Hello to all! Hope everyone is having a great weekend. I’m currently putting off doing some homework so I thought I would fill everyone in on a bunch of recipes I whipped up this week. Honestly, the remix part of my title has zero to do with my post, but Joey and I were talking about Napster the other day and remembering how frustrating it was to download a whole song and then when you listen you realize you got some dumb DJ’s remix. It was always something like “DJ Spin Master IN THE HOUUUUUUUSE!!!!! Petey Pablo REEEEEEEEMMMMMMMIIIIIIIIXXXXXXXX” hahaha. Memories 😉
There have been some hits and misses this week in the recipe department, so here is the rundown!
Since it’s starting to be summer time and hot in the mornings I was inspired by Carrots N Cake to try iced coffee. I follow her instructions exactly. All you do is double the grounds you would typically use to brew a pot and the pop the brewed coffee in a container in the fridge. This stuff is seriously delish. I’m addicted already! Although I like my regular coffee black, I like iced coffee with 1/2 packet of stevia; getting crazy I know!! *Side note, I would recommend drinking with a straw, I already spilled on a dress of mine once 😦
Along the same thinking with the heat coming I tried out Oh She Glows Vegan Overnight Oats and it was a major FAIL!!! I followed her recipe exactly, but I seriously threw it out after a few bites. I think she recommends too much chia seeds for my taste. Although I like to add the chia pudding (1/2 tbsp chia and 1/4 cup almond milk mixed and refrigerated overnight) to my oats, 2 tbsp was too much!! Here is the before and after pics just for your information. (You can click on the link for the recipe, since I didn’t like it too much, I won’t post).
Fitnessista’s Eggplant Curry: I saw this the other night of Fitnessista’s site and I HAD to make it. It was my first adventure into Indian food and it was a big hit!
1 yellow onion
1 cup veggie broth
1 can diced tomatoes
1 bay leaf
1 tbsp curry powder
1/2 tbsp cumin
1 tsp garlic powder
1 tsp salt
1/8 tsp cayenne
The instructions couldn’t be more simple, just cut up the eggplant and onion into large pieces and throw all ingredient in the slow cooker
Put on low heat and cook about 5 hours
Pumpkin Black Bean Tortilla Wrap: I had a can of pumpkin open and a can of black bean refried beans so I wanted to try to use them up before they went bad.
This was pretty good, but make sure you go heavier on the beans and lighter on the pumpkin, the pumpkin can easily overwhelm.
Roasted Artichoke Heart Sammy: I had a can of artichoke hearts (my new obsession) from Trader Joes that I wanted to use in a fun way.
Added everything together on the homemade whole wheat english muffins I got at the farmers market this morning.
This was one of my favorite sammy’s ever!! So bomb.
Quinoa and Meatballs:
So this one isn’t really a recipe, but it was a good meal so I wanted to share. I just cooked up some quinoa (you put it in a sauce pan with 1 parts quinoa to 2 parts water, bring to a boil, then cover and let simmer for 10-15 minutes or until the water is absorbed). I simply added some VeggiePatch meatless meatballs, Newmans spaghetti sauce and sprinkled some goat cheese. Yummy!!
I did so good on cooking this week 🙂 Last night I also enjoyed a big treat!
I seriously forgot how good milkshakes are. TO DIE FOR!! We also hit up the local farmers market this morning and I got some local honey, whole wheat english muffins (which about a 4 item ingredient list!! love it!), and a homemade carrot cake thing that I am highly anticipating eating for dessert tonight!! I really wanted there to be more veggies there, but it’s early in the season.
Well I best actually get some work done. Hitting up the gym later today for a repeat on the previously written about weight workout. Hope everyone has a great day and enjoys the recipes!!
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