I woke up this morning excited for all the ways I could incorporate yesterday’s buys into my meals today. I started off with overnight oats, which I learned about from Kath’s blog here. I combined plain 0% greek yogurt, water and oatmeal and let it sit in the fridge overnight. In the morning, I topped it with strawberries, half a Fuji apple and pear butter from the market and some almond butter from Trader Joe’s. I’m just putting it out there now – I would love to find almond butter at a market one day!
For lunch, I toasted the Wild Flour Bakery whole wheat sourdough and used it to make a sandwich with the white bean truffle spread from Talula’s Table, avocado and some of the mystery lettuce. This was delicious! You know how some people believe bacon makes everything better? Well, in my world, its truffle oil…hands down.
Dinner rolled around and I wanted to use the blue cheese from the market in a fun way. I Googled “blue cheese pasta” and found this recipe, coincidentally created by Kath! When I look for recipes, I try to find ones with the least amount of ingredients, steps and cooking time. This fit my preferences perfectly. I halved the recipe and used my mystery lettuce instead of kale. I realized that it has a similar consistently to kale, but was just a lighter color. It worked This bowl of pasta was amazinggg.
On the side I roasted asparagus from the farmers’ market with sea salt, shredded parmesan cheese and lemon zest. I remembered Sabrina’s advice from her guest post on The Fitnessista here and presented it with some lemon slices. I love asparagus already but I honestly think I enjoyed it more because of the presentation. It’s definitely true that we eat with our eyes first.
Do you like long, complicated recipes or ones that are short and sweet?