The Homemade Edition – What I Ate Wednesday

I finally decided to make a bunch of yummy recipes that have been piling up in a corner of my kitchen. This weekend Chad reaped the benefits. Here is What I Ate Wednesday Saturday.

Now don’t get me wrong…..days when I get to be in the kitchen most of the day are rare. Very rare. However, it was fun!

{breakfast} Biscuit Doughnuts inspired from a restaurant called Biscuit Head in Asheville, NC

Biscuit Doughnuts Beauty and the Beets

….and the doughnut holes…..

Chocolate Biscuit Doughnut Holes Beauty and the Beets

I also sprinkled some coconut sugar on some grapefruit halves and broiled them for a few minutes so the sugar caramelized.

Coconut Sugar Broiled Grapefruit Beauty and the Beets

A girl can’t live on doughnuts alone, right? Or can she?

Broiled Grapferuit Beauty and the Beets

{lunch/dinner} Beanball subs. Who needs meatballs? Not this Beet. These are so easy to make and so delicious. I made these for my Meatless Monday post this week.

Beanballs Sub Beauty and the Beets

I love them on pasta and I love them on a sub.

A Beanball Beauty and the Beets

This weekend it was all about the beanball subs and a chopped salad.

Chopped Salad Beauty and the Beets

{snack} Yes, we had an after-dinner snack. A snack before dessert. So what?

blueberries with lemon curd Beauty and the Beets

I made lemon curd with blueberries. I had originally made the curd to go with the doughnuts this morning but they were wonderful without it. Instead of wasting it, I just adding the blueberries that happened to be sitting in the fridge.

Lemon Curd with Blueberries Beauty and the Beets

{dessert} I’ve been sitting on a recipe for homemade Magic Shell. I was skeptical but it was easy enough to make….and it turned out great. Hardens up on cold ice cream just like it’s grocery store processed counterpart! You’ll find the recipe below!

Homemade Magic Shell Beauty and the Beets

5.0 from 1 reviews
Homemade Magic Shell
Pour on top of your favorite frozen treat or dip frozen fruit (such as bananas) into it!
  • ¼ cup coconut oil
  • 2 cups chocolate chips (preferably milk chocolate though you can use any flavor)
  1. Add the chocolate chips and the coconut oil to a bowl safe for the microwave.
  2. In 30 second intervals, heat the bowl in the microwave, stirring in between intervals until the chips and oil are melted together. Allow to cool.
  3. Transfer to a jar (preferably glass for easier use) and pour on top of your favorite frozen treat.

Well, thanks for stopping by! See you over at Sprint 2 The Table and Peas and Crayons for the What I Ate Wednesday party!


A Beanball Beauty and the Beets

I’ve never been a big fan of meatballs on their own. Something about a big ball of meat just doesn’t appeal to me- long before I decided to eat a mostly Vegetarian diet. However, when I did eat meatballs it was usually on a soft roll with parmesan or mozzarella cheese. I used to love meatball subs.

Beanball Subs Beauty and the Beets

As I am always on the hunt for a great veggie-based recipe, I was given a book called Veganomicon: The Ultimate Vegan Cookbook
– a huge book of nothing but Vegan recipes, and this one recipe really stood out to me. Beanballs.

Beanballs in a sub Beauty and the Beets

These are so easy to make. So simple that I have made them a lot lately. And they are delicious. Hearty and filling. I promise you- give these a try and you will not miss your meatballs.

Avocado Pasta with Beanball Beauty and the Beets

I first made these to go on top of my Avocado Pasta– just to add a little something extra to an already amazing dish.

Avocado Pasta with Beanballs Beauty and the Beets

Then we used the leftovers for beanball subs the next afternoon. This time slathered in marinara sauce and sprinkled with shaved parmesan. Fully satisfying and I am not craving my ol’ meatball sub anymore. I’ve got my Vegetarian fix.

Beanballs Sub Beauty and the Beets

We also have roasted a batch of leftover veggies and added beanballs to them for extra protein.

Beanballs, Veggies and Sully Beauty and the Beets

I’ve heard of many different recipes for Vegetarian meatballs but this recipe uses kidney beans. And no- these are not gluten-free but I would imagine it would be ok to leave out the wheat gluten and use gluten-free breadcrumbs and they would still turn out ok. Just a bit more crumbly as the vital wheat gluten holds everything together.

Red Kidney Beans Beanballs Beauty and the Beets

Mashed Red Kidney Beans Beanballs Beauty and the Beets

I would love to know what you think of this recipe- let me know in the comments below!

Prep time
Cook time
Total time
Adapted from the cookbook "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero
Serves: 14-18
  • 3 cups red kidney beans, rinsed and drained (I used low-sodium)
  • 2 Tbsp Braggs Liquid Aminos (or soy sauce)
  • 2 Tbsp tomato paste
  • 2 Tbsp olive or canola oil
  • 2 cloves garlic, minced
  • ¼ tsp grated lemon zest
  • ½ cup plain bread crumbs
  • ¼ cup vital wheat gluten
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ cup finely diced red onion (optional)
  • cooking oil spray
  1. Preheat oven to 375F. Mash the kidney beans in a mixing bowl with a potato masher or a fork. You want all the beans to be broken up but leave them slightly chunky. I use my hands to mash the beans up slightly.
  2. Add the liquid aminos (or soy sauce), tomato paste, olive oil, minced garlic, lemon zest, bread crumbs, wheat gluten, oregano, thyme and onions (if using). Use your hands to mix everything together.
  3. Spray a baking sheet generously with a non-stick spray (coconut oil spray works well with the heat and does not taint the flavor). Roll the bean mixture into walnut sized balls and place onto the baking sheet.
  4. Drizzle the beanballs with a little olive oil (or spray the beanballs with cooking spray- I use the same coconut oil spray I used on the pan) and bake for 12 minutes. Flip the beanballs over and bake for an additional 8-10 minutes.

Beanball subs - Beauty and the Beets