Tag: brussel sprouts

What We Ate 6/21/15 – 6/27/15

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Somehow this week we had a lot of leftovers to catch up on. They were all delicious of course, but that meant we didn’t get to try too many new recipes. We also have been trying to go out to eat a bit more to get us out of our usual routine. Since it is summer now it is nice to be able to walk into town and go grab some food you normally wouldn’t cook for yourself or to try a fun new cocktail. Since moving to Allston, we have been able to try a lot of new places to eat and having been loving them all. This week we went to Park in Cambridge and it was definitely a fun place to go and eat.
kale salad

Sunday: Leftover Mexican Brussel Sprout Slaw. We made this last week and it came out great!

kung pao chickpeas

Monday: Kung Pao Chickpeas with some added veggies. We followed this recipe but then added in some cauliflower, broccoli, and peppers then served it over brown rice. This came out really well and we will definitely be making it again!

zucchini boat

Tuesday: Leftover Zucchini boats from last week with a side salad.

Wednesday: Leftover Kung Pao Chickpeas.

Veggie burger

Thursday: Good ol’ veggie burger and a salad. Always good, always hits the spot. Shout out to my bunny grahams!

Friday: Out to dinner at Park in Cambridge. We got a chicken dish with mashed potatoes, peas, and onions. Plus some delicious cocktails. The food was very good just a bit of a more hearty meal, possibly more suitable for the winter months if you catch my drift.

What We Ate 6/7/15 – 6/13/15

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Hello! Have you missed us? We have been busy bees moving apartments and living with about 1094 boxes in all of our rooms. As you can imagine we haven’t had much time or room to keep up with PAC these last few weeks. However, we are back and coming up with some fun summer treats to share! But, as always, first we will share what we have been munching on the past few days.

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Monday & Tuesday: Brussels sprout salad, chicken, and roasted sweet potatoes and parsnips. This was a hog podge dinner that we just threw together with what we had in our fridge. We roasted the sweet potatoes and parsnips in a little bit of salt and pepper and some rosemary.

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Wednesday: Stir fry veggies summer rolls. We have been on a summer roll kick lately! I’m not sure if it is because we have been trying to use up a whole pack of rice paper rolls or if it is because they are so fresh and delightful when it is hot outside, probably a little bit of both. We stir-fried up some peppers, zucchini, corn, and asparagus in a dash of soy sauce and some teriyaki and then rolled them in the rice paper with avocado. Yummo!

Thursday: Cambridge, 1. Rose met me at work and we strolled into Cambridge to grab a slice (or two) of pizza before I had to head back to work.

Friday: More summer rolls!

Saturday: Beat Hotel . We went out to dinner with Rose’s parents at the Beat Hotel in Cambridge. It was really yummy and very filling, we both got their Earthly Delight Bowls, which feature a grain, a protein of choice, and some vegetables. We will definitely be going back as they have a long cocktail list (not to mention 36 types of wine on tap!?)

What We Ate 5/25/15 – 5/30/15

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Hello again! Another week, another series of meals that we ate and enjoyed. This week was a bit hectic as we were mostly trying to finish all the frozen food/any food we could before we moved. I think we did a pretty good job, we might have left behind a few ice cream bars, which was a pretty sad parting, but that’s okay we will buy more for our new place.

Taco salad

Monday & Tuesday: Taco salad. This is one of our go to meals. It is quick, easy, and absolutely delicious. We sautéed an onion, a pepper, and some ground turkey. Then put that on top of a bed of lettuce and added some tomatoes, corn, and beans. Yum! We also had some chips and salsa on the side because how can you not?

Veggie burger and brussels sprouts

Wednesday: Veggie burger with a Brussel sprout salad. You didn’t think we weren’t having any veggie burgers this week, did you? Well, we still had some in our freezer (I think we still have a box of unopened ones too….) so we made them to try and finish them off. We had a big salad with Brussel sprouts, an onion, and some zucchini as well. I also enjoyed some boom chicka poofs on the side as well.

Quesadilla

Thursday: Quesadilla with a Brussel sprout salad. Weird combination, but we had tortillas to eat and I was craving a big quesadilla so we put some cheese, salsa, corn, beans, and whatever else into them. We also had a package of Brussel sprouts and some leftover salad to eat so we through those together on the side. Nothing like a good quesadilla!

Brussel sprout salad

Friday: Brussel sprout salad and some chicken nuggets and apples. Yep, really trying to clean out the fridge at this point. We had leftover Brussel sprouts and broccoli so we whipped up a salad. We also had some nuggets that we had to eat so we shared those and I cut up an apple for good measure. Random but good!

Saturday: Salad from Sweet Greens. We both had leftover salads from lunch at Sweet Greens so we munched at that for dinner, which quickly turned into munching on popcorn and chocolate and wine for dessert!

What We Ate 5/17/15 – 5/23/15

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Woo what a week! Is it just me or has anyone else had a crazy busy week?? And with our move coming up shortly things are only going to get busier and busier. Plus where did May go? I thought it was still April.. Okay, okay enough complaints from me. Even though this week was hectic we still managed to throw together some super delicious and healthy meals. Okay, maybe Rose was able to throw together most of the meals, but I was able to eat and enjoy them!

cereal

Sunday: Cereal! We drove back from Hanover, NH this day and decided to do our grocery shop without stopping at home. We both were pretty exhausted and craving something simple and sweet so we put away all our nice fresh veggies and fruit and opted for a big bowl of cereal instead. Some days you just have to!

Veggie burger Mango cucumber salsa

Monday: Veggie burgers with cucumber mango salsa. We are currently trying to clean out our freezer, which means we will be eating even more veggie burgers than we normally do. I ain’t complaining! We made this cucumber and mango salsa as a side.

Spring rolls

Tuesday: Thai Summer Rolls. We had these last week and were dying to have them again so we used our leftover rice papers to make up another batch. Yum yum yum!

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Wednesday: Kale and brussels sprout tacos. Rose graciously whipped these up for us and they came out excellent. Definitely will be making these again!

Be good

Thursday: I was working late so Rose met me for a take out dinner at work. We had B.good and it hit the spot. We each got salads and then shared some sweet potato fries.

Friday: Leftover kale and brussels sprout tacos. yumm!

Pizza

Saturday: Pizza night! We had this pizza in the freezer taking up so much space for the past few months and we finally got around to making it. It had sausage, pepperoni, peppers, and onions. We both had salads on the side as well. Love frozen pizzas!

What We Ate 4/19/15 – 4/25/15

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Hi everyone! Can you believe April is already coming to an end? I can’t… This year is already going by so fast. Last Monday was Marathon Monday in Boston and Haley and I stood outside in the cold, drizzly weather and cheered on the runners. I always have a great time, but with everything going on after the bombings, I found it particularly emotional being there this year. So we stood outside with chai tea drinks keeping us warm and cheered until we got hoarse and then went home and watched the rest on TV while eating soup. But anyways, what did we eat this week?

Orange cauliflower

Sunday & Monday: Orange Cauliflower based on this recipe. We’ve followed this recipe before and modified it quite a bit. What we did was made the “sauce” part of this recipe (we doubled it) and chopped up half a head of cauliflower and a few carrots. We also added a can of baby corn, a can of sliced water chestnuts, and a can of chickpeas (all rinsed and drained). We dumped these in a large glass baking pan and poured the sauce over and baked it at 425 F for about 25-30 minutes, tossing halfway through.

veggie burger

Tuesday: Veggie burgers with big ol’ side salad. Ok, you all know at this point what happens when we come home from work and we’re both too tired and too uninspired to cook any of the recipes we’ve planned for the week. So we tossed this meal together in about 5 minutes.

red pepper pasta

Wednesday: Roasted Red Pepper Pasta. I love this recipe. Love love love it. We’ve now made it twice. So long as you have the time to roast the red peppers, then this recipe is so easy. What I did to speed things up a little is quarter the red peppers and dry roast them at around 450 F for only about 20-25 minutes. I could eat this pasta forever. Extra nutritional yeast? Yes please!

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Thursday: Roasted sweet potato and zucchini fries with sautéed brussel sprouts, kidney beans, and some chips on the side. This may sound random, but we actually bought a bunch of veggies with the goal of throwing something together. I have this awesome cheesy popcorn seasoning from a spice shop in Portland, Oregon and we tossed the sweet potato and zucchini in it. Yum Yum.

red pepper pasta and brussel sprouts

Friday: Leftover pasta with a side of sautéed brussels sprouts.

BBQ chicken salad

Saturday: Trader Joe’s BBQ pulled chicken salad with avocado, corn, peppers, and tomatoes. Trader Joe’s, oh how you save the day. You have to try this BBQ chicken. It is so so good. Also, this Cowboy Salsa was all sorts of spicy and sweet goodness.

What we ate 3/15/15 – 3/21/15

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Happy Spring everyone! In the same week that winter turned to spring, we broke the all time record of snow fall in Boston. Needless to say this snow ain’t going anywhere anytime soon. Although it might not look quite like spring yet, it is certainly starting to feel like it. Stores are selling swimsuits, the sun is out longer, I’m craving fresh fruit by the bucketful (seriously though). We’re excited to start eating spring fruits and veggies in our dinners each week. Plus we have some fun spring treats to share with you all soon so fellow Bostonians keep your heads up, the snow will be gone soon, and everyone else keep checking back for new recipes, crafts, and more!

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Sunday: Leftover enchiladas from the previous week. Still good!

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Monday: Breakfast taco with Brussels sprouts and an orange. We threw together random bits for this dinner and it came out pretty good if I say so myself. The breakfast taco had scrambled eggs, avocado, spinach, cilantro, and some swiss cheese (and ketchup…).

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Tuesday: Pretzel Crusted Chicken and Roasted Parmesan Ranch Cauliflower (and carrots). Both of these recipes were super simple and very good. We skipped out on the parmesan on the chicken and used what spices we had on hand but they still came out great. They were good as leftovers in lunches as well.

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Wednesday: Mango Lentil Salad with Cilantro-Lime Dressing by Love and Lentils. This recipe was simple to make and we had cilantro and mango that we needed to use up so it was perfect. We added a red pepper to ours and some avocado, ’cause yum.

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Thursday: Leftover mango lentil salad over kale and springtime blood orange margarita (recipe coming soon!)

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Friday: Zucchini Lasagna with lentils from Eating Niagara. This recipe was ahhhmazing. The recipe was a little confusing to follow but it came out delicious. Mind the cheesy-gooey mess of a picture…

brussel sprouts and garlic bread

Saturday: Brussel sprouts with homemade garlic bread and fresh strawberries. We grabbed a demi baguette at T.Joe’s and popped it in the oven with smashed garlic and butter then served it up with brussels sautéed in olive oil with some salt, pepper, and a dash of lemon juice. One of my favorite meals!

What we ate 3/8/15 – 3/14/15

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This past week for dinner was all about using our recipe books that have started to collect dust in the corner of our apartment. We cracked open some of our new favorite books and picked out a couple of recipes to try for the week and they definitely did not disappoint. We are trying to incorporate recipes from cook books into our rotation for some new ideas of meals. We used recipes from The Oh She Glows Cookbook by Angela Liddon and this Paleo cookbook by Elizabeth Marsh. We are not vegan or paleo but we do enjoy their recipes!

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Sunday: Leftover polenta and veggies. The previous week we made polenta and still had some leftover this week so we roasted up some cauliflower, broccoli, chickpeas and tomatoes to add to it.

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Monday: Macadamia and Coconut Crusted Fish Chicken. This recipe we found in the Paleo cookbook by Elizabeth Marsh. Now, we (I) do not like fish so instead we did chicken. Rose was really hoping we’d finally do fish, no such luck. This recipe was very very yummy and we were able to enjoy the leftovers throughout the whole week in our lunches and dinners. We paired the chicken with a kale salad with tomatoes, apples, and carrots, dressed with oil and vinegar.

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Tuesday: Coconut Roasted Cauliflower with Macadamia and Coconut Crusted Chicken. This cauliflower was also from the Paleo cookbook and it was also very delicious. As you can see we added a side salad to the cauli and chicken deliciousness.

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Wednesday: Brussels, Bacon, Potatoes with eggs. The Brussels recipe was inspired by the Paleo cookbook as well. This recipe was good but we thought it could have used a bit more flavor and seasonings. The bacon helped… duh… but just salt and garlic powder wasn’t quite enough.We used coconut oil instead of ghee and added some red and yellow potatoes to ours to make it more of a meal. We also had some scrambled eggs and a blood orange on the side.

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Thursday: Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce from The Oh She Glow’s cookbook. YUM! These Enchiladas were absolutely positively delicious. We got out of work early on Thursday so we got to actually enjoy the process of making a home cooked meal rather than rush through it because our stomachs are grumbling. Don’t worry, we went back for seconds.

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Friday: Leftover chicken and cauliflower with a side salad and pan fried plantains. We’ve been really into plantains lately. All you have to do is peel the ripe plantain, starting with a knife, slice it into thin rounds, and sautee it over medium heat in coconut oil, flipping after a few minutes. We use about 1 Tablespoon of coconut oil for 1 plantain. The thinner the slices the crispier they’ll be, but we prefer them thicker.

Saturday: We were busy out and about during the day on Saturday and didn’t quite have time to fix dinner, not to mention that we were craving mac and cheese… so we stopped at Whole Foods and got a bit of mac and cheese and some brussel sprouts and made a yummy meal of it.