My blender is out of commission this week. It started smoking(!) this past weekend while making our morning smoothies, so I’m awaiting a replacement from the Vitamix company and am sorely missing the use of a blender this week. I can’t believe how much I use that thing! (I’m also grateful for the amazing warranty– I didn’t have to pay a dime for the company to replace any part on my machine.)
In lieu of smoothies for breakfast, we’ve been having green juice this week. This one is kinda murky-colored thanks to the carrots, but it was a delicious blend of romaine, kale, carrots, cucumber, lemon, parsley and ginger.
Followed later in the morning by a bowl of organic grapes. I used to think that I was allergic to all grapes, but it turns out I’m only allergic to the conventional variety– so it must be a pesticide that I’m actually sensitive to. Now that the organic varieties are in season and available, I’m happy to be enjoying them this summer!
We had purchased an organic rotisserie chicken the other night, so I whipped up a large mixed green salad topped with cherry tomatoes, goat cheese and leftover chicken pulled off the bone, all dressed with a balsamic vinaigrette. I’m actually not the biggest fan of chicken (I’ve just never cared for it), but I hate wasting meat, so this helped polish off the stash in the fridge. It did fill me up, but I really don’t want any more chicken for a while…
I’ve had some Asian-flavored coleslaw marinating in our fridge all week, so I fixed myself a small bowl of that topped with fresh avocado for a late-afternoon snack. I love the blend of carrots, red onion, cabbage and cilantro!
Vegetable curry is quickly becoming one of our favorite evening meals because it’s so quick and easy to prepare!
On this particular night, I didn’t have time to chop vegetables, so I simply used a one-pound bag of organic frozen veggies as the filler for the dish, along with a chopped sweet potato, and cooked it all in a homemade coconut curry sauce. We split this entire pan of veggies between the two of us, and served it over bowls of cooked quinoa for a filling and delicious meal.
For dessert, we sampled some FAILED chocolate chip cookies. I tried making a coconut flour cookie with a flax egg, and it was a disaster! Coconut flour and flax eggs just don’t seem to mix very well. They tasted great, but they were total mush. Good thing we’re not too picky when it comes to desserts.
Reader Feedback: What are YOU eating this week?