What I Ate This Week (10/5 – 10/11/2017)

This week involved a lot of finishing off items to make room in the fridge. We finished up the last of our cider, Bailey’s Irish Cream, frozen peaches, almonds, blue cheese dressing, watermelon, Verisoy pork, mozzarella, yellow tomatoes, spinach, cream cheese, tomato soup, and the soy milk I stocked up on when it was on sale last month. The fridge has so much more space! #satisfying

Breakfast

Spiced orange chia seed pudding with Mango ginger kale smoothieleftovers from last week

Berry cider bread with Mango ginger kale smoothie – What can I say, I love this smoothie. I also added some ginger spiced pear butter to these.

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Apple and homemade cacao almond butter

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Bailey’s oats – We were suppose to have guests this week, but they had to chance their trip. I had planned to make this for them to help us get rid of booze we just do not drink. I prepared these in the instant pot with the last of the Bailey’s, water and raisins. Now to find a way to get rid of the last of the tequila and rum we have wasting space in our freezer.

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Lunch

Marinated Beet Salad with Raspberries and blue cheese dressing – I got the idea for this from a picture I saw online. It was okay, I only had it twice. Cooked beets were marinated in red wine vinegar, olive oil, garlic, salt and pepper. Then I placed them over chopped romaine with hazelnuts, raspberries and a yogurt based blue cheese dressing. If I made this again I might use a different green, add blue cheese crumbles and a different dressing.

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Cinnamon peanut butter sweet potato mash and Lime Watermelon SCOBY smoothie – leftovers from last week

Green beans and Verisoy pork – I will be very honest, the Verisoy pork smells like dog biscuits. I have had the beef before and like that better.

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Dinner

C&D Noodles with edamame – leftovers from last week

Simple tomato, olive and mozzarella pizza with St. Louis style crust – When you live far from your hometown with all its glorious foods, you make them from scratch! I might make the cheese next time 😉

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Grilled cheese with spinach and artichoke dip and tomato soup – I made spinach and artichoke dip to use up leftover spinach, cream cheese and other cheeses and then used it to make a sandwich that my partner and I split. It was brilliant with the tomato soup.

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Acorn squash filled with Quinoa stuffing and topped with Mushroom gravy – my partner was sad that we would not have my Thanksgiving dinner leftover concoctions this year since we are visiting my family, so I am trying to feature a few items I would have made this fall and this is one of them. We love this quinoa stuffing. Last year we ate what was left with gravy and a fried egg. I think the mushroom gravy and acorn squash health it up a bit 😉

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Snacks/Dessert

Popcorn – a Jungle Jim’s find from my trip to Cincinnati last week.

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Chocolate – I could not deny a piece of pumpkin seed BarkThins while at Costco…

C&D Chocolate cookies – I left out the chocolate chips since we do not have any and we were desperate for a cookie. I also reduced the amount of coconut sugar to 1/2 cup and it made the sweetness perfect for me.

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