Summer & Strawberries

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!)

1. Heat olive oil in medium sized pan.  Add onions and cook until onions are browned and tender.  Sprinkle with salt and pepper.
2. Place cod in baking pan sprayed with cooking spray.  Spread cooked onions over top.
3. 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? 

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