I don’t know about you, but I always struggle to come up with snacks for my daughter and for me. Sometimes we go ultra-healthy, sometimes we go with cold-cut turkey, sometimes we do snack bar. And more often than not, we’re running out the door and need something portable….
On the Flurries of Flour Menu this week:
This week we’re doing a Meatless Monday (and Tuesday), and a roast chicken for the rest of the week because that’s what was in the freezer and I need the bones to make bone broth!
Monday/Tuesday: Breakfast Tacos for Dinner with Salad
- Scrambled eggs
- Roasted farmers market potatoes
- Green chile (first Hatch green chile of the year!)
- Farmers market peppers
- Corn tortillas/Siete foods tortillas
- Farmers market tomatoes
- Farmers market butter lettuce
- Farmers market plums
- Homemade vinaigrette with olive oil, farmer market shallots, and some type of vinegar (haven’t decided yet)
- Roast Chicken
- Roasted chicken the Bon Appetit way (the best way I’ve ever used of roasting chicken), roasted with:
- Farmers market red potatoes
- Sweet potatoes
- Not sure what type of salad I will make
- Fun Food Friday
I’m always looking for new ways to make breakfast, especially eggs. I love the sous vide egg bites from Starbucks, and there’s a local coffee shop with egg muffins. I wanted something I could make at home but something that wasn’t as dry as most egg muffins or egg muffins you find….
I realized I never posted a menu last week! So here we have two for the price of one today!
Monday/Tuesday: Tostadas with Kale Salad …
When this blog first started up, I did a post all about the kitchen gadgets for the holidays. While I definitely use all of them, there are other gadgets I use nearly every day. And perhaps more important than kitchen gadgets, however, are the food items we use all the time. They’re what help you get the food the way you want it, make the food taste good, and make it nutritious….
On the menu this week:
Monday and Tuesday: Fish Tacos
If you’re anything like me, and if you’re reading this then you probably do, travel makes you anxious to some degree.
Don’t get me wrong—I adore travel. It’s one of the greatest joys of my life. There was a different stage in my life when I was traveling nationally and internationally multiple times a year. That didn’t mean I didn’t have anxiety—my flying anxiety is absolutely horrendous. But these days, when I’m not “practicing” travel very often, and when I’m already suffering from heightened anxiety, I find a general anxiety around the act of travel itself.
So how do I handle it?…
Hello! Hope your Monday wasn’t too much of a Monday!
The theme of most weekly meal plans is simplicity. I don’t have the time or energy to make anything crazy or involved. I also need to make sure dinner can be done quickly and finished around 6 so the baby can get to sleep on time. And, of course, it has to be healthy and (usually) Paleo-ish. Or at least gluten-free.
So here’s what we’re having this week:
If you haven’t read the blog I posted last week explaining where I’ve been, here’s the short version of the longer story: I had a baby six weeks early with all that entails (a lot) while my husband started his business much earlier than we had anticipated. It equaled a very wonderful and very difficult year.
For my first recipe back, I thought I would share something that I make quite often these days. It’s a great way to get my salmon in (superfood!), it’s gluten-free, it’s delicious, and it’s so fast and easy to make! You may even have seen them on the Flurries of Flour Instagram a few months back. These cakes are full of flavor and the mayonnaise and egg make them wonderfully moist on the inside with a beautiful crust on the outside, not dry or soggy like some cakes you may have had. They are my go-to when I have no time to cook something but we need something delicious and healthy for dinner (or lunch) that the baby can eat and will like, too!