What I Ate This Week | New Year, Old Recipes

By Kiersten | Last Updated: March 25, 2014

Chocolate Dipped Clementines

I have an obscene amount of recipes that I’ve cut out from magazines, so nearly everything I make is either something new or something I’ve come up with myself for my blog. But this week, I made some old favorites. And some new things too! Here’s what I ate this week:

Chocolate Dipped ClementinesChocolate Dipped Clementines with Sea Salt // I found this recipe on Megan’s Cookin’, after she mentioned it in her 2011 round-up post. Although I used Satsuma oranges instead and mine don’t look nearly as nice as hers do (my salt grinder is broken), these were the perfect way to get my chocolate fix without eating something heavy and high in calories. And so easy too!

Vegetarian Poutine with BaconVegetarian Poutine with Bacon // Yeah, I know, this looks gross. But it’s poutine! Is there really any way to make fries covered with gravy look appetizing? This is a lighter, vegetarian version of poutine–the fries are oven-baked and the gravy is made with mushrooms. And the bacon is tempeh. We made this on New Year’s Eve. I have no idea how poutine relates to the New Year, but hey, it was delicious.

Rice & Lentil Pilaf with Greek VeggiesRice and Lentil Pilaf with Roasted Greek Veggies // The pilaf is from the farmers market–we bought it this summer and used half of it right away and kind of forgot about the second half. For the vegetables, I cut an eggplant and zucchini into chunks and roasted them in the oven with a Greek simmer sauce.

Red Wine & Kalamata TempehRed Wine & Kalamata Tempeh from Appetite For Reduction // No, it’s not burnt! The red wine made this dish a rather unappetizing shade of blackish purple. And I messed up while cooking it too–I didn’t heat it enough to boil off the alcohol. This had potential, but it just didn’t work out. It was totally my fault, though.

Cream of Mushroom SoupCream of Mushroom Soup // This was my lunch all week–I made a big pot of it over the weekend. I got this recipe from Weight Watchers magazine a few years ago and not only is it my favorite cream of mushroom soup, it’s also only 118 calories a serving. And NO the serving size is not ridiculously small either!

Over Stuffed Twice Baked Potatoes with Smoked CheddarOver-Stuffed Twice-Baked Potatoes with Smoked Cheddar // I like to make baked potatoes a meal by stuffing them with massive amounts of veggies. There’s probably a 3-to-1 potato/vegetable ratio here and that’s how I like it! By using a strongly flavored cheese like smoked cheddar, you can get away with using less.

Roasted Brussels Sprouts & GrapesRoasted Brussels Sprouts with Grapes and Walnuts + Field Roast Italian Sausage // I didn’t take a picture of the sausage because it wasn’t very photogenic. Also, I cut it into slices on my plate like a toddler. I really loved this Brussels sprouts recipe, but my husband thought it was meh.

Oh! And I have a guest post over on Texas Type A Mom today. Want to see the original photo I took of the Over-Stuffed Twice-Baked Potatoes and how I improved it? Click on over to read Food Photography Before & After: Easy Tips for Improving Your Photos.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I know I tell you this a lot, but your food looks amazing! I think I could eat about 20 of those little chocolate clementine segments and your cream of mushroom-yum! I was thinking of you today. You talked about some Indian sauces a while back and I was searching for them today at the grocery store. No luck! I may have to be brave and make some Indian food myself!

I did eat 20 of those clementine segments. 🙂 They are so easy to make!

I’m sorry you’re still having trouble finding the Indian simmer sauces–I had no idea they were that exotic! Do you happen to have Cost Plus World Market by you? Because I know they sell them. If you do homemade, you will need to post the recipe. 😀

I totally agree about the soups! Maybe I’m romanticizing the past (ha!), but I swear, when I was little I loved creamy soups & I would get them all the time and they would ALWAYS have chunks of veggies in them. And now it seems like all the recipes I see call for the whole thing to be pureed. To me, that just doesn’t feel like a meal. I always take out some veggies, puree the rest, and then put the reserved veggies back in.

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