Hey there! I’m stopping by to share some snapshots of meals last week.
It was spring break last week for us Oregonians. With no classes, lessons, or practices to go to, I took advantage of my free time and hunkered down to get some studying and applications done. Buuuuuut, I also took time to cook, because during normal weeks, I’m usually throwing together salads and sandwiches to take on the go.
A dinner: lemony salmon, lentil mash, and roasted butternut squash (inspired by this recipe). Why is roasted squash so good? I probably ate about half of the total amount I cooked for six people. Sorry-not-sorry. Served with an unpictured brussel sprout/kale slaw.
Typical of spring in Oregon, it rained. That combined with the fact that lately, all I want to eat is cozy food (think toast, eggs, and of course, soup), chicken and vegetable soup was perfect. Served with sourdough bread and butter and a kale salad with lemon-tahini dressing. 1/2 cup lemon juice + 1/2 cup tahini + salt, pepper, oregano + water to thin. Simple, but I could drink the stuff.
Pre-bed snack (always): these blueberry oatmeal bars. I followed the recipe except I added cinnamon, vanilla, and half a bar of dark chocolate from Trader Joe’s, aka my favorite store aka the place I spend ages staring at all the nut butters trying to decide which one I want. Blueberries + chocolate = my favorite thing lately.
I made this shake, buuuuuuut I added coffee, more ice and less water so it turned out super thick and spoonable, and I crumbled the “chocolate cake” on top instead of blending it in. Would make it this way again.
Spring break lunch out #1.
Spring break lunch out #2 I forgot to snap a picture of, but it was accompanied by good conversation with an even better friend and followed by an iced latte. <3
And that’s all the pictures I took of meals last week! In closing: here’s that wrapping paper I mentioned in the title of the post.
Linking up for Thinking Out Loud!