My husband’s parents visited us this week and we ate at a lot of restaurants. A lot. And although I kept trying to remind myself to photograph my meals, whenever my plate arrived at the table, I would inevitably forget. So this week’s post might not have many meal ideas. But it does have an overnight oatmeal recipe!
Here’s what I ate this week:
Ginger Peach Overnight Oatmeal // Since peaches are in season, I’ve made this a few times this week. Tastes like summer! Stir together one diced (ripe!) peach, 1/2 cup of oatmeal, 1/2 cup of almond milk (I like to use the vanilla kind), and about a teaspoon of minced crystallized ginger in a resealable container. Refrigerate overnight; stir and then eat the next morning. If the peach was ripe enough, you shouldn’t need to add any sweetener.
Thrown Together Black Bean Salad // This was made with leftover ingredients from a recipe I’m posting next week. It’s black beans, zucchini, cilantro, mango, and green onions with a dressing made from fresh lime juice and olive oil. It was good as a salad, but even better as a salsa.
Walnut Encrusted Tempeh // Tempeh is one of my favorite proteins and now this is my favorite way to prepare it.
Mediterranean Kidney Bean Salad // As I photographed this, all I could think about was the scene from Mad Men when the executive from Heinz was talking about how people didn’t want to see kidney beans in an ad because they’re gross looking. And I tend to agree with that–they’re not exactly the easiest food to style and photograph. But I love this salad!