Tag: indian

What We Ate 7/19/15 – 7/24/15

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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.

What we ate 3/1/15 – 3/7/15

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Hello all! This past week we had some super yummy meals that we are dying to share with you. We are constantly trying out new recipes and look forward to eating them each week. The meals we chose this week certainly did not disappoint! Read on to find out what we made. IMG_0335 Monday: Cauliflower, Potato, Onion, and Lentil Curry with Naan. We had an Indian Korma simmer sauce we bought at Whole Foods so we threw all of these ingredients in a large pot and let it cook for about 30-40 minutes then served with some naan. It was pretty good but could have had some more flavor. IMG_0340 Tuesday: Naturally Ella’s Curry Grilled Vegetables with Chickpeas and Creamy Polenta. This was the first time we have had polenta and it was pretty good. We were a little confused by it so we will continue to experiment with other recipes that use polenta. The veggies came out great! Just for the record though, if you follow this recipe, Naturally Ella calls for 1 cup of “polenta” but she means yellow cornmeal. You are making polenta, not adding polenta to water.IMG_0343 IMG_0352 Wednesday: Half Baked Harvest’s Chopped Asian BBQ Chicken Salad with Honey-Sesame Crackers. This salad was sooo good! And the crackers, oh yum. I could just eat those crackers all day long. We marinated the chicken overnight and then tossed it all with a big salad with carrots, lettuce, snap peas and some roasted broccoli. IMG_0361 Thursday: The Almond Eater’s White Bean Breakfast Hash. Yum! Another delicious dish this week. We didn’t have white kidney beans so we just used red kidney beans and it turned out great. We served ours over some spinach and had some leftover sweet potato and made plantain chips to go with it. For the plantain chips, we just sliced up the plantain and sauteed it in coconut oil, flipping halfway through and watching so the plantains don’t get too too dried out.IMG_0373 Friday: Salad and random leftovers. It wouldn’t be a normal dinner week for us if we didn’t have a random leftovers night. We each made salads with scraps of leftovers that you accumulated through the week. We also made some snack plates full of fruits, veggies, and some pretzels.

Saturday: Leftover white bean and breakfast mash. Still good the second time around!