I love writing this blog. I get such joy and satisfaction out of inspiring myself and you to eat well, care for ourselves, and live our best lives. One of the things that gives me the most joy is exploring the world of recipes on the interwebs, in magazines, and in books. As I watch the Food Network incessantly, I dream about having the time to explore recipes on a daily basis. But alas, I am relegated to once a week, as I need to continue to earn my living in the garment industry.
Last week my meal prep was a chicken tagine, which originated in Morocco. The recipe itself came from one of my favorite periodicals, Nutrition Action. This one is a keeper my friends. It can also be made with chickpeas, for a vegetarian version. I’m going to be honest. By Wednesday or Thursday each week I am usually getting pretty tired of my meal preps. This one was good until the last drop, like my lentil soup from a few weeks back. Here is the recipe link: https://www.nutritionaction.com/daily/healthy-recipes/the-healthy-cooks-chicken-or-chickpea-tagine/. I followed the recipe verbatim, with 3 exceptions – I used boneless, skinless chicken thighs instead of bone-in, I swapped out the tomato paste for no salt added canned diced tomatoes, and I added the 2-3 oz of fresh baby spinach I had in the fridge. I want to mention that a couple of the keys to the success of this recipe were the fresh ginger, garlic, and lemon. Don’t skimp there if you are going to try this one. The side dish suggested by the magazine for this is bulgur tabouli, which did look delicious. I had Trader Joe’s Risoni (a grain free risotto made from lentils) in the house, so I used some of the inspiration from the bulgur dish, and added onion salt, garlic powder, fresh cilantro, and toasted slivered almonds to the Risoni, and it really became the perfect accompaniment. This was not the lowest point lunch in the world (15 points on wwblue), but it was delicious, satisfying, clean eats, and I thoroughly enjoyed it all week long, as I mentioned.
For this week’s meal prep I made a mushroom dashi from Japan! Actually this recipe, and a couple of the exotic ingredients needed for it came from good friend Janis. This is a recipe that her vegan daughter makes often, and now she does too. And it originated from Bon Appetit: https://www.bonappetit.com/recipe/fridge-clean-out-nabe-with-mushroom-dashi. Janis gifted me with the dried kombu (a thick piece of seaweed), and the dried shitake mushrooms needed to start the broth. I followed the recipe pretty closely. I couldn’t find baby turnips, so I bought a small one and diced it up. While I was in the produce section, I spotted the daikon, so bought a small one to add in. I mean, the recipe says “fridge clean out”, so I figured I could add whatever I thought would fit in. I also added a tablespoon if white miso because 1) I had it in the house, 2) I like miso, and 3) miso is a gut healthy ingredient. The noodles are shirataki https://www.healthline.com/nutrition/shirataki-noodles-10. This is a 0 point soup, exotic, oh so clean, and delicious. And it has butternut squash in it.
And finally, we visit the Dominican Republic! You know how I love to try new fruits and veggies. Well, I love a melon, and yesterday I spotted a Charentais melon, which is a unique heirloom French melon variety. It was tiny and adorable, and I bought it. By today it became incredibly fragrant, so I cut it open, and it tastes like a cantaloupe on steroids. So good! Please friends, when you find an interesting new item in the produce section of the grocery store, buy one. It’s a small investment, and can open up a whole new world of taste sensation for you. And it’s produce – healthy and 0 points.
Thank you for traveling around the world with me today. Please remember to carve out some time for yourself every day. Do a some stretching and exercise every day. Eat clean and well. Love yourself.
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WW Connect: @mgronfein