I hope your Sunday is off to a wonderful start. We awoke to the slightest drop in temperature and humidity which means it was 69 degrees outside and the humidity was less than 50%. After almost a month of waking up to crazy humidity that felt like walking out into a wet blanket, It basically feels like fall in the south. Haha.

It’s amazing though how much lighter, crisper air energizes me. The 10-day forecast calls for highs in the 80s and lows in the 60s which is my idea of perfection! I see lots of walks and runs coming up soon.  🙂

And I’m totally not rushing fall because I am a summer lover through and through but I would LOVE your suggestions for slippers. I wear them year-round and mine are kind of gross and need to head to the trash. I’d like something with a slightly sturdier sole that I can wear if I need to walk out back with the dogs or to get the mail or something. Help me out!

Moving on, here’s what I ate last week!

BREAKFAST

Smoothies, smoothies and more smoothies. I think I’m on a 14+ day streak at this point. This one is my matcha green ginger smoothie.

I froze a ton of cherries from the shipment I received a few weeks ago from the Northwest Cherry Growers so I’ve been making lots of super dark, super delicious cherry smoothies. This one was bananas, cherries, raspberries, blueberries, figs, almond butter, SFH omega-3 oil, collagen powder, dark cocoa powder, frozen spinach and coconut water.

Same things topped with Cascadian Farm cinnamon crunch cereal.

LUNCH

Early in the week I made a kale salad with a super grains blend. I dressed it with olive oil and lemon juice and then added cherry tomatoes, cucumbers and pistachios to it. It held nicely in the fridge for lunches throughout the week. On this day I topped it with avocado, canned wild Alaskan salmon and be Runa garlic cayenne seed salt.

Another day topped with avocado, hummus and seed salt.

Tomato sandwich with mayo, avocado and farmers market tomatoes on sourdough. Watermelon on the side.

On Thursday I baked fresh sourdough. This was one of my favorite batches ever in regards to taste. It was extra tangy and sourdough-y.

Of course I had to incorporate it into lunch. I ate the last of the kale salad with avocado, hummus and buttered fresh bread. And then I ate two more slices of buttered bread. It’s just TOO good the day you make it!

Open faced tomato avocado sandwich with blueberries and watermelon.

Dinner

Last Sunday night was a mish mash of things from the fridge that ended up totally working. I hate wasting food so I heated up some leftovers and cooked a batch of shishito peppers I had from the farmers market. I make this delicious sauce of mayo, greek yogurt, lime zest, lime juice, sriracha and salt and we love it on everything. We dipped the peppers in it and put it on the chicken and rice.

Monday was our night out at Gallery Restaurant. Check out this post if you missed it. After that crazy feast, we kept it super simple on Tuesday with a one-pan roasted dinner. I think this pan had eggplant, turnips, peppers, onions, squash, carrots and chicken sausage.

Wednesday night was a steak dish from Blue Apron that we both agreed was our favorite red meat we’d ever had from BA. It was a ribeye with spicy vegetable hash and marinated cucumbers. We especially loved the creme fraiche sauce with pickled jalepenos. We also found this portion to be extremely generous!

And finally, Thursday night dinner was probably the weirdest Blue Apron meal I’d ever had. It was purple rice bowls with miso spinach, tempura fried peppers and a 6-minute egg. There was also avocado, marinated cucumber, black garlic and furikake going on here too. Y’all know that I’m the queen of putting all sorts of random things together in a bowl and calling it a meal but this one was a little crazy. And holy number of dishes we used in the cooking process. There were a lot of dishes to wash while cooking and after dinner. We both liked this but wouldn’t make it again.

I’m off to prep some food for the week and then I have to lead teacher training for two hours and then teach a class. I think I’m going to make a batch of homemade granola and maybe prep another kale and quinoa salad (I just can’t stop with it right now!).

Hope you guys enjoy your Sunday!

Reminder, give me your best slipper recommendations! 

Have you made any weird recipes lately that didn’t quite work out? 

What’s been heavy on your lunch rotation lately?