Joyful Eats & Movement {Fall in Summer}

I know August has just begun, but is anyone else feeling major #fallvibes right now? Maybe it’s that we’re all cooped up indoors more than is normal for summer, or Taylor Swift’s new album folklore that just screams cozy evenings by a fireplace in a cabin in the woods somewhere.

In any case, I noticed myself gravitating toward fall flavors in many of the things I cooked recently, and I am not mad about it. Fall food, like fall fashion, never goes out of style (can you tell I’m having a moment with T Swift right now?)

By the way, how do you all feel about folklore? I think the only “negative” reviews I’ve heard so far are more neutral than anything, like the album didn’t really leave an impression or for some, “it all sounds the same.” I personally love it and have gotten a whole lotta joy from listening to it on repeat as I took walks through the literal woods in Prospect Park and as I walked by the bay right before a rainstorm. I think it’s the perfect blend of old Taylor and a new more mature vibe that is kind of the combination of all her more recent albums. I dig it.

Other things that brought me joy recently:

• Getting sushi again for our third takeout of quarantine (this might have been the best order yet)
• Watching a silly Russian show with my mom every night with dinner
• This Architectural Digest with Kendall Jenner (yes I still LOVE these, and her house is just lovely)
• Watching Bohemian Rhapsody with my dad. I had the best time hanging out with my dad this past weekend after a while of not seeing each other, and I requested watching this movie because there’s no one else I could imagine watching it with other than the man who’s single-handedly responsible for my love of Queen. I LOVED!

 

And now, let’s dive into the eats from this week.

Eats

Carrot Banana Bread with Cream Cheese Frosting

I had cream cheese to use up, so I combed through my list of recipes and found this lovely one that I happened to have all the ingredients for. I’d previously made this carrot banana bread that was also super good, but I think I liked this one just a little more. It’s basically a love child of carrot cake and banana bread (which are two of my favorite things).

Pumpkin Cheesecake Dip

Catching the fall vibes yet? 😉 Again, this was an attempt to use up some cream cheese from making the muffins from this post. And it was SO GOOD! I especially loved it with a Honeycrisp apple to dip into, but my mom just went the spoon in mouth route. I love that it totally tastes like an indulgent dessert, but it’s also good for you. And hey, it even includes a serving of vegetables!

Pumpkin Smoothie Bowl

One of my fave smoothie bowls that I was stoked to make when I had leftover pumpkin from the cheesecake dip. Love topping this one with lots of cacao nibs.

Cream Cheese Frosting…for Breakfast

Misleading because this actually contains no cream cheese at all, but I’m excited to share this one because it’s been one of my fave breakfasts for years now. I don’t make it too often, since it requires prepping the night before and also using a mixer the morning of, but it’s honestly so easy and delicious. Think banana overnight oats but super smooth and pudding-y.

Breakfast Quesadillas (for dinner)

I had tortillas I wanted to use up, and I was feeling super creative so instead of finding a recipe, I decided to just be experimental. And I ended up making the BEST quesadillas ever that were incredibly easy and felt like such a child dinner, but honestly brought me so much joy. Here’s what I did. Brush one side of a tortilla with olive oil, and put it oil side down on a pan on low heat. On another pan, scramble one egg on medium low heat, making sure it’s a soft scramble and you don’t overcook the egg. Meanwhile, sprinkle the entire tortilla with shredded cheese (I used cheddar). Then put a handful of spinach on top of just one half of the tortilla, and once the eggs are cooked, put them on top of the spinach. Add a bit more cheese, and fold the tortilla over its fillings. Press down with a spatula a bit and let it cook for a few more minutes, before flipping and cooking for another 3 minutes. And voila! Breakfast for dinner never tasted so good. 😀

Peanut Butter Oatmeal Balls 

I found this recipe while mindlessly scrolling Instagram, as one does, and I instantly screenshotted it. I made it one morning when I couldn’t decide what I wanted for breakfast but was feeling something sweet and peanut buttery. I love that you store these in the freezer, so they last for ages and they thaw in minutes. These work for breakfast, dessert, or a snack!

Cheddar-Stuffed Turkey Meatloaf + Sesame Roasted Asparagus + Roasted Broccoli

Definitely shared this one in the past, but this meatloaf is still a fave rotational dinner recipe. It’s a true testament to how good it is that it was like 95 degrees the day I made it, and it still hit the spot. Served with the most delish roasted veggies. I actually put sesame seeds and used sesame oil on the broccoli as well.

Monkey Bread

Sharing this one again because I made it for the second time. For whatever reason, it was even better this time (I think I cooked it a tad longer?) In any case, I can’t recommend highly enough. Best breakfast ever, especially with coffee and a bowl of fresh fruit on the side.

 

Movement

Here were some workouts that really hit the spot recently.

55-minute hiit and lower body strength routine (this left me SO SORE, but felt so good)

32 minute bodyweight hiit routine + this 12 minute total body Pilates burner (love both of these so much)

This 32 minute gentle yoga for the hips + this 30 minute stretching for splits video (my legs were soooo loose after this LOL)

This intense 1-hour core power flow (one of my fave power yoga videos)

Solo dance party (I turn on this playlist and go WILD for as long as I feel like it) + this crazy 30 minute ab workout

 

And there you have it! Have a most joyful and delightful week, and I’ll talk to you soon! xx

 

Please let me know if you try any of these and what you think!