Monthly Archives: August 2011

What I Ate Wednesday

What, really, that title just doesn’t totally intrigue you and make you question the relevance of your own life?  I know when I read about every morsel that some other blogger ate in one day I am simply fascinated…so much so that  I have to run out and by each and every ingredient that passed said bloggers lips.  So why not, I asked myself.  And since I always give myself the answers I want to hear–Why not, indeed.

Here is what I ate today:

Breakfast – Green Smoothie in a Bowl.  The green part actually came out looking a little brownish due to a couple of strawberries that snuck in.

  • 1 cup coconut water
  • 1 scoop unflavored protein powder
  • 1 cup frozen pineapple, mango, strawberry mix
  • 1 handful of baby spinach
  • a little crushed ice

All whipped up in the Vita Mix and topped with two tablespoons of Rip’s Big Bowl cereal mix bought from the bulk bins at whole foods.

Lunch – Leftover Baked Penne from last night.  Tasted even better the second time around which I find pasta often does.

Snack –

Chocolate Peanut Butter Simply Bar – These were developed by a woman who suffered from Crohn’s disease.  The ingredient list is short and recognizable.  The nutrition profile is great; with 16 grams of protein and only 160 calories.  They taste like a rice crispy bar only more nutritious.  To wash it down I paired it with a…

Cherry Lime Mamma Chia drink – If you’ve ever put chia seeds in liquid you know how they create kind of a jelly like consistency.  These drinks have that texture and it’s one of the few drinks I’ve ever had to chew.  But the nutrition profile is good and they’re pretty low in calories.  One way of getting your omegas.  Kind of pricey but aren’t you worth it?










Dinner – Roasted Tomato Millet Salad ala Daily Garnish.  Super delicious; I loved the tangy sweetness of roasted tomatoes and combined with some salty Kalamata olives and fresh basil, mmmm!  I think next time I’ll toast the millet before I cook it and maybe cut back on the water a bit.  It could have been my rice cooker, but my grains weren’t quite as fluffy as I would have liked.  But all in all that girl can cook and comes up with some fantastically simple recipes that she’ll need once Baby C. enters the picture.








So there you have it–What I ate Wednesday.  A regular feature, perhaps but probably not.  I’m easily bored 🙂




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Pick a Peck of Peppers

Ahh, after a few days away from the kitchen I’m back and I
cannot tell a lie, I was back to Peas and Thank You. Boring I know, huh…move
on girl; No, I like it! Isn’t arguing with yourself, especially in a public
forum, the first sign of a mental break? Oh well, no one listens anyway, so
back to dinner. After picking a peck of peppers from my garden (it actually was
about a peck; not quite a kenning and nowhere near a bushel–look that up smart
guy) I decided what would be more appropriate than making Baked Penne with
Sausage and Peppers. Along with some roasted broccoli, carrots and cauliflower
that had just about seen better days. Did you know that roasting veggies that
are about on their way out turns them into something delicious and edible???
Especially when you roast them with a little splash of Garlic Gold olive oil
and some smoked salt…oh yummo indeed. Per usual N. wolfed down two big bowls,
I had one and there’s enough left over to share with T. for lunch tomorrow. And
that’s after I cut the recipe in half! I had half a recipe of Mama Pea’s homemade
tomato sauce in the freezer so I was halfway home before I even got started.
Don’t you love when things just fall into place like that and food just
practically falls into your mouth for dinner? That’s a good day in my book.

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Roots Gourmet

Thursday night out is not something I normally do, well in all reality any weeknight out is a rarity in my life.  So we decided Weinberg (funny, my phone decided I wanted to say “Weinberg” instead “weeknights”) weeknights out on occasion was a good habit to start.  Gives us a chance to try some new veg friendly restaurants in town.  Tonight’s date night we gave Roots Gourmet a try.  I forgot my camera but snapped a phone pic of my vegan empanadas.  These were 1 for $2.99 or 3 for $7.99, glad I went with the 3.  These were so yummy,  I probably could have eaten 3 more.  The filling is black beans,  corn, chick peas, and I think I saw a few kidney beans.  All wrapped up with a chili spiked sauce and deep-fried.  Oh yes!  The service was friendly and pretty quick and the patio tables were nice although close to the parking lot, but hey, that’s So Cal for you.  D.’s sandwhich was tasty too, so he said, but since it involved meat no picture.  There was a Kale pocket that sounded interesting so we’ll definitely be back.

Roots Gourmet on Urbanspoon

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Chocolatey Goodness

Who knew delicious chocolate cookies could be made without a lick of flour, who knew indeed.  Just try this recipe if you are having a chocolate craving, most excellent!


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Filed under Vegan Baking

Curry and Stalking

I feel a little bit like I’m stalking the Pea family by trying out everything they’ve ever had for dinner in a two-week time span.  It’s kind of creepy in a foodie sort of way and I’ve never really been the stalkerish type, although I do lurk sometimes, and I do have that annoying eavesdropping habit, but other than that I don’t stalk, much.  So tonight will may be the last recipe from Peas and Thank You that I try for awhile, but I have to say the Curry In a Hurry was another winner.  I even managed to sneak a serving into a leftover dish so I can reheat it for lunch tomorrow.  I did cut back the curry powder from 1 and 1/2 Tablespoons to just 1 tablespoon when I noticed my curry on hand said HOT  on the bag.  Glad I made that change up.

In other news from my exciting life, Special K. can now get his favorite Baby Reads book off the shelf and point to the author’s picture and say Titzer; he doesn’t quite have the Doctor part down; but at least he knows the name of the man who taught him to read, well maybe one day he’ll be reading.  But really, he’s not just repeating the word, he actually knows who Doctor Titzer is, the boy makes his Nana proud!

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Totally Teriyaki Tofu

Like I said I love alliteration.  Another terrific tofu treat (okay I’ll quit) from Mama Pea.  N. and I made a quick trip to the farmer’s market yesterday afternoon and I had this recipe on my mind when I picked up a bunch of carrots and some broccoli.  Besides little Alice bunny loves the carrot tops.  This went together really quickly even though there were several parts to the recipe; marinating the tofu, cooking the rice and steaming the veggies.  But all in all prep time was less than 30 minutes which makes me happy after a crappy day of work.  Heh Heh…I said happy crappy!  Plus I got to use my new bowl from the Sawdust Festival which also made me happy.  Doesn’t take much to put a smile on my face, right?  P.S.  When I spell checked this post it suggested I might want to use the word urinating instead of marinating (now that really made me laugh!).

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Eggplant White Bean Dip

Instead of spending all day wedged into an airplane seat or wandering aimlessly around airports in unfamiliar cities I was at home enjoying watching street hockey in the sunshine and making some delicious dip from an eggplant in my garden.  This is somewhere between baba ghanoush and chipotle hummus…and it just wrapped me in homestyle comfort!

Roasted Eggplant and White Bean Dip

  • 1 medium eggplant, peeled and cut into chunks and lightly salted to draw out the bitterness
  • 5 cloves of garlic, peeled
  • 5 tomatoes, cut into chunks similar in size to your eggplant chunks
  • 1/4 cup olive oil
  • 3 T. balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 T. Italian seasonings
  • 1 15.5 oz can white beans, rinsed and drained
  • 1/2 tsp. ground chipotle pepper
  • 1/2 tsp Mexican oregano
  • Juice of one medium lemon

Preheat oven to 375 degrees.  In a large bowl combine eggplant, garlic, tomatoes, olive oil, vinegar, salt, pepper, and Italian seasoning.  Stir to make sure the vegetables are well coated.  Spread in a single layer on a parchment paper lined baking sheet (you’ll thank me for the parchment paper later).  Roast in your preheated oven for 45 minutes.  Cool.

Place the white beans, 2 cups of the roasted vegetables, chipotle pepper, oregano, and lemon juice in a food processor or blender.  Blend until smooth and creamy.  Serve with fresh cut bell peppers or cucumbers, or spread it in a wrap with some baby spinach, or eat it with pita chips or a spoon for that matter.

Star of the show!








The dip…








And if you have some leftover veggies you can eat them straight up…the eggplant is creamy and a little salty, the tomatoes caramelized into candy sweetness…

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