I’ve had such a busy week [tennis, meetings, business planning, a field trip to Lake Johnson, Triangle Restaurant Week at Chamas, etc] so I haven’t been cooking very elaborate meals for lunch or dinner. Here’s an overview of some of my simple, thrown-together snacks and meals this week!
Edamame pulled from the freezer, sprinkled with sea salt, and defrosted over night then microwaved for ~30 seconds at snacktime
Sharp cheddar cheese cut into cubes and thrown into an Easter egg!
Cherries from the Dupont Farmers’ Market
A delicious simple summer salad: chopped tomatoes, peppers, cucumbers, and corn cut off the cob with olive oil, gluten-free soy sauce, sea salt, pepper, dried red chili peppers, and garlic powder
Edamame pulled from the freezer, sprinkled with sea salt, and defrosted over night then microwaved for ~30 seconds at snacktime
Salted tomato slices
Cheddar cheese cubes
Trader Joe’s Organic Foursome vegetable medley
Pan-fried Harris Teeter sun-dried tomato polenta with a scoop of ricotta and sun-dried tomatoes
Round two of sun-dried tomato polenta
Pickled cucumbers, carrots, and edamame {recipe to come}
Green olives
—–
Also on this week’s list of “gluten-free wins”: I went to a luncheon and was faced with two options: a light salad or a sandwich. I filled up my plate with salad and then grabbed a tuna sandwich; I put the filling of the tuna sandwich on top of my salad and set the bread aside. Yes, it’s wasteful and no, it wouldn’t work for a Celiac but a gluten-free girl’s gotta be creative!
—–
In other news!
to my friend Sara D!
