I ended up getting to spend a lot of Sunday in the kitchen prepping food the week. I had not intentionally planned to, it just seemed to happen starting with breakfast. We had cottage cheese on hand (not a norm), which is a must for these protein packed waffles. The best waffles. I ended up making a double batch which leaves us more then enough for a few extra breakfasts throughout the week.
Then I just continued on. I wanted to make more no kneed artisan bread (to make up for my mistakes), so I got that dough started. I baked up one loaf and have enough dough in the fridge for 3 more. Even with expired yeast, it turned out amazing!
Last week I made a batch of peanut butter coconut oat no bake bars. Jacob and I devoured them. This week, I doubled the batch + washed and cut a bunch of strawberries.
I was going to prep some spicy black bean burgers for tomorrow’s dinner, but instead we went to the park for a little swinging since the sun came out to play.
And lastly, I made a salad. Not a green salad, a creamy crunchy salad. A highly adapted this salad I found at From Grandma Loy’s Kitchen – my super secret blog for this month’s Secret Recipe Club reveal!
This salad almost didn’t happen. For days I’d been eying her molasses cookies, pumpkin oatmeal drop cookies and pina colada macadamia oatmeal cookies. You can see where my mind was. But at the last minute, I decided against it. I wanted to prep something a little more wholesome for us, so I went searching through her salads.
This one was super simple. You throw all your veggies and beans together in a bowl, mix up your creamy dreamy dressing, and toss in some cheese.
Hunter and I ate it for lunch, then Jacob had it along with a couple tuna melts for a late lunch. Verdict? We loved it. The bite size pieces were perfect for Hunter, I loved the cool crunch, and Jacob… well I’m not exactly sure what he liked about it but he ate it all and said it was good. For a healthy dish I call that a win!
Waffles, bread, bars, strawberries and this salad. I’d say that’s a pretty productive (and delicious) Sunday!
Creamy Corn and Bean Salad
Adapted from here
- 4 cups frozen (defrosted) corn
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup mayo
- 2 tbsp plain yogurt
- 2 tbsp sour cream
- 2 tsp dried onion flake
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/2 cup grated parmesan cheese
- In a medium bowl combine the corn, black beans and red pepper. In a smaller bowl stir together the mayo, yogurt, sour cream and spices.
- Stir the sauce in with the bean mixture, along with the cheese. Chill in the fridge. Serve chilled or at room temperature.
How was your Sunday? Did you prep any food for the week? What did you make?
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