Food

What we ate 3/15/15 – 3/21/15

Happy Spring everyone! In the same week that winter turned to spring, we broke the all time record of snow fall in Boston. Needless to say this snow ain’t going anywhere anytime soon. Although it might not look quite like spring yet, it is certainly starting to feel like it. Stores are selling swimsuits, the sun is out longer, I’m craving fresh fruit by the bucketful (seriously though). We’re excited to start eating spring fruits and veggies in our dinners each week. Plus we have some fun spring treats to share with you all soon so fellow Bostonians keep your heads up, the snow will be gone soon, and everyone else keep checking back for new recipes, crafts, and more!

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Sunday: Leftover enchiladas from the previous week. Still good!

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Monday: Breakfast taco with Brussels sprouts and an orange. We threw together random bits for this dinner and it came out pretty good if I say so myself. The breakfast taco had scrambled eggs, avocado, spinach, cilantro, and some swiss cheese (and ketchup…).

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Tuesday: Pretzel Crusted Chicken and Roasted Parmesan Ranch Cauliflower (and carrots). Both of these recipes were super simple and very good. We skipped out on the parmesan on the chicken and used what spices we had on hand but they still came out great. They were good as leftovers in lunches as well.

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Wednesday: Mango Lentil Salad with Cilantro-Lime Dressing by Love and Lentils. This recipe was simple to make and we had cilantro and mango that we needed to use up so it was perfect. We added a red pepper to ours and some avocado, ’cause yum.

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Thursday: Leftover mango lentil salad over kale and springtime blood orange margarita (recipe coming soon!)

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Friday: Zucchini Lasagna with lentils from Eating Niagara. This recipe was ahhhmazing. The recipe was a little confusing to follow but it came out delicious. Mind the cheesy-gooey mess of a picture…

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Saturday: Brussel sprouts with homemade garlic bread and fresh strawberries. We grabbed a demi baguette at T.Joe’s and popped it in the oven with smashed garlic and butter then served it up with brussels sautéed in olive oil with some salt, pepper, and a dash of lemon juice. One of my favorite meals!