My Week in Food


Had to lead off with the recipe that grabbed my eye the most this week: Oatmeal Peanut Butter Chia Chocolate Chip Breakfast Cookies. A mouthful to say, as are the cookies to eat, I’m sure. I can’t lay claim to the recipe (it’s from The Spicy RD), but it is definitely going on my “gotta try” list.

Dark Chocolate Lemon Energy Balls / Mom's Kitchen Handbook

One healthy treat I did make this week were these Dark Chocolate Lemon Energy Balls from Food Confidence. Looking at them makes me think of the “Looks like a pump, feels like a sneaker” advertising jingle.” As in “Looks like a truffle, fuels like a …” You get the idea.

Teenage Kale

The week didn’t start off with sweets, though. It began with a massive shop at the farmers’ market where I spied this charming sign. Love a farmer with a sense of humor.

Real Baby Carrots / Mom's Kitchen Handbook

Stocked up on these little guys at the market. Mother Nature’s answer to the baby carrot.

Weekday Meal Prep / Mom's Kitchen Handbook

And then spent a few hours banging out meal prep to give me a head start on weekday cooking: a batch of quinoa, a batch of Slow Cooker Pinto Beans, a mess of washed spinach, a jar of Parmesan Kale Chips (recipe in my cookbook), hard boiled eggs, and DIY Microwave Oatmeal.

Then I napped.

DIY Corn Tortillas / Mom's Kitchen Handbook

Those pinto beans came in handy on Taco Tuesday when we we took things up a notch and pulled out the tortilla press. I picked up masa at a local Mexican market to make the tortillas, but found this recipe if you’d like to make them from scratch. They’re so good fresh from the pan. Worth it!

Rainbow Salad  Mom's Kitchen Handbook

The quinoa was perfect to fortify lunch salads and for dinner sides. That little splash of purple on the plate is my latest obsession: fermented foods!

Fermented Foods / Mom's Kitchen Handbook

I discovered the ginger beet kraut at Whole Foods. The probiotics in fermented foods are thought to be like a spa for your intestines. Other fermented options:  kimchi, miso, tempeh, yogurt, kefir, kombucha  (why do they all need to sound so very odd?).

Beef Sliders on Little Gems / Mom's Kitchen Handbook The last of our farmers’ market bounty came in handy when we did burger night. I made petite beef sliders and used Little Gem lettuces in lieu of hamburger buns. Swiped that idea from the Yummy Supper cookbook. 

Miso Marinated Salmon / Mom's Kitchen Handbook

With the cupboards nearly bare towards week’s end, I was happy to find some wild salmon in the freezer and this Miso Ginger Glaze to go along with it (see…fermented food fixation).

Yogurt Bar / Mom's Kitchen Handbook

This was a highlight on Wednesday: a chance to chat with Siggi of Siggi’s Yogurt fame. That’s him, photo bombing my shot of the yogurt bar. I learned all about skyr, the thick, creamy yogurt of his Icelandic homeland, and the philosophy behind his brand — committed to keeping ingredients pure and added sugar to a minimum.

Lunch Box Make Your Own Parfait / Mom's Kitchen Handbook

Which is why I had no problem sending it in lunch boxes with a sort of make-your-own parfait set up.

Blackberry Yogurt Parfait / Mom's Kitchen Handbook
I did up my own parfait at home:  Plain yogurt, a drizzle of maple syrup, toasted almonds, berries. Dreamy.

Steeped Cookbook

Leaving you off with a book that caught my eye this week: STEEPED by Annalies Zijderveld. It’s a cookbook all about the ritual of tea featuring tea-infused recipes. Clever and beautiful. I’m thinking Mother’s Day gifts, no?

How was your Week in Food?



05.01.2015 at9:23 PM #

Vi Dang

How do you pack yogurt for your kids’ lunches?

05.01.2015 at9:23 PM #

Katie Morford

You can include a small freezer pack to keep things chilled. Was that your question?

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