Catching Up On Eats

If I had to describe how I’ve eaten and/or felt about food for the past month, some words that come to mind include:

  • Bottomless pit
  • Nom, nom, nom
  • Ravenous
  • Can’t stop, won’t stop

Ever since I went to Chicago in April, I just cannot stop eating ALL THE FOOD. Maybe that bike tour expanded my stomach? With so much going out to eat and social events lately, it’s just been really hard to “be good.” I am still food prepping and eating healthy during the work day, but my snacking at night and splurging on the weekends has gotten a little out of control lately. I’m trying really hard to reign it back in, but it’s been tough!

That said, the food picture roundup below doesn’t really include all my bottomless pit type noshing. Who would really want to see pictures of random slices of cheese, crackers, chocolate chips, and spoonfuls of peanut butter? Instead, here’s a recap of some of the meals I’ve had over the past couple of months. Enjoy!

Breakfasts and Baked Goods

Blueberry pancakes… perfect for a Sunday morning

Blueberry Pancakes

Strawberry ones too

Strawberry Pancakes

Blueberry pumpkin muffin bars, recipe via PaleOMG

Blueberry Pumpkin Muffin Bars

Energy balls

Sarah Fit Get Skinny Again Energy Bites

 

Lunch and Dinners

Lemon quinoa with chicken and artichokes

Lemon Chicken Quinoa with Artichokes

Apple and almond quinoa

Apple and Almond Quinoa

Bulgur salad with edamame and carrots

Bulgur Salad with Edamame and Carrots

Caprese chicken  with garlic spinach

Caprese Chicken

Goat cheese gnocchi

Goat cheese gnocchi

Chicken and black bean casserole, recipe via Six Sisters’ Stuff <—this one has been on repeat in our weekly rotations!

Chicken and black bean casserole

Spaghetti squash and turkey meatballs

Spaghetti squash and turkey meatballs

Slow cooker chicken, turnip, and squash over barley

Slow Cooker Moroccan Chicken

Sweet potato, farro, and veggie casserole

Sweet Potato, Farro, and Veggie Casserole

Hummus crusted chicken with Brussels Sprouts

Hummus Crusted Chicken

Homemade chickpea crust pizza

Chickpea Crust Pizza

Snacks

Kiwi berries – so weird!

Kiwiberry

Homemade pretzels with honey mustard <—thanks, boyfriend!

Homemade pretzels with honey mustard

Restaurants

A little impromptu breakfast date at Cafenation with Miss Ashley

Cafenation

A cup of chili and a salad with shrimp for Papou’s birthday at The Airport Grille

Soup and salad

Another chili and salad meal, this time from The Local in Newton

Chili and Salad The Local

A salad and fish tacos at the Boathouse in Harvard Square

Boathouse Harvard Square

A giant burrito bowl from Chipotle <— this sucker lasted two meals

Chipotle burrito bowl

A little Caprese salad and pizza action at Charcoal Guido’s in Waltham

Charcoal Guidos

And to finish, Tim’s birthday dinner of Asian style small plates at The Blue Dragon. Highly recommend for the food, cocktails, service, and vibe! Great night all around.

Tim's Birthday at Blue Dragon

–Let’s chat–
Do you go through
phases where you just can’t stop snacking? How do you overcome it to get back on track? What’s a delicious meal you’ve eaten lately? Any fun recipes to share? Any recipe post requests?

Weekly Eats

Hey, hey, hey.  My father shared a fun factoid (obviously) with me this morning as we were discussing my upcoming trip to Portland, Maine this week.  Apparently Portland has the most restaurants per square mile over any other city in the United States.  For a foodie, this is perfect.  Tim and I have already gotten so many restaurant recommendations on where to eat that we don’t have enough days to try them all!  The next Weekly Eats post will be a good one, I promise you that.

Anyways, I wanted to share this week’s eats with you guys before I leave you!

Breakfast

Our best breakfast last week was hands down the blueberry and strawberry pancakes we made last weekend.  Sundays are just the best pancake day, aren’t they?  For these pancakes we used some Bob’s Red Mill mix that I won in a blog giveaway a while ago.  If you have some of this at home, I just blended 2 cups of the mix with 2 eggs, 2 tbsp of coconut oil, 1.5 cups of coconut milk, and 2 tsp of chia seeds before mixing in the blueberries and strawberries.  This recipe makes about 6 pancakes.

Blueberry and Strawberry Pancakes

Lunches

At the beginning of the week, we used up some of our fruit and greens and ate fruit and barley salads.  The greens were a combination of baby spinach, kale, and arugula.

Barley fruit salad

Toward the end of the week, I tried out a new spin on quinoa.  Quinoa tabbouleh!  This was so incredibly simple to make – just combine cooked white quinoa with some halved cherry or grape tomatoes and diced cucumber, then mix all together with some lemon juice, olive oil, parsley, salt, pepper, and a pinch of nutmeg.  My group at work is having another salad club lunch soon, and I am considering bringing this as my dish!  I thought the cucumber added a nice crunch to an otherwise “soft” kind of meal.

Quinoa Tabbouleh

Dinners

Sunday
Broccoli tacos.  Yes, I said broccoli tacos.  These may sound a little gross, but they were actually really good!  We have been closely following this season of The Next Food Network Star, and I am rooting for Nikki Dinki because I really like her viewpoint of “meat on the side.”  Also, she started out as a blogger, turned her blog into a cooking show on You Tube, and now could potentially be the next Food Network Star!  Anyways, these broccoli tacos are a recipe I found on her website and adapted for a different kind of Sunday night dinner.

Broccoli Tacos

Monday
It’s dinner like these that make me really appreciate my boyfriend that loves to cook!  Check out Tim’s citrus pesto swordfish.  The flakiness of the fish allowed for the pesto to really sink into every bite.  We enjoyed this seafood dinner with a side of the same summer squash and zucchini ribbon salad that I loved so much last week.

Citrus Pesto Swordfish

Tuesday
Burger night!  Double bean veggie burgers topped with avocado and sliced tomato, with leftover summer squash and zucchini salad on the side.

Double Bean Veggie Burgers

Wednesday
Tim stuck his hand into the chicken butt!  Ewwwww.  Having the beer helps to keep the chicken moist while cooking, but it still retains a crispy outside.  We paired this with a side of sweet potato and beet hash.  It was a pretty Thanksgiving-ish meal for July, but that’s okay.  All we were missing was the cranberry sauce!

Beet and Sweet Potato Hash

Thursday
On Thursday night, Slesh invited me over for a dinner date.  I was bummed that Bridget and Karla couldn’t make it, but Slesh and I had a good time catching up.  We ate marinated turkey tips with some quinoa and a salad topped with some of my farm share goodies.

Turkey Tips

The rest of the night was spent snacking and drinking wine!  I just couldn’t resist picking up these Effie’s treats on the way over.

Effie's Homemade

Friday
Friday night was much needed girls night with Ashley and Monique after the very crappy day I had.  We met up at Russell House Tavern in Harvard Square.  I had been to Russell House before, but only for drinks.  Boy have I been missing out!  We started out with some cocktails at the bar while waiting for our table to be ready.  I went out on a limb and ordered the “So What,” which was a refreshing gin and cucumber and lime drink with soda water.

Cucumber and gin

After we were seated, we split a bottle of Sauvignon Blanc.  Also, Monique randomly knew the owner of the restaurant, so lucky for us we got three small plates on the house!

Small Plates Russell House

From left to right:
– The smoked pig’s tail pierogi with parsnip purée and an apple cider reduction
– The Fiore Di Nonno burrata, which included black garlic, heirloom tomatoes, cucumber, and thai and opal basil
– And a crispy soft poached farm egg which had pecorino aioli, toasted brioche, and pancetta

We decided we were having so much fun sampling all these cool small plates that we wanted to order a couple more:

Small Plates Russell House 2

-Crab cakes over a candy striped beet and apple salad and a sweet pickle tartar
-Braised beef tongue meatballs with roasted Tomato, taleggio, and crispy sage

Since we each only had a few bites of each small plate, we finished up the night with a pizza!

Sprout Pizza

Half was the sprout pizza and half was the smoked chicken.  Everything we ate was so delicious (the perfect foodie night), and I had so much fun with two of my favorite gym friends!

Me Monique and Ashley

Saturday
Saturday was a throw together dinner, as we had SO many farm share veggies we wanted to use up before vacation.  The solution?  A gigantic veggie stir-fry.  With a little teriyaki and served over couscous, it made for a good throw together dinner.

Veggie Stir Fry

Some other fun things worth mentioning…

Favorite treat…

Definitely the ice cream we got for National Ice Cream Day!

National Ice Cream Day

Chocolate chip and almond.  Yum!

Favorite beer…

The Cambridge Brewing Company’s summer hefeweizen.  Perfect.

CBC Summer Hefe-Weizen

And one last favorite…

The pineapple mango peach smoothie that I enjoyed this morning at Cafenation with Liz, Emily, and Theresa after Emily’s 20/20/20 class.  Hit the spot.

Pineapple Mango Peach Smoothies

Okay that’s it!  Make sure to check in this week for my guest bloggers’ appearances on F&F.  They have some good posts coming your way!

Humpity Hump Day

What’s shakin?

No, I’m not confused on what day it is.  Here’s a little wrap up of my Hump Day yesterday!

First of all, I worked from home.  I knew it would be a good day when I found out that both Triners and Slesh were both going to be telecommuting as well.

For breakfast, Trina & I made protein pancakes.  I whipped up a delish new banana recipe, inspired by Peanut Butter Fingers.

Banana Cinnamon Protein Pancakes

Serves 1

Ingredients

  • 1/2 cup old-fashioned oats
  • 1/2 a banana, mashed
  • 1/4 cup cottage cheese (you could also use yogurt if you’re the kind of person that gets grossed out by cottage cheese, even though I promise you can’t taste it!  Trina used Chobani apple cinnamon for her batch and said the apple flavor was so good).
  • 1 egg
  • 1/2 teaspoon cinnamon
  • Pumpkin pie spice

Directions

  1. Spray pan with cooking spray, heat to medium heat.
  2. Combine all ingredients in a small bowl, mix well.
  3. Pour batter onto the pan to form pancakes, allow to cook until pancakes turn golden brown, about three minutes.
  4. Flip pancakes and allow to cook until batter is no longer runny, about two more minutes.
  5. Top with your favorite toppings!

I topped with banana slices, pumpkin pie spice, and a dab of light syrup.

They tasted extra good with a medium iced hazelnut coffee with skim milk and one splenda from Dunks!

After a morning of work related things, my parents stopped by to say hello since they were in town for an appointment.  It was nice out so my mom and I walked to Brighton Center, and she treated me to a lunch at Cafenation.  My dad had to get back to work, so he couldn’t join us.

I ordered the Californian panini:

Turkey, brie cheese, alfalfa sprouts, tomatoes, and red onions with homemade avocado sauce — on multigrain, with a side of greens topped with homemade balsamic dressing.  Perfect lunch (I forgot how much I love brie!) and nice to catch up with Georgia.

<Insert more work related and around the apartment related things here>

For dinner (and lunch and probably dinner again today), I whipped up some of this:

A concoction of whole wheat elbows, butternut squash, spinach, raisins, and feta cheese.  I’ll probably post the recipe later today.

Finally, last night’s workout was a fun double sesh over at CBC!  Ashley and Liz both did a fantabulous job subbing for Erin and Andy.

Nice job, ladies!  I sweat so much that I didn’t even feel guilty munching on a couple of Stacy’s Garden Veggie Chips when I got home.

How was your Humpity Hump Day?  Anything fun happen?

Time to tackle today’s to do’s – there’s a lot of them!