What I Ate Wednesday

Busy days, eventful evenings, and jam-packed weekends call for simple and delicious What  I Ate Wednesday eats! 

The frenetic pace of summer life continues… As much as I love the warm weather, sunshine, and go-go-go attitude that this season brings, I sometimes miss the long evenings of snuggling up on the couch for hours. But life without constant change would be boring, right?? But you want to know what doesn’t change? My obsession with my fav morning smoothie…

What I Ate Wednesday | AreYouKitchenMe.com

That’s right, I started my day with a banana before the gym and a Chocolate Cherry Beet Smoothie afterwards. And it’s a good thing I’m such a creature of habit because I forgot to take a pic of either. Womp womp… (Pic from last week)

What I Ate Wednesday | AreYouKitchenMe.com

We crushed leg day this morning which always seems to make me famished all day. Baby muscles gotta eeeeeat! A monster apple held me over.

What I Ate Wednesday | AreYouKitchenMe.com

I didn’t have time was too lazy to pack a lunch ahead of time and this was the best I could come up with in the morning. The bowl of plain mixed greens (honestly, what was I thinking?) looked much more appealing with some balsamic vinegar and crunchy chickpeas I found in the back of my snack stash. Carrots and cukes dipped in lotttts of hummus rounded out the haphazard meal.

What I Ate Wednesday | AreYouKitchenMe.com

After endless spreadsheets and a one-hour-turned-two-hour meeting on the most complicated and frustrating task in my job description, I ran straight to the fridge for a snackity. I’ve been experimenting with a bar/bite/cake-ish recipe using banana, peanut butter, and Manitoba Harvest hemp seeds. It’s not perfect but it’s super filling and just needs a few tweaks. Keep an eye out!

What I Ate Wednesday | AreYouKitchenMe.com

John lured me home for a bike ride instead of yoga and it turned out amazing. A quick 8 miles in the sun was just what I needed after a long day. We came back ravenous and had chips with vegan cheese, sautéed fajita veggies (onions, mushrooms, peppers), and some refried beans for dipping. Let’s call it deconstructed nachos….?

What I Ate Wednesday | AreYouKitchenMe.com

I had to run right back out the door for a work session (I’m doing some contract work on the side) at a local coffee shop. Of course I biked and of course after being gone just over an hour, I was hangry again. I’ve been eyeing this chocolate bar at the store for weeks and finally bought it. Sadly, it was just aight. The juicy organic strawberries totally made up for it. So of course I ate almost the entire container. :)

And that’s it friends! Back on the grind tomorrow! Hope you all have a wonderful week- get out and enjoy summer!!

Vegan Ricotta + Pesto Stuffed Mushrooms

Savory filling nestled inside tender mushrooms and baked to bite sized perfection! Vegan Ricotta + Pesto Stuffed Mushrooms for the finger food win!

Hello friends! Life is getting pretty busy around here! Summer is great but it feels like we are constantly on the move from festival to dinner party to family gathering to bike rides… It never stops! It’s funny how the world comes alive in summer our part of the world. I often wonder what it’s like in climates that have pleasant temperatures year round… When do people hibernate?!?

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

Anywho… It’s party season and that’s all that really matters! The other day we were scrambling to find something to bring to a large friend and family gathering. I didn’t want to just show up with a bag of chips, but I wasn’t ready to commit to something that was going to take hours to prepare. I knew I had some pesto stocked in the freezer (life hack for when you have extra basil!) so I scrounged my fridge and was delighted to find mushrooms!

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

I can’t get enough of mushrooms lately. They’re just so versatile- seared on the grill, stirred into a stir-fry, sautéed for tacos, or STUFFED- the opportunities are endless. To be honest, I had never stuffed mushrooms before, but I will absolutely be doing it again. Partygoers were popping these little delights in their mouths left and right, without a care (or knowledge) that they were completely plant-based. Gotcha!

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

I used homemade pesto for this recipe, but feel free to use store bought. And if you’re cool with dairy, skip the tofu and just use regular ricotta instead. Zero judgment over here! I would never want anyone to not make my recipes because of an intimidating ingredient list.

Vegan Ricotto + Pesto Stuffed Mushrooms | AreYouKitchenMe.com

That said, get on it! Your party guests, friends, family, and belly will thank you!

Vegan Ricotta + Pesto Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 60 minutes

Savory filling nestled inside tender mushrooms and baked to bite sized perfection! Vegan Ricotta + Pesto Stuffed Mushrooms are the finger food your next summer party is missing!

Ingredients

  • 16 oz. stuffing mushrooms, or button-sized
  • 1 cup pesto sauce, store-bought or homemade
  • Vegan Ricotta
  • 1 block extra firm tofu
  • ¼ cup hummus
  • 2 Tbs. nutritional yeast (optional)
  • 1 Tbs. dried Italian seasoning, or dry basil or oregano
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions

  1. Vegan Ricotta: Slice the tofu in half to create two flat planks, wrap the pieces in a tea towel, and press under a cutting board weighed down for 15 minutes. Combine tofu, hummus, nutritional yeast, Italian seasoning, salt, and pepper with a fork until creamy and combined.
  2. Preheat oven to 400 F. Prepare the mushrooms by removing the stems and scooping out any black ribs, if they are present.
  3. Toss the mushrooms with olive oil and a generous amount of salt and pepper, and then arrange them on a cookie sheet.
  4. Combine the pesto and the tofu ricotta and use a spoon to scoop enough to fill each mushroom cavity. It should mound over the mushroom.
  5. Bake the mushrooms for 30-40 minutes until they are tender but still juicy. Keep warm under foil until ready to serve.

Notes

For added convenience, you can prepare and stuff the mushrooms a day ahead and bake them when you are ready to serve

http://www.areyoukitchenme.com/vegan-ricotta-pesto-stuffed-mushrooms/

What I Ate Wednesday

Another busy day of What I Ate Wednesday Eats! A glimpse at the quick and easy meals that get me through nearly every workday! 

Gooooooood morning loves! No big news in my world today. I got a new bike, which I’m pretty pumped about! But other than biking to work and pretty much anywhere I can, this week is business as usual!

Woke up and grabbed a banana on the way out the door. I’ve been dropping the ball at taking a pic at 5:30am… I’m not even that sorry- I’m barely awake at that hour!

What I Ate Wednesday | AreYouKitchenMe.com

Breakfast was my Chocolate Cherry Beet Smoothie. Duh.

What I Ate Wednesday | AreYouKitchenMe.com

My morning was pretty busy, and I didn’t get the chance to snack before lunch time. By the time 12:30 rolled around, I devoured a green salad with cherry tomatoes, cucumbers, chickpeas, kalamata olive, hemp seeds, and red wine vinegar. YUM!

What I Ate Wednesday | AreYouKitchenMe.com

Lunch always makes my eyelids feel like they weigh a thousand pounds… Lemon black tea perked me up a bit.

What I Ate Wednesday | AreYouKitchenMe.com

Later in the day, I munched on some cherries during a meeting. I’m always THAT girl.

What I Ate Wednesday | AreYouKitchenMe.com

And when the tea wore off… Match Hemp Energy Bites to the rescuuuue! Two of these bites of bliss powered me through a great yoga class.

What I Ate Wednesday | AreYouKitchenMe.com

After riding my bike home (*grins like a fool*), I needed a hella quick dinner. Oh hey there grumbly tummy! I sautéed a zucchini and a few mushrooms with a splash of avocado oil, garlic powder, and salt and pep. Meanwhile, I crisped up a Gardein black bean burger and dolloped some hummus, guac, and salsa on the plate. No shame in the lazy dinner game!

What I Ate Wednesday | AreYouKitchenMe.com

After my first real ride on the new two wheels, I was completely pooped… Took a few bites of this new Ben & Jerry’s vegan cherry cordial ice cream and fell right asleep on the couch.

Aaaaand that’s all folks! I hope you all have a wonderful Wednesday and a terrific rest of the week!

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