It’s back! I figure it’s about time I buckle down and get back to blogging regularly, so here goes :). It’s been a whirl wind month! Josh and I got married on January 11th and jetted off to spend our honeymoon in Punta Islita, Costa Rica- aka PARADISE.
We did absolutely nothing. And why would you, with this view from your own private garden and pool?
More on our wedding and honeymoon later, for now, I’ll skip ahead to the food. Let me just say I am obsessed, obsessed with patacones or fried plantains. I could eat them all day every day. I tried to convince myself that since it was a plantain, which is healthy, this fried piece of goodness was much better for me than tortilla chips or other “junk” food in the U.S. Nice try, huh? 🙂
What was an unexpected treat, was that seafood is so abundant from shrimp, lobster, mahi mahi, and octopus, that it was so affordable and so so good!
So, after a week of (over) indulging in food, wine, and cocktails, I decided I was going to take a week to “detox”. I went on a mission to eat only healthy, highly nutritious food this week. Coincidentally, I came down with a nasty sinus infection (again– drat!) and have had little appetite, so it’s a good thing I only ate the most nutritious meals this week and got the most out of when I actually felt like eating. Blerg! I ended up going in for a CT scan earlier this week for a deeper look at my sinus’ and will go in for allergy testing next week. Hopefully we’ll solve this irritating reoccurring issue for good!
Anyways, I digress! This week, I ate a ton of fresh (well, fresh for winter in Iowa…) produce.
I discovered a new favorite leafy green- collards!
I sautéed baby bella mushrooms and sweet peppers, added some rotisserie chicken, and topped with Nutritional yeast (or Brewers yeast) for a little cheese flavor and an added punch of protein!
This is one of my go-to meals when I’m feeling a little bloated and chunky and to my surprise, Josh liked it! I was certain that on nights I made this dish, he would choose to fend for his own, but he said it’s a keeper! Lucky for him since I end up making it quite a bit! 🙂
I also made a huge pot of a veggie soup that promised to do miracles. And by miracles, I mean flush fat from your body. Yeah, I’m skeptical. But it is tasty and it is packed full of super good for you veggies and protein!Veggie Soup Ingredients:
- 1 medium sweet potato, peeled and cut into 1″ cubes (optional, 1 medium zucchini sliced into 1″ round pieces)
- 3 carrots, peeled and sliced
- 1 stalk celery, diced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- Kosher or sea salt to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
- 2 cups vegetable broth, low-sodium
- 1 (14.5 oz.) can diced tomatoes (no salt added)
- 4 cups baby spinach, loosely packed