Tuesdays Eats: A Slow Sunday

These pictures are all from Sunday. The weekend can be my favorite time of the week when it comes to meal because I am not trying to make meals that I can eat between classes, especially for lunch. I love a warm lunch but that is not always realistic for me. This weekend was especially nice because my classes are just getting started. I had homework, but not a crazy amount that still allowed me to get to the gym, relax and spend time with friends. Here is what I ate on Sunday: 

Snack: French Pressed Coffee + Orange

Both days this weekend I started my day with a French pressed coffee and fruit. I was not really hungry when I woke up, but still needed to eat something. This was the perfect way to start a slow morning. 

Breakfast: Greek Yogurt w/ Peanut Butter, Strawberries + Granola + Flaxseed

I was really craving a cold breakfast this morning so I made a yogurt bowl. I just put in whatever I could find and it turned out well. In the winter I eat a lot of frozen fruit, so for this bowl I just defrosted some strawberries. Frozen fruit is a staple because it lasts so long, is cheaper and tastes so much better than out of season produce. 

Lunch: Eggs + Cucumber + Pineapple + Pumpkin Morning Glory Muffin 

On Sundays we are served brunch at the sorority house so my lunches always end up being a mix of the brunch food and whatever else I can find. These egg cups are my favorite thing that they make. I always wait for a fresh batch and then make sure I pick the ones with the runniest yoke. I tried dipping the cucumber in the yoke (I know, weird) and it was good! Even though this meal was simple, it was my favorite of the day. 

Snack: Smoothie (Strawberries, Blueberries, Banana, Peanut Butter, Spinach and Vanilla Protein)

First of all I will address the fact that this is the ugliest picture of a smoothie. I can't take a good picture of a smoothie no matter how hard I tried... I think I need a better smoothie glass than a textured plastic cup. I made this smoothie after a workout where I did my hip PT exercises and lifted upper body. I like to make sure I get some protein in after strength workouts and the smoothie was calling my name. This was one of the best smoothies I have made in a while, I think it helps that the protein actually tastes good! (brand linked above)

Dinner: Tasty Bite Madras Lentils + Lettuce + Broccoli + Pineapple

By the time it is Sunday night, there are typically no leftovers left to eat. Thankfully I bought a box of Tasty Bite microwave pouches from Costco before I left for the semester. I love these microwave pouches for a yummy, plant based dinner. I would eat them more often, but they are about $3 a pouch in standard grocery stores ie not in the college budget. The pineapple when surprisingly well with the lentil by adding a nice tang. This was a really satisfying meal to end the day. 

Until next time, 

Maddie

Tuesday's Eats: First Day of the Spring Semester

Back on campus for second semester junior year! I have no idea how this semester will play out in terms of having time to blog but I am hoping to be more consistent this semester. I made sure to work less and I no longer have an officer position in my sorority. This should be the first of many posts for what I eat. I hope it brings some inspiration of easy meals to make. I only have a microwave, blender and fridge to work with if I want to make anything for myself, and anything else is made by my sororities chef. This means that most of my meals are super easy and anyone can make them. With that being said, here is what I ate on my first day of classes! 

Breakfast: Siggi's Black Cherry Skyr w/ Flaxseeds and Paleo Granola + Banana + 1/2 Grapefruit 

I went for a pretty basic breakfast to start off the semester. I always have to adjust when coming from home because the types of meals I make are pretty different. At home I like to make a fancier breakfast while at school it tends to be just little things thrown together. For me, the key is to start my day with fruit and protein. This helps me feel my best and it makes sure that I don't get hungry before lunchtime. 

Lunch: Leftover Pumpkin Pasta + 2 Clementines 

I brought leftovers from home for my lunch because I knew I wouldn't have anything to pack at the sorority house yet. The pasta is chickpea pasta with a pumpkin sage sauce. This has to be one of my favorite winter meals so it was a great way to get me through the day. The two clementines were a fun expirent. One was just the standard clementine from the grocery and the other was a satsuma mandarin from Tree Ripe Citrus. The Satsuma mandarin was much softer and easier to peel. It also had a brighter flavor than the clementine. 10/10 would recommend. 

Snack: Cashews 

Once I got to work I was so hungry. I completely underestimated how much food to bring with me. I didn't have a lot of time so I grabbed some cashews to much on while working. 

Dinner: Smoothie (not shown) and Trail Mix 

I knew I was going to do things with my friends after I finished work this evening. I work at a smoothie bar for athletes on campus so I just made myself a smoothie to keep me full for the night. My smoothie had strawberries, blueberries, collagen, peaches, spinach and peanut butter. I also picked out the nuts of this trail mix to eat as well because I wanted something salty, but I really don't like sweetened, dried fruit. This might not have been your standard dinner, but it did the job of keeping me full for the night. 

Until next time, 

Maddie

Tuesday Eats: I'm Back (again)

I am really hoping that this semester I can get better at blogging more often. Last semester was crazy for me. I didn't have time to relax, let alone write blog posts. This semester should be a little easier (fingers crossed) so I am planning on spending more time blogging. I always liked to write the Tuesday Eats, so I know I will be continuing with these posts for now. With that, here is what I ate:

Breakfast: Pumpkin Egg White Pancake w/ Maple Syrup and Raspberries + Grapefruit 

Finding a good grain free pancake recipe is so hard. I am really picky which doesn't help at all. I like this pancake recipe because it only uses pumpkin and egg whites so it isn't pretending to be a "real" pancake. This day I warmed up frozen raspberries and used it as a topping along with maple syrup. It makes for a really good breakfast

Lunch: Kale Salad w/ Poached Egg, Tomato, Cucumber, Sauerkraut, and Leftover Roasted Veggies 

I wanted to try a salad with a poached egg so my mom and I made this for lunch. The egg doesn't really look poached but we tried. We just used up a bunch of random veggies we had in the house and it made for an amazing lunch. 

Snack: Candied Nuts 

My aunt came over in the afternoon to teach us how to make her signature candied nuts. We made an original flavor and a chipotle flavor. My favorite was the original but they are both really good. It is crazy how many nuts I ate once we had them in the house but that are that delicious. 

Dinner: Chicken Noodle Soup + Kale Salad 

My Parents love to make homemade chicken noodle soup. They made the broth in the instant pot and for everyone else, my dad makes homemade noodles too. I use chickpea noodles to make it grain free. My favorite part of this soup is that the noodles are cooked in the broth so they have a different taste than when cooked in water. I hadn't tried that before they began making the soup. 

Until next time, 

Maddie 

Tuesday's Eats:: Making Up Meals

Posting this semester will definitely be all over the place, but this weekend I was so productive with homework that I actually have time to write something! This weekend was so much fun with a HUGE badger win over Michigan, hanging out with my friends a lot and just finally having a moment to breathe. When it comes to food, my weekends are pretty similar as we aren't served anything in our sorority house. This means all of us eat a lot of leftovers or random snacks. This "Tuesday Eats" is from Sunday and I am pleased with how I was able to make a tasty full day of eating from just what I had around... no spending on food for me this week. Here is what I ate: 

Breakfast: Pumpkin Spice Skyr w/ Blueberries, Grain Free Granola, Plums and Turmeric Juice Shot

I absolutely love the fall for all the foods. I really love pumpkin foods, and the Pumpkin Spice skyr is what I look forward to the most. When it isn't in season, I add cinnamon or pumpkin pie spice to my yogurt just to get same idea. My only complaint about fall foods is that it is so much so focused on pumpkin, but there are others like maple and sweet potato flavors that are so underrated. Even with that, I am still so happy to see my Pumpkin Spice Siggi's back on the shelves. 

Lunch: Eggs w/ Salsa, Leftover Roasted Brussel Sprouts, and Carrots w/ Hummus 

On Sundays we are served brunch in my sorority, so I made for a lunch of mix of leftovers and brunch. I grabbed some scrambled eggs, but of course had to have some leftover Brussel sprouts as those are one of my favorite things we are served. I honestly only added the carrots and hummus to add a little color, but it worked out to make a good meal. 

Snack: Smoothie (blueberries, banana, yogurt, fig, spinach, cinnamon)

I love the weekends because I can make better snacks for myself then just beef jerky or fruit with nut butter. I just wanted something small, so I threw a bunch on things in the blender and hoped for the best. I was pleasantly surprised with how good this was! I have been really liking to add cinnamon to my smoothies, just like with my yogurt mentioned above, because it adds some warmth to an otherwise cold snack. 

Dinner: Salmon Bowl w/ Cauliflower Rice, Broccoli, Leftover Brussel Sprouts and Capers

Dinner was just a random bowl of leftovers, which is typical for my Saturday and Sunday nights. I could easily order in food, but why would I do that when I can make these bowls for free instead of paying over $10? I have gotten really good at putting together leftovers in a way that tastes good, and is a little different every time. For this bowl, it was the capers and a little lemon juice I added that really brought everything together. 

Dessert: Chocolate Banana Protein Pudding w/ Hemp Seeds and Granola 

I was procrastinating doing homework when I saw a recipe online for a protein pudding. I decided to give it a try and I am so surprised by how good it tasted, even if it was pretty ugly looking. I was thinking it would taste like straight protein but it didn't! All it is, is chocolate protein powder, milk, peanut butter and mashed banana. Letting it sit in the fridge allows it to thicken up into a pudding like consistency. I am not the biggest pudding fan to begin with, but it is really nice to know that I can easily make myself a dessert if I have a sweet tooth that day. 

Until Next Time! 

xoxo,

Maddie

Tuesday's Eats: Some Real Meals Again

You would think the first week of classes would be pretty calm and relaxed right? Nope. Between working, homework, classes and sorority recruitment I have had no time this week. Everything has been back to back so much so that I found myself eating mainly protein bars (Bhu and Perfect Bars) and fruit, but no real meals. This week I wanted to make a point of eating real meals instead of just snacks. I always find that meals keep me fuller and happier than just a bunch of snack. Monday was the first day of eating real meals again, and lets say it turned out pretty well. Here is what I ate. 

Breakfast: Scrambled Eggs, Toast w/ Rhubarb Jam, Blueberries and an Orange 

The highlight of this breakfast was the rhubarb jam. My mom made it for the first time this summer and it was amazing. It was the perfect level of tartness. I just had it on toast, but it would also be so good with almond butter or in yogurt. I've also been experimenting with different protein sources other than yogurt (though I still love my yogurt), and microwave scrambled eggs have been on repeat. They are easy and fast which is great for week day breakfasts. 

Lunch: Salad w/ Taco Seasoned Tofu, Cucumbers, Tomato, Carrot and Salsa with Baby Bel Cheese

Being grain free means that most of my meals consist of fruits/veggies and protein. Initially I was struggling to make meals that kept me full, but I find that if I fill the whole plate with veggies and then top it with a lot of protein staying full isn't a problem. We always have a salad bar for lunch and dinner, so I took ingredients from teh salad bar and then just topped it off with tofu that had been leftover from taco night. Not a crazy meal, but not bad either. 

Dinner: Alfredo Zoodles w/ Chicken, Broccoli, Olives,  and Tomato 

You have no idea how excited I was for zoodles. Everyone was having pasta with Alfredo Sauce so I was preparing myself to have just some broccoli and chicken but instead I was able to make a delicious meal with extra topping from the salad bar. The chicken this night was so good for some reason, I went back for seconds. 

Dessert: Apple and Dark Chocolate (unpictured) 

I had been initially thinking I would want a smoothie for dessert, but instead it wasn't that hungry but definitely still had a sweet tooth. To remedy this first I had some dark chocolate which is my usual dessert of choice if I want something small. I was still a little hungry since I had eaten an early dinner. For some reason an apple was sounding so good to me, so I had that as well. Apples are never my "dessert" of choice, but today it was what I wanted so I just rolled with it. 

Until next time, 

Maddie 

Tuesday's Eats: Back at School

      It's been a while. Between working, greek life and packing for school I have not been able to find anytime to blog. I've mentioned in the past how I've been eating grain free and feeling a lot better, so in the last couple of weeks I have tested different grains to see what I might be able to tolerate. The answer... pretty much none of them. So far, I have done the best with rice but I will still be sticking with grain free for a while because I still didn't feel good after rice two days in a row.
      Another life update is that I am back at school. I got back at the end of last week. Right now,  we don't have food service right now (I am still in the sorority house) so my meals are either eating out or whatever I can make using a fridge, blender and microwave. This means my meals are not that exciting but I have managed to make some good meals for myself regardless. Here is what I've been eating.

Breakfast: Skyr w/ Strawberries and Grain Free Granola

Back to my usual school breakfast of a parfait. This one was really good because I used coconut Icelandic Provisions and Purely Elizabeth Vanilla Almond Butter granola. This granola is by far and away the best grain free granola out there. I have tried a lot of different grain free granolas because if you have been looking at my old "what I eat posts" you'll notice that granola has always been a staple in my diet. I would say that Purely Elizabeth is the best gluten free and grain free granolas out there.

AM Snack: Cashews 

Cashews are my favorite nut and its crazy how many I have eaten this yummy and already this school year. I had easy access to them at work so I could enjoy them whenever and my parents got me some when moving in as a treat. I typically don't buy nuts for myself because they are so expensive but I always make sure to enjoy them when I have a chance. My only complaint is that the 365 brand isn't as salty as others, and being a salt fan, this is a little bit of a let down. 

Lunch: Strawberry Chicken Salad, Plums, Cheese and Carrots w/ Quac 

I have seriously eaten this salad 3 times in the past 2 days, its a little much. We get all of the leftovers in my sorority house so I had this for lunch the initial day, dinner that night, and then lunch this day. I don't mind it becuase it tastes really good, but I need a break from it too. I changed it up a little by adding the fruit and veggies on the side. It is times like these where I look forward to meal service so that I can eat a little more variety in my days but oh well, at least it tasted good. 

Dinner: Naf Naf Grilled (Catered) 

I had a work meeting this night and it catered Naf Naf which is a middle eastern grill. I really appreciated this choice because it was so easy for me to make a grain free meal. In my bowl there was lettuce, chicken, steak, falafel, various veggie toppings, bit of tahini and a couple other random things.  I ended up eating two bowls worth of food with hopes that I could avoid needing to eat food that I bought at home. 

Bedtime Snack: Coconut Peanut Butter Perfect Bar

Not eating again definitely didn't happen. Because I had dinner so early, I ended up needing something before bed so I chose a perfect bar. The honey helped give me a little something sweet while the bar still had enough protein to keep me full throughout the night. I would never turn down a Perfect Bar any time of day so this addition is no surprise to me. 

Until next time, 

Maddie 

Tuesday's Eats: An Easy, Healthy Overnight Trip

One of my favorite trips to take in the summer is little day trips to Door County. I have been going to Door County for as long as I can remember, but there never fails to be something new to do or try (or taste). The thing with these day trips is that they can get expensive if you go out to eat for every meal. This can easily happen when you aren't prepared. I have learned over the years how to pack food to make my trip healthy, delicious and easy. This way I save some money, or at least then go out for nicer food, and I make sure that I feel good the whole time. Here is an example of what I ate on my last little Door County day trip. 

My mom and I got there in time for lunch. We had planned on going out to eat for this meal, so we made our way up to Ephriam to Chef's Hat. I had this tuna salad with berries. I typically get a salad for lunches at restaurants because they are more likely to be gluten free, then if I got anything else. When trying to not go out to eat that often when traveling, I do make sure that whatever I order is something that will fill me up for a while. Sadly, I didn't really like this salad but I still make sure to eat enough to be full. 

 After going on a hike and lounging at a beach, my mom and I were getting hungry. We weren't quite in the mood to go back to my grandparents condo, but we didn't have any snacks with us. We decided we would get tapas at Parador in Egg Harbor. I had the roasted cauliflower with goat cheese, and she got anchovy toasts. This was the highlight of the trip

We always make sure to plan out our meals ahead of time, so this time we brought up black currants, red onion, tomatoes and lettuce with the plan of picking up some sort of fish. This way all we had to pick up was the fish, instead of running around the grocery store buying everything for a meal. We got better quality produce this way, and also saved a bunch of money as the grocery there is expensive. This dinner was really easy and tasty. It was my first time trying currants as well, and I have to say didn't think I would like them as much as I did. 

When going to Door County we hadn't decided if we wanted to eat breakfast out, or stay at home so all we packed for breakfast was peaches. Stopping at our favorite farm market made that choice for us as they had strawberries,  raspberries and cherries. We always buy things on our way home, so we just decided to pick it up a day early and make parfaits instead. For this meal we did buy the granola and yogurt, but it had already been planed to buy Door County Love granola as my mom really likes it. This just meant we had to add yogurt onto our grocery list... not too bad. 

We always make sure to plan to make one lunch, so this time we make pasta salad. We brought up all of the veggies and dried pasta, so all I had to do in the morning was cook the pasta and mix it all together. This could easily have been made the day before as well, but I ran out of time. I love picnics for lunch so we went to Sister Bay for the morning, and ended it with a delightful picnic near the harbor. This goes to show packing a lunch does't need to be hard to be good. 

 Its rare that my mom and I go on any type of trip without going out for coffee or ice cream. This time we both had a sweet tooth after our lunch, so we decided to head farther north to Door County Ice Cream Factory. All of the ice cream there is homemade, which isn't the case for most places around.  I had the mocha chip ice cream and it was to die for. It was so tempting to go back inside to get more ice cream just because it tasted that good. I already know I will be stopping back here on my next trip. 

Planning ahead can help save a lot of time and money when traveling anywhere. Whether it is someplace new or somewhere you've been hundreds of times, bringing some of your own food can make your life so much easier. By mixing up our meals between going out and homemade meals consisting of things from home, it still keeps the trip a treat with the meals out, but also lets you have a couple less expensive meals in the comfort of home or a rental. 

Until next time, 

Madeleine 

Tuesday's Eats: Too Much Produce?

This week has better a little different for me as my family went on vacation so I have been just cooking for myself. I wasn't able to go with them this year since I still am not allowed to fly after surgery. I've really been loving the chance to spend some time alone and also just to cook for myself. One thing I wasn't expecting was to be overloaded with so many veggies. Between the farmers market, our CSA and garden there are too many veggies, especially leafy greens, for one person to possibly consume. This day is just full of me trying to each as much produce as possible. 

Breakfast: Zucchini Oatless Oats (recipe) w/ Strawberries and a Peach 

I am been eating scrambled eggs with kale almost daily, but I really didn't want to eat scrambled eggs again this morning. Coming up with breakfast ideas that are high protein but not eggs is hard for me. This oatless oatmeal still involves egg whites, but it at least doesn't taste like it. It was also a great way to use up zucchini and strawberries I had lying around. The recipe seems so weird, but it was surprisingly good. 

Lunch: Shrimp w/ Kale, Roasted Cauliflower, Edamame, Cucumber, Tomato and Red Pepper

Lunches are where I really go for trying to eat a lot of veggies. As you've seen before, I chose a protein source and then make a salad around it. We had leftover red pepper from something my sister made so it wasn't local and the edamame was frozen, but other than that everything is from around me... even the cauliflower! 

All Afternoon: Kombucha

It has been so hot recently that I have needed to drink tons of water. When it gets warm I've found I'll drink more if I change up my beverages. This week I had a lot of iced tea, iced coffee, infused water and kombucha. Today was kombucha for a treat, but I have been liking to make infused waters with the remnants of leftover fruits and cucumber. As much as I love kombucha, I don't love spending the money so infused water is a cheap way to change it up. 

Snack: Yogurt w/ Flaxseeds, Strawberries and Cherries

 I was starting to get hungry about an hour before I wanted to start making dinner so I just cut up cherries and strawberries, added a dollop of Greek Yogurt and then sprinkled on flaxseeds to make a small, balanced snack. I was so excited to find cherries at my farmers market this weekend that I couldn't stop myself from buying more produce. Door County cherries are still a little bit aways seasonally, but these were grown near me and managed to hit the spot. 

Dinner: Chicken Tacos w/ Cassava Tortillas, Tomatoes  and "Broccomole" (recipe)  along with Greens sautéed in Salsa

I have been loving the website Well and Good recently, and the other day I found the recipe for the Broocomole. I was skeptical, but had leftover steamed broccoli to use up. I also wanted to try my new tortillas from Sieste Foods, so I figured tacos would be the best way to use both. These tacos were really easy. I just cooked some chicken in spices and then added the toppings. In attempt to use up some kale and Swiss chard I had around the house, I just decided to sauté it in salsa to keep with the Mexican theme. I thought it would be weird but it turned out to be really good. I will definitely be making it again next time I have tacos. 

Dessert: Bruleed Peach w/ Vanilla Ice Cream 

I have been eating so many peaches recently (no complaints here). I was really wanting some dessert. These peaches were just but under the broiler with a little melted butter and sugar on top. It was a super simple, summery dessert that is both relatively healthy while still fulfilling my craving for something sweet after dinner. 

Until next time, 

Maddie 

Tuesday's Eats: A Typical Summer Day

Now I can finally show you what I eat on a normal day, no dumb low fiber diet or anything like that. These days I just need to focus on protein intake which has been a fun challenge for me. I don't typically focus that much on protein other than to make a balanced meal, but the need to up my protein has made it a bigger focus. Here is what I have been eating with the extra protein. 

Breakfast: Greek Yogurt w/ Grain-free granola, blueberries, strawberries and a peach 

When I start to make breakfast, I peel a peach. I love to have a peach every morning. They are my favorite fruit so I need to take advantage of peach season. From there I look for protein so recently it means eggs or yogurt. Today I had a parfait as well also had local berries, and it made for the perfect summer breakfast. 

Snack: Gluten Free Rhubarb Oat Muffins (from Jar of Lemons) 

I had a little morning snack of a muffins I had just made. I wasn't really hungry, but of course whenever you make something you need to taste test it. These muffins were so easy to make, and taste amazing. Recently I have been changing around recipes and having fun with that. The only change I made to these muffins was to add wayyy more rhubarb. I love these muffins so I will need to make more in order to freeze them for the school year. 

Lunch: Local Greens w/ Grilled Onions, Strawberries, Chicken, Avocado and Hemp Seeds

Whenever my mom and I deiced to have a salad for lunch, typically about 4 days a week, it really means we want to clean out the fridge and make room so that we can go to another farmer's market. I saw leftover chicken and strawberries so I knew I needed to make a salad that had a "strawberry chicken salad" theme. This salad was amazing as all the flavors worked so well together. 

 Snack: Mango Spinach Collagen Smoothie 

I have been having this smoothie on repeat recently. I found this recipe somewhere on instagram, and it love that it is 4 ingredients and higher protein. It is just mango, spinach, almond milk and collagen. I just this as a way to add a little more protein in my day if I am not near enough to meet my post-surgery protein needs. 

 Dinner: Taco Salad w/ Pulled Beef, Cucumbers, Cheese, Salsa and Plantain Chips 

Dinner tonight was tacos, but since we didn't have any corn torilllas around I made a taco bowl. In a the same mindset as with lunch, I just added whatever I could find in the fridge that fit the "Mexican" theme of the night. It turned out to be a really yummy bowl. 

see you soon!

xoxo,

Maddie 

Tuesday's Eats: A Very Hungry Caterpillar

When I was really little I loved the book "A Very Hungry Caterpillar", and so when I would eat a lot as a kid my mom would call me her hungry caterpillar. Today it has still stuck with me as the book always comes to mind on days I need a lot of snacks. There was no particular reason for me being extra hungry this day, but I made sure to listen to my body and eat more when I needed to. Here is what I ate. 

Breakfast: Scrambled Eggs, Tomatoes, Kale Salad and a Peach

I eat something like this almost every day in the summer. Egg for protein, and then all of the fruits and veggies I want. The biggest form of variation I have is making toast instead of eggs, but I love this breakfast so much that I don't see myself changing any time soon. 

Snack: Cereal Mix with Cinnamon, Peanut Butter and Flaxseed

Normally my breakfast keeps me full until lunch but not this day. I needed a snack in the middle of the morning so I mixed cinnamon Chex, multi-grain Puffins and Purely Elizabeth granola. I topped it with peanut butter and flax for some healthy fats and protein to make for a more filling snack than just bowl of cereal. 

Lunch: Chickpea Pasta with Spinach, Broccoli, Tomato Sauce and Parmesan Cheese

There have been a lot of rainy and dreary days recently so a warm bowl of pasta was needed for lunch. I love chickpea pasta for the added protein that normal gluten free pasta lacks. For this meal I found all of our leftover veggies from the week and threw them in the bowl. This was nothing special but it really hit the spot. 

Snack: Date Pinwheel Cookies and Tea

My mom and I were out running errands so we decided to pick up a treat from a gluten free bakery. I have been liking dates more and more so I wanted to try these cookies. Boy, are they so good that it was hard to not eat the whole bag. 

 Snack: Bhu Fit Protein Bar

After going for a walk with my parents I really needed another snack to tide me over until dinner time. I normally try to not reach for a protein bar at home since I can make myself a nicer snack, but this bar was calling my name. I just discovered them this spring, and I have really liked having some around. 

Dinner: Korean Kabobs, Roasted Cauliflower and Cucumber Salad

These kabobs were amazing. It was a different kind of meat preparation than we normally have, and it was a great change of pace. As usual, my mom made this dinner, but everyone else had pasta while I had roasted cauliflower. My dinners typically look a little different than the rest of my family due to gluten free modifications, but adding veggies makes me happier anyways. 

Dessert: Vanilla Ice Cream with Canned Door County Cherries

You have no idea how much I am dying for cherry season. I love all stone fruit (way more than berries or anything else) and of the stone fruit, cherries and peaches are my favorite. These cherries are no sugar added canned cherries from a vendor at my farmers market, so it has been helping me get through this sad time without cherries. 

Quick heads up that posting might get a little all over the place as I am getting hip surgery at the end of this week. 

Until next time, 

Maddie