It’s been happy times in my kitchen because after six years of heavy, daily use…I got a new Ninja FoodiOven!
Out with the old and in with the new! I LOVE THIS THING!
Okay, let’s get going on what I’ve been eating lately for breakfast and lunch. I’ll note when I used the Ninja. Note, this is NOT sponsored. This is a tale of a brand collab that turned me into an avid fan!
BREAKFAST
Cottage cheese scrambled eggs, bacon, toasted whole wheat sourdough with cranberries and pecans (from a farmers market vendor) with salted butter, berries.
*toasted sourdough in Ninja
Vanilla greek yogurt, Purely Elizabeth granola, dried cranberries, salted pepitas, berries, peanut butter. I just got these bowls at Target and they’re so cute!
Cottage cheese scrambled eggs, cherries (eating allllll the cherries during their short season) and the same sourdough toast but with butter and cream cheese.
*toasted bread in Ninja
Packed breakfast eaten at the gym of plain greek yogurt, honey, granola, almond butter, dried cranberries, frozen cherries, blueberries and strawberries.
The same toast with salted butter, hardboiled eggs and strawberries, blackberries and mango.
*toasted sourdough in Ninja
A brekki vanilla cinnamon overnight oats cup add granola, blueberries, strawberries, blackberries, dried cranberries and almond butter.
Speaking of overnight oats…brought back overnight oats in an almost empty peanut butter jar and it was just as delicious as I remember from back in the day! Highly recommend not tossing your empties and using them for overnight oats. So yum to scrape the remaining nut butter from the sides of the jar.
This was vanilla greek yogurt, oats, chia seeds, blueberries, raspberries, blackberries and a spoonful of Bonne Maman four fruits preserves.
Blueberry pancakes with salted butter and maple syrup, cottage cheese scrambled eggs, bacon and berries.
LUNCH
Mixed greens, olive oil, balsamic, sea salt, deli turkey, pickled beets, pecans, lentil and grain mix, blueberries, avocado, pecans and dried cranberries.
Mixed greens, olive oil, sea salt, balsamic, leftover chicken breast, goat cheese, radishes, strawberries, pecans, chickpeas, tomatoes, dried cranberries.
Open faced sandwich on homemade sourdough with mayo, avocado, turkey, banana peppers and havarti. I’ve been putting banana peppers on my sandwiches lately and love the tang! Watermelon on the side – it was my first whole cut watermelon of the year and it was so sweet. Looking forward to eating this all summer.
*air-broiled the sandwich in the Ninja
Mixed greens, olive oil, balsamic, sea salt, leftover chicken meatballs, pickled beets, avocado, radishes, goat cheese, dried cranberries, pepitas, carrots, lentil and grain mix.
This warm salad bowl was SO GOOD! I need to do more warm bowls. Baby kale massaged with lemon juice, evoo and sea salt topped with chopped leftover chicken thighs, lentil grain blend, roasted broccoli, tomatoes, avocado, feta, pecans, dried cranberries and balsamic.
*roasted the broccoli in the Ninja
Sometimes a simple tuna melt just hits the spot. I whipped up a tuna salad with a can of tuna, mayo, plain greek yogurt, salt, pepper and chopped bread and butter pickles. Served with avocado and colbyjack cheese.
*air-broiled this in Ninja
Romaine, rotisserie chicken, kalamata olives, tomatoes, carrots, artichoke hearts, feta, cucumbers, avocado, balsamic, olive oil, sea salt. Love a crispy, crunchy romaine salad!
Another open faced sourdough sandwich…this one with mayo, avocado, leftover sliced chicken breasts, barbecue sauce and pepper jack. Sea salt kettle chips and cherries on the side.
*air-broiled in Ninja
Lunch meeting at YAFO. Built a bowl with greens, quinoa, tomatoes, cucumbers, feta, kalamata olives, red cabbage slaw, chickpea salad, beets, hummus, tzatziki and lemon tahini sauce.
Leftovers…the bowls are MASSIVE. Added avocado and had cherries and sourdough toast on the side.
*toasted sourdough in Ninja
A pretty bowl with greens, lentil grain blend, beets, tomatoes, avocado and chopped deli turkey.
Farmers market greens, carrots, cucumbers and radishes with chickpeas, feta, turkey, beets, pepitas, dried cranberries, avocado, balsamic, olive oil and sea salt.
One more open faced sandwich with mayo, carrot/radish top pesto, turkey, avocado, farmers market tomatoes, muenster cheese and arugula. Cherries and kettle chips on the side.
*air-broiled in Ninja before adding arugula
Trader Joe’s kitchari packet with buttered toasted naan bread.
*toasted the naan in the Ninja
This was truly a salad extravaganza. Massaged curly kale (lemon juice, olive oil, sea salt), quinoa, roasted golden beets, carrots, cucumbers, radishes, tomatoes, chickpeas, pecans, avocado, dried cranberries, feta, olive oil, balsamic, sea salt. The kale, beets, carrots, cucumbers and radishes were from the farmers market. The tomatoes were from my back patio!
Toasty, melty turkey sandwich with wheat bread, mayo, avocado, banana peppers and pepper jack cheese.
*air-broiled in Ninja
That wraps it up! Of course dinner is next and I’ll also show you how I use the Ninja FoodiOven for those meals too.
QUESTIONS
What kitchen appliance do you use a ton?
Current favorite sandwich combo? Inspire me!
Most-used kitchen appliance? Microwave, because it’s the easiest cooking appliance to use. Actual most-used kitchen appliance? Refrigerator/freezer.
Current favorite sandwich combo? Peanut butter, honey, banana and jelly on whole wheat. I’m eating one for lunch now, and it’s really hitting the spot. It’s also a brilliant post-workout recovery meal. Two layers of no-stir natural creamy peanut butter (one with a natural stabilizer) holding a layer of raw and unfiltered wildflower honey, banana slices on top of the second layer of peanut butter, and natural Concord grape jelly, all brought together between two slices of wide-pan 100% whole wheat bread. Mmm, this sandwich is so good.