Recent Eats + New Favorite Taco Roasted Potatoes

 

Let’s catch up on what I’ve been eating these last few days! Please excuse me for once again not photographing breakfast. I’ve been eating the same oatmeal every morning. If/when something changes, I will probably remember to stop to take a picture. 

Sushi for lunch is always a good idea. I love when I spot the spicy mango shrimp roll on a menu – it’s definitely a top favorite of mine!

Dinner at Del Frisco’s Grille was a really good funny time. Is there anything better than laughing while eating good food? Our only issue was that the waitress wasn’t old enough to remember the original Beverly Hills 90210. Her loss in life if you ask me.

We enjoyed lots of flat bread pizzas and ahi tuna tacos. Gosh I loved those tacos. You may have seen the sangria I ordered with the popsicle on Instagram. 🙂

So I’ve been off salads lately when I’m home for lunch. Instead I alternate between sweet and savory ways to eat toasted cinnamon raisin Ezekiel bread.

This peanut butter and jelly on Ezekiel bread alongside a mug of coffee probably looks like breakfast but it was actually lunch. I was feeling sweet and this hit the spot.

I’m not a big meal for lunch type of person most of the time. I don’t like to feel too full during the day so depending upon my appetite, I eat smaller meals and then have something else if I end up hungry again later.

One day sweet and then next I’m feeling savory. I’m loving mashed chickpeas and avocado again, especially on toasted cinnamon raisin Ezekiel bread! It has always been a great combination.

I like to add the everything but the bagel sesame seasoning to the mashed chickpeas and avocado which makes for a terrific flavor addition.

This dinner bowl loaded with veggies and roasted sweet potatoes is reminiscent of the early blog years when I lived on plant-based power bowls for my meals. I guess I sort of still do at times but not like I used to in the past.

What I am most excited to share today is the new way I roasted potatoes the other night! I was making taco bowls for my son (which he actually said were delicious!!) and I had the genius idea to roast his potatoes in taco seasoning.

I now call them my taco roasted potatoes.

Just dice the potatoes, spray with coconut oil cooking spray (or drizzle with oil) and then sprinkle taco seasoning to coat. I roast the potatoes in a 450 degree oven until really crispy. You have to make them!

And the cake we had over the weekend was short-lived. Straight from the box is the way to go.

Thanks to Laura for today’s WIAW link up!

Recent Eats plus my new favorite way to roast potatoes! #WIA #sushi #delfriscos #potatoes #foodie Click To Tweet

Favorite sushi roll?

How do you like to roast your potatoes?

Are you a big meal for lunch type of person?