Meal 2: Deli Tuna Salad (WF2 – pg. 118) with lettuce cups and hard-boiled eggs. I honestly forgot to photograph this, but I’m kind of glad in hindsight, because deli tuna salad, is just not very pretty.
Meal 3: Roasted chicken with homemade Hoisin Sauce (WF2 – pg. 62), sautéed broccoli with garlic, Asian fried cauliflower rice. It’s inspired by this one, but I usually make it a little more basic. See recipe below.
Meal 1: Peruvian Roasted Chicken with Aji Verde Sauce (NNP – pg.202) and pan-crisped plantains. I am SO mad that I forgot to take a picture of my plate, because it was not only delicious but it looked delicious.
Meal 2: Roast beef wraps with bell peppers, cucumbers and avocado. Accompanied by Awesome Sauce (WF1 – pg 54) and raspberries.
Meal 3: Tuna Cakes (NNP – pg. 182) with Jicama Potato Salad (WF1 – pg. 137) and Louisiana Remoulade (NNP – pg. 63). My version of monkey salad for the kids and I to nosh on after dinner. Recipe below.
Stand-outs, Fails and Notes:
– Sunrise scramble is basically ground turkey, diced sweet potatoes, a bunch of spices and a scrambled egg. In hindsight, I would have cooked it differently than the way the recipe called for.
– Chopped salad was very meh. Both boring in taste and texture. Probably won’t do it again. I say breakfast was pretty much a fail.
– The homemade Hoisin Sauce is more like a peanut sauce you would serve with Chicken Satay. It’s made with sunflower seed butter, and man, it’s freaking d.e.l.i.c.i.o.u.s. This is coming from an Asian girl. Ok, Eurasian, but still.
– The awesome sauce is pretty good too.
– The Peruvian chicken was amazing. I mean, it’s worth marinating it for a good 24 hours because it’s just a party in your mouth. Woot! Woot!
– I’m not sure I like cooked jicama. The recipe had me cook it in the slow cooker for 24 hours. I think I may prefer it raw and julienned in a salad.
– Monkey salad made everyone happy. Some of you might call is SWYPO, but considering that it’s compliant, that I’m technically allowed to snack as a nursing mother and that I couldn’t binge on this if I wanted (I shared one banana in this dish with the kids and I was stuffed to the gills), I say it’s not SWYPO. *sticks tongue out to naysayers*.
Asian Cauliflower Fried Rice
– Cauliflower, pulsed into the size of rice grains in food processor
– Coconut aminos, original or garlic sauce
– Bacon, cut into lardon size
– Fish Sauce
– Scallions, thinly sliced; minced cilantro is nice too.
– Render bacon lardons. When crispy remove from pan with slotted spoon.
– Put cauliflower into pan with bacon fat. Cook for 2-5 minutes.
– Add coconut aminos first with one splash of fish sauce. Taste. Need more? Add more coconut aminos first, then add another splash of fish sauce until you reach your desired amount of salty goodness. Don’t forget that you’re putting the bacon back in later, so don’t over do it. I added about a 3/4 a cup of coconut aminos to a very large head of cauliflower and about 1/4 of a cup of fish sauce.
– When the cauliflower is cooked al dente (like rice, not mush), add the garlic, stir until fragrant. Pull it off the heat, toss in the herbs and the bacon.
You could also add onions if you like. In that case, cook it in the bacon fat until translucent before adding the cauliflower. You could also add a bunch of other things to make variations that are much more interesting, but this version takes me about 10 minutes and the kids like it, so it’s my quick go-to.
– About 5 Medjool Dates, pitted
– 1 Can Full-Fat Coconut milk
– Banana, sliced
– Raw cashews
– Coconut flakes
– Blend dates and coconut milk in the blender or food processor until smooth. The consistency should be fairly thick. I hate to compare it to a milkshake, because that’s not what it is, but think milkshake thickness. If it’s not, add more dates. Strain through a fine-mesh sieve.
– Arrange sliced bananas on a plate. Pour over mixture. Top with remaining ingredients.