i heart food

considering it’s a saturday and i haven’t posted any recipes in a while, i decided to challenge myself to do a little creative grocery shopping at the cafeteria and go back to the kitchen to cook up something tasty for lunch

outcome: three and a half stars

ingredients:

• tofu
• broccoli
• mushrooms
• onions
• red bell peppers
• sundried tomato salad dressing
• 1 orange
• low-sodium teriyaki sauce (not from the cafeteria) 
• 1/2 tbsp canola oil (not from the cafeteria)
  

Roasted Red Pepper Pesto

Ingredients:

• 2 large bell peppers
• 5-10 pieces of sliced sun-dried tomatoes 
• handful spinach
• handful basil
• 1/4 cup toasted pine-nuts
• 1/4 cup feta cheese (amount can vary)
• olive oil (amount will vary until desired consistency is reached) 
• parmesan (optional)

Pei-Wei or pay way too much?

This has been my favorite dinner to whip up alllll semester. It’s cheap, light, tasty, and very customizable.

• 1/4 cup dry quinoa
• 1/2 cup broccoli
• 1/4 cup chopped bell peppers
• 1/4 cup chopped mushrooms
• 1/4 cup shredded carrots
• 1/4 cup sliced onions
• 1 tsp canola oil

• 3 tbsp low-sodium teriyaki sauce
• Dash garlic salt

Or

• 2 tbps honey
• Dash ground ginger

I love the honey ginger vegetable dinner at Pei-Wei but it’s just so darn expensive to eat out on a college budget. Also, I’m never sure exactly what they put in there AND they give me way too much rice.

Fettucini w. Roasted Red Pepper Pesto - topped with feta, asparagus, shrimp, and mushrooms

fettucini with roasted red pepper pesto, shrimp, mushrooms, and asparagus

last night i was hanging out with some friends and we got hungry so i whipped up a few late-night entrees. 

which i’m going to try to replicate today because they actually were really tasty and not that unhealthy and i want to take pictures

one: stir-fry veggies with teriyaki sauce, general tsao sauce, and soy sauce, with an egg scrambled in

two: animal-style grilled cheese (mushrooms sauteed in garlic and dijon mustard & hamburger bun grilled with mozzarella cheese - top with mushrooms)

Teriyaki Quinoa Stir Fry

this was such an easy recipe and i bought all of the ingredients in bulk making this the perfect go-to recipe for an easy weeknight dinner. OR i might make a lot of it and have leftovers to pop in the microwave for an even easier lunch or dinner

and quinoa is a complete protein!

- 1 cup (dry) of organic quinoa
- 1 package (227 g, 8 oz.) fresh button mushrooms, sliced
- 3 carrots, chopped
- 2 cups of broccoli florets
- 2 scallions, chopped
- 3 asparagus stalks 
- 1/2 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 2 Tbsp terriyaki marinade
- 1/4 tsp cayenne pepper
- salt
- black pepper 
- extra virgin olive oil (or pam or canola oil)

Method
1. Cook quinoa according to directions on package making sure to rinse quinoa before cooking. 

2. In a pan, Sautee the garlic and onions with some extra virgin olive oil (i just use a generous amount of pam) until the onions are translucent. Add in the carrots and scallions and stir fry for 10 minutes.

3. Turn the heat down to medium, add in the cooked quinoa, mushrooms, broccoli, and asparagus, and stir fry for an additional 30 minutes. While stir frying, add in the cayenne pepper and terriyaki marinade. Add salt and black pepper to taste.

twentysomethingtraveler:

Lake-side villages near our campus

now i believe we were in Castel Romani when I took these. There were so many fresh berries and so much fresh produce. I really want to get back there either this week or next week and hopefully treat myself to some healthy indulgences