What I Ate This Week – February 19-25

While blogging may have slowed down significantly (and temporarily stopped) over the last few months, I have still been trying plenty of new recipes.  Lucky for you, I’m going to make sure I share all of my favorites in my “What I Ate This Week” series over the coming weeks.  Throughout this busy period, I’ve also come to value tips and tricks for quick weeknight meals.  I’ve been experimenting with all different meal delivery services and look forward to sharing my experiences with those too!  This weekend, we’ve been preparing for our first annual Mardi Gras party.  Both of us are sad to be away from NOLA for this year’s festivities, so we decided to start the tradition of bringing the party to our Seattle friends.  I’ll be making mini muffalettas, jambalaya and trying my hand at my first homemade king cake.  Pictures to come soon!  I hope one of the recipes from this week’s lineup finds its way into your kitchen, and makes your meal prep a little bit easier this week 🙂

Power Greens Salad (Sprouted Kitchen)–  Bored of your current salad line-up?  This salad had such an interesting combination of ingredients and the end result was a definite winner- think crunchy kale, toasted pepitas and tart green apples finished with a garlicky dijon dressing.  The best part is that the kale base allows it to keep in the fridge for a couple days (dressed).  I find that having a prepped salad in the fridge helps me to hit my veggie intake for the day.

Recipe: Sprouted Kitchen Photo: Hugh Forte

Chipotle Black Bean Soup (Erin’s Food Files)- So healthy, so easy.  This recipe is made in the slow cooker, which makes it the perfect lazy Sunday meal.  I found it took more like 4-4.5 hours to cook and I used chicken stock in place of water for added flavor.  Pro tip: I freeze the remaining can of chipotle peppers and adobo sauce in a sandwich sized Ziploc and cut off a chunk as I need it (you need so little for recipes that I was often wasting it all of the time).

Recipe & Photo: Erin’s Food Files

Spiralized Mexican Sweet Potato Casserole (Skinnytaste)– My favorite veggie (by far) to use in my spiralizer has been sweet potatoes.  This recipe packs a punch of flavor, and will last you a couple nights (my favorite kind of recipe).  I found the dried chilis in the international section of my local Whole Foods.

 

 

 

 

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.

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