Monday, back at it

It’s already Monday again? My weekend was so full of fun activities that it feels like I haven’t been to work in a week!

Thursday night, I was incredibly happy to eat a very summery meal of a half of a BLT with fruit, veggies and a few chips. See that sweet corn? It was my last ear from a batch I received from Iowa. Possibly the best sweet corn of my life. So sweet and tender it made my heart sing.

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Friday night we picked up our wedding invitations and envelopes. Eeek! It’s coming so soon. I’m so excited! Brian and I grabbed dinner at Native Foods. He had a curry bowl and I had the indo salad. Both were amazing. We loved our own choices and each other’s so much that we switched bowls half way through. Sharing is caring. After running some more errands, I got home and collapsed on the couch for the night.

Saturday I got up early, did laundry, worked out and watered the garden before heading to a bridal shower in the burbs.  I had a surprise strawberry waiting for me when I got there to water:

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Brian and I had a nice breakfast together before I left for the day. I made him cinnamon streusel French toast with caramelized bananas for breakfast. I had eggs and toast.

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I got to hang out with some fun Hawkeyes at Sarah’s beautiful shower:

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The rest of the day was full of bachelorette fun.

Sunday morning I slept in and headed to water aerobics. Only one more weekend left of getting to be in an outdoor pool and get exercise. Booo! I wish I could have this weather and schedule all year round. The rest of Sunday was filled with making food for the week and folding and putting away laundry. As much as I hate laundry, I love starting out the week with a full and clean closet.

I made another round of macro bowls(spinach, kale, zucchini, quinoa, lentils, beans and sweet potato) for us to have for lunches this week:

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Took a break to have a lunch of leftover pizza, salad, tomatoes and chips.

 

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I felt like I haven’t made us a proper dinner in a few weeks. When I said this, Brian gave me a strange look like I was a crazy person. I just felt like I hadn’t put a lot of time or effort into a meal lately. Which is the direct result of it being summer and using a lot more fresh food that doesn’t need as much preparation. Anyway, I having a strong yearning to do a little more cooking and use our early wedding gift. Look at her. She’s a beauty. I named her Camille, because she’s French, you know. And she can make honey, almond, rosemary roasted carrots with the best of them.

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I also made a simple and quick tomato sauce, which had tons of great flavor:

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With some seasoned green beans, the meal came together kind of like this:

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Brian gave the carrots two thumbs up. I really like the almond carrot combo. Delightful. It would probably be a recipe better reserved for cooler temperatures, but those are probably right around the corner. And the tomato sauce on the chicken really jazzed it up.

 

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Faux KIND bars

I have a love/hate relationship with granola bars. They are delicious and easy to eat on the go, but they are loaded with calories, sugar and usually have little protein. I just don’t feel like they have a lot of bang for my buck, calorie wise. But they are sooo tasty.

And a lot of them are loaded with crap and additives, that is why I really like KIND brand granola bars. Unfortunately, they are a little pricey. So, I was ecstatic when I saw Minimalist Baker posted a recipe that looked like a KIND bar. MB kept it simple, using only five ingredients. I added a few more ingredients for fun.

Ingredients:

  • 1 cup packed dates, pitted( I used medjool)
  • 1/4 cup honey( or maple syrup)
  • 1/4 cup natural nut butter of choice(I used almond)
  • 1 1/4 cup rolled oats(not instant or quick oats)
  • 1 cup roasted unsalted almonds, roughly chopped
  • 1/4 cup shredded, unsweetened coconut(toasted preferably)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • pinch of salt(optional)

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Preheat oven to 350F.

Process dates in a food processor until small bits remain.

Spread almonds, oats and coconut on a baking sheet. You might need two baking sheets. Toast in the oven for about 15 minutes until slightly golden brown and the almonds are giving off a nutty flavor. This step is optional but really enhances the flavor of your granola bars.

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Place oats, almonds, coconut, dates, and cinnamon in a bowl. Mix to combine.

Warm honey, vanilla and almond butter for 20 seconds at a time until it can be stirred and combined.

Pour mixture over oat mixture and mix.

Once thoroughly combined, transfer to a parchment lined 9×13 baking dish. Press down until uniformly flattened. Cover with plastic wrap and place in fridge for a minimum of 20 minutes to harden.

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Remove bars form pan and cut into bars(mine made 12 bars). Sore in an airtight container for a few days. I individually wrapped mine and stored them in the freezer and they stayed fresh for about a month.

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Doing a taste test at work with the almond coconut KIND bar and a homemade faux KIND bar, the faux KIND bar won the contest. Oh, and its way cheaper to make these yourself than to buy them already packaged, but I’m sure you could have guessed that!

Honey roasted peanut butter

Ohhh my goodness. Pure goodness.

It’s no secret that Brian loves sweet. We had been buying jars of natural peanut butter for him to keep at work, so I wouldn’t have to pack a little bit for him with an apple. Well, some of the “natural” versions aren’t so natural and having to stir your own pb at work can be a little obnoxious. So, I decided that I was going to make a batch to send with him. When I got to the nut aisle, the honey roasted peanuts caught my eye. A sweeter version of peanut butter for Brian?

My head started spinning with thoughts like: Blending those up would be too intense. Too sweet. Or would it? Could I do part roasted peanuts and part honey roasted?

Yes! Yes, that would work.

So I bought jars of roasted peanuts and honey roasted peanuts, excited to experiment.

I started out with 2/3 honey roasted and 1/3 roasted figuring that I could always add more unsweetened nuts to the mix to damper down the sweet if needed.

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Oh, but I did not need to. The saltiness of the roasted peanuts perfectly complimented the sweet of the honey roasted.  This right here is magic. Perfection. Pure goodness.

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So smooth and creamy.

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I couldn’t stop dipping my fingers in for tastes. I was happy for it to head to work with Brian, because I could have eaten the entire container of it in no time.