What We Eat In A Week - Episode 037

Welcome back to our vegan newsletter showcasing what we eat in a week! If you’re new and want to learn more about us and why we started this series, read our About Section :)

Note: We decided to publish new episodes every Friday instead of Thursday to give me a little more room to write!

We enjoyed an assortment of foods this week: vegan pozole, crispy chick’n sandwiches, pasta salad, cheezy potatoes, homemade poke bowls, PB Oreo Milkshake, chick’n tenders from Plant Power Fast Food, and so much more!

This week I made our staple breakfast — Just Egg + Rice + Avocado a few times. I also made a new favorite for the first time — Just Egg Bites, yes vegan egg bites!

We also FINALLY tried Salted Caramel Brownie Oreos!

You’ll have to read through for all the details :)

We hope you enjoy this edition and don’t forget to let us know what your favorite meal was in the comments!

Thursday, August 26th

Breakfast - Just Egg + Rice + Avocado

First, I cooked Just Egg into a scramble. Next, I heated up some rice and put the Just Egg scramble over top. For toppings, I drizzled sesame oil, chili oil, and topped off our plates with sliced avocado, and red pepper flakes. This is our favorite go-to filling breakfast!

Lunch - Tacos de Huitlacoche y flor de calabaza

My dad ordered huitlacoche tacos and flor de calabaza (squash blossom) quesadillas with no cheese so essentially they’re tacos. My parents said the best way to describe huitlacoche would be mushrooms that grow on corn. I added lettuce & the salsas that come with the tacos. We crave these so much, this place is too good!

Dinner - Vegan Pozole

I had vegan pozole my cousin made for my Grandmas's birthday. She’s so sweet and usually makes a separate pot for everyone that doesn’t eat meat. I topped it with chopped cabbage, lime, and tapatío!

Friday, August 27th

Breakfast - Smoothie

For the smoothie base, I used Rader Farms’ Fresh Start Organic Smoothie Blend and Wawona’s Organic Daybreak Blend from Costco. I added a heaping tablespoon of peanut butter and chia seeds. For the liquid portion, I used Suja’s Citrus Immunity juice. Smoothies are quick to make and so refreshing!

Lunch - Crispy Buffalo Chick’n Sandwich

First, I air-fried Gardein’s Ultimate Plant-Based Chick’n Filets. Next, I toasted Sesame Buns from Costco. I spread Follow Your Heart’s Thousand Island Dressing on the buns. I spread Primal Kitchen’s No Dairy Buffalo Sauce made with cashew butter on top of the Gardein Chick’n Filet and placed the filet on the bun. For toppings, I added sliced tomato and spring mix! This was great and simple to make!

Snack- Homemade Banana Chocolate Chip Muffins

It was my brother’s birthday so I baked muffins! I made banana chocolate chip and banana nut muffins. Here’s the link for the recipe I always use. I add cloves, cinnamon, and nutmeg to the batter.

For one half of the batter, I added chocolate chips and for the second half of the batter, I added chopped pecans. These were amazing as always we each had one as a snack before dinner! I'm glad I made extra :)

Dinner - Mushroom Udon Soup

I used Fortune Udon Mushroom Flavor noodles we get from Grocery Outlet. I like to add chili oil, sesame oil, garlic powder, black pepper, and sea salt to the broth. I also added spring mix and sliced jalapeños from our garden. We love this soup!

Dessert - Homemade Banana Nut Muffin

We shared a banana nut muffin for dessert.

Saturday, August 28th

Breakfast - Just Egg + Rice + Avocado

I made our favorite breakfast again! First, I cooked Just Egg into a scramble. Next, I heated up rice then put the Just Egg scramble over top. For toppings, I drizzled sesame oil, chili oil, and topped off our plates with sliced avocado, and red pepper flakes.

Snack - Strawberries

We snacked on some fresh strawberries.

Lunch - Pasta Salad

It was my Mom’s birthday and she loves my pasta salad so I made some when we went over. To make the pasta salad, I first cooked Rotini pasta, drained it, and put it back into the pot. Next, I added olive oil, white wine vinegar, salt, pepper, red pepper flakes, and a lot of oregano. Then I added diced cucumber, tomato, avocado, and 4 sliced Beyond Meat Hot Italian Sausages. This was delicious as always!

Dessert - Salted Caramel Brownie Oreos

When we went to the store to get the Beyond Meat Sausages, Fahim picked up these Salted Caramel Brownie Oreos without me even noticing. He knew I’ve been wanting to try them so when we got home we snacked on a few of them. These Oreos are THE BEST!

Dinner - Amy’s Sweet & Sour Bowls

We weren't very hungry so we had a light dinner. Fahim heated up Amy’s Sweet & Sour Bowls and picked the broccoli out of my bowl for me (because of my IBS). These come in handy for quick light meals! We found these at Grocery Outlet.

Snack - Plumcot

I snacked on a Plumcot — we get these from Costco and I am obsessed!

Sunday, August 29th

Breakfast - Banana Chocolate Chip Muffins + Protein Shake

I made our go-to protein shake for breakfast this morning. I used Shaklee’s Soy Protein Life Energizing Shake Café Latte flavor, Silk Almondmilk, a couple of fresh strawberries, and topped it with cinnamon!

We also had a banana chocolate chip muffin with our shake.

Snack - Plumcot

I snacked on another Plumcot before lunch.

Lunch - Leftover Pupusas + Cheezy Potatoes

For lunch, I heated up the leftover pupusas I made! Check out last week’s episode for the details. I topped it with the curtido and salsa I made.

We were still hungry since we each only had one pupusa so I made us some cheezy potatoes. I washed and cut the potatoes in half, sprayed them with canola oil. I seasoned one side with sea salt and pepper and the other side with complete seasoning and garlic powder. I air-fried the potatoes at 400°F for 20 minutes. After 20 minutes I sprinkled Good Planet Foods Plant-Based Mozzarella Shreds over top of the potatoes and put the potatoes back into the air-frier for 3 -5 mins (until the shreds melted).

We dipped the potatoes in Hidden Valley’s Plant-Powered Ranch and Primal Kitchen’s No Dairy Buffalo Sauce made with cashew butter. These cheezy potatoes were DELICIOUS!

Dinner - Chick’n Tender Sandwich + PB Oreo Milkshake from Plant Power Fast Food

We had a very chaotic evening so we ended up driving to Plant Power Fast Food for dinner. We ordered their Crispy Chick’n Wraps but they told us they ran out of tortillas but that they could make it into a sandwich instead. We ended up ordering 2 Peanut Butter Oreo milkshakes. We also ordered 2 chick’n tenders so we could save them for lunch the following day.

Monday, August 30th

Breakfast - Panera Bread You Pick Two, Ten Vegetable Soup + Mediterranean Veggie Sandwich

We picked up Panera for breakfast because I wasn’t feeling good this morning and couldn’t make breakfast. We ordered their “you pick two” and got their ten vegetable soup which is vegan friendly, and their Mediterranean veggie sandwich which you can veganize by asking for no feta and opting for one of their vegan-friendly breads (we get their Black Pepper Focaccia).

Snack - Watermelon

While I was visiting my family I snacked on some watermelon topped with pico de gallo.

Lunch - Leftover Chick’n Tenders from Plant Power Fast Food + Pasta Salad

We heated up the leftover chick’n tenders from Plant Power Fast Food for lunch along with leftover pasta salad. I forgot to take pictures.

Dinner - Gardein Orange Beefless Bowl + Kashi Cinnamon Super Loops

When dinnertime rolled around I wasn’t very hungry so I had a bowl of Kashi’s Cinnamon Super Loops cereal. Fahim had a Gardein Orange Beefless Bowl.

Dessert - Plumcot

We both snacked on a plumcot after dinner.

Tuesday, August 31st

Breakfast - Just Egg + Rice + Avocado

I made our favorite breakfast for the third time this week! First, I cooked Just Egg into a scramble. Next, I heated up rice then put the Just Egg scramble over top. For toppings, I drizzled sesame oil, chili oil, and topped off our plates with sliced avocado, and red pepper flakes.

Lunch - Tacos de Huitlacoche y flor de calabaza

We heated up the last of the huitlacoche y flor de calabaza tacos. I added spring mix and the last of the salsa I made into the tacos! I wanted to mention again that huitlacoche is a mushroom that grows on corn and flor de calabaza is a squash blossom.

Snack - Plumcot + Strawberries

I snacked on a plumcot and the last of the strawberries.

Dinner - Nongshim So Veggie Ramen + Veggies + Crispy Tofu

We were craving something soupy and decided to jazz up Nongshim’s So Veggie Ramen. First I cubed some tofu and tossed the tofu in soy sauce, garlic powder, salt, pepper, and sesame oil. I air-fried the tofu at 400°F for 10 minutes.

In a small pan, I sauteed diced bell pepper, onion, jalapeño slices from our garden, garlic powder, salt, and pepper. Then we cooked the ramen in separate saucepans and added the sauteed veggies, air-fried tofu, and frozen edamame into the broth. This was very TASTY!

Dessert - Miss Jones Baking Co Sea Salt Chocolate Chip Cookies

We found Miss Jones Baking Co Sea Salt Chocolate Chip Cookie Mix at Costco — the mix itself is vegan friendly and you can make the ingredients to add in vegan. I added in Just Egg instead of actual egg and 1/4 cup of softened vegan butter. The box also has vegan ingredient suggestions of 1/4 cup of vegan butter and 1 flax egg. These cookies are yummy and quick to make so I had to make them again this week!

Wednesday, September 1st

Breakfast - Homemade Just Egg Bites

My brother had sent me a video of egg bites that I wanted to veganize. This morning I decided to go for it and they were delicious! I was so pleased with how they turned out since it was my first time making them. Here’s the link to the TikTok I made so you can make them too! These are perfect for quick on-the-go meals. This morning I toasted Oroweat Organic 22 Grain & Seeds bread to go along with the Just Egg bites!

Snack - Miss Jones Baking Co Sea Salt Chocolate Chip Cookies

On our drive back home we snacked on a few cookies I packed to go with us.

Lunch - Homemade Poke Bowls

I had also packed us vegan poke bowls for lunch. We ended up eating them when we got home since I got off of work earlier this day. The night before I air-fried frozen tofu cubes at 400°F for 15 minutes. I tossed the tofu in garlic powder, hoisin sauce, and Szechuan sauce and let it sit in a Tupperware overnight.

In the morning, I added a cup of rice into the Tupperware bowl. I also microwaved the marinated tofu for 2 minutes. Then I prepped the toppings which included the following: diced cucumber, sliced avocado, garlic edamame, and seaweed salad from Costco. I made my own sauce using tamari, sesame oil, chili oil, and rice wine vinegar. Lastly, I drizzled the homemade sauce and sriracha over the top of each bowl. This is easily one of our favorite meals!

Dinner - Snapdragon Vietnamese Pho

We heated up Snapdragon Vietnamese Pho bowls for a light dinner. We found these at business Costco — they’re good, vegan-friendly, tasty, and convenient.

Snack - Peanut Butter & Chocolate Puffins Cereal

We got hungry later in the night so we had a bowl of Puffin’s Peanut Butter & Chocolate Cereal with Silk Almondmilk. This cereal is the vegan version of Reeses Puffs — which unfortunately aren’t vegan because they contain D3. This cereal is a healthier cereal though so sometimes I like to add half a tablespoon of brown sugar to sweeten it up a bit. We found this cereal at Grocery Outlet!

Thank you so much for reading! If you enjoyed this episode or one of our meals, please leave a comment below with your thoughts! Don’t forget to subscribe to get new posts sent directly to your email inbox every Friday! See you next time! I hope September treats you all kindly! \(◔‿◔)/ ♥

P.S. check the comments below as I’m sharing donation links in episodes from now on in the comment section!

-Mariana & Fahim