On any given day, we have gobs of fresh produce sitting on the island in the kitchen. We use bowls/platters to corral everything, nothing fancy. I secretly wanted to get more counter space back, and clean it up, but just couldn’t find a stand that I liked. My mom bought me a tiered produce stand for Christmas from Crate & Barrel, and we’ve reclaimed our island. I LOVE IT! It looks clean, organized, and simple 🙂
Last night, I found myself in the kitchen from 5:50 when I got home from work, until 9pm I am having to force myself to make the time to do this, because it makes me happy, and fuels my health and well-being. I’m realizing, it also does wonders for my mental health. I’ve been playing around with different filters on our camera too-so fun!
Anyway, I ended up with a fabulous dinner: Steamed cauliflower, Tomato Olive Avocado Smash and Lemon Parsley Eggs!
Tomato Olive Avocado Smash
- 2 avocados
- 1 cup cherry tomatoes
- 1/2 small can of sliced black olives
- Kosher salt/pepp
- Garlic powder
- Juice of 1/2 a lemon
- Drizzle of olive oil
Lemon Parsley Eggs
- 2 eggs (or however many you want)
- Fresh lemon juice
- Dried parsley
I broke two eggs in a small saute pan, and let them cook over medium heat with a loose lid over top. When they were getting close to being done, I squeezed fresh lemon juice in the pan. HOLY SHMOLY. So good. I will be adding lemon to eggs more often for sure. Then I plated them and sprinkled parsley on top.
Simple, healthy, flavorful and filling!