Here are some more meals to give you some inspo…or distract you from the news…whichever you need more right now.
These are all from two weeks ago, before I did my last hurrah/shopping extravaganza.
One gnocchi is barely enough, but two would be way too much. Dilemmas dilemmas…
Since our veggies were limited, I used frozen shredded zucchini (I have one last bag in the freezer from last summer) and then I added Bitchin’ pesto sauce plus steamed cauli.
Not exactly picturesque with it’s monotone appearance, but the pesto bitchin’ sauce is so darn good it doesn’t even matter what it’s on or looks like or whatever.
Therapy baking. I have made two loaves of banana zucchini bread since this has all gone down, but now that we are out of AP flour I haven’t been doing as much. I’m sure the itch will come back soon enough, and then I’ll turn to the whole wheat flour or almond flour or maybe even the cassava flour (!?!).
Caesar salads never get old. This was more of a Caesar bowl though.
Romaine + kale + quinoa + tessemae’s Caesar dressing + chicken + nooch
This salmon was a ($$$) treat for my own lunches. I fried it in coconut oil and paired it with different salads and it lasted a few days.
The first day, I had it with leftover slaw with sesame cashews on top.
The second and third days, I made an Asian salad with kale massaged in TJ’s toasted sesame dressing and topped in avo and slivered almonds. It was basically this salad but with salmon instead of chicken.
In more salad news, I made this grain salad for the 407th time this month. It was super close to lunch time so I had to use the instant pot to get the grains done stat.
I used a combo of wheat berries, brown rice, and a wild rice medley. Plus my favorite sheep and goat milk cheese.
PS don’t worry, I bought four jars of that cheese before quarantine so I’m all good. Sadly, I ran out of decaf coffee and my monthly “subscribe & save” order doesn’t come for another two weeks! EEK! I’m also nearly out of stevia. These are big time problems people!
Anyway, let’s just get back to my beloved grain salad with candied pecans and cheese. And dried cranberries and slivered almonds. And lemon miso dressing.
Last but not least, here is the second portion of this taco salad.
This time I paired it with Garden of Eatin’ grain free chips (made from cassava flour) because it was already open so I just wanted to finish them off. The salty ones were the best, but I’m not sure I’d buy them again.
How gourmet does a three part meal look!
We took advantage of Kyle being around over the weekend and so he grilled up steaks while I baked potatoes and threw together a simple spinach salad.
The salad had spinach, roasted almonds, strawberries, and balsamic vinaigrette.
Also, I marinated the steaks in this hemp chimichurri sauce and then saved the rest to pour on top after.
I wasn’t really in the mood for meat, so I only had a little and instead poured my chimichurri on my baked potato.
My dessert made up for the smallish dinner.
How long do you think this brick will last me? Three days? Four?
