This past summer I tried doing a “What I Ate Wednesday” but it kind of failed miserably due to the fact I was always busy or forgot. I think now I am going to try to do a Weekend Eats post weekly so I can pack more food in and give you a wide variety of what I eat through Friday-Sunday. Although the weekend is not fully over yet (don’t let it be over!) and I have two more meals to go, I am going to show you and give a few recipes of what I nommed on this weekend. Because it was all super delicious.
Thanks to not having a dining hall meal plan on Saturday and Sunday, I luckily get the chance to make my own food. Next year could not come soon enough when I won’t need the dining hall at all. Literally can not wait.
Anyways, back to the food! I started Friday night off with making homemade hummus. Although I am guilty as charged with buying Trader Joe’s hummus weekly, along with Whole Foods’ brand, I always think to myself “Why am I paying $3-5 every week when I could make twice as much on my own for only $2?” So, on Friday after classes I stopped at Trader Joe’s, picked up 2 cans of organic chickpeas and when I got home I did the deed.
By going off of my Oh She Glows cookbook‘s recipe for hummus, I whipped this batch up in 5 minutes or less.
- 1 small clove garlic
- 2 cans of chickpeas
- ⅓ cup tahini (Trader Joe's has the best brand, I love it)
- 1.5 tsp 21 Seasonings Salute (sold in spices section at Trader Joe's)
- 1 small lemon
- Throw all of your ingredients together in your Vitamix/heavy duty blender and blend!
- Add hot sauce or olive oil for serving.
The only letdown of this hummus was that it was super thick and not as creamy as I would have liked but I didn’t notice too much until I poured it into my tupperware and did not feel like adding olive oil or more tahini but feel free to if you like extra creamy hummus!
But it’s hummus so in the end I’ll be loving it and eating it by the spoonful out of the tupperware regardless.
That night I ended up making Seitan Tacos for dinner in my friend’s dorm room while she made scrambled eggs. This is what we do in college. Make-shift meals that are slightly random.
In case you’ve never heard of it before, Seitan is a wheat gluten product that many vegans and vegetarians eat that has a whopping 15g of protein in only 2oz. The package above is the one I purchased that has a slight garlic and sea salt flavoring from Upton’s Naturals. Other flavors and varieties include Ground, Italian, Chorizo and Bacon. Personally, I thought the traditional was a bit on the “ground” side because it was my first time using it. Once you cut it up, it instantly breaks into chunks and has a texture similar to sausage.
The tacos were super easy to whip up because all you have to do with seitan is toss it in a pan with a bit of oil just to warm it up and bam, it is done in 5 minutes or less. I sautéed it in a tablespoon of coconut oil with spinach, mushrooms and chopped red and green peppers. Once everything was sautéed, I heated up two corn tortillas from Trader Joe’s (I usually buy from Whole Foods because they are organic and non-GMO) and threw everything together with some guacamole and fresh cut tomatoes.
They were BANGING. It was my second time making them this week and I enjoyed these more than the other night when I made them with salsa and microwaved the tortillas. You can never go wrong with fresh tomatoes. I also found that throwing the tortillas on a skillet rather than in a microwave prevented them from breaking so easily.
Yesterday before work for lunch, I made the most amazing Avocado Egg sandwich. Ever.
I scrambled two eggs (sometimes I do one so it is less filling and not overpowering) with spinach while I toasted two pieces of Trader Joe’s sprouted bread. Once toasted, I split the scrambled eggs onto each piece of bread with a slater of avocado. Topped with some nutritional yeast for some Vitamin B-12 and a cheesy flavor and slices of tomato. Seriously the most gooey, flavorful sandwich I’ve made in quite a long time.
You know you want to eat that. I want to make one right now it was that good.
I paired it with some organic carrots and my leftover homemade hummus. It was rather filling especially since I had five minutes to eat it before flying out the door to catch the subway but yeah for sure making it again.
Lastly for my weekend eats, I made a delicious smoothie bowl this morning for breakfast. My usual is a blend of bananas and berries topped with my lifeline a.k.a Purely Elizabeth’s blueberry granola. I know I don’t need to rant over and over about how obsessed I am with that granola but if you’re going to eat any granola on the market, that one should be it. Having self control with that stuff is so hard and I probably don’t eat it every second of the day just so I don’t have to buy more every other day.
• 1.5 frozen bananas
• 1/2 cup frozen blueberries
• 2 tablespoons avocado
• 1/2 packet of Vega’s French Vanilla nutritional shake protein powder
• 1 tbsp unsweetened cocoa powder
• 1 cup spinach
• 1/4 cup almond milk
• 1/3 cup Purely Elizabeth granola – for a topping
Blended all of that goodness up with a few ice cubes to make it a larger portion and thicker, threw it in my beautiful Sambazon bowl and went to town.
Such a filling breakfast with good healthy fats and protein. The granola adding a perfect crunch and sweetness.
Now thanks to all of the wonderful food I’ve packed in this weekend I can go forward with my day and hopefully snack on more delicious and crazy meals. Until the next recipe!