What I Ate This Week.

So last week I made a million meatballs.  I’m so tired of meatballs.  I didn’t realize the recipe was going to make that many.  Other food things have involved a lot of ebook work, which it another way of saying a lot of cookie tasting has been going down.  No complaints here.Dinners

Monday: Meatballs using Giada’s Recipe (I used a mix of bison + turkey for ours) + whole wheat potato gnocchi.

What I ate-94

Tuesday: Thai Chicken Enchiladas via How Sweet Eats.  Gosh I love these enchiladas.  I used whole wheat tortillas and they don’t have any cheese so they’re not super heavy.  Perfect for summer.

What I ate-97

Wednesday: Leftover meatballs + kale chips + greek yogurt parmesan mashed potatoes

What I ate-100

Thursday: Nachos + Salad.  Andrew wasn’t hungry so I channeled my single living days and made a random dinner.

What I ate-105

Friday: Fluffy Focaccia + Baked Salmon

What I ate-107

Saturday: Torchy’s Tacos! Andrew had to work Saturday morning and then I had a bridal shower to attend in the afternoon.  So Andrew and I hit up Torchy’s for an early dinner (it gets so packed!) and some time spent together.

What I ate-110 What I ate-111

Sunday: Out to BBQ.  My little sister got back from a church camp in Colorado so Andrew and I met my parents and her for dinner.

What I ate-114


leftover butternut squash + arugula + shredded chicken pasta from dinner last Sunday.

What I ate-92

egg sandwiches on focaccia.

What I ate-113

Omelet quesadilla. 

Grease a small skillet. Scramble 1 egg + 1 egg white and pour into pan.  Allow to cook until almost cooked through.  Top with shredded asiago + parmesan cheese, spinach, tomatoes, kalamata olives, a little more cheese.  Then place a whole wheat tortilla on the top and allow everything to melt together for a bit.  Gently flip to the other side so the tortilla is on the bottom and cook another 2-3 minutes.  Eat.

What I ate-104 What I ate-103

Leftover thai chicken enchilada + salad.

What I ate-99

another omelet quesadilla.

What I ate-96BREAKFAST

chocolate protein shake served over oats soaked in milk overnight.

What I ate-112

Banana + orange + milk smoothie + deep dish breakfast cookie (going in ebook).

What I ate-109

Banana + chia seed oatmeal.

What I ate-102

Banana + milk smoothie topped with Kashi’s shredded wheat.

What I ate-98



What I ate-93

More cherries + greek yogurt & shredded wheat.

What I ate-106

A lot of cookie finalizing/tasting for the ebook. yum.


What I ate-117


What I ate-116

In puppy things…this week I introduced Maggie to the joy of a warm comforter straight from the dryer.  She loved it.

What I ate-108


Once again, thanks Jenn for the opportunity to link-up to so much delicious food.

Posted in meal prep, meals | Tagged , , , | 12 Comments

Caprese Salad Focaccia with Crunchy Roasted Chickpeas

it’s like a deep dish pizza with chickpeas.

Caprese Salad Focaccia with Crunchy Roasted Chickpeas-8

Not just any chickpeas.  Crunchy chickpeas, which are the best way to eat chickpeas.  Even better than eating chickpeas in chocolate chip cookie dough cookies.  Okay that actually might be a tie…both of those things are really darn good. 

So when it comes to pizza I’m a thin crust person, hence why we are calling this recipe ‘focaccia’ instead of ‘pizza.’   I can’t turn my back on my thin crust pizza love.  So this weekend consisted mainly of making the most ridiculous egg sandwiches with this pizza of a bread.  Andrew and I also pulled weeds in our yard and worked on some fun projects for the cookie ebook.  So.excited.for.the.ebook.  I might even say it’s my favorite thing that I’ve ever worked on.  Actually I know it is.

Caprese Salad Focaccia with Crunchy Roasted Chickpeas-2 Caprese Salad Focaccia with Crunchy Roasted Chickpeas-3

Sunday night always looks the same in my house.  It’s always me doing anything I can to keep the weekend going.  I’m all like, “wanna go see a movie? wanna go get froyo? wanna go do anything other than sit her and think about the impending Monday morning?” Every Sunday…always the same.  At the very least could somebody get me some freaking chocolate?

Caprese Salad Focaccia with Crunchy Roasted Chickpeas-4

So this focaccia topped with chickpeas came about because roasted chickpeas have really taken over my life lately.  I love them most on salads or served over some coconut brown rice (just 1 cup brown rice cooked in 1 can lite coconut milk + 1/4 cup water).  So good.  Add some roasted tomatoes to that coconut rice + roasted chickpeas concoction and you’ve got quite the perfect lunch.  So I figured where else could I add the salty, crispy, crunchy little balls too?  Focaccia, duh.

Caprese Salad Focaccia with Crunchy Roasted Chickpeas-5

Then there’s the caprese salad component of this pizza/focaccia recipe which is made by the feta cheese.  I love cheese.  Sometimes I think there is not a more delicious food.  This one time my sister and I went here and she ordered this and I just about died in order regret because I wanted her meal so bad.  It was roasted garlic + brie + honey + roasted hazelnuts + fluffy focaccia.  Really all I want out of life is all the roasted things.  Roasted garlic…roasted tomatoes…roasted chickpeas…roasted brussels sprouts.  Gimme.

Caprese Salad Focaccia with Crunchy Roasted Chickpeas-6

Moving on.  So the caprese salad topped focaccia also involves basil.  For my birthday, Andrew’s mom gave me a basil plant which has probably saved me loads of dollars because I no longer have to buy fresh $3.00+ basil leaves at the store, which eventually just end up being forgotten about and rotting in the back of my fridge.

How is one to ‘waste not, want not’ if their basil leaves keep rotting before they get a chance to use them?! Problem solved because now I’ve got a basil plant in my little raised bed in my backyard and even though it is rapidly being overtaken by weeds, it is thriving none the less.  So I guess if there is no waste I’m not allowed to want say…ice cream.  Is that what that saying means? I sure hope not.

Caprese Salad Focaccia with Crunchy Roasted Chickpeas-11

I had to look up how to spell focaccia so many times for this post.

Caprese Salad Focaccia with Crunchy Roasted Chickpeas
  1. 1 1/2 cup whole wheat pastry flour
  2. 1 cup all-purpose flour
  3. 1 teaspoon salt
  4. 1/4 cup olive oil + 1 tablespoon, divided
  5. 2 1/4 teaspoon yeast
  6. 1 cup warm water
  7. 1 teaspoon honey
  8. 3/4 cup cherry tomatoes, sliced
  9. 2/3 cup feta cheese, crumbled
  10. 1/3 cup basil, packed
Crunchy Chickpeas
  1. 3/4 can chickpeas, rinsed and drained
  2. 1 1/2 tablespoons olive oil
  3. 1/4 teaspoon paprika
  4. 1/4 teaspoon pepper
  5. scant 1/4 teaspoon salt
  1. Preheat oven to 400F. Toss chickpeas with olive oil, paprika, pepper and salt. Bake for 25-30 minutes, stirring about every 8 minutes, until crunchy.
  2. In a bowl, stir together warm water, yeast and honey. Let sit about 10 minutes, until bubbly. In the bowl of an electric mixer, combine flours, salt, yeast mixture and 1/4 cup olive oil using the dough hook attachment. Allow dough to knead with the dough hook for 5 minutes. Lightly oil a bowl with olive oil and place dough ball in. Cover bowl with plastic wrap and allow to sit for 1 hour in a warm, dry place. Press dough into a 9x13 inch casserole dish until it touches the edges. Use your finger to poke holes all over the dough. Drizzle with 1 tablespoon olive oil and allow to rise for 20 minutes. Top dough with cherry tomatoes and feta cheese. Bake for 25-30 minutes, or until bread turns golden brown. Allow to cool slightly. Top with fresh basil & crunchy chickpeas.
  1. I added my basil before I cooked the focaccia but it all turned black when baking. So I recommend waiting to add the basil until after the focaccia is fully baked.
Adapted from Cookin' Canuck
Adapted from Cookin' Canuck
Yeah...imma eat that http://immaeatthat.com/

egg + avocado sandwich love.^^^

Posted in Bread | 11 Comments

Peanut Butter Cookie Chia Seed Banana Pudding

sink a spoon into that title.

Peanut Butter Cookie Chia Seed Banana Pudding-4

Banana pudding is my favorite dessert.  That’s saying a lot because I’ve tried a lot of freaking good desserts. Honorable mention goes to rocky road bread pudding with a marshmallow the size of my face.  And then these red velvet brownies with white chocolate frosting were life changing.  But classic banana pudding is what my dreams are made of.  When Bluebell came out with Banana Pudding Ice Cream I freaked out.  I mean, there isn’t even chocolate but banana pudding is just the most perfect thing.

So opposite ice cream, I’ve been going to this hot yoga thing for about 3 week now and every single time I get ready to unfold my towel to place on top of my mat I have a slight panic attack that a pair of underwear is gonna come flying out of the towel because it somehow managed to get folded up with the towel when I took my stuff out of the dryer.  It hasn’t happened yet…but I know it’s gonna. 

I still have no idea what I’m supposed to be wearing to hot yoga.  People show up in next to nothing.  I’m just not thrilled with the ideas of wearing skimpy things and staring at myself in a mirror for 1 1/2 hours. 

Peanut Butter Cookie Chia Seed Banana Pudding

So I’ve been thinking about making this recipe ever since I made dirt cake with chia seed pudding.  It was the first time I realized the potential (and deliciousness) of chia seed pudding.  Especially when you blend the chia seed pudding (thank you, Vitamix) so the pudding is super smooth and not filled with little seeds. 

Well blending the chia seeds into the pudding worked great for the chocolate pudding because chocolate is already a dark color.  Blending the chia seeds into the vanilla pudding turned the pudding…grey.  I’m all for grey things but I’m not too warm and fuzzy about grey pudding.  However, it’s quite tasty so let’s overlook the slight shortcoming.

I liked this chia seed pudding for an afternoon snack more than I liked it for a dessert.  The pudding itself isn’t super sweet but with a peanut butter cookie in every bite it’s perfect.  What is happier than a little afternoon pudding pick me up?

Peanut Butter Cookie Chia Seed Banana Pudding-6

Lately I feel like I’m living under a milk ration.  There is never enough milk.  I’m writing an ebook all about cookies….I need A LOT of milk!  One cannot properly enjoy a cookie without an ice cold glass of milk.  The husband just doesn’t understand.  Plus, I keep burning my hands grabbing single serving cookies out of the oven so I need the protein for healing and whatnot. 

Peanut Butter Cookie Chia Seed Banana Pudding-5

Big news of the week is that Andrew and I took Maggie to the dog park for the first time.  We were so sure she’d be the fastest dog there because she’s soooo fast.  And then she got smoked by every single dog.  And even more ridiculous is that we were on the small dog side with dogs half her size.  I guess it’s like the whole “every parent thinks their child is the best” thing.  Luckily she has other talents, like lounging.  And just when you think she’s potty trained…nope.  I sure hope children are easier to train than dogs.

Other married life things include Andrew having the world’s ugliest picture that he keeps trying to find a place for in the house.  He built me the most beautiful wall-mounted desk with these industrial looking legs (similar to this but our wood is stained darker and the desk is mounted high up so I can stand and work)…but then he tried to hang the terrible picture above it.  The picture is huge too…like 3ft by 4ft.  It’s of these trees and it’s all dark and depressing and shadowy.  I think there’s gonna be an “incident” where I leave Maggie alone for 10 minutes and she eats a hole through the picture.  It needs to happen.  

Just like you need to make this pudding.  Only if you want though.  No pressure.  You could just make the cookies.  I’d totally support that too.

Peanut Butter Cookie Chia Seed Banana Pudding-7

Peanut Butter Cookie Chia Seed Banana Pudding
Banana Chia Seed Pudding
  1. 1 cup milk (I used 2%)
  2. 1/2 cup plain greek yogurt (I used 2%)
  3. 1/3 cup chia seeds
  4. 1/4 cup banana, mashed
  5. 4 dates, pitted & roughly chopped
  6. 1/2 teaspoon vanilla
Peanut Butter Cookies
  1. 1/2 cup oat flour, spooned into measuring cup (not packed)
  2. 1/2 cup peanut butter (no added salt/sugar/oil)
  3. 1/4 cup brown sugar, packed
  4. 2 tablespoons oats
  5. 2 tablespoons applesauce
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon vanilla
  8. 1/4 teaspoon salt
  1. 1 banana, sliced
  1. In a bowl, combine milk, greek yogurt, chia seeds, mashed banana, dates and vanilla. Cover and place in the fridge overnight (or at least 3 hours).
  2. Now make your cookies. Preheat oven to 350F. In a separate bowl, combine oat flour, peanut butter, brown sugar, oats, applesauce, baking powder, vanilla and salt. Roll into ~14 mini-sized cookies and place on a non-stick baking sheet. Bake for 8 minutes.
  3. Assemble pudding. In a cup, layer pudding, bananas and cookies. You may have to break some of the cookies to get them to fit into the cup right. Eat immediately or let sit in the fridge for several hours or even overnight (that's the best).
Makes 3-4 servings (I didn't use all the cookies)
Yeah...imma eat that http://immaeatthat.com/
 Peanut Butter Cookie Chia Seed Banana Pudding-3

Posted in Cookies, Dessert, gluten free | Tagged , , , , , | 20 Comments