Weekly Eats

The latest installment of my week in food. We’re still in sunny, perfect Key West!

Sunday

Breakfast: smoothie with almond milk, blueberries, banana, protein powder and almond butter

Lunch: 6 Toed Cat – a “hogfish” benedict with tons of avocado and tomato and perfectly runny eggs.

Dinner: Half Shell Raw Bar Рwe had to do the cheap happy hour seafood again! Oysters, clams, shrimp and tuna!

Monday

Lunch: Went by¬†Cuban Coffee Queen¬†about 9:30am because it’s right by Conch Harbor Marina where our friends and their boats are. We had a day of deep sea fishing planned and this is where I made a pit stop for 2 cuban sandwiches for lunch on the boat. I also got us both an iced coffee and a smoothie. Amazingly delicious!

Here are some of the fish we caught:

Key west fish

Dinner: Freshly caught fish, steamed broccoli and an iceberg lettuce-cucumber-tomato-onion salad!

Tuesday

Breakfast: smoothie with almond milk, blueberries, banana, peaches and PB2.

Lunch: I went to Big Pine Key with my friend Emily for the day. We left my house before I had a chance to eat so my lunch was a Cliff bar and a banana. I also ate some smarties by the pool!

We took a 2 mile walk on a trail that her grandfather made. How awesome-sweet is that? He has been spending the winter in the same campground for 38 years. The rest of the time he lives in Iowa. These are some Gumbo Limbo trees near the end of the trail.

Gumbo Limbo trees in Big Pine Key

I also got to feed and pet a Key Deer (no pics!) and we went to a small state park where 2 alligators live but they didn’t surface for us to see them. We saw turtle though!

turtle

Before we headed back to Key West we stopped in No Name Key at the No Name Pub for a drink. Sangria!!

sangria from No Name pub

Dinner: More of the freshly caught fish, steamed spinach and more of that ravioli with sweet potato and kale (like I had last week). We also had a sourdough bread roll.

Wednesday

Breakfast: smoothie with almond milk, blueberries, banana, peaches and almond butter

Lunch: We headed over to Simonton St. beach for about 4 hours on Wednesday. We rented a couple of beach loungers and played with our dogs, got in the water and soaked up the sun. There is a little cafe there called Lagerheads Beach Bar¬†and everyone was raving about their fish tacos so that’s what I had to try. Tons of fresh tuna topped with cabbage, finely diced mango and tomatoes and drizzled with some yummy special sauce. On the side was a slice of cantaloupe and a chocolate chip cookie. YUM-ME!

Simonton St Beach, Key West

Dinner: Old Town Mexican Cafe – veggie tostada with corn tortillas, squash, onions, greens, beans, olives, tomato, guacamole, cheese and sour cream.

Veggie tostada

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, peaches and protein powder

Lunch: 6 Toed Cat¬†– AGAIN! This time a crabcake benedict with tons of avocado and spinach and gooey-ooey runny eggs (I didn’t eat the hashbrowns). I also shared some granola, fruit and yogurt with Travis.

crabcake benedict

granola, fruit and yogurt

Dinner: We ate dinner in 2 parts. Dinner #1 was for happy hour appetizers at Half Shell Raw Bar. We had raw oysters and clams and a drink. Then, since it was our first rainy night during our trip, we went home and ordered delivery from The Cafe. We both had the lasagna special: mushroom, eggplant and a cilantro ricotta. That came with a side salad with carrots, cabbage, tomato and sprouts all topped off with a balsamic vinaigrette!

veggie lasagna and salad

Friday

Breakfast: A carrot cake Cliff bar

Lunch: A spinach salad with strawberries, walnuts, blue cheese, onion, shrimp and raspberry vinaigrette.

Spinach salad

Dinner: Blue Heaven – seared scallops, wild rice, corn salsa, green beans and cornbread. This place usually has a long wait but we went in on a whim and not only were seated right away but got a table right next to the live music. I hugged the hostess!

Saturday

Breakfast: a Mango smootie and iced coffee from Cuban Coffee Queen

Lunch: Half of a cuban sandwich from Cuban Coffee Queen (extra pickles!) and a half of a granola bar.

Dinner: More of our freshly caught fish. I baked it with salt, pepper and taco seasoning. Then we created fish tacos with lettuce, sour cream, jalenpenos, salsa, avocado and cheese. We also ate a mix of corn and lima beans on the side.

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Weekly Eats

We have been in Key West Florida for the past week! Sunny days. 80 degrees. Palm trees. Beaches and pools. Fishing and friends. Here’s what I ate…

Look at all those doggy paw prints in the sand:

Simonton st beach

Sunday

Lunch: Subway – 6 inch turkey on wheat with fixin’s

Dinner: The Cafe – stir fry bowl with soba noodles, squash, red & green cabbage, celery, broccoli, edamame and shrimp

Monday

Lunch: Bad Boy Burrito – burrito with chicken, queso fresco, cabbage, red onion escabeche, avocado and mango habenero salsa. We also shared a green smoothie with kale, spinach, banana and pineapple.

Dinner: Abbodanza Рpenne primavera with broccoli, cauliflower, peas, spinach, zucchini, squash and mushrooms!

Randolph, Walter and Lola

Tuesday

Lunch: Fishing trip day! I thought we would only be gone for 3 hours but that turned into 6 hours so this is all I had until dinner: 1 cup of coffee, a half of a Kind bar (the other half went through the holes in the basket of my bike!) and a pack of peanut butter crackers.

Dinner: Old Town Mexican cafe – Snapper served with sauteed spinach, rice and black beans. I also had a side of guacamole with my chips and salsa.

Wednesday

Lunch: Lobo’s – I got the “#1″…a veggie wrap with spinach, romaine, sprouts, mushrooms, avocado, green peppers, tomato and a dill sauce.

Dinner: Fresh caught black-belly-rose-fish (from Tuesday’s trip) served with sauteed spinach and some ravioli with sweet potato and kale that I bought at the store.

black belly rose fish

Thursday

Lunch: La Creperie –¬†La Veggie with spinach, mushrooms, chives, tomatoes and goat cheese. I added avocado.

Dinner: Half Shell Raw Bar – raw clams, oysters and peel-n-eat shrimp. The best happy hour prices ever! You can pig out on fresh seafood and have to try hard to spend $50!

classic Key West rooster

Friday

Lunch: Banana Cafe Рtuna nicoise salad. Can you say key lime vinaigrette? Tangy awesome-ness!

Dinner:¬†Lobo’s¬†– a quesadilla packed with veggies like spinach, onion, mushrooms and avocado.

Key West sunset

Saturday

Lunch: an authentic cuban sandwich with extra pickles from Ana’s Cuban Grocery. I think this had the most meat that I ate all week!

Dinner: sushi, edamame and miso soup from Origami before going on a late night fishing trip!

Weekly Eats

What I did and what I ate:

Sunday

Lunch: Salmon cakes and fried eggs

Dinner: Roasted chicken served with lima beans and corn.

Monday

Lunch: Guacamole with tortilla chips. Leftover lima beans and corn.

Dinner: Yesterday was my youngest brother, Isaac’s, 21st birthday and he came over for dinner along with my Mom and my other brother Ben. (I missed my 2 sisters!!! **insert scream here**) We made¬†¬†Homemade pizza. One vegetarian version with spinach, sliced asparagus, sliced shallots and mozz cheese. One with spinach, crumbled italian sausage, sliced shallots and mozz cheese. For dessert: buckwheat brownies with walnuts and semi-sweet chocolate chips.

Tuesday

Lunch: Quinoa salad with pinto beans, 1 zucchini diced and lightly sauteed, 1 teaspoon cumin and 1 teaspoon chili powder . Served with a dallop of leftover guacamole and a few sprinkles of cheese.

Quinoa salad with guacamole

Dinner: Spaghetti with turkey meatballs and a homemade tomato sauce: diced tomatoes, tons of garlic, shallots. Broccoli on the side.

Wednesday

Lunch: Out to eat

Dinner: Out to eat (again!) at Haiku.

Thursday

Lunch: Leftover quinoa from Tuesday.

Went to visit my friend Dana and her adorable twins Sarah and Leah!

Me and the Holt girls

Dinner: Collard greens and roasted shrimp with grits!

collards, grits and shrimp

Friday

Lunch: Went grocery shopping at Whole Foods and got the salad bar for lunch.

Dinner: Whole roasted red snapper (I did the Asian version)! Steamed broccoli and cauliflower sprinkled with nutritional yeast. Leftover grits.

Saturday

Lunch: We decided to take off to Virginia Beach for a night trip. It’s only about an hour and a half drive from where we live! Stopped at Doc Taylor’s¬†as soon as we got into town and I had a $2 bloody mary and a grilled veggie wrap! Well ok…2 – $2 bloody marys! A great little spot!

Dinner: Enjoyed a big bowl of shrimp pho and some raw oysters at Tautog’s. Then we went by our friends house and around 10pm went out to Abbey Road for some music.

me in va beach

Weekly Eats

This might become a regular thing I do. I cook a lot but don’t always have a new recipe to share. Also sometimes I forget to take pictures but I still like to talk about what I eat. Next week I may also include the smoothies I eat for breakfast. Depends on if I feel like it!!

Sunday

Dinner: Grilled bone-in pork chops seasoned with salt and pepper. Served with roasted brussel sprouts and pine nut couscous.

Monday

cheesy tortilla and guac

Lunch: cheesy corn tortilla topped with guacamole and a few sliced black olives on the side

Dinner: Spinach Stuffed Shells…similar to my Manicotti recipe but with extra garlic instead of mushrooms and large shells instead manicotti…duh!

Tuesday

Lunch: Out at Kenji (sushi and miso soup)

Dinner: Secret Sauce Chili (with ground beef instead of turkey this time)

Wednesday

Lunch: leftovers

Dinner: Seared salmon, sauteed beet greens and quinoa (cooked with chicken stock – after cooking I tossed in some chopped walnuts and parm cheese, then drizzled with EVOO and a splash of red wine vinegar)

Thursday

banana cake

Lunch: smashed avocado on toast, cantaloupe, a few tortilla chips and a slice of banana cake! Travis’ grandfather turned 96 and I made the cake for him. Yes 96!!

veal

Dinner: veal picatta, roasted brussel sprouts (twice in one week because they’re in season and SO good!) and leftover quinoa

Friday

Lunch: Leftovers

Dinner: beet salad (arugula, goat cheese, walnuts, cucumber) and cornish game hen with whiskey, apricot and citrus glaze on top of grits. I modified this recipe to create an awesome masterpiece that I promise to post about soon.

Saturday

Collards and fried eggs

Lunch: Collard greens with runny fried eggs. Um um um ummm!!

Dinner: We have plans to go to out to Heritage with friends later.

Smashed Avocado and Shrimp Salad Sandwich

easy shrimp salad

A lot of people talk about how they make breakfast/brunch or special dinners on the weekends but I don’t really see LUNCH getting any attention.

I usually always have a smoothie for breakfast…and in the past couple of weeks sometimes overnight oats…and especially on Saturday mornings after working out and showering I want a really good lunch. Something fresh, no re-heated leftovers.

I’ve been making this shrimp salad for a few years now. I got the recipe from a friend and she prepared it as a topping on a toasted english muffin, then she would top that with some sliced havarti cheese then place it under the broiler for a minute or 2 to get it all melt-y. YUM! I had a large ripe avocado that needed to be eaten so I decided to substitute that for the cheese…glad I did!

Smashed avocado and shrimp salad sandwich

With creamy avocado, plump shrimp bites and crunchy-fresh celery it’s a very satisfying and flavorful lunch. I had my previously mentioned favorite summer fruit — a nectarine — on the side.

Smashed avocado and shrimp salad sandwich

Perfect thing to eat before heading to the pool. Only a few pool days left before it closes after all…

at the pool

Smashed Avocado and Shrimp Salad Sandwiches

  • 1 pound cleaned and deveined shrimp (fresh from deli if possible, or frozen/thawed)
  • 2 tablespoons Vegenaise (or your fav mayo – I prefer the taste of Vegenaise)
  • 1 teaspoon dried dill weed
  • 1 teaspoon country style mustard (or dijon)
  • 1 small shallot, minced
  • 1 stalk celery, minced
  • 2 teaspoons white wine (I used¬†sauvignon blanc)
  • kosher salt and freshly ground pepper to taste
  • 1 avocado
  • juice of 1/2 lime
  • wheat bread or 12 grain bread

Method

  • In a large non-stick skillet add a small drizzle of EVOO and cook shrimp with a little salt and pepper for no more than 5 minutes for large shrimp. Let cool.
  • In the meantime in a bowl stir together Veganaise, dill, mustard, shallot, celery, wine and S&P. Dice each piece of shrimp into 4-5 pieces and add to bowl.
  • In a separate small bowl smash the avocado with the lime juice.
  • To prepare sandwich smear avocado on toasted bread and top with about 1/4 of the shrimp salad. Serves about 4.

Cold Soba Noodle Salad with Cucumbers and Avocado

Cold Soba Noodle Salad with cucumbers and avocado

“It is more fun to talk with someone who doesn’t use long difficult words but rather short, easy words like “What about lunch?” ¬†— A.A. Milne, Winnie-the-Pooh

Today is all rainy (again!!) and in the low 70’s (again!!) so in order to pretend like it’s still August and summertime I made a light and cold salad for lunch today.

Super yummy! Crunchy and fresh from the cucumbers. The buttery smooth avocado. I love the flavor of the sesame oil with the buckwheat noodles! Oh…and don’t be impatient…wait for the noodles to get cold in the fridge…it’s worth it! ūüôā

Cold Soba Noodle Salad with Cucumbers and Avocado

  • 6 ounces buckwheat soba noodles
  • 2 tablespoons toasted sesame oil
  • 1 large seedless cucumber
  • 1/4 cup chopped scallions (or chives), chopped
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1 avocado,¬†diced
  • juice of 1/2 to 1 whole lime
  • sesame seeds

Method

  1. Boil the soba noodles in salty water until al dente (about 4 minutes). Drain and rinse them under cold water for a minute or two. Place noodles in a medium to large bowl. Drizzle with the sesame oil.
  2. In a small dish combine the soy sauce and rice vinegar, set aside. Slice the cucumbers in half first and then slice into half moon shapes. Add to the bowl with the soba noodles. Add chives and the soy sauce mixture to the noodles and toss everything together. Refrigerate for 30 minutes.
  3. When ready to serve, dice the avocado. Generously squeeze fresh lime juice over the avocado, then toss into the salad. Top with sesame seeds.

Adapted From Love and Lemons

BluePrint Cleanse – Preparation Day 1

Day 1 is about over and so far I’m feeling great!

Here’s what I ate:

Breakfast

  • 1 baked sweet potato sprinkled with cinnamon
  • 2 large cups Lemon Zinger tea
  • room temp water

Exercise

  • walked 5 miles

Lunch

  • 1 serving quinoa (1/4 cup), cooked in water and 1 leek (cut in half, washed¬†thoroughly¬†and cut into thin half moon shapes)
  • 1 can Whole Foods skipjack¬†tuna packed in water. I planned to wait until dinner to have any fish but I was really hungry when I started cooking the quinoa (it takes about 15 minutes to cook).I had planned to do my shopping for the week at Whole Foods in the afternoon so the cupboards were bare.
  • 1 cup Lemon Zinger tea

Snack

  • My younger brother Isaac works at Whole Foods in Short Pump and I got to see him! Bonus!¬†I bought a container of pre-cut organic pineapple while I was shopping and ate it after unpacking the groceries.¬†

Ingredients for Fennel and Orange salad

Dinner

  • Baked Salmon with a little pepper and a couple of sprays of Bragg Liquid Aminos.
  • Butter lettuce salad with pomegranate arils, shaved fennel, avocado, shallots and orange with a citrus dressing (orange zest, juice, extra virgin olive oil and a little kosher salt and pepper).

Salmon on Fennel and Orange salad

Today was a lot of work in planning what I was going to eat over the next couple days and then shopping for everything. One thing I didn’t¬†realize¬†until after I made my blog post last night is that I have to do a three day “post cleanse” after my three days of juicing. The suggested menu is about the same as the three preparation days. That makes a total of nine days of needing to be very conscious about what I eat. Apparently it’s really important to slowly introduce food back to your system.

The brand of juice I decided to go with is the BluePrint cleanse. I ordered three days of their Foundation Cleanse. It’s organic, raw and¬†unpasteurized.¬†There are a couple of reasons I decided to buy the juice instead of making it myself:

  • Reason #1: I don’t own a juicer.¬†I have never juiced before and I don’t know how I will feel about it. I want to make sure that I like it. If this works out then I might do this every few months. In between it would be cool to make juices for breakfast or lunch.
  • Reason #2: It’s easier. My spring semester at school started last week and the BluePrint juices are bottled and numbered according to the order you need to drink them during the day. I can take them to class in a cooler bag if I need to…EASY!