The AQI was back in the normal range so even though I was sooo groggy, I dragged myself out on a run before church. Unfortunately, I barely left enough time to eat.
I was really in the mood for another blueberry smoothie but didn’t have enough time, and then I saw a Kite Hill blueberry greek yogurt peeking out on the bottom shelf of the fridge! Perfect! I don’t know why yogurt never occurs to me. I guess it’s because I usually want nut butter DRENCHED things for breakfast – like quick breads, or seedy bread, or Nourish bread. It’s nice to know my breakfasts finally got the memo that it’s summer. I went through a 6 month smoothie phase (spanning winter!) way back when and now it’s seasonally appropriate and I’ve had, like, four since May. 😛 Well, I guess there WAS that whole acai bowl phase in Hawaii. Anyway.
Lunch time! What we got going on here?
First smoked salmon. That’s what I wanted the most, so the rest of the meal revolved around that. Also, salty almonds. Because I hadn’t had any nuts yet in the day and that’s not like me. And then I needed a vehicle for the salmon, which is where the crackers entered the scene. I blogged about them here, fyi, but the brand is The Organic Pantry Co. And then to make the salmon and crackers a legit sando of sorts was the cashew based “cheese” that I got from the co-op last week by Parmela Creamery.
During nap time, the haze cleared up a bit and the sun finally managed to peek through! Hooray!
We took advantage and went to the city pool that afternoon and it was a blast. P is allllmost able to swim on his own. He can go really long distances and has finally mastered breathing, but still gets tired and I’m not sure he’s 100% deep end safe. This last round of swim lessons really made a huge difference. Even V has finally succumbed to putting her head under water and kicking to get short distances! Major progress! Hopefully they don’t forget it all after summer ends…
I had dinner mostly prepared for when we came home.
Meaning the bacon was cooked and the corn was cut off the cob. The rest came together quickly.
I used the rendered bacon fat and juice from 1/2 a lime as the dressing.
This chopped BLT salad is Kyle’s favorite salad. Ever. And I don’t throw that “favorite” word around often with him (only 5 times/day with me) but in this case it’s true.
He asks for it a few times a month and somehow it always gets put off. I’m not sure why. It’s simple to make and has ingredients everyone loves – Bacon! Avocado! Feta! Score!
And speaking of feta…it’s harder than you’d think to find “real” (as in made from sheep’s milk) feta in regular grocery stores. Basically I find that I usually have to go to Nugget when it comes to fancy quality (non cow milk) cheeses. The exception being the Pastures of Eden feta that you can get at Trader Joe’s. Even Bon Appetit ranks it on their best cheeses to buy at TJs. It’s affordable and deliciously salty and briny with a perfect crumble. A little goes a long way, but I still find I want more than a little. 😉
Mmmmm…a perfect summer dinner and nice end to the weekend. Here’s hoping the fires get under control soon.
Kite hill yogurt and forager’s are the only tolerable nondairy yogurts! I can still manage greek yogurt (only a few brands like fage where it’s super thick) which makes a regular appearance for breakfast with whatever fruit and crunchy granola or cereal is around. Have you tried those GF crispbreads at trader joe’s? I don’t think they’re organic, and they’re large and very sturdy- this summer i keep eating them with avocado or whatever dip thing is around.
That BLT salad is so perfect for summer! I’m forwarding that recipe to my sister for my baconoholic nephew and i bet i could make it with some tempeh bacon…..
I loooove those crispbreads!
Oh I see here! Goat milk feta! I’m so impressed.
Sheep 🙂