My Eats Lately

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Good morning and happy Thursday!

My previous eats post was a big hit with you guys, so here’s another one with some of my (more interesting) meals lately!

Coconut butternut squash with cinnamon and chickpeas

Sounds a little random, right? Well, trust me, this is one delicious and satisfying meal. (I’ve been eating it a lot for breakfast lately. Sometimes I mix in canned pumpkin.)

Here’s how I make it: Melt coconut oil in a fry pan, and then add frozen diced butternut squash, cinnamon, and chickpeas. Cook butternut squash for about 5-7 minutes or until it’s no longer frozen. Unfortunately, I don’t know the exact measurements of the ingredients (I just eyeball it), but I’d say I use 1-2 cups of butternut squash, 1/4 cup of chickpeas, 1 tbsp of coconut oil, and 1/2 tsp of cinnamon.

My Eats Lately

Cinnamon-coconut bananas with fresh blueberries

This meal is very similar to the one above. I cook banana slices in coconut oil and then add some cinnamon. When the bananas are all warm and gooey, I transfer them to a bowl and then add fresh blueberries and a scoop of almond butter. Delish!

Approximate measurements: 2 bananas, 1 tbsp coconut oil, 1/2 tsp cinnamon, and 1/2 cup of blueberries.

My Eats Lately

Coconut-mint iced tea lattes

Ok, it’s just mint iced tea with Silk vanilla coconut milk, but doesn’t “iced tea latte” just sound really fun? I brew the iced tea at home (just regular mint tea, chilled) and then add ice and vanilla-flavored coconut milk for a little sweetness.

Approximate measurements: I put ice in my glass and then fill it 2/3 of the way with iced tea and the rest with coconut milk.

My Eats Lately

Refrigerator surprises

I did a huge-ass Sunday cook-up this week because I didn’t want to turn on my oven any more than I needed to during a heat wave. Here’s what I made:

  • spaghetti squash
  • sweet potato wedges
  • maple-roasted baby carrots
  • honey-roasted parsnips
  • roasted zucchini
  • garlic mustard drumsticks
  • chicken breasts
  • chickpeas (soaked overnight and cooked)
  • garlic hummus
  • garbanzo bean “English muffins”

And here are some additional ideas for Sunday cook-ups!

My Eats Lately

Ok, back to the “refrigerator surprises””¦

Basically, I just use spaghetti squash or fresh spinach as a base and then top it with random goodies from my cook-up and eat it cold, like a salad. Sometimes, I throw in some avocado too.

My Eats Lately

Maple-roasted baby carrots

I am obsessed with these things. They’re so easy to make and incredibly tasty. I snack on them all day long.

To make: In a large mixing bowl, add 1 bag of baby carrots (16 ounces), 1.5 tbsp olive oil, 1 tbsp maple syrup, and 1/2 tsp sea salt. Roast in oven for 25 minutes on 425 degrees F. Try not to eat them all at once. (The honey-roasted parsnips, mentioned above, were made the exact same way, but I used honey instead of maple syrup.)

My Eats Lately

Nikki’s vanilla cake batter coconut butter

I’ve been putting it in the fridge and eating it straight from the jar. Holy yum!

My Eats Lately

Ginger beer!

Love, love, love!

My Eats Lately

Garbanzo bean English muffins and pancakes

I’ve been experimenting with Garbanzo & Fava Flour lately, and I baked a batch of little muffins the other day. I usually cut them in half, toast, and then spread almond butter on top, like an English muffin. I also turned them into pancakes (I guess?) by frying them in coconut oil and then topping them with maple syrup and fresh blueberries.

To make: Combine 1 cup garbanzo bean flour with 1 cup of water, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, and 1/2 tsp sea salt. Pour batter into 6 muffin cups. Bake for 20-25 minutes on 325 degrees F.

My Eats Lately

Coffee almonds with chocolate chips

I love the coffee almonds from Blue Diamond. I love them even more when I eat them with cold chocolate chips from the refrigerator. Coffee + almonds + chocolate = the best.

My Eats Lately

Question of the Day

Whatcha eatin’ lately?

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