I hope everyone is getting excited for March and spring! I definitely am minus that Boston still has a few feet of snow on the ground and the temperatures are still dropping into the negatives with windchill… Someday Boston will see the spring… and the ground for that matter. Someday.
Sunday: Oh My Veggie’s Kale pizza. We made this yummy kale pizza to eat while watching the Oscars. This pizza was amazing. The sage flavored sweet potato was so good as a base on the pizza. It’s topped with mozzarella and sautéed kale and onion. This recipe called for a different kind of cheese, but we aren’t very adventurous when it comes to cheese, so we just stuck with mozzarella and it came out great! This was so quick and easy I’m sure we will be inspired by it in the future and try to come up with some similar ideas. That mashed sweet potato, what a good idea!
Monday: Roasted chickpeas and vegetables over couscous. We roasted a variety of vegetables tossed in olive oil, King Arthur Flour’s Pizza Seasoning, and a dash of chili powder. We ate this over big Israeli couscous. All that was involved in this was chopping up all the veggies (we used red pepper, red onion, broccoli, cauliflower, mushrooms, and carrots), adding a drained can of chickpeas, tossing everything in olive oil, seasoning them generously, then roasting them at 425 for about 15 or 20 minutes, tossing them halfway through. We topped this with shaved Parmesan and slivered almonds. Quick, healthy, easy, delicious!
Tuesday: Tuesday was a little incoherent since we had agreed to meet some friends for a drink at 7:30. We came home from work and Haley had leftover ravioli and Rose made a quick wrap with avocado, salsa, turkey, lettuce, and tomato.
Wednesday: Cuban Salad Bowl from Simple Roots Wellness. This turned out awesome and so flavorful. We modified the recipe just a tad by using corn in place of cauliflower rice and chicken instead of pork. I couldn’t stop eating the plantains and the black bean mixture with avocado! Yum!
Thursday: Brussel sprouts, veggie burgers, and fruit salad. So you all know that we tend to make veggie burgers we’re either a) starving and don’t have time to cook something else or b) we did cook, but we really just made a side. So tonight was option b. We sautéed Brussel sprouts in lemon infused olive oil oil. We chopped up some strawberries and apples and tossed them with raspberries, blueberries, and pomegranate seeds for a little fruit salad on the side. Yummy quick and easy. We always love a good brussel sprout dinner!
Friday: Take-out from Whole Foods. Haley had to work late on Friday, and we had planned to eat out, but 7:30 on a Friday night in Boston is a little tricky when you can’t get reservations somewhere, so we stopped at Whole Foods and picked up some prepared food. We always think that’s a healthier alternative to take-out when we’re hungry.
Saturday: Things got a little busy on Saturday again, and though we felt like we had time to cook, we both really wanted soup, so we just made some split pea soup and had grapes, carrots, celery, and hummus on the side.