Today has been a little hectic, but breakfast was perfect.
I had about 2 Tbsp of White Chocolate Wonderful pb left in my jar and decided that would be just the right amount for some creamy oatbran.
Since I know I use more pb in the jar than when I scoop it out on top of a bowl of oatmeal, I always keep the actual oat filling pretty simple.
- 1/3 cup oatbran
- 1 cup water
- pinch salt
- 1 cup diced strawberries
I haven’t bought bananas in a few weeks now. I kind of miss them in my oatmeal, but not much! I’ve been so busy buying up local fruit that I just don’t even think to pick them up at the store. No need for bananas when we have fresh peaches, nectarines, and berries up to our eyeballs.
Lunch line up!
Get ready to see a lot of this meal :) We still have a ton of the beef and bulgur mixture left, so it will probably be my lunch for the rest of the week until it’s gone. Good thing I love it.
Beef and bulgur in 1/2 a roasted yellow pepper.
Local zucchini + yellow squash + tomato, plus some homemade hummus.
So many colors in my lunch!
Plus the last of my cantaloupe and more wineberries!!! I was so excited to see them at the market this weekend, but it may be the last week we get them. They have a very short season (just 3 weeks or so), so we’ll enjoy them while we can :)
Lunch time = errands today. I had a bunch of stuff to go do and not enough time to do it! Eat, bank, return milk bottle, back to work. I hate filling my lunch break with errands, but I’m happy to have them done.
After bouncing around a few recipe ideas in my head, I came home with an itch to get in the kitchen and start baking!
Good thing it turned out awesome ;)
Recipe coming soon! I’ve got to think of a name for these beauties.
Once the baking was done and I got my lunch packed for tomorrow and a fun breakfast prepped(!), I made my dinner.
The plans were leftovers, but I really wanted eggs. So I combined the two and wound up with a delicious mix.
I took some of the tabbouleh from last night, heated it up for about 30 seconds and had it waiting on my plate while I sauteed 1/2 a zucchini and yellow squash with half a tomato.
After the veggies were cooked, I cracked two eggs in the pan and then layered them on my tabbouleh with a little extra parsley.
I don’t know what it is about eggs and whole grains, but I think they’re a perfect match. The yolks are rich and buttery and they highlight the nuttiness of whole grains, especially bulgur and brown rice.
I’ve got a big night ahead of me!
Watching White Collar!
I’ve been waiting for this since last Tuesday ;)