What We Ate 7/19/15 – 7/24/15

Forgive us for the lack of posting lately. We have been spending most of our weekends on the Cape, soaking up the sun and waves the best we can. But we didn’t forget about you! We have some projects planned that we want to share shortly so don’t give up on us either! In the meantime, here is our usual what we ate the past week so you can sneak a peak into our daily food routines.

Spiralized carrot salad

Saturday: Spiralized carrot noodle salad. We recently bough a spiralizer so it has been nothing but zoodles all day every day. We made this easy and quick salad by spiralizing a carrot over a pile of leaves and then adding some other veggies and toppings.

Indian chickpea and vegetable soup

Monday: Indian chickpea and vegetable soup. Don’t ask why soup sounded good when it has been a heatwave here recently, but it was what we were craving. We had made a similar soup before but couldn’t find the magazine the recipe was in so we found this one instead. It was easy and quite delicious! And spicy! We added some potatoes to it because why not.

Brussels sprouts salad with walnut sauce

Tuesday: Roasted Brussels sprouts salad with walnut sauce from Veggie Primer. Yum this meal was delicious! The walnut sauce was the best part of the whole dish. I could (and did) eat that sauce on everything!

Wednesday: Leftover Indian chickpea soup. Gotta love having leftovers!

barley mango salad

Thursday: Barley mango salad with avocado yogurt dressing from Running to the Kitchen. We bought some watercress at the beginning of the week, but unfortunately it went bad before we made this salad…  which was a bummer but the salad still tasted good with some romaine under it. I was loving the alfafa sprouts!

Friday: Whole Foods! Friday was a rush and we had very little food in our house so we ended up getting some hot food to go at Whole Foods. It was totally worth it and absolutely hit the spot.

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What We Ate 6/21/15 – 6/27/15

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 4/19/15 – 4/25/15

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!

IMG_0904

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.