52 in 52: Week 13

I have finally settled into a routine with classes back up for school and everyone in my house is working. I have found that I am working best with a set schedule for my day. I get my run in right away, then make breakfast and am sitting at my desk working by 9am. I give myself study breaks during the day to make breakfast, a nice lunch for my mom and I, and then to go on a walk in the afternoon. I have made sure to try a lot of new recipes this week. On my instagram (here), I shared my salmon cakes, frittata and lentil/beef sloppy joes. Making all of these new recipe gives me something to look forward to and I am so thankful for that. 

This week I made a cranberry ginger crumble fruit bake from Jar of Lemons.  The fruits I used are apple, cranberries, clementines and blueberries. The recipe initially called for mandarine oranges and blackberries but since I did not have those, I made use with what I had. For the granola topping, I used a grain free granola from Purely Elizabeth. This fruit bake was really interesting, especially with the addition of citrus. I would have never thought of adding it myself, which is part of why I wanted to try out the recipe. 

This fruit bake was really easy to make and tasted great which makes it a win in my book. The recipe says that it is a two serving dessert, but my mom and I had this for breakfast for two days. This first day I ate it with scrambled eggs on the side. Day two did not have as much of the fruit bake left, so I added leftover sweet potato, more granola and then added yogurt on the side for protein. I already have plans to make this again. I want to make sure to save some for dessert so I can try it out with ice cream! 

COVID-19 may be causing problems all around, but I find it important to focus on the good in life too. For me, I am so thankful for being able to cook in a real kitchen and experiment with fun recipes. 

Until next week, 

Maddie