WIAW #41

Back to normal after Florida, and that means a fresh focus on cooking after the holidays and hustle and bustle that marked the start of 2016 for me. This WIAW is all about what I’ve been doing in the kitchen. Starting with breakfast, which included some homemade Grain Free Banana Bread Blondies, stuffed into the remainder of a jar of crunchy peanut butter and taken to work as a sweet treat to start the day. I ate an apple to follow all that peanut buttery banana goodness, and had some decaf coffee alongside.


banana bread in a peanut butter jar

banana bread in a peanut butter jar

Pink Lady Apple



For lunch, I had leftovers from a spaghetti squash bowl supper. Just a bunch of spaghetti squash, sauce, Parmesan, grilled chicken, broccoli and cauliflower, all mixed together for a hearty and warming hot lunch on a snappy winter’s day. This picture is way prettier than the microwaveable containers I bring to work.



Spaghetti squash, chicken and broccoli



My afternoon snack was a whole milk Siggi’s yogurt, and later on I had a bowl of honeydew and cantaloupe. I was running around, since it was a pretty busy week at work, so even though I was starving that was all I had to tide me over until dinner.



Whole milk Siggis yogurt

honeydew and cantaloupe



Dinner started with a salad of mixed greens, goat cheese and honey mustard dressing. Then I had some broiled wild salmon and roasted butternut squash and broccoli and cauliflower with Parmesan (you can see I’m really taking advantage of deals on winter squash and frozen cruciferous vegetables!)



Salad with goat cheese and honey mustard dressing

Broiled salmon and root vegetables




For dessert, a square of Pumpkin Apple Spice Loaf with chocolate chips. I think I’ve whipped up a loaf of this amazing grain free bread on a near-weekly basis for the past couple of months, but I can’t get enough of it, alone or topped with peanut butter, for breakfast, snack, or a sweet finish to the day.



Pumpkin Apple Spice Loaf with chocolate chips






Do you try to cook at home more after traveling and eating out more than usual?


Favorite way to prepare spaghetti squash?


Any recipes you make over and over?









© 2016 Renaissance Runner Girl. All rights reserved.


5 thoughts on “WIAW #41

  1. I love just roasting spaghetti squash and eating it with salt and nutritional yeast or parmesan cheese. I think it tastes so good on its own, adding too much takes away from the flavor. I find that when I have a busy week where I’m not home a lot I like to take a morning and make something even if it’s just roasting nuts for nut butter. It’s really relaxing.


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