So many meals coming for you guys in the next two posts. I edited over 40 photos so I am breaking this into two posts. First up – breakfast and lunch! Lots of summer-inspired plates and combinations.
BREAKFAST
Peanut butter toast on whole wheat sourdough with honey and banana.
Cottage cheese scrambled eggs on whole wheat sourdough with salted butter, cream cheese and sauerkraut.
Overnight oats made with plain greek yogurt, almond milk, honey, bananas, blueberries, dried cranberries, chia seeds, rolled oats, cinnamon, almond butter and fig jam. Here are the ratios if you want to recreate!
- 1/3 cup plain greek yogurt
- 1/3 cup almond milk
- 1/4 cup rolled oats
- 1 tablespoon chia seeds
- dash cinnamon
- squeeze of honey
- handful of blueberries
- dried cranberries
- half a banana, chopped up
Mix and let sit in fridge overnight. Top with nut butter and jam in the morning.
Cottage cheese scrambled eggs cooked in salted Kerrygold butter with sauerkraut and fruit.
Same scrambled eggs but with a bagel and mango.
Yogurt bowl with plain greek yogurt, peaches, bananas, honey, granola and almond butter.
LUNCH
Hot on the heels of breakfast, here’s a brunchy lunch of whole wheat sourdough with salted butter, cream cheese, avocado, cottage cheese scrambled eggs and sauerkraut. I don’t think it translates well to photos but these bread slices are super oversized. I got the loaf from Verdant. Cherries on the side. I’ve been eating so many of them this summer!
Love a simple sandwich. Nature’s Own honey wheat, mayo, avocado, deli chicken (loving this brand – I found it at Whole Foods in deli case), colby-jack cheese and tomatoes.
Open faced sandwich with homemade sourdough, fresh basil, salami, prosciutto, tomatoes and fresh mozzarella. This was an EXCELLENT combo!
I am eating so much tomato toast this summer. Homemade sourdough with mayo, fresh basil and big thick slices of tomato with sea salt. I have had this for lunch more times than I can count.
BLT, chips and watermelon. Classic.
Spicy greens mix tossed in balsamic, olive oil and sea salt and topped with deli chicken, avocado, carrots, queso fresco, cucumbers, pepitas, dried cranberries, avocado and red peppers.
Leftovers from Yafo – rice, roasted cauliflower, hummus, tzatziki, beets, cucumbers, chicken, feta, lemon tahini sauce and more good stuff. Warmed it up, put it over some greens and served with pita chips.
Salad bowl with chopped romaine, deli chicken, fresh mozzarella, beets, dried cranberries, pepitas, avocado cucumbers, balsamic and olive oil. Fresh mozzarella is a great cheese switch up for salads!
Another salad with deli turkey, yellow tomatoes, beets, cucumbers, pepitas, dried cranberries, feta, avocado, balsamic, olive oil and sea salt.
Mixed greens with balsamic, olive oil and sea salt and topped with carrots, apples, cucumbers, pecans, tomatoes, dried cranberries, feta and chickpeas.
Mixed greens tossed with balsamic, olive oil and sea salt and topped with quinoa, deli turkey, cucumbers, carrots, pecans, dried cranberries, feta, avocado, strawberries, chickpeas, tomatoes and avocado
One last tomato toast to finish up this round up. I am going to be very sad to bid farewell to tomatoes in a few weeks. They are by far my favorite produce of the summer. There is no part of me that is ready for pumpkin and fall foods yet, haha.
I grabbed this yellow watermelon on a whim at the farmers market a couple of weeks ago from Andre at Hoffman Heritage. It is the BEST watermelon I’ve had all summer. Crazy sweet, crisp and flavorful.
I’ll be back with an awesome dinner and dessert round up next! 🙂
QUESTIONS
Are you still loving summer foods or ready for the pumpkin deluge?
Have you tried a yellow watermelon or other varieties?
What’s your favorite summer fruit? I have really been loving cherries this summer. I am hoping to get some figs in during their short season. My neighbor has a tree that’s full of them so I’m going to ask if I can pick this weekend! 🙂
Are you more of a sandwich or salad kind of lunch person?
