I have allllllll of the recent eats for you. So many that this has turned into a two-part post with breakfast and lunch as part one and dinner and dessert as part two. I’m taking you all the way back to my recent vacation in Florida with Finn, as well as my trip Tennessee for teacher training weekend. And of course I have plenty of meals from my own kitchen in Charlotte.
BREAKFAST
FAGE greek yogurt cup topped with bananas, raspberries, peanut butter, dried cranberries and this Taos Bakes granola that I found at Publix in Florida. It was my first time trying this brand and I would recommend it to you guys and buy it again myself.
The ingredients are solid:
Gluten Free Oats, Organic Maple Syrup, Pecans, Almonds, Organic Dark Brown Sugar, Organic Coconut, Organic Coconut Oil, Butter (Cream, Natural Flavors), Organic Chia Seeds, Sea Salt, Organic Madagascar Vanilla Extract
And there’s only 5g sugar in a serving so it’s not a sugar bomb.
Toasted multigrain English muffin with butter, cream cheese and cottage cheese scrambled eggs. I love the combination of scrambled eggs on toast, bagel or an English muffin with cream cheese!
Half of a toasted, buttered Dave’s Killer Bread cinnamon raisin bagel, grapes and cottage cheese scrambled eggs cooked in butter.
And I’m still drinking a ton of smoothies!
LUNCH
We’re going to kick off lunch with wraps three ways! I picked up a package of Toufayan sun-dried tomato wraps while I was in Florida in an effort to shake-up my lunch routine a little bit.
Wrap one: hummus, turkey, avocado, tomatoes, cheese and arugula dressed in olive oil, lemon juice and sea salt. Cherries on the side.
Wrap two: turkey, ham, cheese, mayo, arugula, tomatoes and avocado. Cherries and a plum on the side.
Wrap three: scrambled eggs, cheese, avocado, tomatoes and sautéed spinach in it and I dipped it in an avocado tomatillo salsa.
Jersey Mike’s turkey sub for lunch on a plane ride. It took almost 30 minutes to get this sandwich at the airport because the lines were so long in the food court! Reminded me why I like to pack my lunch if possible. 
Speaking of a packed airplane lunch…I ham on honey wheat with avocado, cheese and sweet pickles. I always pack my sandwiches in Tupperware so they don’t get smushed in my backpack.
Here’s a turkey and ham version of the sandwich I packed in the previous picture. Both of the sandwiches have this Heinz Mayomust on them. I found it in my grandmother’s fridge one day and I’ve kinda been hooked ever since. The ingredients are stellar but oh well. The only place that I’ve found this is at Wal-Mart.
Egg salad sandwich with farmers market tomatoes on toasted Dave’s Killer Good Seed. Kettle chips and grapes on the side. I had two dozen fresh eggs from the famers market and decided to boil a few to have on hand. This was around lunchtime and I was trying to figure out what to eat. The idea of egg salad struck me and it was so good – especially with the warm eggs. I just mixed chopped/mashed medium boiled eggs with mayo, salt and pepper. Simple and delicious.
Salad bowl with mixed greens, carrots, red peppers, avocado, hearts of palm, tomatoes, feta, chickpeas, beets, turkey, pepitas, dried cranberries and a mix of sesame and poppyseed dressing. There was a lot going on here but in the best way possible!
Mixed greens, leftover couscous, edamame, beets, tomatoes, pepitas, avocado, dried cranberries, feta and Trader Joe’s sesame dressing.
One last ham sandwich on freshly baked sourdough bread. There is no sandwich better than the one I make on the day that I bake my sourdough. It’s so soft, crust and delicious! I’ve been buying lately because Finn likes it and will eat it.
QUESTIONS
Do you ever pack meals for air travel? Favorite things to pack?
What have you been eating for breakfast lately?
Favorite wrap combination?
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