How is everyone’s summer going?
Today I want to share with you our recent adventures in cooking. Like I said in last week’s post, this summer I have been wanting to make more of other people’s recipes instead of making my own. Although I am still planning on doing some creating for the blog (like my Sweet Pepper Chorizo Nachos below), I also wanted to share with you guys some things we’ve been making around here in case you want some yummy ideas!
Last Monday I made this delicious egg scramble that was simple and filling. It was 2 egg whites, about 2 oz prosciutto, cherry tomatoes, and spinach all sautéed together with plenty of garlic.
I also made some Chicken Apricot Curry from the Paleo Kitchen cookbook this week for a quick easy dinner. This dish was so flavorful and delicious, but I also loved that the recipe yielded about 6-7 servings, so I was able to eat it throughout the week as well!
On Thursday nights I usually make a really simple dinner since my husband has rehearsals those nights. My template is usually simple grilled chicken (made on our George Foreman grill) and a roasted veggie side. I saw baby bok choy on sale at the grocery store so I bought it to experiment. We had it for dinner with grilled chicken and some cherry tomatoes. Delicious!
My new “usual” for Friday morning breakfasts at the Egg & I is an egg white omelette with chicken, onions, diced green chiles, and avocado with a side of fresh fruit. I have switched my “usual” a lot- different seasons, different goals, different “usuals”!
My friend and I are starting a business together, and had an event on Friday night. Friday was a busy day, running around and grabbing supplies. We stopped at Homestead Heritage Cafe on Saturday for lunch. I got a grass-fed beef burger topped with mustard, pickles, lettuce, tomato,onions, and a side of their fresh homemade sweet potato fries. It was AMAZING!!
I wanted a little sweet treat on Saturday, since I usually stick to a pretty strict/routine eating schedule during the week and use Saturday as my treat day. We had two almost-bad bananas, so I made half the recipe for banana bread in the Paleo Kitchen cookbook (it calls for 4 bananas but I only had two). I made the recipe without the chocolate cinnamon swirl, but instead added some extra dark chocolate chips to the batter and put the batter in a pan for individual-sized brownies. It made the perfect little banana bread squares! They were delicious and had no refined sugar!
Last week I bought two Quest Nutrition bars and made them last me a week. I was impressed with myself! Now, I think I have an intolerance to whey, so sometimes when I eat these they make my stomach hurt. Definitely happened a couple times…but I find that when I restrict my intake to just half a bar, my stomach is less likely to hurt. They just taste so good and with teaching so much spin, I need more protein in my diet!!
Last Sunday I was in the mood for some nachos, so I made this delicious spin on nachos that I’m going to share with you today. I used mini sweet bell peppers as the “nacho” base and added chicken chorizo, onions, spinach, and tomatoes to the top. You could also add cheese or avocado, up to you. We thought these were super delicious!
Sweet Pepper Chorizo Nachos
- about 15 mini sweet bell peppers
- coconut oil spray (or other cooking spray of choice, like olive oil)
- 1 lb chicken chorizo
- 1/2 white onion, chopped
- 1/2 cup tomatoes, chopped
- 1 cup spinach
- 1 small avocado, sliced (optional)
- sprinkle of cheese (optional)
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Cut your sweet bell peppers in half and remove the stem and seeds. Lay them all flat on the baking sheet, then spray with the cooking spray. Place in oven for 15 minutes.
- While the peppers are roasting, heat a medium-sized pan over medium heat and add chicken chorizo. Cook the chorizo in the pan, breaking it up as you go.
- Add the onion and tomatoes to the pan with the chorizo and mix well. Cook in pan for additional 5 minutes.
- Pull the peppers out of the oven, and spread the spinach on top of the peppers, then spread the chorizo/onion/tomato mixture on top. Add cheese as well if you are using cheese.
- Place the baking sheet back into the oven for an additional 10 minutes. When it is finished, remove from oven, let cool, then top with avocado if you desire. Enjoy!