Eating Lately

Lunches:

Salad! Leftover chicken sliced. Romaine. Cucumbers. Red onion. Herb goat cheese. Diced roma tomatoes from my garden.

salad

Soba noodles with shrimp, broccoli and edamame. I made this for my sister Angela and my nephews when I went to visit them for the day. The kids tore it up!

Canned albacore “salad” with celery, onion, relish, dijon and vegenaise. Served on toasted 9 grain bread. I also ate a few celery chunks and some leftover green peas.

Fried eggs. Rye toast. Banana and strawberry slices.

Huevos rancheros from Lunasea. YUM!

brunch

Dinners:

Navy beans cooked with a ham bone that I froze back in the spring. Also made a pumpkin chocolate chip bread and corn muffins while the beans were cooking.

corn muffins

Baked croaker and spot fish with lemon. Locally caught, because we caught the fish! Salad.

salad

Seared boneless, skinless chicken breast topped with sauteed mushrooms. Golden beets.

Grilled flat iron steak. Steamed broccoli sprinkled with nutritional yeast. Coleslaw.

 

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Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, blueberries, banana and organic peanut butter

Lunch: a chicken burrito (rice/black beans/salsa/cheese) with guacamole from Alamo

Dinner: We heated up the grill – charcoal style – and enjoyed a filet. Served with soba noodles tossed with sauteed zucchini, sliced green onions, rice wine vinegar, soy sauce, sesame oil and lime juice. Kimchi on the side!

Monday

Breakfast: granola bowls with vanilla agave yogurt, strawberries and blueberries

Lunch: Leftover soba noodles and a few slices of leftover steak

Dinner: Homemade pizza with broccoli, shallots and lots-O-mozz cheese

Tuesday

Breakfast: smoothie with almond milk, blueberries, strawberries, banana, chia seeds and organic sunflower seed butter

Lunch: I visited my sister Angela and my nephews for the day. We always have lunch together when I visit so I came prepared with some leftover pizza dough, an avocado, a lemon and some cheese. I had the idea to pre-bake the crust with a little olive oil, mash the avocado with some lemon juice, salt and pepper and then top it with a little cheese. My sister had a roma tomato so we decided to add that in. My nephews both LOVE tomatoes….errr “manos”….that’s their pronunciation!

Here’s the crust getting smeared with avocado…

pizza

…and with all the toppings. After this step we baked it for about 2 minutes to melt the cheese…and then there were no more pics because we devoured it!

pizza with avocado, tomato and cheese

Dinner: We were invited to our friends Ashley and Cade’s house for dinner. They started a fire in the fire pit and got their charcoal grill going. Soon they were cooking up salmon fillets and roasting romaine which had been drizzled with olive oil, salt and pepper. There was also some warm rosemary bread to go with it. It was too delicious and too much fun for a standard Tuesday night! I a-l-m-o-s-t felt guilty!

Wednesday

Breakfast: smoothie with almond milk, banana, cinnamon and organic sunflower seed butter

Lunch: Leftover cold soba noodles, steamed broccoli and a fried egg

cold soba noodles, broccoli and fried egg

Dinner: Maple Dijon Chicken and spinach & mixed greens salad with diced tomatoes, diced cucumbers, walnuts, chunks of brie and lemon vinaigrette

salad

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, cinnamon, ginger, flax seeds and sliced almonds

Lunch: a vegetarian burrito bowl with guacamole from Chipotle (it’s been forever since I had one of those!)

Dinner: grilled skirt steak, smashed potatoes and the same type of salad we had yesterday (minus the walnuts because I didn’t have any more)

Friday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, pineapple…and GRANOLA hello!

Lunch: My fiance’s grandfather passed away this week. At 96 his funeral today was a celebration of his life. I will miss his wit and charm. He couldn’t hear yet refused to wear a hearing aid and this caused endless laughs with his misunderstandings what he thought he heard. Though I believe sometimes he was just playing. For a long time he has called me his daughter-in-law even though I’m engaged to his grandson (doesn’t that make me his grandaughter-in law?). Every time we visited he asked Travis, “when are you going to marry that girl? If I was 50 years younger I’d do it for you.” You couldn’t visit Walter Haney Carper without leaving with a smile on your face! Today I snacked for lunch: ham, a deviled egg, a little pasta salad, fruit and 2 small cookies

Dinner: Back over to Ashley and Cade’s house. She made these incredible bowls with slices of pork loin, broth, sliced cabbage, carrots, avocado and cilantro. It was a little like pho without the noodles.

Saturday

Breakfast: granola bowls with vanilla greek yogurt, strawberries, raspberries, blueberries, banana…

granola bowl

Lunch: black beans, avocado, cheese and Mother in Law’s kimchi

Lunch: black beans, avocado, cheese and kimchi

Dinner: Mom’s Siam for some thai food on the patio. I had a dish with watercress, ginger, broccoli, green beans and shrimp. Super yum!

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 – penne 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 – tuna 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

Prior to the menu I posted last week we had been on vacation in Key West, Florida for 2 weeks so I was going out for almost every meal. We stayed in a house with a full fridge and grill but… it WAS vaca after all!

My Vitamix went on vacation with us and I made smoothies every morning. I used a ton of different fruits: blueberries, cherries, strawberries, bananas and oranges. Then I add my standard unsweetened almond milk/ vanilla protein powder/ some-sort-of-nut-butter that makes the best breakfast smoothie ever. A few times I made brunch or lunch at home by combining leftovers from restaurants the night before with a fried egg and some sauteed spinach. I think we made dinner a total of 3 nights: hamburgers one night, fresh snapper and asparagus on the grill another night and finally grilled key west pink shrimp with a veg.

Now I’m back home and it’s winter…I’ll get over it when spring gets here…

Sunday

Lunch: Salad bar at Whole Foods. That curry cauliflower with peas is amazing and you must try it!

Dinner: Wasabi Shrimp and a soba noodle stir fry with cauliflower, snap peas, green onions, cilantro and tossed with an Asian vinaigrette. I ate cauliflower twice today!

shrimp and soba noodles

Monday

Lunch: Leftover soba noodles and shrimp from Sunday night

Dinner: Beet salad  with arugula, cucumber, goat cheese, carrots (the beets were leftover from the batch I cooked last Friday for dinner) and seared yellow-fin tuna steaks marinated in a little soy sauce and ginger. Rare to medium-rare is best. Don’t overcook! Also, if you like to spice things up, make a little dry wasabi powder (you can buy it on the Thai/Asian ingredient isle of the grocery store) into a paste with water or sour cream and dip some of your bites of tuna in it!

Tuesday

Lunch: The last of the soba noodles with a fried egg on top!

Dinner: Caramelized chicken with lemons and olives and cheesy cauliflower soup.  I had a very large head of cauliflower that I used on Sunday for the soba noodles and I used less than half of it for that. I chopped it up in advance and saved the rest to make this soup.

2014-01-14 18.31.48

Wednesday

Lunch: Leftovers

Dinner: Slow Cooker Coconut Curry Beef…as suggested in the recipe I used coconut oil to sear the meat. I used my Dutch oven to sear and cook the meat until it was tender and falling apart (which took about 3 hours). I made cilantro lime quinoa to go with the beef and also made some iceberg lettuce “cups” to eat some of the meat with.

Thursday

Lunch: Salad bar at Whole Foods

Dinner: Out to eat at Selba for dinner and jazz with friends!

Friday

Lunch: Arugula topped with leftover quinoa and grouper from my dinner the night before and a dallop of avocado mashed with lemon juice on the side. No pic because I was on hold with Anthem at the time…for well over an hour!!

Dinner: Filets on the grill. Served with sauteed patty-pan squash with onions and steamed spinach.

Saturday

Lunch: Baked sweet potato fries and a half ham sandwich

Dinner: Going out to dinner at Julep’s for our friends birthday!

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! 🙂

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