New Recipes I’ve Made Recently
So, the no sugar thing was getting pretty boring to write about. Honestly, I did pretty damn well. And I’m going to do my best to keep it up *most of the time*, especially as the holidays bring loads of temptation. Honestly, I just feel better and have realized that only a select few sugary treats are truly worth it and they taste best in moderation. Case in point: I felt like *shit* after binging on a half dozen doughnuts on election night. I felt great about the half of a delicious chocolate chip walnut cookie I had from Lavain Bakery in New York. It’s not rocket science: it’s quality not quantity, and being selective makes everything better.
Anyways, I do want to share some of the delicious recipes I’ve made recently.
Sweet Potato Salad, fried egg, side salad. This was a delicious breakfast and kept me full well beyond noon, when I’m usually dying to eat. I will warn you though: expect garlic breath from the dressing!
Roasted Mushroom and Green Bean Farro I left the honey out of the balsamic dressing in the spirit of no sugar, and added chickpeas to the salad for some protein. This was a lovely lunch!
Samosa Potato Salad I made this one for a Friendsgiving potluck this week, because it’s something I’ve been wanting to make but I knew Courtney wouldn’t eat it. This is a super fun side for holiday potlucks, and I learned to make my own garam masala!
Fall Harvest Salad with Maple Tahini Dressing This is pretty much a big bowl of roasted root veggies. I made this for lunch, but ended up eating it for breakfast for a few days with an egg! Then I added some chickpeas, because otherwise there’s not much protein here. I also skipped the pomegranate and used raisins rather than cranberries. I’d say the highlight of this one was the dressing.
Tomato Basil Bisque I honestly wasn’t crazy about this dish, but Courtney loved it. So I’m not too sure what to tell you!
Cajun Shrimp Casserole I loved this dish, although I will say I enjoyed it more the first time around than I did as leftovers. I made a few modifications: no jalepenos… because I didn’t have japepenos. And a full pound of shrimp because that’s what comes in a the bag.
Tomato Kale Skillet with Poached Eggs and Chickpeas This recipe has pretty much everything going for it. It’s delicious, easy, healthy, and affordable. I served it over farro, used goat cheese rather than feta because I had goat cheese, and eliminated the jalepeno because I didn’t have any.
Shepherd’s Pie with Chard-Lentil Filling I made this one for my mom’s birthday. The modifications were pretty significant. My husband won’t eat potatoes, so I used butternut squash – which I pureed with tahini to make it creamy! I also put the “onion gravy” inside the pie (between the lentil chard mix and the butternut squash). If I get around to it, I may write this one up because I’d love to remember how to make it again!
Chicken Cordon Bleu Casserole Another one I made some significant modifications to, this time to lighten it up. Again, I’ll try to write this one up so I can make it again!
