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 Рwe 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 Рpenne 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 Рtuna 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!

Weekly Eats

The latest installment of my week in food:

Sunday

Lunch: Local sausage from Sausage Craft, cheese grits and a fried egg. I also ate some leftover veggies with mine.

Dinner:¬†Tacos with ground turkey, homemade taco seasoning, lettuce, cilantro, salsa, cheese, sour cream, diced onions, pickled jalapenos. Whew…I think that’s everything!

Monday

Lunch: Leftovers

Dinner: Roasted bok choy (with a bit of mirin tossed in when it was done). Sauteed yellow squash. Roasted shrimp. Soba noodles rinsed in cold water, drained well and tossed with sesame oil, rice wine vinegar, soy sauce and sesame seeds. Served separately and eaten together like a deconstructed noodle bowl. 

Tuesday

Lunch: Leftovers

Dinner: Roasted chicken breasts (on the bone) served with leftover veggies.

Wednesday

Lunch: Leftovers

Dinner: Seared salmon served with braised cabbage and sweet potato, walnut and goat cheese quinoa salad.

Thursday

Lunch: Tarrants Cafe!

Dinner: Chili and cornbread muffins¬†for the boys. It’s book club night for me! That means awesome snacks and wine pot luck style! We read The Husband’s Secret¬†which I finished in just a day and a half. Unanticipated and eventful. A good book!

Friday

Lunch: Leftovers

Valentine's centerpiece

Dinner: Some our friends rotate what they call “family dinner” every Friday night. We haven’t participated in a while (like Thanksgiving!) but I offered to host on Valentine’s day. It’s a horrible night to go out to eat and since we always go out we like to save nights like this for the amateurs! We grilled flank steak. I made chimichurri again since it turned out SO good last week. I roasted brussel sprouts and asparagus. Made shrimp, tarragon and arugula pasta. My friend Ashley brought a salad. Also…BANANA CREAM PIE!!!!!!!!

Saturday

Lunch: Leftovers

Dinner: Thin crust pizza from Bottom’s Up…delivery!

Weekly Eats

What I did and what I ate:

Sunday

Lunch: Salmon cakes and fried eggs

Dinner: Roasted chicken served with lima beans and corn.

Monday

Lunch: Guacamole with tortilla chips. Leftover lima beans and corn.

Dinner: Yesterday was my youngest brother, Isaac’s, 21st birthday and he came over for dinner along with my Mom and my other brother Ben. (I missed my 2 sisters!!! **insert scream here**) We made¬†¬†Homemade pizza. One vegetarian version with spinach, sliced asparagus, sliced shallots and mozz cheese. One with spinach, crumbled italian sausage, sliced shallots and mozz cheese. For dessert: buckwheat brownies with walnuts and semi-sweet chocolate chips.

Tuesday

Lunch: Quinoa salad with pinto beans, 1 zucchini diced and lightly sauteed, 1 teaspoon cumin and 1 teaspoon chili powder . Served with a dallop of leftover guacamole and a few sprinkles of cheese.

Quinoa salad with guacamole

Dinner: Spaghetti with turkey meatballs and a homemade tomato sauce: diced tomatoes, tons of garlic, shallots. Broccoli on the side.

Wednesday

Lunch: Out to eat

Dinner: Out to eat (again!) at Haiku.

Thursday

Lunch: Leftover quinoa from Tuesday.

Went to visit my friend Dana and her adorable twins Sarah and Leah!

Me and the Holt girls

Dinner: Collard greens and roasted shrimp with grits!

collards, grits and shrimp

Friday

Lunch: Went grocery shopping at Whole Foods and got the salad bar for lunch.

Dinner: Whole roasted red snapper (I did the Asian version)! Steamed broccoli and cauliflower sprinkled with nutritional yeast. Leftover grits.

Saturday

Lunch: We decided to take off to Virginia Beach for a night trip. It’s only about an hour and a half drive from where we live! Stopped at Doc Taylor’s¬†as soon as we got into town and I had a $2 bloody mary and a grilled veggie wrap! Well ok…2 – $2 bloody marys! A great little spot!

Dinner: Enjoyed a big bowl of shrimp pho and some raw oysters at Tautog’s. Then we went by our friends house and around 10pm went out to Abbey Road for some music.

me in va beach

Weekly Eats

I thought that I posted this on Sunday! Weird! Here is week 3 of what I made and where I ate!

Sunday

Lunch: Brown rice pasta with roasted butternut squash, spinach and goat cheese

Pasta with roasted butternut squash, spinach and goat cheese

Dinner: Take-out from Ginger Thai

Monday

Lunch: leftovers

Dinner: Seared salmon topped with mushroom escabeche and served with roasted brussel sprouts

Tuesday

Lunch: I was supposed to have sushi but it didn’t make it into my grocery bag! Leftovers and a some pieces of rotisserie chicken.

Dinner: Soup with kale, zucchini, tomatoes, mini turkey meatballs and navy beans. A hit!

Wednesday

Lunch: out to eat at Kuba Kuba

Dinner: take out pizza from 23rd and Main

Thursday

Lunch: Had Tuesdays leftover soup which I shared with these 2 characters; my nephews 2 1/2 year old Ryder and 14 month old Laine!

Ryder 1-23-14

and

Laine 1-23-14

Dinner: Eat your Greens Asian Chicken Salad

Friday

Lunch: Sushi (replacement from what didn’t make it to my grocery bag on Tuesday)

Dinner: grilled steaks served with braised napa cabbage

Saturday

Lunch: Awesome food at my friend Teresa’s baby shower. Her Mom made awesome grub…the herb biscuits and ham were my favorites!

Dinner: Sushi out at Level

Quinoa, Spinach and Shrimp Salad

I made this salad twice last week. Once as dinner for Devin, Travis and I and then again on Saturday for lunch with my sister Zandria. I thought I would tease you by posting the picture and showing you how good it looks…but I didn’t measure so there isn’t a reliable recipe yet! I tossed cooked quinoa with fresh baby spinach, drained canned pinto beans, diced red onion, cilantro and cooked shrimp. Then I made a¬†vinaigrette with extra virgin olive oil, freshly squeezed lime juice, cumin and chili powder and tossed it over the salad. Serve at room temp. Delish!!

Quinoa, Spinach and Shrimp Salad

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.

Impromptu shopping trip!

Shopping bags

Something wonderful happened!

Shopping bag

Have you guessed what it is yet???

My new Vitamix

I-got-a-brand-new-Vitamix!!!

Travis and I were out shopping at Short Pump Mall last Saturday and after lunch at Firebirds (love their crabcake salad!) we decided to walk into Williams Sonoma. I originally went inside to look at their pepper grinders because mine broke last week and we walked out with about everything but a pepper grinder!

We got a Vitamix 7500…which was an upgrade from the one I had been hinting about. He said if I was going to spend that much money why not spend a little more and get the best one? Love his logic sometimes! We also got some glass jars for storage and for smoothie drinking (they were on sale 20% off). I got a meat thermometer. I can’t believe that I have NEVER owned one! Lastly, but not least, we got an espresso machine. I’m not as into coffee recently and my boyfriend loves lattes and espresso so we have decided to put the coffee maker in the cabinet for use during dinners and family get-together’s and use the espresso machine on a daily basis.

I’ve been dreaming for months of all the possible smoothie combos with kale, apples, raspberries, spinach, oranges, ginger, fresh herbs, lemons, pineapple and of course bananas…now I can make all the concoctions happen!!

Thank you Travis!!!

Spinach, pineapple smoothie

Spinach Pineapple Smoothie

  • 1 cup unsweetened almond milk
  • 1 cup fresh pineapple, cubed
  • 1 large handful baby spinach
  • 1/2 cup ice
  • 1 teaspoon flax seed
  • 2 teaspoons or so local honey

Method

  • Put all ingredients in Vitamix in the order listed. Turn dial to smoothie. Pour into large glass and enjoy!

BluePrint Cleanse ‚Äď Preparation Day 3

Blueberry banana faux smoothie

Breakfast

  • warm water with freshly squeezed lemon
  • What I call a “blueberry banana faux smoothie”. Faux because it didn’t have any yogurt or almond milk! It had 1 cup frozen blueberries, 1/2 frozen banana, the juice of one naval orange and little water to get it going in my little blender. It was delish and almost tasted like dessert!

Exercise

  • It was 28 degrees this morning so I opted out of walking outside and got on the treadmill for an hour. I did just under 4 miles.
  • 1 stalk celery with 1 tablespoon almond butter (eaten on the way to class).

Lunch

  • Spinach salad from Rev It Up Cafe. Spinach, diced tomatoes, dried cranberries, red onion and pecans (no blue cheese!) and balsamic¬†vinaigrette. This salad was a generous portion and so good and fresh. I will have this again when I can have dairy and keep the blue cheese!
  • Cinnamon spice hot tea also from Rev It Up. I need to buy some of this for home. Very yummy!

Snack

  • a honey crisp apple

Dinner

  • Saute of fresh kale, spinach, shallot and garlic.
  • 2 cups vegetable broth served with some thinly sliced green onion. (I didn’t like having plain veg broth! I forced myself it eat like a kid who wasn’t allowed to leave the dinner table. Will not have this again.)
  • Sipped on vanilla chai tea after dinner.

Just a side note about my exercise. I have been working out six days a week since December 21st. I was working out about 2 days a week prior to that. Just didn’t want anyone thinking that I just started doing this the week of my cleanse ūüôā

Tomorrow starts my juice only diet for the next three days. I’ll be looking for a box from FedEx in the morning!

Quinoa Spinach Mac ‘n Cheese

Quinoa Spinach "Mac n Cheese"

I’m doing a three day juice cleanse Wednesday – Friday of next week. It requires a lot of planning! For example for three days before the cleanse I can only eat salads, fruit and vegetables (steamed or raw). Tomorrow, Monday and Tuesday are my three preparation days to get my system ready for the three days of juicing. I can have some fish tomorrow but no meat on Monday or Tuesday. The only other thing I can have is some brown rice (or quinoa) or a sweet potato. I also can’t have coffee, sugar or dairy. Coffee, sugar AND dairy.

COFFEE, SUGAR AND DAIRY…ahem. I’ll get over it.

I used that as an excuse to make something cheesy tonight.¬†Cheesy¬†but still healthy. Quinoa and spinach are healthy kick start to the next six days of me being good ūüôā

I ate this for dinner tonight along with a baked sweet potato.

Quinoa Spinach "Mac n Cheese"

I plan to make posts for the next six days documenting what I eat (and don’t eat) and how I feel during my cleanse. Follow along if you’re interested!

Quinoa Spinach Mac ‘n Cheese

  • 3 tablespoons butter¬†
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 2 dashes nutmeg
  • 1/4 teaspoon salt
  • 8 ounces, shredded white sharp cheddar cheese
  • 3 cups cooked quinoa
  • 2 bunches fresh baby spinach (I used a 16 ounce bag of¬†Whole Foods brand organic frozen spinach)
  • FOR THE TOPPING:
  • 1/2 cup freshly grated parmesan cheese
  • 4 tablespoons butter
  • 3/4 cup panko bread crumbs

Method

  • Preheat oven to 350 degrees.
  • In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in the nutmeg, salt and cheddar cheese. When cheese sauce is smooth remove from heat.
  • In a large bowl mix together the cooked quinoa, cheese sauce and spinach.
  • Transfer the mixture into a casserole dish. Top with freshly grated parmesan cheese.
  • In a small bowl mix together the butter and bread crumbs. Sprinkle over the top of the casserole. (I skipped this step because I was out of panko. I just topped the casserole with parm cheese and left the extra butter and panko off. I’m sure they would have added a nice crunch!)
  • Bake for about 20 minutes, until bubbly.
  • Remove from oven and enjoy!

From Two Peas and Their Pod