Archive | November, 2012

Homemade Tofu Pho

28 Nov



You Put Sweet Potatoes in What!?

19 Nov

We tried another overnight oat combination this morning for breakfast that contained… sweet potatoes! Definitely an interesting combination. We were a little unsure at first but after the first bite we decided this is definitely a combination we will make again and again! Adding sweet potato puree to overnight oats is pretty simple. Just make your usual overnight oats recipe and simply just add some mashed sweet potato and some extra cinnamon. We topped this combination with 1/4 cup of Kashi puff cereal, 1 tablespoon of pb2 and anther tablespoon of raisins! Delicious!


Pizza Flatouts

19 Nov

Who loves flat out pizzas?! We do! They are one of our easiest go-to menu items. You grab a multigrain tortilla and pile it with whatever toppings you’d like.


Our selection: black beans, red onion, kale, broccoli, green onion, mozzarella cheese and finished off with some sprouts after cooking.

It’s an easy bake at 350 for 14 minutes and a quick broil at the end.

We dip ours in some sauce and add a whole lotta red pepper flakes for seasoning.

These flat-out pizzas are great on the grill in the summer months as well! Can’t wait to think of our next pizza combination to try! What’s your favorite combo?

Butternut Obsession

17 Nov


Seriously, we’re loving our recently found obsession.. Butternut Squash. The flavor it packs is unexplainable. We picked one up at the farmers market the other day and needed a way to use it. Searching through our Pinterest boards we came across a recipe that inspired this delicious dinner.

Cubed Roasted Butternut Squash
Quinoa- 1/4 cup dry for two salads
Light Tomato Balsamic Vinaigrette
Salmon Filet

1. Cook quinoa according to package directions.
2. Roast squash at 425 degrees for 30-40 minutes.
3. Mix together spinach, almonds, squash, quinoa, and dressing.
4. Place salmon on top of salad or cut up and mix in.

There’s just one thing left to do.. ENJOY 🙂

Make It Your Own Pasta Salad

14 Nov

We have had such a fun time making lunches this week. It must be due to our cute little ziplock brand containers we picked up this past weekend. Not only are they cute but they are recyclable! I hate using plastic bags if it’s not absolutely avoidable. Anyways, we created our own little pasta salad filled with whatever we had in our refrigerator. Here’s what’s in ours: whole wheat penne pasta, black beans, feta cheese, grape tomatoes, green onions, red peppers, cucumber, red onion, broccoli, and spinach. Mixed throughout is a little bit of light Italian dressing for that extra added flavor! So easy to make and a great way to mix up our lunch. Hope this inspires you to come up with your own pasta salad combination! Additional topping ideas we thought of include kale, zucchini, sprouts, you get the idea! Now go enjoy your own.



Sunday Morning Breakfast

14 Nov


We usually like to spend Sunday mornings lounging around in our pj’s a little longer than we probably should. We also love making things for breakfast that we usually don’t have time to make during our busy week days. Last Sunday was no exception to that. We decided to make omelets using eggbeaters and stuffed them with broccoli, grape tomatoes, and spinach. On the side we had an apple (freshly picked by the Amish) and whole grain toast with peanut butter! Of course coffee was our beverage of choice. We may or may not have drank two pots (Slightly obsessed I know). Our favorite addition to our morning coffee this time of year is sugar free pumpkin spice coffee creamer! If you haven’t tried it yet you’re missing out! It may just be the greatest thing ever (and another reason we drank two pots full!)

Hello Fall.. I Love What You Bring to the Table

13 Nov

When I think of fall foods, I instantly think of butternut squash. I could seriously eat it by the spoonfuls. No shame here. Tonight we created a salad inspired by our mother. She brought us over a magazine with fall inspired ingredients she thought we would be interested in trying. Of course we would be!

Ingredients For One Salad:
1 flounder filet
Half of a small butternut squash
Mixed greens
1 Tbsp light balsamic tomato vinaigrette
Roasted pumpkin seeds
1 Tbsp raisins
Dollop of plain greek yogurt
Salt and Pepper to taste

1. Preheat oven to 425 degrees, peel butternut squash, cut into cubes, and spread onto baking tray
2. Salt and pepper squash, mist with olive oil spray, and place in the oven for 40 minutes or until softened
3. Cool flounder according to packaged directions
4. Meanwhile, prepare salad by placing mixed greens, raisins, and pumpkin seeds on a plate
5. When squash and flounder are cooked, place them on the salad and drizzle on dressing
6. Finish the salad by adding a dollop of greek yogurt to the top.

Dig in, you deserved it. We sure enjoyed ours tonight. I can’t get enough of it! Yum yum yum.