Tag: plantain chips

What we ate 3/8/15 – 3/14/15

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This past week for dinner was all about using our recipe books that have started to collect dust in the corner of our apartment. We cracked open some of our new favorite books and picked out a couple of recipes to try for the week and they definitely did not disappoint. We are trying to incorporate recipes from cook books into our rotation for some new ideas of meals. We used recipes from The Oh She Glows Cookbook by Angela Liddon and this Paleo cookbook by Elizabeth Marsh. We are not vegan or paleo but we do enjoy their recipes!

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Sunday: Leftover polenta and veggies. The previous week we made polenta and still had some leftover this week so we roasted up some cauliflower, broccoli, chickpeas and tomatoes to add to it.

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Monday: Macadamia and Coconut Crusted Fish Chicken. This recipe we found in the Paleo cookbook by Elizabeth Marsh. Now, we (I) do not like fish so instead we did chicken. Rose was really hoping we’d finally do fish, no such luck. This recipe was very very yummy and we were able to enjoy the leftovers throughout the whole week in our lunches and dinners. We paired the chicken with a kale salad with tomatoes, apples, and carrots, dressed with oil and vinegar.

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Tuesday: Coconut Roasted Cauliflower with Macadamia and Coconut Crusted Chicken. This cauliflower was also from the Paleo cookbook and it was also very delicious. As you can see we added a side salad to the cauli and chicken deliciousness.

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Wednesday: Brussels, Bacon, Potatoes with eggs. The Brussels recipe was inspired by the Paleo cookbook as well. This recipe was good but we thought it could have used a bit more flavor and seasonings. The bacon helped… duh… but just salt and garlic powder wasn’t quite enough.We used coconut oil instead of ghee and added some red and yellow potatoes to ours to make it more of a meal. We also had some scrambled eggs and a blood orange on the side.

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Thursday: Sweet Potato and Black Bean Enchiladas with Avocado-Cilantro Cream Sauce from The Oh She Glow’s cookbook. YUM! These Enchiladas were absolutely positively delicious. We got out of work early on Thursday so we got to actually enjoy the process of making a home cooked meal rather than rush through it because our stomachs are grumbling. Don’t worry, we went back for seconds.

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Friday: Leftover chicken and cauliflower with a side salad and pan fried plantains. We’ve been really into plantains lately. All you have to do is peel the ripe plantain, starting with a knife, slice it into thin rounds, and sautee it over medium heat in coconut oil, flipping after a few minutes. We use about 1 Tablespoon of coconut oil for 1 plantain. The thinner the slices the crispier they’ll be, but we prefer them thicker.

Saturday: We were busy out and about during the day on Saturday and didn’t quite have time to fix dinner, not to mention that we were craving mac and cheese… so we stopped at Whole Foods and got a bit of mac and cheese and some brussel sprouts and made a yummy meal of it.

What we ate 3/1/15 – 3/7/15

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Hello all! This past week we had some super yummy meals that we are dying to share with you. We are constantly trying out new recipes and look forward to eating them each week. The meals we chose this week certainly did not disappoint! Read on to find out what we made. IMG_0335 Monday: Cauliflower, Potato, Onion, and Lentil Curry with Naan. We had an Indian Korma simmer sauce we bought at Whole Foods so we threw all of these ingredients in a large pot and let it cook for about 30-40 minutes then served with some naan. It was pretty good but could have had some more flavor. IMG_0340 Tuesday: Naturally Ella’s Curry Grilled Vegetables with Chickpeas and Creamy Polenta. This was the first time we have had polenta and it was pretty good. We were a little confused by it so we will continue to experiment with other recipes that use polenta. The veggies came out great! Just for the record though, if you follow this recipe, Naturally Ella calls for 1 cup of “polenta” but she means yellow cornmeal. You are making polenta, not adding polenta to water.IMG_0343 IMG_0352 Wednesday: Half Baked Harvest’s Chopped Asian BBQ Chicken Salad with Honey-Sesame Crackers. This salad was sooo good! And the crackers, oh yum. I could just eat those crackers all day long. We marinated the chicken overnight and then tossed it all with a big salad with carrots, lettuce, snap peas and some roasted broccoli. IMG_0361 Thursday: The Almond Eater’s White Bean Breakfast Hash. Yum! Another delicious dish this week. We didn’t have white kidney beans so we just used red kidney beans and it turned out great. We served ours over some spinach and had some leftover sweet potato and made plantain chips to go with it. For the plantain chips, we just sliced up the plantain and sauteed it in coconut oil, flipping halfway through and watching so the plantains don’t get too too dried out.IMG_0373 Friday: Salad and random leftovers. It wouldn’t be a normal dinner week for us if we didn’t have a random leftovers night. We each made salads with scraps of leftovers that you accumulated through the week. We also made some snack plates full of fruits, veggies, and some pretzels.

Saturday: Leftover white bean and breakfast mash. Still good the second time around!