A Week of Meals

Oatmeal! I’ve updated my oatmeal page so you should take a look. 🙂 This bowl featured farmer’s market strawberries, hemp hearts, and crumbled date-nut muffin. Delicious.

DSC03863 DSC03864

This yummy grilled sandwich was filled with shredded rotisserie chicken, spinach, roasted garlic hummus, and fresh brie cheese. I really liked this sandwich, and the garlicky hummus tasted great with the subtle, mellow and melty brie. There was also a fresh punch from the spinach, and heartiness from the savoury chicken and crispy bread. Would’ve loved some thin sour apple slices in here, too. Next time!

DSC03866 DSC03876

This dinner included leftover rice and salmon souvlaki from Taki’s Taverna. Served with lots of roasted vegetables. I could eat this dinner every day! I’ve professed my love for roasted veggies thousands of times, and I know… I can’t help it! They’re just too good.

DSC03877 DSC03880

Another bowl of oats – pretty much the same as above, but this time with blackberries. I love berries and eat them every single morning.

DSC03889 DSC03893

This omelet featured a scoop of pesto and toasted whole wheat bread. It was stuffed with brie cheese. Eggs and toast with veggies and cheese are my favourite kind of lunch because they fill me up, energize me, and taste delicious!

DSC03895 DSC03897

Turkey bolognese for dinner one day, bolstered with spinach, sundried tomatoes, onions, and mushrooms. I topped it with lots of parmesan cheese. 🙂 This dinner was super comforting, as all pasta dinners are IMO.

DSC03900 DSC03903

The next day was our school’s AP Biology field trip to Capilano University, where we learned to use played with micropipettors, nitrocellulose plates for gel electrophoresis, and a PCR machine. We used them to solve a crime! :mrgreen:

DSC03905 DSC03907

I made a sandwich for lunch, smeared with yam and chipotle hummus and stuffed with chicken and avocado. Pretty tasty, but would’ve definitely been better toasted. The same morning, I was crazy enough to make pancakes – even though we had to leave the school by bus at 7:30! Either way, these banana spelt pancakes were awesome topped with hemp hearts, chia seeds, berries, and maple syrup.

DSC03909 DSC03911

Leftover turkey bolognese sauce was stirred into quinoa for dinner that day, along with some added spinach. This meal was eaten before going to work and it provided SO much energy!

DSC03913 DSC03914

This was incredible – definitely a highlight meal of the week. I think next time I’ll make bolognese sauce just for this purpose – to stir it into quinoa and top it with parmesan cheese. Oooooh, think of how yummy this would be if it were baked with Italian cheeses on top and broiled until bubbly. Italian-themed quinoa casserole? YES!

DSC03916 DSC03917

Another bowl of oats, this one (banana and cinnamon base) topped with pumpkin avocado muffin and berries. Hemp hearts are also a daily eat!

DSC03920 DSC03921

More omelet! This one was filled with zucchini, mushrooms, sliced avocado, and brie cheese. Have you tried adding pesto to your eggs yet? Do it! 😀 Random note – Earth Balance makes such a yummy whipped butter substitute. It’s vegan and glides perfectly on toast!

DSC03925 DSC03927

Roasted vegetable and sweet potato dinner with little sautéed chicken chunks for dinner. This was a quick meal before we were off to watch the Tri-Cities’ Talent Show, hosted at my school. It was a pretty awesome show (a bit repetitive with too much singing IMO) but Seline and I had a great time. Roasted sweet potatoes are to die for!

DSC03934 DSC03936

Like I’ve mentioned before, I don’t really like meat. These chicken chunks were flavourful and cooked nicely, but I just don’t have the taste for meat. I do, however, have a taste for toasty-toasty veggies.

DSC03938 DSC03940

You’re not seeing double! This was a different day, I promise. 😉 But these pancakes are simply too good to resist – try my banana spelt pancakes and top it with berries. You must.

DSC03941 DSC03944

Another pesto omelet stuffed with leeks, brie cheese, mushrooms, and zucchini. I whipped the eggs whites for a pretty long time, so this was an extra-fluffy omelet. I make mine with one whole egg and one egg white – the extra yolk is used for baking (we just cover it up and store it in the fridge).

DSC03952 DSC03954

The next day I tried to make a soufflé! Again, one egg and one egg white, but this time, they made a TON. They filled three of these custard cups. The soufflé also had cheddar cheese and a béchamel sauce.

DSC03955 DSC03957

I added some chopped spinach for some extra nutrients and served it with toast. I really liked the top, and as you can see from the pictures, the shuffle deflated. 😦 Not quite sure what happened, but I’ll definitely be giving this another shot soon.

DSC03958 DSC03960

Yay! No school tomorrow – it’s a school-based Pro-D Day even though it’s going to be Monday tomorrow. So excited to do nothing all day. Enjoy your week everyone!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s