Week 2: Pina coladas for breakfast, homemade takeout, and leftovers salad

This week I put a twist on the yogurt parfait breakfast, tried my hand at an Italian classic, and threw a bunch of leftovers on some greens…

Had in kitchen (leftover from other recipes/cooking staples): Pancetta, pesto, swiss chard, carrot strips, grape tomatoes, caesar tuna salad (small amount), chick peas (small amount), eggs, Parmesan cheese, garlic, quinoa, soy sauce, honey

Bought: Yogurt, pineapple, granola, grape tomatoes, Asian noodles, shell pasta (whole wheat), spaghetti (whole wheat), broccoli, sweet potato, Brussels sprouts, honey mustard dressing (light), ground meat (turkey), onion, baby spinach

Daily Breakfast: Pina Colada Parfait (of my own invention! Layer vanilla/plain yogurt, granola, chunks of fresh pineapple, and top with generous sprinkling of shredded coconut.)

MONDAY

Lunch: Clean-Out-Your-Fridge Salad

Comments from Claire: This recipe is…you guessed it…a great way to clean out random leftover ingredients in your fridge! I had the Swiss chard, carrot strips, chickpeas, and tomatoes leftover from my mason jar soup so I threw them together for a quick lunch salad. I also had a tiny container of tuna salad from a quick sandwich last week (made with Caesar dressing because I didn’t realize I was out of mayo…oops!) so I added that for some protein.

Dinner: Spaghetti Carbonara

Comments from Claire: I had pancetta left from my quinoa egg bowl last week, and I don’t usually have that around so I looked for some good recipes to use it up. I found this one and it came out quite delish! Not the healthiest but I did use whole wheat spaghetti. I followed some tips in the comments (to let the eggs get to room temperature, and to whisk some hot water from the pasta in to “temper” the eggs) because I was nervous about scrambling them and completely ruining the recipe. It all worked out well though.

TUESDAY

Lunch: Leftovers

Dinner: Quinoa Honey Mustard Veggie Bowl

Claire’s Quips: This was another of my own invention…I wanted lots of veggies to offset the greasy pancetta from the night before, plus I still had a good amount of quinoa so I thought a quinoa bowl piled high with roasted vegetables would be a good option. I chopped up a sweet potato, small head of broccoli, quartered Brussels sprouts, mixed it all with EVOO and S&P, and then roasted under the broiler (so it would go faster), mixing every five minutes or so (total it took about 25 minutes). I started the quinoa when I put the veggies in the oven. I got the idea to use honey mustard dressing and broccoli from this recipe. Overall it was a pretty good meal, though it was just missing a little something for me (maybe more seasoning for the veggies?). I actually liked it better when I had it for lunch the next day–I ate it cold and and mixed the dressing all the way through so it was more of a salad. Yummy yummy!

WEDNESDAY

Lunch: Leftovers

Dinner: “Lazy Noodles”

Comments from Claire: I’ve made this before and love it! So good and comfort-food-esque. I do recommend getting Sesame Oil…seems like a random ingredient that’s annoying to buy but it really makes the recipe.  I’ve only used low sodium soy sauce (never felt like buying the dark) and it’s always been great.

THURSDAY

Lunch: Leftovers

Dinner: Shell pesto with tomatoes (see top photo)

Comments from Claire: Easy-peasy dinner – I had that refrigerated pesto from these mason jar soups (though I would normally make my own!), so while I boiled water and cooked the pasta I sauteed garlic and EVOO with halved cherry tomatoes. Just mixed the pasta in with a few scoops of pesto and voila.

FRIDAY

Lunch: Leftovers

Dinner: Lazy noodles from Tuesday

Comments from Claire: It was easier to just cook a full recipe of the Lazy Noodles so I still had a good amount left after dinner and lunch earlier in the week. It still felt like I was eating out on Friday because this is really homemade takeout!

See you next week! To see what I’m eating in the meantime, follow me on Twitter or Instagram @ClaireLeaden

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