What I Ate This Week: 7-12 March
This week has something for everyone: healthy, indulgent, meat-heavy, vegetarian, and vegan. Clearly I couldn't make up my mind! What are you loving at the moment?
MONDAY: GARLIC ROSEMARY PORK CHOPS
Picture by The Gunny Sack
There's not too much to this recipe. Pretty simple. Maybe not the jazziest way to make pork chops, but it did the trick! I served potatoes and carrots with ours.
TUESDAY: BALSAMIC POMEGRANATE STEAK
Picture by Running to the Kitchen
I am a huge fan of pomegranates. Raspberries and pomegranates are my favourite foods. So I was pretty excited when I came across this recipe. And it was just as tasty as I imagined! It's something different from the usual steak recipe and a unique combination of flavours. We had some steamed carrots and a poppyseed dressing salad on the side. Pomegranates are a bit expensive so I'll be making this for special occasions in the future!
Also, a little tip for getting the seeds out of the pomegranates: fill a really large bowl with cold water. Cut the pomegranate into quarters, and peel each quarter under the water. The juice won't get everywhere, which means less stains, and the fleshy bits will float to the top. It's a win-win! Best way I've ever found to peel a pomegranate.
WEDNESDAY: FETA SPINACH PASTA
Picture by Cookin Canuck
I'm so happy with how this recipe came out that I can say right away that I'll be making it again in the future! With whole wheat pasta and minimal feta, it's a relatively healthy pasta dish. It's a more Mediterranean flavour for sure, and I am in love. The creamy tomato and feta were a perfect combination. I can't urge you enough to make this yourself!
THURSDAY: MEDITERRANEAN SWEET POTATOES
Picture by Minimalist Baker
I'm really starting to enjoy sweet potatoes. This looked like an indulgent taste for a healthy recipe. So I had to try. The verdict? It was okay. I would change a few things. First and foremost: Little to no parsley. And little to no lemon juice. Those are the main issues I had with the flavour. The more fresh tastes ended up not going well with the super savoury sauce and chickpeas. I'd definitely be willing to give this another shot with some moderations, but I wouldn't have again as-is.
FRIDAY: FRIED EGG, AVOCADO, BACON SANDWICH
Picture from Food Network
I mean, just take a look at that title! Who doesn't love the sound of that combination? I used very minimal butter to make the outsides crispy, omitted the parsley, and replaced the cream cheese with some sliced mozzarella. Oh. My. Yum. Totally worth it. Make sure to pick a sturdy bread because the weight of everything was tearing my slices apart. If you're looking for something indulgent and comforting, this is it.
SATURDAY: FRIED RICE
Picture by Cookie and Kate
I was in the mood for a classic, so I chose fried rice. Usually I load mine up with shredded chick and bacon. But this time I decided to go for a vegetarian option. I chopped up lots of carrot, onion, and zucchini, and added in some frozen corn and peas. And can't forget eggs! To make it a touch healthier I cooked the veggies and eggs in coconut oil and used multi grain rice.