Eating Lately

Lunches:

Quinoa tossed with leftover black bean salsa (no one was eating it WTH!) and topped with shredded cheddar. This was lunch for 2 days.

mex quinoa bake

 

Chipotle!! A burrito bowl with brown rice, black beans, sofritas and all the fixin’s. I was working in Richmond and my nephew had a dentist appointment around 1:30 near where I was so my sister Angela agreed to meet me here for lunch before his appointment. So fun!

Had a lunch meeting with another colleague and they brought in Olive Garden. I hadn’t eaten their salad and bread-sticks in forever!

Scrambled eggs, with tomato, onion and spinach and then topped with sliced avocado.

Dinners:

Stuffed red peppers: brown rice, cooked crumbled ground sirloin, spices, chopped almonds, jalapeno and cheese. I’m leaving something out but it’s ok. Maybe I’ll post the recipe soon. They got rave reviews from my guys.

Grilled flat iron steak and a salad with chopped romaine, cucumbers, onion, feta and Newman’s Own oil/vinegar dressing.

Shrimp and grits. Roasted brussel sprouts.

Ate out at Froggies Cantina during their open mic night. I had crab legs and a side of green beans. A few stolen bites of mac-n-cheese may have happened 🙂

Grilled fish (that we caught!). Orzo with sauteed mushrooms and a bit of melted brie. Sauteed zucchini and onions.

Pan seared chicken breast with a roll. Carrots and cucumbers.

Since I don’t have pics of the food I ate, I’ll share one of the fish we caught!

fishing

 

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Eating Lately

I didn’t mean for the whole summer to go by!

Just to break the ice after my long absence I thought I’d share what I’ve been eating lately.

Lunches:

Grilled cheese served with Roasted Tomato Basil soup.

Homemade Tarragon Chicken Salad (leftover chicken breast, celery, red onion, tarragon, Vegenaise, dijon) with a few rice crackers and diced, baked sweet potatoes.

Tarragon Chicken salad

Another day for lunch I had the same diced, baked sweet potatoes with about a 1/2 cup of black beans, a fried egg and some salsa on the side.

Hummus, tuna salad, sliced cucumber and rice crackers.

Dinners:

Shrimp, tarragon and arugula quinoa…based on this recipe. This time I didn’t chop the shrimp, added 4 cloves of garlic instead of 1 and I made extra quinoa for a quinoa pancakes recipe I want to try this weekend!

Shrimp tarragon quinoa mix

 

Grilled Sriracha Honey Mustard Beef Kebabs from this recipe. I made some beef and some chicken and also added mushrooms and peppers. I accidentally picked some fiery ones and my fiance and son (who normally put hot sauce on everything) said to never buy those again. Lots of water drinking happened!

Seared salmon and an iceberg salad with tomatoes, cucumber, green onion and feta.

Salsa Verde Sour Cream Enchiladas. I also made a batch of Southwestern Salsa with Corn and Black Beans. I ate scoop with the enchiladas but really it was a make ahead so I could have it with a fried egg for upcoming lunches.

One day after doing a weights workout in the morning and biking over 4 miles that afternoon we went out to eat for dinner at Dockside. I had a greek salad topped with grilled med-rare tuna.

After searching Craigslist and looking at new bikes in local shops, I bought a used Trek beach cruiser bike this past week. I had looked at it earlier that day and returned to the same store because it was my favorite of all the ones I’d looked at…one small detail…I didn’t know it was used. When I told the store employee I wanted it (a different guy than had helped me earlier) he said, “Did you know it was used, ma’am?”. I asked how much it was and immediately knew I’d made the right decision. Instead of the new price of over $450 I got it for $250! Of course then I had to go and buy a detachable basket!

Trek beach crusier

Trek cruiser on a trail

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 – we 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.

Spaghetti Squash Veggie Bake

I have been lovin’ Mondays this semester. I get up super early to take Devin to school, work out for an hour, eat breakfast, take a shower and then it’s still not even 9 o’lock yet! Travis goes to work and I have the house to myself until I leave for my 4 o’clock class. It’s usually a “write papers, make presentations and do home work kinda day”. In between studying, I cook.

Last week I roasted a spaghetti squash at 400 degrees for about an hour. Let it cool for a few minutes so you don’t burn yourself! Then use a fork to scoop it into a small baking dish (about a 8×8 size).

roasted spaghetti squash

I looked around in the fridge for some ideas for what to put on the squash. At first I was just going to dump some jarred sauce on it but then I decided to add some veggies to my veggies. I got out a half an onion, 1 zucchini and 2 cloves of garlic, then chopped, diced and sauteed them up in a skillet until almost tender. Then I added a 14 ounce can of organic diced tomatoes and a little oregano, salt and pepper and let it simmer for 10 minutes or so while I went back to my studying.

Then I dumped it over the squash and mixed it around…

spaghetti squash

Covered it with some freshly shredded parmigiano-reggiano…

cover it with cheese

and baked it at 350 for 15 minutes until the cheese melted into the veggie crevices!

Spaghetti Squash Veggie Bake

Lunch is served!