Happy Leap Day, y’all!

Out of all the extra days one could have, I’m not sure that most of us would have picked Monday…oh well! This week is an exciting/busy one for me. I just got back from reading Dr. Seuss to some wonderful kids at Dan Mills Elementary school for Read Across America Week, and I’ve got a bunch of other things lined up as Miss Nashville, culminating in a weekend trip to Jackson for Miss Tennessee workshop! It’s an exciting start to March, and I’m doing my best to be prepared, especially when it comes to eating right!

Here’s what’s on the menu for this week…IMG_7949

Blueberry Oatmeal Breakfast Bars. I am SO AMPED ABOUT THESE. Literally, they’re oatmeal, nuts, and berries baked into bars. This is the recipe I used, but with a few substitutions. Can’t help but think how fabulous these would be with other dried fruit and maybe some dark chocolate chips!!!

Egg White Frittatas. These made an appearance last week, but I made a few changes: I chopped up peppers, eggs, and spinach, then sautéed them until tender and let them cool before adding them to the egg white mixture. Made them a little more tender, I think!

Tri-Colored Quinoa. If you haven’t been to the magic land that is Trader Joe’s, here’s yet another reason why it’s worth the trek. This quinoa is so fluffy and flavorful and is perfect on salad or as a side.

Chicken Spinach Soup. I was a little under the weather this past weekend, so my friend Zoe and I made a batch of soup! We kind of used a recipe, but mainly it was just a combination of chicken stock, water, spinach, quinoa, onion, chicken, celery, and some seasonings. I’m sorry I keep going off-road on recipes—I’ll try to be better about that ;)

Sweet Potato Oatmeal MuffinsIf you remember the “delicious disasters” I made from last week, you know it was my goal to find something that held up a little bit more when baked. I went with this recipe (kind of…I really need to stop improvising) and they turned out MUCH better! Still take a good long while to bake and aren’t your traditional muffin texture, but they’re downright delicious and I’m making no apologies for that.

Thanks so much for taking a little time out of your Leap Day to read about some really good food! I’ll be taking next week off for Spring Break, but expect to see me back in the kitchen soon with some delectable new recipes for SPRING!




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