Tuesday, May 16, 2017

Last Week's Eats

Last week I made up a batch of quinoa with coconut milk, cocoa, a bit of vanilla, and a pinch of salt and nutmeg.  I cooled it, and kept it in the fridge to use in my breakfasts.  I made a variety of yogurt/quinoa bowls and parfaits, with different toppings throughout the week.


These kept me full each morning, and were really satisfying.  I totally miss yogurt parfaits with pomegranates though - pom season is way too short.

Last Monday evening we BBQd salmon, and a rice/veggie mixture.  We used leftover rice, seasoned it up, added raw veggies, oiled up tinfoil, and cooked it all in the foil on the BBQ.


We BBQd again on Tuesday evening - turkey legs with tabbouleh on the side.  The legs were coated in a sticky Korean sauce.


Wednesday's dinner was stuffed pasta shells, with a spinach salad on the side.  We were both excited to have the leftovers for our lunches.


On Thursday we made lentil, mushroom moussaka.


We had a lot of leftovers from this dish too, so we ate them up on Friday evening before taking our nephew out to try virtual reality gaming, and for frozen yogurt.

What have you been cooking lately?  How's your week going?

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