Happy Tuesday. I hope the day is off to a great start for you guys.
And if it’s not, here is one of my favorite readings of all time. It’s from Marianne Williamson, whose work I adore. I highly recommend her books Return to Love and Tears to Triumph. I hope this brings a little light to your day. xx
I have some recent eats to share today. Someone asked in the comments over the weekend if I was going to continue with intuitive eating post-baby and the answer to that is a resounding yes. If you missed my “finding food freedom” post last fall, give it a read. I’m pretty content with where I am eating “all the foods” right now.
Nothing new to see here. Every morning I tell myself that I’m going to make something different…and then all I want is a smoothie. I’ve been doing a mix of bowls with granola and also just drinking them in a cup with a straw…which is much easier with baby!
The blend I’ve been loving is berries (usually strawberries, blueberries and raspberries), cherries, half a frozen banana, peanut butter, omega-3 oil, frozen spinach, frozen cauliflower rice, one medjool date and almond milk.
I haven’t been super hungry for lunch because breakfast usually doesn’t happen until 9:30-10:30. This day was a sandwich with mayo, mustard, avocado, turkey, gouda and tomatoes on Dave’s Killer Good Seed Bread. Yay for watermelon being back in the picture.
A couple of days last week I had mashed avocado on this amazing blue cheese walnut bread from Great Harvest that a friend brought to me. It really helped “spice up” my avocado toast!
I’ve also been into snack plates with turkey avocado roll ups, fruit and pita chips.
Get ready to see a lot of salmon! On this night I had baked salmon with that amazing cilantro yogurt sauce my friend made for me and some leftover sides from the dinner she brought.
I’m not kidding when I say that I want to drink that cilantro yogurt sauce with a straw. It’s SO good. On this night I baked a corn and black bean pie that a friend dropped off and it was super delicious. I topped it with the sauce, salsa, plain greek yogurt and avocado.
Leftover baked salmon on a salad. Massaged baby kale and spinach with carrots, celery, cashews, dried cranberries, feta and avocado.
More salmon! Dorie brought stuff over to make dinner one night and we tag teamed a salad, baked salmon and a quinoa blend. I received some questions on Instagram about the salmon. I drizzled it with olive oil and then seasoned it with himalayan sea salt, Trader Joe’s lemon pepper grinder and Trader Joe’s 21 seasoning salute. I layered some lemon slices on it and baked at 350 for 15-20 minutes or until almost done. I finished it by turning on the broiler for 3-4 minutes to kind of brown up the top a bit. You have to watch it very closely when the broiler is on! Don’t let it burn or overcook.
I haven’t taken pictures but there’s been a lot of ETC! This is supposed to be Charlotte’s “best chocolate chip cookie” and Virginia brought it to me last week. It was pretty darn good and Levain Bakery-esque but not quite as good as Levain (that’s a tall order!).
I’ve also had my fair share of lactation cookies and ice cream!
The one thing that stood out to me as I edited photos for this post was how much avocado I ate last week. I mean, I always eat a lot of avocado but it was incorporated into pretty much every lunch and dinner. I’ve probably been averaging one whole avocado every day.
And here’s a cute baby picture to wrap up the post. Pajama time is my most favorite time of the day! 🙂
Do you eat a lot of avocado? If so, what are your favorite ways to eat it?
Any foods you’ve been eating a ton of lately?
Favorite summer fruit?