Well, the blog is just about a year old, and I’ve shared most of my favorite regular recipes with all of you! As I create new recipes, I will be sure to share them here, but in the meantime, there’s lots of good stuff in the archives that I’d love to highlight. Here’s what I’m enjoying this week:
Breakfast:
Lemon Custard
Oats and Buckwheat “cold cereal” (below)
Lunch:
Taco salads made with Shredded Chicken Taco Meat, black beans, avocado, Greek yogurt, pico de gallo, and cheddar cheese
Dinner:
For the start of the week, we’re one again enjoying these Chicken Breasts with Creamy Sundried Tomatoes, brown rice, and caramelized carrots.
Later in the week, my spouse will make turkey burgers with frozen, mixed veggies and baked “fries.”
Oats and Buckwheat “cold cereal”
I don’t think this counts as a recipe, but in case you didn’t know that you could make your own cold cereals using whole grains, it’s a good trick to have on hand when you’re tired of hot oats or porridge. I find cereal prepared this way is far more satisfying and filling than anything I can buy at the grocery store, and it’s cheaper per serving, too. If you’re traveling, you can make it in advance and portion it in little sandwich baggies, and all you need to find is some milk or milk alternative to have a healthy breakfast on hand.
one. Combine (in a container with a good lid, if it’s prep for the week):
A mixture of old-fashioned oats (or other flakes of your choice) and buckwheat groats
Some nuts, seeds, peanut butter powder and/or flaked coconut
Dried fruit like raisins, chopped dates, chopped apricots, cranberries, etc.
Fresh fruit, chopped apples are the best for storage times longer than a day or two
Maybe a drizzle of honey, if the fruit doesn’t add enough sweetness for you
A shake of cinnamon, if you like it
two. When you’re ready to enjoy it, top with some sliced banana, if you like, and milk of your choice.
What are you making this week?
Progressive Strength 