My breakfast and dinners have been standard fare, often seen in my posts, so I thought I would spare you the oatmeal, baked potatoes and kale, wild rice and kale.
Finishing off the last two servings of African Peanut Stew and Cornbread at the beginning of the week:
I then went back to Indian recipes for my remaining lunches, and made a yellow curry sauce. It is served over oven roasted sweet potato, carrots, russet potato, and broccoli. My colleague said he was envious of it today, while at the lunch table. Score!
Bonus photo: these are my two new oils currently being rotated in my diffuser. On Guard has cinnamon in it, so it almost smells seasonal!
This weekend, I'll be making a quick trip out of town for a cousin's wedding. Where am I going?
Hint #1: I haven't been to this state in so long, it hasn't appeared on the blog.
Last week was a transition week, where I limited my cooking to a minimum and survived the end of the roof replacement nonsense. My house is still waiting for gutters, which is scheduled for Monday... but it is supposed to snow tomorrow (3 inches expected, 50 degrees on Tuesday will melt it all). Thus, I would guess that I'll be waiting another day.
It's time for baked oatmeal. The kind made with cocoa powder.
Tri-color pasta without sauce, and instead cherry tomatoes and kalamata olives sauteed in olive oil.
I made Cuban Black Beans to enjoy over brown rice for lunch this week. (I don't use a specific recipe, but I forgot to pose oregano, sea salt, and black pepper for the photo as well.)
Still on the baked potato train: I cook double the veggies and save half of the potato for a second meal, so as to cut down on time.
(Roasted broccoli & broccoli with Herbs de Provence)
While out on my shopping run, I saw these little gems on sale:
And I tried my luck at City Bakery to see if they could do a proper veggie sandwich:
They did. Roasted red pepper hummus, cucumbers, red onion, tomato, lettuce, avocado.