Thank you for your kind and thoughtful comments on my last blog post. This is the first opportunity I’ve had to check in since then because of the whirlwind of getting ready to travel to Harrisburg this weekend and all the time I’ve spent teaching. It’s been wonderful and I can’t wait to share the experience with you. I also look forward to responding to all of your comments on the other post. <3
I’m currently doing the thing I do best when solo in hotel rooms…watching House Hunters in bed. 😛 Since I’ll be teaching tomorrow morning and then spending the afternoon/evening traveling home, I thought I’d go ahead in check-in with you guys now. I am so wiped out from teaching today but I feel like I need a wind-down activity before I go to bed.
Here’s the recap of last week’s eats!
Breakfast
Smoothie bowl topped with granola.
Two scrambled eggs, fruit and a vegan morning glory muffin that one of my co-workers made for us. They were so good, I need to ask her for the recipe! I ate this same breakfast on two different mornings.
Smoothie with frozen banana, strawberries, blueberries and peaches, full fat coconut milk, water, cashew butter, goji berries and a date. Even though I swear you can’t taste the spinach in smoothies, sometimes I just have no desire to add it.
Lunch
Our fridge was empty on Monday and by the time I got to Whole Foods to buy groceries for the week, I had to eat lunch before I shopped. I made the most delicious bowl of quinoa topped with collard greens, mushrooms, shredded chicken and plantains. Highly recommend.
Leftover ham, navy bean and cabbage soup. More details on this to come. Maybe the best soup I’ve ever made!
Salad with arugula, sauteed spiced chick peas, strawberries, dried cranberries, sliced almonds and avocado. Dressed with olive oil, lemon juice, sea salt and balsamic.
More leftover soup. I was so busy with work last week that the ease of heating up soup for lunch was such a blessing. And this soup is SO satisfying and hearty!
Dinner
Ready for the details on that soup? I used the bone from my Easter ham to make the most flavorful soup ever! I sauteed carrots, onions, celery and garlic together and then added some Italian seasoning along with the ham bone, two cans of navy beans, a few diced potatoes, chicken stock, water and a little chopped ham. I let all that simmer for a couple of hours and then added some rough chopped green cabbage the last 30 minutes or so of cooking.
I served it for dinner with buttered sourdough and a side salad.
On Tuesday night I tried that faux-tisserie chicken recipe. Verdict? I won’t stray from Ina next time. No bueno, the chicken was not “shreddable” as advertised but rather tough and chewy. Boo. Served alongside roasted potatoes, turnips and brussles sprouts.
On Wednesday night I used the leftover breasts (they were better than the leg/thighs) to make a kale salad with a three-grain blend from Whole Foods. I also added sauteed spiced pumpkin seeds and dressed it with Tessamae’s Zesty Ranch. Sliced avocado on the side.
And on Thursday night I made maple sriracha salmon and served it over coconut lime cilantro rice and made an arugula side salad.
What’s your favorite thing to do when you stay solo in a hotel?
What’s your favorite soup recipe?
Any recipe fails lately?
