I’m saying hi from Tennessee today and after a quick stopover in Charlotte to repack and scoop up my boy, I’ll be saying hi from Florida tomorrow!
I work with a yoga studio here in Tennessee, VIDA Hot Yoga, as their lead teacher. We are gearing up for our second 200-hour yoga teacher training which will begin in mid-September. I am visiting this week to check-in on graduates of our first teacher training by auditing their classes and seeing where they are. I also taught two master classes and we hosted a Q&A session for yogis who are interested in the September TT but haven’t made the commitment. It’s all gone really well and I’ve loved being back at VIDA. I love this studio and the people who make up its community.
I haven’t had a chance to sit down and write a blog post since Tuesday because this week has been a blur of travel, yoga and events but I’m enjoying a quiet morning on a friend’s back porch before I head back to the studio to audit one more class and then to a staff pool party. I’ve got a recent eats recap featuring 15 things I’ve eaten in the last couple of weeks. Lots of good summery meal ideas for you here.
Not slowing down on the cottage cheese scrambled eggs and neither is Finn! We love these so much and I’ve loved seeing how many of my IG followers have tried them too. On the side, a Dave’s Killer Bread Cinnamon Raisin Remix bagel with butter and cream cheese and fruit.
Finn’s other favorite breakfast food is banana oatmeal…again with cottage cheese mixed in. The only way I can get Finn to eat fruit is cooked into oatmeal or through bites of my smoothies. This bowl of oatmeal had bananas and peaches cooked into it, as well as chia seeds, a little cinnamon and an egg white. I serve Finn’s without the toppings and he gobbles it up. He’s loving feeding himself from a loaded spoon. I just ordered these toddler utensils and they are the best we’ve tried. He’s even starting to get the hang of doing the spooning and fork stabbing himself.
I just love it when my smoothies are this vibrant. I swear food tastes better when it’s aesthetically pleasing. This was fresh figs, frozen bananas, strawberries and blueberries, frozen cauliflower rice, a medjool date, plain 5% Greek yogurt, peanut butter and unsweetened almond milk. Topped with Purely Elizabeth blueberry hemp granola.
Cottage cheese scrambled eggs, a Dave’s Killer Bread English muffin with butter and cream cheese and cantaloupes and blueberries. I got a cantaloupe from the famers market a couple of weeks ago and it’s hands-down the BEST cantaloupe that I have ever eaten!
Tomato sandwich on sourdough with sea salt, mayo and basil. Some of that delicious cantaloupe on the side.
Another tomato sandwich, this one on wheat with avocado. Kettle chips and watermelon on the side. I always eat some sort of chips with lunch but they usually don’t make it onto the plate because I eat so many out of the bag while prepping lunch.
This salad combo was awesome. Arugula tossed in balsamic, honey, olive oil and sea salt and topped with cherry tomatoes, fresh figs, avocado, feta, dried cranberries and rotisserie chicken.
I was pretty proud of this creation! I pulled some scallops out of the freezer and defrosted them while I cooked cilantro lime rice. For the rice, I melted about a tablespoon of coconut oil in a small pot and then added one cup of basmati rice and cooked for minute or so. Then I added two cups of chicken broth and brought the rice to a boil. Reduced heat to the lowest setting and cooked for 20 minutes. Stirred in juice of half of a lime, lime zest and lots of cilantro once it was cooked. YUM!
For the scallops, I just dried them between two paper towels (the key to searing scallops) and then seasoned them with Trader Joe’s chili lime seasoning. They cooked up in a skillet over medium-high heat with avocado oil in just a couple of minutes on each side. Scallops are so easy to cook at home!
I boiled some corn and sliced some avocado to serve on the side.
Fish taco bowl with leftover cilantro lime rice served over massaged kale. Topped with mahi seasoned with that same Trader Joe’s chili lime seasoning along with avocado, shredded white cheddar, salsa and plain greek yogurt.
Get all the details about this pasta creation on Instagram.
And finally, this dinner isn’t as pretty as those above but it sure was good! Baked tofu (old but still relevant tutorial here) along with lemon pepper Right Rice and roasted Brussels sprouts with shredded cheddar cheese.
If you didn’t know this already, cake freezes REALLY well! I defrosted a slice of peanut butter chocolate cake from The Batchmaker and it was heavenly.
I also froze a couple of slices of peach pie and defrosted one last week.
Convinced that it’s not possible to eat just one serving of these.
What summery foods have you been enjoying lately?
What’s your favorite summer fruit?
Have you ever tried a tomato sandwich?