Hi and happiest of Fridays!
Time for the weekly eats recap. I’ve been playing around with making some small changes to my diet. Mostly experimenting with less cold and raw food for reasons having to do with ayurveda (just a little trial and error, nothing serious) but boy is it hard to break that smoothie and salad habit (I kind of failed on the salad front this week)!
Pumpkin banana egg white oatmeal. (Recipe, add pumpkin puree.)
Two scrambled eggs with spinach, tomatoes and avocado. Beet, ginger, grapefruit, kale, apple, cucumber juice on the side. Did you almost fall over when you saw this? I know. I ate it at 8 a.m. this morning!
Pumpkin apple muffin from Sunflour.
Open faced sandwich (on National Sandwich Day!) with mayo, mashed avocado, lemon rosemary turkey, tomatoes and cheddar.
Chopped salad. I chopped up romaine, spinach, carrots, avocado, kalamata olives, cucumber and turkey and put it in a salad spinner with feta, pine nuts and dried cranberries. I dressed it with a tahini dressing and gave it a spin. I’ve never tried this before so I didn’t know how it would work out.
Turned out great! I liked the way it mixed up the toppings and spread out the dressing.
I met a friend for lunch at 300 East and ordered this salad featuring kale (the kale in the back was massaged and in the front was like kale chips), roasted golden beets, pistachios, dried cranberries and burrata. While this salad was delicious, the first thing I asked was…where’s the other half?
I’ve been digging this snack all week. Chunky peanut butter, Trader Joe’s Pumpkin Butter and hot tea in my Adagio Tea Pot. I recently brought it out again in preparation for the crazy amount of tea I’ll drink over the next few months. I love watching the loose tea “bloom” as it steeps.
Burger night. Grass-fed beef burger topped with feta Sriracha Aioli and served over avocado in a lettuce wrap. Roasted sweet potatoes, turnips and asparagus on the side.
Slow cooker white chicken chili. I posted the recipe yesterday!
Dinner salad with romaine, spinach, avocado, pecans, feta, rotisserie chicken, carrots, tomatoes and homemade honey mustard with greek yogurt (recipe here).
Seaweed salad.
Sushi. Always a good dinner choice. This is one of my favorite rolls. It’s the “Guru Roll” and has tuna, lump crab and avocado topped with spicy aioli and fried shallots and garlic.
I hope everyone has a wonderful weekend!
What have you been eating for breakfast lately?
