Hi and happy Saturday! I hope you guys are having a great weekend. I am just here to show you what I’ve been eating lately but I’ll be back Monday with a deeper dive into our weekend.
I think I’ve upped my game a bit in this recent eats recap. There are a couple of really good lunch bowl combos and more homemade dinners than usual. I hope it gives you some meal inspiration for the week ahead!
Toasted Dave’s Killer thin sliced bread with butter and a spread of cream cheese + two hardboiled eggs and a mango. Black coffee with Bulletproof unflavored collagen is a must every single morning.
Sticking with the egg + toast theme…toasted homemade sourdough with butter and fig jam with two scrambled eggs and cherry tomatoes.
Yogurt bowl with plain greek yogurt, a spoonful of ginger blueberry preserves, fresh peaches and figs, dried cranberries, almond butter and Purely Elizabeth original granola.
I can be hit or miss with açaí bowls but this was a solid one! Wasn’t overly sweetened or overly dressed with drizzles of things. Just really yummy açaí + homemade granola and lots of fresh fruit.
The most pressing news of this recent eats recap is my farewell to tomato sandwiches. While tomatoes will technically produce until the first frost, we are past peak and the tomatoes I’ve eaten the last couple of weeks are going to be my last. I am so sad to say goodbye to flavorful tomatoes for another 10 months but it truly does make the season so special to only get them a couple of months out of the year.
This was a fun and different salad combo. I opened up a can of greek chickpeas with cumin and parsley that I had in the pantry from Trader Joe’s and they were incredibly flavorful – a great addition to my salad and change from regular canned chickpeas. Highly recommend!
Salad details: either arugula or mixed lettuces (I can’t remember) tossed in lemon juice, olive oil, a bit of honey and sea salt. Topped with the chickpeas, celery, cherry tomatoes, dried cranberries, carrots, feta, pepitas and avocado. FYI: the chickpeas are super olive oily so they almost act as a dressing when mixed with the rest of the salad.
Warm lunch bowls are rare for me in warm-weather months but I’d eaten this combo for dinner the night before and it was SO good that I couldn’t get it out of my mind. I reheated all of the leftovers for lunch.
Bowl details: steamed basmati rice cooked in chicken bone broth, shredded mozzarella and provolone melted over the rice, a cut up Mighty Spark spinach feta chicken patty (25 grams of protein in one patty!), Tattooed Chef frozen organic greens, Wild Brine red kraut and hummus. SO GOOD! 10/10 recommend recreating.
Chopped romaine, avocado, Applegate oven roasted turkey from the Whole Foods deli, sun gold cherry tomatoes (the sweetest), shredded cheddar, chopped cucumber, chopped carrots, chopped hardboiled egg, avocado and homemade green goddess dressing made from the Trader Joe’s green goddess seasoning blend. I just mixed sour cream, mayo, oat milk, dijon mustard and the seasoning blend per the directions on the jar.
Another great salad mix with mixed greens, red peppers, chopped broccoli, carrots, shredded Mexican blend cheese, cherry tomatoes, avocado, sliced ham and ranch.
Lastly, a salad out from Reid’s with spinach, arugula, cucumbers, beets, tomatoes, salmon, goat cheese, pine nuts, dried cranberries and balsamic dressing. Can we take a moment to remember how often I used to eat Reid’s salads many years ago when I worked across the street? I was on a first-name basis with everyone in there.
The most exciting dinner update of this recap is that I made my homemade pad Thai for the first time in years! This is one of the top three (if not number one) recipes on my site and it’s been forever since I cooked it. It’s a solidly easy and delicious homemade pad Thai recipe. If you’ve never made it…highly recommend!
I’ve actually been doing more cooking (rather than assembling) than usual and here is a homemade baked eggplant parmesan that I made one night with farmers market eggplant, fresh mozzarella and homemade tomato sauce.
Marinated teriyaki salmon, corn on the cob, a baked sweet potato with butter and brown sugar, sliced cherry tomatoes and the most heavenly yeast roll.
Another recipe from the archives! My favorite pizza-inspired spaghetti squash casserole. Ate this three nights in a row because the leftovers are SO good!
I spotted a packaged paleo roasted garlic chicken sous vide chicken at Whole Foods from Kevin’s Natural Foods and decided to give it a go for an easy dinner. It’s fully cooked so you just reheat and add the sauce to eat. I searched it over orzo with a frozen European green Splendas, homemade tomato sauce and shredded mozzarella.
Verdict: I really liked the Kevin’s sous vide chicken and have already bought it again in another flavor!
Sriracha lime salmon over brown rice with avocado and fresh corn. I need to pup this salmon recipe on my blog ASAP because it’s so simple but full of flavor. I want to share it as a sriracha lime salmon bowl too because the second night I ate this, I added a sriracha aioli into the mix and it was next level.
And sometimes I just love to pull a flatbread or frozen pizza out of the freezer. This was a burrata, arugula and prosciutto flatbread that I had bought a Trader Joe’s a few months ago. I finished it off with a drizzle of an aged balsamic. I would definitely buy this one again.
The only ETC I have to share in a photo is this blueberry crumb pie with ice cream. But I’ve also been eating a lot of ice cream! I am still going strong with the Jeni’s love and recently tried the sweet cream biscuits and peach jam. It was good but I’m still placing bramble berry crisp and gooey butter cake ahead of it.
Signing off to enjoy my Saturday! See y’all in a couple of days!
What’s on your dinner menu next week?
What’s your favorite frozen pizza or flatbread to keep on hand?
Have you tried any shortcut/convenience foods lately (like the Kevin’s sous vide chicken) that have been a hit?