I had to bake another loaf of banana bread because that last one was gone in what felt like seconds…
I don’t mind the revolving oven door because it’s a nice way to keep warm 😉
I totally deviated from my usual lunch fare!!! If I’m not eating a kale grain bowl…who am I?!?
Ok, now that I am looking at this photo, I’m realizing it doesn’t totally look like all that much of a deviation…but it was trust me!
I mean, yes, it does still involve kale. And cheese. But it’s warm! So that means it’s different.
I used the frozen cauliflower stuffing from TJs that I shared in this post, which I sautéed in (Miyoko’s) butter and then added two kinds of kale and some leftover roasted butternut squash.
Then I topped it all in pecorino romano.
Plus some rosemary nuts on the side.
I feel like it came to me on the spot and I just went for it. It feels very fall-ish and I could totally see this being a good side dish for the holidays.
Even though this nut mix is super good, I am in LOVE with TJs rosemary marcona almonds even more. They are the best part of the nut mix anyway, so you may as well just buy them on their own. Also, I’ve started to notice a hint of sweetness (??) that’s a little odd on the mixed nuts. Under any other circumstance I can totally vibe with sweet and salty together, but when it comes to rosemary, I think we should leave them entirely savory.
For dinner I made pesto gnocchi with white beans. It was so good, but the pesto was hideous to photograph so I barely want to show it.
See?
Unpictured eats include, but are not limited to: kombucha, kale chips, carrots, coffee, coffee, coffee, tea, and chocolate.
I haven’t had those nuts, but I used to make a whole wheat honeyed walnut and rosemary scone at a coffee shop that was fantastic! Though, thinking about it, it wasn’t meant to be super salty/savory like mixed nuts, so…. 😉