Here I am, sitting in my room at school blogging! Today, I wanted to talk a bit about the food prep I did before returning.

First, roasted carrots, as usual.

Then, prepared lunches. Half of these will go in the freezer for future use! Grilled chicken, brown butter-sage mashed sweet potatoes, and either cumin roasted cauliflower or balsamic roasted brussels sprouts.

I also make my recipe for banana cranberry bread.

I also made a cranberry orange quick bread from a cookbook that I boosted by using whole wheat flour.

The recipe called for buttermilk, which I had to make from milk+lemon juice. Somewhere in the process, I sort of messed up big time. As in, I added 3x the buttermilk as the recipe called for. 2 cups, not 2/3 of a cup. I realized this when I poured it into a pan and it was super liquid-y! Whoops.

By some miracle, it sort of turned out.

Notice how many cranberries there are? It’s because the batter was so liquid-y that all the fresh cranberries floated and all the dried cranberries sunk.

Shockingly though, it does resemble bread. Super, super moist bread, but I’ll take it!

Other noteworthy eats as of late?

A whole wheat quesadilla with cheddar, mozzarella, avocado, and tomato.

A half veggie/half brown rice teriyaki grilled salmon bowl.

THE BEST GUAC EVER at Reposado in downtown Palo Alto.

And a rotisserie chicken tostada salad with cilantro lime dressing.

That’s it for today! I’m teaching spin on Tuesday so I need to go and make a playlist! I hope your Monday is treating you well!