Weekly Menu: May 14 – 20, 2018

I’m baaaaaaaaaaack! Didja miss me? I had an incredible time in THE DOMINICAN REPUBLIC (pics to come) but I caught an Airplane Cold.  Boo. I’m sniffling and blowing my nose but that’s as bad as it gets.

My BIRTHDAY is this week! On Saturday I roll over on another year and celebrate my birth. I think I’m finally starting to get to the age where I don’t want to think about how old I’m going to be anymore.

Without further ado, here’s my menu for this week:

What does your menu look like this week? Let me know in the comments!

Weekly Menu: April 30 – May 4, 2018

 

This week is a pretty special week. At the end of this lovely warm week I get to enjoy a real VACATION! It’s been entirely too long since I’ve had one so I’m going to enjoy it for sure! You’ll find out all the amazing details when I return, but for now, food.

I’m only cooking for a half week, so I’m only making one lunch and one breakfast: I’m trying steel cut overnight oats! They need to soak a bit longer than old fashioned oats but I’m excited to see how they taste. I bought some hazelnut extract a while back on sale so I’m making it Nutella flavored. 😉

I’m SUPER excited about the BBQ Tempeh with Grits and Kale. I wanted it to be collard greens but there were none to be found out at the grocery store, boo. Kale is a perfectly fine substitute. And the scampi was SO GOOD I’m excited to be eating the leftovers.

Here’s my menu for this week:

What does your menu look like this week? Let me know in the comments!

Weekly Menu: April 23 – 29, 2018

YOU GUYS ARE GOING TO GET A RECIPE THIS WEEK!!!!!!! *squeeeeeee*

I had a very relaxing weekend of decompressing and cooking and going back to the core of why I started this blog: adapting recipes to fit into a healthy lifestyle while still evoking the emotions that come with the original recipe.

There’s something a bit romantic about it, actually, and I think I first realized what it meant when I ate at a local vegan/gluten free restaurant in Westmont, NJ, Heartbeet Kitchen. There I had a totally meatless spaghetti with meatballs, or eggplant balls over zucchini noodles. And while this food tasted little like actual meat and pasta, the same feeling of comforted drifted over me, as I was reminded of many family meals of my youth.

This week that food is carrot cake, which I’ve made into gluten free breakfast bars.

I’m also pretty excited about grapefruit vinaigrette. Grapefruit is one of those fruits I can’t imagine just eating, but I love grapefruit flavored things like seltzer or dressings. Can’t wait!

Here’s my menu for this week:

What does your menu look like this week? Let me know in the comments!