I made a lot of healthy recipes this week and then I decided to reward myself by making cupcakes. Don’t judge me! I’m a firm believer in eating healthy 95% of the time and eating whatever you want 5% of the time. And the cupcakes were the 5%. A delicious, cream cheese frosted 5%.
Here’s what I ate this week:
Pesto-Roasted Veggie Sandwiches // Back in the day, I experimented with a feature called Improvisational Cookery where I threw things together to see whether they worked. I’m changing these into regular recipe posts, so I remade this to take another picture and to write down an exact recipe. And I’m glad I did because these sandwiches are good!
Mushroom & Tofu Soup // I got this recipe from the Weight Watchers website, so I can’t link to it. It’s basically a gingered vegetable broth with thinly sliced mushrooms, cubes of tofu, cilantro, and green onions. Eating this made me feel like I was having lunch at an Asian restaurant. It’s certainly not Chinese Soup Pot level of soup (seriously, click on the link and visit that blog!), but it was pretty good, particularly since I’ve been fighting a half-cold for the past few weeks.
Basil-Infused Lychee Lime Ice Pops // I always need something sweet after dinner and these are pretty low in calories. And they taste so tropical, which is always a plus in mid-February.
Mediterranean-Style Rotini with Toasted Garlic Panko // I love easy pasta recipes like this one. And since it serves four, we had it two days in a row. It’s vegan too!
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