FRIDAY June 22: We ate at Alamo Drafthouse during Jurassic World. Movie was not great, but the food surprisingly was! I haven’t ever been too impressed with the food at the Drafthouse, but I loved my meal. I had a small Colorado salad with avocado, cotija, radishes, tomatoes, and a very delicious vinaigrette. And my brother-in-law and I split tater tot nachos (Triceratots!). Both were genuinely good. Would order again.
SATURDAY June 23: We visited Grant’s family for his GRANDMA’S WEDDING! We all had a delicious fried chicken dinner, and I brought a meal for G. Seared lemon-pepper chicken breasts, garlic butter rice (with our fave vegan butter), green beans, and my current favorite lemon cupcakes. I made this all on Friday before work, and it reheated well.
SUNDAY June 24: After the drive back home, I could barely be bothered with dinner, but we needed some food in the fridge! I made the rice again, chopped up the remaining chicken, sauteed chickpeas with onion, and frozen broccoli. Not going to win any culinary awards, but it was very tasty.
MONDAY June 25: The BEST dinner we’ve had in a while. I made this INCREDIBLE and EASY marinade from Mel’s Kitchen Cafe in the morning before work. In the evening, I grilled the chicken thighs, made black beans, sriracha cole slaw (whisk mayo, rice vinegar, and sriracha to taste), and white rice. WOW. Seriously so delicious and easy.
TUESDAY June 26: Our favorite sushi with my sister and brother-in-law and our second cousin and his wife before KESHA and Macklemore. A perfect evening.
WEDNESDAY June 27: An exhaustion sandwich on the couch after work: sandwich thin, mayo, deli turkey, pickles, and salt & pepper kettle chips. Amazing. Then I slept on the couch for an hour while G watched TV next to me. Very cozy.
THURSDAY June 28: G is going on a float trip over the weekend, and GUESS WHAT, he needed food to bring with him. I made a hash with sweet potatoes, broccoli, chicken sausage, chickpeas, and onions for his breakfasts and turkey sloppy joes (very loosely followed this recipe) for dinner. He’ll have sandwiches, crackers, hummus, and apples on the float.
For the hash, I roasted the sweet potatoes and broccoli on the same sheet pan with olive oil, salt, and pepper at 425 for 25 mins. I sauteed an onion, 1 can of chickpeas, and one package of chopped chicken breakfast sausage (from Aldi!), and mixed it all together at the end. He’ll reheat it in a cast iron and add hot sauce.
For dinner, we had another iteration of the vegan Mexican spaghetti from last week. I left out the cashew cream, added corn, and made a cilantro sauce to drizzle. I think it’s almost perfect!
AND, bonus meal: soft-scrambled eggs over sprouted toast with the leftover cilantro sauce.
What’s the best thing you ate this week?