How is everyone’s First Weekend of the New Year going? Don’t know about the rest of you, but this past week felt like it was TWO WEEKS long!
I was so excited to wake up this morning on my own at the lovely time of NOT 5am! I woke up and made a little something different for breakfast and was finally able to shoot some pics in the light of day! I love you sunshine!
All I did was cook 1/3 cup of oat bran in 1 cup of water, added a good handful of spinach and gave it a whirl in the Magic Bullet. Then I topped it with mild salsa, a bright and sunshiny egg and some fresh ground black pepper.
After breakfast, I headed over to SAMs Club to stock up on some produce for the coming week. Next week I will be working my late shift (9a-7:30p) so I like to make sure I have plenty of fresh food options to choose from.
Left to Right: Sliced mushrooms, mandarin oranges, 3lb container of spinach that will be gone by this time next week, sweet mini-peps, snap peas, frozen mixed fruit: mango, strawberries, peaches, and pineapple, Honeycrisp apples (so excited these are still available), portobello mushrooms, raspberries, and blackberries (great deal on the berries, only $3!)
Yep, this should keep me pretty busy!😉
As soon as I got home, those little peppers were just screaming, “Make a salad with us!”
- mini heirloom tomatoes
- shredded carrot
- mini peps
- red onion
Topped with roasted pine nut hummus and served with baked tortillas (I cut up a Trader Joe’s whole wheat tortilla and baked in the oven a 350 degrees until lightly browned and crispy). After the pic, I drizzled a little balsamic vinaigrette dressing on top.
I LOVE plates full of color!
I needed to scratch the baking “itch” that’s been nagging at me all week, so I decided to finally make some of Katie’s 24 Carrot Gold Muffins that I’ve had bookmarked FOREVER!
While the muffins were baking, I decided to make myself a little snack. I’ve been dreaming of a creamy chocolate dip for the last few days so I decided to take a stab at it:
- 1/4 ripe avocado
- 1 tablespoon unsweetened cocoa powder
- 1/8 cup + 1 tablespoon almond milk
- 1/2 teaspoon agave nectar
- splash of vanilla
- dash of cinnamon
All ingredients went into the Magic Bullet and were pureed until smooth. I added a little sweetener to it, but not much since I like the taste of bitter dark chocolate. Feel free to add more agave or honey as needed to suit your own taste.
I dipped honeycrisp apple slices, but I think this would also go great on sliced banana or graham crackers too!
Oh don’t worry, I didn’t forget about the muffins!
I spread some greek yogurt “frosting” on top of the taste-tester muffin with a little dash of cinnamon! Oh my…oh my!! I decided to go with raisins, coconut, and walnuts for my add-ins. I loved the way they all came together to make such a wonderful mix of textures with just the right amount of sweetness! Thank you Katie for the awesome recipe!
And then there was dinner! I couldn’t forget #2 of my list of “intentions” for the year!
The salmon was from a pre-cooked frozen package I picked up at Trader Joe’s so all I had to do was thaw it out, season it up, and slap it on the grill (pan). I sprinkled some fresh basil on top just for color, but it ended up really upping the flavor of the dish! Loved it!
I served the salmon atop some of Bob’s Red Mill Quick Cooking Bulgur and simply followed the cooking instructions on the side of the package. This was my first time trying bulgur. It tastes a bit like soft rice with a great nutty taste. Just like other grains, it is very versatile, but with a much quicker cook time! Plus, plus!
Balsamic Green Beans with Mushrooms & Onions: (makes 2 servings)
- 6 ounces fresh green beans
- 1 tablespoon olive oil
- 1/4 red onion, sliced
- 1 1/2 cups sliced fresh mushrooms
- 1/4 cup balsamic vinegar
- 1/2 teaspoon Italian seasoning
- pepper to taste
1. Place green beans in a covered pot with about 1 inch of water in the bottom. Turn to medium-high heat and steam for about 5 minutes, or until the beans have a bright green color to them.
2. Saute mushrooms and onions in olive oil, stirring occasionally until brown and tender, about 7-8 minutes.
3. Add green beans to skillet with mushrooms and onions, add balsamic vinegar, and stir.
4. Season with Italian seasoning and pepper and continue to cook over medium heat until the balsamic thickens into more of a sauce and clings to the veggies.
Hope I’ve entertained you enough with my day of cooking adventures. Didn’t realize till just now how long this post has gotten!
What did you get into today? Anyone else do any baking?