Spicy Beans and Wilted Greens
Chicken curry with rice and banana fritters, made by my roommate Aniska
Quinoa Bowl and Baked Beet Chips
Baked Shells with
Butternut Squash Carbonara - I made this last week and it was so good. Today when we got two butternut squashes I knew I had to make it again. This pasta actually took me about two hours, so I'm going to make a big batch Sunday afternoon.
Steak fajitas with green and red cabbage
Breakfasts: yogurt with granola, banana almond smoothies, breakfast tacos (bacon + potatoes + fried egg + avocado + salsa), and citrus
Over the weekend I made Chicken and Dumplings with Mushrooms, using some awesome mushrooms from Far West Fungi. The stew was delicious, but I think my dumplings turned out a little weird. I had leftovers for dinner the next day and it was even better.
Last night I wanted something that was quick and transportable so that I could eat it during my Monday night class, Edible Education. I also wanted something that tasted fresh, after eating that heavy bacon-y, chicken-y stew. I used some whole wheat Baia Pasta with this Green Pea Pesto. It was awesome and I can't believe this but I can't wait to try more whole wheat pasta! Using frozen peas is a great way to get in some veggies without having to put in much effort.
Have a delicious week!