Five dinners to try this week

The kids are outside playing on their bikes (and still in their pjs!) and I just finished meal planning for the week. I founds some yummy things to try and although I didn't choose all of these things for this week I wanted to share them with you in case you wanted to try them.

1 || The Ultimate Veggie Burger from The Awesome Green
2 || Easy Tuscan Bean Soup from The Wanderlust Kitchen
3 || Roasted Beet, Baby Kale and Brie Quiche from Half Baked Harvest
4 || Chipotle Sweet Potato Breakfast Skillet from Bloom and Nourish
5 || Very Green Vegan Flatbread Pizza from The Awesome Green

Let me know if you try one of these out! I have the first three on my list this week!

Have a yummy day!

10 vegetarian dinners from Pinterest

I had someone ask me the other day if I had any vegetarian recipes I could share. My response was: "Are you on Pinterest? Because I have more than a thousand recipes on there if you care to look at them." 

Pinterest is my online cookbook. It's my first stop for when I'm meal planning for the week. I'm also constantly adding new recipes. 

Today I thought I would share 10 recipes from my Pinterest food page that I've tried and loved. All the links below link to Pinterest for easy pinning. Here we go!

1. Fusilli with Roasted Eggplant and Goat Cheese (I'm having this tonight!)

2. Julia Child's Eggplant Pizzas (I cut the skin off for the kids)

3. Lentil Walnut Tacos

4. Big green salad (Use up whatever you have in the fridge!) 

5. Spaghetti Squash w/ Chickpeas & Kale

6. Avocado & quinoa stuffed acorn squash

7. Ricotta Stuffed Eggplant Rolls

8. Chickpeas With Chard and Pan-Roasted Tomatoes

9. Harvest Wild Rice Skillet

10. Kamut Pasta with Roasted Veggies

Bonus: a healthy salad dressing

What's your favourite thing to eat?


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Dinner menu this week

A couple weeks ago I started meal planning dinners again and then last week I didn't get around to it. So I'm back at it this week. I'm going to try something different (for me) for the winter: I'm going to stop getting my veggie box for the most part and go to Loblaws to get my groceries. I'm finding Loblaws has really stepped up in their offerings in organic and natural food and at great prices so I'm taking advantage of that for now. (I won't mention what I'm calling Cupcake Island in my Loblaws - they built a new island full of cupcakes, cakes, cookies and chocolates that you see as soon as you walk in the door... what was I talking about again??).

Oh right, my dinner menu. Here's what I came up with for dinner this week:

Monday

Stuffed Portobello Mushrooms with Almonds and Feta from Real Simple

Right before I made this tonight I pulled out a bag of what I thought was bulgur but I wasn't sure. I'm pretty good at knowing what most dry grains look like and I thought I had bulgur, but I didn't recognize what was in the bag. I scoured the 'net looking at Google images trying to figure it out. Anyway I took a chance and cooked it and after some trial and error it turned out! I'm still not sure if it's bulgur though! The dish was super yummy. I loved the crunchy roasted almonds and feta!

Tuesday

One Pot Thai Peanut Pasta from Your Cup of Cake

I have a love/hate relationship with peanuts. I love the taste of them but I've heard they aren't the best things to eat so I tend to avoid them. When I saw this dish however I wanted to try it. 

Wednesday

Sweet Potato, black bean and kale quesadillas (likely with a salad) from Cookie Monster Cooking

Leo will probably cry that there are black beans and sweet potato in these and then Mila will copy him by saying the same thing and then she'll shove them in her mouth.

Thursday

Ricotta Stuffed Eggplant Rolls from My Daily Randomness

Friday

Pumpkin Sage Pasta from Vegan Richa

We typically either take take out on the weekend or if I have enough random food leftover from the week I'll make up something new to eat!

What are you eating?

On the menu this week

Well it seems I'm sick as a dog with a cold of some sort. The kids and I have been relatively lucky with not getting sick this year. I remember getting sick like this before Christmas and that's about it really. I know lots of people who haven't been so lucky.

Anyway, I gathered up some strength to plan some meals this week. Last week was a bit of write-off because it was a short week from our trip to Florida.

Here's what I'm thinking for dinner this week:

Photo credits from top middle to bottom right: 1 | 2 | 3 | 4 | 5 |

Monday
I wanted to make something green for St. Paddy's Day so I'll be Kale Pesto Pasta with Ricotta and Chili  from Heather Christo on Monday. I'm getting kale in my veggie box so I'm kind of hoping it comes early tomorrow!

Tuesday
20-Minute Chickpea Curry from Creme de la Crumb

Wednesday
Leek Fritters (and likely a salad of some sort) from A Thought For Food

Thursday 
Sweet Potato Enchiladas from Damn Delicious

Friday
Swiss Chard and Ricotta Pizza from Real Simple

Ok now I'm hungry. Mark's making burritos tonight and I'm starting to get my appetite back!

What are you cooking this week?

kamut pasta with roasted veggies

I have a few food posts coming up so I'm deeming this food week! Why not? First up - the easiest, yummiest, go-to pasta ever: pasta with roasted veggies. I actually typically make this with quinoa but last week I wanted pasta so that's how I made it.

I use kamut pasta a lot because it's considered an ancient grain so not overly processed, it's organic and also has loads (loads!!!) of protein (13g per 85g serving [!] which is about 0.35927 cups in case you were curious :)).

NOTE: this pasta isn't gluten free but it works with any type of GF pasta!

Here are the steps and oh are they hard!

Step 1: Cut veggies in chunks & slices. Here I used eggplant, zucchini, a red pepper, a yellow pepper, a pint of cherry tomatoes, garlic and onions.

Step 2: Mix in oil of choice. Add salt, pepper, oregano, basil and whatever else you fancy.

Step 3: Throw them on a tray and then onto the BBQ (or oven). Roast for 15-20 mins at 400 degrees.

Step 4: Cook your pasta according to directions. 

Step 5: Do a taste test for your veggies and add more spices if needed.

Step 6: Add pasta to your fancy pasta bowls and top with veggies, goat cheese and pepper. If you're vegan use this vegan parmesan. I keep some in my fridge and use it all the time.

Step 7: EAT IT.

Step 8: Eat more if you want!

That's it! Enjoy!