Usually when I don’t have a lot of dinner ideas in my What I Ate This Week post, it means I spent most of the week working on recipes for the blog. This is one of those weeks. But if you’re looking for breakfast, lunch, and snack ideas, you’re in luck today!
Here’s what I ate this week:
Thai Peanut Spaghetti Squash Veggie Bowl from Produce on Parade // Holy yum, this was delicious! Filling, but in a satisfying, healthy kind of way instead of a blergh, I feel sick way. I used less water in the sauce and I also subbed out the erythritol with coconut sugar. I can’t wait to make this again!
Roasted Spaghetti Squash Seeds from Sweet T Makes Three // And what do you do with the seeds after you’ve made your spaghetti squash? Do you throw them away? I used to, but now I’m going to roast mine. They make a crispy, delicious snack. I seasoned mine with smoked paprika salt.
Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal from Kitchen Treaty // You need to click on over to this recipe and see how Kare makes steel cut oats in a crock pot without the stuck-on mess. It’s pretty ingenious. And the recipe is delicious too! Why yes, that is a pool of maple syrup in my bowl. That’s how I do.
Almond and Olive Faux Bulgur Salad from The Healthy Foodie // Cauliflower and almonds are used to replace the bulgur in this salad. Chris and I made this together in the morning and then had it a few hours later for lunch. So good! I loved the combination of salty flavors, like the olives, with sweeter flavors, like dried apricots.
Tropical Green Smoothie from Averie Cooks // I haven’t been making many smoothies now that it’s colder out, but I had a hankering for one this week, so I made this recipe from Averie Cooks. It has banana, mango, and pineapple in it; it calls for frozen spinach too, but I had fresh on hand, so I used that instead. If you’re still a little bit iffy about the whole green smoothie thing, try this one!
Crispy Baked Sweet Potato Fries from The Comfort of Cooking // I love oven-baked sweet potato fries, but they’re usually pretty limp. You can get white potatoes to get crispy in the oven if you do it right, but I thought sweet potatoes were a lost cause. Nope! The trick is to use a little cornstarch to get that perfect crispiness.
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