Happy Wednesday, & farewell today to the month of July!

I hope you are having a good week getting outside, hopefully enjoying some sun, and eating lots of summer’s finest produce!

We are out of town this week on a family trip visiting relatives (Alec’s side) in Pennsylvania. I am off working with clients this week (M-W) and back to the regular work week tomorrow.

July has been a full, but not too full, month! 4th of July festivities, my friend’s wedding weekend, time with friends, navigating work dynamics, and now family time/trip at the end of the month.

August is generally one of my least favorite months, BUT, it does mean that Michigan Football is starting at the end of the month!! So we can all rest in that reality.

Recap of recent eats from July:

One of my favorite dinners from the past few weeks was also incredibly simple! Chickpea rigatoni pasta + melted butter + roasted zucchini/broccoli + shredded parmesan + plenty of salt/pepper/red pepper flakes. Supremely satisfying! I made the pasta and veggies a little bit ahead of time, then microwaved it in a bowl w/ some butter, then finished off with the extra seasoning and shredded parmesan.

In case you need some butter pep-talking, I am all about the butter and think you should be too! (I prefer organic whenever possible). High-quality butter is an excellent fat source and can most certainly be included as part of well-rounded diet. Not to mention, it is very satisfying, helping us feel calm/centered with eating! (Not feeling satisfied –> overly snacky, compulsive and out-of-control w/ food, etc.).

For more dietary fat inspiration, check out Elyse Kopecky’s cookbooks, website, and Instagram!

More roasted veggie love with a plate of zucchini + red bell + red onion + summer squash.

I made a big sheet tray of this for dinner w/ friends — we also had balsamic-marinated chicken, baked potatoes w/ butter + salt/pepper, and an amazingly delish salad my friend brought (mixed greens + strawbs + blueberries + mandarin oranges + feta + candied walnuts).

We had leftover veggies so I used them up the next week in wraps for lunch! So good with roasted red pepper hummus + feta.

Making a snack plate / mini meal that was also one of the more satisfying things I have had all month… (!)

More evidence-to-self that sometimes simple is best.

The juiciest of peaches and tastiest of roasted hazelnuts!

Have you been having many peaches yet?? I need to step it up before the all-too-short peach season passes us by! My all-time favorite fruit (when perfectly ripe!).

Blending up our whole-fruit juices for the week. The blender on the left has grapefruit + ginger + carrot + frozen blueberries + dates, while the one on the right has oranges + ginger + carrot + frozen mango + dates. I love drinking a small glass each morning right after my workout / before I hop in the shower. (A pre-breakfast / mini-hydration / fruit&veggie blast).

The benefits of whole-fruit juice compared to regular juice are that it is much easier to prepare (not really feeling getting out my juicer every week…) and you also get the added nutrition from the fiber. BUT if you prefer regular juice, I’m all for that!

Lots of delicious food at the wedding… highlight was the beef burgundy!

Still doing my usual yogurt/muffin bowls for breakfast, topped w/ peanut butter + agave + fresh fruit (recently blueberries and/or strawberries) + cacao nibs. Iced coffee w/ chocolate cashew milk on repeat!

Lately I have been buying the plain, organic, full-fat Greek yogurt from Whole Foods that I really like, drizzled w/ some sweetener!

Last week was a “try and mostly use what we have on hand” type week when it came to meals. To use up some random harissa sauce I bought for a recipe a while back, I cooked some chicken in the Instant Pot, shredded it, and added the harissa. Served alongside steamed broccoli and brown rice (seasoned w/ garam masala).

Delicious frittata w/ broccoli + red bell pepper + summer squash + garlic + parmesan + goat cheese. Such a good summery mix of veggies/flavors. Served w/ roasted sweet potatoes (w/ salt, pepper, paprika, + garlic powder) and arugula-based side salads.

A couple more dinners… I made this Asian chicken soup which was phenomenal! I loosely followed the recipe, making a number of modifications. It is a flexible recipe. I loved the bok choy/all the veggies, flavor with the sesame oil and tamari, and pretty much everything about this soup!! The only thing I will change in the future is adding some rice noodles. I also cubed/cooked the chicken right in the Dutch oven on the stove beforehand to keep things easy.

Roasted veggie bowls w/ quinoa, avocado basil pesto, roasted veg (zucchini + red bell + red onion), shredded parmesan, and plenty of salt/pepper/red pepper flakes.

I find that a number of my clients are afraid of salting their food properly… adding a good amount of salt to your food for it to taste proper/delish is NOT a problem, friends! Generally high blood pressure/health concerns can result more from eating fast food/processed foods on a very frequent basis, not from normally salting your food at home. Please do your tastebuds a favor and salt accordingly!

Roasted broccoli/carrot peanut bowls w/ the best peanut sauce and plenty of green onion for topping. I absolutely love this dish!! It’s also a good one for leftovers or prepping ahead. (I store the quinoa or rice, roasted veggies, roasted chickpeas, and sauce all separately). Feel free to mix up the grain, veggies, and protein as you see fit!

My recent shortcake obsession turned into a sheet cake!

Lastly, some random broccolini side! I use broccoli in our meals all the time (usually steamed or roasted) and wanted to switch it up the other week with some broccolini. I sautéed it with a bit of olive oil and butter, and added some garlic, a splash of lemon juice, and salt + pepper + red pepper flakes. This turned out really well!

Everyday Enjoyment:

My amazing yoga wheel //

A few weeks ago, I saw someone at my yoga studio using this yoga wheel and I thought it looked like the best thing ever. It turns out that having one is indeed life-changing! I have been using it each day mostly for stretching out my back and shoulders.

Going on lots of walks //

I have been going on LOTS of walks lately (versus running, to reduce bodily stress levels). I am finding enjoyment in the slower pace, and as always, the time outside! One of the things I do absolutely love about summer is being able to consistently go outside just in shorts and short sleeves, feel comfortable w/ the sun and morning temps, and not have to worry about any cold or rainy weather.

Currently looking forward to //

Going to northern Michigan to see Jewel in concert (at her alma mater, Interlochen) w/ my mom next week, getting in some final summer activities throughout August/early September, the start of the college football season, and eating as many peaches/melons/berries/tomatoes as I can the next few weeks!

What are you currently looking forward to?
What is something delicious that you’ve eaten lately??

Have a great rest of the week!