Hello, and happy Friday! I think it’s safe to say we all may feel that March was the longest year…err I mean month…ever. Never did I suspect that partly through the month we would be mandated to quarantine, work would be so different with more caution placed on patient interaction, local businesses would be forced to close, and that the entire world would be in the same boat, so to speak. Wow. As always, I want to extend love and support to everyone during this time.
First up is some meal inspiration! I made this salad one evening after seeing Simi share their quick dinner that featured romaine. I love its crunch and flavor, so I started with it and added cucumber, roasted asparagus, freshly roasted chickepeas seasoned with cajun seasoning blend, dressed my salad with fresh lemon and extra virgin olive oil, and we crunched on blue corn chips on the side. Everything except for the chips was purchased at Three Rivers Co-op as I wanted to try to support local.
I enjoyed the last of my mac ‘n cheese one morning over wilted greens with a sunny side up farm fresh egg. Ohmyguh, so good. I cooked the egg in butter with Italian seasoning and EBTB seasoning. I also added smoked paprika to the mac ‘n cheese. This was simply made from a box of Annie’s reduced sodium that I added butter and freshly grated cheddar to. Nothing wrong with boxed mixes, y’all!
Matt made us cooked cinnamon apples that are oh so tasty! These apples were not crisp as they were starting to go places, but rather than toss them, we cooked with them. Waste not, want not!
I had some that evening with cottage cheese, Multigrain Cheerios, and pb while Matt had a toasted waffle with the cooked apples, cottage cheese, pb, and maple. Mmm mmm.
As Matt and I were eating a Dr. Praeger’s protein veggie burger, we both said how it reminded us almost of a salsibury steak. That got us thinking, and we decided to make a fusion meal of salisbury steak meats stroganoff. Sounds weird, but it was really good! We simply made edamame fettuccine since I couldn’t find GF egg noodles, cooked the burgers then broke them into bite-sized pieces, cooked a packet of brown gravy with rinsed and drained canned mushrooms, tossed it all together et voila! Dinner (and lunch the next day) was served. Romaine and ranch on the side.
Kaci and Drew recently enjoyed a burrito from Dead End Barbeque that gave me inspiration. I cooked us plant-based protein GF corn tortillas that I topped with rotisserie chicken simmered with peach whiskey bbq sauce, pickled jalapenos, slaw, Bird’s Eye veggie tater tots, freshly shredded Tillamook cheddar, and a side of sauteed zucchini. They were so good!
Colleen Cruze started a series detailing her family’s love of and belief in the power of buttermilk. I grabbed this bottle at Three Rivers and have enjoyed some poured over my muesli that I soaked overnight. Their buttermilk is tangy but not overly so and is very smooth and rich. So good!
Kodiak Cakes had recently sent me their Buttermilk and Maple Flapjack cups as part of their RD program. I really love this flavor! They cook up beautiful and fluffy.
Kaci suggested I invest in these dryer wool balls (made in Weaverville, NC) because they soften clothes wonderfully. I also bought these from Three Rivers. They will come in especially handy with my Not Perfect Linen dresses and jumpsuit!
Sarah of @trendsetchic shared this brand of food wrap that looked and sounded fantastic! I have wanted to move us away from plastic wrap but was unsure what to purchase. Bee’s Wrap can be washed and reused multiple times, smell amazing, and they come in these beautiful patterns!Vagabondary has these saved on her Instagram story highlights under “wallpapers”, and they are beautiful!! Her artwork is really stunning.
I love the colors here.
Any chance I can get to go on a walk has really helped my mind and heart feel calm. On this particular day, the sky and temperature were near perfect.
Wishing you all peace and happiness this weekend. ❤