WIAW: Italian Veggie Bowl


I’ve had an extremely busy week (I know, excuses, excuses) and really haven’t had a chance to snap pics of my meals, so I’ll leave you with photos of a dinner I’ve repeated twice this week.

The Italian Veggie Bowl

If you can believe it, I just finished off the spaghetti squash I prepared last week. I threw it in a skillet with mushrooms, zucchini, chickpeas, tomatoes, and a ton of garlic.

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For good measure, I tossed in some Laughing Cow cheese and some Oliverio’s peppers. YUM!!!

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I've found that the nastier something looks, the better it tastes.

For those of you who aren’t familiar with northern West Virginia, Oliverio’s is well-known restaurant that originated in Clarksburg, West Virginia. Here’s a little history:

THE OLIVERIO FAMILY TRADITION

IN 1932, IN HER SMALL KITCHEN AT THE BACK OF HER RETAIL STORE IN CLARKSBURG, WV, ANTOINETTE “MA” OLIVERIO PERFECTED HER RECIPE FOR PEPPERS IN ITALIAN SAUCE. HER SON, FRANK, TOOK HER RECIPE OUT OF THE KITCHEN AND INTO THE BUSINESS WORLD.

IN 1972, HE BEGAN CANNING PEPPERS UNDER THE OLIVERIO LABEL. TODAY, HIS SON MARK OLIVERIO AND DAUGHTER DEANNA MASON CONTINUE RUNNING THE BUSINESS THAT WAS A LABOR OF LOVE FOR THEIR FATHER.  THREE GENERATIONS LATER, THE OLIVERIO FAMILY HAVE COMBINED THEIR LOVE OF GOOD FOOD WITH THEIR RECIPE FOR SUCCESS. IN SHARING THEIR FATHERS DREAM, THEY ARE ALSO CONTINUING THE LEGACY OF ANTOINETTE, WHOM THEY CREDIT WITH INSTILLING RESPECT FOR HERITAGE AND LOVE OF FAMILY. OLIVERIO PRODUCTS ARE MADE FROM A FAMILY RECIPE USING ONLY THE FINEST INGREDIENTS. TODAY, THE PEPPERS ARE USED IN RESTAURANTS AND LINE STORE SHELVES THROUGHOUT THE EAST COAST.

This stuff is deadly. I’ve known people to eat it with pasta, on meats or simply with a piece of hearty Italian bread. If you like Italian style peppers and you’re ever in my area, stop by any grocery store and pick up a jar!

Anyway, this veggie dish was out of control good and was worth being the WIAW entry!

WIAW: Strawberry Poptart Oats

Breakfast

Strawberry Poptart Oats! This time I got frozen strawberries (they’re cheaper than mixed berries) and decided this would be the perfect way to start my day.

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Snack

Greek yogurt with Honey Nut Cheerios

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Lunch

(Not Pictured) tuna salad on Wasa Crackers

Snack

banana!

Dinner

Spaghetti squash with sautéed zucchini

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Now for all of the the things I wish I could eat this fine Wednesday….

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I swear I’m going to gain 40lbs in pure chocolate over Easter weekend. Grandma better get ready to grease the doors for when I leave.

Hoisin Spaghetti Squash

Inspired by a dish I saw on a fellow blogger’s WIAW post, I decided tonight I would whip up a healthy take on a typically carb-heavy meal.

I started by peeling one carrot and a little less than 1/2 a small zucchini and sautéing the veggies in sesame oil and hoisin sauce. I then added some minced garlic and got busy preparing the spaghetti squash. I take the lazy way out when I’m preparing this veggie by popping it in the microwave for about 8 minutes. Halfway through, I took 1/2 cup of frozen edamame and tossed it in the microwave with the squash. After everything was done, I tossed it together in the zucchini and carrot mixture.

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They look and taste just like real noodles! I gobbled down this in 2 seconds and felt absolutely no guilt. What a perfect way to satisfy my bad-for-you cravings! After dinner, I popped open a key lime pie Greek yogurt cup and a handful of trail mix. What a perfect (and healthy) Sunday Funday.