Meal Prep- Week 32 of 2019

Since my garden is in full bloom, prepare yourselves to see lots of meals with fresh veggies! If you asked me about 5-6 years ago if I would be producing my own food to cook for my own blog I would probably have laughed in your face. But here we are! This first picture is of some zucchini that I picked 4 days apart. I got really excited by the small one looking ready to pick the day before the bar so a snagged it out of the garden, only to return 4 days later to see this much larger one ready to go!

So what do you do with a monster like this? Put it in everything…duh! And that’s exactly what I did. I added it to my scrambled eggs with some breakfast sausage, which I ate as both a sandwich (because carbs are life) and as a side. The key here is spices. While this might seem like it gets boring eating this each and every day, I’ve learned that if you mix up the spices you cook it with it keeps the flavors fresh and inviting. Also, on a side note, this is the best damn zucchini I’ve ever eaten!

Next up (below) is another dish in which I added the zucchini to! We ordered Chinese food the day after the bar, which meant we had a lot of extra rice to eat! I don’t know why that happens, but it always seems to be the way it goes. Instead of throwing out the extra rice I made a pseudo-fried rice. I sautĂ©ed the zucchini is olive oil with minced garlic and pepper, added the rice, and then finished it off with an egg. It paired perfectly with the steaks I got in this month’s Butch Box.

Since it’s my last week of freedom before I head back to being part of the workforce I decided to not really plan too many of my meals this week and sort of go with the flow on deciding what to eat each day. One of these days led me to make some French Bread Pizzas. Now there will be a separate blog detailing these pizzas on Tuesday, so you are just going to have to wait to find out just how easy these delicious carbs filled joys are to make! Stay Tuned!

Now if you follow me on Instagram (UN: Krissunshine13) you knew this recipe was on its way! It’s peach season (and I’m not talking about the season where everyone works on their glutes in order to look good in a swimsuit)! My roommate recently went out to Palisade to grab some of these orange beauties so they are taking up lots of space in our fridge! Which isn’t a bad thing when you can make some french toast to drizzle them over. This dish was so pretty that I thought why not give everyone a little behind the scenes insight in to how I put it together. And since I know what you are thinking, let me just tell you now…that’s not ice cream on top nor is it butter…its a very nice scoop of ricotta cheese! I hope you try out this recipe and enjoy! It’s super easy to make!

Dreamy Peach French Toast with Ricotta


  • 2 pieces of Bread
  • 1 egg
  • 1-1/2 tsp Cinnamon (1/2 for french toast, 1 for peaches)
  • 1 tsp Nutmeg (1/2 for french toast, 1/2 for peaches)
  • 2 tbsp milk
  • 1/2 tsp Vanilla
  • 1 medium sized Peach
  • 1-1/2 tbsp butter
  • 1/8 cup brown sugar
  • ice cream scoop size of Ricotta


  1. In a bowl wide enough for bread to rest in mix together the egg, 1/2 tsp cinnamon, 1/2 tsp nutmeg, milk and vanilla. Set to the side while preparing peaches.
  2. Chop the peach into small pieces or slices (depending on what you prefer).
  3. In a skillet, melt the butter with the brown sugar until it the sugar starts to caramelize. Gently add the peaches and stir until all of the peaches are covered in the brown sugar- butter mixture. Add the remaining cinnamon and nutmeg to the skillet and stir the mixture a bit more.
  4. Next, turn down the heat and let this simmer, periodically stirring while you prepare the french toast.
  5. Begin to warm a different skillet (preferably a non-stick skillet, but if not be sure to spray skillet with a non-stick spray or oil).
  6. Dip the bread into the egg mixture from step one. Make sure to full dip both sides and place one side down into the new skillet. Let it cook for about a minute and flip. It should have a nice golden brown color on the cooked side.
  7. Check the peaches. When the peaches are soft and there is a syrup like liquid in the skillet, remove from the heat and let it rest.
  8. After the french toast is prepared, plate it and then gently scoop some of the peaches on top, saving half of the mixture.
  9. Scoop out (using an ice cream scoop if you so prefer) some ricotta and add it to the top of the french toast, peach tower. Then drizzle the remaining peaches and syrupy goodness on top!
  10. Pair it with some bacon or sausage and you are good to go! Enjoy!

One Comment Add yours

  1. Anna | Yes, Little Hummingbird? says:

    I’m jealous you got zucchini! I forgot to pick up seeds this year and only picked up the squash instead… Not that it made much difference since my squash didn’t produce- just cross pollinated with my cucumber XD


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