The end of summer means the beginning of fall, so September’s WIAW theme is oh-so-appropriate.
I had a lot of berries this week thanks to a sale on Driscoll’s raspberries and a last minute blueberry purchase for babysitting. I still have plenty of bananas that I’ll probably use over the next couple of days, so fruit is the name of the game lately. I have also been enjoying lots of nut butter and the oatmeal I got in my Foodie Pen Pals box. I don’t usually remember to take pictures of my coffee, but I managed to get one this week. Yes, that is a Harry Potter mug. It’s quite possibly the best thing I’ve ever purchased for myself (well, outside of my car). I have coffee in it every day and the words in the picture appear when it is filled with hot liquid and disappear when the mug is cold.
A couple of times this week I had variations of my Avocado Lettuce Wraps, but my favorite lunch was probably the day I resisted the urge to order a meatball sub and instead made a tempeh variation with cherry tomatoes and a smear of Greek yogurt in place of cheese. Can you guess which two days we were babysitting? The kids love their chicken nuggets and Annie’s shells and cheese! For work I took a couple of massaged kale salads with a variety of veggies (cucumbers, peppers, and tomatoes).
Dinners this week involved a lot of experimentation. One of the kids’ favorites is wagon wheels, so I used some of the leftover mini wheel shaped pasta in a dinner that used avocado as a sauce with chunks of cherry tomato, curry powder, mushrooms, and garlic. Another night I made a tempeh and broccoli slaw veggie burger to go with my Baked Curry and Rosemary Sweet Potato Fries, which was delicious but still needs tweaked just a bit. I always keep a lot of tomatoes in the house, so you’ll often see them in my meals. I used a pita and Daiya cheese to make a mushroom and tomato quesadilla one night and another night made a frittata using tomatoes, eggplant, and cilantro. Finally I used the remainder of the eggplant from my organic produce box to make a spaghetti squash dish with roasted tomatoes and eggplant. There’s nothing like a week when the food experiments are all successful!
Thanks to Jenn for hosting WIAW. Check it out here if you’re interested in getting involved!
What are some of your food staples? Do you find yourself using the same ingredients over and over in the course of a week either out of convenience or taste?
dino nuggettsssss! (: I’ve always wanted to try the Annies Mac and Cheese and that wheel pasta looks awesome! (:
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I have to say, dino nuggets made babysitting even more fun! The Annie’s Mac and Cheese really is delicious. I may or may not have bought myself a box, even though I don’t normally eat mac and cheese. Normally we just have “wagon wheels” with tomato sauce, but I wanted to switch it up a bit (plus I needed to use the avocado before it went bad).
That tempeh sub with Greek yogurt looks amazing! Although I do love a good meatball sub too.
I tend to use a lot of the same ingredients within a week since I grocery shop for myself and I have to use up what I buy. I wish my grocery store sold half bunches of kale or half heads of cauliflower or something so that I could buy a bigger variety of veggies!
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Your eats look really good! And we are twins when it comes to the bread with chocolate almond butter. I have that every morning and sprinkle chia seeds on top. Yum!!