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What’s Amy Eating?

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What’s Amy eating?

Saturday, July 11th, 2015

Forget dishes – its a grill night!

Tonight’s menu:

Grilled split chicken breast

Grilled squash, zucchini, and tomatoes

Sliced watermelon

What’s Amy eating?

Thursday, May 14th, 2015

Tonight’s menu:

Broiled Salmon

Farro Tomato and Mozzarella Salad

Broiled asparagus



What’s Amy eating?

Friday, May 8th, 2015

Summer has arrived in Vermont out of nowhere, making tonight an official grill night.  I picked up some great grass-fed meat from the farmer down the street – the nutrient composition is far improved in grass-fed or wild caught animals. 


Tonight’s menu:

Burgers with sautéed mushrooms, lettuce, and tomato

Garden salad with celery, carrots, sliced beets, and sliced almonds


What’s Amy eating?

Wednesday, May 6th, 2015

Seis de Mayo!  Last night was taco night in honor of Cinco de Mayo.  I always try to make extras on taco night to have enough leftovers for another meal or at least a variation using some leftovers if not enough for a complete meal.  Save time where you can because there never are enough hours in the day.


Tonight’s menu:

Bean and sautéed vegetable quesadillas

Garden salad

Sliced mango and strawberries

What’s Amy eating?

Tuesday, May 5th, 2015

Cinco de Mayo!  Break out the tacos! (OK, not exactly authentic Mexican cuisine but close enough) 

Tonight’s menu:

Tacos with seasoned ground beef, black beans and pinto beans, sautéed mushrooms, carrots, and onions, sweet potato, cheese, and avocado

Pico de gallo

Salad greens

Sliced mango

What’s Amy eating?

Friday, May 1st, 2015

Tilapia is a pretty light and versatile fish, relatively inexpensive, and a good protein source.  Over the past few years, it has risen the popularity charts among American diners; however, nutritionally, it is really not the best choice among our scaley friends due to its ratio of omega-3 fatty acids to omega-6 fatty acids.  While both of these fatty acids are needed by the body, research suggests that we need more omega-3 fats, which are anti-inflammatory, than omega-6 fats which may exacerbate inflammation.  Farmed tilapia has even more omega-6 fatty acids than wild caught.   In the end, my recommendation is to eat a variety of fish to reduce contamination and to prevent getting just the same fatty acid profile from your fish.  And always, wild caught trumps farmed fish.

Tonight’s menu:

Tilapia pan sautéed with garlic, capers, thyme, and cherry tomatoes

Grilled asparagus

Roasted fingerling potatoes

What’s Amy eating?

Wednesday, April 29th, 2015

Tonight’s menu:

Mesclun with micro greens, shaved beets, apples, and carrots, and sliced almonds

Grilled chicken breast

Seeded baguette

Mint chocolate chip ice cream

What’s Amy eating?

Tuesday, April 7th, 2015

Tonight’s menu:

Baked sweet potatoes topped with Hominy Chili and cheese

Green salad with baby spinach, red bell peppers, celery

Sliced apples

What’s Amy eating?

Wednesday, March 25th, 2015

Every once in a while, I like to get a little grit in my teeth.  By grit, I mean grits, coarsely dried ground corn that is often thought of as a breakfast alternative to oatmeal. Grits can also be served as a side dish, similar to risotto or polenta.  Grits is not a typical dish here in Vermont but I hail from Maryland, which gives me slightly more southern roots albeit not really southern enough to call grits a staple food.  Regardless, tonight, dinner took a swing south and it was delish.

Tonight’s menu:

Cajun Shrimp and Grits 

Sliced tomatoes

Steamed green beans

Orange slices

What’s Amy eating?

Monday, March 9th, 2015

Tonight’s Menu:

Butternut Bisque

Grilled cheese sandwich

Steamed broccoli