So, I’ve got two recipes for you this week? Yea, I’m a little impressed with myself.
As always, thanks to Jenn for hosting!
Today’s WIAW is all my eats from Monday – last day of class = last professor-bought lunch. I have to say, that was a really good week, lunch-wise.
Yup, I’m still loving my sweet potato, egg and peanut butter combo. You can’t tell in the photo, but I tend to throw on a ridiculously large amount of peanut butter. Because peanut butter is amazing. (right Devon?)
Well isn’t this an awesome little spread?
My prof brought in some rosemary bread, a veggie tray, fruit tray, cheese and crackers, a pasta salad (unpictured), meatballs, and desserts. We were told to nibble on whatever we want through class, so of course, I took advantage.
First plate: meatballs, baby carrots, fruit, crackers and cheese – I think it was cheddar and spiced havarti? Love havarti cheese.
Of course, if I am presented with a buffet, I will not stop at one round.
Round 2: slice of bread, more carrots and another meatball. Plus some unpictured fruit, crackers and cheese. Kind of what happens when you’re sitting approximately half a foot away from the table full of food.
After class, I hit up the gym for my workout. Crazy to think that I’m in my last week of my program with Carrie!
The usual post workout smoothie (unsweetened vanilla almond milk, protein powder, frozen banana, and spinach). Topped with Panda Puffs – it makes me happy!
While I’m no stranger to grilled cheese and tomato soup, I realized that I’ve never actually made my own tomato soup. No time like the present, right?
Roasted Tomato Soup
(Serves 4-6. Inspired by the tomato soup recipe in Bite Me by Julie Albert and Lisa Gnat)
- 2 cans diced tomatoes, juice reserved
- 2 tbsp olive oil, divided
- 2 stalks celery, chopped
- 1 onion, chopped
- 10 baby carrots, chopped
- 1 clove garlic, chopped
- 3 cups chicken broth
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
2. While tomatoes are roasting, heat remaining tablespoon of olive oil in a large pot. Add onion, garlic, carrots and celery. Cook over medium heat until soft.
3. When tomatoes are done and veggies are soft, add tomatoes, reserved juice, chicken broth and basil. Bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes.
4. Take soup off heat. Blend with an immersion blender, or in batches.
Of course, grilled cheese is necessary for soup.
Dinner was followed by tea and an unpictured handful of cat cookies (I’m down to the last few in the container…sadness)
Yes, it is winter. That will not stop me from drinking fall-themed tea.
A mix of Greek yogurt, chocolate casein and Justin’s Vanilla Almond Butter. It did the trick!
Jenny’s countdown continues!
Wrapping paper or gift bags?
I feel like gift bags are the easier option, but gift wrapping is definitely prettier. Although, I’m not actually all that great at wrapping presents, so maybe I should stick with bags.
Although, that reminds me…I should really pick up some gift wrap this weekend!
<— Have you started wrapping your Christmas presents yet?
<— What’s better for grilled cheese: Tomato soup or ketchup? Really, I’m happy with either.