Well Christmas is coming up soon. And I could do a post of all of the Christmas cookies I have been making, believe me our kitchen island is very festive with all sorts of cookie tins. However, I do believe in balance so along with my cookies I still like to continue to eat healthy whole foods that have a minimum of processed ingredients. (Dessert does not fall into this category at all.)
Last Friday, my husband and I were alone for dinner so it was cheese souffle. When all 5 or even 4 of us are at home the dish is not enough for us all, but for 2 it's perfect maybe even a bit much. Served with homemade bread, a green salad and wine and dinner is all set.
I love kale, especially in salads. I can make a large batch, and it will keep for a few days. So of course I made some for lunch this past weekend and topped it with roasted squash, feta, avocado and pepitas. Delish!
Another lunch: left over mix roasted veggie soup. On the side sautéed chanterelle mushrooms on top of sourdough bread and grated manchego cheese.
We had a crazy night of meetings, concerts and work the other day. I made taco meat so my son could have something to eat early and others could eat when they needed to. I also roasted some cabbage. Most of my family had regular soft tacos, but I thought I'd take a different spin on dinner and use some of our leftover rice and beans, taco meat, the cabbage and a little cheese. It also worked well for lunch the next day.
Breakfast Tuesday: Sunny side-up eggs over left over roasted veggies and a piece of toast. I know I made this after a 4 mile morning run. This has become one of my go-to breakfasts because it's an easy way to add more veggies in my day and super quick to prepare. I try to make a large amount of mixed roasted veggies once or twice a week to have on hand for such breakfasts or any other thing I can dream up.
Bon Appétit!
And as always with love from the Midwest,
Beth
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