Matt and I both don’t deny we are trendy when it comes to the whole, “put an egg on it.” There are so many ways to enjoy eggs, and thanks to him, I crave them so much more now! On Friday, we both warmed our leftover focaccia pizza topped with bruschetta, mozzarella, and marinated artichoke hearts and then topped it with an over easy egg, x 2 for Matt. Fresh blackberries from the Fruit and Berry Patch on the side, and a Jackson photo-bomb!
Typically Mason is the one begging to be held, but our sweet girl was wanting Mama snuggles after breakfast. The boys made it in the background! ❤
Last week I had a lot of fun with summery fashion. The maxi skirt is one of my favorites! A few years ago, I bought the skirt on the right from Planet Xchange brand new with the Anthropologie tags still on it. It was such a score, and I still love it! I bought the bottom left blouse from a vintage shop in FL while I was there March 2014 for my first job as an RD.
Friday night’s dinner was an Italian-style tuna salad with Italian herbs, lemon habanero infused olive oil, lemon, and Dijon mustard. We scooped it with beet crackers and noshed on roasted Brussels sprouts seasoned with smoked paprika and sprinkled with roasted sunflower seeds along with guacamole from Aldi.
For dessert, I made quite an epic affogato. I took a video and included a few screenshots. My first attempt was an absolute fail that had Matt and me dying laughing! My perception was thrown off from looking through the camera, so I poured the coffee directly on the counter.
On Saturday, I made us spiced oatmeal topped with fresh plum and mango, almond butter, and fig-raspberry-orange-ginger jam.
I met one of my best friends at Wild Love Bakehouse and treated myself to a latte and this flaky perfect croissant sandwich. It had been forever since I’d enjoyed a croissant!
I went by the post office and bought several books of stamps for our invitations. I love the filigree heart as well as the vintage botanicals!
Dinner turned out quite excellent, if I do say so myself. I layered greens, fresh red cabbage, tomatoes, freshly roasted carrots, leftover roasted Brussels sprouts and potato wedges, cucumber, and sautéed Old Bay seasoned shrimp. I made a quick cocktail sauce for dipping, and Matt and I both thoroughly enjoyed this meal.
So much color and texture = so much variety and nutrients!
While Matt made a smoothie, I put together a yogurt bowl with half a banana, blueberries, blackberries, PB drizzle, sprinkle of Heritage Flakes, and the seed-buckwheat cereal. We watched The Boss with Melissa McCarthy. It wasn’t as funny as some of her other films, but it had some hilarious scenes.
My phone can’t capture it as well as I wish, but the moon was really pretty that night.
Matt suggested that we make the seed-buckwheat cereal with spices and hot water rather than just using it as a topping. So we did just that on Sunday. I chilled mine and had it with yogurt, mango, berries, almond butter, and Qia coconut cereal.
He added the leftover jar of Beech Nut beet-pear-pomegranate to his and then drizzled maple syrup after I snapped this picture.
We only had enough coffee for one of us, so I took one for the team. 😉 Matt gave me a small amount at breakfast and then I made my way over to K brew for a café au lait. I brought our invitations, and I’m proud to say that I addressed a good majority of them! I even put them into the mailbox yesterday evening. I know it’s a bit early (a little under three months from our day), but I figured it would be best to give our guests more time to make arrangements, if needed.
As I was finally getting in my cardio on the ole ‘mill, I saw that they had SnapChatted a photo that afternoon, and I was captured in it. Ha!
This lovely sign on the scale at my Y reminds me of the positivity that Kylie shares.
I found a natural gluten free porcini risotto at TJ Maxx a little while back and finally made it yesterday. It was inn-credible! I used the remainder of the chicken stock from when we last baked a whole chicken along with a fresh quart of chicken broth, water, and two good-sized splashes of white wine. I added steamed green peas at the end.
I made a salad topped with bruschetta, marinated artichoke hearts, a few leftover shrimp, and then sprinkled tomato basil feta on our risotto. Man oh man was this good. I made the whole bag, so we have it to enjoy throughout the week too!
I made whipped banana oatmeal this morning along with leftover roasted carrots and a spoonful of almond butter. #Jaxphotobomb ought to be an internet sensation. 😉
I couldn’t resist taking a SnapChat with their new butterfly crown. 😉
Feel free to comment on anything fun you did over the weekend. I hope you all have a fabulous week!