Hello! It has been a while. Over the past few weeks I've just been enjoying time with my girls before they went back to school in Madison. So I took a break from posting. However I haven't taken a break from making nourishing and delicious meals for myself and my family, because hey I'm worth it. We all are. So on with a little inspiration.
Breakfasts: Slow cooked PB and J style steel cut oats. I served the oats with Smuckers peanut butter, thawed blueberries, hemp seeds and a little extra collagen for added protein. I had a small glass of sweetpotato juice too.
Madeleine gave me this idea. Sautéed frozen peppers and onions and I then add my eggs to scramble. I top it with Tajin and avocado. I served it with a strawberry rhubarb muffin from my freezer.
Simple French toast made of cracked wheat bread. I added more peanut butter and the banana. A perfect winter morning dish on a day off.
A few dinners: We had tacos with guacamole and black beans. I made a simple arugula salad on the side.
Stromboli was also a requested dinner before Sophie left. I fill ours with prosciutto and cheese. I also made a simple green salad and sautéed mushrooms. We had a tomato sauce for dipping from the tomatoes I canned this summer.
And of course a few lunches: A tuna melt with guacamole on top of the cracked wheat bread. I only had cheddar cheese but it tasted very good. I had a small bit of kale salad left and some roasted veggies. This made a yummy Sunday lunch.
This may not look pretty, but it tasted good. Lentils and mixed with sautéed mushrooms, my chanterelles from the summer and kale. I served this over cauliflower rice and potatoes during the week at school.
I've also enjoyed this chick pea scramble with garlic kale. I made some energy balls too last week so they have been a little extra snack with my lunch.
I hope this inspires you to take some time in your kitchen and make something delicious for you and your family.
Bon Appétit!
And as always with love from the Midwest,
Beth
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