What I Ate This Week | Pumpkin Bread and Apple Nachos! Because it’s fall.

By Kiersten | Last Updated: March 23, 2014

Pumpkin Loaf

Last year I bought a big bag of teff flour because I wanted to make injera. (If you haven’t been lucky enough to try it before, it’s an Ethiopian flat bread and it’s delicious!) The injera was a disaster, and the bag of teff flour sat and sat and sat. I mean, what can you do with teff flour?! Recipes using teff flour are not very common! So when I saw this recipe…

Pumpkin LoafPumpkin Loaf from Henry Happened // …I was pretty excited. Pumpkin bread! Made with teff flour! Happy! This was my first time baking bread without wheat flour and I wasn’t sure what to expect, but it was so good. I added raisins because raisins are nature’s candy (yeah, take THAT beets!).

Ratatouille SoccaRatatouille Pizza from Cafe Johnsonia // Mash-up! I used the ratatouille topping idea from Cafe Johnsonia and put it on the kalamata olive socca that I made last week from Tasty Yummies. Delicious! Yeah, I kind of just threw veggies on there at random instead of carefully arranging them, but it was that kind of day, okay?

Pasta with Lentils & ArugulaPasta with Lentils and Arugula from Martha Stewart Living // Lentils! One of my favorite foods. I added a little white wine after caramelizing the onions and let it cook off a bit, but other than that, I stuck to the recipe. This is one of those recipes that doesn’t look impressive, but it tastes good and it’s healthy too.

Apple NachosApple Nachos from Vanilla & Spice // I had these for lunch; I topped mine with almond butter, a little maple syrup, sunflower seeds, cacao nibs, and coconut flakes. Apple slices with almond or peanut butter are one of my favorite snacks, so I like this as a variation of that.

Raw Banana PuddingRaw Banana Pudding // I threw this together last week and I’ve made it twice since then. I soak 1/2 cup of cashews, drain them, then pop them in my VitaMix with a banana and some almond or coconut milk (I start with a small amount and add more as needed to get the right texture). You don’t even need to add any sweetener. If you don’t eat it right away, it does turn brown, but it still tastes good!

Asparagus with Miso Almond SauceAsparagus with Miso-Almond Sauce from Gwyneth Paltrow’s It’s All Good // Chris totally made fun of me for buying this book. But it has some good recipe ideas! My friend recommended it to me! It’s not just a celebrity cookbook! Okay, it is a celebrity cookbook, but really, it has good recipe ideas. Like this one! I am apparently incapable of neatly drizzling sauces onto things, but never mind that. Instead of steaming the asparagus, I roasted it.

Roasted Cauliflower, Chickpea & Quinoa SaladRoasted Cauliflower, Chickpea & Quinoa Salad with Jalapeño Lime Dressing from My Darling Lemon Thyme // I can never say no to a recipe involving roasted cauliflower. Or chickpeas, for that matter. This was filling and flavorful.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I LOVE southern banana pudding. Oh man. Our Whole Foods sells it (and no, it’s not a healthy version either!) and once in a while, I will get it as a treat. 🙂

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