Sunday Menu 🥑🥞🌮 no. 7
I'm spilling the BEANS!! Why are they magical? And 3 easy ways to cook 'em.
The Sunday Menu from Brittany’s Notebook is a look at what I’m cookin’ up this week, kitchen jams, fave ingredients, and other reflections on all things delicious. Grab a snack and let’s hang out in the kitchen…
Hello fellow eaters! 😄 I have a long list of things I want to cover in my Sunday Menu series but one of the first things I’ve been eager to get to is the magical ✨bean✨. I’ve been making pounds of beans every week for years now because they are dirt cheap, my kids’ favorite food, and one of the best foods we can eat. Today I’m spilling the beans on home-cooked beans 3 (easy!!) ways— on the stove, in a slow cooker, or with a pressure cooker.
If you are intimidated by cooking dry beans know that I was too not so long ago and I promise you it’s easier than you think, I’ve got you! After we cover cooking beans I’ll share my no-recipe hummus method that you can adjust to your taste preferences (and is dramatically better tasting than any store-bought option) and other bean-forward meals so we can add more of this superfood to our plates.
In my latest Lovin’ Lately I shared an article about a negativity fast that I’ve been trying. As a result, I created a positive vibes-only playlist on Spotify and (thanks to the article) was reminded to dip back into an old favorite podcast, Happier while I cook/wash dishes/etc. I also inhaled Emily Henry’s latest release Funny Story (out 4/23) on audio, lots of foodie tidbits that were enjoyable from the kitchen. I’m beginning to think audio is my preferred way to enjoy rom-coms.
I have plans to kick off a quarterly cookbook club (like a traditional book club except with a cookbook where you try out some of the recipes and gather to discuss) for this community very soon and I have the perfect cookbook to start with so I’m going to try a few meals from it this week to see how it goes. If all goes well then I plan to launch the cookbook club starting this summer, with more details coming soon. I’m craving fresh springy meals at the moment so that’s the vibe I’m leaning into with food.
And since my two older boys are staying home with the grandparents I’m prepping food for them while we are away the second half of the week, those insights are included too!
🥞 breakfast:
chocolate donuts — it’s been a long time since I made donuts so I’m eager to whip some up and I think it will be a fun way to kick-off a busy week
easy stovetop oatmeal — I’m loving mine right now loaded with walnuts (something I try to eat every day for my mental health), a tablespoon of ground flaxseed (another thing I try to eat every single day), chopped apples, ceylon cinnamon and drizzle of maple syrup
homemade granola (I make a double batch) and yogurt —we’ll be traveling this day but the bigger kiddos will be with grandma and grandpa so I’ll have a big batch of granola on hand for them
cereal and Ripple milk to keep it easy for the grandparents, we’re all kind of obsessed with this cereal right now
🥪 lunch:
my 3yo loves sushi now so we’ll make some avocado rolls and I’m making this
sautéed zucchini and pearl barley with dill and my fave sour cream— I’ll be testing a recipe from the cookbook club book, I love the way the author highlights food in a way that is simple yet indulgent