Yummmm

If you're on my twitter you've seen me talk about a lot of fresh, made-from-scratch food lately.

I've decided to brag a little (whats a blog for, really?) and blog about it for a week. So to catch up, the weekends meals.

Friday's dinner consisted of pork chops, made with brown sugar & apples, with a side of asparagus and mashed potatoes. (Keith put way too much milk in the potatoes; that's why they're runny). It was still super delicious though. In the spirit of full disclosure, dessert WAS a Jello chocolate pudding mix. Woops.

Saturday's breakfast was a simple banana pancake topped with fresh strawberries and sliced banana with warmed maple syrup. It was surprisingly filling and oh so very yummy.

Dinner was an elaborate affair that I totally forgot to photograph, but trust me, it was awesome. We invited Keith's dad over for dinner and served a plate of fresh Roma tomatoes topped with a slice of fresh mozzarella, chopped basil and drizzled with olive oil for the appetizer. The salad was a simple salad of mixed baby greens, romaine lettuce, quartered Roma tomatoes and shaved carrot, followed by chicken parmesan on a bed of whole-wheat bowtie pasta, with sauteed carrots, celery and broccoli, tossed with a bit of butter. For dessert I baked a lemon tart and Keith made a raspberry sugar sauce to spoon over it. All of this was made from absolute scratch using fresh ingredients. It was epic.

Sunday: For breakfast this morning, I made eggs with green onions, fresh mozzarella, green & red peppers, basil, cilantro, celery and of course, salt & pepper. I paired this with fried potatoes made with olive oil, dried rosemary and salt & pepper, and added vanilla yoghurt with sliced strawberries on the side.

SO filling. SO good. SO flavourful. And it managed to hit all five food groups - protein, veggies, dairy, starch and fruit. Hows that for awesome?

We have home-made, totally-from-scratch pizza (topped with fresh mozza, basil and tomatoes) in the works for dinner tonight. I think I'll serve it with a big salad and save half of it for lunches tomorrow. Yummy!