just a catalogue of june foods.
lots of photos (and hemp seeds) ahead!
June has been a CRAZY month!
I’m thankful, nonetheless, but it’s wild how fast this month went by.
This month was filled with many a meal prep, little meal meetups, and quite a few “girl dinners” (if you remember that trend last year).
Here are the highlights:
Yogurt Bowls
Yogurt was a big player in my meals this past month.
Fun fact about me: I NEVER eat enough protein! Yogurt is a lifesaver many days so I don’t wither away (that’s a joke, kind of).
Recently, my favorite combo has been frozen blueberries and pitted dates?!
DATES ARE UNDERRATED, I will continue to shout this from the rooftops.
This bowl here consists of the two mentioned above, a broken-up homemade oatmeal cookie, hemp seeds (another mini protein savior), and a good pinch of pumpkin seeds.
Almond Butter Banana Toast
I’ve written about her before, but here is proof this is still in my breakfast rotation.
This one here was made with half a bolillo, toasted, topped once again with hemp and pumpkin seeds. It’s tried and true, satiating, not-too-sweet, no notes.
Kale (and hemp) Pesto Chickpea Pasta
Okay, I don’t know if you’re picking up the pattern, but I’ve been on a hemp seed kick lately. I didn’t intend to be repetitive, but this is the truth of the matter.
They’re incredibly nutty, good protein, and are flexible with almost every dish.
This pasta was birthed from a sad half-bunch of kale on its last leg. I blanched it, then blended it with an immersion blender with garlic, olive oil, lemon, salt….and no nuts.
Most people think pesto is only a parmesan-basil emerald green sauce you see in a cute jar in the pasta aisle, but she’s so much more than that.
Pesto literally translates “to pound” in Italian, which is exactly what it is.
A green or an herb, a lot of fat, a lot of acid, all ground up!
Pesto is very versatile, but if you’re lacking any of the three key components, it won’t be good…
So, hemp seeds were my fat/nut of choice, and it was a great sub!
Chicken Salad Picnic (feat. david’s thumb)
This last week of June specifically has been incredibly chaotic due to work (I wouldn’t have it any other way). During one of my meal breaks, David and I had a little picnic in a park near my workplace.
He made bomb salads with arugula, spinach, grilled chicken, cucumbers, red onion, almonds, blackberries, feta, and a balsamic vinaigrette.
One thing about David: he knows how to make a good salad.
These both were gone in about five minutes. There’s also something euphoric about sitting on grass and eating a good salad. You get it.
Summer Mujudara
Mujudara: another dish we know and love (and wrote about) well.
This specific batch was made with summer squash I bought at the farmer’s market that morning.
Mujudara can get a little boring. But paired with a rich summer veg, fresh parsley (actually this might be cilantro, don’t tell anyone) and a big ‘ol smear of Labne? Magical.
Work Meal!
On my current contract, one of our creative team members brought a huge spread of salads, fruit, and sandwich fixings (thank you, Rabbi Adrienne!!).
This meal stuck out more so for the community aspect. I love big meals, sharing a table (or the floor in my case), and enjoying a dish altogether; truly one of my favorite things in life.
Thanks for reading! I’m incredibly fortunate and grateful for this past month. I’m excited for what the rest of summer holds with prime produce season on the rise.
I AM PUMPED.
With Love,
Cara