I’m spending my Saturday night on my laptop in a comfy hotel room bed in Tennessee after a long day of teacher training. Finn is sleeping, I’m watching Dateline and I just forced my hand out of a bag of Boom-Chicka Pop. It’s pretty much perfect!
I have put together a collection of last week’s eats to share with you!
All week long I could not stop with this breakfast. Plain 5% Fage Greek yogurt with pumpkin puree and Trader Joe’s Pumpkin Butter swirled in. Topped with diced banana, cherries, homemade granola and peanut butter.
I have been craving bread-based lunches so lots of sandwich combos here.
Open faced sourdough, mayo, avocado, turkey, apples and muenster.
Egg and cheese on Dave’s Killer Bread Good Seed with mayo and avocado. YUM.
Avocado toast with salted butter and BeRUNA Truffle Seed Salt.
I also can’t stop with turkey sandwiches with bread and butter pickles. I am weirdly obsessed. Turkey, avocado, muenster cheese, bread and butter pickles and mayo on Dave’s Killer Bread Good Seed.
Dinners weren’t super creative this week but they were really good! I had more repeat dinners/ingredients than usual but it worked and it was easy so win!
Salad with arugula tossed in olive oil, balsamic and honey, pistachios, dried cherries, radishes, avocado and goat cheese. Broiled salmon on top.
Salmon over pasta that was cooked with artichoke hearts and tomato basil sauce. Arugula tossed in lemon juice, honey, olive oil and sea salt on the side.
This sheet of roasted veggies fed me for THREE nights! It was potatoes, parsnips, mushrooms, carrots, onions and brussels sprouts.
I topped it with a fried egg, goat cheese and sriracha all three nights that I ate it.
It was 100% delicious all three times!
And finally, I baked this salmon in parchment meal one night when Dorie came over for dinner. It was a freezer meal from a friend and so good! The parchment packets had potatoes, carrots, green beans, salmon, pesto, olives and lemon. She froze all of this together in the parchment and it cooked up beautifully! On the side was arugula tossed in olive oil, balsamic, honey and sea salt with goat cheese and pumpkin spiced pecans.
Oh gosh. Y’all, I made that hybrid pumpkin and carrot cake thing happen and it was so, so good. I ate over half a cake on my own last week. Ahhh. I will share the recipe with you next week! 🙂
And that’s it. Off to read and make it an early night since we start at 7:30 Sunday morning.
What are your favorite veggies to roast? I’m always looking for ideas!
What’s your favorite thing to put an egg on top of?