It’s WIAW time again!
Which means this is What I ate Tuesday. 🙂 (Check out what everyone else at too @ Peas and Crayons!)
I was supposed to be on a business trip this week, but was cancelled last minute. I can’t say I was terribly upset… sometimes I get to go to cool cities, but that doesn’t mean I get to see any of them!
Due to this (and a lot of dinner plans), I am having a “use what’s in the fridge” week.
can be am terrible at letting things go bad. It’s wasteful. There are starving kinds in Africa. Money doesn’t grow on trees. *Insert whatever lines your parents used to force encourage you to clean your plate.*
Muffin trial run, eggs, restaurant leftovers, last week’s hummus, dregs of an artichoke jar,
the last bottle of beer… they’re all being utilized!
Blueberry muffins, egg, and raw milk.
Recipe will come soon… I need to do some tweaking. Good, but not quiiiiite great.
Last night I met my very pregnant BFF for dinner at Cafe Sunflower, one of the few exclusively-vegetarian restaurants in Atlanta.
Overall it was good. I liked my Jamaican Black Bean Patties with Pineapple Salsa and ate the leftovers for lunch.
The server was really weird. He leaned around the wall by our table and whispered that he had a crush on me. Then, when my friend went to the bathroom, he asked if I had a boyfriend and told me I have a good energy. (Note: he had creepy energy.)
I’m here to eat, not get hit on! At least it got me a free sample of the 3 Bean Chili (which was horrible, btw).
It was a back/bicep weight day, so I got my post-workout 20g of protein from a Banana-Cinnamon Protein Shake.
In the mix:
(measurements are approximations – I eyeball it)
- 1 banana
- 1 scoop vanilla protein powder
- 1 tsp maca
- 1/2 C unsweetened almond milk
- 1/2 C frozen kale
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of guar gum
- Pinch of lemon-salt
- Ice + water (as needed)
- Granola sprinkled on top
Pretzels, carrots, cucumbers, and a bowl of cereal were also consumed.
After a 5 hour conference call, I played with my food.
One of my 5 million bookmarked recipes included a baked falafel by Sarena @ Non-Dairy Queen. In the spirit of using what I had, I made Japanese-ish Baked Artichoke Falafel – spicy-style!
If you never listen to anything else I say, listen when I say you HAVE to try this Stuffed Zucchini. Grill or bake it this weekend for the 4th!
It is so easy – cut rows into a zucchini, stuff with cheese (I used goat), drizzle with olive oil, top with herbs, S+P, wrap in foil, bake or grill for 20 mins. Devour.
Japanese-ish Baked Artichoke Falafel
- 1/4 C Japanese-ish hummus
- 1/8 C jarred artichoke hearts, rough chopped
- 1 T coconut flour
- 1-1.5 tsp garlic sriracha
- 1/2 tsp turmeric
- 1/2 tsp hosin sauce
- 1/4 tsp baking powder
- Brine from artichokes, as need to moisten
Preheat oven to 425 degrees.
Mix all ingredients together. Form 5 balls (1 heaping tablespoon each) and place on foil-lined baking sheet. Bake for 20 mins.
Note: You can use any hummus or flour to make this. Add some herbs and you favorite spices and you’ll have your very own customized falafel!
I’m so pumped for tonight – it’s the second in a Chef Series I’ve been attending and tonight features one of my favorite Atlanta chefs. Full report to come… probably not until Friday though!
Show me your WIAW!!!
What’s the best thing you’ve eaten so far this week?