seriously??
Any one that knows me - knows I'm not very domestic. With all the great restaurants in Boulder, I enjoy eating out. (probably more than is good for me) I have a very nice young lady come and clean my house once a month - so I don't have to mop my floors and such.
However, for the past 8 weeks, I have been supporting Dave and trying to make sure he eats right - I've been cooking up a storm. All my friends and acquaintances are flabbergasted.
Tonight, I spent the evening making homemade trail mix and a batch of calabacitas. I'm heading over to Dave's tomorrow night and had to remind him to put the chicken in with the marinade for tomorrow night's dinner. If I had had some ripe bananas I probably would have made another loaf of cherry, zucchini, banana bread. Jeesh - I don't even recognize myself!
I took pictures and figured I'd throw the recipes out there too. :)
1 cup whole dry roasted almonds
1 cup shelled pistastios
3/4 cup raw sunflower seeds
4 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries
Directions
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.
Nutrition
Per serving: 40 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium.
Nutrition Bonus: Vitamin C (30% dv).
However, for the past 8 weeks, I have been supporting Dave and trying to make sure he eats right - I've been cooking up a storm. All my friends and acquaintances are flabbergasted.
Tonight, I spent the evening making homemade trail mix and a batch of calabacitas. I'm heading over to Dave's tomorrow night and had to remind him to put the chicken in with the marinade for tomorrow night's dinner. If I had had some ripe bananas I probably would have made another loaf of cherry, zucchini, banana bread. Jeesh - I don't even recognize myself!
I took pictures and figured I'd throw the recipes out there too. :)
Trail Mix
2 cups baby pumpkin seeds (pepitas)1 cup whole dry roasted almonds
1 cup shelled pistastios
3/4 cup raw sunflower seeds
4 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries
Directions
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.
Calabacitas
Ingredients
1 tablespoon extra-virgin olive oil
1 clove garlic
1 medium onion, chopped
1 cup hatch green chiles
2 cups diced zucchini
2 cups diced summer squash
1/2 cup corn
1/2 teaspoon salt
Directions
Preheat oven to 350
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic. Saute until onion is tender, about 4 minutes. Add zucchini, summer squash and salt; continue to saute, until tender, about 3 minutes.
Remove from the heat. Add corn and green chiles. Put mixture in oven proof container and bake for 30 minutes
1 tablespoon extra-virgin olive oil
1 clove garlic
1 medium onion, chopped
1 cup hatch green chiles
2 cups diced zucchini
2 cups diced summer squash
1/2 cup corn
1/2 teaspoon salt
Directions
Preheat oven to 350
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic. Saute until onion is tender, about 4 minutes. Add zucchini, summer squash and salt; continue to saute, until tender, about 3 minutes.
Remove from the heat. Add corn and green chiles. Put mixture in oven proof container and bake for 30 minutes
Nutrition
Per serving: 40 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium.
Nutrition Bonus: Vitamin C (30% dv).
Comments
I can't imagine trying to do the paleo thing AND have to feed a family that isn't on board. Sounds like a lot of work! Luckily for me, my boyfriend is on board with the plan and we don't live together, so I don't have to worry about every meal. Good job.