What I Ate This Week.


Monday: Tilapia with chili powder & lime juice + sauteed snap peas + store-bought whole wheat marathon bread.

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Tuesday: Pizza!!!  Made on a whole-wheat crust from Trader Joe’s.  Topped with pizza sauce + arugula + grass-fed ground beef + roasted tomatoes + mozzarella + goat cheese.

The crust was really thin so this pizza wasn’t enough for Andrew and I.  Next time I’ll have to add a side dish.

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Wednesday: Out for Mexican food to celebrate buying our house!  I went with the Mole Enchiladas with Chicken.  I’m trying to branch out more at Mexican restaurants and not get the Chicken Tacos al Carbon ever.single.time.

Thursday: leftover frittata with black beans, kale, red bell peppers + polenta.  Served with an arugula, walnut & goat cheese salad.

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Friday: Spinach Pasta + sauteed kale + tomato sauce with grass-fed ground beef.

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Saturday: We went to Chipotle.  I sprung for the guacamole and this was one of the best bowls I’d ever had.  I think I was just really in a Chipotle mood. 

Brown rice + pinto beans + chicken + pico + corn salsa + guac + a little lettuce. 

The chicken at chipotle is so hit or miss.  Luckily, the guy was just chopping up the cooked chicken breasts when we walked in, so we ended up with big chicken pieces and not the little leftover pieces.

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Sunday: 3-Bean Chili via How Sweet It Is + cute, little cornbread ramekins.

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Sunday afternoon we went out to Andrews’ parents house for an early birthday lunch for Andrew.  Their house + food always looks like you just walked into a Southern Living Magazine.  So pretty.

We ate baked pears with brie + crispy chicken + cheesy corn casserole + arugula salad.

Such a great lunch and afternoon spent hanging out. 

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During the week, I ate a lot of leftover frittata topped with Cabot’s Sharp Cheddar (they sent me samples…which I can NOT get enough of). 

Served with baked sweet potato fries.

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Saturday Morning French Toast made out of store-bought marathon bread.  Served with plain greek yogurt + granola + bananas + almond butter.

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Breakfast cookie dough topped with plain greek yogurt + raspberries + strawberries.

Cookie dough layer: 1/2 cup quick oats + 1/2 banana, mashed + 1 heaping tbsp nut butter + 1/8 tsp cinnamon + 1/8 tsp vanilla + pinch sea salt.  Mix it all together and let sit in the fridge overnight.

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Hummus + sunflower seeds + carrot sticks. 

I mentioned this on instagram…but I’ve found that eating savory snacks in the afternoon -as opposed to energy bites/smoothies/granola- tends to help me from mindlessly snacking before dinner.

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Yogurt + granola

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latte. decaf. 2%.

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20-minute elliptical + Dirty 30…

Dirty 30 workout

And that was my week of food.  This upcoming week is fun for us with Andrew’s birthday on Wednesday + Easter this weekend!!

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Polenta Tart with Asiago Spinach

I get why America eats so much corn…

Polenta Tart with Asiago Spinach (5 of 7)

…because polenta.

Whenever I’m planning out our meals for the week, I have to play mind games with myself so I don’t put a corn-based product at every meal.  My like dream corn-rich menu would go something like this:

Monday: Cornbread and Chili

Tuesday: Creamy Polenta and Seafood

Wednesday: Thick Corn Tortilla Quesadillas

Thursday: Polenta Crust Pizza

Friday: Salad with Grilled Chicken & Polenta Croutons (…where croutons outnumber lettuce leaves)

That’s the stuff dreams are made of.

Polenta Tart with Asiago Spinach (1 of 7)

Polenta is just such a blank canvas…except I’ve never been to good at art and canvases and paint brushes.  However, I’m all over coloring up the top of a polenta tart.  Add some greens (spinach) and some creamy white (asiago) and you’ve got dinner…or at least a dinner side dish.

You could always make this dish a little more substantial if you threw on some beans or diced chicken.  We served ours with sautéed shrimp

I don’t know why we don’t eat more shrimp.  It cooks in like 4 minutes and it’s delicious and it makes a random Tuesday feel all fancy.  So many pluses.

Polenta Tart with Asiago Spinach (2 of 7)

This tart seems like it should have mushrooms on it…but truth be told, me and mushrooms have an interesting relationship.  They’re like my kryptonite or something.  I just find them gross.  I think the texture is weird. 

I have however convinced my taste buds into liking truffle oil…mainly because it’s trendy and I couldn’t be a food blogger if I didn’t feel all warm and fuzzy about truffle oil infused foods.  Peer pressure at it’s finest.

Polenta Tart with Asiago Spinach (7 of 7)


Polenta Tart with Asiago Spinach
Polenta crust
  1. 1 cup chicken broth
  2. 1 3/4 cup water
  3. 1 cup cornmeal (or polenta)
  4. 1/4 teaspoon sea salt
  5. 1/4 cup asiago cheese, grated
  1. 2 tsp butter, unsalted
  2. 1/2 cup yellow onion, chopped
  3. 1 garlic clove, minced
  4. 3 handfuls fresh spinach (~5 oz)
  5. 1/4 cup asiago cheese, grated
  6. pinch sea salt/ pepper
  1. Preheat oven to 400F. In a saucepan, combine chicken broth with water and bring them to a boil. Stream in polenta while whisking constantly. Add in salt and continue to whisk any lumps out of the polenta. Be sure to scrap the bottom of the sauce pan so the polenta doesn't stick to the bottom and burn. Continue whisking/cooking for 15-20 minutes.
  2. Once polenta is firming up, stir in 1/4 cup grated asiago cheese. Scoop mixture into a round 9-inch springform pan (with a removable bottom). Press polenta into the bottom of the pan to form the crust. Bake for 10 minutes.
  3. While polenta is baking, heat butter over medium heat. Add in yellow onion, salt and pepper and saute for 6-7 minutes, or until soft and caramelized. Add in garlic and stir until fragrant, ~30 seconds. Add in spinach and stir until wilted, about 1-2 minutes. Scoop spinach mixture onto polenta crust and sprinkle with asiago cheese. Bake for 15 minutes, or until cheese is bubbly.
Serves 3 as a side dish
Adapted from Polenta Crust Creamed Spinach Tart
Yeah...imma eat that http://immaeatthat.com/
Polenta Tart with Asiago Spinach (3 of 7)



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What I Ate This Week


Sunday: Grilled Turkey Burgers with Wholly Guacamole.  Served on a fluffy Whole Wheat Brioche Bun.

Weekly Meals 4 (1 of 15)

Monday: Sauteed Shrimp with Spinach Asiago Polenta Tart

Shrimp was sauteed in butter with some sea salt and cajun spice mix.  And I was loving this polenta tart.  Recipe will be up soon.

Weekly Meals 4 (3 of 15)

Tuesday: Greek Yogurt Mac n’ Cheese with chicken sausage, spinach and peas.  I was inspired by this recipe…but I didn’t use bacon or goat cheese or mozzarella.  Just used some sharp cheddar.  I loved the idea of adding the pasta water (instead of using milk) to create a creamy sauce.

Greek Yogurt Mac n’ Cheese: Boil 2 cups whole grain pasta.  While pasta is cooking, add in 3/4 cup green peas.  When pasta is done cooking, reserve 1 cup pasta water and drain pasta + peas into a colander.  Pour cooked pasta + peas into the original pot and add in 3/4 cup grated sharp cheddar, 1/4 cup reserved pasta water, 1/2 cup plain greek yogurt, 1 1/2 cup spinach, 2 tbsp dijon mustard, 1/4 tsp sea salt and 1/4 tsp pepper.  If needed, add more pasta water.  Stir everything together and serve warm. 

Weekly Meals 4 (5 of 15)

Wednesday: Black Bean Burger + Sweet Potato Fries.  We served the burgers with a greek yogurt sauce made from plain greek yogurt + sriracha + lemon juice.

Black Bean Burger recipe was posted to instagram

Weekly Meals 4 (7 of 15)

Thursday: Nachos!

Made with leftover chicken, black beans, corn, broccoli (on my half) & Cabot chipotle cheddar (was sent a sample from Cabot…absolutely loving that cheese).  We served the nachos with guac & greek yogurt.

Then we went and saw Divergent.  Holy Attractive Male…that actor is good looking.

Weekly Meals 4 (10 of 15)

Friday: Leftovers!!!  Parmesan Chicken + Corn Tortilla Chips + Guac

Weekly Meals 4 (12 of 15)

Saturday: We ended up going to Jimmy John’s for dinner.  I hadn’t been before…I was super unimpressed.  I didn’t even take a picture.  I’m more of a toasty, delicious sandwich person…so Jimmy John’s isn’t really for me.


Leftover spinach polenta tart + chicken sausage.  Served with berries on the side.

Weekly Meals 4 (4 of 15)

Delicious parmesan chicken made by Andrew + acorn squash + broccoli.

Weekly Meals 4 (2 of 15)

Saturday I volunteered at an Urban Harvest event.  There was a potluck involved and those wonderful people let me eat…so much good food.  This zucchini cornbread I had was high on my favorites list! So good!  Also, an unpictured scoop of banana pudding was to.die.for.

Weekly Meals 4 (14 of 15) Weekly Meals 4 (15 of 15) BREAKFAST

berries + plain 2% greek yogurt + pb-banana toast

Weekly Meals 4 (6 of 15)

breakfast bake + eggs

Weekly Meals 4 (11 of 15)

This breakfast always reminds me of cake…pumpkin breakfast bake + greek yogurt.

Weekly Meals 4 (8 of 15)

Then a Saturday morning breakfast at Croissant Brioche spent catching up with my sisters.  I had a smoked salmon quiche + latte.  Such a great morning.

Weekly Meals 4 (13 of 15)


So for my dietetic internship, I recently started my School Food Service Rotation at a school district just outside of Houston.  A definite perk is warm chocolate chip cookies…made with half the butter replaced with applesauce.

Weekly Meals 4 (9 of 15)

And now it’s Sunday again and the week is coming at us!  I really loved going to see a movie Thursday night though…it makes the weekend seem longer!! I’ll have to convince Andrew that we need more Thursday date nights in our life!


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