What I Ate this Week: February 1-7

Between the Super Bowl (yes, it was a sad ending) and Doug being gone for the week, I ate a lot of leftover “small bites.” I was able to try out a few new recipes from fellow Recipe Redux members that feature Cabot Cheese, as I have a nice supply leftover from the challenge. I also made one of my favorite appetizers, Ahi Tuna with Crispy Wontons from Whitewater Cooks. On Friday night, Doug and I made a very flavorful chow mein made from spaghetti squash instead of noodles- it was so tasty. We ate 2 whole spaghetti squash in one night. It was very easy. I hope this post gives you some tasty ideas for your next cocktail or red carpet party!

Instead of giving you the usual day by day re-cap, I thought a list of these delicious dishes would be easier!


  • Buffalo Chicken Meatballs with Skinny Blue Cheese Dressing (Skinnytaste)– Yum. Yum. A much healthier version of your classic buffalo wings.  The dip was so good, and made with yogurt, so much better for you.  I used the leftovers as a salad dressing throughout the week.Buffalo Chicken Meatballs (Skinnytaste)
  • California Cobb Dip (The Wholesome Dish)– A creative variation on your classic seven layer dip.  I’d make this again.California Cobb Dip
  • Cheesy Sweet Potato Coins with Chipotle Crema (The Foodie Physician)– A hit on game day, and so easy to make.  This is a versatile appetizer; I would make it on any occasion, from game day to a fancy cocktail party.Cheesy Sweet Potato Coins (The Foodie Physician)
  • Ahi Tuna Tartare with Crispy Wontons (Whitewater Cooks at Home)– I am a huge fan of sashimi.  I know it sounds a little daunting to make your own, but it’s actually not difficult at all- you just have to source “sushi grade” tuna, which I can always find at a specialty grocer or local fishmonger.  Sadly I do not have permission to post this recipe, but if you own the book, or are thinking of getting it, you MUST try this recipe out.  I served mine with plantain chips (found at Whole Foods) instead of making the wontons.  I also added a diced avocado to stretch the tuna a little further.Ahi Tuna


Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

4 thoughts on “What I Ate this Week: February 1-7

  1. I’m loving the new logo! It looks like you ate lots of yummy food this past week, and I’m so glad my recipe was a hit! Thanks for sharing 🙂

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