Summer Tidings

Though the beginning of September is technically still summer, and feels like it too, there is always something about the month that screams Fall. I love summer, but the Fall inspires such beautiful memories and emotions that it might just be my favorite holiday.

This also happens to be the first September, in twenty years, that I am not gearing up to go back to school in any capacity. School supply shopping and moving my brother back into college brought some nostalgia, which already runs rampant in me during this time of year. It’s a big change, but it’s a good change, especially once I figure out what I will be doing.

As promised, this week brings a lot of good food made in an actual kitchen, my OWN kitchen, that is so so done, except for a door on the spice rack. Most important, it’s functional and beautiful and I am ready to get cooking.

Breakfast this week featured some repeats, my favorites, that I haven’t been able to make in some time. First up are delectable poached eggs on whole wheat toast. Simple and delicious. My mom makes them best. Enjoyed with berries that is unpictured because I do not like my fruit touching yolk.


Pancakes! Yes, I made them this summer on the portable stove thing, but there’s something about the actual stove top that made these even better. The sad thing is when I first enjoyed these, I was battling that awful virus that swept me off my feet. I started making them before the full effects got to me, but when it came time to eat them, it was a nose blow, hand scrub, bite one-one-one ratio. They are beautiful though.


Oddly enough, I somehow still had a hankering for toast and peanut butter. I tried Trader Joes Artisan Wheat for the first time and found it dense and fresh, perfect for regular Teddie peanut butter and jelly. There was half a banana and some berries too that didn’t make it into the picture.


More toast and peanut butter, this time of the chocolate variety, since they were busy working on the kitchen and I needed to be quick. Beautiful bowl of blueberries and raspberries on the side. I love summer produce.


When I was finally feeling better, though mucus seems to be lingering, I made my pancakes again. I will never get sick of them.


This oatmeal I made with a new, first time purchase of maple peanut butter. I threw a tablespoon into stove top oatmeal along with a tablespoon of cinnamon roasted pecans and a handful of blueberries. It was absolutely delightful and so autumn-inspired, I can’t even wait to have it again with a cup of pumpkin spice coffee on a cold-fall day.


Taking advantage of having my mom home in the morning, I asked for more poached eggs. This could be my favorite kind. Savory and filling. More fruit on the side that didn’t make it into the picture.


When I first got my cold, all I wanted was soup, and my mom obliged. My favorite combination at Panera is broccoli cheddar soup with the Thai chopped chicken salad and a whole wheat baguette on the side.


My mom also obliged in making me a tomato grilled cheese, in which I needed cheezits and strawberries.


Greek salad eaten and enjoyed in our new special salad bowls. Romaine and baby spinach, peppers, tomato, cucumber, carrots, feta, and Greek dressing with a pita on the side.


This is a colorful stir fry, one of my favorite go-to meals, made with Perdue’s honey barbecue chicken and a variety of fresh veggies tossed lightly in soy sauce on top of brown rice.


We had a big family barbecue on Saturday, so here are some of the pictures of this food. Not all of the dishes got snapped and I can tell you, I ate a lot. These were not my single portions FYI but two of the dishes I made, a big salad and a Mediterranean dip I’ll tell you about soon.



Before moving my brother back into school, I tossed a quick salad together and had a side of leftover macaroni and cheese.


Starting off dinners for the week was a steak fajita salad with brown rice and part of a zucchini boat.


A takeout Greek salad with the best grilled chicken and half a pita that was enjoyed through sniffles and snot.


The night I was very sick, I had whole wheat pasta, half of a sausage, and stuffed down a salad. I didn’t take a picture because I forgot.

I went out for Thai with my friend Molly and had a much better experience than last week. This is cashew chicken with an array of veggies and brown rice.


Saturday at the BBQ, I was too busy running around that I didn’t get a chance to snap many pictures. There were burgers and hot dogs along with salad, pasta, beans, and corn. Perfect for Labor Day.

This is the turkey tips from the 99 along with some mashed potatoes, a biscuit, and broccoli. I’m excited to use the leftover tips in a salad this week.


Proving that we do cookouts right, today we had amazing lemon pepper chicken, steak tips with honey BBQ sauce, mushrooms and green peppers to smother the meat, brown spinach rice, a huge salad, and zucchini fries. I found the recipe from a Buzzfeed article and they were so good! I can’t wait to make more zucchini recipes!


A perfect ending meal to an amazing summer full of good fun, tasty food, and sun. I’m sad to see summer go, but I’m happy to welcome fall once again. Rotational seasons rock!

Introducing Meals on Mondays

I’ve been thinking a lot, and we all know that’s dangerous. With the blog, I want to update more frequently but I often have difficulty coming up with interesting post ideas. There are a lot of facets I want to talk about and sometimes they kind of blur together and I’m not sure it’s effective. While there will obviously be random inspired posts, I want to try and stay on a more organized schedule.

Therefore, I am introducing Meals on Mondays. This means that on Mondays, I will post some good recipes I’ve tried over the past week that might be of some interest. Especially now that I have more time to experiment in the kitchen.

This morning I had my peanut butter pancakes with a new twist, toasted coconut. My recipe for my healthy but filling pancakes serves 1:

1/4 cup whole wheat flour
2 tbsp oats
1/4 tsp baking soda
1/2 tsp baking powder
dash of cinnamon

1/2 mashed banana
1 egg or egg white
1/4 cup almond milk or regular milk
1 tbsp peanut butter

Swirl them all together, throw them on the preheated griddle and watch as they turn into miniature cakes. I like to top mine with another tbsp of peanut butter, jelly, lots of fruit, and some coconut. To make them toasty, I threw a tbsp into a pan. They were delicious and full of natural ingredients!


My favorite breakfast!!

This weekend, I also made a caprese pasta salad dish. Boil your pasta of choice and once cooked, marinate in some balsamic vinegar, olive oil, salt, and pepper and let it chill. Once cooled enough, add in chopped tomato, pepper, baby spinach, and mozzarella.

Delicious! Cheese might be my favorite food, behind chocolate.

Today I also made lunch for my sister and me, which was just a colorful salad. I tossed together some baby spinach and baby kale, carrots, peppers, cucumber, half a sweet potato, toasted pecans, chickpeas, feta, and balsamic vinegairette.

Considering I’ve been on vacation for the past couple of weeks, I don’t have many recipes accumulated, but hopefully in time they will add up and I’ll share!