Creative meals at home have become a renewed source of comfort lately. I’ve had enough dinners out, barbecue, and weddings for one summer.
My own kitchen has given me that old familiar feeling of “There is no place like home” and, meals here have been creative, seasonal and simple. Below is this month’s version of #WIAW or What I Ate Wednesday.
My first food of the day lately is a satisfying: “buttlet-proof” style coffee. I can’t say how long I’ll enjoy this, but for now I look forward to it each day after my first round of teaching small group trainings.
2 servings Nespresso brewed coffee (about 14oz)
2 tablespoons grass fed butter
1 tablespoon coconut oil
1/2 teaspoon cinnamon
Combine everything and blend for 30 seconds
At midday, I enjoyed a flatbread style pizza made from a P28 flatbread topped with sautéed onions, mushrooms garlic, raddichio, fresh oregano, and Pecorino Romano cheese. [Actual cooking time of the pizza was 2 minutes; 1 minute to pre-cook and one minute with the toppings.] Having extra sautéed veggies from a previous meal made prep easy and quick. On the left is a fresh tomato, cucumber and red onion salad dressed with salt & pepper, fresh oregano, olive oil and balsamic vinegar. On the right is a package of Wegmans dried Seaweed snack. That was quite a filling meal
Often, I have a quest bar in the late afternoon, but on this day I was not hungry for one.
Moving onto dinner: Pictured below are balsamic marinated and roasted chicken breasts topped with purchased pesto from Wegmans. [Note :the chicken breasts were pretty thick so I cut them horizontally into cutlets.] Sharing the plate with the chicken is a simple romaine salad with radicchio and mushrooms, dressed with my Lemon Garlic Vinaigrette (recipe below) In the ‘leaf dish’ is sautéed swiss chard with garlic, onion, tomato and bacon. This is an adaptation of a dish my mother made when I was a child.
This has been my typical week day at home menu, for the last week or so.
My nutrition mantra: “Eat IFF* Seated”
*IFF = If and only if.
Lemon Garlic Vinaigrette
1 Cup best quality cold pressed olive oil
1/4 Cup fresh squeezed lemon juice (about 1.5 lemons)
1 Tbsp balsamic vinegar (without caramel coloring)
3 Cloves of garlic crushed
1/2 Cup Parmesan Reggiano cheese
15 Grinds smoked sea salt
10 Grinds black pepper
Blend well in blender until foamy.
Who knows what my tastes will be next month?! It could be anything, but don’t be surprised if there is pumpkin on the menu.
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