Hi there! I went missing over the weekend because I was working leading yoga teacher training. It was a really great weekend. We covered a ton of ground, had some great conversations and enjoyed a special visit from Benji on Saturday afternoon.
I run home on my lunch breaks to let the dogs out and check-in with them. I made a last-minute decision as I was walking out the door to head back to training to bring Benji with me. I grabbed his place board and loaded him in the car. He did SO WELL! He voluntarily stayed in his place for 90% of the afternoon, including during a 30 minute meditation. He was so calm and chill, and everyone loved having him there.
I’m trying hard to keep the training that he received with Keen Dog going strong. 🙂
For today’s post, a few recent eats. Most are dinner!
Buttered sourdough toast with mashed avocado, sauerkraut and cottage cheese scrambled eggs. I wrote a post about this combo here!
Scrambled eggs with fresh fruit.
Welcome tomato sandwich season! YUM! Farmers market tomatoes on sourdough with Duke’s mayo and fresh basil. Oh and lots of sea salt! This is one of my favorite combos of all time.
Salad bowl with mixed greens, cucumbers, carrots, radishes, feta, hearts of palm, pepitas, avocado and dried cranberries. I tossed the spring mix in lemon juice and olive oil and topped the salad with a little bit of Tessamae’s poppyseed dressing.
Another tomato sandwich but this one on honey wheat bread with this cashew carrot ginger soup.
Homemade spaghetti sauce over spiral pasta. I was out of spaghetti noodles! Mixed greens on the side tossed in balsamic, honey and olive oil and topped with dried cranberries and pistachios.
Baked potato topped with butter and cottage cheese (don’t knock it until you try it…so good!). Then I added sautéed zucchini and mushrooms and chopped cooked bacon.
Rice bowl with ground beef that I seasoned with a chili powder blend, fresh corn, shredded purple cabbage, avocado and sriracha-lime crema. (I just whisked together plain greek yogurt, mayo, lime juice and zest, sriracha and sea salt.)
Ina Garten’s panko crusted salmon and roasted potatoes, yellow squash and golden beets.
This was a very random creation but surprisingly good. I used Trader Joe’s frozen cauliflower rice stir fry and added a can of Blue Harbor salmon while it was cooking. I seasoned it with coconut aminos and sriracha, and then topped it with avocado and ginger miso dressing.
Chopped romain, tomatoes, hearts of palm, carrots, pepitas, sliced meyer lemon marinated chicken breast (pre-marinated at Whole Foods, I just baked it), fresh mozzarella, avocado and ranch.
And finally, a meal out. I got this quinoa, avocado and roasted veggie bowl from Sabor on Friday night during our teacher training dinner break.
I baked a peach and blackberry crisp last week with some fruit from the farmers market. I loosely based it on this recipe.
And of course I served it with vanilla ice cream! 🙂
Do you ever take your dog out and about with you? To work? To run errands?
Do you prefer cobbler or crisp?
Have you ever had a tomato sandwich?