Morning! I was happy to see that my post about living in Charlotte was well received yesterday. I look forward to sharing more about this city with you! I’ll also be posting a lot of scenes from around the city on Instagram so don’t forget to follow me there.
My Wednesday mornings have taken a turn for the awesome since I reworked my schedule. I now get up early Monday, Tuesday, Thursday and Friday and leave Wednesday mornings unscheduled with classes and clients so that I can sleep and get work done on the computer and around the house. I slept until 8 a.m. this morning! (That’s mostly because I didn’t go to bed until after midnight because I got sucked into watching Damages…so obsessed!) This whole schedule rework was really necessary and I’m feeling so much better and well rested.
Lots of recent eats to share with you so I’ll play along with “What I Ate Wednesday” but more like “What I’ve Been Eating” since this is a big round up.
Mostly smoothies for breakfast. This is a) because they’re my go-to breakfast and b) because it’s been 95+ degrees every day for over a week! It’s been 80 degrees by 8 a.m. and 90 by 11. Crazy! I ran out of spinach for this smoothie so I named it “pretty in pink.” The combo of frozen figs, bananas and strawberries with plain greek yogurt, vanilla almond milk and protein powder was amazing…super thick and fluffy. It was more like frozen yogurt than a smoothie.
I baked a loaf of zucchini banana bread yesterday because I had lots of over-ripe bananas on hand a fridge full of farmers market zucchini.
I enjoyed it for breakfast this morning slathered with peanut butter.
Grab and go lunch salad from the yoga studio with spinach, cucumbers, tomatoes, carrots, pumpkin seeds, grilled chicken and a tahini dressing.
Kale salad from Earl’s Grocery with roasted beets, feta, pumpkin seeds, farro, currants and fresno chile vinaigrette.
My own kale salad with massaged tuscan kale, roasted beets, turkey, almonds, feta, dried cranberries, avocado and pears.
I am hot and cold with kale salads but they’ve been tasting good over the last week. Sometimes I feel like they are too much to ask my body to digest but in general I find the tuscan kale is a little gentler and easy to eat than the curly green kale.
Turkey sandwich on my smuggled home sourdough with grapes and sweet potato pop chips.
So many dinners to share…homemade spaghetti sauce over zoodles. I don’t think I’ve ever shared my homemade sauce recipe but I’ve been making it for almost 10 years and love, love it!
Roast chicken over mashed cauliflower with roasted potatoes and broccolini. I am working to perfect this recipe to share with you. It’s the best roast chicken I’ve ever made!
Baked tofu (tutorial in this post) with sauteed spinach and roasted parsnips, turnips and mushrooms with melted cheddar and goat gouda.
Another chicken dinner…”perfect chicken breasts” seasoned with Dizzy Pig Ragin’ River with green peas and a homemade farro risotto with sauteed onions, mushrooms and goat cheese.
Leftover farro and tofu topped with an egg and served with sauteed zucchini and onions and sliced tomatoes. I am firmly in the “add an egg” camp to increase the deliciousness of many dishes!
One last chicken dish…marinated and baked chicken quarters over mashed sweet potatoes with roasted broccoli. I know this is a chicken-heavy post but I had a lot of red meat last week at home and for my birthday and then I’ve been eating so much sushi at the studio that I haven’t been cooking fish at home.
Kale salads? Love or leave them?
What’s your “go-to” dinner protein?
