Check out my Chia Pudding recipe/painting on They Draw & Cook–

I always wanted to paint a recipe for They Draw & Cook but I wanted the recipe to be one of my favorite things to eat and also something that wasn’t on there yet which made it difficult. Then a few months ago I discovered chia pudding and I was hooked. I’ve made it every week since! It’s sort of like tapioca pudding but healthy and easy to make. You can easily flavor it to have it a variety of ways. This week I tried it with PB2 (powdered peanut butter) and a banana and it’s amazing.

It’s the season for wild blackberries! They are so delicious and fun to pick. I filled a pint today and there were still plenty left for this Catbird.

There are lots of little creatures out there on the blackberry bushes.

On my second day up in North Carolina we went to the beautiful Grove Park Inn:

A historic hotel built in the 1910′s, built with giant stones and two huge fireplaces inside, little touches of art nouveau on lamps and wallpaper, and gorgeous views. Very cool!

They host the National Gingerbread Competition every Christmas so we went to check it out. Some amazing work.

The Gingerbread Competition inspired some cookie decorating later in the week…

Not as amazing after all those houses, but I got my fix!

These are my favorite meals I am eating a lot this summer. Homemade summer rolls and sushi.

I put lots of fried up garlic in the summer rolls along with peanut sauce (easier to put inside instead of dipping). I don’t put any rice noodles in, just lettuce and whatever veggies I have on hand.

My sushi might not be the prettiest but it still tastes like sushi, so I’m good. I like it sweet- this one has sweet potato, carrot, and baby spinach. Another favorite is cucumber and mango. And of course with tons of ginger on top!

This is the most amazing chocolate bunny I’ve ever gotten.

It’s a fairy bunny! I’m never going to be able to eat this thing!!

I love thai peanut sauce as salad dressing, dipping sauce (with summer rolls!), or on stir fry. So good in all it’s forms. I just tried a new peanut sauce recipe from allrecipes.com: “Thai Peanut Sauce with Honey”

Mmmm, veggies cooking…

Finished cooking, with peanut sauce and whole what pasta:

Good recipe, I will definitely make this peanut sauce again. I like it being sweet more than spicy. Delicious!

I love food, especially in summer! So many delicious fruits and vegetables in season.

This week I decided I would take a photo of dinner every day this week and post it here. You know what? When you know you are going to be admitting what you are eating for dinner every night it makes for better dinners!

Sunday: broccoli, carrot, pineapple, and garlic stir fry with rice and Soy Vay Veri Veri Teriyaki marinade.

Monday: roasted broccoli and garlic cloves, roasted corn on the cob, and Boca burger with a slice of pineapple.

Tuesday: black bean chili with broccoli and carrots, some cheddar cheese, and homemade cornbread muffin.

Wednesday: broccoli, green beans, grape tomatoes, fresh corn off the cob, pine nuts, and a little parmesan cheese in a whole wheat pita. Fresh pineapple on the side.

Thursday: Soft tacos with cilantro-lime rice, black beans, corn, broccoli and carrots in taco seasoning, plantains (on the very blackened side), fresh tomatoes, and cheddar cheese.

Friday: Green beans with fresh tomatoes and parmesan over whole grain pasta and pesto.

Saturday: It’s the weekend and I’m feeling like comfort food, which means a meal I had a lot as a kid. Macaroni and cheese from a box (Annie’s), carrots and broccoli with butter, and pineapple just to fill that last compartment!

Paired with salad for lunch every day, and so many berries for breakfast! That makes the week.

Strawberries and a banana with Udi’s Hawaiian granola, greek yogurt, and honey. + One cup of vanilla rooibos chai. I love it!

Strawberry picking was successful this morning! It was cold and windy, but always fun!

Scout likes to eat the leaves.

Yummy yummy, how long will it take me to eat 6 pounds of strawberries? Probably not long enough.

Yummy yummy lunch! I love it when I get to use my cafeteria style tray!

Moroccan veggie salad, chili-lime sweet potato salad (I like this cold), grilled cheese, and some dried fruit for dessert.

The Moroccan veggie salad is especially a favorite of mine. My Mom found the recipe somewhere many years ago, I couldn’t find the recipe on the internet, but basically you make this sauce:

2 tablespoons maple syrup
1 tablespoon grated ginger
2 cloves chopped garlic
1 1/2 teaspoons orange zest
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons apple juice
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cumin

After you make the sauce, put it in a container and throw in a variety of vegetables. This time I used cauliflower, snow peas, and carrots- they all marinate really well. Leave it in the fridge overnight and it is so good the next day!! I make a lot so I can eat it all week. (Gives you garlic breath but it’s worth it.)

p.s. I finished the Mushroom Print and Mushroom Stickers, both now on etsy.