Hi there!! Hope you all are having a lovely weekend. I just wanted to put together a quick post to talk about my dinners from this past week. I think it was a pretty popular idea last week, so let’s continue!
We did a little day-trip to Target (because the closest one to us is 25 mins away), and on the drive, we pass by the most amazing corn stand there is. It’s the sweetest corn ever, so it was a must to get. We ended up having it for dinner with other grilled veggies and fingerling potatoes. Silly me just dug in and didn’t take any pictures, but trust me when I say that it was a very satisfying meal.
Tonight I switched up how we normally eat tempeh (usually do BLTs or crumbled into taco meat). I made a homemade BBQ sauce from the Fresh cookbook (but sadly it’s now back at the library!), and we did wraps for dinner. Along with the BBQ tempeh, in the wraps went: dill pickles, sliced tomatoes and cucumber, and baby spinach. They were good, but definitely not filling enough for a dinner!
We had some leftover tempeh, and normally I don’t use a protein like that back-to-back, but I had such a good idea, that I couldn’t not use it again. BBQ tempeh quesadillas to the rescue for another easy, yet delicious, dinner. I sautéed some onion and bell peppers prior to putting in the quesadillas, and then also put in: corn, spinach, daiya mozzarella and cheddar, and the tempeh plus additional BBQ sauce. We topped them off with avocado and fresh salsa. It was to die for! I just didn’t want them to end! I think Tyler was kind of upset that the BBQ sauce had to end. I guess that means I need to borrow the book out of the library again!
It cooled down this day and kind of what I was waiting for to make tonight’s dinner: ratatouille stew. I got a ton of ratatouille-specific vegetables in our CSA share last weekend (eggplant, zucchini, tomatoes, and onions), so I thought I would use them for it! I threw some chickpeas into the stew for some added protein, and also paired it with some sprouted-grain bread/toast with coconut oil.
I decided to switch out the breakfasts we normally have (cereal, toast, oatmeal, etc.) and swap in a tofu scramble (with spinach, belly pepper, mushrooms, and onion). We haven’t had one lately, and it’s always nice when there’s salsa to pair with it. Oh, and the hot sauce. Never skip on that stuff! (I’m obsessed with Arizona Peppers brand!)
Then, I took a cooking break tonight because I figured four dinners in a row (plus a breakfast) was a good run. We actually had our fellow roomies (Carly and Kenny) over for dinner, so we just did take-out. No pics were taken, but I enjoyed a tofu curry dish with basmati rice and veggies. This dish is just packed with amazing flavours. I never want it to end. I promise I’ll take a picture next time to have photo evidence of it’s awesomeness.
Tonight was stir-fry time! I did an Asian-inspired stir-fry with baby bok choy, carrots, summer squash, portobellos, peppers, onion, kale, hot peppers, garlic, and ginger in a tamari-rice vinegar-esque sauce over spelt soba noodles. This was one of those dishes that came together (from prepping to being ready to serve) in about 40 mins. It also gave us plenty of leftovers!
We ran a 5k in Creemore this morning (recap to come tomorrow – you’ll wanna hear about it!), and once I was back home, I hit a wall and was really tired. I decided to just run to the grocery store and grab an Amy’s pizza for dinner for me and Nia (Tyler was working late that night), and it was just what the evening called for.
I don’t really have any meal plans yet for this week, but here is what I got from our CSA on Saturday: baby bok choy, yellow and green beans, tomatoes, fennel, cucumber, summer squash, 1 garlic head, and leeks. So, inspire me!
And then I quickly wanted to jot down posts coming this week and then ideas that I need you to decide on which gets the go ahead to post about.
Here are the ‘for sures’:
- my 5k recap
- how to make your own kombucha (after making your scoby from scratch)
And then of these ideas, which would you like to read about (1-2 of them):
- a Nia update (she just turned 21 months) and what’s going on at this age for us
- tips from a vegan mom: eating protein
- steps to eating more natural
- why I love my “mom” body
Hope you enjoy the rest of the day and I’ll see you back here tomorrow with my 5k race deets!