I’m enjoying a quiet, cozy Sunday morning in Black Mountain, NC. I’m holed up at my favorite coffee shop, The Dripolator, drinking coffee and working on this post before I head over to Asheville Yoga Center for the last day of training.
Lots and lots of recent eats for you today.
Banana cottage cheese oats with blueberries stirred in and topped with fig preserves and peanut butter. Finn loves oatmeal and I’m excited that cooler weather is finally here so that I’ll be in the mood to make it and eat it more often!
Some sort of quick bread from the freezer (it looks like banana pumpkin…can’t remember what I made…haha) warmed and topped with butter. Scrambled eggs and grapes. You’ll see tons of grapes in this post because they’re in season and have been so cheap and good!
Dave’s Killer Pumpkin Spice Bagel with butter and cream cheese, scrambled eggs and grapes. (I’m sure you know where the rest of my bagel went.)
I prepped this kale salad for last Sunday to eat for lunch through the week. Loose recipe details over on Instagram.
It fed me four lunches so that was a win. Most days I topped it with half an avocado.
Peanut butter, honey and banana on honey wheat with Trader Joe’s pumpkin tortilla chips.
Salad with farmers market arugula, avocado, hardboiled egg, grapes, pistachios, dried cranberries, pistachios and Tessamae’s honey poppyseed.
Bacon, avocado and tomato. I believe BAT is far superior to BLT. Am I right?
This was more of a snack than a lunch but it was avocado and cheese wrapped up in turkey. One of my favorite snack combos but I’ve been away from eating it for a long time.
Homemade spaghetti! Sauce recipe here.
Air fryer salmon. I got this amazing appliance from NINJA that’s an air fryer, air roaster, convection oven and toaster all in one and it’s changing my life. More to come about it but in the meantime you can read my thoughts on IG.
Salmon above served with braised red cabbage and garlic herb Right Rice.
This braised red cabbage with apples recipe just screams fall and it makes a ton! I ate off of it for a week.
Same dinner, add sourdough.
Spiced chicken breast (another favorite fall recipe) over steamed basmati rice with braised eggplant and greens. The eggplant recipe was from Mark Bittman’s cookbook that I wrote about in my last post. He suggested serving it with plain greek yogurt so that’s the reason for the big dollop of it on my chicken. The spices on the chicken also go well with the plain yogurt garnish.
This dinner was so good and I was glad to have enough of everything for a second meal.
SUSHI date with a friend! If you’re looking for no-frills but delicious sushi in Charlotte, check out New Zealand Cafe.
If it’s wrong to eat a whole bag of Reese’s pumpkins in a week, I don’t want to be right. 🙂
Do you like cabbage? If so, favorite way to cook or eat it?
Favorite Halloween candy?