Hi there! I hope you’ve made it to the middle of the week feeling good. I’m feeling SORE! I taught this crazy awesome tabta workout three times in two days in various classes and it’s left me feeling it in all the best ways. Don’t worry, I’ll be sharing it on my blog tomorrow so that you can experience it too. 🙂
I have lots of good eats to share today but first I thought I’d show you what food photography usually looks like around here.
Zoey is a very enthusiastic helper. Luckily, she totally gets that it’s mom’s food and not hers. I mean, I wouldn’t walk out of the room or turn my back on her but she keeps her distance while I’m shooting.
Let’s jump in.
Welcome back sweet potato breakfast bowls! I am a little burned out on smoothies at the moment and also wanting to start my day with a dad less sugar so I’m trying to do eggs + something else for a bit.
Sourdough toast with avocado on one side, butter on the other, a perfect egg, bacon and peaches.
Two eggs, a zucchini carrot muffin and a peach.
Another sweet potato breakfast bowl topped with cashew butter. Two eggs scrambled in salted Kerrygold butter on the side.
This is the best breakfast for the transition into cooler morning temps that are just around the corner! It feels so fall-ish.
Super greens mix, pickled beets (these are from TJs and SO good!), avocado, pistachios, artichoke hearts, canned wild Alaskan salmon, olive oil and balsamic.
The other half of the canned salmon was used in a “clean out the fridge” bowl that turned out surprisingly delicious. Quinoa, sundries tomatoes, chopped olives, chopped cucumber, fresh mint, fresh basil, pistachios, goat cheese, half a can of salmon and Tessemae’s green goddess dressing. Loved this.
Massaged kale with artichoke hearts, turkey breast, pistachios, pickled beets, olives, a quinoa blend and Tessemae’s green goddess dressing.
Leftover PaelOMG pizza spaghetti pie casserole, kale salad and a piece of freshly baked sourdough with salted butter. I had just baked the bread a few hours before. This was a great lunch for a marathon teaching evening.
Finally, chopped spinach with avocado, turkey, pickled beets, pistachios, be Runa curry seed salt and Tessemae’s green goddess dressing. Grapes on the side.
Kimchi fried rice bowl with Mmm sauce, avocado and a fried egg. I will post this recipe soon!
Spinach and artichoke stuffed portobellos with sautéed chicken sausage and roasted cauliflower. Check out Instagram for mushroom details!
On Sunday during my food prep for the week, I made the PaleOMG pizza spaghetti pie. This is the best healthy dinner casserole! I follow her recipe but use marinara or tomato basil sauce instead of pizza sauce (and more of it!). I also always add sliced mushrooms and red pepper flakes. Tanner told me I could make it every week and he wouldn’t get tired of it. Haha.
This, two nights in a row!
And finally, I had some brie in my fridge leftover from the TT graduation party. The only thing on my mind was brie chicken! It’s one of my favorite easy chicken recipes. I used fig preserves in place of the apricot. The almonds on top are a must. I served it with sautéed squash and zucchini.
I’ve had quite the sweet tooth lately so I baked homemade chocolate chip cookies last week for Dorie’s family since her oldest was going off to college. I’ve also had vegan carrot cake and chocolate cake in the last few days. 🙂
I need to crank out some work for the studio (we have so much good stuff in the works right now!) and then I’m heading back to the studio to get a massage at 5 and teach at 6. I have been trying to get a massage every 10-14 days since I’ve been teaching so much strength lately and I’m getting ready to ramp up my running mileage.
Can you trust your dog around food?
What’s the last thing you baked?
Current favorite breakfast?