Day 15 of the Whole 30! I’m still alive and even starting to enjoy it. I won’t lie, I’ve struggled at times and I would give my right arm for a taco (glass of wine, piece of bread, Ritz cracker…), but its finally looking like I’m going to make it. Turns out this clean eating thing can actually taste pretty darn good. Lean protein, fresh vegetables, fresh fruit, and this Apple Brussels Sprouts Salad.
…
I just returned from a lovely vacation in the Arizona desert. It was filled with sunshine, wonderful family time, and (of course) some seriously good food. As I attempt to reset my diet – and (let’s be honest) reintroduce vegetables to my body! – I am craving all of that amazing southwest food we indulged in. So, with that being said you’ll have to forgive the slightly spicy bent to today’s Good Food Reads. What can I say? I’ve got big, bold flavors on the brain and I’m not feeling sad about it.
Like I mentioned, I’m attempting to dial back the indulgences this week while keeping all of that amazing flavor. I was so excited to find this recipe from Cooking Light for Chicken and Poblano Stew with Polenta. This recipe has chipotles in adobo, which is one of my favorite ingredients, but also roasted poblanos so the smoky heat should be amazing.
Breakfast Tacos Al Pastor, via Half Baked Harvest. Because there’s no reason that my current cravings should stop at breakfast! Also, they have pineapple in them. GENIUS.
And because I can’t stop, won’t stop: Carne Asada Burrito Bowls. This recipe does require a little advanced prep with the steak marinade, but they payoff should be worth it. I’m planning to double the recipe and bring some bowls to work this weekend!
You know I can’t resist a good sheet pan recipe. This week I really want to this recipe for Sheet Pan Roasted Jambalya. There is just something about those pictures full of wonderfully bright vegetables and fresh shrimp that I can’t stop thinking about!
Another batch prep for me this week: Creamy Roasted Red Pepper Tomato Soup. Even though things are starting to warm up here in Minnesota (hellooooo spring!), I’m still loving soup. This gorgeous soup from Dana at Minimalist Baker is vegan and gluten free. Plus, it uses coconut milk and dill for a little something extra. YUM.
As I noted earlier, I’m trying to up my vegetable game this week but I’m just not feeling my usual salads. I’m hoping to try these Sweet Chili Roasted Brussels Sprouts tonight. The mix of sweet chili and soy sauces is right up my alley!
Ok, admittedly, this Strawberry Almond Tea Cake recipe has absolutely nothing to do with my recent travels/cravings and everything to do with the arrival of strawberry season and the crazy gorgeous photos from Broma Bakery.
And finally, I give you: Mexican Chocolate Churro Rice Krispie Treats. Oh my heavens. Are these for real?!?!
I hope you’ve enjoyed this week’s Good Food Reads. I’m off to make some yummy food and dream of the warm dessert evenings. Send us your tips, tricks, and favorite recipes – we’d love to include them here on Good Food Reads!
Party time in my house tonight. Tonight is book club and I am hosting! What is the book you ask? Silly you*, now let’s get on to important details! Every time I host, I am excited to put together a menu that I think that my friends would enjoy. But, I also work a full time job, have 2 kids and don’t have a ton of time to make a lot of complicated dishes. Enter these rosemary chipotle spiced nuts. Simple, yet elegant. Quick, yet so, so tasty….
What sounds better to eat on a snowy evening than Chicken Wild Rice Soup? All I have heard about this week, on social media, TV, radio, everywhere, is tales of the blizzard. Blizzards don’t normally catch my attention since I do live in Minneapolis, where a blizzard is a pretty common winter experience. This one, though, where the drifts were over my head in New York and they had more snow than us in Washington D. C., seeped into my subconsciousness. Frankly, I was kind of jealous (for a few minutes), because it feels like we haven’t gotten much snow lately! So today when the flakes started coming down (much more gently here than on the East Coast), I was inspired to make one of my favorite cold weather foods. Chicken Wild Rice Soup is one of those foods that, in my mind anyway, has it all-vegetables, protein and that always comforting cream.
Chicken Wild Rice Soup was one of the first foods I ever cooked for my husband. I had him over to my tiny apartment while we were dating, and I made a pot of something very loosely resembling Chicken Wild Rice Soup. Did I mention before that when I met my husband I did not cook? At all. What in the world tempted me to make chicken wild rice soup? One of the world’s great mysteries! Sadly, my attempt was a flour-y, chunky, overcooked chicken disaster. I’m positive I do not have enough space in a blog post to explain what went wrong, but suffice to say, it is a testament to my husband’s love for me that he choked some down (and married me anyway).
Luckily, fast forward 20 years since our “dating” days, and I think I now have this one down. I poach my chicken so it does not get dry or overcooked. I use homemade stock (you surely can use store bought and I promise it will still be good, but if you have homemade stock-this is the place to use it!). I use the traditional Minnesota wild rice. And, although almonds may seem like a strange addition to a soup, I can attest to the fact that they are the loveliest addition, think crunch and flavor all in one bite. So, if the snow is falling in your area, or you are in need of a comfort food, try this one.
