Tag Archives: Sweet potato

WIAW Winter Break Edition

18 Dec

Hey guys, happy Wednesday! We hope you all are having a fabulous week! Can you believe there are only 6 days until Christmas? Yeah, we can’t either. All our Christmas shopping is officially done and our gifts are wrapped and already waiting under the tree!

If you ask us what our favorite part about winter break is, we definitely would say it is cooking and getting creative in the kitchen. During the semester our busy schedules make it hard to be creative and try new recipes but our schedules are wide open right now and we’re definitely taking advantage!

It’s Wednesday so today we are going to share with you all what we’ve been eating lately! Don’t forget to head on over to Peas and Crayons to check out what everyone else is munching on lately. We love Wednesday’s, and WIAW is definitely our favorite blog link up ever.

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We were definitely creative yesterday, especially with breakfast.

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A banana split for breakfast? Don’t mind if we do!

Overnight oats poured over a sliced banana topped with drippy almond butter, homemade quinoa granola, and shredded coconut. Best idea ever.

Lunch was an arugula salad paired with a fresh and juicy apple.

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We made a big salad for lunches this week based off of Kath’s beet salad recipe. We tossed arugula with roasted cinnamon and cayenne sweet potatoes, chickpeas, pomegranate arils, bulgur wheat, and sunflower seeds.

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Around 4pm our stomachs were growling and we had peanut butter cookie Lara bars to hold us over until dinner!

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We usually are not big pasta fans but we decided to give it a try and let’s just say we may be bringing pasta back into our dinner rotations. We always feel that a serving of pasta isn’t very filling but we bulked it up with kale, cauliflower, grape tomatoes, and chicken.

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We’re hooking on watching all 9 seasons of Grey’s Anatomy during winter break. We are currently on Season 4 and cannot stop watching!!Greys

In between episodes we snacked on siggi’s plain yogurt (love the ingredients list btw, just skim milk), a 1/2 of a crumbled trader joe’s blueberry bran muffin, banana slices and pomegranate arils.

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And maybe one or two spoonfuls of this baby. Our mom brought us back a jar from her weekend business trip to Boston. She’s the best!

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Yesterday was definitely a good food day. We hope these photos inspire you all to add lots of vegetables to your next pasta dish, to go get in your car and buy those trader joe bran muffins, and to possibly spark your interest in becoming as obsessed with Grey’s Anatomy as we are.

Do you watch Grey’s Anatomy or have a series you just cannot stop watching?

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Our Weekend in Pictures

9 Dec

Happy Monday.

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Smoothie.

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Catching Fire.

 

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Shredded Kale Salad.

 

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Happiness.

 

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Coconut Chobani.

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Starr Hill IPA.

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Sweet potato fries.

 

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Sunday morning waffles.

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Relaxing yoga.

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Kitty Snuggles.

We hope you have a fabulous week!

A Working WIAW

3 Jul

Happy WIAW Wednesday!

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So far our summer has been fabulous. We’ve been spending our time working, eating, body pumping, and soaking up the sunshine….and engaging in a lot of retail therapy, especially at J.Crew.

Yesterdays eats involved a fun breakfast, a packed lunch, and a speedy but fancy dinner! Hope you enjoy the pictures.

Breakfast

Kodkaik Cake Mix + Greek yogurt + sun butter + blueberries + strawberries + natures sprinkles

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Snack

Fruit & Nut Kind Bar

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Lunch

Hummus sandwich + pear + lemon Greek yogurt + carrot

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This sandwich has been our go-to lately. Whole grain bread + Sabra Tuscan Herb hummus + carrots + cucumber slices + mixed greens + sprouts = deliciousness

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Juicy pears are the bomb.

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Dinner

We worked semi-late last night so we had a later than usual dinner. When we got home from work we preheated the oven to 400 degree’s and roasted our vegetables for 20 minutes and then added in the salmon for the last 10!

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Roasted Vegetables (summer squash + eggplant + sweet potato) with rosemary and garlic baked salmon!

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Late night snack

Arrowhead Mills Sprouted Multigrain Flakes + blueberries + cashews + coconut milk

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Today we’re off to visit family for a few days. We are looking forward to the time off from work to enjoy good food, great weather, and amazing family. We hope you all have a fabulous July 4th. If you’re blanking on what to make for your holiday party we recommend whipping up a batch of lentil burgers or coconut black bean dip paired with vegetables and whole wheat crackers.

What’s your favorite holiday food or tradition? (we’re obsessed with having festive breakfasts on a holiday)

Must Make Now

11 Jun

Happy Tuesday!

Hope you are all having a wonderful week so far. Today we wanted to share with you a few recipes we are just dying to make.

This Sun-Dried Tomato Cilantro Hummus from A Beautiful Mess

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This Blueberry Bulgur Wheat Salad from The Candid RD

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These Collard Wraps stuffed with black beans, roasted sweet potatoes, and onions from Eating Bird Food

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And finally this Peachy Green Smoothie from Skinnytaste

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Does anyone else think these recipes look fabulous? Let us know if you have tried any of these recipes or if you just got inspired to drop what you’re doing and whip one of these amazing looking recipes up.

A Lame Weekend

10 Jun

As evident by the title, this weekend has definitely been an uneventful one.

The majority of our weekend was spent working.

But between all those shifts we did have some marvelous eats and marvelous workout sessions.

Saturday morning started with a 10 minute HIT workout followed by a dumbbell weights session, abs, and a short run.

Sunday’s workout was a series of 3 POPSUGAR workout videos (2 arm, 1 abs) followed by another short run.

Now for the food…

Saturday Eats

Breakfast: Overnight oats topped with almond butter, strawberries, and Kaia Foods cinnamon buckwheat and chocolate (for devon) granola.
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Lunch: Sandwich with 1 scrambled egg, Trader Joe’s peanut butter and power greens. Paired with baby carrots and a soy yogurt topped with apple slices and Bare Naked Fit triple berry granola.

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Afternoon Snacking:
1 light string cheese, 1/2 cup of grapes and 2 of our coconut date energy bites.
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Dinner: Power greens topped with roasted sweet potatoes, Kashi whole grain rice pilaf, maple sesame almonds, black eyed peas, and balsamic vinaigrette.

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Late night snack: Arrowhead Mills sprouted multigrain flakes and puffed rice cereal mixed together and topped with banana slices and vanilla almond milk.

Sunday Eats

Breakfast: 3/4 cup of cottage cheese topped with 1/2 mango, Ezekiel almond cereal, toasted unsweetened coconut, and almond butter with coffee on the side.

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Lunch: Power greens topped with italian seasoned tofu, roasted sweet potatoes, baby carrots, Castello blue cheese, and balsamic vinaigrette with an orange on the side.
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Afternoon Snacking: Whole Berry Blast Simply Real Pro Bar (random grocery store find)

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Devon was lucky enough to have the day off so she had a much needed mother daughter day with our mom. Their day involved a much needed stop at Cosco to stock up on some basics including greek yogurt, eggs, truvia, a huge jar of almond butter, blueberries, and multigrain bread!

Dinner: Kath Eats Mole Coconut Burgers on whole wheat buns paired with a side of asparagus and a small glass of Barefoot Sweet Red.
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Late Night Snack: Snack plate with a fuji apple,
strawberries, cherries and Trader Joe’s peanut butter.

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Pretty uneventful weekend but still a weekend indeed. Check out Healthy Diva Eats to see all the other marvelous weekends our fellow bloggers had.

MiMM

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Lately + WIAW

5 Jun

Good morning and happy Wednesday! Thanks to Jenn from Peas and Crayons for hosting another fabulous week of WIAW. We hope you’re all having a wonderful week so far. Our favorite thing about this week is definitely being able to enjoy breakfast and dinner outside. Here’s an update on what’s been happening with us in the past few days. FYI, theres are lots of yummy food pictures below. We take no responsibility if these pictures make you a little hungry…. 😉

Weekend

Overnight oats topped with freshly picked strawberries, Trader Joe’s peanut butter, and buckwheat groats!
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Cilantro pesto mixed with tofu, baby spinach, asparagus, penne pasta, and roasted eggplant.

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An evening dinner date featuring black bean burgers, sweet potatoes, corn on the cob, kale chips, and Trader Joe’s blueberry and pomegranate green tea!
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We enjoyed some fresh pears as afternoon snacks.
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Look at our grape tomato plant! We can’t wait till they are ripe enough to eat.
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Sunday

Breakfast

Plain soy yogurt topped with 1/2 mango, freshly picked strawberries, and Trader Joe’s peanut butter and gluten free cranberry maple nut granola.

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Lunch

Tempeh, roasted sweet potatoes, bread croutons, baby spinach, and fresh cherries on the side.

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Dinner

Pacific Natural Foods vegetable lentil and roasted red pepper soup. Whenever we buy boxed or canned soup we always make sure to read the ingredients label first. This one is pretty rocking and we topped it with buckwheat groats for an extra crunch.

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Monday

Breakfast

Strawberry banana dough boy smoothie with buckwheat granola, coconut butter, Trader Joe’s peanut butter, and toasted coconut.

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Lunch

A baby spinach salad in an almost empty greens container topped with cottage cheese/tuna mixture, carrots, Trader Joe’s chipotle pepper hummus, and paired with a side of Blue Diamond artisan multi-seed gluten free crackers and topped with Annie’s Naturals roasted red pepper salad dressing.
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Snacks

More pears for afternoon snacks, this time drizzled with some Whole Foods peanut butter

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Late night snack of strawberry greek yogurt topped with strawberries, granola, and mint leaves from our garden.
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Tuesday

Breakfast
Overnight oats in an almost empty nut butter jar may just be the best way to start the morning, ever.
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Lunch
Yesterday we tried making Oh She Glows Super Power Chia Bread and it turned out awesome! We topped the bread with apricot preserves, mixed greens from our garden, and homemade beet burgers we threw together. We paired this combo with carrots and an orange.
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Yesterday we also accidentally discovered that a Sweet Frog is coming soon near our house! That definitely made our day 100 times better! Whooooo.
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Afternoon snacking. This months WIAW theme is sensible snacking. We were out and about and decided to pick up this snack from a nearby grocery store. Whenever you’re in a rut and need a quick healthy snack think about checking out a nearby grocery store. Usually grocery stores are a lot cheaper than gas stations with a lot more healthy options.
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Check out this ingredients list! We may have just found our new favorite bottled juice.
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Dinner

Fava beans, mashed sweet potatoes with cinnamon and cayenne, and fresh sugar snap peas tossed with coconut butter.
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Late night snacking.

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We love Wednesdays simply because we get to eat, drink, take pictures of our food, and blog about our most recent eats. What’s your favorite day of the week?

 

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Crockpot Meets Curry Powder

31 May

Curry powder has intrigued us for far too long.
We hear so many people raving about it.
And we hear so many people dissing it.
We needed to try it out for ourselves.
So we went to the grocery store.
Bought some curry powder.
And searched high and low to figure out just how to use it for the first time.
We searched, and we searched.
And then…
We found it.

Cauliflower Crockpot Chickpea Curry
Adapted slightly from Kath Eat’s

Ingredients:
3/4 of a head of cauliflower, cut into pieces
1 large sweet potato, cubed
1 can of chickpeas, rinsed
2 large carrots
2 pieces of celery
1 can of muir tomato paste
1 tsp garam masala
1 tsp curry powder
1 tsp smoked paprika
1/2 tsp salt

Directions:
Throw everything into a crock pot on low for 3 hours. 30 minutes before serving, turn to high.
Pair with a serving of bulgar wheat, toasted coconut, a dollop of plain yogurt, and cashews.

We want to know, have you ever experimented with curry powder before? If so, what did you make that is worth sharing?

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