Happy Friday. I hope you guys have had a nice week. My mom has been in Charlotte visiting this week and it’s been great to have her here. I made a last-minute decision on Wednesday night at 11 p.m. to fly back to Florida with her today so that I can spend the weekend with my grandmother! 🙂
Before we head off to the airport, here’s a quick look at what I’ve been eating over the last week or so. It’s totally all over the map so you’re going to see everything from kale salad and smoothies to burgers and food truck fare to sweet stuff.
BREAKFAST
Massaged kale, grapes, avocado toast and scrambled eggs.
Smoothie bowl with baby spinach, collagen powder, a few tablespoons of rolled oats, a tablespoon of chia seeds, one date, frozen blueberries, strawberries, figs, raspberries, and bananas, frozen cauliflower rice, peanut butter and almond milk.
LUNCH
Kale, avocado, apples, grapes, toasted pecans, dried mixed berries, chickpeas, avocado and tahini turmeric dressing.
Kale and quinoa salad (this recipe but with pistachios instead of pumpkin seeds and no roasted chickpeas) and avocado toast on sourdough that I had just baked that morning!
Salad with spinach, avocado, dried cranberries, grapes and avocado. I also sauteed chickpeas and butternut squash in a cast iron pan with some seasonings and added them warm on top. This homemade balsamic dressing.
Quiche and side salad from Cafe Monte. Lunch date with my mom.
Kale and quinoa salad with avocado and leftover salmon.
Kale, grapes, apples, toasted pecans, dried mixed berries, avocado, leftover couscous and tahini turmeric dressing.
DINNER
Tofu and veggie coconut green curry over rice.
Lemon parmesan baked salmon. This was two pounds of fresh, never frozen wild Alaskan Coho salmon that I picked up from Whole Foods (at $8.99/lb!!!!) and it was so delicious. I swear the fresh, never frozen makes the biggest difference in the texture of the fish.
I served it with roasted broccoli and roasted yukon golds.
This is where the wheels start to fall off a bit! 😉 Tanner and my mom came to meet me at Namastay Kitchen after I taught on Wednesday night. I just had to have our turkey burger. Nothing else would do. We serve it with local pecan wood bacon and it’s so crazy good and flavorful.
And then the next night my mom and I went to the Chinese Lantern Festival and Daniel Stowe Botanical Gardens (more pics to come from that!) and we ate dinner from the most delicious food truck. It was the Hiya Food Truck which serves up Korean-style food. I had the Katsu Rice Bowl combo that came topped with three veggie dumplings.
Below the dumplings was panko crusted fried chicken, Korean barbecue sauce, rice noodles and rice. There was also some lettuce dressed with a sesame vinaigrette. I wish you could stick a fork in this bowl and taste it because…OMG YUM! It was amazing. I will definitely be seeking out the Hiya truck in the future!
ETC.
Maple apple spice cake with cherry amaretto Coconut Bliss ice cream. I ate a lot of apple cake this week after making a big one on Sunday afternoon!
Lemon raspberry tart from Amelie’s. When my mom is in town we always have to make a stop by Amelie’s. This is one of my all-time favorite things that they serve! I love the tanginess of the lemon with the sweet pastry crust and topping.
What have your recent eats looked like?
Do you enjoy trying food trucks?
