I love waking up on Saturdays knowing that I can cook anything I want for breakfast and not feel rushed. Somehow I was feeling tired of oats, so we pulled out waffles. I ended up putting the same toppings on my waffle as I put on my oats — almond butter, blueberry jelly, bananas, and honey. Ew to the honey though. I realized I don’t like honey unless it’s mixed into something.
For lunch I met with a girl that I may be living with when my lease is up. She was really nice, and it looks like things will work out. We had lunch at Five Loaves, which is just a few minutes away from where she lives. I failed to take a picture, but I had a tomato tarragon soup with a pesto chicken sandwich. Both were pretty good.
I recently read about almond crusted chicken on Meghann’s blog. As much as we are obsessed with almonds, I don’t know why I never thought of this genius idea before! Guess I’ve been too busy dreaming about things I can put in my oat bran…This is so easy to do. You just need three things — almonds, chicken tenderloins, and an egg white! I threw 1/2 cup of whole almonds into the blender and chopped them up. Then I dipped the tenderloins in the egg white wash, then rolled them in the almond meal. They were so cute! They baked at 350* for about 15 minutes. I turned them once, just in case, but I’m not sure that was necessary. We put them on top of wilted spinach with a raspberry soy glaze.
For the raspberry soy glaze, we pureed fresh raspberries, a bit of whole grain mustard, a bit of soy sauce, then reduced it over high heat until it thickened.
The almond crusted chicken was awesome! It is definitely a new favorite! We’re off to meet auntie Kelly & her friend Sarah downtown for drinks…I need wine, stat.