Everyday Eats (April 2025)
Hello everyone!
We are already almost into May — where does the time go??
In April we celebrated both Easter and my birthday, as well as the first full month of spring! Whenever we have a sunnier and warmer day, I am all about it.
Let’s get to some recent spring eats!
I’ve been so in love with chicken salad for lunches lately! Not your typical chicken salad (of which I’m not really a fan) — but different and IMO better twists and takes, like this absolutely delish curry chicken salad. YUM. I’ve made it two out of the past three weeks. I prefer 1/2 the amount of maple for a slightly less sweet dressing, and have been using dried apricots instead of raisins because that’s what I originally had on hand.
Chicken salad round 2 was a version I made up with blackberries, celery, chopped prunes, and parsley. Also good and very springlike!
While I’m no longer doing the low-oxalate diet that I needed to do for a bit, breakfasts continue to be a struggle as I navigate my current health issues. I’ve been making a raspberry lemon bake that’s been a solid breakfast component alongside some eggs and fruit! I use the organic frozen raspberries from Trader Joe’s.
For my birthday I was feeling like some sort of Greek or Mediterranean dish, and ended up making a bowl with lemon Greek chicken breasts, lemon (chickpea) rice, roasted bell peppers + onion, and tzatziki sauce (my new obsession). I also made some tasty grapefruit spritzers (simply carbonated water + a splash of grapefruit juice). I need to get a soda stream!
To celebrate my “Easter-Birthday” with my family, we had my dad’s curry-seasoned salmon, steamed asparagus, salad, and choice of baked potato and/or tumeric ginger chickpea rice (based off of this recipe). It was all so good!
Dessert was one of my favorite combos — chocolate + raspberry. Chocolate mousse w/ raspberry chia compote and coconut whipped cream.
I’ve been trying to explore and find more stir fries that I enjoy, so another recent dinner was chicken stir fry w/ homemade teriyaki sauce (from this cookbook). Veggies included white onion, broccoli, and red bell pepper.
The recipe for the sauce made quite a bit, so the next week I made a ground turkey stir fry that I liked even better!
Lately I’ve been super into roasted asparagus + red onion. It’s been a feature in recent frittatas.
As well as in my new favorite spring salad — a roasted asparagus + onion base, chopped carrot + radish, all topped w/ ground beef and drizzled w/ the best green goddess dressing (found in this cookbook).
Last weekend I visited my grandparents and brought some homemade Thin Mints for dessert!
What is your favorite Girl Scout cookie??
And lastly, sometimes (oftentimes!) lunch is all about cleaning out the fridge. Chopped veggies, steamed broccoli, lentil rice, + leftover salmon.
Everyday Enjoyment
Continued improvement with sleep
Still not amazing, but I’m certainly sleeping better than I have in several years, for which I am very grateful! I credit it that almost entirely to the health work / protocols we are doing.
Currently listening to
“The Agonist,” by Leslie Jordan, “Into the Meantime…” by TJ Lawson, and plenty of Chris Stapleton, because you can never have too much country music!
All the amazing trees in bloom
So, so beautiful these past few days! Absolutely stunning to see all the trees in bloom. If only it could last a bit longer! 🪻
What is the best thing you’ve eaten in the past few weeks?
What is something you’re listening to, reading, or watching?
Have a great rest of your week!
April 29, 2025
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