Weekly What We Eat

I wanted to make about sixteen thousand adorable, healthy recipes that I saw pop up all over the internet in the weeks leading up to the Superbowl. Real life happened and I made zero of said adorable recipes, but Jon made a killer chili that he threw together with a ground beef base (protein!). We made some skillet cornbread and had the requisite chips and guacamole to round out a low key Superbowl night.

Have you tried Tessemae’s dressings? We marinated some chicken breasts in their lemon and garlic dressing before tossing those chicken breasts in a salad with the same dressing, bell peppers, onions and fresh ground pepper – what a refreshing, healthy and delicious meal! We’ll be having Tessemae’s-inspired salads on the regular and can’t wait to try out more of their products. Delicious and real food ingredients? We’re sold.

We made Bev Cook’s queso turkey burgers butended up winging the rest of the week despite our best intentions to try out some other new recipes. We cooked up a giant flank steak and used that in all sorts of ways (main course, salad, quesadillas) and continued our roasted vegetable kick, roasting cauliflower and broccoli, and re-making the parsnip fries to accompany our various meals.

Cheese Plate
Awesome meat and cheese plate at Grape & Bean.

Over the weekend we visited one of our favorite local spots after a Saturday full of errands. We had the most to-die-for blue cheese along with a light dinner and delicious wine. On Sunday we picked up some donuts from Sugar Shack that just came to town and tried out a relatively new DC restaurant with friends. More good eats for us. Good thing we got in some long training ride and runs too!

Maple bacon and Samoa donuts from Sugar Shack.
Maple bacon and Samoa donuts from Sugar Shack.

Happy eating!





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