How is it September?! Little recap of my last week at home & first week back starting senior year 🩵 Food details: scrambled @vitalfarms eggs with arugula, tomato, onion & feta. @littletartbakeshop sourdough with avocado, ebtb & siracha. Paired with an iced almond milk latte using @beyond85coffee espresso (#amazonfinds) & @malkorganics almond milk Caprese toasts (my fav hors d’oeuvre) ciabatta toasted with olive oil, mozzarella, tomato & basil, balsamic glaze Crispy salmon & pickled cucumbers for rice bowls. For the salmon I sliced into cubes then added ebtb, and garlic, then airfried for 12 mins shaking halfway at 390°. For the cucumbers I marinated in sesame oil, rice wine vinegar, honey, salt, pepper, fresh garlic & @momofukugoods chili oil. A fire dinner with filet mignon, roasted Japanese sweet potato and green beans Ice cream from @socialclubcreamery , I got honeycomb and chocolate chip cookie dough Many yogurt bowls as per usual. I’ve been loving variations of @fage 2%, @catalinacrunch, frozen berries, nut butters, seeds, honey, granola & cinnamon Kale salad with @amylufoods chicken sausage. Chopped kale, onion, cabbage, carrot, tomato, cucumber, olive oil & balsamic.