Hello! I hope everyone had a great weekend. I spent it running, brunching, napping, puppy-watching and showering multiple times because of the heat. Minus the last one, it was pretty great.
Side note: thank you all for your comments on Thursday’s post. I’m in the process of responding to everyone’s comments. They meant so much to me.
Today I want to share a few new-to-me food products as well as photos of recent meals. If you haven’t noticed, I’ve settled into a Monday, Tuesday, Thursday posting schedule, therefore, I skip the typical What I Ate Wednesday. Not to say I’ll never do one again, but this schedule works for me now. Jen from Peanut Butter Runner (my favorite) does “Recent Eats” posts with tons of meal inspiration. I’m going to try to do something like that every month or so and round-up food photos I haven’t posted on the blog or Instagram, although I can’t guarantee my meals will be as great as hers :) Also, the photos are all taken from my iPhone and not perfectly plated like I try to do for Instagram.
First, the new products. I’m doing this crazy thing and trying to not spend my life saving’s at Whole Foods, so these were “splurges” that will (hopefully) last longer than the typical produce and kombucha I normally buy.
New Food Products
I’m very late to the game on this purchase, I know. I haven’t cooked with this yet, so I’m looking for suggestions! For those who don’t know, nutritional yeast is a vegan cheese seasoning. I’m kind of put off by the name of it…sounds so unappetizing and fake. Thoughts?
Larabar Organic with Superfoods
Larabar recently (?) came out with a new “superfood” line of bars. The combos are incredible and unique! I bought three of this flavor (Turmeric, Ginger + Beet) because that’s the only one my store had in stock. I’ve been on a turmeric kick too so it fits well. I want to get the Coconut, Kale + Cacao one next.
Tessemae’s Honey Mustard
We love Tessemae’s in my house! I’ve used the BBQ sauce to make wings and the Balsamic as a chicken marinade. I recently bought their Honey Mustard to use as a marinade, as well. I made honey mustard chicken thighs for dinner this past weekend (see below). So good!
Honey-ginger salmon with broccoli and spiralized rutabaga noodles. A few notes about this meal…1) note to self: don’t undercook broccoli (even though it’s charred on one side I had a stomach ache after…I don’t do well with undercooked cruciferous vegetables) and 2) the rutabaga noodles were awesome. Even my dad liked them. I sprialized two rutabaga, massaged the noodles with coconut oil and then baked at 400 for about 20 minutes.
Baked chicken with rosemary and Dijon (my favorite condiment), lemon zoodles, cinnamon roasted carrots and pumpkin seeds. Simple, go-to meal.
Lemon-dill salmon (made on a cedar plank!) with grilled summer squash and salad with carrots and strawberries. My mom made this meal and it screamed summer.
Unless I want a smoothie after running, breakfasts are a variation of this meal. One or two fried (runny) eggs with sautéed kale, carrots, sauerkraut and a starch (I’ve been alternating sweet potatoes, butternut and acorn squash).
Breakfast has always been a “phase meal” for me, meaning I’ll eat the same thing for a while before getting sick of it. I’m going on six months strong with this one. Anyone else go through phases like that? I’ve been through cereal, oatmeal and smoothie bowls.
Like I said, breakfasts are usually eggs, except for the one day we had leftover salmon and I decided to eat it instead. A random and already-cut-up plate but it included kale, salmon, avocado and a purple sweet potato. Not the most appetizing picture, I apologize! I felt spoiled eating salmon for breakfast.
And one more zoodle meal for this post…lemon-dill shrimp and zoodles. The shrimp was marinated in lemon and dill and then the zoodles were simply sautéed in lemon and olive oil. This is a picture of the serving bowl because I was too lazy to dish it out and pose.
Here are the honey mustard chicken thighs. I marinated the thighs in Tessemae’s Honey Mustard, rosemary, olive oil, salt and pepper for about an hour. Then, I browned them on the stove top in our Le Creuset dutch oven before putting the pot in the (real) oven for about 10 minutes to finish off. I need to use the dutch oven it more often! I paired the chicken with cinnamon roasted carrots and a sweet potato, which wasn’t done cooking when I took the photo.
I should note that I did not eat all of this plate (although I probably could have). I shared half with my dad!
The grand finale…a tuna sashimi bowl. I did share this on Instagram. In the bowl: kale, cucoodles (cucumber noodles), coodles (carrot noodles), avocado, cashews and tuna. The tuna was marinated in coconut balsamic and lime olive oil and dusted with coconut flakes. Went back for seconds on the tuna…or thirds. I can’t remember.
My “meal method” is pretty simple: protein, vegetable, starch. Done. I might add a “healthy fat” group, too, although I always cook with coconut or olive oil. Varying the cooking methods and flavors keeps it interesting for me, although I tend to revert back to “KISS.”
I didn’t have any pictures of lunches or snacks that were worth sharing. Safe to say I still eat those meals but 1) they look the same most of the time and/or 2) I just don’t have the patience for photos 24/7. If you’re curious, lunches have been salads with a protein, berries, avocado and nuts/seeds or, if I’m lucky, whatever we have for leftovers. Snacks are the usual nut butter, smoothies and energy bites.
On this weeks menu: burgers, fish tacos and salmon, because it’s the best.