Ph-ph-phases

I took a brief break from my bread and butter brekkies for some granola.

Normally I make my own granola, but I got this Sun & Soil granola as a gift a while back and the mood struck.

It’s a good one! The right amount of sweetness. Super nutty. GF and organic as well. It doesn’t have clusters, but that’s it’s only downfall.

If you’re local, Sun & Soil does weekly deliveries to Davis (or you could go do contactless pick up in Sac.

I will prob have this every day for breakfast now that I’ve opened it. Not necessarily because I’m worried about it going bad (I could transfer to a mason jar), but because that’s generally how my food cravings go. I get in these phases and they just go on and on and on until – poof – I want something else. But it’s typically several days of the same until that ending.

Which you all know already because I pretty much rotate between the same four salads for lunch every day of the year. Any where from a one week to a four month cluster of time.

And as you will soon see, over the past few days I have been feeling the southwestern flavors.

Do you find this way of repetitive eating hilarious or normal?

I had leftover ground beef from the stuffed lasagna spaghetti squash, so I’ve been adding that on top making them kinda taco salad-esque as well.

And since nobody could vouch for the TJs cassava chips, I bought another bag of the Beanitos ones. I don’t regret it at all. They are salty perfection.

I leave the bag nearby so I can add more chips as I make my way through the bowl…

The other key ingred to this salad is the Bolthouse cilantro avocado ranch dressing.

I lawwwwwwve it.

I massage it on kale, cabbage, cole slaw mix, whatever I have on hand! The TJs cruciferous crunch bag is a great medley.

Then I add cilantro, green onions, carrots, avocado, and pepitas. And then more dressing.

Which brings us to dinners!

The only area that I don’t do repeats…is dinner!

And I try to keep things as diverse as my cravings allow. 😛

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This dinner was buttery fettuccine and sauteed Brussels.

Pasta isn’t exactly revolutionary, but we haven’t done fettuccine in forever so why not. Sometimes you just feel like simple. And butter and parmesan is perfect for those days.

To make the Brussels, I sautéed them in olive oil, then tossed them with a lemon vinaigrette and hazelnuts.

The next night was repurposed leftovers.

The pork was from a million years ago (ok actually just from the deep freezer), but I thawed it in the pressure cooker and then added BBQ sauce. On the side we had roasted green beans and the cornbread from this meal.

Next was pork tenderloin with Israeli couscous and sautéed mushrooms.

To be honest, I cooked the mushrooms the same way I cooked the meat. Which is with rosemary and thyme from the garden, and then with several glugs of olive oil and a little bit of balsamic vinegar.

I let it sear on high heat with the lid on, turning it occasionally, so that all sides got an even char.

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And then served it over the couscous with the mushrooms and jus from the pan.

Kyle was losing his mind over this one. The jus was umami packed brilliance if I do say so myself.

Last dinner to share is this yum little tofu bowl.

I made a total dang mess frying this tofu.

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But look at these delicious results!

I marinated it in olive oil, sesame oil, tamari, onion and ginger powder.

We had it with fried rice and broccoli.

And let’s not forget dessert!!

I’ve been enjoying a steady stream of birthday chocolate bars and Halloween candy, but I’m still working my way through the two pounds of See’s as well.

That’s a phase that I will NEVER grow out of.