This past week marked my last of disruptive cooking and eating In regard to the kitchen. It’s done! That combined with the pending fall weather, has me ready to cook and bake up a frenzy. In the coming weeks, you will find my meals to be far more exciting than what I have to offer this week.
My week started off with some peanut butter toast. Had I know it would be the only day I had full access to the kitchen before the painting started, I would have sucked up the heat and made something a bit more interesting. Still tasty with some berries and half a banana.
Thinking ahead, I made overnight oatmeal with raisins, chopped dates, banana, and cinnamon, a hard-boiled egg and a pepper jack cheese stick with fruit.
More toast because it was quick, easy, and delicious. This time of the chocolate variety. Consider this times two this week.
This is a picture of a meal I had out this weekend. Let me tell you, it was okay, but when it comes to breakfast, my family does it better. I asked for poached eggs which are supposed to be drippy and buttery, they came out half-soft and partially hard. Eh. The home fries were not cooked enough and I prefer my bacon far crispier. The only thing that really did it for me was the whole wheat toast slathered with butter and strawberry jam.
Now this, is what I’m talking about. A couple of weeks ago my mom had an eggs Benedict that included baby spinach instead of meat. We attempted a recreation at home and it was fantastic. Perfect poached eggs over an English muffin and baby spinach, drizzled with Hollandaise sauce. So good and the sauce was only twenty calories! Enjoyed with fresh fruit in an empty kitchen!
Lunch starts with glorious leftovers. Turkey tips, macaroni and cheese, salad, zucchini fries, peppers and mushrooms. So freaking good! And very filling. The drink in the background is mostly seltzer water with a splash of blueberry lemonade. Divine!
I was so hungry and didn’t have access to the kitchen, so I took this as an excuse to visit the Whole Foods salad and hot bar. I stocked my box full of fresh veggies, baby spinach, mushrooms, peppers, zucchini, and artichokes. Then I had a bit of a chicken dish and an incredible Indian chickpea dish over coconut rice. I am now on the hunt for that recipe or something that is similar.
I threw together this tasty, fresh salad the night before to enjoy with half of a whole wheat pita and a cup of my favorite coconut blended Greek yogurt. Refreshing on such a hot day. I’ve been trying to eat more yogurt as it’s such a good source of non-meat protein.
Pizza and salad came for lunch on Friday when it was so hot and the kitchen was being finished. Roasted red pepper is my favorite topping along with a Greek salad.
The next day, after a long afternoon of swimming and floating in the pool, I enjoyed leftover pizza and a salad I tossed together with romaine, tomato, carrot, and celery.
After a big breakfast, I took advantage of all the fresh vegetables we bought yesterday and tossed a salad together with sweet baby lettuce, red pepper, carrot, celery, and tomato from my garden. So tasty along with another cup of yogurt and a piece of toast. Kept me fueled and light through my run that was amazing in the cooler, humidity-free air.
Dinner was a mixture of leftovers and a couple of Chinese options. I had a piece of steak, lemon pepper chicken, with brown spinach rice, roasted cauliflower, a crab Rangoon, and a scoop of chow mein. Weird, fun fact about me, I don’t like onions unless it’s within foreign food or select onion rings. I don’t get it either.
Delicious Italian consisting of chicken parm and medium shells, asparagus, red pepper, and mushroom along with a piece of sour dough toast. A lot of carbs, but worth every bite.
More leftovers, this time homemade chicken parm, whole wheat medium shell pasta found at Target, roasted cauliflower, and asparagus. I love all these whole wheat pasta options that have been popping up!
Friday night I had a delightful dinner with friends at a fun Mexican place. With sangria and some chips and salsa, I had mini steak quesadillas with a side of black beans and vegetables. A good tip to know is when you are eating tacos, choose corn tortillas over flour for a healthier option. I do like a little sour cream, but is didn’t even use up half of that shown in the picture.
One of my favorites, chicken stir-fry. I grilled up a Perdue chicken with zucchini, cauliflower, red pepper, mushroom, and bok choy. Under a bed of brown rice, I mixed everything up with a Thai peanut sauce I found at Target.
This was an assortment of different flavor, a honey BBQ chicken drumstick, part of an Italian sausage, half of a sweet potato, zucchini fries, and mushrooms and peppers.
To end the week, I had a wedge of caramel, walnut brownie topped with vanilla ice cream. This was combined with a hot cup of peppermint tea because I was shivering when I finished!