It’s been a while since I’ve done a What I Ate Wednesday post. I started out 2014 not feeling well. I didn’t do very much creative cooking and I was eating rather bland food. Early last month I had surgery, and in the weeks before and after the operation I didn’t have much of an appetite. Once my taste buds and tummy were ready for real food again, I couldn’t really stand for very long due to pain from the surgery, so I ate a lot of takeout and Amy’s Frozen dinners. There was one day when Dennis and I tried to cook dinner together, but ended up having to instruct him how to finish and then go lie down for a bit. Over the course of the last few days I’ve been able to stand for much longer periods of time, and I’ve been back in the kitchen, cooking up tasty meals. As George Costanza would say, “I’m back, baby!”
My meals have been rather simple and easy to make, and I’ve been trying to make up for all of the takeout and frozen dinners with healthy meals. The recipes I’ve been making are pretty vegetable heavy and I’ve been serving most of them with a side of greens. While I usually cook alone, Dennis has been helping me a lot with food prep, and it’s been nice to have company in the kitchen. Over the weekend we made a super easy spinach mushroom lasagna. This dish seems like it would take a long time to make, but it comes together in a flash. The recipe makes a lot of food, so there are enough leftovers for a few meals.
A hummus wrap made with a sprouted grain tortilla and lots of veggies has been my go-to lunch for the past few days. I have shredded carrots and cabbage as well as a package of artichoke hearts all ready to in the fridge, so this meal comes together really easily.
Another quick meal was Curried Coconut Spinach and Chickpeas over a baked sweet potato. The calendar may say that spring is here, but it was chilly and rainy on Monday, and this dish was warm and comforting.
For breakfast over the weekend I made a chickpea scramble dish. This was a nice change from the usual tofu scramble. This recipe is from Isa Chandra Moskowitz and is in the newest issue of Vegetarian Times.
This green curry stir-fry is also based on a recipe from this month’s Vegetarian Times, but I altered the recipe to be a little spicier and to include tofu. I really enjoyed this dish.
One takeout meal that I haven’t grown weary of is the Da Schnitzel burger from PositiviTea, which is a vegan cafe not too far from my house. This is PostiviTea’s house made veggie burger topped with lots of mustard, pickles, lettuce and vegan cheese.
Maybe next week I can start cooking with the new cookbooks that have been piling up since the beginning of the year!