Sunday food prep (3) – what went down in my kitchen

Hello!

Happy Monday!

I was getting ready for work this morning, brushing my teeth, and I happened to look out the bathroom window into the back yard.

I saw some random orange spots on our fence and it dawned (ha! no pun intended. yes, I’m a dork.) on me what it was.

I went out to the front and was graced with this beautiful sight!

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I’m taking the gorgeous sunrise as a sign of a good week to follow.

My foot is feeling better, the swelling has diminished substantially, and I’m looking forward to getting in some good workouts, regardless of the stinkin’ boot. 🙂

So, I didn’t really do any food prep last weekend – that was PRE-boot – but this weekend I hopped (on one foot) right back into it.

I knocked out a loaf of my favorite sandwich bread.

It’s so easy and delicious!

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I roasted a chicken the last time I prepped and we used every little bit of it during the week so I decided to do another one.

I was really excited about the thought of roasted chicken sandwiches on homemade bread!!!!

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Ran a couple of errands while it was in the crockpot and MAN, did it smell amazing when we got home!

5 hours on high and it literally fell apart when I tried to take it out of the crockpot. No shredding necessary.

I made a paste with olive oil, fresh minced garlic (about 3 cloves), 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, and some salt and pepper and rubbed it all over the bird. I stuffed the cavity with some onion and garlic cloves.

If you have a rack, put that in your crockpot to allow the heat to circulate all the way around the bird while it’s cooking. If you don’t have a rack, you can MacGyver one (yes, that’s a verb) by making a few aluminum foil balls and setting the chicken on them. (Got that tip from Lindsay at The Lean Green Bean!)

We totally gobbled up all the trail mix I made the last time so I decided to make some more.

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I wanted to make it a little different to keep it interesting. 🙂

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These little jars are just PERFECT for storing trail mix at my desk. Or, if you’re like my sailor, in your car because you keep forgetting to take it inside with you.

I decided it was high time I tried my hand at some homemade almond butter, seeing as I eat it practically every day – in my oatmeal, on bananas and/or apples, in smoothies, on a spoon…….

Besides, I don’t use my kick butt food processor as often as I probably should so I really wanted to break it out! 🙂

I grabbed some Blue Diamond Honey Roasted Almonds for something different and dumped about 1 1/2 cups into the bowl.

I pulsed until the almonds looked like this.

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Then, I set the speed to low and, about 5-6 minutes later (with stopping to push the almonds down from the side of the bowl), I ended up with beautiful almond butter!

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The bonus is – it’s actually cheaper to make your own than buy a jar! For reals.

I’m totally going to be trying some new things – like buying raw almonds, roasted them myself (maybe with some local raw honey?), and then going from there. I’m definitely going to do my own peanut butter, too. So worth it! I can’t even begin to describe the smell of the almonds going from crumbs to butter. I was practically drooling all over the machine!

 Then, I used my fresh almond butter instead of peanut butter in these Oatmeal Breakfast Bars from Erin at The Law Student’s Wife.

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Had one for breakfast this morning (warmed it up about 15 seconds) topped with Greek yogurt and blueberries.

OM NOM NOM!!!

So, that should keep us pretty set for the week. I did buy a couple of cans of Amy’s Organic Chilis for my sailor for quick lunches or dinners (can you say chili dogs?) when I’m at CrossFit. Plus, we have plenty of yummus hummus and veggies and fruit for snacks.

Talk to me: What’s on your menu for the week?

– jennifer

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4 thoughts on “Sunday food prep (3) – what went down in my kitchen

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