Wednesday means it's time for another WIAW! My eats were supposed to be green, but they came out kinda brown. I mentioned that I had some interesting recipes up my sleeve this week and so far, they've turned out great! Though they may not be the prettiest of foods, I highly suggest you give them a try.
Side note... These aren't my meals from just one day-- I've added in a few extras that I couldn't help but share. Hope you'll enjoy!
Yesterday, I had a fairly average breakfast:
Despite my boring breakfast yesterday, Monday's breakfast was incredible. For the first time in my life on Monday I had "Oats in a Jar" that were actually good! I don't know what I've been doing wrong, but each time I attempt to make OIAJ, they turn out chalky, watery and gross. This time, they were a raging success. Maybe it was the addition of chia seeds?
Served with a side of buy one, get one free watermelon and an apple.
Lunch yesterday was leftovers of something that turned out far better than I expected! I created a modified, warm caprese "salad," substituting traditional mozzarella for baked sprouted tofu in order to make a vegan dish.
To make the modified Caprese salad, warm 1 tbsp olive oil in a medium skillet to medium heat. Add 1/4 of a chopped yellow onion and cook for 2-3 minutes until the onion becomes slightly translucent. Add two small diced tomatoes and a handful of spinach to the skillet. Stir to combine and allow it to cook for 1-2 more minutes. Drizzle with 1 tbsp balsamic vinegar. Plate warm salad and top with freshly chopped basil and plain baked tofu squares. Additional balsamic optional for tofu dipping. :D Serves 1.
Dinner was perhaps the highlight of my eats yesterday! Even though it was brown, it was still relatively healthy and absolutely delicious!
Ever since I saw Alayna's recipe for Baked Shiitake Wontons, I've been dying to make them. They were fantastic! I cannot sing Alayna's praises enough for such an amazing recipe.
For my filling, I added an extra green onion, a small amount of ginger and used honey in place of the mirin. I also used half baby portabella mushrooms and half shiitake since the shiitake mushrooms were a bit on the expensive side at my store. Since I knew these wontons were going to be my dinner, I also made a few wonton "tarts" so that I could get more filling per wonton wrapper and be able to fill up on the good stuff instead of filling up on wrappers. Even though I used Nasoya's all natural wonton wrappers, I still knew the filling was much healthier than the wrapper. I also needed extra protein since I made it to Body Works earlier in the evening!
To make the wonton "tarts," simply spray a large muffin tin lightly with cooking spray, place one wonton wrapper in each muffin tin and fill with about 1.5-2 tbsp of filling. Bake at 400 degrees F for approximately 12 minutes, until the edges of the wontons are golden and crispy.
Cabbage was on sale at the grocery store for $0.29 a pound and I got an entire green cabbage for only $1.00!! So, as I grated carrots and chopped cabbage to fill my egg roll, I snacked and snacked on the fresh veggies to my heart's content.
To make veggie egg rolls, bake half a block of firm tofu sticks (seasoned with ground ginger and garlic salt), julienne 5 baby zucchini, finely chop 1.5 cups of green cabbage, grate about 1 cup of carrots and finely chop three green onions. Combine grated carrots and green onions. Place chopped cabbage, 1 stick of zucchini, and a tablespoon of carrot/onion mixture along with a few pieces of tofu in each egg roll. Roll and bake at 400 degrees F for 12-15 minutes until the egg roll wrappers are golden brown. Serve with a soy-ginger-honey dipping sauce and enjoy!
I'm going to be eating wontons and egg rolls for days.
Before you go, tell me:
What is the best thing you've eaten this week? Though my OIAJ and modified caprese salad were delicious, I have to give the gold medal to Alayna's wontons. Delicious!