I am starting this Christmas celebration with an arsenal of anti-cold remedies: garlic, cayenne pepper, lemons, honey, ginger, chamomile tea, you name it…Hope it will get me through to be healthy in time for the holidays. As to this date, we are still unsure where we will be spending it but we surely will try to make the most of it. Have a wonderful holiday! And meanwhile, here’s what I have been cooking this week.
Saturday: Yogurt Marinated Grilled Chicken, Crackling Cauliflower and Coconut rice. It can be tricky to find tasty recipes with cauliflower but this recipe from a old Whole Foods Cookbook is definitely a winner. All the spices definitely add character to this rather bland vegetable. I served it with a Jasmine Coconut Rice (1 cup rice + 1 cup coconut milk + 1 cup water) and some grilled chicken that I marinated in yogurt and herbs the night before.
Sunday: Always a good idea to start your day with Chocolate Croissants and Pancakes.
For dinner, I made Chicken Taquitos with the leftover grilled chicken.
Monday: Oatmeal + coconut milk + almond butter + almonds + strawberries for breakfast, with a sprinkle of hemp seeds and a touch of agave syrup. This one wins the longest title for sure.
For Dinner, Lemony Chicken Orzo Soup. I know, again. But honestly there is nothing better than a hot chicken soup when you feel a little bit under the weather. I love this one that has a nice lemony fragrance and flavor.
Tuesday: Lunch at Superba Food + Bread. Seared Nicoise Ahi Tuna Sandwich, which my husband calls is the “best sandwich in the world” and Grain Bowl for me. I will probably go with something with bread next time. It’s that good.
We even brought a loaf of bread and a baguette home. Leftover Chicken Soup for dinner.
Wednesday: I made some Avocado Toast with the bread I brought from Superba. I haven’t found a killer recipe yet. You could argue that an avocado toast doesn’t really call for a recipe but I believe there’s an art even for the most simple things. So I have been experimenting with different combinations: avocado + soft boiled egg, avocado + burrata, avocado + lemon etc…The best ones I have had always had this combination in common: grilled crunchiness and yummy creaminess. I will keep on exploring and keep you posted…
For Dinner, I made Cumin-Infused Vegetables and Chickpeas over Quinoa. I love this recipe as I find anything with cumin always good. I will probably half the ingredients next time though as this grants for a huge pot. Good if you have a big family.
Thursday: Comfort food all the way this week. Spaghetti and Turkey Meatballs in Marinara Sauce and Sauteed Collard Greens. The greens are just so that I don’t feel too guilty.
Friday: For lunch, Leftover Cumin Infused Vegetables, Soft-Boiled Eggs and Grilled bread.
In the afternoon, I also made a second batch of Christmas cookies: Thumbprint Jelly Cookies. This time, I went for a healthier recipe that uses more wholesome ingredients and less sugar. Still pretty sweet though. I extended the baking time though as I found them too soft in the beginning.
We had the Leftover Spaghetti for Dinner.