This week we made and ate breakfast, lunch, and dinner over the course of a quiet and rainy day. Although I am eagerly awaiting a kitchen remodel, there is something soothing about cooking each meal in-house. For breakfast we made oatmeal, for lunch we made a quinoa and cherry tomato salad, and for dinner we whipped up a simple (and delicious!) egg noodle pasta dish.
1 cup raw oats
1 cup milk of choice
2 tablespoons PB2
1/2 sliced banana
1 cup sliced strawberries
1 tablespoon Bee pollen
In a medium pot, pour the raw oats in with equal parts water or desired milk. Cook on low heat while stirring. Once the oats begin to bind with the liquid, stir in PB2, remove from heat and place in bowl. Garnish with fruit, a drizzle of honey, bee pollen, or whichever toppings you prefer. Enjoy!
3 cups quinoa
Balsamic vinaigrette (we used Tessemae’s)
Salt and pepper
Cook the quinoa with water in a small pot over moderately low heat until the water has been absorbed. Transfer the quinoa into a bowl and let cool. Chop cherry tomatoes (we used yellow and red), avocado, shallots, and cucumber into small pieces and mix into quinoa. Lastly, drizzle balsamic vinaigrette (or whichever dressing you prefer) on top, add a pinch of salt and pepper, and done!
1 package of frozen peas
2 tablespoons olive oil
1 tablespoon lemon juice (or to taste)
Salt and pepper
This pasta dish is surprisingly simple, fresh, and delicious. Start by boiling water and cooking noodles to desired softness. Meanwhile, add the peas to a small saucepan and heat them on medium until warmed through. This will typically happen between 2 and 3 minutes, so make sure to stand by as they boil. Once the pasta and peas are ready, mix together in a large bowl with olive oil and lemon juice. Finally, add salt and pepper and garnish with a ton of grated pecorino cheese. The more the merrier!