What We Eat In A Week - Episode 009

Thursday, February 11th

Breakfast - Apple Burrito + Jalebi

We had Ronald’s Donuts’ apple burritos for breakfast along with some jalebi from India Market & Cafe in Vegas as well! The fresh ones they make are vegan friendly and we grabbed a couple of boxes to bring home with us. If you’re in LV, checkout that market, we miss going there for groceries & food — it’s the best!

Lunch - No Butcher Sandwich

We ordered two Italian Cold Cut Sandwiches & ate lunch in the car before driving back home. No Butcher is an all-vegan Deli Shop in Vegas and their sandwiches are amazing! When we went on our road trip to Utah we picked up the same order & ate it two days later & it was still fresh! (it was in the cooler than in the fridge)

Dinner - Onion Chicken Indomie Noodle Soup

We stocked up on Indomie Noodles from 99 Ranch Market while we were in LV. Once we got home Fahim made us some Indomie onion chicken noodle soup. I cut up a red bell pepper to add along with some corn too! This hit the spot, we had been craving these noodles for a long time!

Friday, February 12th

Breakfast - Ronald’s Donuts

For breakfast, we had leftover Ronald’s again. We had the lemon cream-filled donuts!

Lunch - Mushroom Udon Noodle Soup

For lunch, I made us Udon soup. I use the Fortune Noodles Mushroom flavored udon which is vegan friendly. I like topping off the soup with crispy jalapeños + seaweed on my bowl!

Dinner - Yakisoba + Vegetable Potstickers

I heated up some Yakisoba noodles we get from Costco that’s vegan-friendly. I also steamed some vegetable potstickers that we found at Grocery Outlet. I topped off the potstickers & the noodles with the potsticker sauce that’s in the bag!

Saturday, February 13th

Breakfast - Dunkin’ Donuts

Our go-to order is two Beyond Breakfast Sandwiches. To veganize them, ask for no egg & no cheese. We also ordered 2 hash browns we like adding them into the sandwich along with Green Pepper Cholula Hot Sauce.

Lunch - Buffalo Chick’n Cesar Salad

First I added spring mix into a bowl. Put 4 pieces of Gardein’s Chipotle Lime Crispy Fingers into the air fryer at 400°F for 15 min. Afterwards I drizzled the spring mix with some balsamic vinegar, lemon juice & salt n pepper. Next I added half of a cucumber + avocado, a whole tomato & kalamata olives.

Once the crispy fingers were done I cut them up and put them into a bowl, added buffalo sauce & mixed until they were fully coated. I got the idea to do this because honestly this particular product from Gardein is flavorless but I didn’t want it to go to waste. Lastly, I added the coated chick’n into the bowl & drizzled Follow Your Heart’s Cesar Salad Dressing which is our favorite vegan Cesar dressing! This salad was great!

Dinner - Gyro style fries + Poutine fries

We were out running errands when dinner time rolled around so we picked up some takeout. We ordered from Gentle Grill which is an all-vegan restaurant in Temecula. Our go-to order is the gyro style & poutine style fries. They’re delicious!

Dessert - Chocolate Covered Strawberries + Carrot Cake Donut

We also picked up dessert from Gentle Grill in Temecula. We ordered 2 of their chocolate-covered strawberries & 3 donuts, we ate the carrot cake donut this day. We wouldn’t get the carrot cake flavor again only because we’re not big fans of raisins but everything else about it was good. The chocolate-covered strawberries were incredible!

Sunday, February 14th

Breakfast - Donuts & Mimosas

For breakfast, we had the other two donuts from Gentle Grill in Temecula which were 1 red velvet donut & 1 triple chocolate Black Forest donut. We also made mimosas & used “Yes Way Rosé Bubbles” for them!

Lunch - Thai Food

For lunch, my family brought over some takeout from Morefire Thai in Riverside. We ordered 1 spicy basil fried rice — to veganize it, ask for no egg + fried tofu for protein. We also ordered 1 Tom Kha Tofu soup and we asked them to make sure to use veggie broth & no dairy — even though this dish is made with coconut milk it’s better to be safe! We also had spring rolls.

Dinner - Spicy Tagliatelle Vodka

We made this recipe using Chef Chloe’s book called “Chloe Flavor: Saucy, Crispy, Spicy, Vegan: A Cookbook.” We follow her Spicy Vodka Rigatoni recipe but used Tagliatelle pasta instead of Rigatoni. I topped off the pasta with Follow Your Heart’s Parmesan Shreds + Red Pepper Flakes. This pasta was incredible we love using Chef Chloe’s books for vegan pasta sauces!

Monday, February 15th

Breakfast - Robeks

Our go-to order from Robeks is 2 Nutty Açaí bowls. To veganize them ask for no honey & no bee pollen. We also like to add agave & extra toppings of strawberries & blueberries!

Lunch - Indomie Noodle Soup

Fahim made us Indomie Noodle soup for lunch. We used two onion chicken packets & two chicken curry packets. This was sooooo good! It was cold this day too which was a perfect day for soup!

Dinner - Buffalo Chick’n Cesar Salad

I made the buffalo chick’n cesar salad again! The only thing I changed from Saturday’s instructions was that I omitted adding the balsamic vinegar & lemon to the spring mix this time. This is seriously a new favorite go-to salad now!

Tuesday, February 16th

Breakfast - Soy Yogurt + Fruit & Granola

I made us a breakfast bowl this morning. First I added Silk’s Dairy-Free Plain Soy Yogurt to a bowl. Then I sprinkled some granola over top. Next, I washed and cut up some strawberries & a mango. Added the fruit to the top along with more granola. Lastly, I drizzled some agave on top. We loved this breakfast bowl so much!

Lunch - Leftover Spicy Tagliatelle Vodka

We heated up some leftover pasta from the other night for lunch!

Snack - Jalebi

Before I made dinner we had some jalebi :)

Dinner - Sopa de Fideo

I made my favorite comfort dish, Sopa de Fideo for dinner. I like to add some sort of protein & extra veggies to it just to make it more filling. This time I added yellow split peas, potatoes, nopales (cactus) & kale. If you want to learn the deets on this recipe stay tuned, I’ll be releasing this recipe along with more soon!

Dessert - Mandarin Oranges

We ate a couple of mandarin oranges while we watched some TV.

Wednesday, February 17th

Breakfast - Peanut Butter Cup Oatmeal

This is my favorite way to make oatmeal! I make it at least once a week. First I cook my oats. Then I top them off with semisweet chocolate chips & a spoonful of peanut butter. For specific instructions on how I cook the oats refer back to Episode 006!

Lunch - Pollo Asado Nachos

First I heated up some Plant Ranch Foods Pollo Asado which I added lime juice, a jalapeño & a version of Lawry’s seasoning I found at Cardenas to it. While that cooked I put tortilla chips to a plate & sprinkled some Daiya Foods Pepper jack Shreds Cutting Board Collection to the top & put that into the microwave until the shreds melted (about 2 mins).

Next, I diced up a tomato & made the guacamole. Then heated up The Honest Stand Spicy Nacho Plant-Based Dip in the microwave (btw this is the BEST vegan nacho cheese!) I also used Simple Truth Organic Plant-Based Alternative Sour Cream over the top which is definitely a new favorite we found at Ralph’s. These nachos were so flavorful & filling!

Dinner - Ravioli

For the ravioli, we used a grilled vegetable ravioli we found at Costco that’s vegan-friendly! For the sauce, we made the same spicy vodka sauce we had made on Valentine’s Day from Chef Chloe’s cookbook “Chloe Flavor: Saucy, Crispy, Spicy, Vegan.” This dinner was incredible! We had leftovers too which is a plus!

Thank you for reading, I appreciate you all so much! We broke 100 views for the first time on last week’s episode! I seriously can’t thank y’all enough for taking the time to read our newsletter. I enjoy writing these episodes every week & love sharing what we eat. Don’t forget to subscribe to get new posts sent directly to your email (make sure to confirm the email after you sign up). Sending love, I hope you’re all safe. See you next Thursday. <3

-Mariana & Fahim