How is it already Thursday? This week has flown by but in a blur of many things I love…teaching, training, friend dates, marketing and social media…but not much blogging (or working out). Everything ebbs and flows so I’m not stressed about it. It all evens out in the end.
I’m here today to catch you up on a crazy amount of meal + food inspiration. It’s been over a week since I’ve shared recent eats so get ready..I’ve got a lot coming at you!
Let’s start with breakfast.
Banana egg white oatmeal topped with apricot preserves and a pool of peanut butter.
I’ve received many requests for my recipe lately so here is the updated version (always refining recipes!).
Banana Egg White Oatmeal
1/2 banana, sliced very thinly (frozen or fresh)
Coconut oil or coconut oil spray (just a little)
1/4 teaspoon cinnamon
1/3 cup rolled oats
1/3 cup milk (skim, coconut, almond, soy)
1/3 cup water
1 tablespoon chia seeds
1 tablespoon dried cranberries or dried fruit of your choice (optional)
1 egg white
Heat a small saucepan over medium heat. Add sliced banana, coconut oil and cinnamon. Let cook for 2-3 minutes, stirring frequently, until banana starts to break down and become more of a paste than individual slices. Add chia seeds, dried cranberries, oats, milk, water and salt and reduce heat to low. Continue cooking for about 5 more minutes or until oats have softened and absorbed most of the liquid. Give it a good, vigorous stir to get it fluffy and then slowly add in egg whites, stirring as you go. Cook for another minute or so. Remove from heat and top with desired toppings. Yield: 1 serving
Fig, cherry and berry green smoothie (recipe in this post) with the addition of a tablespoon of dark cocoa powder. If you haven’t tried adding cocoa powder to your smoothies, I recommend it. It adds so much depth and richness.
Scrambled egg and cheddar on a honey wheat bagel at Poppy’s Bagels in Charlotte.
Moving on to lunches.
First up, a salad. Surprise! 🙂 Spinach, mixed greens, herbed turkey, apples, tomatoes, avocado, almonds, dried cranberries and feta with homemade honey balsamic.
Spinach, quinoa, avocado, tomatoes and a leftover turkey burger topped with salsa.
Maple chicken sandwich with mayo, dijon, avocado, tomatoes and goat gouda on sourdough.
Salad topped with my favorite veggie burger in Charlotte at Bricktops.
My second favorite thing at Bricktops (or maybe this beats the veggie burger) is their deviled eggs. They come with brown sugar bacon. Yes, it’s as delicious as it sounds.
So many delicious dinners to share!
Homemade Flat Out Pizzas (recipe in this post). I have to make one per person because I don’t like to share! 🙂
Lemon baked bone-in chicken breasts over cous cous with sauteed squash. I am going to share this recipe soon. It’s easy and really, really good.
Homemade pad thai (recipe in this post). I made this one vegetarian and only used tofu. Sauteed bok choy on the side.
Italian stuffed peppers.
Southwestern turkey burgers topped with a lime aioli and salsa. I also need to post this recipe because it turned out well! Avocado and roasted sweet potatoes on the side.
I whipped up this random dinner one night and it was better than I expected. I steamed couscous and then sauteed a mix of eggplant, tofu and Trader Joe’s Cruciferous Crunch. If you haven’t tried this and have a Trader Joe’s in your area, pick it up. It’s a mix of kale, brussels sprouts, broccoli and red and green cabbage. I topped it all with feta and hummus.
And finally, sauteed scallops with balsamic reduction over mashed cauliflower with goat cheese and truffle oil with steamed asparagus on the side.
Watermelon! We ate this whole thing in like three days. I’m so glad it’s watermelon season again!
What is your favorite kind of oatmeal?
Anyone else pumped about watermelons?
What have you cooked lately that’s been brag-worthy?