Honey Nut Oatmeal with Apples

I highly admire several food activists fighting Big Food these days. One of my idols right now is Andy Bellatti, a registered dietitian from Seattle. He's one of the best tweeters, constantly posting clever, educational, and witty updates. He's also friendly and helpful, and he always answers any questions I ask him.

One of these questions popped up about a month and a half ago. I saw that bizarre PB2 product at the store; it's basically a jar of dried peanut butter, in the form of powder. I rolled my eyes the first time I saw it, but then I couldn't stop thinking about it later. Think of the possibilities! And what would it be like in my oatmeal? Wouldn't it be like using cocoa powder instead of chocolate syrup (not to suggest chocolate syrup is in any way nutritionally similar to peanut butter!)?

So, I asked Andy what his opinion of PB2 was. Not surprisingly, he replied passionately that this product was a prime example of the narrow view of nutrition, focusing just on calories and fat content. He pointed out that peanut butter is full of healthy fats, and reducing it to a reduced-fat powder takes away its nutritional value. My question ignited such a passion in him, in fact, that he wrote up an entire blog post about it the very next day. At least I can say I inspired him, right?

But here's the thing: I do understand that peanut butter has healthy fats...which is why I eat it by the truckloads every day! But as someone with IBS (which makes me sensitive to fatty foods, no matter if it's healthy fats or not!), replacing one of these multiple servings with PB2 would ease some of my discomfort.

In the end, I purchased a jar (mostly out of curiosity). This product appeared to be safe, so even though I agree with Andy that it's nutritionally inadequate compared to the real deal, I thought it was a fine ingredient for oatmeal.

Here is my favorite recipe with PB2. The flavors are warm and comforting, like apple pie (only better, in my opinion). This particular bowl of oatmeal ranks as one of my top favorite recipes!

Here's what I did:

1. Begin bringing one cup of liquid (I used almond milk) to a boil. While it's heating, add two spoonfuls of PB2, and then whisk until any clumps are gone.

2. When the liquid begins to boil, add 1/2 cup of regular rolled oats (and, optionally, a spoonful of milled flax). Stir.

3. Dice and add an apple (I only used half an apple) into the cooking oats.

4. Once the oatmeal has thickened up a bit, add a splash of vanilla extract, a pinch of salt, some cinnamon, and some peanuts or almonds. I also added raisins. (At this point, I also added a spoonful of coconut oil, but that's totally optional [I'm on a high-calorie diet]).

5. When you're pleased with the consistency of the oatmeal, transfer to a bowl and drizzle generously with honey. You could also add another splash of liquid, but I didn't this time. Enjoy!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

PB&J Oatmeal with Apples (Happy St. Patrick's Day!)

For months, I've been dreaming of this day. I imagined cooking up some elaborate Irish meal and drinking cider, Jameson, or some other Irish-related beverage with my besties. And oh yes, there would be soda bread.

As the day approached, however, I lost my motivation to do any serious baking. I could definitely make some soda bread, but beyond that, no way. For that reason, I was thrilled to see a Facebook post by a local cafe announcing that they were serving potato and leek soup with soda bread. Count me in!

That salad was wowza! Spinach, mandarin oranges, chickpeas, baby mozzarella, and a vinaigrette 

I've never had soda bread made with white flour before. It was tasty, but I found it too "light" and "cake-like." I guess some people would think those are positive attributes, but those people have never had soda bread before. ;) I like my soda bread dense and hearty. The only thing "sweet" about it should be the jam you slop on top. :)

We decided when we were finished that we were still a little bit hungry, so we walked down the block to our favorite bar/eatery to split one of their ah-may-zing cupcakes. Much to my delight, their flavor of the day was Irish Car Bomb!

The frosting was the star of the show for the most part, but in the last few bites, I finally tasted the cake itself. Wow. Absolutely incredible. I might have even liked to eat it plain, without the frosting. 

Anyway, I have another oatmeal recipe for you. It's basically the combination of several of my favorite oatmeal recipes. I woke up Monday morning craving peanut butter, but I needed to use up half an apple I had in the fridge, so I just kind of threw it all together. Naturally, it was delightful (I think I've made less than three "bad" bowls of oatmeal in my life. It's hard to screw up!).

PB&J Oatmeal with Apples

Prepare my Apple-Cinnamon Oatmeal. Top with swirls of your favorite jelly/jam/preserves and globs of your favorite nut butter. I used banana butter. Enjoy!

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Mint chocolate chip "ice cream"

My favorite flavor of ice cream is mint chocolate chip. Sadly, I cannot remember the last time I had it. In fact, I can't even remember the last time I bought ice cream. 

I never made a conscious decision to avoid ice cream; my body just did it naturally. Whenever the option was presented to me, my digestive system practically sobbed in horror. It got out its iPhone and sent some fiery tweets to my brain, forcing it to imagine the inevitable gutache that would result from those few scoops. Like this:

@stomach: @brain Don't do it. You'll regret it.
@brain: @stomach Dude, back off. I'm not afraid of a little dessert.
@stomach: @brain Don't eat the ice cream.

@brain: @stomach But it's really good!

@stomach: @brain You know what's NOT good? Being imprisoned in your bathroom with upset stomach, having post-dessert regret. 

@brain: @stomach It won't be that bad...

@stomach: @brain ...remember last time?

@brain: RT @stomach Don't eat the ice cream.

So you can imagine the joy of both my brain AND stomach when I discovered a digestion-friendly alternative to my beloved mint chocolate chip. 

I've been eating "frozen banana soft serve" for at least half a year now. Even though it's an amazing alternative to ice cream, I sometimes got sick of the banana taste (note: in some variations, you can't taste the banana at all! I'm just too cheap and lazy to invest in other ingredients). That is, until I bought myself a spiffy bottle of peppermint oil.

I blend some frozen banana slices with whatever milk I have on hand (almond, soy, coconut, rice) and a few drops of peppermint oil. Then I stir in a small handful of dark chocolate chips. And voila! Mint chocolate chip " ice cream" that doesn't taste like bananas OR make me miserable for hours afterwards!

A rather liquidy version, right after blending. You can make it thicker by using less liquid (if your blender
 can handle it) or placing it in the freezer for a short time.

Here are my other favorite mix-ins for banana soft serve:

- a spoonful of peanut butter and a dash of cinnamon (works well as a green smoothie as well)
- half a teaspoon of jam and a drop of almond extract
- coconut milk and frozen pineapple (a creamy Piña Colada!)
- berries and almond extract
- berries and chocolate chips

Resolutions and Tostadas

I was never one to make resolutions. Or, I should say, I was never one to follow through on them.

That changed last year when I decided to take on flexitarianism. I guess you could say it was a pretty successful resolution, considering I converted to vegetarianism at the end of August. I proved to myself that I can follow through on resolutions, as long as it's something that's attainable, something I value, and specific. For example, it's way easier to hold myself accountable to "Drink 5 glasses of water a day" than "Drink more water." The specificity of "I can't consume meat more than one meal a day" forced me to always challenge myself far more than "Eat less meat" would have.

Anyway...I've been considering these resolutions for months. I'm a planner like that. Naturally, I've considered a lot of food-related ones, such as "Lighten up on the peanut butter, you psycho," or "No non-organic soy." But ultimately, I decided to avoid those. As a perfectionist, putting myself under that kind of pressure can be a little problematic. Plus, my quest for good nutrition is a step-by-step journey. I don't believe I need any monumental "resolutions" to make them happen.

So without further ado, I present my resolutions for 2012: 

1. Exercise for 2.5 hours a week. It doesn't have to be intense, but it has to get my heart thumping! I'm not trying to burn calories or train for a marathon; I'm simply hoping to keep my heart and lungs healthy and vivacious!

2. Floss at least every other day. My dentist loves my teeth. Like, he loves them. Sometimes, I feel like he wants to turn my mouth into an art exhibit. He's always saying things like, "Beauuuutiful teeth.... Wow.... You have such excellent home-care... Beautiful.... Perfect...." I take great pride in my dental hygiene, to the point where I actually brush my teeth around four times a day. Yet I don't floss. That needs to change. I would commit to "Floss daily," but then I would give up if I accidentally missed a day. This way, I have wiggle room for mistakes.

I wanted to make more; I'm just full of ideas for self-improvement! But I knew I had to narrow them down and prioritize. These two alone will challenge me sufficiently.

So anyway, I've had a delicious start to 2012. I reheated my fantastic 3-bean and quinoa chili for lunch (I swear it gets better every time I taste it!), and I made a bean and avocado tostada for dinner.

I got the idea for the tostada from one of my favorite restaurants. It's usually made with a giant helping of iceberg lettuce, so I was excited to make it myself, using fat-free refried beans (which is apparently not fried in oil...so the question is...how did they fry it? haha), a whole wheat tortilla, and organic spring mix.

P.S. Are you aware that "refried" is actually a mistranslation? These beans have not been fried twice, as the name suggests. "Refritos" literally translates to "well-fried," and not "refried."

Happy New Year!

What I've been up to..

So I've been pretty active in my kitchen lately, now that I don't have to spend allllllllll my time on homework and reading assignments. For some reason, now of it has ended up on the blog, so I thought I'd sum it all up now. :)

A couple days ago, I made baked oatmeal for the first time. I tried a pumpkin variation, using this recipe. Except I didn't have any eggs, so I vegan-ized it. It was quite wonderful. The only downfall is that baked oatmeal takes so long to make! I can whip up my stove top oatmeal in less than ten minutes, including cook time. This oatmeal requires about half an hour.

Yesterday, I made my signature tomato sauce. I was about halfway through when I remembered I was supposed to be keeping track of how much of everything I put in (so I could share the recipe). So I guess that will have to wait until next time. Anyway, I just used it for some pasta. I used whole wheat linguini, with a ginormous heap of spinach and mixed greens salad with feta and sunflower seeds, drizzled with olive oil to hold it all together. A great meal. :)

Anyway, the real reason I made the tomato sauce was because I had a genius plan for today. Using Jennifer Perillo's lentil burger recipe, I will be making "meatballs." Then, I will assemble it into a meatball marinara sandwich. I have a fantastic loaf of bread that my boss gave me yesterday; it's a garlic-y baguette with Italian herbs on top. My meatballs will love it. :) I will let you know how this all turns out.

And this morning, I made whole wheat pumpkin waffles. They pretty much made my apartment smell like Christmas! Because maple syrup makes me sick, I slathered a light coating of peanut butter on mine, and then lightly drizzled it with honey. Then I tossed on a handful of raisins, for good measure. Num, num, num. :)

The Oatmeal Addict

I really love oatmeal. It's not just something I eat in the winter time, and it's not something I eat once a month. I have it at least four times a week, all year round.

I had oatmeal for the first time two years ago, during my sophomore year of college. I knew I needed more soluble fiber in my diet to get my digestion issues under control, but I also wanted a low-cal option to help me lose my freshmen you-don't-even-want-to-know-how-much.

I first tried the Quaker Instant Banana Bread flavor. Wow. I can remember being a little apprehensive of it at first (so mushy!), but the flavor appealed to me, so I stuck with it. By the time I finished that box, I was hooked.

That year, when I was home for spring break, all my mom had in the pantry was the giant carton of instant Quaker oats. I was so addicted to my daily bowl of oatmeal that I was willing to try it out.

I made it like I used to make Cream of Wheat. After I took it out of the microwave, I added butter, cinnamon, and sugar. And then I tried it. And gagged. So I added chocolate. And gagged again.

Flavored oatmeal packets spoil your taste buds with artificial flavoring and tons of sugar. And if you don't know how to prepare unflavored oatmeal properly (which I didn't), it makes the transition even more appalling.

Dark Chocolate Banana Oatmeal

Needless to say, I have come a long way. I now find flavored oatmeal packets revolting (although I still smile as I remember my mornings in my dorm room, digging into a warm bowl of Banana Bread goodness while I checked my Facebook). And I can whip up a mean bowl of oatmeal.

So, my Christmas present from me to you:

5 Easy, Adaptable Oatmeal Recipes

Dark Chocolate Banana Oatmeal

There are several ways to achieve this, but my favorite is by using Dark Chocolate almond milk. Which is heavenly, but I rarely let myself buy it because it's what I call a "frivolous purchase." But when I do buy it, I always make sure to have bananas on hand so I can make this delightful breakfast.

• 1/4 cup Dark Chocolate almond milk
• 1/4 cup regular almond milk
• 1/2 cup water
• 1/2 cup Old-Fashioned/Regular Rolled Oats
• 1 ripe banana
• additional mix-ins (I suggest chopped almonds or walnuts)

Bring milks and water to a boil. Add oats. Reduce heat to medium. Mash half the banana and mix it into the cooking oatmeal. Slice the other half of banana and add to the pot. Stir occasionally until oatmeal is thick and creamy. Add chopped almonds or walnuts. Serve with another splash of regular almond milk.

Apple Cinnamon Oatmeal

This is one of my favorites to make, simply because I friggin' love apples!

• 1/2 cup regular Almond Milk
• 1/2 cup water
• 1/2 cup Old Fashioned/Regular Rolled Oats
• 1/2 (or a full) medium apple (I typically put in about 1/3 of an apple and eat the rest sliced with peanut butter)
• vanilla extract
• cinnamon
• additional mix-ins (I suggest chopped almonds and raisins)

Brink milk and water to a boil and add oats. Reduce heat to medium. Slice and dice about half an apple, or all of it if you want. When oatmeal gets closer to finished, add a splash of vanilla extract (maybe 1/2 a tsp or so?) and a bunch of cinnamon. Add almonds, raisins, whatever. Serve with another splash of almond milk and another sprinkling of cinnamon.

Peanut Butter Oatmeal

This one is easy, but so delicious.

• 1/2 cup almond milk
• 1/2 cup water
• 1/2 cup Old Fashioned/Regular Rolled Oats
• peanut butter
• vanilla extract
• cinnamon
• additional mix-ins (nuts, raisins, banana, jelly, sunflower seeds, etc.)

Brink milk and water to a boil and add oats. Reduce heat to medium. Wait until the oatmeal thickens up a little bit, and then add a spoonful or two of peanut butter, a splash of vanilla extract, and a sprinkling of cinnamon. Add any other mix-ins you desire, and serve with another splash of almond milk.

Oatmeal with Jam, Jelly, or Preserves

This one is super easy. It's my go-to recipe when I have no fruit or peanut butter on hand.

• 1/2 cup almond milk
• 1/2 cup water
• 1/2 cup Old Fashioned/Regular Rolled Oats
• any flavor jam, jelly, preserve, or fruit butter (peach, strawberry, or raspberry work beautifully for this recipe)
• 1/2 tsp almond or vanilla extract
• additional mix-ins (I go with my standard: raisins and chopped almonds)

Brink milk and water to a boil and add oats. Reduce heat to medium. Wait until the oatmeal thickens. Add a heaping spoonful of jam/jelly, and then the almond extract. Stir (a lot) until the jelly mixes into the oatmeal; this takes some patience. Add other mix-ins and serve with another splash of almond milk.

Oatmeal with Fresh Fruit

Out of all my "creative" oatmeal recipes, this one--in all its simplicity--continues to be my favorite. I have two versions: one with almond extract, and one with vanilla and cinnamon. It's so simple, I'm not even going to write a recipe. For blueberries and cherries, I suggest almond extract. For everything else, I suggest vanilla extract and cinnamon.

Add your fruit right away (unless you're using blueberries. Add those when you would add your "mix-ins" or they'll pop and stain your oatmeal all blue). Wait until your oatmeal thickens, and then add extract (and cinnamon, if you're using vanilla). Then add the other mix-ins.

Cinnamon Oatmeal with Fresh Peaches

**You can check out my other oatmeal recipes here, or by clicking the oatmeal tag. You can also find dozens of other oatmeal recipes on my Pinterest board (along with tons of other meatless recipes!). Thanks!

Do you eat breakfast? I do.

I've become so accustomed to preparing elaborate breakfasts for myself that I often forget my peers usually just eat a bowl of Frosted Flakes or some Hot Fudge Sundae Pop Tarts. Or, even more likely, they eat nothing at all.

Which is a shame. Besides all the health benefits of breakfast, I can't imagine having one less meal every day. I plan meals hours ahead of time. I think about them. And count down toward them. And drool over the thought of them. I already only get three a day; I couldn't possibly settle for two.

And breakfast has slowly become my favorite meal of the day. I used to think of breakfast food as sugary cereal, white flour pancakes, and frosting-covered rolls. All of which made me MISERABLE. As someone who suffers from IBS, nothing makes me more bloated and crampy than traditional breakfast food.

Then I discovered oatmeal. I originally tried it as an attempt to include more soluble fiber in my diet (because of the IBS thing). I started with the instant packets, and eventually weaned myself onto preparing my own on the stove with old-fashioned rolled oats. Which I recommend to everyone. Because seriously, what's more appetizing to you: "maple and brown sugar oatmeal," or "oats cooked in almond milk with banana, raisins, cinnamon, and almonds"? I choose the latter.

But I've become obsessed with breakfast. Omelettes, toast, smoothies, whole wheat pancakes/waffles, muesli, any sort of porridge, egg sandwiches, etc. I find that being excited for breakfast helps me get up early, which is why I never sleep past 9.

And since I know many people who find breakfast a pain to prepare, I decided to log my efforts for a week, just for fun. :)

Rules for my breakfasts:
1. At least one serving of fruits or vegetables must be included.
2. Be diverse (ex: don't overdo grains, like having oatmeal with toast).
3. The entire breakfast must reach at least 400 calories, which is usually done by pairing two things (ex: oatmeal and smoothie, eggs and toast, etc.).
4. Some good form of protein should be present (peanut butter, eggs, almonds).
5. No meat.
6. Keep dairy to a minimum (dairy is an IBS trigger). I use almond milk for everything, but when I use cheese, I use it sparingly.

DISCLAIMER: None of my classes start before 10, so no, I'm not in a hurry these mornings. However, I worked at 8 AM all summer, and I still got up early enough to prepare these same breakfasts.

Monday

Broccoli and cheddar omelette; banana, peach, and almond smoothie

My smoothies are rarely any color besides green. Unfortunately, I'm not stocked in spinach at the moment. This meal took me quite a while to prepare--nearly half an hour. My breakfasts rarely take more than fifteen minutes to put together, but the steaming of the broccoli and pealing the peaches were quite time-consuming.

Also, my smoothies are always vegan. I use frozen bananas to get that creamy texture. You're aware that blended, frozen bananas have the same consistency as soft-serve ice cream, right? RIGHT?! I buy giant bags of overripe bananas for $.99 at my local grocery store, and then I slice them up and store them in the freezer. Super cost effective.

Tuesday

Muesli with fresh peaches and almond milk; toast with peanut butter and jelly

I fell in love with muesli when I was in Ireland. I had never had it before then. Europe has a fantastic brand called "Alpen," and I ate it every single morning over there, except once, when it wasn't provided (darn you, Shannon Court Hotel!). Over here, I've struggled to find a brand that compares. Right now, I'm settling for Bob's Red Mill Old Country Style Muesli. It's okay. But it's certainly not Alpen.

This breakfast took me about ten minutes to prepare, most of which (once again) went to pealing the peach.

Wednesday

Chocolate-peanut butter-banana smoothie; oatmeal with peaches

This is my most typical breakfast: smoothie and oatmeal. It may be a stretch to call my banana ice cream a smoothie, but at the end of the day, it's frozen blended fruit--a smoothie. I made it super thick this morning so it would actually be the consistency of ice cream instead of an actual smoothie. And the source of the chocolate comes from a splash of Silk's Dark Chocolate Almond Milk. Just enough to add a hint of chocolate and help liquify the mixture. Oh, and the oatmeal... Fantastic. :)

This breakfast took about ten minutes to prepare. I did not peal the peach this time. ;)

Thursday

Oatmeal-banana pancakes with spiced peaches and granola

Are you ready for this? Forty minutes. Yes, I spent forty minutes preparing this little beauty. But:

1. It was worth it.
2. It was time consuming only because I had to grill an entire batch of pancakes, meaning I'll have leftovers! Another morning, all I'll have to do is reheat that puppy. :) So time spent now is time saved later.
3. I don't have class until 3 today. So I'm in absolutely no hurry. ;)

The pancakes are vegan, which I love because I can eat the raw batter without fear (no eggs!). I encourage you to check out the recipe; it contains no refined flours or sugars, and it will make your house smell like banana bread. I almost always use vegan recipes for pancakes and waffles, simply so I don't use up my precious eggs as fast (and so I can lick the batter from the spoon...).

The spiced peaches...mmm. I wanted to do something resembling a peach compote, but all the recipes I looked at included a truckload of sugar. What? They're peaches. They don't need sugar! So I just chopped up the peaches and heated them up in a saucepan with cinnamon, vanilla, and nutmeg, and I let all of it simmer until the juice thickened, as if I were making a reduction sauce. It worked beautifully. And it was plenty sweet.

Friday

Egg sandwich on multigrain thin bun; banana-peach-almond smoothie

Say hello to my new camera! I spent more time photographing my food than I did preparing it, which was only 10-15 minutes. I used to make this sandwich with a slice of American cheese, but I'm trying to eliminate that particular cheese from my diet. I've been ignoring how processed it is for a long time, but I'm finally forcing myself to accept the fact that it needs to go. :)

So that's five days of breakfasts in my life! Two things stick out as unusual:

1. All the peaches! This week has been quite a luxury.
2. None of my smoothies are green. My smoothies are almost always green. I really need to get to the store and buy some spinach.

Looking over these pictures make me smile. My brother told me once last week that I use more dishes preparing breakfast than he does over the course of the whole day. I denied it at the time...but I knew deep down that he was absolutely correct. ;)

Buon appetito!

Summer Lunches

Once I knew I was going to be working at the library again this summer, I knew I had to make some changes. Last summer, the utter misery of that place took me to a pretty awful mental state. But this summer, I was determined to enjoy myself. One of the ways I was going to try to keep a positive attitude was with food. My hope was that being able to look forward to awesome lunches would keep me in a positive mood all morning. :)

I suppose I was highly inspired by Mrs. Q. She posts photos of her son's lunches, as well as her own lunches, every week. I loved seeing how she could pull together such enticing, well-balanced meals to send in a lunchbox. I wanted to do the same thing.

So I purchased my BPA-free Laptop Lunch bento boxes. And I got creative. Well, sometimes. By the end of the summer, I was getting pretty redundant. And I didn't take photos every day. In fact, despite working five days a week for nearly four months, I ended the summer with a total of ELEVEN pictures. Fail? Well...eleven is more than zero. :)

Items are listed clockwise from the top left corner.

• half a (very ripe) banana and trail mix (for mid-morning snack)
• watermelon cubes
• mashed sweet potatoes
• PB&J&banana sandwich

And you're probably thinking, what's exciting about PB&J? Um...have you had a PB&J&banana sandwich? If you haven't...don't judge. Because it's fantastic. You will quickly notice in these pictures that I'm obsessed.

• Oven-roasted cauliflower
• orange
• seasoned sweet potato puree for dipping the cauliflower
• PB&J sandwich (no banana...but still wonderful)

• Broccoli and rice
• Trail mix (mid-morning snack)
• Diced mango
• Organic yellow carrots; hard-boiled egg

Falafel day!

• Spinach, mozzarella cheese, and julienned yellow carrots for stuffing in my pitas!
• Diced mango
• Baked falafel
• Pita pockets

Enough materials to make two falafel pitas.

• Orange wedges
• Trail mix (mid-morning snack)
• Yellow carrots
• Vegan banana-oatmeal waffles with homemade strawberry syrup

I would just like to say that these waffles ROCK. Whenever I make them, my apartment smells like banana bread. It's an absolutely divine recipe.

• Broccoli, cauliflower, spinach, and hard-boiled egg
• Trail mix (mid-morning snack)
• Diced mango
• PB&J&banana :)

• Diced mango (again)
• Trail mix (mid-morning snack)
• Yellow carrots (again)
• Tuna noodle casserole with broccoli

Yes, that's tuna noodle. I used angel hair pasta (because it was all I had on hand), and the thickness of the casserole made the pasta break up into rice-sized pieces. I make this from scratch, using this concoction to replace the traditional Cream of Chicken/Mushroom monstrosity.

• Vegan quinoa and pinto bean salad (which I chose to eat warm, not cold)
• Trail mix (mid-morning snack)
• Yellow carrots (I got SO sick of these frickin' carrots! I've barely touched a carrot since.)
• Apple and peanut butter

• Baked kale chips
• Trail mix (mid-morning snack)
• Hard-boiled egg
• Pizza on pita bread with homemade pizza sauce, broccoli, and chickpeas

• Cantaloupe and raspberries from the farmers market :)
• Leftover Hawaiian pizza

• Sweet corn from the farmers market; grilled brussel sprouts
• Cantaloupe and raspberries
• Pinto beans with homemade taco seasoning
• Whole wheat tortilla with spinach, avocado, and cheese

I heated up the bean mixture separately, then added it to the tortilla.

And that's it. And I'm a little disappointed in myself, because I know I had some cooler lunches that I just didn't have the ambition to take a picture of. ;) But that's a glimpse of what I was eating this summer.

Buon appetito!