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Hey guys! Hope you had a great weekend!
The weather was beautiful here so we spent a lot of time outside.
Friday I had my baby shower! The girls from work wanted to wait until Jett was born to throw me a party and it was so nice to see everyone! It was such a treat to interact with people that can actually talk back 😉
Jett and I got so many amazing thoughtful gifts ♥
[I wish they made that dress in my size!]
After everyone left I hung out with Jett while Andrew made supper.
Buddah burger with Vegenaise, mustard, pickles, tomato and lettuce, yam with salsa and feta and caesar salad with lots of avocado
Saturday morning we took Jett and Beasley for a nice long walk along the river.
As Jett is getting older she is getting so much more alert and doesn’t like to be strapped down in her stroller. The past three walks we have had to take her out and carry her. She just likes to look at everything!
We spent the day shopping yesterday [Andrew needed new clothes] and went and visited with his parents and nephew Jaxon. When we got home Andrew made the most delicious supper! Andrew usually makes supper because Jett usually wants to eat as soon as she smells food 😉
ezekiel wrap with tomato paste + spices, sautéed fennel and yellow peppers, crumbled Field Roast smoked apple sage veggie sausage and grated goat cheese and a salad with spring greens, roasted pecans, cranberries, avocado and fennel and peppers with balsamic dressing
I’ve been eating the same smoothie for breakfast all week. Today was no exception:
I found the recipe on The Green Lean Bean and added strawberries like Lauren did. I looove the coconut water and goji berries in this!
After breakfast we headed to our Bradley Method class reunion! There were 9 couples in our class and now that everyone has had their babies we decided to get together and have a potluck brunch and a play date 🙂
Prego before pic:
After baby pic:
There were five girls and four boys. Eight natural births and one c-section. Nine healthy, happy babies 🙂
[Jett’s skirt kept riding up so we just let her hang out in her diaper]
After the reunion we came home and Jett and I had a looong nap. Best.feeling.ever. I woke up feeling completely refreshed – naps don’t happen here very often – and HUNGRY! Thankfully we brought home leftovers from the potluck:
quinoa mac n’ cheese with red pepper and broccoli, mixed greens with avocado, feta and balsamic dressing
And a raw chocolate macaroon for dessert ♥
It is definitely time for bed! Night!
Something about your weekend! Did you do anything fun? Eat anything delicious?? Fill me in 🙂
Did you guys have a good weekend??
I’ve been loving reading all the recaps of the Foodbuzz festival!! I have definite shwag bag envy 😉
I had a nice little Sunday. The entire house is clean, all the laundry is done, the pups have been walked, I went for a 30 minute jog and now I get to “talk” to you guys! All I have left to do is meal plan and get some groceries tomorrow and I am completely caught up on my to-do list.
I was trying to post during my night shifts but for some reason my pictures got deleted! Lameballs.
I have pretty much been eating two things for the last 5 days. One of which is EPIC.
1 cup unsweetened chocolate almond milk
1 frozen banana
1/2 tbsp cocoa powder
1/2 tbsp raw maca powder
1 tsp flax oil
1/2 scoop vanilla protein powder
3 ice cubes (more if you’re not using a frozen banana)
Mix all ingredients in the Vitamix or blender and blend until smooth.
I have also been obsessed with caprese pita pizzas. I probably would of made another one tonight if I wasn’t out of basil.
1 whole grain pita
tomato paste, as much as you like
2 cloves roasted garlic
baby tomatoes, sliced
10 bocchini balls, sliced in quarters
Preheat oven to 400F. Spread tomato paste on pita and top with roasted garlic and italian spices. Place tomatoes, cheese and basil on as well and bake in preheated oven for 15 minutes or until cheese is browned.
I switched up my meals tonight but only to get rid of some leftovers in the fridge.
Because I slept in
until noon, I had a macatastic smoothie for breakfast while cleaning and skipped lunch. 😦 By supper time, I was sttaaaarving. This was full of carbs and veggies. The besssssssst.
I had a massaged kale salad with baby tomatoes
leftover mushroom and barley burger on 1/2 a sandwich thin with laughing cow and mustard
and ww spaghettini with butternut squash pasta sauce and vegan parm
Butternut Squash Pasta Sauce
serves 6-8 (maybe more maybe less)
1 tbsp extra virgin olive oil
2 cups butternut squash, steamed until soft
1 red onion, diced
3 medium carrots, thinly sliced
3 stalks of celery, chopped
1/2 red pepper, diced
1/2 zucchini, diced
1 bulb roasted garlic
1 5.5 oz can of herbs & spices tomato paste
1/2 cup water (or veggie stock)
salt and pepper
Heat oil in pan over medium heat. Add onion, celery, red pepper, and carrots. Stirfry until veggies are semi-soft. Add zucchini and cook for about 5 more minutes. Next add steamed squash, garlic, tomato paste, water, spices, salt and pepper. Simmer on medium heat until veggies are very soft. Place sauce in Vitamix, blender or food processor and until smooooooth. Pour back into pan, adjust seasonings, add more water if necessary to thin out and heat through. Serve on top of pasta or veggies. Pour extra into a jar and store in the refrigerator.
Leftovers are even better.
Do you think three recipes for one night is enough? 🙂 I doooooo!!
It’s time for Boardwalk Empire!!
Night night kittens!
Happy long weekend!!
Did you guys miss me??
I sure missed you 🙂
Three night shifts make it a little bit hard to blog though!
But it didn’t stop me from taking lots of pics!!
1 hemp plus waffle, 2 scrambled egg whites, maple syrup and organic ketchup. With 1/2 an orange on the side.
Salad with spinach, asparagus, potatoes, onions, feta, and hummus. Small bowl of butternut squash soup.
It rained almost all day on Thursday. And then it started to hail!
Those vehicles had to pull over because it was coming down so hard! Lol and some kid on a bike got pelted! I felt so bad for him!
Mixed organic greens and arugula, fishy sticks, avocado, goat chedda and red peppers.
The dressing was HEABs faaaaabulous hummy dressing with some relish mixed in. So gourmet 😉
We had two birthdays at work this week! So we celebrated on our first night shift!
We had rhubarb crisp, brownies and vanilla ice cream.
Scottish oats with almond cashew butter, strawberries, granola. YUUUUUM!!
Mountain wrap with amy’s veggie burger, spinach, cucumbers, pineapple and hummas. Snap peas and butternut squash soup, too.
Whole wheat bow ties, organic tomato and basil pasta sauce with broccoli, garlic, mushrooms and edamame beans.
Topped with nutritional yeast.
and for a snack I took 1/2 an orange, some strawberries and cherries.
I got called in for overtime on Saturday night and I didn’t have any time to eat breakfast. So I made a lunch/supper combo 😉
Spinach with leftover pasta, avocado, cucumbers, red peppers and mushrooms.
The hummy mustard dressing with relish.
Andrew’s cousin came over for supper and brought an awesome tofu dish and Andrew made a ginger stirfry.
This was sooooo goood!! Tofu and I aren’t always one, but this was frickn’ awwweseome.
I also made some more muffs for the work peeps!
The platoon I worked with last night is the best!! If I had get transferred to a different shift, I would definitely want to go there 😉
We had kind of lupper with my parents today who are in the city for my aunt and uncle’s anniversary. We went to Las Palapas again and it was really goood. I am just starting to get hungry now and it’s been about 4 1/2 hours and Andrew is making french onion soup 😉
There is a few things that I want to talk about tomorrow so PLEASE COME BACK!!
I am trying to channel SUMMER over here even though it has been raining for the past couple days!
I hope your weekend has been filled with sunshine!
See you tomorrow!
I sure am!! Most of you, probably not. I am on days off so Monday is the sweetest day this week 🙂 Sorry I haven’t been here for the last couple of days, I just feel like I have too much going on between night shifts. You understand. I have lots of pics of the last two days but I’ll just spotlight a few of the food ones so I’m not here ALL NIGHT LONG (all niiiight).
I don’t know which day I got these, but they were the highlight of my last couple days so they are going to go first.
Orchids are my faaavorite! Orchids and tulips. Andrew is a good boyfriend. Haha.
Some breakfasts included homemade hashbrowns, peppers, mushrooms and a poached egg
waffle sandwich with two egg whites, lc and jam. Topped with a tbsp of maple syrup and smushed.
spinach smoothie with 1 cup original unsweetened almond milk, 3/4 banana, a handful of blueberries, two big handfuls of spinach and 3 strawberries.
Lunches are sort of mixed with dinners because I just eat all night long on night shifts. Really. I should probably get help.
new wrap with mustard, hummus, spinach, peppers, veggie burger, and pickles with steamed edamame.
These wraps are the shiiiiit. Go get yourself some.
Wok Box Jungle Curry with all vegetables and an Awake tea latte from buckys.
whole wheat macaroni and broccoli with mushroom gravy and goat chedda.
There are many many many unpictured snacks and little bites here and there. There is one snack though that could not go unpictured. Ranch nuts and bolts. With fishies. From Julie. Oh jeez.
This is literally like crack to me. I am soo addicted. Love love love love ♥
Speaking of Julie, she wanted to do a little guest post. I shared my orange with her last night and she took a pic with her Blackberry and sent this quote with it:
Well colour me HAPPY!! Paije shared her o-r-a-n-g-e with me! Start a revolution “Up with Paije”
She is so cute. And totally my favorite.
I had a super shweet supper date with my dad and brother tonight. Fish taco. The first bite was kind of raunchy but it got better. Then I put too much habanero sauce on and burnt my mouth. FIRE MOUTH.
So now I’m hungry again. Hmmmm….I have a super craving for theeese pancakes that I saw yesterday, but I will wait for breakfast 🙂
And now, last but not least….MY PACKAGE FINALLY CAME!!! I have been wanting these for the longest time and my mom finally ordered them for me 3 weeks ago. I can’t tell you what they are just yet because that would be no fun, but trust me, it’s going to be awweeesosoososme!!
I am very sad that I didn’t get to participate in National Grilled Cheese Day 😦 but I’m going to try to make up for it tomorrow. Do-overs are allowed here right???
I’ll be back tomorrow with lots of eats and treats and shenanigans. Can’t wait!! Sleep tight monsters!
Ahh go and enter this giveaway by Janetha!! I’ve never had Kombucha before but I would looove to try it!!
Goooood evening peeps! Today = awesome!! SUPA happy for the unscheduled day off! Don’t have tons of time to post cuz I need to get some sleep but I got a few pics and a new recipe for you 🙂
Organic greens, dill, steamed veggies, veggie burger, mustard, hummus, pita. Beautifulness. Three pickles on the side.
After lunch I took Bizzle for a 30 minute walk and then came home and did a 35 minute interval run/walk on the treadmill. IT WAS SO GREAT. It feels so great to be running again. I used to go to this awesome 24-hour gym (which was so good because of my schedule) but it closed down. And I’ve gotten extremely lazy since. But I’M BAAAAACK. So happy 😉
I meal planned and made up a grocery list so Andrew and I could go get groceries. Meal planning works so well for us. It’s just so much easier! Soo our first planned dinner this week was spicy sesame noodle salad. I’m not usually a big fan of noodle salads like that because I find that lots of them are made with either peanut butter or tahini (both which I reaally dislike) but this was sooo good. Here ya go!
Spicy Sesame Noodle Salad
noodles (I had multi-grain spaghetti and Andrew had thin egg noodles)
2 tbsp fresh grated ginger
2 tbsp fresh lemon juice
2 tbsp Bragg’s Liquid Aminos (or regular soy sauce)
1 tsp + 1 1/2 tsp sesame oil
1 red bell pepper, sliced
1 hot pepper, seeds removed and sliced
bunch of snow peas, ends trimmed
mushrooms (any kind – I used white button) sliced
2 tbsp green onion, white and light green parts, sliced
1 tbsp sesame seeds
Prepare noodles according to package. Rinse under cold water and set aside. Mix grated ginger, lemon juice, Bragg’s, and sesame oil in a bowl. Stir until well combined. Heat 1 tsp of sesame oil in pan over medium heat. Add both peppers, peas, and mushrooms and heat until tender crisp. Toss vegetables with dressing over noodles. Sprinkle with green onions and sesame seeds.
*After cooking the vegetables, I realized that I definitely didn’t cook enough so I just tossed in some extra vegetables (baby corn, more peas, carrots and more peppers).
It might not look like much, but it is OUT OF THIS WORLD!! Trust me 🙂
Soo now it’s time to make my lunch for tomorrow, drink my smooooothie Andrew made, (the best part is eating the raspberries at the end) and hang out with my two faves.
Keep checking back for more recipes this week as we have a whole week planned! And wednesday is Raw Food Long Change and I MIGHT be making a raw spinach dip 🙂 Sweet dreams!!