What I Ate This Week | Back to Normal!

By Kiersten | Last Updated: May 31, 2014

Peach and Kale Salad with Maple Miso Vinaigrette

Back to normal! I can barely contain my excitement! I’m finished with the recipe part of my cookbook, which means we don’t have to eat cookbook food all the time. The cookbook food was delicious, of course! But sometimes it’s nice to be able to say, “I’m not hungry for a big dinner tonight. Let’s have a salad.” And sometimes it’s nice not to have to cook all weekend long. (Or always it’s nice not to have to cook all weekend long.)

Weekends! I missed you! Weeeeekends!

And no more 2 hour long grocery trips! What will I do with those 2 hours every week?! Probably vote in TMZ polls and then feel shame for voting in TMZ polls and post pictures of my cats on Facebook. So trust that those 2 extra hours will be well-spent.

Here’s what I ate this week:

Peach and Kale Salad with Maple Miso VinaigrettePeach and Kale Salad with Maple Miso Vinaigrette from Rawmazing // I forgot that peaches aren’t really in season anymore, but luckily there were a few stray peaches at the grocery store so I snapped them up for this salad. I think apples or pears would be delicious in this too though. You all know I’m picky about my salads, but this is the kind I love–it’s got nuts to keep me full, fruit to add some sweetness, and it’s made with kale. Kale salads are the best salads!

Baked Farmers Market TaquitosBaked Farmers Market Taquitos // I sautéed some corn, zucchini, and cherry tomatoes with a little garlic, stirred in some pepper jack cheese and let it get melty, then stuffed this into warmed corn tortillas. (Don’t skip the warming part! If you do, the tortillas are likely to break.) Spray or brush the taquitos with oil, put them in a baking dish, and bake them at 425º for 10-15 minutes, until they’re crispy. Easy!

Pulled Cauliflower BBQ SandwichesPulled Cauliflower BBQ Sandwiches from Beard & Bonnet // I mentioned that I wanted to make these two weeks ago and this weekend I finally did it. Delicious! The pulled cauliflower is kind of the same concept as a cauliflower crust for a pizza–you put a thin layer of the cauliflower mixture on a baking sheet, bake it until it’s dry, then break it into pieces.

Raw FalafelRaw Falafel from Triangle Raw Foods // If you live in the Raleigh/Durham area, you’ll be happy to know that Triangle Raw Foods is selling their raw meals at local Whole Foods now. Woo hoo! Since I live so far from their Raleigh pick-up, I’m pretty excited about this. I bought a package of their raw falafel with tzatziki last weekend and ended up splitting them with Chris because they were so filling. This is definitely my new favorite from TRF–the falafel are dense, hearty, and perfectly spiced and the tangy tzatziki is delicious on top.

Garlicky Oven FriesGarlicky Oven Fries // I love this recipe. It’s hard to get oven fries to be as crispy as deep-fried fries, but these come pretty darn close. I made a big batch of homemade ketchup for the cookbook, so we tested it out with a batch of baked fries.

Homemade Zucchini & Sausage PizzaHomemade Zucchini & Italian Sausage Pizza // I had leftover Field Roast Italian Sausage from my Sweet Corn, Sausage & Thyme Pizza and since I also had a pizza crust recipe that needed testing, I figured I’d use it as a pizza topping again. After I made this, I realized it was the first time I’ve made homemade pizza with a tomato sauce. Isn’t that crazy?! I make my own pizza all the time, but I always use some kind of non-traditional sauce. So this is a bit of a milestone. (Oh, and the picture is terrible because my camera was out of batteries and I had to use my iPad. In case you were wondering and/or judging.)

Raw Sweet Potato and Mushroom SlidersRaw Sweet Potato Mushroom Sliders from Rawmazing // After the pizza and fries, we were in the mood for lighter things this week, hence all the raw stuff. One of the things that kept me from experimenting with raw foods was the whole dehydrator thing, but I bought a cheap one to start out with and I’m pretty happy with it. Instead of a bun, I served these sliders on lettuce and topped them with cashew cream and sprouts. They were unbelievably tasty! If you don’t have a dehydrator, they could easily be made in an oven too (they won’t be raw, but they’ll still be delicious).

Since it’s mid-September, I think it’s safe to say that summer veggie season is over, so I’ve changed out my In Season sidebar link to to fall recipes. So long corn! Hello winter squash! If you’re looking for more fall ideas, make sure you follow my Fall Recipes board on Pinterest too.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Love all the raw food you’re experimenting with! I can’t wait to make that peach and pecan salad–I just restocked my pecan supply. I’m so stoked for your cookbook!!!! If you need bloggers to review it…you know where to find me 🙂

Congrats on finishing the recipe portion of your book! THAT’S SO awesome! I am in a holding pattern on mine – not sure what editor will say and what I’m going to have to re-do or reshoot. Not having to scramble and be in cookbook mode is pretty sweet and once you get used to having your life and weekends back – the thought of going back is hard 🙂 So excited for you!

I’d happily suggest filling those extra hours watching Doctor Who (the Ninth Doctor) and Sherlock. More fun to look at than TMZ and cats.
And congrats, can’t wait for the cookbook.
I’m delighted that I can finally make this pizza…in my oven instead of just letting it sit on the counter.

More fun than cats?! I am banning your IP address from commenting on my blog.


I feel like I can’t start TV shows unless I start them from the beginning. But that’s what Netflix is for, right? 🙂

Yay to weekends and congrats!!! I’m actually headed in the opposite direction, now that my kids are fully into fall sports. We have 1 soccer game tomorrow, and THREE ball games {1 baseball, 2 softball} on Sunday. Sigh….Everything you ate looks fabulous and love the idea for taquitos-so easy, but a fun change from tacos 🙂 Have a FABULOUS weekend!!!

Yaaaay! I’m so behind on anything and everything blog related, but I just had to stop in to say yay! Congrats! You did it! 😀 Also, those taquitos look awesome(also the salad… and sandwiches! :D). I’ve always wanted to try using corn tortillas but they always crack for me. I need to go for a big grocery shopping trip in the US soon(we live so close, it’s so convenient because we don’t have corn tortillas so readily available up here). I’m going to pick some up to try making into taquitos. Thanks for the tip! 😀

Yeah, I can totally relate to that–I am SO behind too, but hopefully now I can finally catch up. 🙂 I think some brands of corn tortillas are more prone to cracking than others. Oddly enough, it’s the ones that say on the package that they’re soft that end up cracking on me. The ones that feel a little harder and less flexible don’t crack for me, as long as they’re piping hot when I’m rolling them.

Oh, you need to try it! It is SO good. You have to give it a good massage first–that makes the bitterness go away. It’s definitely my favorite green to use in a salad.

Congratulations on being mostly done with your cookbook! That is, I presume, by finishing up all recipes your cookbook must be almost complete – but again, I know nothing about cookbook publishing. Anyway, very exciting , and your choice of food this week is super delicious, as always!

Well, my book is going to have a few chapters in it too (not just recipes!), so I do still have a lot of writing left to do. But the recipe development was the hardest part. I felt like I was constantly cooking. Because I was!

If we lived closer, you could use your extra two hours to clean my house…you know, so I could vote in those TMZ polls!

Congrats on hitting a milestone with your cookbook! Keep rockin’ it, I can’t wait for the release!!

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