What i ate this week.

With Andrew’s birthday and Easter weekend coinciding, this week involved a lot of eating out and even more desserts.  I tried to start the week off with nutritious meals because I knew what was coming this weekend (i.e. s’mores & fluffy frosting cupcakes). 

Thursday evening Andrew and I headed to my parents lakehouse for the long weekend, which meant fishing, family time, delicious food and sunsets.

Easter 1

   Dinners

Monday: Shrimp Cobb Salad inspired by Damn Delicious.  I left off the bacon and added greek yogurt to the dressing to make it creamy.  Goat Cheese Love.

Screenshot 2014-04-21 10.30.48

Tuesday: Baked Tofu Stir-fry.  I used this recipe for the tofu.  This is my absolute favorite way to eat tofu.

Screenshot 2014-04-21 11.07.16 

Wednesday: Andrew’s birthday dinner at Torchy’s!

I got 2 tacos…

Mr. Orange: salmon, grilled corn+black beans, queso fresco and cilantro on a corn tortilla.

Brushfire: Jamaican jerk chicken, mango, grilled jalapenos, sour cream and cilantro on a corn tortilla.

Anybody been to Torchy’s?!  If it wouldn’t be completely ridiculous, Andrew and I could totally eat there every single week.

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Thursday: We stopped by Chipotle for Burrito Bowls on the way out of Houston.

 Screenshot 2014-04-21 11.06.33

Friday: Pulled pork + green beans + baked beans.  …and no picture. 

Saturday: Homemade nachos with pulled pork + beans + sharp cheddar + cilantro.  Before dinner we had spent 3 hours fishing out on the boat, so I was real hungry by the time we ate and forgot to take any pictures. 

Sunday:  Baked Parmesan Chicken with balsamic+honey carrots.  Served with a salad made from spring mix + pistachios + tomatoes.

Screenshot 2014-04-21 10.33.01

 Lunches

Lunch Date with Andrew at Panera.

1/2 Greek salad + 1/2 Sierra Turkey Sandwich.

Easter Meals 5

Leftovers = shrimp + roasted sweet potatoes + yellow squash + a hard-boiled egg.

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(Just caught) White Bass Fish Tacos.  Topped with pinto beans, feta & cilantro.

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Cheese + Crackers & Crawfish Broil.  This was my first time eating crawfish like this.  FUN!

Easter meals 0 Easter 4

BREAKFAST

Sourdough Breakfast Sandwich before a morning of fishing.   Eggs + bacon + sharp cheddar.

Screenshot 2014-04-21 10.33.52

Snacks-Desserts

There was no shortage of desserts this week!

Easter cupcakes.

Easter 3

Recipe testing.

Easter Meals 8

S’mores.

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Dirt Cake with Chia Seed Pudding.

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Birthday cupcakes for Andrew.

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workout

Hilly 3.5 mile run at the lake.

And that was my week!  Now I’m looking forward to getting back on track, starting my summer job and eating some veggie-dense meals this week.  Except I do have a way fun dinner this Tuesday that probably won’t involve too many veggies…:)

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Cute Little Cornbread.

I never knew cornbread could get BETTER!!

Cute Little Cornbread (6 of 6)

All you have to do is make it cute! The whole cupcake trend only works because cupcakes are way cuter than cake.  So miniature cornbread it is.

So to make cute cornbread all you have to do is find yourself a little ramekin type-of-thing and you’re RTG.  I know all you cast iron skillet lovers out there are judging me right now.  Saying things like, “how you gonna make epic cornbread without a cast iron skillet?!”  I have nothing against cast iron skillet.  Please make me some. 

I’m just saying, there is a time and a place for cute cornbread (aka fun, little dinner party) and a time and a place for cast iron skillet cornbread (aka around a campfire). 

Cute Little Cornbread (2 of 6)Let us weigh the pros and cons of campfire-cooked-cast-iron-skillet cornbread.  Shall we?

Pro=it’s delicious.  Con=if you’re around a campfire, your hair ends up smelling like a campfire.  It’s similar to fajita-hair, which you get when you order fajitas at a Mexican restaurant.  Nobody has time for that.

Cute Little Cornbread (3 of 6)

So the theme for this month’s Recipe Redux was to make a recipe using a treasured kitchen tool.  My favorite kitchen dish is actually my giant fennel-colored Le Creuset French Oven.  In college, I wisely invested (not, blew my life savings) in said cookery.  I worked a summer here.  And then spent a good chunk of that money on the pot.*  Some say it’s overpriced.  I say it’s gorgeous and my favorite thing in my kitchen. 

So why didn’t I make a recipe in the giant Le Creuset French Oven?

Well, these ramekins are like cute, little miniature versions of that French Oven.  And since little things are cute…maybe these are my favorite dishes now?!  It’s a confusing time.  All I know is that I like them both…a lot a lot a lot.

 

Cute Little Cornbread (1 of 6)

Andrew’s mom gave these dishes to us during wedding festivities and I’ve been meaning to make something in them every week since we’ve gotten them.  It only took me 4 months…but I’m finally using them.  I have about 27 dessert recipes scribbled on 27 different pieces of paper lying around my house that would be completely perfect for these ramekins.  Oh the best is yet to come.

For me, this recipe made 4 ramekins worth of cornbread.  But one ramekin was really too big of a serving for one person.  The first night I ate the entire ramekin along side some chili.  But for the rest of the week I cut the cute cornbreads in half for a more socially acceptable/dietitian2be-approved portion size.

*if you read that sentence out of context…that could be awkward.  Unless you live in say, Colorado.

Cute Little Cornbread (5 of 6)

Cute Little Cornbread
Print
Ingredients
  1. 1 cup cornmeal
  2. 1/2 cup whole wheat flour
  3. 1/2 cup all-purpose flour
  4. 2 tablespoons brown sugar, packed
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon baking soda
  8. 1/4 cup Sharp Cheddar Cheese (I used Cabot)
  9. 1/3 cup corn, frozen
  10. 1 cup milk (I used 2%)
  11. 1 egg
  12. 2 tablespoons applesauce, unsweetened
  13. 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 375F. In a bowl, combine cornmeal, whole wheat flour, all-purpose flour, brown sugar, baking powder, sea salt, baking soda, cheese and corn. Add in milk, egg, applesauce and butter. Stir until a batter forms. Pour batter into greased ramekins. Bake for 30-35 minutes, or until a toothpick comes out clean. Serve with a warm bowl of chili.
Makes 8 servings
Adapted from Eats Well With Others
Yeah...imma eat that http://immaeatthat.com/
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Dirt Cake with Chia Seed Pudding

Ohhhh i made us something.

Dirt Cake with Chia Seed Pudding (7 of 11)

It’s chocolaty-creamy goodness smooshed in a coffee mug. 

Lately, I’ve been posting savory recipe after savory recipe.  So boring.  I mean, that’s okay…if you’re into that kind of thing.  But recently my cooking life has felt like it’s going through a slow phase…like when your favorite tv show isn’t moving forward and it’s getting borderline boring but you hang on because it’s your favorite show and you believe that it will get better.  Except this is my life, which makes the situation slightly more desperate than a tv show. 

The only way out seemed to be with a healthy dose of chocolaty + creamy. 

Dirt Cake with Chia Seed Pudding (1 of 11)Dirt Cake with Chia Seed Pudding (2 of 11)

If I really sat down and thought about it, which I do quite frequently, dirt cake is probably one of my favorite desserts.  But for some reason, I always forget about it.

Which is sad, because there is all this other junk in my head that could easily be replaced with thoughts of dirt cake.  If I was a therapist, I’d tell my patients to replace all their worrisome thoughts with hopes and dreams of creamy dirt cake.  Just think of the happiness.

Have you had dirt cake?  Please say YAASSSSSSS.

If you haven’t…I tell you, it is good.

Dirt Cake with Chia Seed Pudding (4 of 11)

So Wednesday was Andrew’s birthday.  I covered our front door in a billion balloons, we ate tacos, I gave him a present (I had to go in halfsies with my parents for the present…geez, the price one has to pay for the smell of leather) and we ate cupcakes from here

And at one point throughout the evening, we went to Home Depot and bought a new toilet.  This honeymoon phase thing is no joke.  Even toilet shopping is fun when you’re married. 

And something so exciting…if all goes as planned, our family of two should be getting bigger soon.* 

We’re getting something soft and cuddly.  I can’t even.  SOOO EXCITED.

Dirt Cake with Chia Seed Pudding (6 of 11)

So since our wedding, I still haven’t gotten my name changed.  It just seems like such a long, boring process that I’m always like meh, I’d rather do anything else.  It doesn’t help that the Social Security Office closes at 3pm.  What’s that about?!!

I’ve made a deal with Andrew that as soon as I get my name changed, we get to go pick out a little bundle of puppy breath. 

But back to the topic of the day…chocolate stuff.  This dirt cake is layer upon layer of chocolate chia seed pudding + crumbly cookies.  I wanna be the spoon in that mug.

*As far as I know, I’m not pregnant.

Dirt Cake with Chia Seed Pudding (11 of 11)

Dirt Cake with Chia Seed Pudding
Print
Chocolate Pudding
  1. 1/3 cup chia seeds
  2. 2 tablespoons cocoa powder
  3. 1 cup milk (2%)
  4. 1 tablespoon maple syrup
Chocolate Cookies
  1. 1/2 cup oat flour, packed
  2. 3 tablespoons cocoa powder, unsweetened
  3. 3 tablespoons brown sugar
  4. 1/4 tsp baking powder
  5. 1/8 tsp sea salt
  6. 3 tbsp applesauce
  7. 2 tbsp milk
  8. 1 tbsp maple syrup
  9. 1/2 tsp vanilla extract
Creamy Vanilla
  1. 3 tablespoons cream cheese
  2. 3 tablespoons vanilla greek yogurt (I used Chobani)
Instructions
  1. In a bowl, whisk together chia seeds, cocoa powder, milk and maple syrup. Cover and place in the fridge overnight.
  2. Prepare your cookies. Preheat oven to 350F. In a bowl, combine oat flour, cocoa powder, brown sugar, baking powder, sea salt, applesauce, milk, maple syrup, and vanilla extract. Roll cookies into 6 balls and flatten. Place cookies onto a greased baking sheet bake for 10 minutes. Allow cookies to cool.
  3. While cookies are cooling, make your creamy vanilla. In a bowl, use an electric hand mixer to combine cream cheese with vanilla greek yogurt. Mix until smooth.
  4. In a separate bowl, crumble your cookies. Add in 2 tablespoons of the creamy vanilla. Stir (or use your hands) to incorporate the creamy vanilla into the cookie crumbles.
  5. In a high powered blender or food processor (I used a vitamix), blend your chia seed pudding until creamy. Scoop the chocolate pudding into a bowl and stir in the remaining creamy vanilla.
  6. Now grab 2-4 mugs or glasses and layer the ingredients. One layer cookie crumbles, then one layer chocolate chia seed pudding mixture, repeat. Make sure you end with a layer of cookie crumbles. Chill for at last 1 hour before serving. I let mine sit in the fridge for 2 days and they were fine.
Serves 2-4 (I only made 2 servings...they were pretty huge. No complaints here)
Notes
  1. I suggest making your chocolate chia seed pudding and chocolate cookies the day before you assemble the recipe. This gives your pudding time to thicken and your cookies time to completely cool.
Adapted from Oh My Veggies
Adapted from Oh My Veggies
Yeah...imma eat that http://immaeatthat.com/
 

 

Posted in Cakes, Chobani, Chocolate, Cookies, Dessert | Tagged , , , , , | 13 Comments