8/1/18
I like a smoothie I can chew.
That’s why I love smoothie bowls, topped with anything crunchy (granola), crispy (cereal), or creamy (peanut butter!).
I’ll have smoothie bowls for breakfast year-round, but it’s especially nice when the weather consistently hits the upper 80s with about one billion percent humidity (bye bye, blowout).
For this Dark Chocolate Banana Smoothie Bowl, I blended together 1/2 frozen banana, 1 cup frozen cauliflower rice (this lends no taste but incredibly creamy texture), a bit of vanilla protein, cinnamon, a pinch of sea salt (necessary to balance all of that sweetness) and almond milk.
It was creamy, crunchy, crave-worthy, and all I could think about until lunchtime.
Busy weeks mean lunches that consist of as many things from last night’s dinner that you can throw on a salad before running out the door.
This week’s salad consisted of leftover chicken sausage, spinach, and cheese frittata and an assortment of roasted summer vegetables from Monday’s dinner.
Frittatas make excellent leftovers because they can be reheated gently for dinner the next night, or brought to work and incorporated into salads or sandwiches. They taste best warm or at room temperature.
I topped my frittata and roasted vegetable salad with balsamic vinaigrette and salted sunflower seeds for a satisfying crunch. Meals like this remind me that bringing your own lunch to work can be easier, and more delicious, than grabbing take-out.
Fast-casual lunch spots don’t know you like you do- they won’t give you a ton of freshly cracked black pepper or a container of hummus on the side. They don’t know you put hummus on everything.
Bring your own lunch, and you get to eat exactly what you want.
Fish served simply with some sort of vegetable is one of my favorite weeknight dinners. I don’t eat it often because it’s tough to find sustainable, domestic, wild caught fish near me.
Whenever I’m at Whole Foods I just pick up any frozen fish they have that fits those categories, whether it’s flounder, halibut, or salmon. I prefer frozen to fresh fish because it’s often fresher than fresh. The “fresh” stuff on display (unless you’re at a real fish market near the ocean) was probably previously frozen and thawed.
On our last grocery haul, Mom and I picked up some frozen flounder fillets and left them to thaw in the refrigerator. When they were ready, I drizzled them with olive oil and seasoned them with salt and pepper before a quick fry in a hot pan. Once the fish was cooked, I deglazed the pan with a ton of lemon juice (2 whole lemons) and 1/2 cup of dry white wine. Then I stirred in a few tablespoons of salted butter and a whole bunch of capers and drizzled the velvety, tangy, salty sauce over everything on my plate.
Enjoyed with the rest of that wine (a zesty and refreshing verdejo), this was simple summer dining at its finest.
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