What We Ate Week 1
I wish I could take a pass on today’s post, honestly. Our week went from okay to ugh to worse, and by the end of the week, I was eating smashed avocados in tortillas and Connor was eyeing the reception table for our church’s opening REALLY hard.
I might want to play with a pretty little digital menu to use each week to show you all what we ate. That’s it…I might do that instead. I’m terribly embarrassed to say that on more than 1 lunch occasion this week my oldest ate ramen and my youngest had cheesy tacos. Just 2 occasions. Really, just 2. This was a very bad week for food at Casa “Yeah I wish My Life were really this good.”
So I’m taking a bye – considering I can’t even remember what we had for dinner on Wednesday. Last night we had sirloin steak – I do remember that because it was awful. It was some sirloin tip thin steaks that even though I only cooked it for about 3 min on each side on the cast iron grill…it was STILL tough and chewy and not worth eating, but we did. It was our new food this week, because we’ve never had it before, and because those brussel sprouts are still taunting me. These are the second generation brussel sprouts. The first ones went bad.
Though – I can tell you breakfast was italian bread toast smeared with peanut butter, topped with sliced bananas, drizzled with honey and sprinkled with ground flax seed. We had it almost every single day. And we had turkey paninis one time too many. On at least one occasion I contemplated making granola. And we bought some hummus because it was on sale, cheap. The boys will be getting their fair share of spinach laced smoothies this coming week, I promise!
Can I say it was a bad week? It was. At least as far as food goes. We had some questionable meals just to get food on the table. But I did make one really good meal and I’ll share it here. It should’ve been the night we had the brussel sprouts. But I can’t face them, yet. They’re going to haunt me forever. Remember that guy from Better Off Dead with John Cusack who kept following him wanting his $2 for his paper route? That’s those brussel sprouts haunting me every time I stand in front of the counter. COOOOOK ME TODAY!
40 Cloves of Garlic Chicken (Thighs) & Roasted Garlic Quinoa
- 6-8 chicken thighs
- salt
- pepper
- 40 cloves of garlic
- oil
You’ll need an oven proof skillet and lid. I used my stainless steel deep frying pan and just covered it with aluminum foil in the end.
Preheat oven to 350
Season chicken thighs with salt and pepper on both sides
Brown in skillet
Toss in peeled garlic cloves
Cover, put in oven, bake for about 45 min
When done, use the garlic to crush onto toasted italian loaf slices and top with a bit of salt – SO good!
It really is that easy, so good, and the leftover meat can be shredded and used for another meal down the road.
The quinoa is just as easy – prepare as per instructions here, and add some of those mushed up garlic cloves to it just before serving! Serve with a salad on the side.
To prepare:
After soaking, rinse quinoa thoroughly.
Place a 2:1 ratio of cooking liquid to quinoa in a saucepan, bring to a boil, then return to simmer and allow to cook for 15-20, just like rice. (you’ll see that the quinoa has unfurled in the pan, and you know it’s done)
After the cooking time is up, remove from heat, and fluff with a fork to serve.
Traditionally, I cook quinoa in a broth as opposed to just water.
How was your week with the new food diet?
We participate in:
Your week of eating is always going to be better than our week. Every. Single. Time. It’s my burden and struggle in life with 5 picky males in my household. The chicken recipe looks good,but you wouldn’t get me, or anyone else in my house to touch brussel sprouts. Unless it’s to use them as balls to throw. Have a good week Darcy!
Better luck next week. If you decide to try the sirloin again, you might try marinading it in something before grilling. Good luck Darcy and family!
Marla – they were marinated for about 24 hrs – they should’ve been buttah
They were just really thin, cheap cuts of meat that we were experimenting with.
Oh thanks for the recipe it looks fabulous. I’m with you on the brussel sprouts I don’t like the smell of them, the look of them, the taste of them ewwww. Hope you have a better week this week
x
Not only am I the pickiest eater in the world, lol – but I also can’t cook worth a lick! My hubby is the chef in our house
What to eat for dinner is a daily struggle. My hubby has been trying for 10yrs to get me to make a menu. I refuse because I never EVER know what I want to eat until 5min before I decide, lol. And when asked – I usually only suggest one or two things (not so helpful when making a menu for a week, let alone a month). As for the brussel sprouts – I personally gag at the thought of them, so I have NO pointers for you there (other than the dumpster outside, lol) 
Oh no, better luck this week?
I only plan our dinners, and just try to make healthy choices in general for our other meals. Lately I’ve been on a green smoothie kick. I make it using a fruit concentrate that I get from work (I work at a smoothie/coffee bar) that’s called Dr. Smoothie (my fave flavour to use is Peach-Pear-Apricot). I make it as per normal (concentrate, ice and water) sometimes substituting the water for green tea, and adding half a banana (frozen) and a couple handfuls of baby spinach. It becomes bright green (which my daughter loves), tastes only a little bit of banana (I don’t like banana) and no taste of the spinach. Talk about healthy, filling and great for breakfast 
Have a great week!
I didn’t like Brussels sprouts, until I sliced them in half and then roasted with evoo and salt. Those were good.
I have a head of cauliflower taunting me in my fridge. It’s our new veggie. I haven’t eaten it in a decade or more. I know we should eat, I know we need to eat it, I know it could be fun to eat it, but I don’t really want to eat it..