I’ve been pretty bad when it comes to taking pictures of my food over the past couple of weeks. I just get too excited to eat, then don’t remember until my plate is almost empty. And who the heck wants a picture of a half eaten plate where you can’t even recognize what the food is anymore? No one. So, here are some of the yummy things I’ve eaten over the past couple of weeks that I did manage to take pictures of. There was even better stuff too that isn’t pictured because it was just too delicious to wait. Like the egg burrito I ate for breakfast yesterday morning, for example. Oh, and the AMAZING grilled cheese with bacon I had on Wednesday. Now, I’m hungry again. Unfortunately, between Happy Hour after work and a much needed frozen yogurt trip (yes, the frozen yogurt was NEEDED), we didn’t do our weekly Friday grocery shopping, so the pickings are pretty slim. Going to go see what I can scrounge up for lunch now!
Okay, so this one clearly doesn’t count as a recipe I made, but it was too awesome not to share. Brunch at ELA in Philly last weekend – we both shared the Short Rib Eggs Benedict and the Hot Chocolate Cookie Dough French Toast. Ugh, need this again. Right now.
Trader Joe’s Hot Multigrain Cereal with a side of bacon
For the hot cereal, I combined 1 serving of cereal with 1/2 mashed banana, 1 cup almond milk, cinnamon and vanilla extract in a saucepan over medium high heat. Once the cereal almost completely absorbed the almond milk, I added 2 egg whites in for about 1 minute, then took everything off the heat. I add the egg whites in for an extra kick of protein and it adds creaminess (they don’t change the taste at all).
Combine 1/2 cup almond milk, 1/2 cup coconut water, 1 tablespoon chia seeds, 1/2 cup greek yogurt, and 1 serving frozen mixed berries of choice (I used strawberries, blackberries, and blueberries) in a blender and blend until smooth. Top with cute umbrella for added fun :).
Meal 1: Shrimp & Cauliflower Stir Fry (Paleo)
Makes 4 servings – steam or saute 16oz uncooked shrimp until no longer translucent. Remove from heat. Place 1 head of cauliflower florets into food processor with grating attachment to make cauliflower rice or use cheese grater and grate florets into rice. Dice 1 bell pepper and 1 yellow onion. Combine, shrimp, cauliflower rice, pepper, and onion into pot with 1 teaspoon cooking oil of choice over medium high heat. Once cauliflower rice, pepper, and onion have almost fully softened, add liquid aminos or coconut aminos to taste and remove from heat.
Meal 2: Curry Lentil Soup (Vegan)
Makes 4 servings – In a crock pot, combine 1 cup uncooked lentils, 4-5 cups vegetable broth, 1 cup diced onions, 1 cup diced celery, 1 cup diced carrots, Trader Joe’s Healthy 8 Chopped Veggie Mix, 2-3 tbsp curry paste, 1 tsp cayenne pepper (more if you like it really spicy – I do!), 1 tsp garam masala, 1 tsp curry powder, salt and pepper to taste. Stir and cook on low for 8 hours.
Zoodles – Use a spiralizer to spiral 4 medium zucchinis. Once spiraled, place in microwave for 2 minutes on high. Once cooked, season with salt & pepper.
Spicy Ground Turkey Marinara Sauce – Brown 1lb ground turkey. Combine with 28oz crushed tomatoes in pot over medium heat. Add salt, pepper, chili flakes, and cayenne to taste. Remove from heat once combined.
Enchilada Chicken – Cube 1 lb chicken breast. Combine 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 paprika, 1/4 tsp salt, and 1/4 tsp pepper. Coat 1lb of chicken with spice mixture. Place chicken in nonstick pan over medium high heat until fully cooked through.
Black Rice – cook according to instructions on bag
Peppers and onions – Slice 1 medium bell pepper and 1 medium yellow onion. Place in pan with cooking spray until onion is translucent. Season with salt & pepper.
Preheat oven to 375 degrees. For one serving, cook 5 ounces shaved steak in pan over medium high heat until fully cooked. Place 1 soft multigrain tortilla down. Top tortilla with shaved steak, cheese, diced peppers, & diced onions. Place another tortilla on top. Place in oven until cheese has melted fully (checking even 3-5 minutes).
Spinach & Cream Cheese Frittata (Vegetarian)
Preheat oven to 325 degrees. Crack 9-10 eggs into mixing bowl and whisk together with 2 tbsp parmesan cheese, salt, and pepper to taste. Take a handful of spinach and rip up slightly. Line (oven safe) pan with spinach leaving some gaps. Some low fat cream cheese into gaps in pan. Pour egg mixture in pan. Bake for 20 minutes or until toothpick comes out clean.
As Porky Pig would say, “Th-Th-That’s all, folks!”
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