This always happens. I find a breakfast that I like and I eat it until I either grow terribly tired of it or I swear it off for the sake of this blog’s sanity. I seriously can’t get enough of this delicious combo and it’s super fast to throw together in the morning.
- 1/2 c. uncooked oatmeal
- 1 banana, sliced
- cinnamon and nutmeg
- 2 T. crushed flax
- 6-oz. plain yogurt
Stir, stir, stir. Devour.
After a quick, 3-mile morning run, I had two fuzzy kiwis and a handful of almonds.
Today being the first day of summer, I thought it fitting to indulge in some cold, crunchy produce. I didn’t realize until after making my lunch that I was basically eating two salads in one sitting. I was originally planning on having a side salad along with a hummus roll up, but this roll-up would not—well—roll up, so I ate it as an open-faced sandwich instead. It was layered with garlic hummus, chopped onions, grated carrots, avocado, mesculin greens, tomatoes, sprouts and a slice of swiss.
This afternoon, I picked 18 pounds of these red beauties.
How is my family planning on consuming all of these delicious berries? Yes, there plans for smoothies and probably the occasional dessert. But I’ve got to say that I’m way more excited for using them as a fresh jam alternative. I’d much rather layer my peanut butter sandwiches with fresh berries. And my oatmeal. And cereal. Oh the countless possibilities!
I hereby promise to not let one—not one!—of the berries go to waste.
Afternoon Snack: toasted slice of Trader Joe’s whole wheat sourdough bread, smeared with about a T. of Justin’s honey peanut butter and more strawberries
I like to think that I’m somewhat adventerous when it comes to food and making meals. Never be afraid to try. But somehow whenever I buy cod, I always—always, always, always—top it with melted butter and organic Late July cracker crumbs. It’s delicious. It’s quick. And I could make it blindfolded.
But today I wanted to try something a little different. And even though I’m not afraid to cook with a little bit of real butter now and then, I’d still like to sneak in olive oil a little more often then not. Knowing that my entire family loves pepper and onions, I used that as the base for this fish.
Baked Cod with Sauteed Onions
- 1 lb. cod
- 1 medium onion, cut in half and then sliced thinly
- 2 tsp olive oil
- salt and pepper
- lemon & pepper seasoning (or you could probably just sprinkle with fresh black pepper and add a squeeze of fresh lemon juice—or orange!)
- Heat olive oil in medium sized pan. Add onions and cook until onions are browned and tender. Sprinkle with salt and pepper.
- Place cod in baking pan sprayed with cooking spray. Spread cooked onions over top.
- Cook at 325 for 18 minutes.
I served up some brown rice with peas on the side (simply cooking them separate and then combining them at the last minute,) and a delicious veggie concoction. That would be 1 summer squash (diced), 1 onion (also diced), and a can of petite diced tomatoes. I added in some garlic powder, basil and a splash of balsamic vinegar for an extra zing. And then I added some goat cheese on top which just added that little something special. 😀
Off to relax! I have a busy morning of painting planned for tomorrow. My Pepere asked me to paint his deck and I plan on going super early to beat the heat of summer (we can officially call it summer now!! Excited! )
Question: What is your favorite way to use strawberries other than eating them as-is?
Wow that is a delicious looking dinner! I love cod 🙂
Those strawberries look so ripe and juicy! I love strawberries on Greek yogurt, and strawberry shortcake. 😉
I wish I had your day of food…everything looks so amazing, fresh and delicious! I love the combination of avocado and hummus…might be having that for lunch tomorrow 🙂
I have to mention Strawberry shortcake, because it is soooo good! 🙂 But I love strawberries in cereal SO much too!
My mother in law makes the best strawberry pudding dessert thing. It’s perfect for summertime. Or I love them made in to jam (without a lot of added sugars obviously). You are just like me…I do not let produce go to waste!! Those berries look phenomenal! Did you grow your own?
No, but I would love to own my own strawberry plants—how awesome would that be?! 😀 There’s a farm in Mason, NH that has some of the best berries at a reasonable price, and that’s where these strawberries came from. 😀
Strawberry pudding sounds delicious, by the way!
18lbs?!? That’s amazing.
I love sauteed onion so that combo looks absolutely amazing! in fact i love anything onion related..even raw onion! i’m not a huge fan of strawberries as they are and similarly i’m not a huge fan of things strawberry flavoured! i do like a strawberry crumble though! xx
i think i will try and add nutmeg to my oats-never had! gosh i love strawberry pie, strawberries in my smoothies and salads. they are so versatile!
Mmm, cod! And that breakfast looks delicious, do you let it soak for a while or eat it straight away?
xxx Julia (Taste of Living)
I eat it straight away! 😀 It really doesn’t take long for the oats to soak up a bit of liquid. But I like it a little on the chewy side, and I’m sure it would be even softer if you let it sit for a good 10-15 minutes in the fridge. 😀
I really love strawberries on a salad with spinach and cottage cheese–I promise it’s really good!
Oh that sounds delicious! I used to eat strawberries with cottage cheese all of the time and completely forgot about that combo. I can imagine it would be delicious as a salad with spinach as well. 😀
Wow – eighteen pounds! Do you freeze any of the strawberries, or do you tend to use them while they’re still fresh? I love to make freezer jam when I have huge quantities of fruit, so then I can have the taste of fresh fruit all year.
Yep, I freeze some of the berries whole in the freezer to be used for smoothies or mashed. How do you make freezer jam? I’ve heard of this before, but have never attempted to make it. It sounds like a great idea! 😀