Highlights from the week…

Banana malted ice latte. Blended frozen banana, ice, malt powder, and chocolate milk topped with espresso. <– this was fantastic

Banana bread snack mix. Whole-wheat Chex, cinnamon sugar pretzel sticks, walnuts, and banana chips baked with butter, cinnamon, vanilla sugar, and brown sugar.

Nola malted. Vanilla ice cream blended with milk, Blue Bottle’s instant Nola coffee, and malt powder.

Garlic tofu dinner bowls. Roasted shredded brussels sprouts tossed with lemon zest and parmesan cheese / homemade pretzel bread croutons / super-firm tofu boiled and then sauteed with garlic, butter, lemon juice, miso, gochujang, and smoked paprika // I went back and topped my bowl with pickled red onion.

Veggie whipped cottage cheese dinner bowls. Food-processed cottage cheese / roasted baby zucchini / tomatoes sauteed with honey, chili oil, and gochugaru / Milu everything seasoning. Yes, there was a more significant protein component planned. No, my idea did not work out. Yes, I chased dinner with chopped cheese fries take-out.

BBQ chicken dinner bowls. Roasted riced cauliflower sauteed with blended cottage cheese and shredded sharp cheddar / baked chicken thighs tossed in a skillet with homemade bbq sauce (tomato paste, brown sugar, Trader Joe’s sweet and spicy pickled jalapeño brine, smoked pimento, onion powder, garlic powder, and water) / sauteed poblano pepper and green onion / crispy onion and garlic.

Buffalo tofu dinner bowls. Celery sauteed with green onion and then tossed with plain skyr, Duke’s, jalapeño brine, and Trader Joe’s ranch seasoning / shredded super-firm tofu baked until crispy and then tossed with Frank’s buffalo sauce / crispy onion and garlic.