Food Rut

Good Day Everyone!

Thanks to Caitlin at Healthy Tipping Point for teaching me that there is such a thing as a food rut.

Granted, I have never been overly creative in the kitchen for meals (my creativity comes out when I bake).  I lack the confidence in the kitchen and the skill of just throwing whatever together and having it come out fabulous.  Unfortunately, this means that when I do find something that I like and it’s easy, I tend to (b)eat it to death–essentially ensuring that I grow tired of it and will never want to eat it again.

That is exactly how I’m feeling now with all of my meals.  It’s more or less the same things every day, day in and day out.  I stick with it because they are healthy and easy, but oh goodness are they boring.  This is part of the reason why I set both a June and July goal to try new lunch and dinner recipes, but it just never quite came together…yes, that means July has been a bust thus far, too.

This is what I normally eat on a week day for meals (not including snacks):

Breakfast: normally my breakfast scramble–2 scrambled eggs with sauteed veggies (sweet potato, mushrooms, peppers, spinach) with a side of avocado and salsa.  If I’m rushed or particularly exhausted it’s toast with natural peanut butter and jam.

Lunch: Raw Veggies and dip with some sort of protein, likely in the form of canned fish (tuna/salmon) or low fat deli chicken/turkey.  Sometimes a green smoothie will replace the raw veggies.

Dinner: Chicken breast/thighs with half a plate of veggies–be that steamed broccoli, frozen corn, sauteed kale, a side salad, etc.

I tend to feel better when I have higher protein meals (the one great thing I learned from my Paleo challenge last year), and my meals generally are lower on processed carbs (aside from my odd pieces of toast and pancakes on the weekends).  The recipes I hope to find and make are going to be specifically based on the idea of staying with whole foods (not any strict diets like paleo, vegan, etc), which will also include some legumes and a small amount of dairy.

My goal this Saturday is to find 2-3 recipes for each meal ( I even started a board on our Pinterest page), get all the required groceries into the house and make them next week and rate them on taste, ease to prepare, health and satiety.

If you have any fun recipe ideas to share, pop the link into the comments and I’ll give it a whirl next week. 🙂

Much Love,

~Princess Lisa

Princesses Eat-Zoodles

Allo Everyone!

About a year ago, I toyed with the idea of following a strict Paleo diet.  There were things I liked and things I didn’t and now I find that I follow a Paleo light style diet.  As in, when I’m really craving peanut butter and toast, I will have some, but I don’t eat it every day.

Picture courtesy of www.theclothesmakethegirl.com

Picture courtesy of www.theclothesmakethegirl.com

But I digress–this isn’t a post about how I eat–this is a post about something delicious that came out of my paleo experiment.  A delicious recipe for what I call Zoodles–essentially Zuchinni Noodles from a blog by Melissa Joulwan called The Clothes Make the Girl.  Actually, I found the blog, perused the recipes and bought the cookbook, Well Fed on spec…and I’m so glad I did because it brought me to my new favourite side dish–something I like to call Zoodles. (she has a far fancier sounding name in her cookbook).

Zoodles!

Ingredients:

  • 2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential and be sure to stop when you get to the seeded parts or your noodles will fall apart]
  • generous 1/4 teaspoon salt
  • 1 tablespoon almond flour or almond meal
  • 1/2 teaspoon coconut oil
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1/4 teaspoon chili flakes
  • salt & pepper, to taste

Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20-30 minutes to drain excess water (even give them a few squeezes to get out even more water), then rinse and pat dry with paper towels. NOTE: You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.

While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for later.

Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; add the olive oil and garlic. When the garlic is fragrant, about 20 seconds. Mix the zucchini noodles into the garlic and add the almond flour mixture and chili flakes. Stir gently, taste, then add salt and pepper to your liking.

If you don’t find these to be addictive, I will be shocked.  Melissa’s blog and cookbook offer some ways to change up the noodles with different spices and ingredients, but this is the base recipe and so delicious that I am hesitant to change it up at all.

Happy Munching!

~Princess Lisa