I have not been feeling super inspired when it comes to cooking lately. I think I’m just tired of cold weather foods (as I type this I have dinner in the crock pot) and I’m ready for seasonal ingredients and lighter fare. I can’t wait to fire up the grill for summer veggies and burgers.
It’s funny to me how when each season starts we’re all pumpkin, winter squash, apples, tomatoes, berries, etc. EVERYTHING but by the time the season is ending we’ve had our fun with it and are eagerly talking about the next. I think I’d have to say that summer is my favorite season for food with fall a close second. Winter just makes me want to hibernate and I’m like, “no more comfort food, soup and stews please.” (I ate chicken tortilla soup out of the freezer today for lunch.)
Here’s a look at what I’ve been eating lately.
Breakfast
Banana egg white oatmeal (recipe) topped with peanut butter and dandelion tea. I’ve mentioned this before but I’ve weaned myself off of coffee early in the morning. I drink hot lemon water and tea first thing and then coffee mid- to late morning. It feels great!
PB & J smoothie with blueberries, spinach, almond milk, bananas and lots of peanut butter. (At least my daffodils are blooming! That’s springy!)
Pear and cranberry oatmeal. I’ve been all about the oats since it’s been so rainy and cold.
Lunch
Sunday brunch with the girls at Nolen Kitchen. I’m obsessed with their breakfast pita. Scrambled eggs, oven roasted tomatoes, spinach, feta and cucumber yogurt wrapped in a warm and soft pita. I got grit and greens on the side and was VERY excited when the grits came with a heavy cheese topping.
I’ve made this tofu wrap twice this week. Trader Joe’s Wheat Flax tortilla with dijon mustard, a little honey, tofu, kale or spinach and colby jack cheese. I press it in a skillet to heat it up. I almost always prefer sandwiches and wraps warm. Leftover brussels sprouts on the side.
Dinner
This was an interesting creation. It was maple soy ginger baked salmon topped with a Sriracha sauce. I served it over spaghetti squash with sauteed eggplant, peppers and mushrooms.
Salad with leftover salmon. I loved this combination of kale, spinach, toasted pecans, butternut squash, honey goat cheese and dried cranberries. I also ate some leftover pizza on the side!
For Fun!
Chocolate Covered Raisin Oatmeal Cookies! I have a huge jug of chocolate covered raisins and had the epiphany to use them in a cookie. I love oatmeal raisin cookies so I thought the chocolate would take it up a notch. This recipe was okay but I can do better. I’ll share the recipe once I test another!
And then there’s this.
Sullie has been in maximum cuteness mode lately. Love her!
What’s your favorite season for eating? Sandwiches hot or cold?
