Thick. Fine. Healthy.

Getting Thick: Weekly Healthy Recipes Recap #6

THICK_ Weekly Healthy Recipes Recap 6

Last week’s healthy recipes were delicious, I’m so excited to share them!

Tofu with Strawberry and Arugula Salad and Strawberry Vinaigrette

via http://www.eatingwell.com/recipes/arugula_feta_salad.html

Let me start by saying I got this recipe mixed up with this one. The former was in this month’s issue of Eating Well magazine. The latter was the one I looked up to write my grocery list. Slight chaos ensued when I got ready to prep my salad.

This was my third time giving arugula a chance and I actually liked it! I left out the feta and added tofu. I love feta and goat cheese but wasn’t in the mood for either. Also, I didn’t add the optional sweetener when I made the vinaigrette. That was a bad idea. The next day, the garlic had taken over and NAW! Luckily I keep honey at work. Only honey could save my salad, and it did! Next time, I won’t add garlic.

Seared Scallops & Crispy Leeks with Mashed Potatoes and Sauteed Kale

via http://www.eatingwell.com/recipes/scallops_crispy_leeks.html

*body rolls* Mmmmmmmmm! I love scallops so I’m here for any recipe that uses them! I think I cut my leeks too thick because they didn’t get that crispy. They were still good though! Especially when eaten with the mashed potatoes or kale. The combination of textures was perfect! For the mashed potatoes, I used this recipe and used almond milk in place of buttermilk. For the sauteed kale, I used this recipe. I want to make this meal again, luckily dry sea scallops are expensive so I’m gonna chill….for now.

Mexican Rice and Black Beans with Roasted Vegetables and Sauteed Red Cabbage

via http://www.eatingwell.com/recipes/mexican_rice.html

This is the recipe I used for the rice. I’ve been planning to try wild rice and was finally going to go for it…until I realized how expensive it was. Maybe I’ll make it a goal gift! I used basmati rice instead (look me me combining cultures). I also didn’t add the frozen vegetables opting for black beans instead. I used this recipe to roast some sweet potatoes, red peppers, and onions. Then I sauteed the cabbage the same way I sauteed the kale (minus the garlic). I finished the rice with freshly squeezed lime juice! It was good but I think it would have been better if I had used the same spices from the roasted vegetables in the rice.

What healthy recipes are you having? Also, did you notice I had two vegan dishes last week? Nice!

Bonus Meal: Whole Wheat Waffle with Pure Maple Syrup

I used the same recipe as I did last week BUT I added more cinnamon and I just used maple syrup on top. Still needs more cinnamon. Or am I trying to make my waffles taste like french toast???

 

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