Poke

Fresh salmon poke bowl with marinated and spicy salmon, edamame, cucumber, avocado, pineapple, and micro-wasabi greens. The sushi grade fish was from Flagship Foods and the micro-wasabi greens were from the farmer's market.

Crab Cakes

I made homemade pan fried crab cakes for the first time using the recipe on the side of the crab meat (Boss Handpick Pasteurized Crab Meat). It turned out best with panko (rather than regular breadcrumbs) and with extra garlic and seasoning. Topped with remoulade and more wasabi micro-greens.

Burrito Bowls

I made my signature "Chipotle"/Burrito bowls of course. This time including my crispy tofu for myself, but made steak for my family.

This recipe is on my "Horse Show Meal-Prep" Blog.

Click HERE to read!

Yogurt Parfait

A common breakfast for me! I love Mediterranean yogurt because it is a bit tangy and so smooth. We buy the Mattawan Artisan Creamery yogurt to support local producers in Michigan and because it is SO good. I topped it with local raspberries, honey, and bee pollen from the farmer's market this day. Some days I would top it with my homemade berry crumble (dessert for breakfast!) or other berries or peaches.

Pasta Primavera with Fresh Burrata

Pasta is one of my main food groups, but I wanted to show a simple pasta I made using cherry tomatoes, garlic, and olive oil topped with a nice piece of fresh burrata. I love lots of cracked pepper on top as well. It was a very simple and quick lunch I made for myself and my family.

Beyond Steak Tacos

I love tacos as well and frequently made some quick lunch tacos. This was Beyond Steak with homemade guacamole, pico de gallo, and roasted corn on a white corn tortilla. I love cilantro, so had to add a bunch and a side of more corn.

My Go-To Orzo Salad

Here is another recipe on my "Horse Show Meal-Prep" blog that I make all the time. It is super easy to prepare and is very refreshing in the summer as a side or as a main dish. I like to keep crumbled or cubed feta on the side if not eating immediately so it stays more intact.

Cherry Tomato Caprese

I love caprese salad and doing fun twists with it. Sometimes I wedge the tomatoes instead of slicing, or sometimes I use burrata instead. This version included those delicious rainbow tomatoes and these tiny mozzarella pearls I found at Meijer with chiffonade basil. Seasoned with olive oil, balsamic glaze, and salt and pepper.