Hey y’all! Yeah, I know it’s Tuesday, but I didn’t get to post yesterday. I would’ve, but I had to have some of my photos emailed to me from my sister since I used her camera yesterday.
We decided to grill out…at least one more time before the summer is over. Although, I think there will be more time to grill, especially with the cooler temperatures coming soon. The Sky Garden will be amazing in the fall for sure. Anyway, here’s a recap of our eats and adventures from yesterday…hope your Labor Day wasn’t too labor-intensive!!
Breakfast: Sourdough toast with Almond Butter and Homemade Nectarine + Vanilla Preserves. This was an amazing combo…these preserves rock and if you missed out on how I made them…check it out here.
Toast w/ AB + Preserves
Lunch: Since I’m supporting Meatless Monday, I chose the meatless route this Labor Day. So, I had the hubby grill me up 2 tofu “steaks” – which I marinated with cumin, salt and a little bit of olive oil.
Cumin Rubbed Tofu
Our table up at the Sky Garden
Shucking Corn
Getting the corn ready to eat
Grilled Corn
The hubby grilled up corn, mushrooms, turkey burgers, chicken, my tofu and mini buns
Grub on the grill
Ready to eat
Even though you see lots of meat above, I kept it veggie friendly and meat-free. My plate has a tofu burger with mustard, lettuce, tomato and a little cheese. Sides include grilled corn, which I always cut off the cob (goes back to when I had braces and my mom used to prepare it this way and now, I can’t eat it any other way), sliced cucumbers and grilled mushrooms!! So good!!!
My eats...all veggies!!
Our Spread
After hanging out up on the Sky Garden for a few hours, we decided to clean up and head in. We got pretty hot up there, so for dessert, my sister and I went and picked up some nice cold frozen yogurt from YoForia.
Regular Tart and Peanut Butter Honey Yogurt w/ Blueberries
BANANA MUFFINS & BANANA NUT MUFFINS
We also made time yesterday to make banana and banana-nut muffins for my sister to take to work. Today’s batch turned out amazing! I usually make this in loaf form, but we wanted to try something more transportable. These were delicious – the texture was more cake-like than how it usually turns out, which usually has a larger crumb and more bread-like
Ingredients:
- 1 cup sugar (or sucanat)
- 1 cup ripe bananas, mashed (about 2 medium)
- 1/2 cup butter, softened
- 1/4 cup milk (used unsweetened coconut milk)
- 2 eggs
- 2 cups All-Purpose flour
- 1/2 chopped nuts (optional)
- 1 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 degrees. Grease or spray with cooking spray. Blend first 6 ingredients together, beat 1 min at medium speed. Stir in remaining ingredients, just until dry ingredients are moistened. Pour into prepared 12 count muffin tin. Bake 20 mins or until toothpick comes out clean.
Before baking
All baked up
We only wanted to bake 12 muffins – so we filled them up pretty full using an ice cream scoop. I also placed walnuts on half of the muffins and just on top so that the nuts are visible for those who are allergic or prefer no nuts.
I think this is the first time in years that I made this with recipe with butter and I honestly think it made all of the difference!
My sister left around 3:30 yesterday and the hubby and I actually hit up the gym – I can’t even believe it. But we both needed it and it made me feel not so indulgent, although I felt pretty good about my eats yesterday.
Workout:
- 10 min warm-up, walking on treadmill
- 45 min – run – 4.33 miles
- 5 min cool down
Dinner: For dinner last night, the hubby and I re-heated the leftover Quiche I made on Saturday evening – it was so much better after heating it up in the oven for about 10 mins. The crust got all nice and crunchy! I think Quiche is always better a day or so later.
Broccoli + Cheese Quiche
I think song is totally appropriate for our cookout and the gorgeous weather we’re having – I love the original version, but this is a nice cover! Summer Breeze by Jason Mraz
