What We Eat In A Week - Episode 019

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This week has more quick meal ideas, a simple but luscious Chick’n Tender Sandwich, and a few of our favorite takeout options. I also had my top two wisdom teeth extracted on Monday so there will be some smoothie action and my favorite comfort soup Sopa de Fideo! We hope you enjoy it! <3

Thursday, April 22nd

Breakfast - Just Egg Scramble + Everything Bagel + Pineapple

I made Just Egg into a scramble and mixed in spring mix into it towards the end. I toasted an everything bagel and spread Miyoko’s Creamery Double Cream Classic Chive Cheese over top. I wanted to finish eating the pineapple in the fridge so I added that as another side! This was so good!

Lunch - Chick’n Tender Sandwich

I wanted to make a wrap but I didn't realize we were out of flour tortillas so I decided to make sandwiches instead. First air-fried Gardein Ultimate Plant-Based Chick’n Tenders. Next, I made spicy mayo by mixing the following ingredients into a bowl: Follow Your Heart Veganaise, sriracha, cayenne powder, and smoked paprika. Then, I toasted a sesame bun and spread the spicy mayo on each side. For toppings, I used sliced tomatoes, dill pickle slices, and butter lettuce. This was amazing and I will definitely be making this again!

Dinner - Spicy Basil Fried Rice + Spring Rolls from Palm Thai Cuisine

After we worked out we decided to pick up dinner because I wasn’t feeling well. We ordered takeout from our favorite Thai place. We ordered their Spicy Basil Fried Rice w/ veggies & fried tofu, Pad Kee Mao w/ veggies & fried tofu, and spring rolls. We ate the fried rice and spring rolls for dinner and saved the Pad Kee Mao for later in the week. Thai food is always a good idea!

Friday, April 23rd

Breakfast - Kashi Golden Goodness Waffles Topped w/ Biscoff Cookie Butter + Bananas

I toasted Kashi waffles and topped them with Biscoff Cookie Butter, sliced bananas, cinnamon, and drizzled agave. This is my go-to for a fast but tasty breakfast!

Lunch - Poke Bowls

I spent the day with my mom and when lunchtime rolled around we were close to a poke place so we ordered lunch from there. For our bowls I picked white rice as a base and tofu as the protein for sauces I added their house poke sauce and sweet chili sauce (make sure to ask if they’re vegan friendly - it varies from place to place but both sauces are vegan-friendly here.) For the toppings I got: cucumber, seaweed “salad”, edamame, green onions, corn, ginger, avocado, fried onions, seaweed flakes + sesame seeds.

Dinner - Nongshim So Veggie Noodle Soup Cup

We were still pretty full from lunch so we just had So Veggie Noodle Soup Cups for dinner. These are great and come in handy for a quick meal!

Dessert - Jolly Llama Dairy-Free Cool Mint Choc Chip Ice Cream Sandwich

Saturday, April 24th

Breakfast - Just Egg Omelette

I made an omelet using Just Egg. First I sauteed onion, red bell pepper, jalapeño, and kale. Then I set that aside and buttered two pans with Miyokos Creamery Cultured Vegan Butter, added the just egg into the pan topped with sea salt and pepper. Once it started to bubble I carefully placed a few spoonfuls of veggies into the egg. I let it cook for a few more minutes then topped it off with Miyoko’s Creamery Pepperjack Shreds before flipping it. Once the other side cooked I folded the omelets onto plates and added the rest of the veggies inside and more of the pepper jack shreds. These omelettes were incredible!!!

Snack - Jolly Llama Vanilla Fudge Sundae Cone

If you’re missing Drumsticks, look no further, Jolly Llama has the vegan version (yes even the bottom is filled with chocolate)! The first time we had these was when we lived in Vegas (over a year ago) and we’ve been getting them ever since whenever we’re in Sprouts!

Lunch - Vintage Vegan Diner Sliders + Lemon Pepper Tofu Bites

I heated up Vintage Vegan Diners sliders in the microwave and air-fried the lemon pepper tofu bites. Everything they make is so delicious and made from scratch! Check out Vintage Vegan Diner if you haven’t already, their affordable vegan goodies are available to ship in NV and CA!

Dinner - Panang Curry + Tom Kha Soup from Palm Thai Cuisine + Spring Rolls

My family came over for dinner and all of us were in the mood for Thai food. We ordered Panang Curry with fried tofu. This dish is traditionally dairy-free (they use coconut milk) but I’d make sure to double-check to ask if everything’s vegan-friendly. Luckily this place always makes sure the dish we’re getting is vegan. We also ordered Tom Kha Soup with tofu that we ended saving most of it for another day because we were so full from the curry and spring rolls. All the dishes were incredible as always!

Dessert - Alden’s Organic Dairy-Free Vanilla Bean Sammie

This is hands down the best vegan ice cream sandwich we have tried! We find these at Sprouts too.

Snack - SkinnyPop Popcorn

I wanted to snack on something while we watched TV so I microwaved SkinnyPop’s Butter Flavored Microwaveable bags which are vegan friendly!

Sunday, April 25th

Breakfast - Nutty Açai Bowls from Robek’s

We treated ourselves to our go-to order from Robek’s. To veganize this bowl omit the honey and the pee pollen. We like to add fresh strawberries as an extra topping.

Lunch - Pad Kee Mao and Tom Kha Soup from Palm Thai Cuisine

We heated up the Pad Kee Mao and Tom Kha Soup along with some rice for lunch.

Dessert - Jolly Llama Caramel Chocolate Chip Cone

The chocolate version is perfect for when you want a bit richer cone. The chocolate ice cream isn’t overwhelmingly sweet and the caramel is wonderful!

Dinner - Nongshim So Veggie Noodle Soup Cup + Gardein Ultimate Chick’n Tenders w/ spicy mayo

We had the so veggie noodle soup cup and air-fried Gardein Ultimate Chick’n Tenders for dinner. I made spicy mayo to dip the tenders in using the same “recipe” I mentioned earlier. I also added some seaweed flakes to my noodle cup.

Monday, April 26th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

We woke up at 5 AM because I had a dentist appointment in Tijuana and needed to leave our place early in the morning to meet up with my mom and brother. We picked up Dunkin’ for breakfast, it was quite frankly too early to make something. To veganize their Beyond Breakfast Sandwich omit the egg and cheese. We like to stack hashbrowns in our sandwich along with Green Pepper Cholula Sauce. For pictures check out Episode 9!

Lunch - Veggie Soup + Hummus Feta Veggie Sandwich

My family and I went to a restaurant in Tijuana with vegan-friendly options called El Yogurt Place. I ordered their vegan-friendly veggie soup. Since I just had my top two wisdom teeth extracted I couldn’t chew and we had to ask them to blend my soup so I could actually eat it. The calabaza jam they have here is glorious so my mom grabbed some from their cafe and noticed they had vegan parmesan so she got that for us too!

Fahim had a hummus feta veggie sandwich for lunch. I made us lunch the night before! For the sandwich, I spread hummus on toasted multigrain bread. For toppings, I used sliced tomatoes, cucumber, butter lettuce, and Violife Feta Cheese. This sandwich was delightful! I ate mine a couple of hours after lunch because I had to wait for my mouth to stop bleeding.

Snack - Mango, Green Apple + Peanut Butter, Orange

I had also packed us snacks which I didn't end up getting to enjoy because I couldn’t bite down or chew on firmer things but Fahim had those snacks later in the day!

Dinner - Nongshim So Veggie Noodle Soup Cup

Fahim had So Veggie Noodle Soup for dinner and when I finally made it home he made one for me too. He cut up the noodles so I’d eat more comfortably. These cups are very helpful to have!

Tuesday, April 27th

Breakfast - BYO Smoothie + Nutty Açai Bowl from Robeks

We picked up Robek’s for breakfast because it was the easiest thing I could actually eat this morning. Fahim ordered our usual, the Nutty Açai Bowl — as we said earlier, to veganize it ask for no honey and no bee pollen and we add fresh strawberries as a topping. I got the Build Your Own smoothie with the following ingredients: açai juice, orange juice, blueberries, mango, strawberry, pea protein, agave, turmeric, peanut butter, and spinach.

Lunch - Sopa de Fideo + yellow and green lentils, Potato, red bell pepper, and kale

It was a rainy day and I still wasn’t feeling great so I decided to make my favorite comfort soup for lunch — Sopa de Fideo! First I cooked washed green and yellow lentils in a separate pot. In a large pot, I made Sopa de Fideo (recipe will be in my cookbook)! I like to add more protein and veggies to it to make it more filling! This time I added cooked yellow and green lentils for protein, red bell pepper, potatoes, and kale!

Dinner - Gyro Salad + One Love Burrito from Gentle Grill

We needed to do groceries this day so before we did that we picked up takeout from an all-vegan place close by called Gentle Grill! I had their Gyro Salad and added their housemade feta as a topping. Fahim had their one love burrito. Everything was wonderful as usual! Thankfully salads are one of the few things I can enjoy (slowly) at the moment.

Snack - Trader Joe’s Vegan Vanilla Cupcakes + Potato topped w/ avocado & vegan parmesan

We couldn’t wait to try Trader Joe’s new vegan vanilla cupcakes and each had one for dessert! Later in the night, I had to eat something so I could take my antibiotics. I ended up microwaving a couple of medium potatoes and topping them with salt, pepper, avocado, and the vegan parmesan from the restaurant in Mexico (which was so good I cant wait to have it with pasta)!

Wednesday, April 28th

Breakfast - Smoothie

I made smoothies using Wowona Pear-fect Peach Blend frozen mix from Costco as the base! I added a tablespoon of moringa powder, 1 Tablespoon of Earthly Choice’s espresso maca mulberry superfood blend powder, 2 Medjool dates, and a tablespoon of peanut butter. I used Suja Immunity Juice for the liquid. This smoothie was so flavorful and filling!

Lunch - Leftover Sopa de Fideo + Tortillas

I heated up leftover Sopa de Fideo and tortillas. I ripped up the tortillas into small pieces and put them in the sopa!

Snack - Trader Joe’s Vegan Oatmeal Chocolate Chip Cookies

We snacked on a couple of these yummy cookies! Luckily they’re soft so I was able to eat them without a problem :)

Dinner - Caesar Salad

First I added spring mix into a bowl then topped the greens with diced tomatoes, sliced kalamata olives, garbanzo beans, cubed avocado, diced Violife Feta, and drizzled Trader Joe’s Vegan Caesar Dressing over top! This was our first time trying TJ’s Vegan Caesar Dressing and it was actually great!

Dessert - Trader Joe’s Non-Dairy Oat Frozen Dessert Strawberry Flavor

We finally spotted this new vegan strawberry ice cream from Trader Joe’s I had been on the lookout for and it was worth the wait — this ice cream is scrumptious! Definitely try it out if you see it!

Thank you so much for reading! If you enjoyed this episode 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 email inbox every Thursday! Hope you’re all doing good, sending you all good wishes! <3 See you next time :)

-Mariana & Fahim