Happy Thursday! Well, what's left of it anyway. Though for one rare occasion, this is actually my Friday (so this counts for 
Though I'm about to head out the door shortly (in more ways than one), I figured why not try to knock out another 30-minute post to check in and share what I've been up to this week? And by "what I'm up to", I mostly mean what was cooking in the kitchen. As much as I am enjoying taking some time away from the computer, it is still fun to show you all what I've been whipping up with my seasonal fruits and veggies to keep us fueled in our daily endeavors. Speaking of fueling, I'm really excited to have gotten in some fresh study material to use for some of my personal training and nutrition certification continuing education requirements. After seeing The Game Changers finally, this came at just the right time to keep learning and growing in my knowledge!
A lot of the information I imagine I already know and implement in my own meal planning, but it's always great to continue to expand my knowledge and keep getting more confident in my nutrition coaching. Especially with a growing number of people getting interested in plant-based and vegan eating. Speaking of the food, come on into the kitchen and I'll show you what we were munching on all week...
We are still finishing off the last of the apples we picked last month, so this week I made an old favorite that I had almost forgotten about. This Tofu Apple Bake may sound a little interesting, but it is a delicious breakfast that packs a protein punch with the tofu and a natural sweetness with the apples and cinnamon. It is easy to put together, and lasts for at least a few breakfasts for each of us.
All of the radishes are starting to pop back up at the market with the cooler weather, including these stunning watermelon ones. Aren't they so pretty? They pack a bit of a peppery punch, so they were perfect to add a bite to a vibrant version of a potato salad. I might have overdone it a bit (if that's such a thing) on the greens this week when I realized I needed to use the radish and turnip tops in addition to all the other greens I bought, so pretty much all my meals had lots of the leafy stuff included.
Speaking of cooler weather, a bowl of chili was high on my priority list to add for a warming meal on these increasingly dark evenings. I hadn't done a white bean chili in a while, so I used navy beans, some of the last of the green unripe tomatoes and hot peppers from the garden, celery, bell peppers, onion, millet, and lots of kale! This hit the spot just as I hoped.
Despite the seasons beginning to change, there are STILL a few summer favorites like these sweet and juicy cherry tomatoes hanging on at the market, as well! I ended up putting together a bit of a succotash and curry fusion bowl with butter beans, the tomatoes, hakurei turnips with the greens, and more bell and hot peppers. The spices were curry powder and garam masala, with a bit of coconut milk to add that creamy sauce to tie it all together. The hot peppers from the garden really are so hit or miss. I used two in this bowl and it was quite spicy, while the chili had four and turned out really mild. Either way they were both yummy, haha.
I could share the date oat bars I made for the trip tomorrow and my roselle jam, but I think I'll save those for another time when I can devote some more energy into doing those justice. Just like my last post, these are all meals I put together in 30 minutes or less, and they have kept us full and fueled all week long. As much as I enjoy my cooking, it will be a welcome reprieve to put away my apron for these next few days away. Now we're just keeping our fingers crossed for some nice weather and an easy drive!
Wishing you all a fantastic weekend, as well, and I'll catch you next week!
