mealtime observations over a week in february.

IMG_1807stovetop oats pre-mixing: oats, soy milk, banana, frozen blueberries, coconut oil, cinnamon, flax, later topped with almond butter

The stronger my coffee, the better my bowl of oatmeal tastes.  I adore that duo of sweet banana and black bitterness.

IMG_1729brown rice pasta, broccoli, kale, scallops, butternut squash and sage sauce [butternut puree, hemp milk, sage, lemon juice, salt]

I really do love fish.  I don’t need to eat it all the time, but I always enjoy it immensely when I do.

IMG_1812

What is it that makes granola so delicious?

IMG_1733

Avocado, butternut squash, and chili powder make a surprisingly delicious sandwich.  Also, while sandwiches are ideal when you have to eat dinner at your desk before leaving for a post-work event, I do miss my greens.

IMG_1462spinach, quinoa, parsnip, carrot, beet, sunflower seeds, raisins, lemon-coconut dressing

My favorite lunches come in bowls – soups, big salads, bowls of grains.  Sometimes all three.

IMG_1817

A lot of people eat on the subway.  Not a lot of people eat raw cashews on the go like I do, but I have recently spotted at least four Snicker’s bars.

IMG_1441warmed up: bosc pear, raspberry jam, dark chocolate chips

I am so happy that I eat dessert every day.  I think everyone would be a lot happier if they had a sweet snack after dinner.

Anything you’ve noticed while eating lately?

Related posts:

  1. a week of morning variety.
  2. breakfast week.
  3. swampy oats.

10 comments to mealtime observations over a week in february.

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