Phew, this week is moving by quickly! I had another great photo class on Monday night and I think I finally understand the relationship between Aperture, ISO, and Shutter Speed. I could usually get a photo to turn out the way I wanted, but I didn’t really understand why. The class has been really interesting and it’s motivating me to take pictures other than food! Last night was also jam packed as we met with a realtor to start the house hunting process and then hosted our small group for dinner & a bible study. The rest of the week should be a bit slower but I do love staying busy!
I thought I’d show you what I’ve been eating lately (specifically this past Sunday) & link up with Jenn. Alex went to get the paper and he surprised me by coming back with Sugar Shack donuts! I had a few tastes of each, Pumpkin, Samoa, and Sprinkles.
I eventually ate a “real” breakfast of yogurt, blueberries, and granola which was also pretty delicious, but didn’t quite compare to the donuts. After a leisurely morning of reading the paper and lounging around I eventually started making lunch. Alex was craving grilled cheese + tomato soup and I love taking requests so that’s exactly what I made!
I made a slightly modified version of this parmesan tomato soup. Served with a toasted grilled cheese, it was a perfect fall lunch. (Grilled cheese tip: if you spray the sides of the bread with olive oil, you get crispy bread without having to use a lot of butter!)
We did a little house hunting and then went to church. When we got home, I went to work making dinner. I whipped up sweet potato nachos which turned out to be pretty delicious. These are super easy to make!
Here’s the “recipe” although you could top the sweet potato chips with just about any nacho ingredient!Print
Super easy and full of veggies!
- 2 small sweet potatoes
- 1 cup black beans
- 1/4 cup shredded cheddar cheese
- 1 roma tomato or 6 cherry tomatoes
- Red onion, avocado, salsa, cilantro, etc.
- Use a mandoline slicer or sharp knife to slice the potatoes into thin rounds.
- Spread on a greased baking sheet and bake at 400 for 5-8 minutes or until they begin to crisp up. (It will depend on how thin you sliced them)
- Sprinkle with black beans and cheddar cheese and put it back in the oven for another 5 minutes.
- Remove from the oven and top with other ingredients. (I used red onion and cherry tomatoes on mine and added avocado to Alex’s.)
My plan was to use avocado on top (a little green in there would have made them even more colorful!) but when I sliced my avocado, at least half of it was brown. Does that happen to you? I’m terrible at eating them when they’re perfectly ripe. They’re usually either rock hard or overly brown. First world problems.
After cleaning up the kitchen, we got a few things on our to-do list done and then sat on the couch for a little TV time and snacked on some popcorn.
Popcorn is one of my favorite snacks because it’s a “volume” food, meaning you can have quite a few handfuls, versus a cookie that is gone after 3 bites. Sometimes I make ours on the stove but sometimes we’re lazy and just use a microwave. If you want a slightly fancier twist on stovetop popcorn, try this rosemary parmesan popcorn recipe.
Looking back, I guess Sunday was a little heavy on the carbs and light on the protein. Such is the challenge of being a vegetarian. (I’m not even sure it’s so much being a vegetarian as it is being someone who just loves carb-y thing.) But I’m sure this week will end up balancing out.
What’s your favorite evening snack?