This healthy recipes recap should have went up last week but I forgot to post it. No I didn’t forget to write it, I forgot to post it. -_-
Anywho…..OMG! I’ve been doing great with my meal planning: tasty meals, vegetarian options, seafood options, and even raw meals! I didn’t even plan to do the raw thing but now that I’ve started it, I want to keep it up.
Last week, I even did a great job sticking to my “two restaurant meals per week” rule by spacing them out: Panera Bread on Monday and Jamacian on Friday (oxtails, rice and peas and cabbage with a couple plantains)! I’m improving 😀
As for the meals I cooked, let’s get into it.
New Green Smoothie Alert*
I was getting bored so I decided to try something new. My new smoothie included: a (d’anjou) pear, a banana, frozen pineapple, almond milk, chia seeds, and several greens. I mixed it up so every two days, I had a different “green”: arugula, spinach, and Trader Joe’s Power Greens blend (swiss chard, spinach and arugula).
I forgot I made a change the first day (I blame my morning loopiness) so when I took a sip, I was like O_O. But once I remembered there were a bunch of new ingredients, I loved it lol! However, I do prefer the spinach or power green blend over the arugula.
Shrimp Avocado and Fennel Salad
I originally planned to make this recipe from my Cooking Light recipe calendar (can you tell I love my calendar?), but then I came across this recipe on Skinny Taste (I love her too!). Mmmmmmm! The salad was great with one exception. The avocado was just a really weird texture to have in this salad. It didn’t belong. The salad was “all fresh and crunchy everythang” and then there’s this avocado. Naw! In addition to removing the avocado, I used arugula and I did not use shallots in the dressing. (I didn’t need it for anything else and didn’t want it to go to waste.)
Note: I attempted to repurpose the avocado into guacamole for an after workout snack the next day. You don’t even want to know how bad it went…..yeah.
Baked Penne with Ricotta and Basil
I came across this recipe on my Whole Food Recipes app while trying to figure out what to do with some penne I had. If you read the website comments, you’ll see a lot of tweaking. I’m inclined to agree. As is, it tastes like bland, dry lasagna.
To each serving, I added a tablespoon of ricotta, water, dried basil, and mozzarella on top. Those additions made it a much better dish. The changes also push the calories closer to 500 calories per serving. Since the recipe makes 6 servings instead of 4, I frozen two for later!
Tofu and Asparagus Stir Fry**
I used this recipe and used asparagus in place of the broccoli and I served it over basmati rice. So good! I really love this sauce (although I need to add a tiny bit more salt).
A great week overall 🙂
* Don’t use all this fruit. I’ll explain why in a couple days -_-
** I actually didn’t make the stir fry dish until Saturday so you’ll see more variations of this meal next week!