I had a Martha Stewart moment one day making after school snack: A whole banana rolled into a peanut butter-smeared slice of whole grain bread.
The tomatoes are insane right now. No chance we’re getting scurvy over here. This week’s favorites were a luscious ratatouille, an open faced tomato sandwich for breakfast, and simple tomato salads. These beauties came from my friend Leigh’s garden. Lucky me.
My current between meal snack obsession: Walnut-stuffed medjool dates. I got so excited I posted this shot on my Facebook page. My kids said I was weird.
Got a wild hair to make these Rise and Shine Muffins last weekend from The Newlywed Cookbook. Super nourishing with zucchini, carrots, whole grain flour, and nuts. The top has a perfect crunch.
I’ve made three batches of this kale salad in the past week. I think that much kale warrants a treat, which is where cake comes in.
This is a tried and true Almond Butter Cake (emphasis on butter) from Marion Cunningham made for a friend’s birthday party this week. Not so healthy, but so easy you can make it with your eyes closed. And it’s delicious. Plus, don’t forget about all that kale.