Weekend Recap: The best cauliflower recipe + how I lost my car keys.

Happy Monday!

I hope you all had a great weekend. Mine was pretty lowkey, which is usually how I like it.

I started my Friday off right with a Starbucks breakfast of champions. I’m obsessed with the cinnamon almondmilk macchiato.

A friend and I attempted to visit an Irish restaurant for lunch to celebrate St. Patty’s, but everywhere we went was smash packed, so we ended up at ABV Social – not Irish, but their steak salad hit the spot. We also split one of their soft pretzels and beer cheese – sorta Irish, right?


I visited Trader Joes after work to stock up on some much needed produce.

Dinner was simple but delicious – pan seared salmon, chopped spinach, and truffle pureed cauliflower. I get asked a lot about this cauliflower, so here is the recipe (it’s so easy).

Truffle Pureed Cauliflower


Ingredients

1 large head of caulifower 2 cups chicken broth 4 cloves of garlic 4-6 oz cream cheese 2 tsp truffle oil (optional)

Directions

In a large covered pot, steam the cauliflower with the chicken broth and garlic cloves for about 20 minutes, or until soft. Place the cauliflower and garlic cloves (not the broth) in a food processor and pulse a few times. Add in 4 ounces of the cream cheese and puree until smooth. Add an additional 2 ounces of cream cheese if desired. Drizzle in the truffle oil as you pulse and add salt and pepper to taste.

Then it was bubble bath time with my favorite bath salts. I’m not actually sure if they help with my soreness but they sure do smell nice. 

Banjo doesn’t know how he feels about the bubble situation. 

Saturday morning I made myself some coffee and breakfast – scrambled eggs/egg whites with spinach, sundried tomato chicken sausage, and strawberries.

Then it was off to my first day volunteering at the local cat shelter. I did my orientation the week before so I was really excited to get started! I’m a total cat person and just love having the opportunity to give love and attention to so many of these precious little bebes.

Grabbed a green juice at Whole Foods on the way home. I can’t remember what all went into this, but they added cayenne and I really liked the little kick.

I found a new (to me) running/biking trail near my apartment and I was so excited it was finally “warm” enough to try it out. And by warm I mean 35 degrees. I left all my stuff in my car and pocketed my car key like I always do, but when I got to the end of my run, I reached into my pocket and – NO KEY. 

I didn’t panic at first because I figured it would be easy to find on the paved trail. But after I retraced my steps 3 times, I finally gave up and called my cousin to come get me. Thankfully there was a spare car key at my dad’s house (although it was kind of an ordeal finding a key to get in there, since mine was locked in the car and he’s in Cali). I’m glad it all worked out but I don’t think I’ll be back to that trail any time soon. On the bright side, I got a killer run in with the key searching. 😉

Definitely needed a cappuccino to warm up after being stuck outside for so long.

By the time I got home I was too hungry to make anything so I heated up an Amy’s frozen entree and wolfed it down in about 3 seconds.

Then my cousin and I went to see Beauty and the Beast. It was really cute! And surprisingly true to the original. I also loved last year’s Cinderella so it’s safe to say I’m on board with these Disney reboots. I really want them to do Pocahontas next. Although I guess they kinda did that already with Avatar…

Dinner was some turkey meatballs, followed by the best nightcap.

Sunday morning brunch with a friend at Fuzzy’s. I had an egg white veggie omelet and it was delicious. 

I spent the rest of my Sunday rewatching Game of Thrones while cleaning up and doing some meal prep for the week. I’m going to make an effort to have healthy meals more easily accessible during the week. I actually found all this cooking very relaxing.

I made roasted zucchini, squash, and tomatoes, baked pesto chicken tenders, and some more cauliflower.


The best evening snack.

And the best little buddy.

Hope you all had a great weekend!

Questions for you:

Did you celebrate St. Patty’s?

Have you ever lost your car keys?

Do you do any weekend meal prep? Do you enjoy it?

My favorite chopped salad.

I have a super embarrassingly easy recipe for you guys. This is my go-to salad that I make almost every other week because it’s just so good. I’m really not much of a salad person usually and typically only like it when it’s covered in ranch, but this doesn’t need any dressing at all in my opinion.

My Favorite Chopped Salad

  • Servings: 3-4
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 12 oz baby spring mix, chopped
  • 1 medium cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1 can sliced mushrooms (or you can use fresh!)
  • 10 egg whites, chopped
  • 8 oz crumbled jalapeno feta (or just use regular!)
  • 1/3 cup sunflower seed kernels
  • salt and pepper to taste

Directions

Combine ingredients and enjoy! I find this salad tastes even better the next day, but if you’re not into that sorta thing then just make a smaller batch. 🙂

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