What I Ate This Week | Soup, Sandwiches, and Cupcakes

By Kiersten | Last Updated: September 5, 2012

Mushroom and Tofu Soup

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 SandwichesPesto-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 and Tofu SoupMushroom & 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 PopsBasil-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 PankoMediterranean-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!

Chocolate Raspberry CupcakesCupcakes! // This is a little sneak peak of what I have lined up for Monday. I’m not going to tell you the secret ingredient of these cupcakes, but oh my gosh, they are good.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Thank you! The plate was one of my birthday presents to myself–I couldn’t resist. 🙂 I’m totally (nerdily) excited about posting the cupcake recipe on Monday. The last time I was this excited about a recipe, I woke up at 4:30 to post it. I am laaaaame.

Hope you have a good weekend too!

Thank you! The soup is so easy–just mince about an inch-long piece of ginger and boil it with 8 cups of broth and then add the tofu and veggies. I’ve been feeling under the weather and the ginger broth is so great for the cough/sore throat.

Hope you’re having a good weekend too! 🙂

Can I just say I love everything about those photos? The photo quality, the food, and the dishes are all so awesome!! I need new plates and bowls – they are so boring!!

Wait, so when you have lychees, you buy the fresh ones?! You need to tell me what the heck you do with them! I see them at the Asian market, but I have no idea how you’re supposed to get the fruit out of them. (I guess I could just Google it… ha!)

One of our local restaurants makes a grilled cheese veggie sandwich. It’s truly one of my favorite sandwiches. Grilled veggies, melting white and yellow cheeses yum!!

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