What We Eat In A Week - Episode 021

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This week has a lot of quick meal ideas, my Mom and I making vegan Chile Rellenos again, takeout, a vegan Korean Corn Dog from Beleaf Burgers + more. I also cooked some of our favorite dishes: chilaquiles, tacos Al Pastor, and Sopa de Fideo!

We hope you enjoy it!

Thursday, May 6th

Breakfast - Nutty Açai Bowl from Robek’s

We both woke up with stomachaches and açai bowls were all we could think about having. This is our favorite bowl from Robek’s! To make it vegan ask for no bee pollen and no honey. We like to add agave and strawberries to our bowls.

Lunch - Nongshim Soon Veggie Noodle Soup Cup

These cups come in handy! We still weren’t feeling good and just wanted to have something quick to eat.

Snack - Leftover Spring Rolls & Strawberry Cake

We ate the last slice of strawberry cake I had made the day before along with leftover spring rolls.

Dinner - Vegan Chile Rellenos + Spanish Rice

I spent the evening making vegan Chile Rellenos with my mom. This time we covered them in salsa and it was even better than last time! I can't wait to share this recipe with you all!

Friday, May 7th

Breakfast - Chilaquiles + Leftover Chile Rellenos & Spanish Rice

For breakfast, I heated up the leftover Chile Rellenos and rice along with a side of freshly made chilaquiles! To read how I make chilaquiles check out Episode 16! This time I used what I had leftover of my mom’s tomato-based salsa, green salsa, and a bit of leftover tomatillo salsa. We’d been craving chilaquiles for a while so this hit the spot.

Lunch - Vegan Al Pastor Tacos

I heated up Plant Ranch Al Pastor on a pan. I added lime juice, a version of Lawry’s from Cardenas, and cayenne powder for extra seasonings. Lastly, I topped the tacos with diced avocado, minced cilantro, and green salsa. This was delicious and filling!

Dessert - Outshine Bars (Grape & Strawberry)

These variety packs of Outshine bars from Costco are the perfect refreshing treat.

Dinner - Smoothie

I made us smoothies for dinner using Costco’s “Fresh Start Smoothie Blend” which has blueberries, strawberries, raspberries, kale, and spinach. For the liquid, I used Suja’s Citrus Immunity juice and Humm Pomegranate Lemonade Kombucha. Smoothies make a good light dinner!

Saturday, May 8th

Breakfast - Kashi Berry Bliss Waffles + Just Egg Scramble + Hashbrowns

First I washed and grated potatoes for the hashbrowns. I seasoned the grated potatoes with a version of Lawry’s from Cardenas, thyme, and pepper. Next, I cooked Just Egg into a scramble and added spinach to it towards the end. Then I toasted the waffles and plated everything together. This was so good!

Lunch - Vegan Korean Corn Dog + Hot Chick’n Sandwich + Nashville Hot Fries

After my appointment, we were very hungry so we stopped to have lunch at Beleaf Burgers. Everything was great! I’ve been wanting to try their Korean corn dog for while and it didn’t disappoint. The Nashville hot fries were incredible! The only suggestion we have is if you get the Hot Chick’n Sandwich to get buffalo sauce on the side because it’s not spicy enough for us.

Dessert - Baskin Robbins Dairy Free Cookie Dough Ice Cream

We hiked for an hour at Chino Hills State Park and were craving a little treat afterward so we stopped by Baskin Robbins for a scoop of their vegan ice cream!

Dinner - Paldo Kimchi King Bowl

Fahim and I have been on the hunt for this particular kimchi noodle for so long. Fahim’s parents used to get these noodles at Costco and we have been waiting for the day we saw them again and it finally came! They improved the recipe and use fresh kimchi and made the bowls king size. These noodles are amazing!

Sunday, May 9th

Breakfast - Dunkin’ Beyond Sausage Breakfast Sandwich

We had a late start to the morning and decided to pick up breakfast from Dunkin. To veganize their Beyond Breakfast Sandwich omit the egg and cheese. We like stacking hashbrowns into the sandwich and drizzling Green Pepper Cholula inside too! For pictures check out Episode 9!

Lunch - Spicy Basil Fried Rice from Palm Thai Cuisine

It was Mother’s Day and my Dad’s birthday so my family decided to get Palm Thai Cuisine for lunch! I had spicy basil fried rice with fried tofu. Fahim had a Paldo Kimchi Noodle Bowl for lunch.

Dinner - Paldo Kimchi King Bowl

When I got home I made a Kimchi Noodle Bowl for me and Fahim ate the Spicy Basil Fried Rice (I ordered an extra plate for him).

Monday, May 10th

Breakfast - Smoothie

I made smoothies using Wowona Pear-fect Peach Blend and Triple Berry Blend frozen mixes from Costco as the base. For the liquid, I used oat milk because we didn’t have any more juice left.

Lunch - Sopa De Fideo

All I wanted was Sopa de Fideo since I wasn’t feeling great this day. I like adding extra protein and veggies to make it more filling. This time I added green lentils, yellow lentils, yellow bell pepper, and kale. It was delightful as always and made me feel better. :)

Snack - Baby Carrots + Hidden Valley’s Vegan Ranch

I dipped baby carrots into Hidden Valley’s vegan ranch as a snack. Let me tell you, this ranch is spot on and I will be dipping everything I can into it! We found it at Walmart.

Dinner - Gardein Ultimate Chick’n Tenders + Potatoes

For dinner, I air-fried Gardein Ultimate Chick’n Tenders. We dipped the tenders in Hidden Valley’s vegan ranch and Frank’s Red Hot Buffalo Sauce. As a side, I boiled potatoes for 15 minutes, drained them, cut them, seasoned and sprayed a little bit of oil on them then air-fried them at 400° for 15 minutes.

Tuesday, May 11th

Breakfast - Avocado Toast

First I toasted vegan-friendly multigrain bread. I mashed two avocados along with salt, pepper, and garlic powder. Then spread the mashed avocado evenly onto each piece of toast. Lastly, for toppings, I used sliced tomatoes, cucumber, red pepper flakes, and vegan parmesan. This was very tasty!

Lunch - Leftover Sopa De Fideo + Takis Wave Chips

I heated up leftover Sopa de Fideo for lunch. I couldn’t help myself and had some Takis Wave chips too.

Dinner - Falafel Plate + Fries from Shwarma Grill

We spent a few hours painting and decided to pick up dinner because we were craving falafel. We ordered two veggie combo plates (3 falafel pieces, 3 grape leaves, hummus, and tabbouleh), a 12 piece order of grape leaves, and fries.

Wednesday, May 12th

Breakfast - Just Egg Scramble + Spanish Rice + Avocado

First I cooked Just Egg into a scramble. Then I heated up leftover Spanish rice as a side along with sliced avocado. This is definitely one of our favorites breakfast combos!

Lunch - Vintage Vegan Diner Sliders + Leftover Sopa de Fideo + Grape Leaves

Fahim heated up the last of the leftover Sopa de Fideo while I microwaved Vintage Vegan Diner’s wonderful sliders. As a side, we had 3 grape leaves. This was a random lunch but delish!

Dessert - Kind Frozen Mint Chocolate Almond Bar

This new frozen Kind Bar flavor is so good!

Dinner - Buffalo Chick’n Ranch Salad

First I air-fried Gardein’s Nashville Hot Chick’n Tenders. While that was cooking I added spring mix into bowls. Next, I drizzled the greens with Hidden Valley’s vegan ranch. Then I added diced cucumber and cut Chick’n Tenders over top. Lastly, I drizzled Frank’s Red Hot Buffalo Sauce over the Nashville Hot Chick’n Tenders. We enjoyed this salad so much and will be making it again!

Snack - Mango

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! Wishing you all a wonderful weekend and Eid Mubarak to those celebrating <3 See you next time :)

-Mariana & Fahim