Breakfast: Berriest Smoothie, 255C
I was a little disappointed to read "Berriest Smoothie" again for breakfast. Not that it wasn't tasty the first time, but I guess I was hoping to try something new everyday, at least just for a week. That would be like a daily morning surprise to satisfy my epicurious appetite. But all was not lost. To satiate my need for adventure in the kitchen, I turned the smoothie into a berry soup...just by pouring it into a bowl instead of a glass, haha. It was really thick anyway, and the spoon was very helpful.
Snack 1: Apple & Brazil Nuts, 250C
Did Brazil nuts originate for Brazil or something? Anyway, I like them cus they're super big, maybe second only to the avocado, which I remember learning is actually a nut. My favorite way to enjoy them is frozen. They taste the same, but are more chewy this way. I remember that during the first time I munched on them straight from the freezer the texture made me think of a brownie! A really dense, chewy one, I guess. I'm serious. Try it out! Brazil nuts have very little water, so don't worry about their becoming jawbreakers.
Lunch: Orange Chicken with Escarole & Steamed Kasha, 400C
This recipe was actually supposed to be for dinner, but I had to make a switch for various reasons.
The chicken was baked with a puree of orange zest and juice, Dijon mustard, allspice, and low Na+ chicken broth. Figs are out of season, so I had to rehydrate some dried ones by soaking them in water the night before. The chicken turned out interesting, above average I'd say, though I don't think it'd be that much worth the effort to purchase expensive figs if they were around. I still have some dried figs left and so may try this recipe again next week, only with the chicken breast cut into slices so that the sauce and flavor can be more fully absorbed. (There was a whole lot of sauce left in the baking dish after the chicken finished cooking through.)
Unfortunately, besides the orange-fig sauce, this dish also introduced me to buckwheat groats (kasha), another new gluten-free grain. This was the first food item from the UM menu that I didn't at all enjoy and couldn't finish. It tasted like licorice, which I'm not so much a fan of. But more than that, it reminded me of a barber salon. I think that if you could taste what a barber salon smells like, it would be buckwheat groats. This grain is probably an acquired taste, but I doubt I'll have the patience to wait that long. But I'll be a trooper and give it one more shot tomorrow for breakfast, only because it's what the book recommends: "Hot Buckwheat, Banana, Flax & Walnuts." Hopefully this will be another miraculous flavor combination.
Oh, and I clumsily deleted the picture of the entire dish. Sorry to those of you who were considering this recipe and waited for one. Maybe my computer just couldn't stomach it either.
Snack 2: Olive Tapenade & Raw Veggies, 130C
Another repeat, sigh. Still good though. Maybe I should invest in one of those speedy garlic roasters.
Dinner: Cashew-Shrimp Lettuce Wraps, 430C
My having had to swap dinner for lunch and lunch for dinner turned out for the best: it allowed me to end the evening with a bang! This meal was truly the highlight of my day, and mum very much enjoyed it, too. Boston lettuce (or "butter lettuce") leaves were wrapped around a salad filling comprising shrimp, scallions, carrots, bean sprouts, cucumber, and sesame seeds, all of which were first marinated in ginger, soy sauce (gluten-free), lime juice, and rice vinegar. The cashew sauce was made by mixing some natural cashew butter, coconut milk, and some more lime juice. I just realized I forgot to add chili powder, which the recipe called for in the sauce. I'll definitely prepare this dish again next week and see what extra pizzazz the chili adds then. I can't wait. =D
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Today's workout: p90X Kenpo X
