Tag Archives: mushroom

What I Ate Wednesday – Upcoming Posts

You’ve probably noticed I’ve been MIA lately. So sorry about that! I have been pulled away from my job and normal life the past few days. I’m back though and ready to posts all of these recipes that I meant to post sooner! Look for changes to this post throughout today (Wednesday) as I create links to the pictures you see here.

As always, the lovely WIAW party is hosted by Jen at Peas and Crayons. You should check out her blog if you haven’t already!

Hopefully I can also posts some breakfast pictures. I had two bananas this morning, does that truly count as breakfast? Yeah, didn’t think so. It’s okay though because I will have amazing breakfast pictures soon. Anyways, the pictures of food that I keep meaning to post…..

Kohlrabi Curry

Speedy Marinara  (Don’t judge the picture, I played with lighting forever)

 Stuffed Mushrooms (click for recipe)

Of course it is June and we are focussing on sensible snacking. My snacks this week haven’t been perfect as I haven’t been in my normal daily activities. I have however been snacking on carrots dipped in homemade BBQ sauce! I know it sounds weird, but trust me. It’s my trade off for not eating fattening BBQ potato chips!

My “unhealthy” snacks lately are larabars and energy “waffles”. It’s not so much that they’re unhealthy, but they’re not my normal fresh, non-packaged snack.

Promise, promise, promise to start posting recipes and linking them out from here tomorrow! Sorry for my lack of ability to post lately, it was not due to my planning!


Summer Squash Red Thai Curry

It’s that time of year again! Are you ready for summer squash out the wazoo? I love summer squash, especially zucchini. Honestly though, how much zucchini bread with crazy twist-ins can a girl make? I know there’s only more summer squash to follow….till the end of the summer, so when these babies showed up in my CSA I decided to think outside the box.

J and I love Thai food. And when I say love, I mean really love. We almost always go out to eat Indian or Thai. When it comes to Thai, while we love our noodle dishes, we adore curries. The spice soup with a cool aftertaste due to the coconut milk is just what our tongues desire. Not to mention the loads of vegetables and hot, steamy rice. Sadly though, as a poor postdoc and graduate student, we don’t get out much. Thus, we have learned to make curries at home! And to be honest, we’re pretty good. This recipe was more an improv than anything else. I don’t claim it to be traditional, just very tasty!

Summer Squash Thai Red Curry (4 servings)

  • 1 tablespoon(s) olive oil
  • 3 tablespoon(s) curry paste
  • 1 15 oz. coconut milk
  • 1 small basil, fresh, chopped, Use Thai, it will make the flavor pop 
  • 1 small lemon, juiced (Okay Kaffir lime leaves are true Thai)
  • 1/4 cup(s) water
  • 1  tablespoon(s) soy sauce
  • 2  teaspoon(s) brown sugar
  • 1  tablespoon(s) red pepper flakes (Thai dried chilies are best, but traditional work fine)
  • 2  large summer squash squash, or four small
  • 1 large container of baby portobello mushrooms


Cut squash into bite size pieces and roast in oven until tender. My squash took 25 minutes at 350F. Clean and slice mushrooms while waiting.

Place olive oil in pan and heat on medium high. When oil is warm, add curry paste and mix until oil and paste become homogenous. Slowly pour coconut milk into curry paste mixture, stirring to integrate the sauce.

When all coconut milk is integrated into the sauce, add the basil, lemon, water, soy sauce, brown sugar, pepper flakes, squash, and mushrooms. Cook, stirring regularly, for 5 minutes.



Serve wtih rice and enjoy!

Nutrition Facts (per serving)
Calories 295
Total Fat (g) 26.71
Saturated Fat (g) 20.65
Cholesterol (mg) 0
Sodium (mg) 267
Total Carbohydrates (g) 9.93


WIAW – with Vacation!


It’s finally hump day! This has been a long week after my great weekend with J! I had my first Maryland blue crab fest, and it was excellent! I loved it so much.

I promise we had more than crab! See- coleslaw, soup, potato salad, and beer (cider for some of us). What could be better?

There was so much crab left over that we picked the rest of the meat and J’s dad made us crab cakes the next night. Because J’s sister and I require gluten and yeast free, these crab cakes were…crab! What an amazing concept, huh?! They were awesome with just a bit of cornmeal to bind them.

Vacation has been so wonderful, now I have to get back into work though and make my own meals. Guess I forgot to say above, J’s dad makes the most amazing cappuccinos and eggs (coddled, they’re amazing) every morning. I wasn’t quite sure what to do with myself on Monday when breakfast wasn’t made for me. J’s parents are the best! So to make up for having to make my own breakfast, I’ve been enjoying overnight oats. Flavor:  chocolate and strawberries. You should try them, they’re healthy!!! (This has been my snack food too, I seriously have been eating on average three jars a day!)

Which is good because I’m eating it all the time, even for dessert! I’ve been pairing oats with lots of fun juices for my juicing challenge. Lately, I’ve been on a peach kick, with carrots and or kale.

For lunch today I had some wonderful sautéed bok choy with a ginger, soy sauce marinade and crunch sliced almonds. Stay tuned, recipe coming soon!

 And for dinner, what could be better than a spicy thai curry? Just to kick things up a notch! This simple red curry with squash and mushrooms was not only tasty, but filling and great as a quick, light dinner in the summer. This makes the second recipe I owe you, promise it will be up by the end of the day!

It has been difficult adjusting back to normal life haha! But as you can see, I’ve been treating myself with great food! Two recipes to be published today, so wait and see! Thursday will be a big post with exciting news for cragsandveggies, make sure you stop by to hear what it is!

Do you have vacation blues when you come back to real life?