In it for the Long Run

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WIAW: Highlights From August

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Here’s the situation: I decide I want to add some variety to my meals so I make a shopping list with more variety. Then I forget it. I go off memory and end up having the same thing in my fridge every week. Don’t get me wrong, I really enjoy it, but I’d love add more variety. One of my goals for September is to try a new recipe once a week. Like actually follow the recipe exactly. Maybe it means investing in a new vegetarian cook book and perhaps blogging about it to keep myself accountable… hmm… Well, we’ll get to today’s post: This post is a little bit of a smorgasbord of meals I’ve eaten over the past month. Even in my go-to meals I try to vary things once in a while. For example: I love making and drink (or eating) smoothies in the morning, but I try to vary the ingredients. Same with dinner, I often eat salads but I try to vary my veggies and dressings (sometimes.)

Breakfast

‘Merica Smoothie Bowl: frozen bananas, raspberries, Vega vanilla protein powder, zucchini and chocolate hemp milk, topped with blueberries, sunflower seeds, toasted coconut and fresh raspberries. WIAW Green Tropics: Frozen mango, banana, spinach, Vega protein powder and Evolution Fresh coconut water and greens juice WIAW Overnight Oats in a Jar: 1/3 cup of Evoke Muesli with almond milk (set overnight in the fridge) topped with raspberries, coconut and sunflower seeds. WIAW

Lunch

Cup of frozen mango // rice cakes with mashed avocado, pepitas and cracked pepper WIAW Arugala, bell peppers, craisins, slivered almonds, avocado with spicy peanut dressing WIAW Arugala, tomatoes, edamame, cucumber, red cabbage and slivered almonds with balsamic dressing. WIAW

Dinner

Sweet & Savory Sweet Potato: Cashew butter & Cinnamon // Vegan Walnut Pesto & Goat Cheese WIAW Arugala, carrots, red cabbage, tomato, edamame, pecans and spicy peanut dressing WIAW Dinner Out: My mom came to visit last weekend and we shared patatas bravas (potatos with spicy/creamy dressing), scallops with mango salsa, toasted goat cheese in a tomato sauce and (not pictured) an acorn squash stuffed with pepper and monterey jack. WIAW

Thanks for the foodie party Jen!

Your Turn:

  • What’s been your go-to meal this summer?
  • Are you looking forward to trying new recipes for fall?
  • Do you grocery shop with a list?
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Comments

  1. I’ve been eating so much avocado toast! It’s my go-to for easy dinners. With a squirt of sriracha and some fruit on the side, it’s a filling dinner!

  2. I’m LOVING your arugula salads. Arugula is my jam right now.. not like literal jam… like its my fave. welp this is awkward. Is arugula jam even a thing? Because I… wouldn’t be opposed? I’m into arugula pesto so i don’t see how it would be much different. I’m stopping now. This was a far too long rant about nothing. I’m sorry. YOUR PICTURES ARE BEAUTIFUL!