What I Ate Wednesday

A quick recap of a day of eats! What I Ate Wednesday in a jiffy!

Happy Humpday friends! I got distracted and took a little nap on the couch so this is going to be a short and sweet update! Shall we?

What I Ate Wednesday | www.AreYouKitchenMe.com

Breakfast: Half a banana before the gym then a pumpkin smoothie with allll the spinach.

What I Ate Wednesday | www.AreYouKitchenMe.com

Snack: Opal apple- they’re back in season!

What I Ate Wednesday | www.AreYouKitchenMe.com

Lunch: Thanksgiving leftovers. Some of my Harvest Kale Salad (with added roasted delicata squash), my spin on Gena’s lentil loaf, mushroom gravy, and this sweet potato casserole recipe, veganized. Oh, and Whole Foods cranberry sauce. (P.S. anyone else SO sick of Thanksgiving leftover?!)

What I Ate Wednesday | www.AreYouKitchenMe.com

Snack: Trader Joe’s crispy green pea snacks while I made dinner. Not pictured cup of herbal tea.

What I Ate Wednesday | www.AreYouKitchenMe.com

Dinner: Trader Joe’s cauliflower crust pizza. Frozen crust (it was just ok), tomato sauce, Follow Your Heart shredded mozzarella, spinach, artichokes, chopped garlic, a drizzle of olive oil, and some homemade vegan “parm”.

What I Ate Wednesday | www.AreYouKitchenMe.com

Snack: Half of a Healthaid holiday kombucha. Found this rare flavor at Whole Foods Easton!

What I Ate Wednesday | www.AreYouKitchenMe.com

Dessert: An extra crispy pumpkin pie bite with Whole Foods’ coconut whipper topping. This stuff is LEGIT!

And that’s all y’all! Have a fan-freaking-tastic week!

Creamy Black Eyed Pea Soup

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

One Sunday, after tragically overcooking a batch of black eyed peas in my pressure cooker, I had an epiphany. Ok, maybe epiphany is an exaggeration, but let’s just say I had an idea…

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

One of the biggest lessons I’ve learned through my years of cooking is that there really are no failures. Take my pumpkin-pie-turned-charcoal-briquettes from last week. They looked absolutely horrendous and the crust was totally ruined but even then, the inside filling was caramelized and delightful. See that? Silver lining.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

The same happened with my mushy, falling-apart, nearly-disintegrated black eyed peas. I had planned to freeze them for salads and stews but their lack of structural integrity rendered that plan inoperative. What does one do with six cups of soggy bean mush…? Soup, of course.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

I leaned into some Caribbean flavors for this soup with allspice, thyme, and coconut milk. I think a few chunks of pineapple or some exotic dried fruit would take this soup to a truly tropical level. And if you can take the heat, a drizzle of Sriracha is divine.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

Learning to cook has taught me to fail. Again and again and again you fail. Your cookies fall apart and your sauce separates and your cake falls flat and your greens turn out tough and inedible. But you learn. The phrase “no use crying over spilt milk” has become somewhat of a motto in my kitchen. Less and less these days do I find myself a crying mess on the kitchen floor after the pancakes I wanted for breakfast looked more like piles of burnt scrambled oatmeal. Instead, I just eat oatmeal.

I guess this is a lesson in resilience. Things don’t always go the way we planned, but at the end of the day you can have a pot of soggy mush or bowl of delicious soup. Up to you.

Creamy Black Eyed Pea Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 servings

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

Ingredients

  • 8 oz. sliced mushrooms
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 tsp. allspice
  • 1 tsp. dried thyme
  • Pinch cayenne
  • 1 bay leaf?
  • 2-4 cups vegetable stock
  • 2 cans blacks eyed peas (or 4 cups cooked- or overcooked!)
  • ½ lb. kale, washed and chopped
  • 1 cup canned coconut milk (I prefer full fat)

Instructions

  1. Heat a medium stockpot over medium-high heat and add oil. Add onions and sauté for 5 minutes. Add in mushrooms and sauté another 8-10 minutes, until most of their liquid has cooked out. Add garlic, allspice, thyme and cayenne for an additional 2 minutes.
  2. Add the black eye peas and stock and bring to a low boil. Simmer for 15 minutes.
  3. Add kale and coconut milk and return to a simmer. Stir until kale has wilted, about 2 minutes.
https://www.areyoukitchenme.com/creamy-black-eyed-pea-soup/

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

What I Ate Wednesday

When a tummy ache strikes, comforting nourishment is on deck! The What I Ate Wednesday show must go on!

Happy Wednesday friends! John and I picked up some sort of weird stomach bug this weekend that has my tummy all sorts of upset… Every bite of food has been making me bloated and gassy and grumbly. TMI? Sorry… But don’t worry, my hunger hasn’t gone anywhere! Let’s take a look at a day of easy-on-the-stomach eats!

What I Ate Wednesday | AreYouKitchenMe.com

I haven’t been feeling smoothies this week so I soaked some Freedom Foods Barley+ toasted muesli in Kite Hills plain Greek-style almond yogurt. To sweeten it up, I added some of my homemade apple butter which I just can’t shut up about. Then topped it off with a drizzle of almond butter, cinnamon, and some more muesli. Delish!

What I Ate Wednesday | AreYouKitchenMe.com

Snacked on an apple a few hours later.

What I Ate Wednesday | AreYouKitchenMe.com

Lunch was some roasted veggies I prepped this weekend. Sweet potatoes, delicata squash, honeynut (basically a baby butternut!), and sunchokes. I sprinkled on some baby kale sprouts for a bite and dipped bites into garlic hummus.

What I Ate Wednesday | AreYouKitchenMe.com

I staved off the late afternoon hangries with my favorite peanut butter filled pretzels from Trader Joes. I used to not allow myself to keep these in the house because I would binge eat half the bag and feel terrible. Now that I have given myself freedom to eat them whenever I want, I can grab a handful and move on with my life. It’s really the small wins that feel the greatest.

What I Ate Wednesday | AreYouKitchenMe.com

For dinner, we had Alexis’s Baked Spaghetti with Tofu Ricotta that I made this weekend. It’s one of my fav dinners ever! I forgot the mushrooms so we sautéed them up and had them on the side. Just as good!

And that’s it! I hope you all have a wonderful week!

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