Hello, hello! I’m back with another roundup of recent eats. Lots of good stuff to see here including shrimp and grits, chicken pot pie, burgers and more! Hope you enjoy and find a little inspiration for some of your upcoming meals.
BREAKFAST
Cottage cheese scrambled eggs, a slice of raisin toast with peanut butter, honey and bananas and sliced strawberries.
Plain 4% greek yogurt with honey, bananas, blueberries, strawberries, Trader Joe’s Peanut Butter Protein granola, peanut butter and dried cranberries.
Sourdough toast with Wild Friends Nut and Seed Butter, honey and bananas along with cottage cheese scrambled eggs.
Banana oatmeal with egg whites and cottage cheese. Recipe info here!
LUNCH
This is a go-to lunch right now. Loving a “snack plate” style lunch right now. This one is apple slices, havarti cheese, crackers, half of a smashed avocado and deli turkey.
My other go-to lunch is soup and toast. Usually it’s avocado toast but on this day I just wanted lots of salted butter on sourdough. This soup is one of my favorite from a box. It’s the cashew carrot ginger soup from Pacific Foods.
Here’s something a little different. I made a quick and easy egg salad sandwich one day by mashing together half of an avocado with a chopped hardboiled egg and some mayo. Chips and pickles on the side.
It’s rare that I eat a salad for lunch these days but this was appetizing after a late morning run and shower. Spinach and arugula with a can of Blue Harbor Wild Pink Salmon, goat cheese, half an avocado, pistachios and dried cranberries. I used a white balsamic dressing from Whole Foods.
DINNER
From-scratch chicken pot pie with a side salad.
Shrimp and grits homemade by my dad! Yum, yum.
Leftover lasagna and a side salad.
Air fryer salmon over Trader Joe’s frozen multigrain blend with vegetables and served with hummus and avocado.
A big pan of roasted whatever I could find around the kitchen. Italian chicken sausage, broccoli, onions, carrots, butternut squash and mushrooms.
Final product after spending about 30-35 minutes in a 375 degree oven. Goat cheese and a little bit of hummus on top.
Finally, a burger and a glass of wine! 🙂
QUESTIONS
Do you like shrimp and grits?
Favorite burger toppings?
What have you been eating for lunch lately?
