Good morning, good morning! I got home from Harrisburg around 9p last night after a great weekend of yoga classes, workshops and trainings. I will share more about the weekend in my next post but for now I want to focus on recent eats. I haven’t written one of these posts in weeks and I thought it would be a motivating way to kick off the week.
I’ve got quite a collection for you today, some meals go back before Christmas, some are from Florida and some are from last week.
I had my first sweet potato breakfast bowl of the winter last week and was reminded why I ate this breakfast every single day for a very long time a couple of years ago. So warm, comforting and filling without being heavy.
I’ve done a few smoothie bowls for breakfast or lunch. Lately it’s been strawberries, blueberries, raspberries, banana, spinach, plain greek yogurt, a medjool date, peanut butter and almond milk.
Lots of Dave’s Killer Bread bagels with butter and cream cheese. This was the Boomin Berry flavor.
I took myself on a lunch date one day to The Mayobird and had a scoop of chicken salad with a side salad and pita.
My current favorite lunch is soup and toast. I’m loving making a different batch of soup every week and eating it alongside buttered toast or avocado toast. Last week I made a curried roasted cauliflower soup with nutritional yeast.
Still struggling with getting back on the lunch salad train but I’m okay with that. This was spinach, strawberries, almonds, manchego cheese, chicken and homemade honey dijon balsamic dressing.
Still dreaming about this chicken pot pie that my dad made. The best story from this night is that we taught Finn how to say “pot pie” and he now yells it so enthusiastically on command. Haha.
My dad made this five-bean chili in his Instant Pot and it was really flavorful and cooked so quickly. I don’t have an Instant Pot, and don’t think I want one, but I certainly see how they can be useful.
Last dinner from my dad might look a little strange but I’m here to tell you that it tasted amazing. He made these giant pork meatballs that were served in a light broth with Napa cabbage and thin rice noodles. The recipe was from Cook’s Illustrated. Highly recommend.
Back at home, I whipped up this tasty gnocchi skillet for Finn and myself last week. He likes gnocchi and shrimp a lot and I got him to eat some of the mushrooms. It was spinach gnocchi with mushrooms, onions, garlic, sautéed beet greens (leftover from some beets that I roasted), shrimp and parmesan cheese.
Brown rice + veggie bowl with roasted beets, roasted delicata squash, roasted brussels sprouts (with bacon), hummus and feta cheese.
Baked salmon with brown rice and brussels sprouts roasted with bacon. If you haven’t tried roasting your brussels sprouts with chopped bacon, I highly recommend.
Still loving my dessert in the new year! I baked a pan of brownies last week.
And my dad baked a carrot cake when we were in Florida for Christmas and I ate a slice four days in a row. 🙂 My love for carrot cake is also not going anywhere in the new year!
That is all! Going to pick up my boy now. I haven’t seen him since Friday morning so I am pumped. <3
What have you been eating lately?
Do you have any food/cooking goals for the new year? I’m hoping to get back to making and creating recipes and less random meals in bowls.