The best part of my weekend was spending quality time with my husband and my family. Followed closely by some delicious eats… and the fact that it was warm enough to drive around with the top down! I love getting my Vitamin D from the sun!
Some recent eats – trying to embrace salads as meals – lunches, mostly. I typically have to supplement it with some soup or a protein source, like brownie batter yogurt.
Friday’s salad was topped with cucumbers, green and red peppers, celery, beets, goat cheese, and balsamic.
Friday’s dinner was Lent friendly – oven baked “fried” cod breaded simply with panko – nice and crispy!
And one pot mac & cheese (it’s the only way I’ll make it anymore, and I’ve simplified it to not need a recipe):
One Pot Mac & Cheese (inspired by this recipe)
- equal parts dried pasta & milk
The following should be used per cup of dried pasta:
- 1/4 tsp dried mustard
- 1/8 tsp garlic powder
- pinch nutmeg
- 1 tsp butter (optional, but really takes the flavor over the top)
- 1/4-1/3 cup shredded cheese of choice (I use a mix sharp cheddar and something very melty – this time it was extra sharp white cheddar and some mozzarella)
- Bring pasta, milk, mustard and garlic powder to a boil, stirring CONSTANTLY.
- Reduce heat to a simmer and cook 15-18 minutes, until most of the liquid is absorbed and pasta reaches desired texture – you may need to add more liquid.
- Stir in butter and remove from heat.
- Add cheese, stir to melt, and serve immediately.
1/4 cup peanut flour, 1 egg white, 1/4 cup almond milk, stevia – topped with banana and sugar free syrup.
After spin class – light wheat bread, goat cheese, 1 egg + 1 egg white, sugar free strawberry jam.