Hello, hello! I hope that this day has been a great start to a new week for you. I’ve just been hunkering down at home with the dogs. It’s been gray and rainy on and off today and we have a big cold front moving in tonight. The high tomorrow is only 45 degrees! Brrrrrr.
Once I hit publish on this collection of recent eats, I’m going to leash everyone up for an evening holiday lights walk. I’ve been walking the dogs every day for 3-5 miles because I love this time of year in my neighborhood so much.
BREAKFAST
Plain greek yogurt (the brand is Two Good and worth a try if you’re looking for a naturally lower sugar Greek yogurt) with honey, bananas, cherries, blueberries, raspberries, dried cranberries, granola and peanut butter. I used frozen berries and defrosted them in the microwave until they were just a tiny bit warm. A delicious alternative on top of yogurt when berries aren’t in season!
Smoothie bowl with frozen cherries, frozen strawberries, frozen raspberries, frozen bananas, frozen cauliflower rice, plain yogurt, unsweetened vanilla almond milk, a date and peanut butter.
Another yogurt bowl with plain greek yogurt, bananas, defrosted frozen cherries, fresh raspberries, dried cranberries, granola and Wild Friends Almond Cashew Super Butter.
LUNCH
Get ready to see a lot of avocado toast! Also, can we talk about the egg perfection here? Our nanny brought me some fresh eggs from her brother’s chickens. I am on a big hard (or soft) boiled egg kick right now.
This salad was so good! Butter lettuce, hearts of palm, chickpeas, tomatoes, avocado, pistachios, feta and Caesar dressing.
If you can track down a Lucy Rose apple, I highly recommend doing so. I picked a couple up at The Fresh Market not knowing what I’d find when I cut into it. They’re so pretty and taste great. The texture is similar to a honey crisp.
Baby spinach, quinoa, hardboiled egg, avocado and hummus.
Avocado toast + a cup of my favorite carrot butternut ginger soup. It’s so healthy and nutritious. I like to load it up with fresh ginger to make it extra spicy.
DINNER
My favorite spaghetti squash bake but I swapped a jarred pumpkin butternut sauce for the marinara and left out the pepperoni and mushrooms. Roasted Brussels sprouts on the side.
Quinoa with steamed frozen asparagus, an air fried veggie burger, hummus, avocado and shredded cheese.
Homemade spaghetti sauce with lots of cheddar on top. I have always loved shredded cheddar on my spaghetti instead of parmesan. I shared this on Instagram and one person wrote back and said in the UK that you’re “weird” if you DON’T put cheddar on your spaghetti!
More quinoa (guess I’ve been on a quinoa kick lately too instead of my typical rice) topped with shredded cheese, roasted brussels sprouts, roasted butternut squash, hummus and a fried egg.
QUESTIONS
What’s your current favorite way to eat eggs?
Current favorite toast toppings?
Do you like your spaghetti over pasta or something like zoodles or spaghetti squash?
