While I work on my cookbook, I’m inviting some of my favorite veggie food bloggers to do guest What I Ate This Week posts once a month. This month’s post is from Caitlin, who blogs at The Vegan Chickpea. I love Caitlin’s blog because she manages to make gluten-free vegan food doable and unfussy. Oh, and she also posted this Chocolate Peanut Butter and Coconut Cups recipe, which has been satisfying my chocolate cravings for a few months now. (Seriously, look at that recipe! Then make it!) I’m so happy to have Caitlin guest posting on Oh My Veggies this week. Thank you, Caitlin!
Hi everyone! My name is Caitlin and I blog over at The Vegan Chickpea, where I share my vegan and gluten-free recipes. I’m not a big fan of recipes with lots of steps or long ingredient lists, so you won’t find many of those over there. I love simple food and simple flavors, and don’t think cooking good food needs to be complicated.
I was quite honored when Kiersten asked me to contribute a What I Ate This Week guest post while she’s busy working on her cookbook. I’ve been a big fan of Oh My Veggies for a long while and am constantly inspired by Kiersten’s dedication to her craft, creative stream of recipe development, and gorgeous photography. Thanks for having me, lady!
What I ate this week:
Blueberry Peanut Butter Smoothie // Before I ever cooked a single meal, I was quite a smoothie lover. I made this particular smoothie for breakfast every morning while I was going to college for my undergraduate (over six years ago). Eventually, I started making it for my husband (then boyfriend), and he was as equally enamored by it. All these years later, it’s still on deep rotation in our house. It’s just really that good.
Old-fashioned Rolled Oats with Almond Milk and Banana // When it comes to breakfast, I’m a strict oatmeal girl. I find it so comforting and satisfying that I rarely stray from it. Occasionally, I’ll mix it up and make my Quinoa Breakfast Bowl, which is as equally hearty and delicious, with a slightly different texture that I love.
Quinoa Cereal with Berries and Almond Milk // Lately, I’ve been experimenting with making cereal with non-traditional components. This has been my newest trial after enjoying my Apple Cereal with Nuts, Seeds, and Cacao Nibs for about a week. It is simply cooked, then chilled, quinoa, with the addition of chopped blueberries and strawberries. I add unsweetened vanilla almond milk, which I then let sit for about five minutes, so that the quinoa and berries absorb some of the vanilla flavor. It’s a light, but flavorful and filling meal or snack.
Taco Pizza // Now this is my husband’s favorite. It’s simply a gluten-free crust, baked with refried beans, slices of tomato, and mozzarella-style cheese, then topped with shredded lettuce, avocado, and vegan sour cream. It’s such a great way to sneak in more vegetables and beans into my husband’s diet, but he’s aware of what he’s eating and loves it.
Garlic Bread // The first time I made this side, it was really just to use up the end pieces of a loaf of bread. My husband loved it so much, that he requests it just about every week for a dinner side. But I don’t mind- it’s super quick and easy to make and goes with just about anything. Plus, any excuse to eat more garlic is a-ok in my book.
Chopped Salad with Mango Dressing // When it gets too hot out, I just really can’t bring myself to turn on the oven or stove. That’s when I turn to this salad. I chopped up every veggie that I have in the fridge, throw in lots of add-ins, such as hearts of palm, roasted red pepper, raisins, olives, nuts, and fruit, and top it with a refreshing and flavorful mango dressing. I just love it!
Double Chocolate Chip Ice Cream // Last summer, I came to the realization that making homemade ice cream was far less expensive, much more wholesome, and just as delicious as the store-bought variety. I’ve been making my own ice cream ever since. This ice cream is on heavy rotation in our house, because, who doesn’t love a big bowl of chocolate ice cream?! And since I use light coconut milk as the ice cream base, it’s contains much less fat than the traditional variety, but is just as creamy. It’s an all-around win-win in my book.