What I Ate This Week (08/31 – 9/6/2017)

Forgive me, but this first week does not have many pictures… I will try to do better in the future. Also, any feedback on how to better present this information is much appreciated.


Cantaloupe and Celery with hummus (9/1) – Sometimes I like to just go to town on hummus and some veggies until I am satisfied. Also, I like having fruit first thing in the morning.

Cantaloupe and Savoury Bread pudding (9/2-3) – I made this for my farewell potluck at work, if you did not know 8/31 was my last day of work. Of course I also ate plenty of other items at the potluck (blueberry oatmeal bake, smoothie, cheese, variety of hummus with pita chips and veggies, pickles, a cookie, chocolate covered peanut butter stuffed pretzels, I had a few slices leftover so I brought them home and ate them from breakfast over the holiday weekend. I like it best reheated in the oven/toaster oven.


Toasted coconut baked oatmeal and 1/2 Mango ginger kale smoothie (9/4-6) – Minimalist Baker is definitely one of my favorite bloggers. BTW, I added coconut rum to my baked oatmeal. I regret nothing.


Tomato Havarti flatbread with pesto bean spread (9/3-4) – I believe flatbread is one of those marvelous ways to use up produce, cheese and sauces. I made a flatbread a long time ago from Clean Eating magazine and its just too easy not to just use it all the time. The spread is just basil, lemon juice, one can cannellini beans, salt and pepper combined in a food processor until smooth. I know a few things like this do not have exact amounts, but it is because I create things on the spot to use the items I have on hand. Let me tell you, it is a MUST if you are recipe testing for someone.

Gazpacho with garlic bread (9/5) – I volunteer as a recipe tester at the moment to get practice and experience to hopefully become a PAID recipe tester one day 😉 but that means the exact recipe and source for this can not be shared.

Cucumber and hummus with garlic bread (9/6)


Dal with rice (8/31)

Vegetarian Mexican pizzas (9/1-2) – similar to what you get at Taco Bell, but no meat. I made re-fried beans in the instant pot the day before. Then to prepare dinner I baked corn tortillas instead of the fried flour tortillas you get at Taco Bell. Once they were just crisping up, I spread re-fried beans between two tortillas. On top I spread some homemade enchilada sauce (I doubled up on the spice because we feel this recipe is pretty mild), diced tomatoes and chihuahua cheese. I put them back in the oven until the cheese melted, then cut them in half and topped them with avocado, green onions, black olives and Crystal’s hot sauce to serve. #YUM Killed that Taco Bell craving the healthy way.


Napa cabbage + green onion + egg stir fry with kimchi (9/3, 9/5) – Stir fry is another brilliant way to use up things you have on hand.

Chips + Salsa + Guacamole and watermelon (9/4, 9/6) – using the last of the corn tortillas from the Mexican pizzas, I baked corn tortilla chips. Then made simple guacamole (avocado + cilantro + garlic + lime juice + Serrano pepper + tomato) and finished off a salsa leftover from a friend’s potluck.


Wasabi peas and rice crackers (9/2)

6 peanut butter M&M’s (9/5)

1/2 pint of Dirty Mint Chip Coolhaus ice cream (8/31) – My last day of work was a rough day or more like I was very emotional at the end of the day. So we shared a pint. It was much needed food for my soul.

Protein cookie dough (9/4) – Sometimes a gal just wants cookies and is too lazy to bake. I also feel less guilty if it has a higher protein that sugar content.

Tofu pudding (9/2) – Super easy, has the same taste and texture to the traditional stuff and pretty healthy in comparison to the traditional pudding. All you need is a block of silken tofu, drained + 1/4 c cacao powder and/or peanut butter + sweetener of choice + pinch of salt combined in a blender until super smooth. It makes 3 to 4 servings.

Fruit (Everyday) – I had Plums, Peaches, Cantaloupe and Watermelon on hand. I always have fruit.

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