What We Eat In A Week - Episode 010

Thursday, February 18th

Breakfast - Cheezy Avocado Toast

First I toasted a vegan-friendly multigrain bread from Costco. Then I peeled and smashed a couple of avocados with a fork. For seasonings, I add salt, pepper & garlic powder along with lime juice. Next, I oiled a small pan to melt Field Roast Chao Slices onto. Once the slices melted I placed them on top of the toast.

Afterward, I spread the avocado mixture onto each piece. Lastly, I topped the toast off with some tomato slices, red pepper flakes & Follow Your Heart Parmesan Style Shredded Cheese Alternative. This is one of our favorite breakfasts! It’s so good & filling!

Lunch - Leftover Grilled Vegetable Ravioli

I heated up some leftover Ravioli. For details on this dish check out Episode 009!

Dinner - Leftover Sopa de Fideo

I heated up some leftover Sopa De Fideo. For details on this dish check out Episode 009!

Friday, February 19th

Breakfast - Taco Bell Crunchwrap

I had an early appointment this morning so we went to quickly grab Dunkin’. When we got there they’d run out of their Beyond Meat so we drove to another Dunkin’ that ended up being closed for the day. By this time we were hangry & running late for my appointment so we had to get a sad crunchwrap from Taco Bell before leaving :(

We ordered two crunchwraps we asked for rice instead of beef — we usually ask for beans instead of beef, but I have IBS so didn’t want to upset my stomach with beans. Fahim didn’t want them to mess up our order so he had the same. We also added potatoes & jalapenos. I didn’t get a picture because this was, as I said earlier, a sad meal.

Lunch - Vegan Pollo Asado Tacos

I used Plant Ranch Foods Pollo Asado that we got from VedgeCo. I added lime juice & a version of Lawry’s seasoning I got at Cardenas to the Pollo Asado. For the toppings, I did avocado chunks & my mom’s salsa de molcajete! Usually, I also use diced red onion & cilantro but we were out of both.

Dinner - Red Robin’s Vegan Burger

We had been craving Red Robin fries for a while so ordered some for takeout. We remembered this burger being good YEARS ago but when we had it again it was very… bland. In the past, I remember they had better toppings on it than they do now. Either way, we definitely won’t be craving Red Robin again. If you find yourself here for whatever reason you can order the vegan burger & ask for a vegan-friendly bun we got ciabatta. They do have an Impossible burger too but it was pricey. I’m sure there’s a way to veganize that’d probably be a better option.

Saturday, February 20th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

We went back to Dunkin’ to get the beyond breakfast sandwiches they ran out of the morning prior. They don’t do refunds for their mobile app so usually, they’ll have you come for it later. To read how to veganize the beyond breakfast sandwich check out Episode 009!

Lunch - Leftover Sopa de Fideo + Quesadillas

I heated up some leftover Sopa de Fideo & made some quesadillas. For the quesadillas, I used flour tortillas and Daiya Foods Pepperjack Shreds. I love it when there are leftovers, you can have a delish meal in half the time!

Dinner - Trader Joe’s Japanese Style Fried Rice + Gardein Mandarin Orange Crispy Chick’n

I heated up TJ’s Japanese Style Fried Rice on a pan while Fahim cooked Gardein’s Orange Cripsy Chick’n. Once the chick’n was ready I topped it off with some red pepper flakes. We also had some avocado on the side. This meal is quick & great!

Sunday, February 21st

Breakfast - Just Egg Scramble + Impossible Sausage Patty + veggies + potatoes

First I peeled, washed, cut, and seasoned the potatoes. Then put them into the air fryer at 400° for 18-20 minutes. Next, I sauteed asparagus & kale with some lemon juice + salt n pepper. Then I put two Impossible Sausage Patties in a small oiled pan & seasoned them with a version of Lawry’s from Cardenas. Then I cooked Just Egg into a scramble. Lastly, I plated everything and cut up some avocado to have on the side. This was soooo good & filling!

Lunch - Spanish Rice w/ guac & a tortilla + Trader Joe’s Misal Curry w/ brown rice

We had separate lunches this day because I had gone over to visit my parents & Fahim stayed home to get work done. I had some Spanish Rice my Mom made along with some guacamole, salsa & a tortilla, and a half. Fahim had Trader Joe’s Misal Curry with brown rice.

Dinner - Jackfruit Birria + Spanish Rice

My mom & I made jackfruit birria for the first time! I brought some back home. We had it with a side of Spanish rice & salsa. This was sooo good! We will be working on perfecting this & the details will be released as soon as possible. I’m excited to share this recipe along with more!

Monday, February 22nd

Breakfast - Aloo Paratha (Indian bread stuffed with potato, herbs & spices)

I heated up Aloo Paratha on the comal! We had 4 in total. I missed having these for breakfast. I’m so happy we were able to pick some up at the Indian Market in Vegas! We haven’t been able to find them yet in California.

Lunch - Trader Joe’s Panang Curry

Fahim heated up some TJ’s Panang Curry for us. This is one of our go-to frozen meals! They come in handy when you don’t feel like cooking or you’re too hungry to wait for food.

Dinner - Vegan Quesabirria

I made us some quesadillas with birria (aka quesabirria). For the quesabirria’s I used the following: leftover jackfruit birria, Daiya Foods Pepperjack Shreds & Mozzarella Style Shreds, Spanish rice, salsa de molcajete & avocado (on a couple). I also heated up some birria broth to dip the quesadillas in. This was so delicious!

Tuesday, February 23rd

Breakfast - Crêpes + strawberries & almond milk whipped cream

I haven’t had crêpes in over 7 years. This recipe was super easy to make and they were incredible! Here’s the link to the recipe I used. For the filling + topping, I sliced up some strawberries & added Reddi-wip Almond Milk Non-Dairy Whipped Cream!

Lunch - Maggi Noodles + Just Egg & veggies

Fahim cooked the Maggi noodles while I cooked the Just Egg to add in later. Once the egg was done I set it aside. Then I washed and prepped the veggies. We used corn, red bell pepper & 4 green chili peppers. We stir-fried everything together. This was amazing & spicy!

Dinner - Buffalo Chick’n Cesar Salad

I made our current go-to salad for dinner. This time I used Gardein’s Seven Grain Crispy Tenders because we have a bit left to use up. Check out Episode 009 to see the details on how I make this salad!

Wednesday, February 24th

Breakfast - Robeks

We ordered our favorite bowls from Robeks their Nutty Açaí bowl. To veganize this bowl ask for no honey & no bee pollen. We add on agave & extra toppings of strawberries. We didn’t get blueberries this time because lately they haven’t been good.

Lunch - Mushroom Udon Soup + veggies

I used the Fortune Noodles Mushroom flavored udon which is vegan friendly. I added shiitake mushrooms, kale, & green onions to the soup. For seasonings, I added the packet provided along with garlic powder + sesame oil & chili oil. This was flavorful & perfect to have while fighting off a cold.

Dinner - Jackfruit Birria Tacos

I heated up the last of the jackfruit Birria leftovers for some tacos. I topped them with diced onion and homemade salsa. I have a video up on our youtube channel on how to make my mom’s homemade salsa, here’s the link to watch. The tacos were so juicy & flavorful! The topping missing was cilantro but we’re currently out.

That’s all for this week. Thank you so much for reading we appreciate it so much! Don’t forget to subscribe to get new posts sent directly to your inbox! (make sure to click confirm on the email you receive afterward) Wishing you all a good week <3

-Mariana & Fahim