Tag Archives: mango salsa

Journey Journal: Days 154-158

This week, breakfast mostly consisted of either kiwi or mango, almonds, and coffee with coconut milk. Occasionally I’d have a bowl of GF Chex Cereal with coconut milk too. For the first week of GF-DF June, we did pretty well! And I didn’t really miss bread or flour that much at all.

Day 154: Monday, June 3, 2013

  • Lunch: Leftover Stirfry (teriyaki chicken with jasmine rice, carrots, mushrooms, daikon, and broccoli)
  • Dinner: Curried Beef + Rice + Roasted Broccoli and Cauliflower
  • Dessert: Coconut Milk “Ice Cream” with Banana, Peanut Butter, Cocoa Powder and Vanilla – so yummy!

Day 155: Tuesday, June 4, 2013

  • Lunch: Leftover Curry, Broccoli, and Cauliflower
  • Dinner:  Spinach Omelets
  • Dessert: Leftover Coconut Milk “Ice Cream”

Day 156: Wednesday, June 5, 2013

  • Breakfast: after last night’s dessert, I put the “ice cream” in the fridge instead of the freezer and ate it for breakfast–it was thick and creamy like chocolate pudding but healthy like a smoothie!
  • Lunch: Salad with Dried Dates, Slivered Almonds, Grape Tomatoes, and Celery Seed dressing
  • Dinner: Made Homemade Hummus with Spinach wrapped in corn tortillas

Day 157: Thursday, June 6, 2013

  • Lunch: Layered Corn Tortillas with Leftover Hummus, halved grape tomatoes, and sliced bell peppers
  • Dinner: Grilled Lemon Pepper Salmon + Coconut Lime Rice + Mango and Red Onion Salsa

Day 158: Friday, June 7, 2013

  • Lunch: Leftover Salmon + Coconut Lime Rice + Mango Avocado Salad
  • Dinner: Picked up a Rotisserie Chicken and made a quick batch of Warm Red Potato Salad (sometimes you just have to cheat)
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Recipe: Lettuce Wraps with Mango Salsa

Today was fun. After church, we decided to postpone our lettuce wrap experiment until the evening (primarily because we were hungry and the chicken still needed to cook in the rotisserie for an hour). So, we ate a quick meal and then we each got a small chicken to season.

Bryan did his with garlic, butter, salt and pepper. I used my Sweet & Spicy rub and stuffed it with a poked lime and a chopped shallot. It turned out pretty well, but I think I still like Bryan’s version the best. Bryan’s chicken will go in our Valentine’s Stirfry tomorrow night. And mine will be used with tonight’s recipe: Lettuce Wraps with Mango Salsa.

Here are the ingredients:

Organic Lettuce (leaves washed, separated and dried), Organic sliced tomatoes, Organic Rotisserie Chicken (season to taste), Organic Mango Salsa (recipe below), and Kame's All-Natural Sweet Chili Sauce.

Place about 1 oz. chicken, 1 Tbsp. salsa, and a few tomatoes in the center of the lettuce. Top with a touch of sweet chili sauce.

Fold like a burrito and enjoy! Fresh, crisp, and delicious!

Mango Salsa Recipe:

Dice the following ingredients:

  • 1 organic mango, peeled and pitted
  • 1/4 organic red pepper, seeds removed
  • 1/4 small organic red onion
  • 2 cloves organic garlic

Add:

  • 1 Tbsp. dried cilantro
  • 2 Tbsp. lime juice
  • 1/8 tsp. dried crushed red pepper
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/8 tsp. sea salt
  • 1/8 tsp. raw sugar
  • (optional: avocado, black bean, corn, pineapple)

Enjoy on tortilla chips, in your lettuce wrap, or on a taco. Bon Appetit!

Weekly Meal Plan for Two

This week, I decided to try to make a menu plan with what we got today and what we had left from last week’s basket, along with a few of my own random items.

This week’s basket: parsnips, a head of lettuce, 2 tomatoes, potatoes, bok choy, mushrooms, strawberries, pears, oranges, 3 apples, red pepper, ginger root.

 

ON HAND:

PRODUCE: a few organic shallots, 2 organic carrots, 2 organic yams, 2 organic oranges, 1/2 head of organic cauliflower, 1 organic mango, and half a bunch of organic scallions from last week’s basket, some organic celery (already washed and chopped into snack sizes), 1 green pepper,  2 organic apples, 2 lemons, 2 limes, garlic, 2 red onions, 1 pomegranate.

FRIDGE: all-natural eggs, organic milk, all-natural almond milk and soy milk, Trader Joe’s Blueberry Pomegranate all-natural juice (with hidden veggies!), organic whole chicken (on sale at Publix for $1.99/lb. right now), organic carrot juice.

PANTRY: organic steel cut oats, organic quinoa,  all-natural peanut butter, organic brown rice, organic canned black beans (and other varieties, dried), whole-wheat all-natural pasta, all-natural tomato paste, all-natural marinara sauce, organic low-fat coconut milk, raw honey, Multi-grain Cheerios.

FREEZER: Organic Edamame, all-natural frozen mixed berries, chopped all-natural walnuts and pecans, homemade chicken broth.

Grocery list: mozzarella (for pizza), dijon mustard and 4 oz. sharp white cheddar (for cauliflower sandwiches), graham crackers and 1 pint heavy cream (if I decide to make the key lime pie and lemon tart).

Menu Plan:

RECIPES: (click on titles for recipes)

Quinoa with Berries and Nuts

Baked Yams: rub with oil, sprinkle with sea salt, bake at 450F for 40 minutes. serve with 1 tsp. butter, 1/2 Tbsp. cane sugar, 1/2 c. chopped walnuts.

Creamy Parsnip with Ginger Soup

Bok Choy Salad (if I choose not to do the traditional salad with the soup)

Lettuce Wraps

Mango Salsa: chop and combine red bell pepper, red onion, mango, cilantro, lime peel, dried crushed red pepper, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon (optional: avocado, black bean, corn, pineapple)

Cheesy Cauliflower Sandwiches

Key Lime Pie

Stirfry

Strawberry Shortcake (avoid whipping cream and serve with milk)

Ginger Honey Tea: Peel and finely chop 1″ of fresh ginger root. Put in tea ball and steep in hot water for 3-5 minutes. Add 1 Tbsp. honey. Enjoy! (or try Sunny’s Ginger Pear Tea)

Steel Cut Oats

Vegan Chili (use fresh tomatoes and tomato paste instead of diced tomatoes)

Lemon Tart (using Lemon Curd recipe) or Lemon Cake with Lime Curd and Pomegranate

Tomato Caper Pasta (turkey feta meatballs, optional)

Brown Rice Bar

Lemon-Lime Sugar Cookies

Other Options for this week’s basket:

Mashed Potato ‘n’ Parsnip

Crab Rangoon (uses bok choy)

Roasted Red Pepper Hummus

Seared Ahi Tuna with Blood Orange Sauce

Fruit Leather (uses apples, pears, and lemon juice)

Strawberry Yogurt Soup

Ina’s Ultimate Ginger Cookies (add fresh ginger instead of crystallized if you like)