Tasty Tidbits

 

We had a great trip to Florida & now we're back into the work groove. Amazing how fast the vacation feel goes away!

 

Happy spring!

 

 

Here's what we've been eating in the last week:

Breakfasts

• Banana nut toast
• Kashi Crunch with coconut milk & strawberries
• Baked oatmeal
• Leftover whole grain waffles topped with almond butter
• Bananas & oranges

Lunches

• Bennett's Salad Bowl (me) & Panini Caprese (W) at Bennett's Fresh Roast
• Bean burgers
• Bean salad
• Sandwiches

Dinners

Saturday:
Dinner at Doc Ford's

• Tropical Salad (me)
• Veggie Burger with fries & side salad (W)

Sunday:
Dinner in while in Florida

• Baked sweet potatoes
• Roasted broccoli
• Bean salad

Monday
Dinner at Fresh Taqueria

• Guacamole with housemade tortilla chips
• Tacos with rice & beans

Tuesday:
Dinner in the airport (we packed)

• Almond butter sandwich
• Pistachios
• Clementine
• Trail mix

Wednesday:

• Tortilla pizzas topped with bbq sauce, onions, mushrooms, & zucchini
• Green salad

Thursday:
Dinner at Mom & Pops' before choirs

• Whole wheat spaghetti with tomato sauce
• Roasted butternut squash
• Green salad

Friday:

• Gnocchi with Roasted Broccoli & Garlic Vinaigrette

Treats

• Yeasted donuts from Bennett's Fresh Roast
• Gelato at PocoLoco Sanibel
• Frozen yogurt at Zebra
• Chocolate pecan bars
• Ben & Jerry's Core Ice Cream (PB Fudge for me, Hazed & Confused for W)

Can you tell from all the ice cream variations that this was a vacation week? And we loved every bite! :-)

Tasty Tidbits

The view of palm trees!

And blooming flowers!

And lots of time spent in the sun while biking, reading, eating, swimming, & generally relaxing.  Welcome to Florida! :-)

Hope your weekend feels like a bit of summer, too!

Here's what we've been eating in the last week:

Breakfasts 

• Triple berry & spinach smoothies
• Sunflower seed coconut granola
• Top With Cinnamon's Two Ingredient Pancakes topped with blueberries
• Keepin' It Kind's Peanut Butter Banana Pancakes - These gluten free pancakes are light & fluffy & delicious!
• Overnight oats with chia seeds, cinnamon, unsweetened almond milk, & cashew butter
• Bananas

Lunches

• Mashed avocado & salsa on rice cakes
• Homemade pizzas
• Sandwiches
• Leftovers
• Grapefruit, oranges, & apples

Dinners

Saturday:
Dinner at church friends' house

• Smoked portobello mushrooms, smokey baked beans, veggie "meat"-balls
• Veggies with A Cozy Kitchen's Sweet Potato Hummus

Sunday:

• Slow Cooker African Peanut Stew from Peas and Thank You: Simple Meatless Meals the Whole Family Will Love

Monday

• Baked pasta with kale, zucchini, mushrooms, & onions
• Green salad

Tuesday:

• Coconut & Brussels sprouts stir-fry
• Green salad

Wednesday:

• Brussels sprouts tortilla pizzas

Thursday:

• Out

Friday:
Dinner in while in Florida

• Veggie soup with wheat bread

Treats

• Hummusapien's Peanut Butter Banana Chickpea Cookies - These were really good! You can't taste the chickpeas at all & you get all the health benefits from them in a fun treat!
• Endangered Species Natural Dark Chocolate with 88% Cocoa - We love the snap of a good quality dark chocolate. Yum!
• Trader Joe's Sipping Chocolate

Tasty Tidbits

Who's ready for spring?  Tonight we get to lose an hour of sleep, but it's totally worth it for the extra daylight to bring us out of the winter blahs. I don't mind winter, but I definitely am ready when spring gets here.

We started some seeds this week - bell pepper, jalapeno pepper, basil, parsley, & eggplant. Last year by this time we had lettuce & spinach planted outside already. It's hard to believe. I can't wait for things to start growing!

Lots of yummy eats this week, although mostly they were re-heated from leftovers. I'm slowly emptying out my freezer to make room for the coming summer produce. It's amazing how much it can hold!

Happy weekend!

Here's what we've been eating in the last week:

Breakfasts 

• Veggie & egg sandwiches on rye bread
• Sunflower seed coconut granola
• Angela's Easy Vegan and Gluten-Free Pancakes with blueberries - These were made with buckwheat & they were perfect! Nice & fluffy with lots of plump berries throughout. They also reheated well in the toaster.
• Baked apple cider donuts topped with almond butter
• Overnight oatmeal
• Orange muffins (from the freezer) topped with almond butter
• Bananas + pb

Lunches

• Oh My Veggies' Slow Cooker Corn & Red Pepper Chowder - I used the last of our frozen corn from last summer in this soup & it was totally worth it. Aside from some initial chopping, this came together with very little work, and it was full of flavor!
• Angela's Thai Sweet Potato Veggie Burgers with Spicy Peanut Sauce  - We loved these! The thai flavors really came through and the peanut sauce was the perfect topper.
• Sandwiches
• Leftovers
• Grapefruit, oranges, & apples

Dinners

Saturday:

• Homemade pizza
• Green salad

Sunday:

• Ashley's 1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce - This was a winner enchilada recipe! And the cauliflower nacho sauce was awesome!
• Green salad

Monday

• Leftovers

Tuesday:

• Spaghetti squash with roasted broccoli & peanut sauce
• Green salad

Wednesday:
Out to eat at the Chocolate Ave. Grill

• Hummus trio with pitas
• Spinach salad with portobello mushroom (me)
• Portobello mushroom sandwich (W)

Thursday:

• Leftover bean burgers
• Roasted sweet potato wedges

Friday:

• Tempeh with zucchini slices
• Recipe.com's Basic Roasted Fennel

Treats

• Angela's One Bowl Double Chocolate Chunk Cookies
• Banana soft serve
• Ambitious Kitchen's Fudgy Peanut Butter Chocolate Chip Brownies