February 22-28 Food

Monday:

• Breakfast: Hostel breakfast; bread, jam, dulce de leche, peach, coffee
• Lunch: Verduras a la parilla (and calamari for Martín)
  • From Montevideo’s Mercado del Puerto.
  • Meriendas of coffee:

An almond late and capucchino.

• Dinner: More pizza, from Mercado de la Abundancia, this time with oven-roasted veggies.

Tuesday:

• Breakfast: Leftover (cold) pizza during the trek home.
• Lunch:
• Dinner: Indian-spiced lentils with roasted butternut squash—amazing!

Wednesday:

• Breakfast: Indian-spiced lentils with roasted butternut squash—still amazing!
• Lunch:
• Dinner: Quesadillas and zucchini

Thursday:

• Breakfast: Oatmeal with raisins and walnuts, plums
• Lunch: Indian-spiced lentils with roasted butternut squash—I think it’s now an official addiction.
  • R&R-chips, coke light, and watermelon.
• Dinner: Empanadas and corn-on-the-cob. Wine.

Friday:

• Breakfast: Spaghetti with tomato sauce
• Lunch: Black Bean Burgers and roasted butternut squash topped with guacamole
  • These burgers were great, although they did stick a bit while being cooked. I tried them in the oven, and they stuck worse, even with oil in the pan. Otherwise, a good, solid burger would be great in a bun.
• Dinner: Thai green curry with tofu, veggies, and rice

Saturday:

• Breakfast: Oatmeal with raisins and walnuts
• Snack: yogurt, peach
• Lunch: Black Bean Burgers and roasted butternut squash topped with guacamole
• Merienda: watermelon
• Dinner: Thai green curry with tofu, veggies, and rice

Sunday:

• Breakfast: Peach
• Lunch: Whole wheat spaghetti with tomato sauce and Black Bean Burger
• Dinner: Indian Vegetable Curry with butternut squash

February 15-21 Food

Monday:

• Breakfast: Cereal, milk
• Lunch: Eggplant Lasagna
• I’ve been wanting to try this idea forever. While it made for a good dinner, it definitely didn’t feel like lasagna. Next time I’ll try my own recipe, and just sub the noodles with eggplant to see how it goes.
• Dinner: Thai curry with veggies and rice

Tuesday:

• Breakfast: Whole wheat spaghetti with cheese
• Lunch: Indian-spiced lentils with rice
• Dinner: Whole wheat empanadas
• Not convincing. They were especially good when filled with the Indian Curry, but I think next time I’m trying to avoid a splurge, I’ll at least try an authentic dough recipe.

Wednesday:

• Breakfast: Whole wheat empanadas
• Lunch: Salad of leftover empanada fillings
• Dinner: Thai curry with veggies and couscous

Thursday:

• Breakfast: Cereal, milk
• Lunch: Pizza with arugula pesto, roasted red peppers, mushrooms.
• Dinner: Whole Wheat Flatbread with Chana Dal masala

Friday:

• Breakfast: Hummus, whole wheat flatbread, banana with peanut butter, grapes
• Lunch: Polenta with Nona’s Marinara Sauce, peach
• This was used in the lasagna, and didn’t thrill me. 3 carrots?! I usually get good results from half of a small one. Sticking to my recipe, which is similar, but only has a bit of carrot, roasted red pepper, and crushed red pepper!
• Dinner: Double Broccoli Quinoa
• Fabulous, although overpowering with the raw garlic. I was tempted to not “waste” the pesto with quinoa, but it turned out excellent. I had to use frozen broccoli, which was fine, although I’m sure fresh would make it better. Next time I’ll halve the garlic, or roast it first.

Saturday:

• Breakfast:
• Lunch: Double Broccoli Quinoa
• Dinner: Zucchini, pasta, and roasted red peppers with pesto

Sunday:

• Breakfast: Hummus and flatbread
• Lunch: Raviolis con salsa fileto in Montevideo
• Dinner: Pizza (Montevideo)