What We Eat In A Week - Episode 011

Thursday, February 26th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

We picked up the Dunkin’ sandwich we were supposed to have the day before. For the full story of that fiasco check out Episode 10. To read how to veganize the Beyond breakfast sandwich and what we like to add to it checkout Episode 9!

Lunch - Flatbread Pesto Pizza

We found this vegan-friendly flatbread at ALDI. I placed the flatbread on an oiled baking sheet and began to assemble. First I spread Trader Joe’s Vegan Kale, Cashew & Basil Pesto onto the flatbread. I added additional seasonings of salt, pepper, garlic powder, & Italian seasoning. Next, I added the toppings which were Daiya Foods Mozzarella Style Shreds, bell pepper, Blackbird Rosemary Garlic Seitan, Shiitake Mushrooms, Kalamata olives, jalapeño slices, sweet kale salad mix. This flatbread pizza was incredible & so filling!

Snack - Oranges, Grapefruit, Mango, Blueberries

My uncle graciously dropped us off some oranges & grapefruits he picked. :’) I cut some up to have along with some blueberries and mango.

Dinner - Leftover Flatbread Pesto Pizza

We had the leftover pizza for dinner!

Friday, February 27th

Breakfast - Trader Joe’s Cinnamon Rolls

Trader Joe’s Cinnamon Rolls are accidentally vegan along with their seasonal Pumpkin Rolls! These are soo good. Definitely a must-try item from Trader Joe’s.

Lunch - Vegetable Pho

We ordered vegan-friendly pho from a local place called Palm Thai Cuisine. There are a few places that have vegetable pho available but make sure to ask if they use vegetable stock for their broth. This place thankfully does and has many great vegan-friendly options!

Dinner - Tacos de flor de Calabaza (zucchini flower) y Huitlacoche (mushrooms)

We had dinner with my parents. My dad brought some zucchini flower & huitlacoche tacos from this place by his work. Usually, we only get the zucchini flower tacos but we wanted to try huitlacoche this time and it was delicious! My parents said the best way to describe huitlacoche would be mushrooms that grow on corn. This places’ tacos are always amazing along with their salsa. We also added some lettuce & guacamole my mom made.

Saturday, February 28th

Breakfast - Leftover zucchini flower tacos

I heated up leftover zucchini flower tacos for breakfast. We each had two.

Lunch - Pasta Salad

First I cooked the pasta. Next, I prepped the veggies. I diced two tomatoes, half a cucumber, kalamata olives, a whole avocado. Then Fahim helped me heat up some Plant Ranch Foods Carne Asada which we like to add a sliced fresh jalapeño to while it cooks. Once the pasta was ready I added olive oil, balsamic vinegar, rice vinegar, salt, pepper, garlic powder & oregano to it. Mixed it all then added the rest of the ingredients and again mixed until well combined. Usually, I use red wine vinegar or white wine vinegar for this pasta salad but I was out of both but this still ended up being so delicious!

Dinner - Gardein Orange Beefless Bowl

We picked up a few of these at Grocery Outlet. These are a good frozen option!

Snack - SkinnyPop Butter Flavored Popcorn + hummus & baby carrots

We snacked on some popcorn while we watched TV. The SkinnyPop butter-flavored microwaveable popcorn is vegan-friendly! I had an additional snack of hummus & baby carrots.

Sunday, March 1st

Breakfast - Gardein Breakfast Bowl

We also picked up a few of these at Grocery Outlet. This bowl is a good quick breakfast option!

Lunch - Leftover pasta salad

We had some leftover pasta salad for lunch. This time I topped it off with red pepper flakes!

Snack - Nectarines

I washed a couple of nectarines to have as a snack.

Dinner - Panang curry + spring rolls

My family ordered Thai food from Palm Thai Cusine to have for dinner. We ordered Panang Curry (made sure to ask them to make it vegan which they said wouldn’t be a problem as this dish is traditionally made with coconut milk anyways) we had fried tofu as the protein. We also had some spring rolls. This was so great & flavorful!

Monday, March 2nd

Breakfast - Yogurt Bowl

I made us a yogurt bowl. First I added Silk’s Dairy-Free Plain Soy Yogurt to a bowl. Then I sprinkled some granola over top. Next, I washed a mango and blueberries. Added the fruit to the top along with more granola. Lastly, I drizzled some agave on top. This is a new favorite breakfast!

Lunch - Leftover pasta salad + spring mix

I added spring mix to a bowl. Drizzled the greens with leftover Follow Your Heart Cesar Salad dressing. Then added the last of the leftover pasta salad over top. This is another reason why I love making pasta salad, one dish fed the both of us 3 meals!

Dinner - Pad Kee Mao with fried tofu + Kung Pao Tofu & rice

We still had leftover Thai Food from Sunday. I heated up the noodles & kung pao tofu + rice for dinner. This was so tasty! I’m glad they could make these dishes vegan for us.

Tuesday, March 3rd

Breakfast - Vegan Nutella Banana Crêpes

I made us Nutella banana crêpes for breakfast. This was my first time trying them, they were heavenly! We used the vegan version of Nutella by the brand Nutiva at Sprouts we used their Classic flavor. The recipe we used for the crêpes was the same one we used for Episode 10’s Strawberry & cream crêpes. We topped them off with Reddi-wip Almond Milk Non-Dairy Whipped Cream!

Lunch - Ramen

We wanted a light & soupy lunch after having a sweet breakfast so ramen hit the spot. I had Mike’s Mighty Good Craft Ramen Vegetarian Vegetable Ramen Soup. My brother had given me a cup to try. I liked it, it’s a good healthier ramen option. I added some chili oil to it. I made Nissin Top Ramen Soy Sauce Flavor Ramen for Fahim. I added sesame and chili oil to the broth for extra flavor.

Dinner - Vegan Carne Asada Tacos

I used Plant Ranch Foods Carne Asada. I added half a chopped onion to it along with sliced fresh jalapeño. For seasonings, I added a version of Lawry’s from Cardenas + some salt & pepper. Lastly, I topped off the tacos with fresh chopped cilantro and homemade salsa I had made the other day. Here’s the link for the salsa video from our YouTube channel so you can make it at home. These were mouthwatering, tacos are the best!

Wednesday, March 4th

Breakfast - Just Egg scramble + air-fried potatoes + sautéed veggies

First I prepped and seasoned the potatoes. I air-fried them for a total of 20 minutes at 400°F. Make sure to stop halfway to mix them around. Next, I cooked the Just Egg scramble. In another pan, I sauteed the asparagus on its own for a couple of minutes and then added kale. I drizzled the veggies with lemon and used salt & pepper for seasoning. Lastly I plated everything. This breakfast was delightful.

Snack - Abuelita Chocolate

I made us some hot chocolate using Abuelita Chocolate tablets which are accidentally vegan! I made ours using almond milk. The Ibarra Chocolate tablets are also vegan friendly but I prefer Abuelita. :)

Lunch - Indomie Instant Noodles

Fahim made us soupy Indomie noodles for lunch. He used three chicken curry bags & one onion chicken bag. I added chopped green onions to the broth. This was the perfect lunch for the rainy weather we were having.

Dinner - Vegan Pozole

My brother dropped off a pot of vegan pozole my mom made for us. I added shiitake mushrooms to it and heated it up for dinner. I topped it off with cabbage, lemon, and hot sauce. This was divine! I can’t wait to share this recipe with you in the future it’s one of my favorites. My moms’ pozole is truly *chefs kiss*

Thank you for reading! I hope you enjoyed this week’s episode. 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) I hope you all have a good first week of March! See you next Thursday! <3

-Mariana & Fahim