Weekly Roundup

I love getting feedback on what you guys like and don’t like so keep it coming! I’m getting a lot of positive feedback on the meals that I’ve been posting to my Instagram story recently, but am going to start posting a weekly roundup here on the blog highlighting my favorite meals (and product reviews) for the week. Yes – that includes recipes.


Avocado Toast. I made this for breakfast on Monday and it quickly became a new favorite. I added micro greens and a fried quail egg to switch it up. You can find quail eggs at Whole Foods and Harris Teeter. They are a bit pricey though.

Ingredients:

Udi’s Gluten Free Whole Grain Bread

1/2 Ripe Avocado

1 Egg

Salt / Pepper / Crushed Red Pepper Flakes

Micro Greens

Directions:

  1. Cut 1/2 ripe avocado. Add freshly ground salt, pepper and crushed red pepper flakes. Mash until chunky consistency.
  2. Toast bread, add mashed avocado, chopped micro greens and fried egg.

Smoked Andouille Chicken Sausage Perloo & Fried Okra. Perloo is a southern rice dish, similar to jambalaya. This recipe is easy to make (one-pot) and insanely flavorful. The base is tomato, bell pepper, celery, garlic and onion. I also added okra because I picked it up at the Farmers’ Market this week (also the inspiration for this southern style dish).

Ingredients:

1 Cup Brown Rice

1 15-Ounce Can Diced Tomatoes

3 Cloves Garlic

1 Stalk Celery

1 Green Bell Pepper

1/2 Lemon

1 Yellow Onion

1/2 cup of diced Okra

Scallions (white part)

Salt / Pepper / Cajun Spice Blend to season

3 al fresco Smoked Andouille Chicken Sausages

Directions:

  1. Prepare the ingredients. Chop garlic, dice celery, bell pepper and yellow onion. Heat 2 tablespoons of EVOO and add the above ingredients, plus chopped scallions (use the white part at the bottom). Simmer for 4-6 minutes, stir occasionally.
  2. Add uncooked brown rice. Season w salt, pepper and cajun spice blend. Stir for 1-2 minutes.
  3. Add diced tomatoes and 1 cup of water. Heat to boil, then reduce to simmer for 10 minutes. **As the rice starts to absorb the water, add more – about 1 more cup. Don’t add it all at once though. Add okra after 6-8 minutes.
  4. Add chicken sausage and simmer for another 5-10 minutes.

I made a healthy(ish) version of fried okra to go along with this dish. Again, super easy. Dice okra. Dip in Gluten Free All-Purpose Flour (I use Pillsbury). Dip in Egg Wash (typically fried okra uses buttermilk, but this is a healthier alternative). Dip in Bob’s Red Mill Gluten Free Cornbread Mix. Heat vegetable oil in a pan. Add okra and “fry” on medium-high until crispy.

Black Bean Chipotle Stuffed Sweet Potatoes. I got this gluten free and vegetarian recipe from Love and Lemons. Sweet Potatoes are a good staple “starch” to incorporate into your diet. They’re rich in many vitamins and minerals including vitamin A (in the form of beta-carotene), vitamin C and potassium.

Ingredients:

2 Large Sweet Potatoes

1/4 cup diced red onion

1 garlic clove, minced

1/2 cup raw fresh corn kernels

1 cup cooked black beans, drained and rinsed

2 teaspoons diced jalapeno

3 radishes, thinly sliced

1/2 cup thinly sliced red cabbage

1/4 cup crumbled cotija cheese

1/2 small avocado, diced

1/2 cup chopped cilantro

Juice of 1 lime, plus extra lime slices for serving

EVOO

Directions:

  1. Preheat the oven to 400°F and line a baking dish with parchment paper. Use a fork to pierce a few holes into the sweet potatoes and roast them for 35 to 45 minutes, or until the skin is golden brown and the potatoes are fork-tender.
  2. Meanwhile, in a large bowl, mix together the onion, garlic, corn, black beans, jalapeño, radishes, red cabbage, cotija cheese, avocado, cilantro, lime juice, a drizzle of olive oil and a few generous pinches of salt and pepper. Taste and adjust seasonings, chill until ready use.
  3. Slice open the sweet potatoes and stuff! Serve with the extra lime slices.

** TIP : If you’re short on time, you can buy individually wrapped sweet potatoes that can be cooked in the microwave in less than 10 mins. If you do this, cook for 1 min less than the recommended time, add the toppings and pop in the oven at 375°F for a 3-4 minutes.


Chocolate Protein Coffee Shake. I typically drink a protein shake in the mornings post workout (just 1 scoop of Optimum Nutrition Chocolate and water). This week I wanted to switch it up so I added Califia Farms Unsweetened Pure Black Cold Brew Coffee, New Barn Barista Almondmilk, and frozen banana. (I use the Ninja Blender – $129.99 at Target).

1/2 frozen banana

1 cup cold brew coffee

1/3 cup almond milk

1 scoop chocolate protein powder

1 cup ice

Califia Farms, pronounced like “California” without the “orn”, is a California based company (the San Joaquin Valley, to be exact). They use natural, sustainably-sourced ingredients to make a variety of products from cold brew coffee to creamer. To be honest, I’m not a huge coffee drinker, but I would definitely buy the Califia Farms Unsweetened Pure Black Cold Brew Coffee again.

I ‘m loving this Whole Foods exclusive brand, New Barn.  Their Almondmilk has less ingredients (six or fewer) and more almonds (which means three times the protein and more healthy fats). And no carrageenan – an additive often found in coconut and almond milk that is linked to gastrointestinal inflammation. I tried the Barista Almondmilk, which was created in partnership with professional baristas to improve the non-dairy coffee experience.

As far as protein powder, I use Optimum Nutrition Gold Standard 100% Whey Protein ($29.99 for 2lbs at GNC). I recently tried the vegan shakeology protein powder and strongly prefer the Optimum Nutrition.

Did you like this post? Drop me a comment with feedback so I can continue to make improvements to the blog! 

Leave a Reply