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The Last Week - Good Food Recap

So this week was pretty busy as I planned for another business trip to Boston, stayed for 3 days and then made my way back to PA on Thursday night. While I was away, I didn't have a chance to blog every morsel of food that went into my mouth but I did take pictures along the way! Below are a few collages of the yummy and nutritious food I enjoyed this week. Enjoy!


Top Left: Tostones (Mark's favorite) - green plantains fried in olive oil
Top Right: Organic chicken thighs, seared on a cast-iron skillet & finished off in the oven for 30 mins
Bottom Left: Hearty lunch - 3 fried eggs, 1/2 avocado, 3 all natural sausage links
Bottom Right: Roasted veggies before hitting the hot oven - aren't these veggies so pretty?!



Top Left: Roasted balsamic chicken - prepared by my mother-in-law while I was up in Boston
Top Right: The full plate of roasted balsamic chicken and roasted veggies
Bottom Left: Roasted Veggie Egg Muffins & Sweet Potato Hash with Sausage
Bottom Right: Pollo guisao (like a Puerto Rican chicken stew)


Then there was taco night at my in-laws! I made my salsa and guacamole to top our grass fed beef, which I stuffed all into pepper halves!

A special thank you to my mother-in-law for always supporting my healthy eating initiatives! 

When I finally made it back home, I came home to find my super-cute husband making bacon-wrapped steak. I'm so proud of him for starting to learn how to cook!


Can you believe we are leaving on our anniversary trip in just 9 days?! Yikes! Time to start packing!
balsamic vinegar, clean eating, eat real food,
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Whole21* - Day 4

Whole21* Eats - Day 4
1/3/13

Meal 1: We took advantage of our leftovers and created a grand breakfast. Mark enjoyed scrambled eggs topped with salsa and guacamole with a side of bacon and I had two fried eggs, a leftover hamburger which was also topped with salsa and guacamole.
Meal 2: Our breakfast kept us full all morning so I didn't need to make lunch until around 2 PM. I made Moroccan sweet potato hash which never disappoints!
I already had this meal idea in my head in the morning so earlier in the day I went ahead and baked two large sweet potatoes in the oven at 400° for about an hour. Only one of the potatoes was used for this meal, but as I've mentioned before, it's always helpful to have some cooked sweet potato in the fridge to complement a quick and healthy meal in the future!
Before baking, I washed, poked a few times with a fork and coated with coconut oil and sprinkle of salt
Meal 3: The hubby is working a PM shift today so I didn't need to make anything extravagant for dinner. I enjoyed some Moroccan sweet potato hash leftovers for dinner as well.

Snacks: I did enjoy a banana, orange and two cups of green tea between meals today.


In conversation earlier today, Hubby mentioned that he feels this Whole30 is going a lot better than the first one. He struggled a lot the first time with his sugar cravings (read chocolate ice cream) but he's not feeling that way this time. I hope that means we'll be very successful this time around!

XOXO,
SMP
*We are following the Whole30 program for only 21 days since 1) we've done it completely before and 2) we're just trying to clean up our habits before going on our anniversary trip on 1/20/13
guacamole, Moroccan, paleo,
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My Fresh Salsa and Guacamole Recipes

I've kept this a secret for a while - only sharing these recipes with my close friends and family. But I finally decided to share my recipes for fresh salsa and guacamole with all of you. I hope you enjoy it as much as we do!

Fresh Salsa Recipe

Recipe Ingredients
the ripe avocados are for the guacamole

  • 1 large can of petite diced tomatoes (28 oz)
  • 1 large onion (red or yellow, today, I had a red onion)
  • 2 jalapeños, seeds removed unless you want it super spicy!
  • 2 limes
  • 2-3 cloves of garlic
  • 2-3 handfuls of fresh cilantro
  • salt and pepper to taste
Recipe Directions:
  1. Pour all contents of the can of diced tomatoes into a large bowl. Do not drain. 
  2. Either dice the onion, jalapeños, garlic and cilantro by hand or throw into a mini food processor like I did tonight:
To give a little moisture to help this all blend together, I juiced one of the limes and added before pulsing
3. Add your diced ingredients to the diced tomatoes and juice the other lime.
4. Salt & pepper to taste. Be sure to add the lime juice before salting. Lemon and limes give the same taste bud reaction as salt, so often times you don't need as much salt as you think for it to taste yummy!
5. Chill for 15 minutes to allow the flavors to really blend.
Voila! Easy, fresh, and delicious salsa!
PS: This makes a pretty big batch of salsa. I love to have extra salsa around for salads, on top of scrambled eggs or to make guacamole any time of the day!

 Super Easy Guacamole Recipe

Once you have the salsa made above, you can make delicious guacamole in less than 3 minutes. Have you ever noticed that the same ingredients in salsa are also in guacamole? One day, I just decided to add my homemade salsa to some ripe avocado and it turned out into wonderful guacamole right before my eyes. I've been making it this way ever since!

Recipe Ingredients
  • Ripe avocados
  • Fresh, already made salsa (like the one above!)
  • Dash of salt and pepper
 Recipe Directions
 
  1. Find yourself some ripe avocados. When they are soft to the touch (but not too soft), they are ready. Slice the avocados in half and scoop out the avocado with a spoon.
  2. Mash the avocado with a fork in a medium sized bowl.
  3. Add 3-4 heaping tablespoons (or more or less depending on the amount of avocado you're working with) of fresh, already made salsa to the mashed avocado.
  4. Mix  the salsa and avocado together until well combined. 
  5. Taste and add more salsa until it's just right. Finish off with a dash of salt and pepper!
  6. Enjoy!
Now you know my secrets to easy and delicious salsa and guacamole! Once you master these recipes, you can add these on anything! They are great with eggs, in salads, and on burgers! Yum!
guacamole, recipe, salsa
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Whole21* - Day 3

It's so cold here today!


My poor hubby left the house this morning and it was only 18 degrees out! Brrrr. Days like these I'm so grateful to have the opportunity to work from home. Thank you, God.

Food-wise, today was another good Whole30 day in the bank - I ate lots of yummy food and felt very satisfied. I like these days.

Whole21* Eats - Day 3
1/2/13

Meal 1: 2 eggs fried in a little ghee, 1/2 an avocado and 1/2 a banana. Yum.
My cast-iron skillet is my friend :)

Meal 2: Using the chicken and veggie leftovers from last night, I made a quick chicken soup with some homemade broth I had in the freezer. It was exactly what I needed on this cold day, especially since I am still pretty congested.
Meal 3: EPIC burger night! We topped our grass-fed organic beef with a fried egg, homemade guacamole, organic bacon and homemade salsa and stuffed them inside some lettuce wraps. Messy and fun!
I also fried up some green plantains to make tostones - great for dunking in the leftover guac!

Another great thing about today was that I was fully satisfied with all of my meals that I didn't feel the need to snack at all. I was also really busy with work, so I'm not sure if I just didn't have the time to think about snacking. I do admit that sometimes I eat out of boredom. I'm trying to work on that.

Anyway, hope everyone is enjoying the beginning of 2013!

What resolutions did you set for this year?

 
PS: The recipe for my salsa and guacamole can be found here!

*We are following the Whole30 program for only 21 days since 1) we've done it completely before and 2) we're just trying to clean up our habits before going on our anniversary trip on 1/20/13.
avocado, burgers, chicken soup,
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