Hello, hello! I hope that this day has been a great start to a new week for you. I’ve just been hunkering down at home with the dogs. It’s been gray and rainy on and off today and we have a big cold front moving in tonight. The high tomorrow is only 45 degrees! Brrrrrr.
Once I hit publish on this collection of recent eats, I’m going to leash everyone up for an evening holiday lights walk. I’ve been walking the dogs every day for 3-5 miles because I love this time of year in my neighborhood so much.
BREAKFAST
Plain greek yogurt (the brand is Two Good and worth a try if you’re looking for a naturally lower sugar Greek yogurt) with honey, bananas, cherries, blueberries, raspberries, dried cranberries, granola and peanut butter. I used frozen berries and defrosted them in the microwave until they were just a tiny bit warm. A delicious alternative on top of yogurt when berries aren’t in season!
Smoothie bowl with frozen cherries, frozen strawberries, frozen raspberries, frozen bananas, frozen cauliflower rice, plain yogurt, unsweetened vanilla almond milk, a date and peanut butter.
Another yogurt bowl with plain greek yogurt, bananas, defrosted frozen cherries, fresh raspberries, dried cranberries, granola and Wild Friends Almond Cashew Super Butter.
LUNCH
Get ready to see a lot of avocado toast! Also, can we talk about the egg perfection here? Our nanny brought me some fresh eggs from her brother’s chickens. I am on a big hard (or soft) boiled egg kick right now.
This salad was so good! Butter lettuce, hearts of palm, chickpeas, tomatoes, avocado, pistachios, feta and Caesar dressing.
If you can track down a Lucy Rose apple, I highly recommend doing so. I picked a couple up at The Fresh Market not knowing what I’d find when I cut into it. They’re so pretty and taste great. The texture is similar to a honey crisp.
Baby spinach, quinoa, hardboiled egg, avocado and hummus.
Avocado toast + a cup of my favorite carrot butternut ginger soup. It’s so healthy and nutritious. I like to load it up with fresh ginger to make it extra spicy.
DINNER
My favorite spaghetti squash bake but I swapped a jarred pumpkin butternut sauce for the marinara and left out the pepperoni and mushrooms. Roasted Brussels sprouts on the side.
Quinoa with steamed frozen asparagus, an air fried veggie burger, hummus, avocado and shredded cheese.
Homemade spaghetti sauce with lots of cheddar on top. I have always loved shredded cheddar on my spaghetti instead of parmesan. I shared this on Instagram and one person wrote back and said in the UK that you’re “weird” if you DON’T put cheddar on your spaghetti!
More quinoa (guess I’ve been on a quinoa kick lately too instead of my typical rice) topped with shredded cheese, roasted brussels sprouts, roasted butternut squash, hummus and a fried egg.
QUESTIONS
What’s your current favorite way to eat eggs?
Current favorite toast toppings?
Do you like your spaghetti over pasta or something like zoodles or spaghetti squash?
Yum! I always love a good avocado toast. I’ve been digging homemade cranberry sauce (I make it with maple syrup) on top of toast. I used to be team zoodles, but lately it’s been a combo of spaghetti squash and egg noodle fettuccine with pasta sauce. I am so happy it’s Brussels sprouts season. I love them every way! Roasted, sautéed, air fryer, etc. ?
Our neighbors have slowly started putting up lights, so every night before dinner we see a new house!
Your post makes me want cheese and veggies and soup, haha! I’ve never put cheddar on spaghetti but now I want to. I’m also going to hunt for the Lucy apples as I love trying new varities!
I had a Lucy and such a fun apple!!
My toast is either avocado toast or pb/banana toast.
I am team pasta although I do LOVE your spaghetti squash casserole so I guess i could say spaghetti squash also.
LOVE a jammy hardboiled egg. Still run into weird difficult to peel situations when I go below 10-mins boiling time, what’s up with that? Yours are perfection! Re: toast, I recently discovered tahini + honey + cinnamon + flakey salt is a fire combo. Feels fancy! I’ve gotten over most diet-culture related food fears i.e. all carbs are bad but somehow have not come around to pasta. Maybe I will try, feels so naughty for some reason even though I know it’s just food no big deal. Forever happy to read your ‘Recent Eats’ posts 🙂
Haha, I’m from the UK and I’m not sure I agree about the cheddar comment…I would use Parmesan and that’s definitely not weird! But cheddar is definitely fine (and delicious!) also! Frankly any cheese on any pasta is ok by me…
Thank you for this! I have been so uninspired by food lately, but all of your photos and more so your unique combos have me excited to try some new food. My fave go to for eggs would be scrambled with everything seasoning and a little shredded mozzarella. Can’t wait to try spaghetti sauce with cheddar AND the carrot butternut squash soup is on my agenda to make. Have a great day!
Ok this is a weird question- but what ratio do you recommend to get a good smoothie bowl? For some reason I always get it too liquidy but if I don’t put 6 oz in or more it
I just start with the least amount of liquid possible and blend for longer using the tamper pretty aggressively, haha. If after a minute or so, it’s still not staring to blend well, I’ll add liquid a tiny bit at a time.