What I Ate Wednesday #42

Morning all! Before I forget I wanted to invite you all to check out my blog’s recently created Pinterest Board, where you’ll find a nice visual display of most of my recipes!


This What I Ate Wednesday is a pretty awesome edition, because I got to spend time with my Mom (who is visiting for Thanksgiving!) and my brother and sister. Before I met up with my Mom though, my day started off pretty much as normal as ever. I got up, showered, and made myself a glorious bowl of banana chia oats topped with peanut butter, pecans and homemade Cranberry Ginger Sauce! One of the best additions to oatmeal I’ve had yet!


Mid-morning I had a whole wheat English Muffin for a snack. I finished eating it at my internship before I took a picture, but for lunch I had an arugula salad topped with acorn squash, sautéed mushrooms and onions, and fresh avocado. Then I drizzled some balsamic vinegar over top. Delish!


A honeycrisp apple was eaten in the afternoon!




Along with some pumpkin spice pizzelles (an Italian waffle cookie), pumpkin gingerbread, and homemade dark chocolate that my Mom brought along! So tasty!



We went out for dinner to an Italian wood fired pizza place in NYC, Tavola, and I had some of the best pizza I’ve ever had. The crust was perfectly doughy, the toppings were light and fresh, and the flavor was phenomenal. I had pieces of the Mediterranean pizza and the roasted pepper and artichoke pizza.


It was a wonderful night with my Mom, brother and sister!

Stop on by Jenn’s page to see where this what I ate Wednesday party started!




Cranberry Ginger Sauce Sandwich with Tempeh and Avocado

Thanksgiving is only four days away. Just four! If you are still in need of a delicious homemade cranberry sauce recipe for the holiday, I’d suggest this Cranberry Ginger Sauce recipe below!


I’ve used it as a topping on my morning bowl of oatmeal, and have been slathering it all over my sandwiches all week. It’s amazing! So quick and easy too. If you happen to have leftover cranberry sauce after the big meal this week, use it to make this amazing tempeh sandwich!


The tart cranberry sauce pairs perfectly with the nutty tempeh, creamy avocado and spicy hummus. A wonderful dish for the holiday leftovers. Or any day really!


Cranberry Ginger Sauce Sandwich with Tempeh and Avocado

The Sandwich

Makes one sandwich

Two slices of whole grain bread

1/2 a package of pre-cooked tempeh

1/4 of a ripe avocado

1-2 tbsp of Trader Joe’s spicy hummus (or whatever hummus you like)

Spinach leaves

Note: I ate this sandwich cold, all the ingredients were chilled and it was delicious!

The Sauce

Inspired by Oh She Glows

Makes about 1 and 1/2 cups of sauce (recipe can easily be multiplied)

2 cups fresh cranberries

2 d’anjou pears, peeled and finely chopped

1/4 cup of maple syrup

1 tsp freshly grated ginger

In a medium sized sauce pot bring all ingredients to a boil, reduce heat and simmer for about 10 minutes or until the cranberries have burst and the sauce thickens.

With Wisconsin cranberry love,


What I Ate Wednesday #41!

Happy Happy Wednesday to you all! I don’t know about you but I am so excited I am almost done for the week. This weekend I am going to stay overnight with my sister in her dorm! Cannot wait for the dorm room fun and to enjoy some quality time with my sister! But until then, I’ll share with you a day of eats in the life of me.


Sunday morning started off with quite the lovely toast breakfast. Smashed banana, creamy peanut butter, chia seeds and a drizzle of honey. Delicious!


Mid-morning I had a handful of honey wheat pretzels. These things are addicting.


For lunch I had a delicious acorn squash, almond pulp and cannellini bean burrito, broccoli on the side. Topped with cranberries, fresh cilantro and pomegranate arils. And a little BBQ sauce and spicy mustard. Yes indeed.


I took a study break while I was eating and watched the latest episode of Parenthood. So good!


For a mid-afternoon snack I had some ginger almond granola and my Mom’s raspberry raisins with homemade almond milk.


And for dinner my brother and I made nacho bowls! The bottom layer is crushed tortilla chips, then it’s topped with a mixture of vegetarian chili, brown rice, corn, bell peppers, onions, cilantro and salsa. Yum yum.


I also had an apple not long after, so crisp!


And to end the night a few pieces of this dark chocolate bar from last week. I love this one.

Stop on by Jenn’s page to see our lovely host’s site!



Red Kidney Bean, Green Chile and Pumpkin Quesadilla

This is another fabulous vegetarian take on quesadillas!


It’s a red kidney bean, green chile and pumpkin version. So unbelievably tasty!


And extremely filling as well. I love the pumpkin flavor with a bit of spice from the green chiles and the fresh flavor from the cilantro. Make these tonight!


Red Kidney Bean, Green Chile and Pumpkin Quesadilla

Makes 2-3 servings

Inspired from Yeah…Imma eat that.

4 whole wheat tortillas

1 tbsp olive oil

1/4 large yellow onion, chopped

1 can of red kidney beans, rinsed and drained

1 cup of pumpkin puree

1 cup of kale (frozen and chopped)

1 can of Trader Joe’s fire roasted diced green chiles

1 tsp crushed garlic

A generous sprinkle of turmeric, curry powder and nutmeg

2-3 tbsp fresh cilantro, chopped

Pumpkin Greek Yogurt Dipping Sauce

2 tbsp pumpkin puree

1/2 cup of plain Greek yogurt

A few drops of hot sauce

A generous sprinkle of chili powder

To make the quesadillas, heat the olive oil in a large sauce pan over medium-low heat. When the oil is hot, add the onions and and sauté for five minutes, stirring occasionally.

Next, add to the sauce pan the beans, pumpkin, chiles, kale, garlic and seasonings. Stir well. Continue sautéing for about 10-15 minutes, until kale is wilted and pumpkin mixture is warmed through.

While the mixture is warming, make the pumpkin greek yogurt dipping sauce by combining all the ingredients in a small bowl.

When the pumpkin mixture is done, spread half of the mixture over one tortilla and the other half over a second tortilla.

Generously sprinkle with freshly chopped cilantro, and cheese if you wish, and place another tortilla on top of each to complete the quesadilla.

Eat immediately as is, or bake in the oven at 325 degrees for a few minutes to get your quesadilla nice and crispy! Enjoy!

Note: I placed the pumpkin mixture over a bed of arugula, and sprinkled some fresh goat’s cheese and cilantro on top!

Dipping sauces are fun,


Creamy Apple Butternut and Green Lentil Stew

I did it. I finally made my own stew!


I started off with the intention of making some lentils, plain and simple. But then I just kept adding all the veggies I had in my fridge, and the fruit I had on my counter, and the soup I had in the cupboard.


And voilá! A delicious, hearty, late fall and early winter stew!


Creamy Apple Butternut and Green Lentil Stew

Serves 4

1/2 cup green lentils

1 and 1/2 cups water

1/2 yellow onion, chopped

1 small honey crisp apple

1 medium sweet potato, finely chopped

5 oz. cremini mushrooms, sliced in half

2 cups of kale, frozen and chopped

1 cup of soup or broth of choice (I used organic butternut squash soup from Trader Joes)

To make this stew start by bringing a large pot with the water, lentils and onions to a boil. Once at a boil, reduce heat and simmer for about 25 minutes (or until lentils are just tender, but not mushy).

While the lentils are simmering chop all the fruit and veggies.

After the lentils have simmered for 25 minutes, add in the apples, sweet potato, mushrooms, kale and soup and continue to simmer for another 25 minutes, or until veggies are tender and the soup is heated through.

Serve hot from the stove and enjoy!

Stew yourself a favor and make this recipe tonight,


What I Ate Wednesday #40!

Hello all, and happy Wednesday to you! Time has continued to fly this past week and I cannot believe we’re already at another installment of WIAW. As one of my favorite parts of the week though, let’s get to it!


My Tuesday eats started off with a hearty bowl of oatmeal. No surprise there. This was a mixture of 1/3 cup of old fashioned oats, 1 very ripe banana, 1 tbsp of chia seeds, a sprinkle of cinnamon, walnuts, dried cranberries and unpictured drizzled peanut butter for the final touch. It was such a cozy bowl and it warmed me right up!


For lunch I was at my internship, so I packed this salad. It was made with a bed of arugula, topped with a green lentil veggie mix, tomatoes, avocado, goat’s cheese and balsamic vinegar. Quite tasty.


In my snack taxi I also brought along a honey crisp apple. I am eating these as often as possible because they are so. good.


I ate a whole wheat english muffin as well for an afternoon snack.


As I walked home at about 5:30 I could not get over the fact that it was already pitch black outside. I’m not a fan of it getting dark so early, but I was a fan of the holiday snowflake lights that just were put up along our streets! It looks great all lit up.


For dinner I had Creamy Apple Butternut and Green Lentil Stew. This was phenomenal! And so easy! I’ll share the recipe soon. I also had a glorious roll on the side. These are the doughiest rolls ever and I am in love with them. I warmed it up a bit and spread on some kumquat marmalade. Heaven!


I also had a few spoonfuls of plain greek yogurt to use up so I added a dollop of kumquat marmalade to that as well!


For dessert I had a few squares of dark chocolate.


And a cute ramekin full of honey oat cereal. Sweet, crunchy loveliness.

Head on over to Jenn’s blog to see where this WIAW party started!



Pumpkin Spiced Banana Oatmeal

I was going through my pictures in iPhoto the other night and came across this:


And this:


How could I have forgotten to post about these beautiful oats!? Pumpkin Spiced Banana Oats to be precise. I’ve added this oat combo into my fall rotation numerous times. It’s quite scrumptious!

Pumpkin Spiced Banana Oatmeal

Serves 1

1/3 cup of old fashioned oats

~2/3 cup of water

1 very ripe banana, sliced

A dash of pumpkin pie spice

1/3 cup of pumpkin puree

1 tbsp ground flaxseed

Toppings: Mom’s homemade granola and ~1 tbsp of natural creamy peanut butter

Make these oats by combining the oats, water, banana, pumpkin pie spice, pumpkin and flaxseed in a bowl and microwaving for two minutes. Add whatever toppings you like and enjoy!

Oats forever,