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

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Buckwheat Brownies

Buckwheat brownies

This is maybe hard to admit…whatever the right words are…but these brownies are better than my “brownies from childhood”! I think it’s the buckwheat!

Words cannot describe the fudgey, rich chocolate-y, chewy goodness of these brownies! The buckwheat flour adds to the chewy factor. It makes me wonder why all brownies aren’t made with buckwheat flour?

What is buckwheat? It’s not a grain like you would think. It’s a fruit seed in the rhubarb family. They are high in magnesium…which is good for you for many reasons…hey, I’m not a nutritionist but I’m trying to learn!

Here are the buckwheat brownies before they were baked. I didn’t have the walnuts that the recipe called for so I decided to use dots of the homemade chocolate hazelnut butter that I made.

Buckwheat brownies (before baking)

Buckwheat brownies

Buckwheat Brownies

  • 1 stick organic, unsalted butter
  • 1 cup organic raw cane sugar
  • 2 eggs
  • 1/2 teaspoon organic vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (heaping) buckwheat flour
  • 2/3 cup organic walnuts (or 1/4 cup chocolate hazelnut spread, divided)

Method

  • Preheat the oven to 325 degrees.
  • Prepare an 8×8 square baking dish by rubbing coconut oil around the bottom and sides.
  • In a small pot, melt the butter over low heat. Add the sugar and cocoa powder, stirring until combined. Pour into a medium bowl and allow to cool slightly.
  • Add vanilla and eggs and stir well to combine.
  • Add buckwheat flour, salt and baking powder and stir well for about 2 minutes, making sure to incorporate anything that may have stuck to the side of the bowl.
  • This is the point where you can fold in walnuts if using. I decided to use 9 dallops of my chocolate hazelnut spread.
  • Pour batter into the baking dish and spread evenly.  Bake for 28 minutes or until a knife comes out clean. When done, remove immediately from the baking dish and allow to cool completely before cutting/serving.

Recipe adapated from CA Organic Foodie

Mini Brownie Bites

Mini Brownie Bites

For the record I am not making these for the Superbowl but I did use the Superbowl as an excuse to bake!

Mini Brownie Bites

Intensely good and perfect for a party…but we aren’t going to one…we’re staying home!

Mini Brownie Bites

  • Basic recipe for Brownies From Childhood, then also add:
  • 1 heaping tablespoon instant coffee
  • 1/2 cup chopped walnuts

Satiny Chocolate Glaze

  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon corn syrup
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon vanilla

Method

  • Cook brownies in a mini muffin pan lined with baking liners. Bake at 350 degrees for 15 minutes (you might want to check after 12 minutes).
  • To prepare glaze: Add all ingredients to a double broiler and stir until just melted and turn the burner off. Once brownies are cooled use the back of the spoon to glaze the tops. I used a 1/4 cup chopped walnuts and various sprinkles to decorate. I got the recipe for the glaze here.
  • Makes 60 mini brownies.

Brownies from Childhood

These are the brownies that my sisters and I made when we were growing up. I’m not sure why but for years when I made brownies for a work potluck or to take to Devin’s school or just to gobble up at home I bought a prepared mix. It has taken me making this recipe twice in the last month to turn me around…they are easy to make, I know what’s in them versus a boxed mix and they are less expensive (especially when you look at prices for organic mixes).

These brownies have a great thin, slightly crunchy layer on top and a chewy, fudgy inside:

Homemade Brownies

  • 1 1/3 cups organic all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 2 cups organic cane sugar
  • 2/3 cup melted butter
  • 3 eggs
  • 1 teaspoon vanilla extract

Method

  • Preheat oven to 350 degrees. Spray a 13×9 pan with non-stick baking spray. In a medium bowl stir together sugar and melted butter. Add eggs and vanilla and stir to combine.
  • In a 2 cup glass measuring cup measure flour then add baking powder, salt and cocoa powder and use a fork to gentle combine. Add flour mixture to wet ingredients and stir to combine well. At this point you can add 1/2 cup walnuts or pecans or chocolate chips. We had some leftover mini Reese cups that we added in this time 🙂
  • Bake for 20-25 minutes.