What We Eat In A Week - Episode 007

Thursday, January 28th

Breakfast - Dunkin Donuts

Dunkin is always there for us whenever we’re having a rushed morning. We ordered two beyond breakfast sandwiches with no egg & no cheese + a side of hash browns! Also ordered a large oat milk iced latte with vanilla & mocha swirl!

Lunch - Leftover Pesto Pasta

For lunch I heated up some leftover pesto pasta from the day before. I topped it off with Vevan Foods Pepper jack shreds + red pepper flakes!

Dinner - Trader Joe’s Panang Curry

This is one of our favorite frozen meals from Trader Joe’s!

Friday, January 29th

Breakfast - Superfood Smoothie

I had an early appointment so it was a quick smoothie kind of morning. I used Clovis Farms Organic Super Smoothie packs from Costco. I added a tablespoon Nature’s Earthly Choice Espresso Maca Mulberry Superfood Blend powder & One Love Tea’s Instant CBD Tea Yerba Mate powder. Also added a handful of oats. For the liquids I used Suja Organic’s Mighty Dozen green juice & Immunity juice. This smoothie is so tasty & filling!

Snack - Baskin Robbins Non-dairy Chocolate Chip Cookie Dough

Baskin Robbins has two non-dairy ice creams that are vegan friendly! Both are so good but we wanted the chocolate chip cookie dough flavor this day!

Lunch - Vegan Pizza

We got vegan pizza from a local business. We ordered We ordered an XL vegan pizza. Toppings were Daiya shreds, Beyond Meat sausage, jalapeños, olives, spinach, bell peppers & mushrooms. It was amazing!! Highly recommend going to Papa G’s Pizza in Wildomar! They’re definitely our new favorite pizza place!

Dinner - Rubio’s Impossible Taco Salad

Rubio’s now has Impossible Foods in their CA, AZ, and NV locations! To Veganize their Impossible Taco Salad ask for no dressing! (For the impossible burritos + California bowl omit the chipotle white sauce to make it vegan!) We always get 2 of each salsa on the side to add to our bowls. This is a great new vegan option!

Saturday, January 30th

Breakfast - Honeydew & Cinnamon tea

Having fruit for breakfast is always a good idea! I also made us some cinnamon tea with fresh cinnamon sticks.

Lunch - Leftover vegan pizza

Dinner - Trader Joe’s Japanese Style Fried Rice + Just Egg & Vegetable Pot stickers

First I scrambled the Just Egg then I added Trader Joe’s Japanese style fried rice until it was all cooked through. In a separate pan I steamed vegetable pot stickers. Lastly plated everything & drizzled the pot sticker sauce provided over them! Very easy meal to make & it’s so good!

Sunday, January 31st

Breakfast - Peanut Butter Cup Oatmeal

This is my favorite way to make oatmeal. Cook the oats your preferred way (for the way I make ours refer to Episode 006!) Then top them off with a tablespoon of peanut butter and some vegan friendly semi-sweet chocolate chips! Simple and tasty!

Lunch - Tacos de Flor de Calabaza (zucchini flower tacos)

My dad brought us some tacos de flor de calabaza from this place that’s close by his work! They use handmade tortillas & their salsas are amazing! We cant get enough of this place!

Dinner - Plant Power Fast Food chick’n tenders + iconic fries

Fahim & I were feeling under the weather so we decided to take a evening trip to pickup some Joe & The Juice in San Diego. We ordered the following juices: Green Sport + kale, Go Away Doc & Herb Tonic. After we had our juices it was past our usual dinnertime so we decided to stop for Plant Power Fast Food before we drove back home.

We ordered the following: 2 orders of chick’n tenders with special sauce & 1 order of iconic fries. Just about everything from here is great but we particularly love their chick’n tenders!

Monday, February 1st

Breakfast - Superfood Smoothie

I was craving another smoothie after Sundays feast. I made the exact same one from Friday!

Lunch - Vegan Pollo Asado + Chorizo Tacos

I made tacos for lunch. First I cooked Plant Ranch Foods Pollo Asado & Soy Chorizo. After that was cooked I covered the pans to lock in the heat. Then I quickly washed & chopped cilantro along with some onion for the toppings. Heated up the tortillas & put together the tacos. I also topped the tacos off with some homemade salsa I made earlier in the week. Tacos are always delicious & oh so filling!

Dinner - Vegan Sopa de Albóndigas

I wanted to try a different kind of vegan meatball to see which one tastes better. I used Beyond Meat’s Italian Style Meatballs. I preferred these to the vegan alternative I was using before. This broth was the most flavorful!

I’m still going to do another step next time (which I omitted this time to see the difference) to perfect the recipe. I cant wait to share this with you all in the future! It makes me so happy that I can veganize this childhood favorite & I want to get it all just right! :)

Tuesday, February 2nd

Breakfast - Honeydew + Apple Raspberry Granola

For breakfast I cut up some honeydew & topped it off with some granola!

Lunch - Loaded Chilaquiles

I wanted to use up the rest of the salsa I had made so I made us loaded chilaquiles for lunch. First I heated a tablespoon of oil on a large pan. Then I sautéed half an onion in pan for a couple minutes. Next I added the tortilla chips to the pan & let them toast. Once they toasted I added homemade salsa (16 oz) along with 2 slices of Field Roast Chao Slices that I had cut into shreds. I mixed until the cheese started to melt.

Then I heated up Plant Ranch Pollo Asado (1 cup). While that cooked I prepared the sour cream. I put a few tablespoons of Tofutti’s Sour Cream into a small bowl & added some apple cider vinegar & lemon juice. Mixed it until it was well combined. I do this to give the sour cream that tangy taste! Lastly I plated the chilaquiles, added the pollo asado to the top & drizzled some sour cream over it. This was so delicious!

Dinner - Leftover Albóndigas

Dessert - Jojo’s Chocolate Bars

We found these vegan friendly chocolate bars at Costco. They definitely fulfill that sweet tooth craving! We love it so much we finished the first bag in a few weeks & got another bag the next time we went. This is a new staple sweet of ours!

Wednesday, February 3rd

Breakfast - Superfood smoothie

I made the exact same one from Friday again!

Lunch - Beyond Burgers

I made burgers for dinner using Beyond Meat’s Cookout Classic Patty! I seasoned the patty & drizzled it with lemon juice, topped it with Field Roast Chao Slices & covered to melt. For toppings I sauteed some fresh jalapeños & onion.

Then I toasted Costco’s vegan friendly burger buns & used Best Foods vegan mayo for the spread. Lastly I assembled the burger and added the sautéed toppings along with sliced tomatoes. This was amazing & filling!

Dinner - Sweet Earth Mongolian Beefless Bowl

We found these at Grocery Outlet & they were great! We’re definitely getting more of these next time!

That’s it for this week, thank you for reading! Don’t forget to subscribe to get Thursday’s posts sent your inbox! Hope you all have a wonderful week, see you next time!

-Mariana & Fahim