| The Bitten Word's photo-- I didn't get any food photos this week! |
I love a creative challenge. And eating healthy on an extremely low budget is very much a challenge. Here are some of the recipes (some new, some not) that I used last week and loved. I know that it sounds like a lot of chicken, which I'm usually bored by...but it didn't get too tiring because the flavors in each meal were different and flavorful.
- Roasted chicken with roasted sweet potatoes and veggies (we call them sweet potato 'fries' and both boys love them.) I made stock from the chicken carcass to use in the other meals of the week.
- Coconut & chicken curried soup -- this recipe was just okay until we added extra Sriracha to our bowls--then it qualified as yummy. I served it over brown rice.
- Pad Thai (I used this recipe from the latest issue of Everyday Food, but subbed honey for brown sugar, almonds for peanuts and left out the tofu. I added a bit of leftover chicken. FYI it looks nothing like the photo in this link, not sure why that photo is there!)
- Chicken Tinga Tacos--these were seriously awesome. (more leftover chicken & served with a purple cabbage salad in an orange vinaigrette)
- Scallion meatballs with soy ginger glaze from Smitten Kitchen. Amazingly delicious. I subbed beef for turkey, honey for sugar (reducing the amount), and served them with kale "chips".
- Curried Squash & orange soup--with bacon & sage.Yum-- and different than the typical butternut squash soup. I served it with almond flour biscuits.
- Lentil & walnut pate (how do I add in an accent mark?) on almond flour herb crackers with leftover soup and other random leftovers.
Oh, chicken ideas. Thank you!! Seriously needed some new ideas. My little dude is also a huge fan of those wonderful sweet potato "fries" :)
ReplyDeleteHere's one for you: Heidi's hoisin stir-fry. We sub chicken/shrimp/steak for the tofu and use whatever veg is in season. Serve over asian noodles or any grain, with lots of Sriracha. It's magic.
http://www.101cookbooks.com/archives/asparagus-stirfry-recipe.html
Thanks Blake! That looks yummy. And so does your kale/quinoa salad. I'm curious about the ingredients for the dressing(?)
ReplyDeleteColleen, Jenni said that you think this will help with the psoriasis. Do you think it would help with the arthritis?
ReplyDeleteBold Faced buffie: I think that going gluten free could help with any autoimmune disorder and is a good place to start. The GAPS diet could also really help--but gluten free first would be easier. I know of someone who was healed from rheumatoid arthritis with the GAPS diet. It took a few years--but was completely worth it. Now she is able to eat gluten and grains again and has NO more symptoms. The posts I did for GAPS are tagged and there are some links on the posts. I can also email you more info. if you're interested.
ReplyDeleteShit. I just closed this window I guess I will write this again. I made that curry soup last night. It was on my list too. Here's all the subs I made and it came out awesome.
ReplyDelete+ added 2 cloves of garlic
+ used 2 teaspoons of Sri Lankan curry powder and 1 teaspoon of South Indian Style curry (what we think of as curry) powder
+ removed bell pepper and added two diced ripe tomatoes at the end
+ added fresh basil and pulled back on the cilantro
+ removed the jalapeno and quick pickled serrano chilis in fish sauce served on the side so you can pick your level of spice.
oh and no rice. are you doing gaps yet?
ReplyDeleteDesi: thanks! I forgot...I didn't use bell pepper either. I can't get tomatoes or basil around here this time of year, but that sounds like a good addition. I love the idea of pickled serranos in fish sauce! I've never done that. I haven't started GAPS intro yet. Need to. We were doing no grains, but with the recent pay cut I need to use some cheap foods for filler!
ReplyDelete