Why do you go to the go to meals you do? It's not a trick question and I'm not looking for a certain answer. Maybe you genuinely enjoy eating the same things everyday for lunch, breakfast and dinner. Maybe, it's because you've created a routine you know works and your family will eat without complaints. For others, maybe it's simply because the idea of trying new things is too much work when you know there is a chance the recipe is going to turn out inedible, that's usually where my head is at.
Whatever your reasoning might be adding variance to your meal plan does have multiple benefits. For starters if all you are eating is broccoli and spinach every meal you're living a pretty boring life and that should be reason enough to branch out. I'm just saying, if you are complaining about how hard it is to stick to your meal plan ask yourself why you're doing it. But more importantly you are missing out of the benefits of the nutrients that come from eating other vegetables.
Recommendation, keep your protein staples the same from week to week:
Have fun by mixing up the veggies that you are adding to them. With two serving per meal you have plenty of room to play and make things fun.
I personally am a big fan of Cod, it's high in protein, omega 3, Vitamin B12 and Vitamin B6. Quality wise it is also a better option than buying farmer raised Tilapia. Normally I keep it pretty simply and bake it with seasoning but this week I was feeling slightly sluggish, maybe it's the weather or maybe its just an off week but I felt like my body could use a little extra Vitamin C. Rather than chugging a bottle of orange juice I grabbed some fennel and made this, amazinggggg.
Things I currently am in love with
The 80 Degree weather
Longer days, thank you Day Light Savings!
The Shop at Flywheel Press, go look it up
Freewheel Brewing Company, again look it up and go
Things I am currently not in love with
Loosing an hour sleep, not thankful Day Light Savings
When Michele isn't here at the gym to make me coffee
Eating Brussel Sprouts with Bacon
1. Preheat oven to 350 degrees. Place beets on lined baking dish, drizzled with half of the olive oil and a dash of salt and pepper. Bake in the oven until semi-soft, about 15 minutes.
2. Add in brussels sprouts and drizzle on the remaining olive oil and add the garlic. Stir beets and bussels sprouts together on the baking dish. Place back in oven for another 15 minutes, or until the brussels sprouts are golden brown and tender. Remove from the oven.
3. Zest the orange and put aside in a small bowl for the dressing. Using a knife, cut away the rind of the orange from the fruit and then thinly slice the orange into sections.
4. In a large bowl, add in the roasted vegetables and add in the orange slices. Toss to combine. Sprinkle on the crumbled feta.
5. For the dressing combine all ingredients into the bowl you added the orange zest to. Whisk to combine. Pour over the warm salad and toss to combine.
6. Pair with your grilled protein and eat immediately!
Alien vegetable, what are you?!?!
Meet the Romaneco Broccoli. I've been seeing this guy at the Farmers Market and in Whole Foods for the past couple weeks and finally thought it was about time to give it a try. At an eyes glance it reminded me of a dinosaur version of broccoli, to my surprise it is actually closer in flavor to cauliflower. I can best describe it as having a taste somewhere between broccoli and cauliflower, slightly sweet with a a hint of nuttiness.
Why eat it? Other than simply because it's aestheticly good looking (I like sexy looking meals) it just so happens to also be packed with good things: super-rich in antioxidants, vitamin C, fibre - you name it.
How should you cook it, roast it - blanche it - stir fry it - or eat it raw
Stepping outside the norm with some flavor variance, pick up some of this crazy stuff and have fun with the recipes below!
1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and place the Romanesco pieces on top. Brush all of them with oil and sprinkle salt + pepper on all of the pieces evenly. Roast the Romanesco in the oven for about 25-35 minutes, or until lightly golden brown.
2. While the Romanesco is roasting, start making the curry sauce-y bit. Heat the coconut oil in a medium saucepan over medium heat. Add the shallots/red onions and sauté them until soft and translucent, about 4 minutes. Add the hot pepper and ginger. Stir it about. Add the lime peels, cilantro stems, lemongrass and turmeric. Sauté and stir the whole mix for a few minutes to cook out the raw-ness of the turmeric. Pour in the coconut milk and stir to evenly mix the turmeric throughout. Stir in the coconut sugar. Bring the sauce to a boil and then simmer it for about 10 minutes. Season the whole thing to your liking and then strain out all of the chunky bits.
3. To serve, arrange the roasted Romanesco on a serving platter or individual plates. Pour the curry sauce around the florets. Garnish with the Marcona almonds and chopped cilantro. Serve with cooked grains if you wish.
**QUICK TIP** If you decide to steam this for that more pure + virtuous vibe, place them in your steamer basket and let ‘em go for about 9-11 minutes. Remove them from the basket and give the pieces a nice sprinkle of salt and pepper before you pour the sauce around.
Prep Time: 10
Minutes Cook Time: 20 Minutes