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
- 40 cloves of garlic
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.
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?
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