Hey there. It’s a gorgeous, warm Sunday in Charlotte. I just finished teaching a virtual yoga class for Studio B Power Yoga and had over 75 yogis join me for class this morning. It made my whole weekend. I love that community so much and it was great to get to flow with them! 🙂

I’ve got quite the round up of recent eats for you today! The highlight of which is one of my best dessert creations yet…Reese’s Egg S’mores!

DESSERT

I shared this photo to my Instagram stories last week and had so many people reply back and tell me it was genius. Haha. But seriously, this is a great dessert combination and you should try it! I melted Reese’s egg on the graham cracker in the microwave for about 30 seconds and then added the marshmallows and microwaved for another 10-15 seconds. YUM! I may or may not have enjoyed this dessert three times last week.

Why are Reese’s eggs so good? I think they are the best of the seasonal Reese’s shapes. Here’s one crushed on top of some Talenti ice cream with chocolate syrup.

And since we are starting this edition of recent eats with dessert, here is a slice of Villani’s carrot cake. I got it before everything went on lockdown and before Villani’s closed for a few weeks.

I know I’ve shared this before but my grandmother used to have a framed cross-stitch in her kitchen that said, “Life is uncertain, eat dessert first.” In these uncertain times, I hope you are also enjoying dessert when you want it!

DINNER

I made chicken parmesan one night and it fed me for three delicious and comforting dinners. Here is my chicken parmesan recipe. For this dinner I served it over spaghetti noodles with some sautéed spinach and shredded asiago cheese.

Take two: chicken parmesan with roasted brussels sprouts and a multigrain and veggie mix from Trader Joe’s that came frozen. The brussels sprouts were tossed in a mixture of lemon juice, dijon mustard, olive oil and a bit of honey after they came out of the oven. I cooked the Trader Joe’s mix in a skillet with some olive oil.

Finally, chicken parmesan with cauliflower and cheese ravioli and roasted brussels sprouts.

I guess I’ve been on quite the “Italian-ish” kick lately because I also made a big pan of pizza spaghetti squash casserole that fed me for three dinners! This whole pan was three servings for me…minus two small portions for Finn (he loves this dinner too!)…I can eat so much of this…it’s so good. Here is the recipe.

I like to serve it alongside a salad, roasted veggie or slice of buttered sourdough. Here’s my method for roasted broccoli crowns and stems.

I’ve only done delivery once since this all started. I am trying to cook at home as much as possible to save money (I don’t eat out that much anyway so not a big change for me). Sometimes you just need some sushi in your life and it’s something that I can’t make at home so I don’t mind ordering in. Uber Eats has been doing free delivery in our area. This was from Sushi 101.

Last dinner…roasted salmon and cauliflower. I served this over parmesan couscous. Related: I use my Ninja Foodi Oven every single day. It’s now my most valued kitchen appliance. I’ll write a post solely dedicated to my love for it soon. Note, I added the salmon in the last 10 minutes of cooking because it needed less time than the cauliflower.

LUNCH

I took the leftover couscous from my salmon dinner and tossed it with some lacinto kale that I massaged with olive oil, lemon juice and sea salt. It served as the base for three salad bows. This one was topped with dried cranberries, pistachios and avocado and drizzled with a simple dressing of honey, dijon mustard, olive oil and lemon juice. I put it all in a jar and shook it up!

Bowl number two was fun! Same base with roasted sweet potatoes, dried fuji apples, avocado, dried cranberries, pistachios and hemp hearts. Same dressing on top.

Finally, a savory variation with avocado, pistachios, hardboiled egg, hummus and a drizzle of ranch.

More avocado and hardboiled eggs with a side of Zoey’s cute nose.

BREAKFAST

I’ve been doing lots of smoothies and smoothie bowls. This one is frozen bananas, blueberries, raspberries and strawberries, frozen spinach and cauliflower rice, plain full-fat greek yogurt, oat milk, peanut butter and a date.

Cottage cheese scrambled eggs, banana bread (should be called banana cake…this recipe is insane!) and sumo citrus.

Whew! That was quite the collection of eats. I think this might be one of my favorite recent eats posts that I’ve done in a very long time. I hope it inspires you to add chicken parm or pizza spaghetti casserole to your dinner menu and to treat yourself to a Reese’s egg s’more!

QUESTIONS

What’s on your dinner menu for the week ahead? 

What have you been eating for lunch lately? I am transitioning out of my winter toast and soup kick and need a new go-to.

Do you like s’mores? Favorite s’more combo?