Apologies for the lack of menus! I had a sudden influx of work. Last week, we had quite a few recipes out of one of my favorite new cookbooks—Danielle Walker’s Eat What You Love. So far, we’ve enjoyed everything we’ve cooked out of it. I’m sorry that I’m unable to link to the recipes, however.
My husband had plain Greek yogurt with some honey, berries, and granola. The Little and I had our usual scrambled eggs, avocado, sausage, and green drink.
If you ever wonder why I have such a large breakfast, I have very touchy blood sugar. I always have, but ever since I had our daughter, it’s gotten even worse. I did find out recently that my iron is low, so we’ll see if taking iron helps with that (I hope!). Because if I have anything other than a substantial breakfast with good fats and protein, it’s wonky the entire rest of the day. Somedays, I do just want to make an easy oatmeal or pancakes, which are my favorite.
I used the recipe for fish sticks out of the Eat What You Lovebook to make chicken strips. They worked really well, although the baby wasn’t crazy about them. I added mine to a salad. I added cucumber, tomatoes, and sauerkraut to the baby’s for some veggies.
Mashed sweet potatoes
I boiled pieces of sweet potato until they were soft, then mashed them with salt, pepper, butter, and a little bit of almond milk
Recipe from Eat What You Love
Grilled Chicken Breasts
Again, really simple. Just salt, pepper, olive oil. I seared them until both sides released, then finished them in a 350° oven until done.
Cumin roasted carrots from Eat What You Love
Baby zucchini, mushrooms, and a bagged mix of kale, shredded broccoli and cauliflower sautéed with butter, salt, pepper, and I also tossed in a little of the ginger dressing that came with the mix.