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.
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.
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.
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!)
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.
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?
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