What I Ate This Week | More Cupcakes + Easy Roasted Asparagus Recipe

Cupcakes and asparagus! Although, full disclosure, I didn’t eat the cupcakes this week–they’re from a guest post I wrote for Texas Type A Mom that she posted a few days ago. But anyway, here’s what I ate this week! (And the cupcakes.)

Roasted Asparagus with Capers and Lemon Juice Roasted Asparagus with Capers & Lemon Juice // This is one of my favorite easy roasted asparagus recipes. (Although really, most roasted asparagus recipes are easy, right?) Here’s what you do: roast a bunch of asparagus sprayed with olive oil at 400 degrees for about 10 minutes, more or less depending on their thickness. (You can see here, we had super thin asparagus to work with.) When it’s done, toss with 1 tablespoon of lemon juice, 1 minced garlic clove, and 2 tablespoons of chopped capers. I promise it tastes better than it looks.

Bourbon Mango Pulled Summer Squash Sandwiches Bourbon Mango Pulled Summer Squash Sandwiches // Although I came up with this recipe as a vegetarian substitute for pulled pork, it makes a great side dish too. The nice, bready hamburger roll was for my husband–I was stuck with the sandwich flats. You know, diet and all.

Roasted Potatoes & Squash Sandwich Roasted Potatoes // I still had potatoes left from my ginormous bag of Yukon Golds, so I roasted the rest and we had them with balsamic ketchup and squash sandwich leftovers. And I have no idea why this picture turned out so wonky.

Mushroom and Kale Lasagna with Rosemary Cashew Sauce Mushroom & Kale Lasagna with Rosemary Cashew Sauce // This recipe uses cashews (yes, cashews!) to make a rosemary alfredo sauce. And before you bake the lasagna, it even looks like alfredo sauce. Truth be told, I like it more than alfredo sauce too because alfredo sauce is just waaaaay too rich for me.

Pumpkin Ice Cream Sandwich Cookie Ice Cream Sandwiches // My husband bought pumpkin ice cream and somehow expected me not to eat any. Ha! I used two of my Apple Cinnamon & Quinoa Muffin Top Cookies and put a wee bit of ice cream in the middle. Only 6 PointsPlus! And totally worth every one of those points!

Cadbury Chocolate Creme Egg Cupcake Cadbury Chocolate Creme Egg Cupcakes with Salted Caramel Frosting // Go read my guest post over at Texas Type A Mom! I’ve seen the regular creme eggs baked in cupcakes, but I wanted to experiment with some of the other flavors. And believe it or not, I had the self-restraint to only eat one cupcake. Really!


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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    • Kiersten says

      Ice cream is my weakness, so I try to make room for it when I can–usually I have a tablespoon of it after dinner, which sounds so sad, doesn’t it? But it’s really all I need most of the time! But putting that tablespoon between two cookies made it even better. ๐Ÿ˜€

  1. says

    The asparagus looks pretty good to me! I make mine the same way, though not with capers and now I have to try it that way. The “pulled pork” is such a cute idea!

    • Kiersten says

      I’m always looking for ways to use capers because I’ll buy them for something and only need a tablespoon or two and then they sit and sit and sit. So that’s how capers ended up in this recipe. ๐Ÿ™‚ But they work well in it!

  2. says

    Bourbon Mango Pulled Summer Squash Sandwiches look awesome and sound so good. I shared the cupcake recipe with my co-workers (forwarded your blog post) they were all having a fit about how wonderful they would be and can’t wait to try them. I told them all just wait for her cookbook it will be a must have in your kitchen!

    • Kiersten says

      Well, I hope a book publisher is reading your comment. ๐Ÿ˜‰ I would love to write a cookbook, but it seems like the impossible dream. Like when I was 10 and thought I’d play in Wimbledon someday–ha! I’m glad your co-workers liked the cupcake recipe–thanks for sharing it!

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