This is my first recent eats post for the whole month of May! While I have been sprinkling some meal photos into other posts, I haven’t shared a dedicated round up of what I’ve been eating. But seriously, where did May go? Where is 2021 going? This has felt like a lightening fast year so far. I know it’s so cliche to say this but seriously.
Soooo many good eats to share with you today from both my time in Florida and the first part of May. Let’s get right to it!
BREAKFAST
Scrambled eggs, champagne mango, blueberries and raspberries.
Siggi’s 4% vanilla yogurt, Purely Elizabeth Original Granola, blueberries, North Carolina (!!!!) strawberries, dried cranberries, peanut butter and hemp hearts. The PB is buried under the fruit.
This was one of the best smoothie bowls that I have made in a very long time. It’s going to be on repeat all summer long. Here are the details!
- Frozen strawberries
- Frozen mango
- Frozen spinach
- Frozen banana
- Frozen raspberries
- Maple Hill Creamery Kefir
- A medjool date
- Wild Friends Almond Cashew Super Butter
- Oatly oat milk
- Purely Elizabeth Original Granola
- Hemp hearts
And sometimes breakfast is as simple as a Dave’s Killer Bread cinnamon raisin bagel with butter and cream cheese!
And here’s an on-the-go post-run breakfast of a peanut butter Perfect Bar and a Starbucks soy latte…forever and always my favorite Starbucks order.
LUNCH
Avocado toast on homemade sourdough with Wild Brine green kraut.
A very green salad bowl of Organic Girl Protein Greens tossed with olive oil, balsamic and sea salt and topped with avocado, edamame, dried cranberries, feta, sunflower seeds and a packet of Blue Harbor lemon dill tuna.
Airplane packed lunch of turkey, ham, tomatoes, avocado and mayo on honey wheat.
Salad with chopped spinach, cherry tomatoes, leftover grilled teriyaki salmon, avocado, pepitas, dried cranberries and a crumbled Wensleydale cranberry cheese from Whole Foods. The cheese totally made this salad and inspired me to switch up my cheese choices more frequently. Dressing was this homemade honey dijon balsamic.
Love this for a light lunch/snack. Turkey slices rolled with provolone and avocado. A champagne mango with blueberries and raspberries on the side. I ate approximately one million Sun Chips while making this lunch. The chips never make it onto my plate!
Super delish salad combo of chopped romaine, mixed greens, quinoa, hardboiled egg, deli turkey, cherry tomatoes, hearts of palm, avocado, sunflower seeds and ranch dressing. This was a very substantial salad that kept me full and satiated all afternoon.
Avocado toast on sourdough with cherry tomatoes, Trader Joe’s chili lime seasoning, sea salt and hemp hearts. A champagne mango and strawberries on the side. Once again, I ate all of my Cape Cod kettle chips while prepping lunch and they didn’t make it on my plate.
DINNER
Southwestern shrimp taco salad made by my dad (and plated by me). Here’s the recipe to our original favorite recipe for this and here’s a link to how we did it this go round. Both are excellent. This is a wonderful spring/summer dinner salad.
For this dinner my dad said he wanted to make me something that I wouldn’t cook for myself at home so I got treated to a barbecued ribs and baked beans feast. My dad cut these ribs himself from a pork shoulder (essentially country style ribs) and cooked them in the Instant Pot. He told me they took one hour to cook and were fall off the bone delicious. He finished them with some barbecue sauce under the broiler. Also, my dad’s baked beans…so good. Can’t remember the last time I had baked beans but I’ll be making them again soon!
On our last night in Florida, my dad didn’t cook because we had a sunset photo shoot. I made a salad after I got Finn down with spinach, leftover shrimp from the shrimp salad, leftover corn, tomatoes, avocado, croutons and ranch dressing.
I pulled spaghetti sauce out of the freezer when we got home from Florida on Monday night and it made for an easy, tasty and comforting dinner for Finn and me. Here’s my favorite spaghetti sauce recipe.
Here are a few more miscellaneous dinners from the last couple of weeks…
Red coconut curry with tofu and veggies over steamed basmati rice. I shared the details on how I made this very easy curry on Instagram. And you can check out my original and slightly more involved red coconut curry recipe here on my blog. I LOVE this recipe/meal!
Grilled teriyaki salmon with steamed jasmine rice and corn on the cob. Spinach salad on the side.
Air fried salmon seasoned with Dizzy Pig Bombay Curry-ish served over Organic Girl Protein Greens with cherry tomatoes, carrots, toasted sliced almonds, avocado and ranch.
ETC
Here’s a photo of my grocery cart this week at Whole Foods. Give me all the kombucha and bubbly water. I crave it when it gets warmer out!
In case you can’t tell from this post, I am on a Champagne mango kick. My dad had a whole case of them in Florida and I ate one every day that I was there and then bought some at Whole Foods as soon as I got home. YUM!
My dad’s carrot cake. Sill grieving the slice I left on the parking shuttle bus at the airport.
Alright y’all! That wraps it up! I am going to wind down my work day and get ready for a girl’s dinner with Dorie and Bevin.
QUESTIONS
What fruit are you loving most right now?
Do you have an Instant Pot? Do you use it? I have held out on getting one.
What is your favorite kind of bar? Perfect Bars are definitely at the top of my list right now!
