Hello, hello. I got Finn off to preschool this morning and then met my wonderful photographer to shoot a few upcoming partnerships. I popped into ALDI on the way home to grab a few things (mainly more mangos and avocados!). I’m now I’m parked in front of my computer with a homemade oat milk latte. Once I wrap up this post, I’m going to take the dogs for a walk and then head to Charlotte Yoga. I’m teaching two classes this evening! I’m hoping to either take the class in between the two that I’m teaching or get to the gym for a quick strength workout if I need a break from the heat. We shall see!
What I have for you today is a recent eats post. I would say the lunches are where this post really excels. There are some really good combos for you. Also, I think I need a hummus intervention. I rarely eat it as a dip with chips or veggies, but I find myself putting a dollop of it on everything.
BREAKFAST
Finn wanted “breakfast dinner” last night and requested oatmeal, peanut butter toast and bacon. I whipped up a pot of my tried and true banana oatmeal to which I added a scoop of pumpkin puree and some hemp hearts. Finn ate all of his oatmeal last night and I saved the rest of the pot for my breakfast this morning. I added raisins, a spoonful of cottage cheese and peanut butter.
Toast with butter, cream cheese, scrambled eggs and red beet and cabbage sauerkraut. A sumo mandarin on the side.
I’ve been doing a lot of fruit + bagels the last couple of weeks. Sometimes I add scrambled eggs too. Depends on how hungry I am. Finn and I are both hooked on the Dave’s Killer Bagels.
LUNCH
Arugula tossed in olive oil, sea salt and lemon juice and topped with couscous, feta, cottage cheese, hummus, cherry tomatoes, avocado and a fried egg.
Chopped spinach topped with avocado, cherry tomatoes, hearts of palm, dried cranberries, feta, pistachios and caned salmon. Dressed with olive oil, sea salt and balsamic.
Couscous, roasted sweet potatoes, roasted mushrooms, roasted cauliflower, air-fried tofu, avocado, hummus and tzatziki.
Lots of quiche! I made a broccoli, sun-dried tomato and cheddar quiche last week to enjoy for my lunches and it was so delicious! I posted the recipe on Instagram. It’s a spin-off of my broccoli cheddar cottage cheese quiche but I think it’s even better!
Here’s a photo of the whole baked quiche.
Arugula tossed in olive oil, lemon juice and sea salt and topped with couscous, lemon hummus, cherry tomatoes, feta, avocado and leftover diced chicken from a dinner I cooked over the weekend.
Grilled cheese and tomato soup! It got a little chilly last Saturday so I popped into Reid’s to grab some soup on the way home from the gym. I made a grilled cheese on homemade sourdough to go with it. The soup was a tomato basil bisque and I really liked it. It had potatoes and cream in it and it really helped to tone down the acidity of the soup. (Sometimes tomato soup can be a little hard for me.) I took a photo of the ingredients on the label so I can try to recreate it at home.
DINNER
I made a pot of red lentil, sweet potato and kale soup recently and I ate it for lunch and dinner. It was sooooo good. Again, I quickly typed up the recipe and shared it on Instagram. Definitely recommend making this one! Especially tasty with fresh, crusty bread.
Virginia brought dinner over from Burton’s last Friday night. We both had the salmon which was bronzed salmon over herbed jasmine rice with fennel slaw, romesco sauce and steamed broccoli.
The following evening I cooked myself a feast! I pounded out some chicken breasts and dredged them in flour and then sautéed them. I made a lemon garlic butter sauce to top them. I served the chicken over orzo with roasted brussel sprouts, hummus, tzatziki, feta and cherry tomatoes. I have to say that they brussel sprouts weren’t the BEST compliment for the flavors I had going on but it’s what I had in the fridge so I rolled with it.
Another chicken dinner. I picked up some pre-marinated chicken breasts at Reid’s and sautéed them. I served it over rice with shredded sautéed green cabbage (sooooo good, I love cabbage), avocado and a scoop of hummus.
Lastly, a big bowl of quinoa (I think, maybe it was rice?), roasted sweet potatoes, roasted brussel sprouts, avocado, cottage cheese and white cheddar cheese with a fried egg on top of it.
ETC
If you love peanut butter and haven’t tried this Ben & Jerry’s Flavor, this is your sign to add it to your cart next time you’re at the store. This is an old photo but I just finished off a pint of this ice cream last night. It’s good stuff.
Time to dog walk! 🙂
QUESTIONS
Current favorite ice cream brand/flavor? (Inspire me to try something new)
What vegetable are you enjoying a lot right now?
Anyone else have a hummus (or other condiment) obsession?
