Eating Lately Via My iPhone

It will come as no surprise to anyone that we’ve been eating at home more than usual these past few weeks, but I’m okay with that, because I have to be honest — while I love the “date” aspect of going out, getting dressed up and getting something to eat…I really love to cook. I figured sharing what we’ve been cooking and eating lately might inspire someone else, so let’s get down to it….Eating Lately via my iPhone! As always, cell phone photos, links to recipes when I have them and any modifications we made. Enjoy!

Eating Lately Via My iPhone

Refrigerator Dump Meal – Do you have these kinds of meals at your house where you just sort of load up what you have? That was this meal! We roasted carrots (you can see my chic pineapple Band-aid..I sliced my fingernail off using an extra sharp peeler – OUCH!), baked potatoes and a chopped salad with some goat cheese. Honestly, it was amazing, even though they are not normally things we would put together! 10/10 recommend chopping up salads really fine using salad scissors — makes even big vegetables really small and we love that. 

Tumeric Veggie Tacos – We LOVE the Corn + Cauliflower Tacos from Forest Feast, but we often put our own little spin on them. I add turmeric, Umami from Trader Joe’s, and on this night I added the new “Everything But The Elote” seasoning from Trader Joe’s. We put them in tacos with lime rice (regular rice with lime zest and lime juice added in), enchilada sauce, salsa, and homemade cole slaw. Was SO good!

Poblano and Corn Enchiladas – Have you had What’s Gaby Cooking’s Poblano and Corn Quesadillas? If not, look them up! I took that recipe and modified it a bit to fit what I had. I mixed up the filling and added in some “Everything But The Elote” seasoning, rolled them in corn tortillas, positioned them into a pan, topped with green enchilada sauce, topped with cheese, and cooked them in my oven. They turned out SO good! I would definitely recommend doing this and I will for sure make it again. 

Loaded Avocado Toast – We are BIG fans of avocado toast in this house. I had 3 avocados that were going bad, as well as some thick crusty bread I needed to use up, so we did some loaded toast. (3 Ways To Dress Up Your Avocado Toast) My avocado base is simple (lots of garlic powder), but the keys are buttering your bread and topped with lime or lemon zest. Then go wild with toppings! On this particular night we chose eggs and balsamic glaze. 

Dairy Free Cheesecake with Girl Scout Cookie Crust – Okay so I have been wanting to make these for awhile now and I honestly wanted to use the Tagalongs (the peanut butter ones) as the crust, but…I ate them all. So, I had to use the Samoas. Anyway – these are SO good and even Dane agrees — this is a really good dairy free substitute for cheesecake. I didn’t use the gel coloring this time, but so long as you have cashews, you’re good!

The NY Times Chickpea Stew – I’ve been eating this recipe at least once a week since I discovered it. It’s so hearty, full of flavor and there are not a lot of ingredients in it, so you’re sort of left wondering — where does all that delicious flavor come from?! It’s definitely a favorite in this house, but I’ll warn you – the numeric coloring gets everywhere and it requires quite a few spray-downs of my countertop to get it all cleaned up, but it’s worth every wipe…and then some!

Ravioli In Stew – So we had a little bit of “The Stew” (mentioned above) leftover, but honestly, not enough for both of us to have a meal. It was super tempting to heat up some crusty bread and enjoy the leftovers by myself for lunch, but instead I created a dinner for us by defrosting some butternut squash ravioli that I had frozen around Thanksgiving and tossed it in what was leftover. I hoped the flavors would come together well and OMG — I’m going to actually meal plan this dish in the future. 

Acai Bowl – We eat acai bowls more than I care too admit for every type of meal — breakfast, lunch, dinner and snack. It’s just something we really love. We haven’t had fresh fruit in awhile (we froze most of it to conserve), so our toppings are just granola, coconut and honey, but the taste is still great! Definitely could be a fun idea for kids who want to build their own bowls 🙂

Egg-Hash Breakfast with Truffleist Truffle Hot Sauce – Okay my brother-in-law gifted us this truffle hot sauce at Christmas time a year ago, and it’s become a staple in our lives. We are OBSESSED! It’s delicious on eggs and sweet potato in the mornings, but I also recommend it on broccoli, tacos, and any kind of potato.

Refrigerator Dump Meal – Ah, there seems to be a common theme with this meal and my life right now, but here’s the thing — these meals are still good! Broccoli was going bad, so I roasted them with ghee and tossed in some garlic powder, caramelized some onions and roasted a baked potato. All of the flavors together were oddly satisfying. 

Roasted Cabbage Steaks with mustard – Okay so this dinner side was SO good. I know how it sounds, trust me. But this was DIVINE and worth making. My friend Max recommended it and after I made it for the first time a few weeks ago, I bought several heads of cabbage so I could make it more often! Lots of flavor, crunchy, not soggy, and goes with just about everything. It’s also worth noting that this is good leftover, which cannot be said for a lot of roasted veggies since they get soggy.

Sweet Potato Noodle Pad Thai – This is an oldie but goodie and can be made as spicy as you want, plus you can add any type of animal protein you might like in normal noodle pad thai. I load ours up with broccoli and add in extra chili garlic sauce, because I like a kick. Definitely one worth making a little extra of to have as leftovers!

And there you go! Lots and lots of what we’ve been eating lately and how we’ve made it work with minimal trips to the grocery store. What are you whipping up in the kitchen?