The past couple of weeks have been exhausting. I had no idea how much work went into launching a book! Thank you all SO MUCH for your support of the new cookbook— hearing that you’re enjoying all of the new recipes, seeing the pictures of what you’ve made so far, and reading your glowing reviews of the book have totally made my week. Thank you, thank you, thank you!
I’m getting back to business as usual over here, which looks something like this:
My little guy likes to stand on chairs the way I do when I’m taking food photos. It’s cute, and terrifying all at the same time. (You can spot the Cashew Butter Cookies in the background!)
Since it’s time for another “What I Ate” post, I thought I’d share what I ate this past Monday. I had to shoot a recipe to share with a magazine for an upcoming article, and then we had a couple friends over to watch The Bachelorette… which is the weirdest season yet, if you ask me. Hopefully this day shares how you can still balance a busy schedule with some delicious, healthy food!
Morning: Chocolate Banana Protein Shake with two large handfuls of spinach added in. I usually work best on an empty stomach in the morning (I’m more focused that way– which is important when your work day starts at 6am!) so I don’t have my breakfast the moment I wake up. I usually sip on water or hot tea, or occasionally decaf coffee, until closer to 10am when my appetite finally kicks in.
Early Afternoon: Large romaine salad topped with 3/4 of a large avocado, cherry tomatoes, bell peppers, and Everyday Basil Vinaigrette (from the cookbook). My son actually shared a bit of the avocado from my salad, which was a pleasant surprise! He still won’t touch lettuce… the texture makes him gag.
Late Afternoon: A serving of Pumpkin & Sage Pasta, using brown rice penne pasta. I had a few extra veggies to use up in my fridge, so after the photo shoot of this dish I added in some sautéed onion, green pepper, and kale, which was a really good idea.
Dinner: I wasn’t starving for dinner after that pasta dish, so I threw together a bunch of veggies, including a half head of cabbage, onion, pepper, and kale, sautéed them in some tomato sauce, and topped it all with some sprinkled goat feta right before serving. It was like a lighter version of spaghetti with all the flavor.
Dessert: Our treat while watching The Bachelorette was a plate of Cashew Butter Cookies. The vegan version made with chia seeds are my favorite– it was really hard to stop at two. (They are so delicious frozen. Seriously, try it.)
To thank you all for patiently putting up with the book promotion over the past several weeks, I have a special gift that I’ll be sharing in my upcoming newsletter. Be sure you’re subscribed to my email list by the end of the week to get it. (It’s free!)
Reader Feedback: What are YOU eating this week?