What I Ate: Recipe Flops

Last night, I made the WORST pumpkin soup.

pumpkin soup in a pot

Seriously, it was just gross. (Hint: a whole can of coconut milk does not work well with freshly roasted pumpkin– it’s too overwhelming!) This has been par for the course lately; the past couple of weeks I’ve had SO many misses when it comes to recipe development. Perhaps my wonky travel schedule had something to do with it (since working in my mom’s kitchen is never the same as working in my own), so now that I’m back home I’m hoping things will start working for me again.

Luckily, I was able to salvage my ruined pumpkin soup by adding loads of curry powder and fresh ginger to it, turning it into a pretty tasty version of my pumpkin curry sauce. We served it over quinoa and veggies and dinner was ready to go!

Here’s what the rest of my day looked like yesterday:

pumpkin pancakes, hummus with cut red pepper slices, cashew butter cookie, chocolate smoothie, and pumpkin curry in a pot

Morning: My son slept in until 9am(?!) randomly, so I actually had the time to play around with a pancake recipe before he got up. I made TWO batches of pumpkin pancakes, both of which were delicious, but the texture was off. I’m hoping there’s a way I can make them fluffier without using eggs, so I can keep them vegan… it’s tricky!

When my son wakes up lately, he immediately asks for juice. So, we make green juice! I’m so grateful for this phase (however long it may last) because I’ll admit… sometimes I’m too lazy to make juice for just myself. But if my son wants it, I’m always motivated to make it for him! Yesterday’s juice included a couple Romaine hearts, a whole English cucumber, one pound of carrots, several stalks of celery, 2 small apples, a lemon, and some fresh ginger.

Afternoon: After taste-testing two different batches of pumpkin pancakes, I wasn’t super hungry for lunch. So, I reached for something easy in the fridge– a single-serve package of organic hummus (I found this brand at Costco) with a whole red bell pepper, sliced. I still prefer my favorite zucchini hummus, flavor-wise, but this works in a pinch.

Late Afternoon: The bad thing about having a “snack” type of lunch is that I end up snacking for the rest of the day. I ended up eating two of my cashew butter cookies from the freezer later, and then I stopped myself from reaching for a third cookie by making a chocolate smoothie (from my bonus pack) instead. Such a better choice! My sweet tooth was satisfied, and so was my appetite.

Dinner: Recipe flop #3 of the day– my pumpkin soup disaster, that turned into a pretty tasty pumpkin curry. I added some chopped potatoes, bell peppers, and broccoli into the curry sauce, along with cooked quinoa for a filling vegan dish. (My son approved, too!)

P.S. Next week, I’ll aim to show you what my son eats in a day, since things have changed a bit since my last post about him. I feel like I’ll have to have my camera out all the time, because he eats non-stop ALL day long!!

Reader Feedback: What are YOU eating this week? Any recipe flops you’re willing to share? Misery loves company! Ha ha.

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Comments

Faith VanderMolen

Recipe flops can be so discouraging, especially when you have a few in a row! I just moved to China and I’m still trying to get used to the different produce and constant stove-top cooking. I had a bunch of “ehh” meals recently, but thankfully the pumpkin curry I made tonight was a hit! Just keep at it…it’ll come back:) Thanks for sharing your flop!

Laura ~ Raise Your Garden

You just made my day by posting this. Oh my, I’d loved your opening line ~ sometimes I feel like I’m the only one to bomb dinner when experimenting. Just made me laugh. I keep trying to make a pizza with cauliflower rice and i cannot manage it. It’s soggy everytime and the family just cringes. Then we chuck it and order out. Oh well. Keep trying right?

    Amy

    The secret is to use a cheese cloth or thin dish towel to get rid of all the moisture. I tried it for the first time last weekend making cauliflower fried rice and the moisture released was ridiculous!!! Makes a world of difference. Just put everything in the middle of the dish towel (pulsed obviously) and wring out the dish towel with your hands.

ariel

Hey Laura, the key to the cauliflower pizza crust I’ve found is to get a nut milk bag or cheese cloth and ring it out after cooking REALLY good so that theres no moisture!

Michelle

Don’t know if you’ve heard about it and I haven’t used it yet but I am seeing a lot on the internet about aquafaba as a vegan egg replacement. It’s the liquid from canned (or fresh cooked) chickpeas. Everyone says the same thing, it sounds weird but actually works amazingly well. I just saw it used in a gluten free vegan vanilla cake recipe. Maybe it would work for your pancakes.

    Megan Gilmore

    Interesting… I’ll have to give it a try!

Gia

Love the “What I ate”s!!!! You have no idea how helpful they are- it’s a simple go to Detoxinista, check out Megan’s recipes for the day, and there you go- your daily grocery list and meal plan ready to go!!! Lol ❤️

Karen M

Meagan
I bought your cookbook and I really like it. The problem is I broke my vitamix while trying to make almond butter. If I need to add oil to almonds when making the almond butter, what kind of oil would you recommend? Do you make your almond butter in a vitamix or food processor?

Thanks
Karen

    Megan Gilmore

    I always make almond butter in my food processor, because it seems to handle the job better. (Almonds are tough! Every other nut seems to be fine in my Vitamix.) If you need to add oil, I’d probably try to get almond oil to keep the flavor the same, but another mild-flavored oil could work, too.

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