Today's post is about lots of food, but only one recipe. I'll share a little bit about what I'm cooking and eating these days with a few photos. Some of the things I have been cooking are simply slimmed down versions of foods I have cooked before.
"Supershakes" - That's why the coaches call the smoothies we make for snacks or breakfast. Mine always consist of two or three fruits, a vegetable, coconut milk, and plain whey protein powder. I might also add some flaxseed meal, vanilla, or a spoonful of nut butter.
I also do shakes where I mix frozen berries and occasionally peaches with spinach or kale and mix that with protein powder and either cashew butter or flax seed meal.
Lentil Soup - I made a great lentil soup this week. I started by caramelizing two onions and then mixed them with cumin, garlic, and ground coriander. Then I browned some chunks of spicy chicken sausage in the mix. Finally I added a bag of lentils and four cups of water along with a 15 oz can of diced tomatoes. At the very end of the simmering I threw in a block of chopped frozen mustard greens (I wanted more veggies in the soup and I just happened to have the greens in the freezer). It was the best lentil soup I ever made.
Turkey Chili - I used my Almost Perfect Chili recipe, but I modified it a bit. I used just one pound of turkey meat and no sausage. Then I threw in an extra can of pinto beans instead. It's still a little farther from perfect than the original since I like a meaty chili, but I keep the same tasty flavor profile in there, so it's not so bad.
Garlic Roasted Carrots - I prefer my carrots raw, but I decided to experiment with giving them a long, slow roast. I like to roast heads of garlic now whenever I have the chance so I always have some garlic puree to smear on various roasted dishes. I smeared it on carrot sticks and roasted them at 400 degrees until they were nice and caramelized. It's a nice variation on raw carrots and hummus.
Frittata - I bake them in muffin tins so I have a nice portion size at the ready that I can just warm up and eat for breakfast on the go. These have bell peppers, ramps, and a little goat cheese. My teammates call them "egg muffins".
Pasta - I made my homemade turkey bolognese and served it over zucchini "noodles". I simply shave the zucchini with a vegetable peeler.
Orange Sage Chicken Cutlets
- 2 pounds thin chicken cutlets
- 2 shallots, minces
- Juice of one orange
- 1 orange sliced
- 1 Tbl chopped fresh sage
- 1/2 cup white wine
- 2 Tbl olive oil
Add juice, sage, and wine to the pan, scraping up any bits from the bottom. Return the chicken to the pan with the orange slices and cook another 5-10 minutes.