Hey guys! I know that I have been slacking on the food pics lately, and I’m hoping that I might be able to redeem myself today. Because I find posting every single meal of every single day just a smidge boring on a day to day basis, I will be posting like this once a week. I have nothing against food bloggers that do that. In fact, my favorite foodies post like that. I just don’t want to bore you all with me eating the same thing over and over again. :) Plus, I’m too lazy to take a pic of everything I eat. :) I do, however, would love to share some food porn and food ideas with you all. After all, I’ve gotten many ideas for the kitchen from blogs!
I actually had a bowl of cereal this morning because of my migraine which I promptly puked up soon after eating (Sorry if it makes this next pic less appetizing).
But, I did have this wonderful buckwheat pumpkin flax waffle topped with berries and honey yogurt yesterday. It was amazing!!
I really love starting out the mornings with something like this. It was sooo filling, and it satisfied my sweet tooth just enough!
For lunch, I had some left over quiche (I sort of combined both of these variations) and some salad:
The salad contained baby greens, steamed broccoli, vine ripened tomatoes, feta, cucumbers, radishes, red onions, and a champagne vinaigrette.
For an afternoon snack, I had a bowl of salted edamame (soy beans):
If you didn’t already know this, these suckers are available in your frozen food section! They contain good fats and protein and make a great snack!!
For dinner, I really wanted to try out some of my new Salmon Tea Rub from The Spice and Tea Company.
I coated the salmon with a thin layer,
then baked it at 400 degrees F for ~15 min.
I hate overcooked salmon, so I was happy when this one turned out perfect! I think that the tea flavor was a little too strong though. Next time I make this I will only put on half of this amount. It was a really good flavor though! I paired my salmon with a salad:
AND my cheese grits. Here is how to make them!
Sharp Cheddar Cheese Grits (adapted from Eatingwell.com Shrimp and Grits)
- 2 cups chicken broth
- 1 and 1/2 cups water
- salt and pepper to taste
- 3/4 to 1 cup (depending on your mood) sharp white cheddar cheese, shredded
- 3/4 cup quick grits (NOT instant)
Bring broth and water to boil. Add grits, and simmer on low for 6-7 minutes whisking on and off to fend off lumps. Whisk in cheddar, and serve immediately! Enjoy!!
I want to make Foodie Fridays a regular thing so let me know if you like it or not! Anyone excited for the weekend! I am!! ;) Happy Friday, friends!!