instagrammed meals

I’ve had such a busy week [tennis, meetings, business planning, a field trip to Lake Johnson, Triangle Restaurant Week at Chamas, etc] so I haven’t been cooking very elaborate meals for lunch or dinner. Here’s an overview of some of my simple, thrown-together snacks and meals this week!
Edamame pulled from the freezer, sprinkled with sea salt, and defrosted over night then microwaved for ~30 seconds at snacktime

Sharp cheddar cheese cut into cubes and thrown into an Easter egg!

Cherries from the Dupont Farmers’ Market
A delicious simple summer salad: chopped tomatoes, peppers, cucumbers, and corn cut off the cob with olive oil, gluten-free soy sauce, sea salt, pepper, dried red chili peppers, and garlic powder
Edamame pulled from the freezer, sprinkled with sea salt, and defrosted over night then microwaved for ~30 seconds at snacktime

Salted tomato slices

Cheddar cheese cubes

Trader Joe’s Organic Foursome vegetable medley

Pan-fried Harris Teeter sun-dried tomato polenta with a scoop of ricotta and sun-dried tomatoes

Round two of sun-dried tomato polenta

Pickled cucumbers, carrots, and edamame {recipe to come}

Green olives

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Also on this week’s list of “gluten-free wins”: I went to a luncheon and was faced with two options: a light salad or a sandwich. I filled up my plate with salad and then grabbed a tuna sandwich; I put the filling of the tuna sandwich on top of my salad and set the bread aside. Yes, it’s wasteful and no, it wouldn’t work for a Celiac but a gluten-free girl’s gotta  be creative!

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In other news!

to my friend Sara D!

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