Hope you had a stellar weekend! Mine was full of Miss Nashville adventures—an appearance at the Heart Ball in Chattanooga, and then a photoshoot with the fabulous Matt and Meredith Boyd in Atlanta! Needless to say, there wasn’t a lot of time for rest this weekend, but I was able to get back in time to make a trip to Trader Joe’s and prep some tasty things for this week (I had some great help.)
I’m trying to diversify my protein intake these days, so this week I’m all about fish recipes. If you’ve got a favorite, send it my way! I’m not a huge seafood-eater, so anything that cleverly disguises fish will probably be a win in my book. Here’s a few things on my menu for this week!
Baked Cinnamon Apples. I eat a lot of green apples, and I love them sliced with a little bit of almond butter. But, for a treat that tastes more like dessert, you can cut them up, add some cinnamon and/or apple pie spice, and boil/bake them until tender. They’re the closest you can get to apple pie, and totally guilt free!
Egg White Frittatas. For some portable protein, I whipped up these egg white frittatas: 8 egg whites, some unsweetened almond milk, salt and pepper, one chopped red pepper, and some chopped green onions. I whisked the eggs and milk together, stirred in the rest, and then put them in both mini and regular-sized muffin tins. They heat up like a dream and are easy eating for breakfast or a snack!
Pan-Fried Salmon. I usually bake salmon, which hasn’t resulted in my favorite flavor. However, I learned just yesterday that frozen salmon takes all of ten minutes to de-thaw in a bowl of cold water. I pan-fried this salmon in a little olive oil and Montreal seasoning, and it’s so much more flavorful! I’m having it for lunch over a bed of spinach, some rice, strawberries, and a little balsamic dressing. Delish!
Sweet Potato Delicious Disasters. Let me tell you about these sweet potato things. They started out with the most wholesome of intentions—a recipe I found for two ingredient sweet potato pancakes. Innocent enough, right? I got cooking and, to my dismay, could not flip these dang things. They simply stuck in their little sweet potato piles and refused to flip without breaking to bits. Frustrated, I scooped them up and stuck them in muffin tins and attempted to bake them. Sweet Potato Disasters were not cooperating. They still remained squishy and wouldn’t “bake” into anything! No matter—I kept them around because they’re delicious, even though they taste more like mashed sweet potatoes than anything. I think next time around, I’ll try and add some oat flour or something to even out the consistency.
Those are my new culinary experiments for the week! As always, please send me any recipes you think I should give a try, and have a stellar Monday!