We bought tons eggs and dye for Easter this year, and of course, never did a darn thing with them. The dye is in our “holidays bin” for next year, but the eggs had to be cooked. And so, I enjoyed hard-boiled eggs as a meal almost every day this week.
I was also all about the Cara Cara oranges and Medjool dates. It’s starting to taste like summer!
I started Ruth Reichl’s first autobiography on the train and I think I’m in love.
She is so funny, and I love any story about food!
We were insanely busy at work all week and I’m dying. That’s why this post is a day late (and is short about 10 more coffee and candy pictures), because I did sessions with 18 patients on Friday – many of them with gestational diabetes – and when I got home I just wanted to lie down.
I made an awesome cold-brew blend this week: Community Coffee French Roast and BRC Peru with brown sugar, cinnamon, nutmeg, and pumpkin pie spice.
Served on ice with S’mores Milk and skim milk.
I am almost through my Nonni’s Biscotti sample shipment and I am going to buy more when we’re out.
They are yummy, even when not dipped in coffee.
I discovered the magic that is dates dipped in peanut butter.
Kimchi noodle bowl.
The Cara Cara was the best finish for my perfectly burning mouth.
I brought TJ’s cashew butter and tahini kale chips and crispy broccoli snacks (<– they’re back!!) to crunch on top of salad bar.
With a big scoop of macaroni salad.
This tasting plate wins best lunch of the week.
Dates / turkey bacon / hard-boiled egg / crispy broccoli / orange.
But this triple – chocolate oatmeal bowl wins a close second.
Rolled oats with a heaping Tbsp of hot chocolate mix, chocolate-covered cocoa nibs, and dark chocolate chips.
And this busy day “lunch” was a loser. Vanilla soy milk at 11 am.
And Easter candy at 4pm when there was finally a lull.
Omg. Kids! I made the tastiest stroganoff-inspired noodle bowls ever. Adam and I could not get over them.
Served in heaping scoops on egg pappardelle.
Yummy Stroganoff-ish Pasta, serves 4
- Heat 1 Tbsp evoo in a large skillet over high-medium heat. Add 20 ounces sliced white mushrooms, and a big pinch of salt, and cook until the mushrooms have lost their juices and browned, stirring regularly (10 – 13 minutes). Deglaze the pan with a healthy pour of cream sherry. Remove mushrooms from pan and reduce heat to medium-high, adding an additional Tbsp evoo if needed.
- Add 1 lb lean ground turkey and two large shallots, chopped to the pan. Season with pepper and 1 Tbsp smoked paprika. Cook 5 minutes, stirring regularly and breaking up the meat into small pieces with the side of your spatula. Stir in 1/2 Tbsp ground garlic, 1/2 Tbsp fish sauce, and 1 Tbsp soy sauce. Continue to cook, stirring regularly, until meat is cooked through (5 – 7 more minutes).
- Reduce heat to low and stir in 3/4 cup reduced-fat sour cream.
- Serve on top of pasta of choice.
The leftovers were still great.
Served on top of spinach salad. Plus, those of us who can eat chocolate had Lindt caramels for dessert.
We had cobb salad.
Baby spinach with balsamic / roasted asparagus / turkey bacon / avocado / TJ’s cave-aged blue cheese / hard-boiled eggs.
And egg salad.
Eggs with shredded carrot, chopped green pepper, mayo, pickle relish, garlic mustard, dill, tumeric, smoked paprika, and s & p. With great seeded crackers my parents sent us for Easter.
And roasted broccoli and green beans.
Egg salad is good – and I wasn’t even tired of eggs yet! – but roasted green beans are always the best part.
Then we finished the week out with Chipotle.
Enjoy your weekend!