A couple weeks ago I wrote about my goal of making 365 new (to me) dishes. I’ll be posting every fifteen recipes I complete here along with my notes and ratings.
16. Smoked Eggplant Tahini
Notes: The recipe suggested adding tomatoes and/or cucumbers if you wanted to. I found the cucumbers gave a nice crunch to the dish and the pomegranates the recipe calls for, give a hint of sweetness to cut the smokey taste of the eggplant.
17. Radish Salad and Lemon Pasta
Source: Blue Apron
Notes: My sister Esther and I made this together one weeknight. She’s a Blue Apron member. It’s a subscription service that sends you the ingredients and instructions to prepare three dinners for two every week. This was a very simple recipe of pasta seasoned with lemon juice and parmesan. The salad was bibb lettuce, radishes, and shallots. If you are a new cook or someone looking to try new recipes Blue Apron and similar services are great. I decided I’m too bossy for this kind of service, I don’t like being told what I’m having for dinner each week. 😉
18. Pineapple Almond Coconut Protein Shake
Source: Passionately Raw
Notes: I’m a little obsessed with my Nutribullet. Protein shakes are great breakfasts when you’re on the go. Making them yourself only takes a couple of minutes and it takes so much better than prepared drinks. Spirulina is something I discovered this summer and I love it. It is an easy way to add a serving of greens to your protein beverage but it doesn’t overpower the taste of the rest of the ingredients like kale and spinach can. I made some substitutions for this recipe. I used filtered water instead of coconut water and since I wanted this to be a protein shake vs a smoothie I also added a scoop of Vega One Coconut Almond Protein Powder. I didn’t add stevia because it is sweet enough with the pineapple. I did add some chia seeds which are a great source of fiber.
19. Maple Poached Pears with Mascarpone
Source: My Recipe Magic
I love fruit desserts much more than chocolate. This was fantastic and simple to make. I didn’t add the caramel sauce because I found the maple syrup made this dish sweet enough.
20. Mexican Rice Stuffed Peppers
Source: Everyday Jenny
Notes: This dish takes a little bit of time but despite the multiple steps it was easy. If I wanted to make a vegetarian version I’d either omit the chicken for extra beans or substitute it with ground soy.
21. Mushroom Parcels
Notes: This was easy and made a great presentation. I found the dish to be very rich, though.
22. Black Pepper Tofu
Notes: This dish called for green onions which I’m not a huge fan of. Most onions and green bell peppers don’t agree with me so when possible I substitute them with another vegetable. In this instance, I steamed baby broccoli and it was delicious. I served this dish on top of zucchini noodles.
23. White Chocolate Sauce
Source: The Grant Life
Notes: My sister Sarah gave me a Nespresso maker for Christmas which has really helped me to cut down on my Starbucks habit. I usually make straight up espresso or a cappuccino but I was craving something a little sweeter so I made this sauce and poured some in the bottom of my cup and topped it off with espresso, foamed milk, and cinnamon.
24. Spinach Egg Muffins
Source: An Original 🙂
Notes: While I did throw this one together on my own I want to give a shout out to 21 Day Sugar Detox because this is where I first tried my hand at Egg Muffins. They have amazing recipes for low carb apple strudel muffins and broccoli muffins. I was craving some spinach so I sauteed a bag full in a pan with some oil. I blended it in the Nutribullet with eight eggs, half a cup of sweet red peppers, and some salt and pepper to taste. I lined a 12 cup muffin tin with paper liners and spread the batter evenly among the cups and baked at 350 for 25-30 minutes. Make sure if you try this that you use not stick spray both on the tin and a little inside the liners too. Otherwise, the eggs will stick to the paper.
25. Pumpkin Spice Protein Shake
Source: 21 Day Sugar Detox Cookbook
Notes: This recipe calls for coconut milk but I used almond milk instead. When I make protein shakes I tend to use filtered water or almond milk for additional liquid over coconut water, coconut milk, soy milk, or cows milk. This is a taste preference more than anything else. My choice of protein powder is also a taste preference. There are various whey and soy protein powders on the market but I prefer plant based protein powders. For this particular shake, I used Plant Fusion Natural Flavor.
26. Pumpkin Hummus
Source: Vegetarian Ventures
Notes: This is a nice twist to your everyday hummus. Next time I’d probably add a little more salt and pepper. It could have used just a little bit more of a kick.
27. Braised Balsamic Cabbage
Source: 21 Day Sugar Detox Cookbook
Notes: This was very satisfying as a side dish but also as a snack on its own.
28. Buffalo Cauliflower
Source: Miss Frugal Mommy
Notes: This was a lite alternative to traditional buffalo wings. I served this with carrot and celery sticks.
29. Beet Pizza with Veggies and Dip
Source: Runnin Srilankan
Notes: This is a great low carb snack that spices up serving a plain crudite plate. Instead of green onion dip, I made my own ranch dip. I topped this off with purple cabbage, sweet corn, celery, and bell peppers.
30. Strawberry Grapefruit Ginger Smoothie
Source: Aggie’s Kitchen
Notes: I subbed out the apple for a banana. I’m starting to warm up to bananas in protein shakes. I was never a huge fan, but I’m trying to get more magnesium in my diet and they’re a great source. I also added a scoop of Vanilla Vega Protein Power.