April 5, 2014

Tasty Tidbits

 
 
We opened the grill this week & officially kicked off spring! It's pretty rare that we have a standard "meat & potatoes" type plate. This is mostly because we don't eat meat, but also because we like more meals that are mixtures instead of each separate on the plate. This meal was an exception, with a portobello cap, brown & wild rice, & asparagus. It was great to be able to grill again!
 
I can't decide if the purple color of the rice combination is fun or gross. I'm leaning toward fun, since I know the hue came from the wild rice. Maybe I should call the combo Royal Rice? Or is that taking it too far?

 
We have seedlings growing inside until they're big enough & it's warm enough to move them out to the garden. Because Tink is crazy about dirt, we had to lock them away in an upstairs room so that she can't get at them. One evening, I found her sitting at the top of the steps & as soon as I opened the door, she bolted in. She looked around briefly, then jumped onto the daybed & buried herself under the blanket. If I hadn't seen her doing it, I wouldn't have known she was there...except for that little paw sticking out!
 
 
I lifted the edge of the blanket & there she was, peeping out at me. So cute!
 
Happy weekending! It's supposed to be pretty nice here & I can't wait to spend some time outside.
 

Here's what we've been eating in the last week:

Breakfasts
Lunches
  • Mega salad with spinach, red leaf lettuce, roasted Brussels sprouts, onions, mushrooms, carrots, almonds, & dried cranberries
  • Lunch date: Vegetable hibachi at Tokyo Diner
  • Leftovers
  • Sandwiches
  • Oranges, grapefruit, & apples
Dinners

Saturday:
Sunday:
Dinner at Mom & Pops' with my aunt
  • Orecchiette with tomato mushroom sauce
  • Roasted cauliflower & fennel
  • Green salad
Monday
  • Collard green wraps stuffed with the Chickpea Salad from The Oh She Glows Cookbook & cashew "cheese" (learn how to make a collard wrap here)


Tuesday:
  • Grilled portobello mushroom caps
  • Grilled lemon pepper asparagus
  • Brown & wild rice mixture (did you know this turns out purple? fun!)
  • Lemon tahini dressing from The Oh She Glows Cookbook
  • Green salad
Wednesday:
Thursday:
Dinner at Mom & Pops' before choirs
  • Bean burgers
  • Roasted squash
  • Green salad
Friday:
  • Girls' night for me: waffle bar!
  • Minestrone for W
Treats

March 29, 2014

Tasty Tidbits

 
Last weekend, we made homemade ravioli! It was fun, but a lot of work for the amount that we got. We didn't use any cheese - instead, half were stuffed with a mushroom cashew filling & the other half had a sweet potato filling. Both were really good & went well with the tomato mushroom sauce we served them with. Plus we had plenty to freeze for future meals!
 
 
We've been watching Pixi, my parents' cat, this week. They had a wall of wine crates set up to block her from getting into the living room where Mom's quilt is set up, but she was in there when I got there. Sneaky cat! 


 
These are a few of my new favorite things! Right before we left for Florida, I got The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out in the mail. I had pre-ordered it through Amazon & couldn't wait to check it out. I love her vegan recipes & have been reading & cooking from her blog for years. This cookbook hasn't disappointed yet! I made a few things from it this week (see below!) & have lots more bookmarked to try soon.
 
The other favorite from the picture is almond milk lattes! We have an Aerolatte Frother, which works great. Plus W has been practicing & he's can get the froth to be 2 inches thick. Yum! Then he tops it with either cinnamon-sugar or cocoa-coffee from these grinders we bought at Trader Joe's. It's sooooo good! I wish coffee shops would offer almond milk instead of always having just soy milk.
 
Happy weekending! Hope you have fun plans & it's not too rainy. It's supposed to rain here, but I have lots of house stuff to do so I'll be cozy inside.
 
Here's what we've been eating in the last week:

Breakfasts
Lunches
  • Spaghetti squash with onions, zucchini, & bell peppers
  • Grilled cheese on Everything Onion Bread from Sandi's Breads
  • Roasted Butternut Squash with Kale & Pecan Parmesan from The Oh She Glows Cookbook - Loved this!!!!!
  • Leftovers
  • Sandwiches
  • Oranges, grapefruit, & apples
Dinners

Saturday:
Sunday:
  • Homemade whole wheat ravioli, stuffed with vegan mushroom filling & sweet potato turnip filling
  • Green salad
Monday
  • Kale salad with baked sweet potato, carmelized onions, pecans, & a cinnamon apple dressing
Tuesday:
  • Portobello "Steak" Fajitas from The Oh She Glows Cookbook - I wasn't sure the time for marinating the mushroom was enough, but it was perfect. This is my new favorite way to prepare portobello caps.
Wednesday:
  • Red quinoa with grilled zucchini & asparagus
  • Green salad
Thursday:
  • Roasted Brussels sprouts with red quinoa
Friday:
Dinner at Hershey Road Family Restaurant for my mother-in-law's birthday
  • Veggie burgers with side salad

Treats

March 22, 2014

Tasty Tidbits

 
We had a great trip to Florida & now we're back into the work groove. Amazing how fast the vacation feel goes away!
 
Happy spring!

 
 

Here's what we've been eating in the last week:

Breakfasts
  • Banana nut toast
  • Kashi Crunch with coconut milk & strawberries
  • Baked oatmeal
  • Leftover whole grain waffles topped with almond butter
  • Bananas & oranges
Lunches
  • Bennett's Salad Bowl (me) & Panini Caprese (W) at Bennett's Fresh Roast
  • Bean burgers
  • Bean salad
  • Sandwiches
Dinners

Saturday:
Dinner at Doc Ford's
  • Tropical Salad (me)
  • Veggie Burger with fries & side salad (W)
Sunday:
Dinner in while in Florida
  • Baked sweet potatoes
  • Roasted broccoli
  • Bean salad
Monday
Dinner at Fresh Taqueria
  • Guacamole with housemade tortilla chips
  • Tacos with rice & beans
Tuesday:
Dinner in the airport (we packed)
  • Almond butter sandwich
  • Pistachios
  • Clementine
  • Trail mix
Wednesday:
  • Tortilla pizzas topped with bbq sauce, onions, mushrooms, & zucchini
  • Green salad
Thursday:
Dinner at Mom & Pops' before choirs
  • Whole wheat spaghetti with tomato sauce
  • Roasted butternut squash
  • Green salad
Friday:
Treats
Can you tell from all the ice cream variations that this was a vacation week? And we loved every bite! :-)
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