfast tomorrow morning? Yummy yummy French toast with banana. How have you cooked your banana’s as I normally just slice them?

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