{WIAW} Lately

Happy Hump Day friends!

Peas and Crayons

I haven’t posted, nor been apart of, WIAW in ages! Between traveling and being on the road I rarely have time to remember to capture a day full of eats. I thought it’d be fun again to show you an aware of my eats lately. My weekly clean eats and my weekend indulgences.

An ode to Ms. WIAW founder herself, Jenn… I made her Bell Pepper Pizzas last night for dinner. So good. #Givemeallthecheese
I don’t know why I haven’t tried this before! Plus a side of baked tomatoes with shredded cheese!

Bell Pepper Pizzas

Salads in a jar for weekly lunches. Again, I don’t know why I haven’t been doing this idea more! So brilliant!

Salads in a Jar | Britt's Blurbs

Love love love this stuff! Locally sourced grass-fed greek yogurt! Plus they come in delicious flavors!

Atlanta Fresh Greek Yogurt | Britt's Blurbs

If B and I head to Whole Foods on a Saturday we typically will get a sweet treat to split. Saturday is our day for ENJOYING things we wouldn’t normally eat during the week. This past Saturday we enjoyed a delicious Almond Bear Claw doughnut fresh out of the oven!

Weekend Doughnut Treat | Britt's Blurbs

Black-eyed pea burger?! Um it was so good. Typically bean burgers are black bean or chickpea so I loved to see a new variation!

Black-Eyed Pea Burgers | Britt's Blurbs

Cherry Balsamic Glaze over grilled organic chicken. Yum! A delicious seasonal glaze I’m so obsessed with lately.

Cherry Balsamic Glaze | Britt's Blurbs

So there’s a few snapshots of my weekly eats and weekend treats!

Have a great day! XOXO

Cherry Balsamic Glaze

Quick and easy seasonal glaze that tops well over fresh grilled chicken, steak or even over pancakes or oatmeal for breakfast!

Cherry Balsamic Glaze | Britt's Blurbs

I’m still continuing my cherry obsession. Many people dislike cherries because they’re one of those “hard to eat foods”. You know, like crab or lobster. Foods you have to work at in order to rep the benefits.

But I don’t really mind the work. Especially since you can eat cherries in a variety of ways; just pop em’ in your mouth and split out the pits, slice on top of salads, grill and serve on top of porridge or mix them up into a glaze.  I really enjoy making my own glazes for meat, poultry and seafood because I can control what goes in it and JUST how I want it to taste. Such as my Chianti Fig Glaze.

Seasonal glazes are the perfect way to spice up the same old grilled chicken or steaks. Plus if you’re entertaining a large crowd it looks pretty impressive when you can pull out a jar of your own glaze!

If you’re feeling extra creative this would be a great sweet & savory combo over oatmeal, toast or pancakes!

Cherry Balsamic Glaze

by Brittany @ Britt’s Blurbs

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients (1/2 cup glaze)

  • 1 cup halved and pitted cherries
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. red wine vinegar


Add all ingredients to the food processor.

Blend until cherries are completely ground and the mixture is a liquid.

Pour into a small saucepan and place on a medium-hot burner on the stove.

Simmer for about 15-20 minutes letting the mixture reduce.

It’s done when a thick glaze consistency is formed.

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This will last in the refrigerator for a few days. You can also make a few batches and freeze for when you need it down the road.

Cherry Balsamic Glaze | Britt's Blurbs