Weekly Eats

The latest installment of my week in food. We’re still in sunny, perfect Key West!

Sunday

Breakfast: smoothie with almond milk, blueberries, banana, protein powder and almond butter

Lunch: 6 Toed Cat – a “hogfish” benedict with tons of avocado and tomato and perfectly runny eggs.

Dinner: Half Shell Raw Bar – we had to do the cheap happy hour seafood again! Oysters, clams, shrimp and tuna!

Monday

Lunch: Went by Cuban Coffee Queen about 9:30am because it’s right by Conch Harbor Marina where our friends and their boats are. We had a day of deep sea fishing planned and this is where I made a pit stop for 2 cuban sandwiches for lunch on the boat. I also got us both an iced coffee and a smoothie. Amazingly delicious!

Here are some of the fish we caught:

Key west fish

Dinner: Freshly caught fish, steamed broccoli and an iceberg lettuce-cucumber-tomato-onion salad!

Tuesday

Breakfast: smoothie with almond milk, blueberries, banana, peaches and PB2.

Lunch: I went to Big Pine Key with my friend Emily for the day. We left my house before I had a chance to eat so my lunch was a Cliff bar and a banana. I also ate some smarties by the pool!

We took a 2 mile walk on a trail that her grandfather made. How awesome-sweet is that? He has been spending the winter in the same campground for 38 years. The rest of the time he lives in Iowa. These are some Gumbo Limbo trees near the end of the trail.

Gumbo Limbo trees in Big Pine Key

I also got to feed and pet a Key Deer (no pics!) and we went to a small state park where 2 alligators live but they didn’t surface for us to see them. We saw turtle though!

turtle

Before we headed back to Key West we stopped in No Name Key at the No Name Pub for a drink. Sangria!!

sangria from No Name pub

Dinner: More of the freshly caught fish, steamed spinach and more of that ravioli with sweet potato and kale (like I had last week). We also had a sourdough bread roll.

Wednesday

Breakfast: smoothie with almond milk, blueberries, banana, peaches and almond butter

Lunch: We headed over to Simonton St. beach for about 4 hours on Wednesday. We rented a couple of beach loungers and played with our dogs, got in the water and soaked up the sun. There is a little cafe there called Lagerheads Beach Bar and everyone was raving about their fish tacos so that’s what I had to try. Tons of fresh tuna topped with cabbage, finely diced mango and tomatoes and drizzled with some yummy special sauce. On the side was a slice of cantaloupe and a chocolate chip cookie. YUM-ME!

Simonton St Beach, Key West

Dinner: Old Town Mexican Cafe – veggie tostada with corn tortillas, squash, onions, greens, beans, olives, tomato, guacamole, cheese and sour cream.

Veggie tostada

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, peaches and protein powder

Lunch: 6 Toed Cat – AGAIN! This time a crabcake benedict with tons of avocado and spinach and gooey-ooey runny eggs (I didn’t eat the hashbrowns). I also shared some granola, fruit and yogurt with Travis.

crabcake benedict

granola, fruit and yogurt

Dinner: We ate dinner in 2 parts. Dinner #1 was for happy hour appetizers at Half Shell Raw Bar. We had raw oysters and clams and a drink. Then, since it was our first rainy night during our trip, we went home and ordered delivery from The Cafe. We both had the lasagna special: mushroom, eggplant and a cilantro ricotta. That came with a side salad with carrots, cabbage, tomato and sprouts all topped off with a balsamic vinaigrette!

veggie lasagna and salad

Friday

Breakfast: A carrot cake Cliff bar

Lunch: A spinach salad with strawberries, walnuts, blue cheese, onion, shrimp and raspberry vinaigrette.

Spinach salad

Dinner: Blue Heaven – seared scallops, wild rice, corn salsa, green beans and cornbread. This place usually has a long wait but we went in on a whim and not only were seated right away but got a table right next to the live music. I hugged the hostess!

Saturday

Breakfast: a Mango smootie and iced coffee from Cuban Coffee Queen

Lunch: Half of a cuban sandwich from Cuban Coffee Queen (extra pickles!) and a half of a granola bar.

Dinner: More of our freshly caught fish. I baked it with salt, pepper and taco seasoning. Then we created fish tacos with lettuce, sour cream, jalenpenos, salsa, avocado and cheese. We also ate a mix of corn and lima beans on the side.

Weekly Eats

We have been in Key West Florida for the past week! Sunny days. 80 degrees. Palm trees. Beaches and pools. Fishing and friends. Here’s what I ate…

Look at all those doggy paw prints in the sand:

Simonton st beach

Sunday

Lunch: Subway – 6 inch turkey on wheat with fixin’s

Dinner: The Cafe – stir fry bowl with soba noodles, squash, red & green cabbage, celery, broccoli, edamame and shrimp

Monday

Lunch: Bad Boy Burrito – burrito with chicken, queso fresco, cabbage, red onion escabeche, avocado and mango habenero salsa. We also shared a green smoothie with kale, spinach, banana and pineapple.

Dinner: Abbodanza – penne primavera with broccoli, cauliflower, peas, spinach, zucchini, squash and mushrooms!

Randolph, Walter and Lola

Tuesday

Lunch: Fishing trip day! I thought we would only be gone for 3 hours but that turned into 6 hours so this is all I had until dinner: 1 cup of coffee, a half of a Kind bar (the other half went through the holes in the basket of my bike!) and a pack of peanut butter crackers.

Dinner: Old Town Mexican cafe – Snapper served with sauteed spinach, rice and black beans. I also had a side of guacamole with my chips and salsa.

Wednesday

Lunch: Lobo’s – I got the “#1″…a veggie wrap with spinach, romaine, sprouts, mushrooms, avocado, green peppers, tomato and a dill sauce.

Dinner: Fresh caught black-belly-rose-fish (from Tuesday’s trip) served with sauteed spinach and some ravioli with sweet potato and kale that I bought at the store.

black belly rose fish

Thursday

Lunch: La Creperie – La Veggie with spinach, mushrooms, chives, tomatoes and goat cheese. I added avocado.

Dinner: Half Shell Raw Bar – raw clams, oysters and peel-n-eat shrimp. The best happy hour prices ever! You can pig out on fresh seafood and have to try hard to spend $50!

classic Key West rooster

Friday

Lunch: Banana Cafe – tuna nicoise salad. Can you say key lime vinaigrette? Tangy awesome-ness!

Dinner: Lobo’s – a quesadilla packed with veggies like spinach, onion, mushrooms and avocado.

Key West sunset

Saturday

Lunch: an authentic cuban sandwich with extra pickles from Ana’s Cuban Grocery. I think this had the most meat that I ate all week!

Dinner: sushi, edamame and miso soup from Origami before going on a late night fishing trip!

Peach Banana Smoothie

I make smoothies just about every morning. This is one of those mornings where the measurements were just right and I was like, “remember to make that one again.” Now if I could become a better photographer…

peach banana smoothie

Peach-Banana Smoothie

  • 2 cups unsweetened vanilla almond milk
  • 1 frozen banana
  • 1 cup frozen peaches (8-10 slices)
  • 2 tablespoons sunflower seed butter
  • 1 heaping scoop Garden of Life vanilla protein powder
  • 1/4 teaspoon cinnamon

Method

  • Add ingredients to Vitamix (or other high powered blender) in the order listed above. Process on “smoothie” setting. Serves 2.

Homemade Cashew Milk and a smoothie

My first time making my own milk. And I didn’t even have to go out to a ccccccc-cold barn to do it!

cashew milk

First I soaked raw cashews in water overnight. After draining and rinsing them, you just blend them up with some good stuff like vanilla, cinnamon and maple syrup and you have fresh nut milk!

Cashew milk

Frothy cashew milk bubbles!

cashew milk

I made this yesterday afternoon and this morning it was good and cold and waiting to be turned into my morning smoothie. For 2 of us I mixed up 2 cups cashew milk, 1 cup frozen blueberries, 1 large frozen banana and a tablespoon or so of chia seeds.

cashew milk, chia seeds, banana and blueberries

Purple Cashew Monster Smoothie! I mean…

Cashew milk, blueberry smoothie

Homemade Cashew Milk

  • 1 cup raw cashews
  • 4 cups water (divided)
  • 1 to 2 tablespoons maple syrup or honey or agave nectar
  • 2 teaspoons vanilla extract
  • dash sea salt
  • pinch cinnamon (optional)
Instructions
  • Soak the cashews in water at least 4 hours, or overnight in the refrigerator (I soaked min overnight through to the next afternoon and it worked great). Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  • Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth (I used my Vitamix and did not have to strain it). Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
Notes:
    • Yields about 5 cups cashew milk.
    • The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.
    • I used cold filtered water instead of straight tap water.
    • Recipe from Cookie and Kate

Oatmeal, Nectarine and Banana Smoothie

Oatmeal, Nectarine and Banana smoothie

My new fav smoothie combo has oatmeal in it. It makes the smoothie thick and gives you something to chew on! The trick is to let the oats and chia seeds sit in the almond milk for a few minutes before you blend it all together — I haven’t tried to let them sit overnight yet but that might work too!

Nectarines have been the sweetest fruit I’ve had this summer. Great in a smoothie, sliced up in oatmeal, on frozen yogurt or as an afternoon snack.

Oatmeal, Nectarine and Banana smoothies

 

What is your favorite summer fruit?

Oatmeal, Nectarine and Banana Smoothie

  • 2 1/2 cups unsweetened, vanilla almond milk
  • 1/3 cup old fashioned oats
  • 1 heaping tablespoon chia seeds
  • 2 nectarines, pits removed
  • 1 large frozen banana, broken into chunks
  • 1/2 cup fresh blueberries
  • 1/4 teaspoon cinnamon
  • 1 cup ice

Method

  • Put almond milk, chia seeds and oatmeal in a Vitamix blender and let sit for about 10 minutes. Add nectarines, banana, bluenerries, cinnamon and ice and blend on smoothie setting. Makes 3 servings.

Sunday Smoothie: Spinach Banana Protein Smoothie

Had a great weekend hanging out with my sister Zandria! She drove down from D.C. on Friday night. We made smoothies, worked out Saturday and Sunday, went to the Church Hill Irish Fest, played croquet in our front yard, ate dinner at Can Can and made brunch for our friends and family. Pretty amazing weekend if you ask me! Sunday brunch included a vegan apple crisp…promise to post a recipe soon!

Here’s me at the Irish fest on Saturday. We went up to the cemetery at St. Johns Church but we kicked out soon after because we weren’t supposed to take beer up there. Whoops! (pic courtesy of my sis!):

Me at the Church Hill Irish Fest

Me and Travis and our friend Brian in the background checking his phone:

Elissa and Travis

On Saturday and Sunday I made the same smoothie combo for pre-workout breakfast…spinach, green grapes and banana. The grapes add a great sweetness!

Green Madness Protein Smoothie

 Spinach Banana Protein Smoothie

  • 1 cup unsweetened almond milk
  • 1 cup baby spinach (packed)
  • 1/2 cup green grapes
  • 1 small frozen banana
  • 1/2 scoop vanilla protein powder
  • 1 heaping tablespoon Just Great Stuff peanut butter powder
  • 2 teaspoons flax seeds

Place in the blender in the order listed and blend until smooth. Serves 1.

Sunday Smoothie of the week: Swiss Chard, Blueberry Protein Smoothie

I know, it’s St. Patty’s Day and I should be featuring a green smoothie but following the rules is never that fun or interesting!

Smoothie ingredients

It’s not the best pic but you can see how deep and rich the color is because of the berries and the purple/red colored chard. Swiss chard has never tasted so good!!

Swiss Chard Blueberry Protein Smoothie

I’ve been drinking smoothies just about every morning and I’m gonna try to start featuring a new blend every Sunday here. Come back and check out the blog at least once a week if you want to see my newest favorite smoothie of the week 🙂

Swiss Chard, Blueberry Protein Smoothie

  • 1 cup unsweetened almond milk
  • 4-5 small leaves of organic swiss chard, stem removed and torn into pieces
  • 1/2 cup frozen cherries
  • 1/2 cup frozen blueberries
  • 1 teaspoon flax seeds
  • 1 scoop vanilla protein powder (I use Garden of Life)
  • a couple of ice cubes

Method

  • Place in a high speed blender in the order listed and blend until smooth. Serves 1.