Yes, that’s what I ate this week: food that was simple, delicious, and healthy. I’ve been feeling off-balance and rundown lately, so I tried to put together a week of meals that would make me feel better. Fruit! Veggies! Mint Chocolate Chip Smoothies! I don’t know about you, but anything involving Mint Chocolate Chip always makes me feel better.
Here’s what I ate this week:
Kalamata Olive & Herb Socca with Roasted Vegetables from Tasty Yummies // I’ve been seeing so many socca recipes lately, but this is my first time trying one. What took me so long?! This was incredible. It’s kind of a cross between a pizza crust and polenta, but instead of being made with wheat flour or cornmeal, it’s made with chickpea flour (so it’s gluten-free!). I don’t have cake pans, so I made it on a rimmed baking sheet and it worked out perfectly. I could eat this everyday. When Chris saw the recipe for this, he suggested I title the post, “I’m Gonna Get You, Socca!” After I gave him the side-eye for a good minute, he was like, “You’re going to blog about this, aren’t you?” Why yes, yes I am!
Pumpkin Chia Quinoa Porridge from With Food + Love // This doesn’t look very pumpkin-y, but that’s because the pumpkin I made puree with was more yellow than orange inside. But that’s okay, because the porridge was still delicious! I added a drizzle (okay, it was more of a downpour) of maple syrup on top before eating because pumpkin and maple together is how I want to start every morning this fall.
Mint Chocolate Chip Smoothie from Going Raw // This smoothie. THIS SMOOTHIE. There’s no sweetener in it, just bananas, and the chocolate chips are cacao nibs. It’s like having a minty milkshake for breakfast. Have I mentioned that I’ve been on a cookbook buying spree lately? I got this one last week and I’m really loving it. It has a lot of practical tips on raw cooking.
Tom Kha Tofu from Vegetarian Times // Tom Kha soup is one of my favorite Thai dishes. I think it’s the kaffir lime leaves. They taste like magic. (Really, they do.) We had this with brown rice, so it was more like a curry, but it’s broth-y enough that it’s probably better as a soup.
Kale Salad with Pomegranate and Maple Pecans from Vegetarian Times // I omitted the Gouda in this and added extra pomegranate seeds. I made the mistake of buying the package of pom seeds from Trader Joe’s again–mistake! Every time I buy that, there’s mold growing in the package within a day or two, even when the expiration date is many days away. I didn’t want to make this salad without the pom seeds, so I scooped out the moldy part and ate the rest of the seeds. Maybe that wasn’t the best idea because the rest of the seeds tasted a little off.
Drenched Pad Thai Salad from Great Gluten-Free Vegan Eats // Another recent cookbook acquisition! Underneath the cilantro, grilled pineapple and tofu, and fresh mango is a bowl full of zucchini noodles and peanut dressing. So many delicious things in one salad!
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