What I Ate This Weekend


I spent a large part of this weekend relaxing in my home which gave me the perfect opportunity to cook some meals (even though it was 80 degrees with no AC...). I've put together a breakfast, lunch, and dinner that I enjoyed and hope you take some inspiration for your own kitchen.

BREAKFAST


My breakfast really varies depending on how much time I have. Sometimes its just overnight oats I prepare the night before or if I have more time, our favorite banana protein pancakes (linked here). On Friday, I was working from home and had a little bit of extra time to spare. I've been on a hard boiled egg kick recently and made two eggs, toasted two slices of some sour dough bread, and brewed some Peet's coffee in my french press.

To make the perfect soft boiled (but not runny yolk) eggs, salt and boil a small pot of water. When it come to a boil, place the eggs gently into the water using a slotted spoon, so they don't crack, and set your timer for 7 minutes. They'll come out with the yolk perfectly soft. If you want a true hard boil, 9 minutes will do the trick.

LUNCH


I've been making a conscious effort to eat a larger lunch, a snack around 4pm, and a light dinner at 7pm to try and optimize my "waking" hours based on my chronotype (refer to this book). After my workout on Sunday, I pan fried a chicken breast, some wild rice, and my favorite mini broccoli from Trader Joe's. This meal takes about 40 minutes to prepare (thank you wild rice) but kept me full through to my afternoon snack.

To make a succulent chicken breast, I remove the breast from its packaging and pat it down using paper towel. I'll generously season both sides of the chicken with salt, pepper, and thyme before placing it in a cast iron pan on medium heat. You can choose to cook the chicken in oil or butter based on preference but be sure to reapply to the pan as it cooks down. I'll cook the breast for 7 minutes a side and then will let it sit for 5 minutes on my plate before cutting into it. This allows for even juice distribution back into the meat after it concentrates in the center during cooking.

Dinner


Even though it was 80 degrees in San Francisco on Sunday night, I was determined to make myself dinner. I was on the hunt for a summer salad recipe which turned into a farfalle pasta with pan fried garlic, asparagus, and tomatoes that I topped with some bacon and parmigiano-reggiano cheese. This meal is by no means difficult to prepare and was very filling. It also made enough for a few meals of leftovers. 

In terms of my serving wear, I've collected a few pieces over the years that I love using. The marble slab I have is from Target (!!!) and is gorgeous. The wooden accent gives it a bit of an eclectic look. The wooden serving tray I have was a gift over 5 years ago from Indigo! in Toronto but I've linked a similar one below. I like to keep my dishes simple and just have the standard white set (that most people have) from Ikea. They're also easy to replace if an accident happens. 

I hope you enjoyed this series and I look forward to making another one in the near future! 

As always, thanks for stopping by!
Katie XX

Lunch at Terrain

This week, I was lucky enough to join three friends for lunch at Terrain in the Anthropologie at Standford Shopping Center in Palo Alto. Anthropologie has recently opened a two floor flagship store and I'd been dying to try their restaurant. 

Obviously, the decor and ambiance of the restaurant is perfect and exactly what you want for a leisurely brunch or lunch. We arrived on the early end of the lunch crowd and was able to get some great photos of the interior. It was a scorching day in PA (32C/90F degrees) so we opted to sit inside in the AC.

Terrain has a lovely, simple, and concise menu with seemingly British inspired dishes (we tried the Toad in a Hole!). Your meal starts with freshly baked bread and deliciously home made butter. They make their bread in terracotta pots, let them cool, and then bring them directly to your table. Needless to say, we could not get enough. 

We started off with their Board and were able to pick 6 options from their menu; luckily we had a cheese connoisseur with us and selected four local cheeses and two meats to snack on while our main courses came. For a main, I had the Stracciatella and Greens sandwich. It came drizzled with a hazelnut and honey dressing which was delicious. We also tried the Toad in the Hole, as mentioned above, and the frittata. All come highly recommended by our table. 

Terrain is definitely a spot for a leisurely lunch when you have time to kill. The food and drinks are great but don't expect to be in and out of there in under an hour. Plus! you need time to check out the amazing show room of the Anthropologie. You can browse their furniture, home, clothing, and green house! It's a recommend in my books!

As always, thanks for stopping by!!
Pepper XX

Homemade Almond Milk

Warning: DO NOT attempt this recipe if you want to be able to enjoy store bought almond milk, but continue reading if you want to enjoy a creamy and delicious, vanilla almond milk.

Although you'll need to plan ahead for this recipe by soaking the almonds in water overnight (or for at least 7 hours), I've linked an easy and quick alternative if you're running out of time here from Laura Wright's The First Mess Cookbook. 

Ingredients List:

  1. 1 cup almonds (soaked overnight)
  2. 1/2 tsp table salt
  3. 1 tsp cinnamon
  4. 1/2 tbsp vanilla 
  5. 1 tbsp maple syrup or 4 medjool dates 

Kitchen Utensils:

  1. High-Powered Blender: I use a Blendtec
  2. Nut Milk Bag: I got this one from Rawsome Creations off Amazon
  3. Wide Bowl
  4. Milk Container

Directions

  1. Place soaked almonds in high-powered blender (see my suggestions below) with 4 cups cold water
  2. Blend on high-speed or "juice setting" for roughly 1 minute
  3. Pour mixture into nut bag to strain out pulp into bowl by slowly squeezing out liquid
  4. Either discard pulp into garbage or freeze and save to use for pie crusts or other baked goods
  5. Pour almond milk back into blender and add remaining ingredients
  6. Pulse on high for roughly 20 seconds
  7. Voila! Your Almond Milk is complete. Just pour into storage container and serve chilled. 

Make sure to check out some of the blender options that I'd recommend below using the shopable links! 

As always, thanks for stopping by!!
Piper XX