Breakfast lunch and dinner

Breakfast

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I’ve been super into buttery bread for breakfast lately. With salt on top too.

Miyoko’s vegan butter is SO awesome on top of Real Phat Foods’ dairy free bread.

PS in honor of their anniversary they are having a lot of giveaways and freebies on their site lately, if you have ever wanted to give their products a try. I have no affiliation with them and don’t get anything for sharing, I just genuinely ADORE their stuff. And want to spread the word because they are a small business and aren’t in stores outside of Boise (but how awesome would it be if they were!!). Their crackers are the best crackers in the universe. Seriously.

Ok, tangent over.

Lunch

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For lunch I am back on the grain salad train. I’ve had it for at least 10 days this month. I’m alternating between farro and barley at the moment, rather than mixed rice for no real reason other than I feel like the chewy plump texture more right now. I may as well have a direct deposit from our bank account into Meredith Farms’ because the amount of cheese I go through single handedly is crazy.

This is not actually my favorite flavor, but it is still quite good. The orange pomegranate holds that position (but no, it doesn’t taste like orange or pomegranate). I actually think most brands of alcoholic kombucha don’t taste anything like the flavors they are labeled as.

Dinner

I made this tortellini soup the other day and it was SUCH a winner. Everyone wants it again immediately. I gave Kyle the leftover portion for lunch which was a highly contested decision.

Dessert

For dessert Kyle brought me home a special treat. He’s been on his A game when it comes to surprising me with treats. I basically told him at the start fo the school year that his kids’ teacher was going to need a lot of sweets to get through distance learning alive.

And yes, I OBVIOUSLY went back and finished off the whole Lula’s aloha bar (who could possibly resists mac nuts and marshmallows wrapped in dark chocolate!?!).