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 2/8/15-2/14/15

Hello!

I hope everyone had a good week and aren’t buried in snow like we are here in Boston. Anddd we are only expecting more this coming week as well. I don’t think there is anywhere left to pile snow up anymore. We shall see Boston, we shall see.

Here is what we munched on for dinner last week. We had pre-planned what we would cook each night so there was no wasted time figuring out what we wanted each night. This is especially helpful if you work till 5 and still want to get a workout and/shower in before dinner; every minute counts!

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Sunday: Whole Living Lauren Tomato, Chickpea & Sourdough Bread Soup. With the snow already starting to fall outside, this was a perfect meal to end the day with all curled up on the couch to watch the Grammy’s. We used less broth than the recipe called for as we didn’t want too too much leftover, plus I don’t know about you but I like more stuff to broth ratio in my soups. We had some crusty, crunchy bread we ate on the side of this. Also, as a side note, we had plain pasta we added to this for our lunches and it was a delicious addition.

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Monday: Leftover pizza. It was National Pizza Day so naturally we had to have our leftover pizza we made on Saturday of last week. It was just as delicious leftover as it was when we first made it. I like my second-day pizza cold (is that weird?) so there was no need to even heat anything up!

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Tuesday: Pinch of Yum’s Lentil Curry Bowls. This was delicious! We had another snow day on Tuesday so we had plenty of time to make this meal; having time to make it was what worried me when we picked it for the week. But the snow gods prevailed and we had all afternoon to slowly cook the lentils. Yum yum yum. Definitely going to make this again. We skipped out on the rice because we thought lentils were filling enough for us but we did add some avocado and piled on the cilantro cashew sauce. We also roasted some zucchini with the carrots as we had some lying around.

Wednesday: Leftover Lentil Curry Bowls. Which was good because yet again we were both stuck in crazy snow traffic after work. By the time we were home we were starving so went straight to the fridge and pulled out our leftovers; still delicious.

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Thursday: How Sweet It Is Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette. This salad was amazing! We’ve been loving blood oranges lately so we decided to try this salad out and it did not disappoint. The sweet potatoes were scrumptious as was the blood orange vinaigrette.

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Friday: Molly’s! We drove home to my house in Hanover, NH. Once we got there it was late and we were craving their barbecue pizza so we ordered one to share and a “kale” salad that turned out to not be kale or that good for that matter. The pizza didn’t disappoint though! Olive was itching to steal a piece or two.

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Saturday: Homemade sweet potato skins and a side salad. We cooked dinner for my family and were both craving sweet potatoes. We were going to do the same salad as Thursday but thought my family would need something a bit more hardy. We made potato skins topped with sautéed onion, pepper, corn, and white beans on top. They topping mixture was seasoned with chili powder, paprika, garlic powder, salt, and pepper.