Tag Archives: oats

Haggis And Highlands

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No post from me last week because we were in SCOTLAND! We went with Adam’s brother and sister-in-law on a road trip and had a fabulous time. We tried haggis (I loved it!), got to pet a Highland Cow, saw a thousand castles, and stayed at a bread and breakfast with baby seals.

Less exciting but still fun things from this week back in the US included…

This week’s coffee combo – beans from our last vacation (Alaska) and dulce de leche.

Pumpkin spice Chobani with Whole Food’s cinnamon granola and blueberries.

Pumpkin smoothie – canned pumpkin with frozen banana, vanilla protein powder, cinnamon, nutmeg, maple sugar, and water.

Pumpkin chocolate chip cookies (this perfect rice from Hummingbird High).

P.S. I put cookies into the best dessert bowl – plain skyr, peanut butter, dulce de leche, crumbled cookies, and blueberries.

We brought home this tablet (basically a sweetened condensed milk fudge) from Scotland. We’re glad we didn’t try it until we left the country or we probably we would have bought another 20 bars!

This treat from America (Canada?) was also good – Trader Joe’s maple pancake flavored puffs.

Thai chicken satay inspired bowls. Brown rice / baked chicken – marinated in yogurt, coconut milk, lime juice, red curry, curry powder, and ginger / roasted broccoli / peanut sauce – peanut butter, red curry, lime juice, sugar, dark soy sauce, rice vinegar, and water / cucumber salad – cucumber, scallion, salt, sugar, rice vinegar, and chili oil.

Callaloo inspired bowls. Chopped spinach cooked down with crab, coconut milk, sauteed onion, ginger, ufra pepper, and habanero pepper. Plus roasted honeynut squash and delicata squash.

An easy soup. Leftover rice / shredded garlic-y baked chicken / sauteed dinosaur kale, green onion, garlic, and canned green chilis / chicken broth, dark soy sauce, fish sauce, and a little sesame oil.

Pastabilities

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Things from this week…

Yogurt bowl – plain Greek with Whole Food’s delicious cinnamon granola and blackberries.

Lucky Ox matcha lemonade sparkler (8/10 – we liked it but nowhere near as much as their pandan coconut sparkler).

Quinn peanut butter and honey filled pretzels (9.5/10).

Mellowcreme leaves in flavors such as maple, butterscotch, and caramel apple aka FALL CANDY (10/10).

Roast Sandwich House had two new seasonal specials so obviously we redid our dinner plans. Braised brisket grilled cheese with white cheddar, grilled red onion, hash brown, hot sauce aioli, and griddled sourdough and a chicken salad sandwich with cranberry jam and white cheddar on a croissant. Plus fries and veggies from home (cauliflower rice sauteed with spinach, minced garlic, garlic powder, onion, powder, gochugaru, and salt and pepper).

The rest of our dinners were all pasta salads! I made a box of sourdough fusilli and embraced a new theme. Chicken taco. Pasta / sauce – mashed avocado, mayo, Greek yogurt, lime juice, and taco seasoning / baked chicken / sauteed corn, scallion, and green bell pepper / sharp cheddar.

Bang bang shrimp. Pasta / sauce – mayo, Greek yogurt, sweet chili sauce, honey, and rice vinegar / quick-pickled cucumber / red bell pepper / scallion / shrimp.

Egg salad. Pasta / sauce – hard-boiled egg yolk, pickle juice, mayo, Greek yogurt, Dijon, and smoked paprika / hard-boiled egg white / scallion / poblano pepper / pickle. Plus green tomatoes as our veggie (dressed with TJ’s mango vinaigrette and chopped capers).

Cinnamon, Five Spice, Old Bay

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Things from the week…

Wild Cherry Barebells bar, better than the key lime one but I definitely prefer the milk chocolate flavors.

This week’s apple snacks – kombucha and pink lady apple chips.

Delicious cookies – I made these brown butter oatmeal cookies and stuffed them with chopped up matzoh toffee candy.

Vermicilli bowls. Topped with celery and baby bok choy sauteed with ginger and scallions / nuoc cham / and baked turkey meatballs (with panade, egg, fish sauce, hoisin, white pepper, and tons of five spice).

Fish dip. Trader Joe’s canned smoked trout and canned tuna food-processed with plain skyr, Duke’s mayo, Dijon mustard, rice vinegar, celery seed, mustard powder, smoked paprika, and white pepper. Dipped with matzoh and cocktail sauce chips and served with green beans sauteed with mushrooms, butter, Dijon, lemon, and Old Bay.

We all know I planned the meal around this cute bag of chips.

Chicken salad. Chopped baked chicken, honeycrisp apple, Trader Joe’s sweet and spicy jalapenos, walnuts, and sharp cheddar dressed with skyr, Duke’s, honey, and lemon juice. Plus baked pretzel bites and roasted yellow and purple cauliflower with salt and pepper.

Matzoh brie with leftover cauliflower. I always top mine with salt and sugar.

Catalina Crunch Wine Mixer

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Things from the week…

I tried a new canned coffee and was fairly impressed. It was not too weak or watery.

I did not like the key lime Barebells bar as much as I was expecting to though.

Triple berry yogurt. Plain Greek with chocolate coffee granola and blueberries, blackberries, and a few raspberries (which I hate but added to be festive).

Soursop juice!

I used it in a matcha spritz with lime seltzer.

We are fans of this bougie Chex Mix.

Seattle Chocolate Moon Rocks bar with pop rocks! We bought a bunch of mini bars from this company while were are at the Seattle airport on our last vacation and they made the flight home exponentially more pleasant.

Red curry tofu. I loosely followed this recipe for the sauce but used light coconut milk and more broth. We used firm tofu, scallions, red bell pepper, green beans, and basil.

Chicken and rice soup. Sauteed shitake mushrooms and dinosaur kale with scallions, garlic, ginger, and white pepper / leftover brown rice / baked chicken breast / chicken broth, light coconut milk, white miso, fish sauce, and Sriracha. I topped my bowl with chili oil.

Sea Cliff

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It wasn’t an exciting weekend; Adam worked and I spent a bunch of time working on a project for work. We did go out for a Sea Cliff date Friday night after work though! Some highlights…

My coffee needed more coffee, but the flavor of the milk in Dunkin’s new cereal milk iced latte is a 10/10!

This root beer float latte was ok, but less successful. Dr. Brown’s root beer (good, but possibly not sweet enough for this), espresso, and sweetened condensed milk.

Yogurt bowl du jour, skyr with blueberries and Rainer cherries, with Trader Joe’s chocolate coffee granola.

Sea Cliff Shave Ice! We shared cola and coffee with ice cream, mochi, and condensed milk.

Dinner at Sarin (our favorite Thai spot in Long Island). Tod Mun Pla fish cakes that came with an amazing plum sauce.

Pad Kee Mao with beef.

Leftover fish cake / sauteed green beans that were oddly terrible (I didn’t eat them!) / Trader Joe’s frozen scallion pancakes (one of my faves, super duper filling) with Kewpie and Sriracha.

B-A-N-A-N-A-S

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My first week in my new decade was a good one! Here were some food highlights…

Yogurt bowl of the week – plain skry, Trader Joe’s chocolate coffee granola, and tons of blueberries.

My snack theme was bananas. Everything but the bread! If you’re feeling inspired, Hummingbird High makes our go to recipe. Banana bread trail mix = banana chips, cinnamon Life cereal, walnuts, and chocolate chips.

Ben & Jerry’s Chunky Monkey ice cream with fresh banana, leftover birthday dirt, peanut butter, and chocolate shell.

Adam liked the “Dirty Banana” cocktail on our cruise ship so much he ordered it twice in a row! Our version was better. Frozen bananas blended with chocolate ice cream, sweetened condensed milk, Kahlua, and dark rum.

Turkey larb inspired baked meatballs. The balls were ground turkey, panade, egg, toasted rice powder, white pepper, fish sauce, garlic, crunchy chilis, gochugaru, and brown sugar. Served with sauteed cabbage with red onion, lime, and seasoned cashews.

A perfect mix of leftovers. Cabbage / Chuko Ramen‘s vegetarian Mapo Tofu (fried tofu and mixed vegetables tossed in a Szechuan chili sauce with mustards greens, scallions and rice) / Rolo’s crispy potatoes.

A loose take on these tomato beans. We used cannellini beans, skipped the basil and nutritional yeast, added Juanita Piquante peppers, and measured nothing. Served with roasted broccoli/cauliflower and sourdough bread from Radio Bakery.

Cold peanut noodles. Buckwheat and brown rice soba / quick-pickled cucumbers / roasted zucchini / sauce – peanut butter, soy sauce, dark soy sauce, sesame oil, chili oil, rice vinegar, lime juice, ginger, and white sugar / sesame seeds. I topped my bowl with tons of Sriracha and it was delicious.

Pistachio, Passionfruit, Pickles

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Some things from the weekend…

This pistachio butter was perfect in an iced latte.

Also in an ice cream sundae! Jeni’s darkest chocolate with pistachio butter, Heritage Flakes, and Trader Joe’s chocolate shell.

Yogurt bowl – plain Greek with blueberries and tons of fresh passionfruit.

We did not care for this Trader Joes tarragon chicken salad wrap. The flavor was hollow; we split it and neither of us wanted to finish our half.

But I did quite enjoy their packaged southwest salad.

We got take-out from the Burger Spot for the 1st time so we ordered a bunch of things to try — Country Veggie salad – chopped kale, cabbage, avocado, cucumbers, cranberries, red onion, and a homemade veggie patty with cilantro ranch dressing / fries and onion rings (their sauces were all a 10/10!) / chicken parm sandwich – chicken fillet with marinara and mozzarella on ciabatta / and the special chicken burger with pickled jalapenos, pickles, coleslaw, cheddar, and bourbon sauce. We will be back!

We also had a shockingly good meal at Little Beet – herby rice with charred broccoli, smoky maple carrots (some of the best vegetables I’ve ever eaten!), baked tofu, and chimichurri.

Savory oatmeal bowl. Trader Joe’s rolled oats with ancient grains and seeds / frozen broccoli sauteed with gochujang, ginger, fish sauce, and gouda / fried egg / chili crisp.

Blackbird Blueberry

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Highlights from the weekend…

Buzz’d Express Coffee‘s monthly special is a cinnamon roll latte.

Dessert-y yogurt bowl – plain skyr with Trader Joe’s chocolate shell, crunchy peanut butter, cookie dough granola, and tons of blueberries.

We both love those these Whole Food’s sour citrus slice candies.

Dinner at Blackbird. The food was great, the lighting was not. Among other things we had a wonderful salad with medjool dates, almonds, pecarino, and a mustard vinaigrette. And homemade pasta with short-rib ragu!

Sourdough pasta with food-processed roasted bell pepper, green onion, jarred piquante peppers, evoo, and walnuts. Plus cheese. And roasted cauliflower on the side.

Potato hash with poblano peppers, bell peppers, green onion, urfa, and gochugaru. Plus roasted Chinese eggplants with a spicy peanut sauce (peanut butter, gochujang, rice vinegar, dark soy sauce, white sugar, and water) and sesame seeds.