used veggie pasta shredder thing to make zucchini noodles
On the menu for this week:
egg muffins for breakfast with either Puffin cereal, some berries, or oatmeal.
Lunch/Dinner options: taco salad (ground turkey, romaine, Trader Joes super 8 chop, guacamole, pico de gallo), or zucchini noodles with turkey tomato sauce.
I’ve got a few bags of frozen veggies or burgers in the freezer to mix into the rotation too, just in case. I’m a big fan of Trader Joe’s (frozen) grilled, marinated eggplant and zucchini slices. They’re an easy meal base, or addition to simple sandwich. I also try to always keep some Trader Joe’s frozen, sliced, fire roasted peppers on hand; they are way more flavorful then plain frozen peppers, and are perfect for omelettes, salads, stir fry etc.
I will bake more. I will bake more. I will bake more.
I’m trying. Solemnly swear.
This enthusiasm for warm food and fall flavors drove me to try a muffin recipe. This is from an old Cooking Light cookbook I unearthed from my shelf.
I didn’t have dates, or pineapple. Subbed in some figs, diced apple, and pecan bits instead of walnuts. Oh and I didn’t have any bananas in the freezer (weird right?!) so I used one almost ripe banana and extra Greek yogurt.
I also added some vanilla and pumpkin pie spice. I should’ve added more. These muffins were so moist and texturally perfect with the apples and pecans. But so bland. So bland. Ugh. Oh well, nothing extra butter and jam can’t fix.