Just popping in with some meal inspiration for you. I go back and forth between cooking meals from scratch, to just basic everyday meals, to sometimes pre-made meals doctored up and then to just randomly thrown together things from the fridge.
I’m doing everything I can to avoid using the air conditioning this summer, so most things have been made on the bbq, involve minimal time on the stove or just go straight from the fridge to my mouth. So here’s some meal inspo for ya if you’re in the same boat!
Stonemill cranberry pumpkin seed bread toasted with butter on one and Justin’s vanilla almond butter on the other. Can I just give a PSA about how amazing that almond butter is? It’s like frosting. I die. Everytime. + strawberries and coffeeee.
Cherries this time. LOVE cherry season.
While we were away, breakfasts for me didn’t really happen. I mean, they did, but it was more of a grab an english muffin on the way to the room to get ready for the wedding (I was in it) and then get too busy to eat more. The same thing the next day on the way out of the hotel to drive home. So no pictures were taken.
My ‘I have 5 minutes to shove something in my face before I go meet a client,’ lunch. Homemade white bread + butter, steak jerky, grapes, brie, cucs and toms. I think I ate more bread and butter because I wasn’t full yet.
More homemade bread + butter, leftover Banza pasta penne with tomato basil sauce + havarti cheese melted on top, simple salad.
Packed a salad + leftover Banza pasta + unpicured bread and butter along with a decaf hazelnut latte on the way to Windsor last weekend.
Giant salad w/avocado and blue cheese dressing, brie and some steak jerky that went unpictured. Normally this wouldn’t do it for me but I had eaten a banana, orange and chocolate covered almonds around 12:30 before a client meeting and didn’t get to eat this until 2:30.
Green pea rotini + tomato basil sauce + pile of havarti cheese. The green pea rotini is actually really good but you have to make sure you cook it al dente and rinse it a few times after cooking to remove the excess starch. Over cooked, starchy green pea rotini is no bueno.
Lunch got skipped on Saturday because of the wedding. Not an ideal situation. I was pretty light headed and mildly hangry, but that happens with weddings sometimes.
Atlantic salmon made on the bbq with salt and pepper, grilled asparagus with evoo + salt, strawberry lemon poppyseed salad coming to the blog soon!
More salmon, asparagus + peppers, nachos made with roasted garlic and black bean tortilla chips + monterey jack + salsa. Had this a couple of times. Random but so good!
Protein twice baked potatoes, reheated on the bbq, a random scrambled egg for extra protein + fats, grilled zucchini + asparagus. So much asparagus! We love it, it’s in season, and I was told when you start trying to have kids, it’s a good idea to get hella folate… so all the asparagus, chickpea + lentil pasta, etc. I don’t hate it.
We had crazy good rose pasta, veal parmagiana, bread & butter, cream horn things and cheese at the wedding last weekend along with shots, wine, champagne and other things I can’t remember. I do shots maybe once every 2 years. Apparently last weekend was the one. I didn’t take photos because I was busy… being at the wedding…
Korean bbq pork shanks, salad w/blue cheese dressing, potatoes w/butter + blue cheese dressing.
I plan on making some ribs one night this week and then it’s mostly just going to be more pasta and chicken or something as I’m cooking down what we have in our fridge/freezer before I leave for Italy on Friday. Mark isn’t coming to Italy but while I’m away, he’ll just have burgers, sausages and ribs on the bbq.
Trader joe’s pb cups are a constant.
Milk + dark chocolate covered almonds from Trader Joe’s. I don’t love these ones and I wouldn’t buy them again, but I’m eating them until they’re gone.
Mint chocolate KIND bars. SO GOOD.
Fruit. Always fruit.
Aaaand that’s all she wrote for now! Check back here in 2 weeks for the Italy edition!