No one likes a complainer.
I’m making an exception. It’s COLD. This arctic tundra has got to go. I live in the South. I should never see this:
Ice in my shower is something else I should never have to see. I left my faucet dripping just like the newsman said because we hit a record low of 6 degrees in Atlanta. When I woke up, I was rewarded with an ice-lined tub.
Try motivating to shower for work when faced with this:
This WIAW I am FINALLY back on track. I had the biggest meal prep in weeks on Sunday and felt ready to get back to the “real” world of having a routine.Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!
Step 1: Apple cider morning cocktail.
Step 2: Something warm. A baked oatmeal muffin cut in half and grilled with a little butter, cinnamon egg whites, and blackberries.
The baked oatmeal was a new version of my Sweet Potato Baked Oatmeal. I used pumpkin puree instead of sweet potato, and subbed 2 scoops of vanilla protein powder for a cup of the oats. The protein powder was sweet enough, so I didn’t use anything additional. I’ll be making these again!
Chicken, sugar peas, kabocha, and hummus. The hummus was the “healthy omegas” thing Whole Foods makes. It has olive oil and walnuts and is really, really good.
My culinary ethnicity is more diverse than my genes (and my jeans – I wear the same 2 pairs over and over). I adore Indian food. As part of this week’s food prep I made a coconut-curry chicken.
It was surprisingly good! I love the sweetness of the coconut milk with the spiced-up curry. Just enough of a flavor add to enhance rather than overwhelm. It was delicious and warming, especially with a quick saute of Skinny Noodles shirataki noodles, roasted tomatoes, cauliflower, and kale.
I wish I’d taken better pictures, but I’m sharing the recipe at the bottom of this post anyway.
I go through phases with different fishes. Right now I’m having a torrid affair with Turbot. It looks like tilapia, but it is much for flavorful. It’s rich and mild at the same time. I put it on top of a kale salad tossed with Greek yogurt blue cheese dressing and eggplant chips.
Dinner was leftovers from a few days ago. I forgot I made a chili-esque bean thing and shoved the leftovers in the back of the fridge. It was perfect after a very cold drive home. Ever more perfect was the avocado and sriracha on top.
Cold days call for warm cake. I made my 150 Calorie Chocolate Cake recipe and topped it with cocoa-roasted kabocha, peanut flour sauce (I get mine on iHerb – use discount code USO924 for $5-10 off your order), rice whipped cream (farmer’s market find!), and cacao nibs.
Do I need to tell you how awesome this was?!
Coconut Curried Chicken
- 1 lb boneless chicken breast
- 1/2 C Greek yogurt
- Juice from 1/2 lemon
- 1/4 C coconut milk
- 2 cloves minced garlic
- 1 T grated ginger
- 1 T dried cilantro (or 2 T fresh)
- 2 tsp curry powder (I use salt-free)
- 1/2 tsp cumin
- 1/2 paprika (optional, depending on the heat of your curry)
Cut the chicken into large cubes and set side.
Place the marinade ingredients in a large bowl and stir to combine. Add in the chicken and allow to marinate in the refrigerator for at least 2 hours (or overnight).
Preheat oven to 375. Place chicken on grill pan and bake for 15-20 mins, until they reach 170 degrees.
Note: If you have a grill, these could also be skewered and grilled.
On a serious note, I do hope everyone is safe and warm. Hearing it’s -40 wind chill in places makes me hurt for you. And to those people at my office still taking your smoke breaks… I admire your dedication. 😉
How cold is it where you are?
How diverse are your culinary genes?