Hi from Sunset Beach, North Carolina.
I arrived yesterday and crashed my girlfriend’s annual family beach trip. Some of you might remember my trip here last summer. (This post and this post.) It was five of the happiest days ever so I made it a priority to break away again this year to come down for a few days. The bonus was that my dad’s side of the family was at a beach just 30 minutes away at the same time so I got to visit with 20+ family members I haven’t seen in 10 years today!
I’ll write a full recap after the trip but for now here is a look at what I’ve been cooking and eating lately.
Sunday brunch last week was blueberry greek yogurt pancakes and scrambled eggs. I haven’t made pancakes in…forever…and they seriously hit the spot. These weren’t “healthified” at all…just straight up delicious pancakes full of farmers market fresh organic blueberries.
Green juice and french press.
I think juicing ingredients are so pretty all cut up and ready to go. This green juice had peaches, apple, limes, ginger, cucumber, spinach and kohlrabi greens.
Tons of tomato sandwiches and peaches every day. I can’t get over how good the South Carolina peaches are this year!
Yin Yang Salad from the cafe at Y2 Yoga. I am obsessed with this salad. It features organic mixed greens, carrots, cabbage, pickled onions, green beans and a creamy cashew lime dressing. It’s served with this amazing housemade hot sauce and the idea is that you find your “yin and yang” by creating your desired level of spice between the creamy and cool dressing and hot sauce. It’s so good! I topped it with a sweet potato chickpea cake.
Applegate Organic maple turkey with basil mayo, avocado, heirloom tomatoes and cheddar cheese.
Barbecue chicken flatbread and salad. This dinner was so amazing!
Coho salmon was on sale at Whole Foods for $9.99/lb so I stocked up this week. I wanted to try a new preparation so I used this recipe from Bobby Flay. It was awesome. Roasted potatoes and carrots on the side along with some beans from my favorite farmer.
This was one of those “everything on my plate is from the farmers market” dinners. I roasted bone in, skin on chicken breasts and then de-boned them for serving and then served them with sliced heirloom tomatoes and roasted okra with feta and a sriracha aioli. Recipe posted here.
Leftover salmon on a bed of sauteed farmers market veggies tossed in a sesame ginger dressing. Veggies included eggplant, pattypan squash, zucchini and kohlrabi. I just bought kohlrabi at the market for the first time last weekend and I love it! It kind of tastes like a cross between a turnip and cabbage and you can eat it raw or cooked. I’ve been using it raw in salads and cooked in veggie mixtures. I also used the greens in my juice on Sunday.
You’ve seen one picture of this dinner but I have to show you another. I made Salsa Chicken in the crockpot. It’s seriously the EASIEST RECIPE and you must try it! Recipe in this post. You just cook chicken breasts with salsa in a crockpot and then shred before serving. I had it over zucchini noodles with avocado, shredded pepper jack and plain greek yogurt.
What have you been eating lately?
Have you ever tried kohlrabi?
