What We Eat In A Week - Episode 014

Thursday, March 18th

Breakfast - Kashi Waffles topped w/ Bananas & Biscoff Cookie Butter

I toasted some Kashi Waffles for breakfast. We each had one of their golden goodness waffles that we had leftover and one of their seven-grain ones. I topped them off with sliced bananas, Biscoff cookie butter plus drizzled agave. This is so good and quick to make!

Lunch - Trader Joe’s Vegan Tikka Masala

This is one of our must-have frozen meals from Trader Joe’s. It’s perfect for when you want something quick! It’s tasty too :)

Dinner - Falafel Wraps + Fries

We picked up two falafel wraps from a local place called Shwarma Grill in Temecula along with a side of fries and grape leaves we saved for later! It was a nice day out so we ate dinner at a small park! This place has great food and prices, if you’re ever in the area check them out!

Snack - Grape Leaves

We had ordered 12 grape leaves from Shwarma Grill and each had 3 for a snack while we watched a show.

Dessert - Trader Joe’s Cold Brew Coffee and Boba Coconut Nondairy Frozen Dessert

For dessert, we had Trader Joe’s new vegan ice cream. We had to stop ourselves from eating the whole pint in one sitting! Definitely going to be picking up a couple of pints of this delicious treat next time!

Friday, March 19th

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

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

Lunch - Trader Joe’s Japanese Style Fried Rice + Vegetable Gyozas + Avocado

Fahim heated up TJ’s Japanese Style Fried Rice in a medium pan. I made the vegetable gyozas (from Grocery Outlet) in a separate small pan. I cut up a couple of kiwi avocados my brother had given us as another side. This is simple and satisfying!

Snack - Grape Leaves

We each had 3 more grape leaves while we waited for the ramen!

Dinner - Paldo Hot & Spicy Ramen

This ramen is easy to make and good! We like adding hot sauce from Mexico to it for some added flavor and heat!

Saturday, March 20th

Breakfast - Dunkin’ Beyond Sausage Breakfast Sandwich

We had an appointment to get to this morning so we picked up Dunkin’ for a quick breakfast. Asking for no egg and no cheese makes their Beyond sandwich vegan-friendly! To read what else we like to eat with ours plus pictures check out Episode 9!

Lunch - Falafel Plate + Grape leaves + Batata Harra

When lunchtime rolled around we had just left our appointment and were close to our ultimate favorite Lebanese restaurant called Mezzaterranean in Rancho Cucamonga which was the perfect excuse to place a takeout order. We ordered their falafel plate, 6 grape leaves, and Batata Harra. This is our go-to order and like always the food was spectacular! We highly recommend this place. :)

Pick Me Up - Joe & The Juice

We were in SD for the evening and had to stop by for some juice from Joe & The Juice. We ordered the following juices: 1 Doc Go Away, 1 Green Sport plus kale! Their juices are superior! We wish they’d open a location closer to us.

Dinner - Atlas Monroe Vegan Cripsy Fried Chick’n Sandwiches

Atlas Monroe had posted they were in SD for the weekend so we stopped by to grab dinner after we went to the beach. We ordered 2 Crispy Chick’n Sandwich Combos (side of garlic & herb fries). I can’t explain how incredible this was. Their chick’n was moist, flavorful, and crispy! Atlas Monroe hands-down have the best vegan fried chick’n! I hope they open a brick and mortar soon because they really wowed us and we want to support them more often!

Sunday, March 21th

Breakfast - Everything Bagel with Kite Hill Chive Cream Cheese

I sliced and toasted a Trader Joe’s Everything Bagel and spread the last of the Kite Hill Chive Cream Cheese over top!

Lunch - Chick’n Salad

Fahim air-fried the chick’n for me. We used the Gardein Seven Grain Crispy Tenders because quite frankly, if they’re not drenched in sauce they’re no good, but we have to use up the bag we have. I added spring mix into our bowls. For the dressing, I used white wine vinegar, olive oil, lemon juice, salt, and pepper. Then I added diced cucumber, tomato, and avocado. Usually, I drench both of our chick’n serving in Red Hot Sauce but we only had enough left in the bottle for one serving so I drenched mine in Sweet Baby Ray’s Barbeque Sauce and drizzled some chili oil over it too.

Dinner - Basil Fried Rice with Vegetables & Fried Tofu

We picked up takeout from Palm Thai Cuisine in Wildomar. We ordered Basil Fried Rice, 2 orders of veggie spring rolls, and Pad Kee Mao (we saved it for the next day). This place is delicious!

Monday, March 22nd

Breakfast - Robeks Nutty Açai Bowls

To veganize this bowl from Robeks omit the honey and bee pollen. We add agave and strawberries to our bowls!

Lunch - Pad Kee Mao with Vegetables and Fried Tofu

We heated up the Pad Kee Mao from the day before for lunch!

Snack - Back to Nature cheese-flavored crackers

These are the best vegan cheese-flavored crackers! We found them at Grocery Outlet!

Dinner - Couscous + Side of Veggies, Air-fried Garbanzo Beans & Hummus

First I made the Couscous according to the instructions on the box. I used Near East’s Couscous Roasted Garlic & Olive Oil box which is vegan friendly! Next, I drained and rinsed a can of garbanzo beans. Put them in a bowl, drizzled some olive oil, seasoned them with garlic powder, salt, pepper, cayenne pepper, and smoked paprika. Then air-fried a can of garbanzo beans at 390°F for 15 minutes.

While those cooked I sauteed the vegetables I used half an onion, 3 bell peppers, and frozen mixed vegetables (green beans, carrots, corn). I seasoned them with garlic powder, salt, pepper, and lemon pepper seasoning. Lastly, I plated everything along with a side of hummus! This was scrumptious!

Dessert - Trader Joes Cheeseless Cheesecakes Topped w/ Strawberry Jelly

These vegan cheesecakes from Trader Joe’s are pretty good! I’d rate them a 7/10. Obviously homemade is better but this satisfies that cheesecake craving. I topped them with some strawberry jam this time which elevated it!

Tuesday, March 23rd

Breakfast - Peanut Butter Jelly Waffles + Trader Joe’s Instant Cold Brew Coffee

I toasted Kashi’s Seven Grain Waffles and spread some peanut butter and jelly over them and stacked them like a sandwich. This was actually such a good idea! This would be a perfect on-the-go breakfast too!

Lunch - Leftover Couscous n’ Veggies, Mini Samosas & Hummus

First I put the Trader Joe’s Mini Vegetable Samosas into the air-frier at 400°F for 10 minutes. While that cooked I heated up the leftover Couscous and veggies from the day before together plus a couple of handfuls of kale. I added some vegetable broth to the pan along with lemon pepper seasoning and garlic powder. Lastly plated it all with a side of hummus. We were pleasantly surprised about TJ’s Mini Vegetable Samosas, they’re so good!

Dinner - Ceviche de Soya

My mom and brother made ceviche de soya for us! They added diced avocado to it as well. We topped it with Tapatío and ate it with some tostadas. This is my favorite way to veganize ceviche! If you read how my family and I make it check out Episode 8!

Wednesday, March 24th

Breakfast - Cheezy Avocado Toast

I made us cheezy avocado toast this morning! For details on how to make it check out Episode 10! The couple of things I did differently this time was that I used lemon pepper seasoning instead of adding lime juice and I didn’t top it with vegan parmesan because we didn’t have any. You could top it with nooch (nutritional yeast) if you want an extra cheezy flavor but it didn’t need it. This breakfast was tasty and filling!

Lunch - Leftover Ceviche De Soya

We just ate leftover ceviche do soya for lunch. We topped it with our favorite hot sauce from Mexico and used tostadas to scoop it up with!

Dinner - Vegan Carne Asada Nachos

First I placed tortilla chips onto a microwave-safe plate. Then I topped the chips with Daiya Foods Mozzarella Style Shreds and Plant Ranch Foods Carne Asada. I microwaved the plate until the cheese had melted though which was 3 minutes. While that was in the microwave I made the Guacamole for seasonings I added lemon pepper seasoning and chili de Arbol molido (ground up chili de Arbol). Once the cheese melted I topped the nachos with pickled jalapeños and drizzled Simple Truth Organic Plant-Based Sour Cream Alternative. This was finger-licking good! I usually top nachos with homemade salsa but I didn’t have any on this day.

Thank you for reading! If you enjoyed this newsletter or one of our meals please Tweet me @marianavtp and share your thoughts with me! Don’t forget to subscribe to get new posts sent directly to your inbox! Be safe sending you all love <3 See you next Thursday :)

-Mariana & Fahim