Weekend Cooked

The weekends are always a busy time for me in the kitchen.  Well, I cook nearly every day, but especially on the weekend!  In addition to some basic prep for the week, such as roasting beets and prepping fruit (wash & de-stem grapes, chop pineapple, peel and freeze ripe bananas for smoothies), it was a busy cooking weekend.  Here’s a quick run down of the best of what I made (with links where possible for you to try!):Embedded image permalink

  • Two loaves of fresh bread (Whole Wheat and Spelt)
  • French Toast, scrambled eggs, and turkey bacon (this brand)
  • Avocado Hummus
    1 can chickpeas, 1/2 avocado, 1/4 cup fresh cilantro, 1/4 cup extra virgin olive oil, juice of 1 lime, 1/2 tsp cumin, salt and pepper to taste – process all in food processor until completely smooth – serve as a spread on toast or with pita chips
  • Curry Butternut Squash, Kale and Quinoa Soup (used this recipe, but omitted cilantro because the hubs doesn’t like it)
  • For a cookie swap: Crunchy Sesame Cookies via Cooking Light & Santa’s Whiskers (coconut, dried cherries, pecans…get this recipe here later this week!)
  • Broccoli Bites for my Baby Bird
    1 cup leftover broccoli, chopped finely, combined with finely diced breadcrumbs (1 slice bread), 3 Tbs shredded mozzarella, 2 eggs and 2 Tbs milk; divide mixture between 12 mini muffin tins and bake at 350 for 10-15 minutes, until completely cooked through

 

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