What I Made – Week 5

I turned these quinoa bowls into a salad, topped with pan fried tofu, cilantro, orange bell pepper, red scallions, and marinated kale with this delicious Thai peanut chili sauce. The marinated kale was also good on tacos for lunch later in the week.

Not to be forgotten – some bonus baked good content!

My favorite chocolate orange zucchini cake. Even though it looks like a ton of glaze, I only made half of what it called for. I also swapped in chocolate chips instead of the pecans and use orange juice instead of milk in the glaze!

Strawberry rhubarb scones with 1/2 cup strawberries and 1/2 cup rhubarb instead of using all rhubarb. I find these are plenty sweet enough without the glaze.

Lots of leftovers this week that I still need to use: one more zucchini, some strawberries, the whole head of green leaf lettuce (and some romaine from two weeks ago!), radishes, cucumbers, and a little more of the kale. We’ll eat the kohlrabi tonight, but I have a weekend full of meal planning ahead!

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