A quick reminder that I’ll be announcing the winners of my Cookbook giveaway later – the stakes have been raised; a friend of mine is sending me her copies as well, so each winner (out of the 4) will receive two different Cookbooks! Enter to win here; the results will be posted this afternoon!
Now, it’s time for some Friday Food talk.
Since the DOTR menu has been missing this week, I have five delicious photos and recipes waiting for you – all in one post! I tend to grocery shop on Saturday or Sunday; if you do the same, here are a few ideas that might just make it onto your list…
Tempeh & Mexican Sweet Potato Fries
Steamed asparagus, with Tempeh sauteed in Olive Oil (plus squirts of Balsamic Vinegar, and seasoned with Garlic Powder, and Ground Roasted Red Pepper) and baked Mexican Sweet Potato Fries (a la Anne!).
For the MSP-Fries, I sprayed the SP wedges with Canola Oil, and then added the seasonings. Bake at 375* for ~20 minutes, or until you can sense they’re nice ‘n crispy.
Protein: Tempeh, vegetables
Carbs: Sweet Potato Fries
Fat: Oil, Tempeh
1 whole wheat tortilla
1 slice Havarti Cheese (substitute: Mozzarella, Parmesan, etc)
Sliced red pepper
Sliced baby Mushrooms
1/4 c Marinara Sauce
Turn oven to Broil; heat until cheese is melted and the “crust” begins to brown.
This was SO simple and quick – we each topped our pizzas (the recipe above is for 1 serving) with the veggies we wanted and put them in the oven. In less than 5 minutes the cheese is melted and your pie is ready!
Protein: Cheese, veggies
Black Bean, Avocado & Roasted Red Pepper Burritos
In my opinion, a picture never does a good burrito justice. They just aren’t photogenic, but oh do they taste delicious.
This colorful concoction was inspired by the yet-to-be-used Avocado sitting in the fridge; I love the bright green color of this newly cut vegetable.
2 svgs Black beans (from can, rinsed)
1/2 Avocado, cut into chunks
1 Roasted red pepper (from jar, soaked in water) cut into slices
2 whole-wheat tortillas
Seasonings: ground red pepper, cumin, garlic powder
In a small pot, over medium heat, combine first three ingredients and your seasonings of choice. Stir frequently, for 4-5 minutes (until heated). Place on your tortilla, and wrap it up! If you can take a more appetizing picture, please share it – I have yet to photo-conquer this food.
Berry Mix Smoothie-Cereal
Yesterday, we ran out of oatmeal. I honestly can’t remember the last time this happened; yes, ocassionally I will skip the oats for breakfast. But they are always there. Ah!
What does a no-oats-Heather choose instead? Smoothie Cereal!
This is a first, for me.
1 cup frozen Berry Mix ( blueberries, blackberries, raspberries & strawberries)
1 cup Soy Milk
1 cup Kashi Cereal (type? Not sure. This is D’s domain, I just used it)
In the blender went my berries and milk. Once they get all mixed together, I poured and topped with the cereal.
Verdict? I will be stepping away from my oats-norm much more often. I deem this the perfect, refreshing, cool summer breakfast!
Tomato, Pepper, Avocado & Black Bean Salad
For lunch today, I’ll use some of last night’s burrito left-overs. It’s only 9 a.m., and I’m already excited to eat this “salad”!
1 svg Black beans
1/4 fresh tomato, cut into small cubes
1/4 orange pepper, sliced
1/4 Avocado, cubed
~1/2 cup Raw spinach leaves (not pictured)
Tortilla Chips (not pictured)
Chop ’em up, add it all together (except the chips, those are for side-dipping and crunching!), and refridgerate.
Protein: Beans, vegetables
Carbs: Chips, beans
As usual, my Southwestern roots shine through with most of these recipes. Luckily D has few preferences, and is always up for what my creative-kitchen-tendencies come up with! Hopefully you don’t mind those tendencies either 😉