It’s What I Ate Wednesday: Nearly wordless edition! I’ve got a super busy week but wanted to stop in for the lovely WIAW gathering. Hope you enjoy a peek into my eats from Sunday!
Breakfast.
Lunch.
Snack.
Tea.
Dinner.
Dessert #1: dry cereal. I love me some crunch.
Dessert #2: Maple Date Chia Charger Bites (x2).
Dessert #3: A square of dark chocolate.
Make sure to stop on by Jenn’s page who hosts this get together week after week!
TGIW,
Sydney
Happy Monday! Hope you all had a wonderful weekend and are ready for the week ahead. I’ve got a busy week filled with a dinner with friends, a basketball game at my alma mater, and a Parenthood series finale party! I’ll be so sad to see this show come to an end. Anyone else watch Parenthood!? For the Parenthood viewing party I’m planning on bringing along some of these Maple Date Chia Charger Bites I made this weekend!
These are so simple to make and are a delicious snack. Think Larabars in a cute little poppable bite form!
Only 8 ingredients and one bowl are needed to make these. Actually, you don’t even need the bowl if you have a food processor large enough to put everything in at once! I got an 8 cup food processor for Christmas and I absolutely love it. I cannot wait to use it for making more of these bites, hummus, cashew ‘cheese’ sauces and more!
Maple Date Chia Charger Bites
Makes ~14 bites
1 cup of old fashioned oats
1/2 cup of dates, chopped
1/8 cup chia seeds
1/8 cup of ground flax seed
1/4 cup of almond butter
1/4 cup of unsweetened coconut milk
1/8 cup of maple syrup
1/8 cup of cocao nibs
To make these bites simply add all ingredients to a food processor and pulse until blended and clumping together. Add a little more coconut milk if needed to get the mixture to blend.
The mix will be quick sticky, but that’s great for forming the bites into little balls. Once mixture is blended, roll into ~14 bites, and place in fridge to store.
Note: Since they are a little on the sticky side, you could roll the formed balls in a little ground flax seed for a less sticky coating!
Happy Wednesday All! I hope you had a wonderful weekend and a great start to your week. Today is my 101st week participating in WIAW, but it is also my 300th post here on Just Water Please! It’s crazy to think how much I’ve written about over the past few years, and for those of you who’ve stuck around or those of you just stumbling across my blog, thanks for stopping by! As for the day of eats I am sharing today, I’m recapping from last Sunday. I was lucky to catch up with a dear friend from Grad school this weekend, and we had a blast! I started my day by munching on a perfectly ripe banana.
Then, I took my friend to Public Market for breakfast, where we walked around for a bit and then ate some food! I had a cranberry bran muffin and an almond milk hot chocolate. Yum!
We hung out for a bit longer and then headed our separate ways. I’m looking forward to next time where I’ll go visit her! After breakfast I packed up an overnight bag and went to my Mom’s house to watch the Packer’s game with my sister. We snacked on this delicious spread of chips, salsa, pickles, nuts, olives, chickpeas, and lemon lime soda with lemon and lime slices to get in the green and gold spirit!
I also had a pear along with the snacks. And unpictured bit of a sunflower beet and chickpea salad which was wonderful!
Dark chocolate peanut butter cups were eaten around halftime.
Then dinner was a scrumptious curry cucumber radish salad with raisins and cashews! Recipe to come!
My sister and I treated ourselves to some spiked hot chocolate that night. I made a Godiva and Bailey’s combo which was heavenly!
Later that evening we played some scrabble and ate freshly baked gluten-free, vegan chocolate chip cookies. A perfect end to a wonderful weekend!
Make sure to stop on by Jenn’s page who hosts this fun gathering each week!
TGIW,
Sydney
I’m back with another installment for the Lunchbox Series! Today I am sharing a simple and delicious meal that I enjoyed a few times for lunch last week.
This is a Black Rice, Mushroom, Squash and Sun-dried Tomato Salad! To make this dish I prepped the bulk of the ingredients on the weekend so I had everything ready to throw together for lunch throughout the week.
Black Rice, Mushroom, Squash and Sun-dried Tomato Salad
Serves 4
1 cup black rice (uncooked)
Spice blend of choice to add to the rice (~1/2 tbsp)
1 medium/large acorn squash
10 0z. cremini mushrooms
1/2 cup of sun-dried tomatoes
Olive oil
Balsamic vinegar
I started by roasting an acorn squash (cut in half) for about 4o minutes at 400 degrees.
Then I cooked 1 cup of black rice with 2 cups of water and some spices.
I also sautéed about 10 oz. of chopped mushrooms to add to the mix as well. This was all prep that I completed on the weekend.
Then, throughout the week, I created a big salad with arugula, squash, black rice, sautéed mushrooms, and sun-dried tomatoes. I dressed the salad with some olive oil and balsamic vinegar and called it a day! Enjoy!
100! Wow! I cannot believe this is the 100th time I have shared my eats as a part of What I Ate Wednesday. Thanks again to Jenn for hosting this wonderful get together where bloggers and readers alike can explore new foods and get creative ideas to try in their kitchens! My post today documents what I ate yesterday, a fairly typical Tuesday.
Breakfast started off with a bowl of muesli. It was 1/3 cup muesli, 1/3 cup water, 1/3 cup unsweetened coconut milk, 1 ripe banana, and 2 tbsp of almond butter. A delicious and filling breakfast!
Midmorning at work I snacked on plain greek yogurt topped with chia seeds, almonds and a tbsp of cranberry raspberry preserves. I’ve been enjoying a version of this yogurt, seeds, nuts and jam combo over the past week for an easy and tasty snack.
For lunch I had a spinach salad topped with quinoa and acorn squash, olive oil and balsamic. Also had a roll on the side.
And a few slices of this honey crisp apple.
After work I was starving, so I toasted an english muffin and topped one half with peanut butter and the other with boysenberry preserves.
I also made myself a coconut milk Rumchata cocktail to sip while I cooked dinner.
Dinner was a deconstructed veggie burger atop a bed of sautéed kale and brussels sprouts. I could have just eaten a plate of brussels sprouts. So good!
And dessert was puffed brown rice, granola and cacao nibs with coconut milk!
TGIW,
Sydney
Morning all, and Happy Monday! Here is another simple and satisfying meal for your tastebuds. Brussels Sprouts, Black Bean, and Bell Pepper Burrito!
All you need is a handful of ingredients and about 10 minutes. Time does not always have to be a barrier for eating healthy meals.
I used frozen brussels sprouts and a frozen bell pepper mix to whip up this delicious dinner in about 10 minutes flat!
Brussels Sprouts, Black Bean, and Bell Pepper Burrito
Serves 1
1 tbsp olive oil
1 whole wheat tortilla
2 tbsp tahini
1/3 cup black beans
1 and 1/2 cups brussels sprouts
1/2 cup bell pepper, chopped
2 tsp savory spice medley
To make the burrito, simply heat the olive oil in a sauté pan and once ready add the brussels sprouts and bell peppers. Cook for about 5 minutes over medium low heat.
Then add in the beans and spices to the sauté pan and continue cooking another 5 minutes or until all veggies are warmed through.
Spread the tahini on the tortilla shell and top with veggies! Enjoy!
This has been one of my favorite dinners over the past week! A simple and delicious meal. One way or another I’ve eaten kale sautéed in coconut oil every night this week. The coconut oil gives the kale a wonderful flavor and is a fun change from olive oil. And the kale serves as a base for this dish!
Coconut Kale with Herbed Quinoa and Acorn Squash is delectable! Topped with a drizzle of cranberry raspberry jam and you’ve got yourself a winning dinner!
Coconut Kale with Herbed Quinoa and Acorn Squash
Serves 1
1/2 small acorn squash
1/3 cup cooked herbed quinoa
1 tbsp coconut oil
1 tsp minced garlic
1-2 large handfuls of chopped kale
To make this dish, start by baking the squash. I simply sliced the cleaned squash in half and baked in the oven at 400 degrees for 40 minutes.
For the quinoa I made a big batch on the weekend, and just used ~1/3 cup portion for my dinner. I cooked about 3/4 cup of quinoa in 1 and 1/2 cups of water and once finished stirred in about 1 tbsp of a blended herb mix.
When the squash is done, heat up the coconut oil in a large sauté pan over medium low heat. Add in the garlic and then the kale. Sauté the kale for about 5 minutes and then add in the quinoa and the squash. Continue sautéing until all is warmed through, then serve! Enjoy! Top with any sauce you’d like or just eat as is!
Sunday morning I woke up to this!
A beautiful blanket of snow! Although it was only about 20 degrees outside I couldn’t help but want to go for a walk. The snow was still falling as I ventured outside, and it was very peaceful. Not many other people were out for a walk in that weather, so I enjoyed having the streets to myself. Walking is most certainly one of my favorite forms of exercise. It’s also one of the main things I miss about being out East, where I didn’t have a car and walked a couple of miles a day just to get to and from school and work via public transit. Below is my favorite worn down old sign that is still gracing the PATH trains. The “PATH” to Courtesy ad. Wonderful.
Unfortunately, here in Wisconsin the long, dark days of winter are still going strong (and will be for another few months). I’m sure for many of you, just like me, it’s dark when you get up and go to work and dark when you leave to go home. So as I was on my stroll I decided that for the rest of this winter I will go for a walk every Saturday and Sunday (as long as it is at least 20 degrees!) This way, on the days I do see sunlight I will be getting out and about. I’ve also decided to sign up for a gym membership so I can workout and take fitness classes during the week. I think that getting in a regular exercise routine will help make the long, cold Wisconsin winters more bearable!
But back to the food. For breakfast Sunday I had a tasty cereal bowl with a mix of rice Chex, Ezikiel cinnamon raison granola, a sliced banana and peanut butter with coconut milk.
Midmorning I cozied up with some tea and looked through my old photo albums that I just found at my Mom’s house. Such fun to be reminded of all those good memories!
Lunch was a plate full of kale sautéed in coconut oil and garlic, topped with some herbed quinoa, sweet potato and acorn squash. And a tangerine. De-lish!
Dinner was a more exciting version of mac n’ cheese! I had some boxed organic mac n’ cheese, but instead of making it with butter and milk I made it with coconut oil and coconut milk. I must be on a coconut kick. Along with the mac I sautéed kale with, you guessed it, coconut oil and garlic again. Such a unique, yet heavenly combination of flavors! I also mixed in some smokey BBQ sauce and it. was. amazing!
Dessert part one was three Peppermint Bark Dove chocolates leftover from the holidays.
And dessert part two was two cupfuls of cinnamon cereal with a dollop of vanilla cinnamon sunflower butter and coconut milk. A wonderful, relaxing and rejuvenating Sunday!
Stop on over by Jenn’s page to see where the festivities get started!
TGIW,
Sydney
Happy New Year from me and my fam!
After taking a few weeks off from blogging for the holidays I am excited to be back and to share some new recipes with you! I’m not really one to set specific New Year’s Resolutions for myself, but there are a few things I’d like to strive to do in 2015. One of those things is getting into the habit of posting consistently on this blog, and taking the time to write more content within my posts. Up until now, my posts have always been all about the recipe, with limited additional content. So now one goal is to start sharing more and add a little more depth to this blog.
I started blogging the summer before I moved out East to attend grad school in 2012, continued blogging all through grad school, and throughout my move back to the Midwest and beginning a full time job after graduation. I’ve realized lately how much I’ve missed cooking and truly experimenting with food and new recipes like I did while I was in school. Cooking and baking was a saving grace for me in grad school, it was something I always turned to when I needed a break or to relieve some stress. Or just to have fun!
This was a Roasted Butternut Squash and Kale Pizza with a Red Thai Curry Sauce that I made towards the end of my first semester of grad school. I ate a lot of pizza out East. It was awesome.
And this was one of my favorite desserts I made out there, Dark Chocolate Peanut Butter Pretzel Cups!
I truly enjoyed cooking for myself, my roommates, and my friends throughout grad school. Lately, however, I feel like I’ve lacked that passion for being in the kitchen, and I want to find that again in 2015. So, without further ado, I’d like to share a delicious recipe for you to try: Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam!
This recipe is simple to make, bursting with flavor, and a healthy vegetarian dish. The sweetness of the butternut squash pairs wonderfully with the bitter arugula, smoked cheddar, and creamy avocado. I ate this almost every night for a week and it never got old!
Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam
Serves 5
1 medium sized butternut squash
1 can of black beans, rinsed and drained
3/4 cup of brown rice (measured dry)
1/2 tbsp spice blend of choice
Arugula
Avocado
Strawberry jam
Smoked Wisconsin cheddar
Tortillas
Note: Make the burritos without the cheese for a vegan version!
To make these burritos, start by roasting the squash. I washed and cut my butternut squash into quarters, and roasted it in the oven at 400 degrees for about 40 minutes.
While the squash was roasting, I was cooking the brown rice. Which I brought to a boil, reduced the heat, and then simmered for about 40 minutes. Once the rice was done, I stirred in about 1/2 tbsp of a savory spice blend for added flavor.
The squash and rice will be done about the same time, and while the squash cools a bit you can wash and rinse the beans and prep the toppings.
Once the toppings are prepped plate and serve! I used avocado, strawberry jam and smoked cheddar one night, and tahini and cranberry raspberry jam for toppings another night. Feel free to add whatever toppings you please. Enjoy!
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