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Weekly Healthy Recipes Recap #15

THICK_ Weekly Healthy Recipes Recap 15

I’m not going to lie. I completely forgot to share my healthy recipes for the past few weeks. COMPLETELY FORGOT. So the recipes below are what I ate….. at some point recently (-_-). My bad! We good? We cool?

Some weeks ago, I ate…..

Arugula-Chickpea Salad with Sauteed Shrimp and Mushrooms (Pescetarian)

Healthy Recipes

via Fitness Magazine’s October Issue

Normally, I would link it the recipe but for some reason it is not on their site. It’s pretty simple and I didn’t follow it exactly so you’re not missing much!

My Ingredients: 7-ounce bag of arugula, 1 cup dry chickpeas (or 15-ounce can), 1-pound of shrimp, 8-ounces whole white button mushrooms, 4 small lemons, EVOO

The original recipe included sauteed shiitake mushrooms but I used raw white button mushrooms in place of shiitake. Why? Because I hate how soggy shiitake mushrooms get (I hate soggy mushrooms in general).

Alt: You can add other vegetables including peppers and tomatoes. I added green tomatoes 🙂

Tuscan Kale Soup with Roasted Garlic Base (Vegan)

I used to LOVE Olive Garden’s Zuppa Toscana. Over the years, I’ve tried tons of recipe variations of that soup. This time I used Vegan with a Vengeance’s Roasted Garlic and White Bean soup as a creamy base. Then I added kale and potatoes. It was great!!! I’m adding it to my “when in doubt” list 🙂

Alt: If you want, you could add more whole beans to the soup as some of the recipes (like this one or this one) call for. You can also add carrots!

Flatbread Margherita Pizza (Vegetarian)

Y’ALL KNOW I LOVE MARGHERITA PIZZA! In the last recap, I mentioned buying a local brand of pita bread. I knew I’d have two left after the hummus so I decided to make pizza!

My Ingredients: 1 roma tomato, about 4-ounces fontina cheese, fresh basil, a little freshly ground pepper and kosher salt

It was great! My favorite part was not having to make the dough!

Alt: You could brush the pita (or dough) with minced garlic and olive oil!

One less week ago…….

Tofu Stir Fry (Vegan)

via http://www.skinnytaste.com/2009/07/pepper-steak.html

Okay, that’s not exactly what I made. I used this recipe as a starting point but in place of the steak, I used tofu. In place of the green beans, I used broccoli. I also cut the cornstratch and used a little dry sherry (a substitute for mirin according to this recipe). I only had enough rice for two servings (smh) so two had rice and two did not! LOL!

Alt: Add more colors! Carrots, various peppers, or whatever other veggie you’re into that day 🙂

Steamed Shrimp with Roasted Sweet Potatoes and Braised Collard Greens (Pescetarian)

I let my shrimp marinate (is that the right word? it definitely wasn’t a brine) in kosher salt, pepper, fennel seed, coriander, and garlic powder. I used ⅛ to ¼ teaspoon of everything except the fennel seed. I think I used 1 teaspoon of that. I have no idea where that combo came from but it was great! I tossed the sweet potatoes in kosher salt, pepper and EVOO before roasting. And I braised my collard greens in salted water (bring water to a boil, add greens, cook covered for 10 minutes).

Alt: Use another fish (or meat) OR tofu. Add balsamic vinegar to the meat and sweet potatoes!

Veggie Spaghetti with Fontina (Vegetarian)

via http://www.thegraciouspantry.com/clean-eating-weeknight-spaghetti/

I used this recipe again to make veggie spaghetti, I made it the same as I did last time except I made lentil “meat” balls (this recipe plus Italian sausage spices). It was okay….at my own doing. I was supposed to use half the zucchini and freeze the rest. I forgot and used it all. The texture was very…..off. Either use 1-2 small or medium zucchini OR half of a large one. Also, I forgot the fontina -_-

But seriously….DO. NOT. USE. A WHOLE. LARGE. ZUCCHINI! DON’T!!!

Overnight Steel Cut Oats and Barley

via http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/index.html

COACH PUT ME IN THE GAME BECAUSE I FINALLY GOT IT RIGHT! This time, I used Alton Brown’s steel cut oats recipe for reference.

My Ingredients: 1 cup steel cut oats, ¼ cup barley, 5 small granny smith apples

It was TOO creamy…less like oatmeal, closer to cream of wheat. So I’d cook it for less time (spoiler alert 4-5 hours on low worked well). ALSO, someone in the comments recommended rubbing butter along the sides (and bottom) of the crockpot. Great idea to prevent sticking (there will be sticking).

I had the oatmeal as my afternoon snack and I added greek yogurt, cinnamon and honey to each serving after warming it up. Delicious! I TOLD Y’ALL I WOULD BEAT THESE OATS!

I’m open to flavor suggestions for these oats (no pumpkin). I don’t mind being the guinea pig! It’s the least I could do for not sharing my recipes sooner 🙂

2 thoughts on “Weekly Healthy Recipes Recap #15

  1. Pingback: Nutrition and Fitness for the New Year! | The Examined Life

  2. Pingback: Weekly Healthy Recipes Recap #16 - Thick. Fine. Healthy.Thick.Fine.Healthy.

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