Hello folks! This is my very first WIAW- What I ate Wednesday!
WIAW is a link-up of bloggers sharing some of their recent eats. The WIAW “party” is hosted by Jenn over at Peas & Crayons (she has some AWESOME looking recipes!) This week, I’m sharing some great recipes that we’ve made in the Cooper home over the last few weeks!
My new “cooking philosophy” is cook once, eat multiple times. I’ve been making a big batch of dried beans each Sunday for us to use throughout the week and any recipe that can be prepped ahead of time is my BFF. We’ve also been plowing through fruits and veggies (we ate 10 mangoes, a dozen bananas and 4 avocados last week!) Here are some of our eats (note, none of the photos are my own, if you click on the picture, it will take you directly to the recipe YUM!)
I think I’ve made these 4 times now. They are delicious and simple and don’t require you to buy any chocolate. Plus, Carmel is a Kentucky blogger , I love reading blogs from places I’ve lived! They definitely satisfy a chocolate craving. The original recipe calls for honey as the sweetener, but we ran out of honey the second time we made them. I made some “date paste” and subbed it 1:1 for the honey. The fourth time we made them, I made about 1/2 c. of prune puree and 2 bananas (~1/2c. prunes, soaked in hot water, drained & blended with a little bit of the soaking liquid). My favorite version was the one using dates! I haven’t made the coconut oil frosting yet, but it would definitely take these to the next level.
(source)These easy burgers were pretty tasty! Brown rice and quinoa make up the base, and zucchini and carrot add a punch of veggies. Since the ingredients are pretty simple, I’m excited to add in some extra spices and change-up the veggies a bit! I had the same problem as Gina (The Fitnessista) , my patties fell apart pretty easily after baking. Next time, I’ll try pulsing the brown rice and quinoa in the food processor for a minute so that it sticks together a little better!
This was another winner! We didn’t use as much cheese as the original recipe called for. Next time, I think I’ll stir in a bit of reduced-fat cream cheese into the filling before baking (instead of using shredded cheese). We finished this dish fairly quickly, so next time, I’ll make a bigger batch!
This was another winner! I love how Jodi gives you so much room to play with the spices. She gives a list of spices and orders them according to “copiousness of use”. We doubled the amount of chickpeas and served the curry over brown rice + quinoa.
We’ve also been enjoying our own kale salad recipe. The kale has been looking a little bit wimpy lately, so I’m excited to use similar ingredients with a different green (spinach!)
Recipes to Try
I’ve seen these 2 ingredient cookies floating around the internet, I just need to get my hands on some gluten-free oats to make them!
I’m intrigued by the idea of baking with polenta! I’ll probably never make this recipe, but it looks mighty delicious!
These look a little bizarre, but they also kind of look delicious. That little puddle on top is mozzarella cheese. This is a savory muffin, I think it might go nicely alongside a simple bowl of tomato soup!