Let's be real.... when I chose Iceland I was at a loss. what grows there?! All I know about Iceland is the Dottirs and how amazing they are at CrossFit. I have never been, but I know it is one of the most amazing countries from word of mouth. Except you never hear much about the food.
I learned SO much when researching our Icelandic meal. We all know Iceland is cold, but did you know that WAYYYY back in the day they couldn't grow grain and would have to import it from the Danish!? This was so expensive that only the filthy rich could afford it. So what did everyone do!? Well instead of bread they would dry fish, thinly slice it and use THAT as bread! Fruits and Veggies?! Nah, root vegetables were a go though. Good hearty, stick to your ribs, keep you warm sorts of foods... and fish! Lots and lots of fish!
Appetizer: Smoked and dried Mackerel Main Course: Plokkfiskur Dessert: Kleina Cocktail: Not So Secret Garden (I bluffed a little on this one)
This week I cooked about 5 pounds of chicken in the crockpot to set myself up for some amazing and VERY different meals throughout the week! This veggie and chicken casserole is the first of the dishes that I made and it lasted me and my boyfriend FOUR meals each! Thats insane!
Ingredients: 1 medium red onion, chopped 2 red bell peppers, chopped 3 cloves garlic, chopped 2 c. fresh corn kernels, cooked (frozen works here too) 2 c. slices kale 4 c. shredded chicken breast salt and pepper for taste a little cheese to sprinkle on top, because why not!?
Preheat oven to 350 degrees
While oven is heating, saute onion, bell peppers and garlic with olive oil until translucent and fragrant. Once cooked transfer to a large bowl.
In bowl combine onion & bell pepper mixture, corn, kale, chicken, salt and pepper and mix to combine
Transfer chicken to a 3 quart casserole dish and sprinkle with cheese
Bake in oven for 30 minutes and dinner is ready!
In one serving: Protein - 23g Fat - 4g Carbs - 11g
If you haven't quite caught on yet, I am ALL about easy and simple meals! Working a full time job, running this amazing nutrition business, and training to compete mean a lot of go-go-go. So making my meals, simple, healthy, and things I can make in bulk are key! This recipe will be to make this in bulk- if you're not keen on that idea, just shrink it down a bit!
Ingredients: 3 lb. ground turkey 1 garlic clove, chopped olive oil to sauté 1 lb. green beans, washed and trimmed (frozen works great) 1.5 tbs chili paste 1 tsp ground ginger 1 tbs coconut aminos 1 tbs rice wine vinegar cauliflower rice, frozen or fresh (heat while turkey is cooking)
Saute the chopped garlic in olive oil in large pan, when fragrant add in ground turkey and cook until browned
Add in chili paste (more or less depending on heat preference) and ground ginger and mix well
Once seasoning is mixed add in green beans and coconut aminos, stir to coat and cook until green beans are tender
Remove from heat and mix in rice wine vinegar, serve over cauliflower rice.
I was SO excited when we picked Argentina! For one, I love wine so much (fun fact: I use to work for a winery!) and who can't get behind steak and meat pies!? I mean come on...
Okay.. this may not be the most plant based friendly week, but it was all delicious and so much fun! There is a decent amount of prep this week to make sure everything is seasoned and set properly, so plan in advance!
Second on our around the world trip: Argentina
Appetizer: Empanadas Main Course: Chimichurri steak, cold potato salad, and a Argentinian style green salad Dessert: Alfajores Wine: Malbec I used Espuela Del Gaucho Malbec
This dinner was so quick and easy! I had prepped a batch of plain ground turkey at the beginning of the week and I just had to add some seasoning and it was good to go! I also prepped my sauce, pickled carrots, and mayo in advance so it was a heat and eat meal. The carrots take 24 hours so plan in advance!
Ingredients: 1.5 tbs butter or oil of your choice (I used avocado oil) 4 C ground turkey 1/2 C thin sliced green onions Sauce:
8 oz coconut aminos
1 tbs rice wine vinegar
1/2 tsp garlic powder
1/2 tsp ginger powder
1/4 tsp red pepper flakes
1 egg for each plate 4 C cauliflower rice - I love the frozen kind- SO easy to heat Pickled Carrots:
You can make these in advance by thinly slicing carrots and adding them to a jar or sealable container with 2 C apple cider vinegar, 2 tsp sea salt, and 1 tsp black peppercorns- they will be ready to eat in 24 hours
Toppings: Sesame seeds red pepper flake Sriracha Mayo:
To make this easy you can do 1/2 C avocado oil mayo or vegan mayo 1 tbs lime juice and 1-2 tbs sriracha (depending on heat preference) and mix all together in a bowl
First make the sauce for your bowls:
Heat coconut aminos over medium heat in saucepan until it thickens enough to coat the back of a spoon. Remove from heat and stir in rice wine vinegar, garlic powder, ginger powder and red pepper flakes
Heat 1 tbs butter or oil in large skillet over medium. Add ground turkey and green onions when warm and cook until green onions are wilted, then pour sauce over the turkey and green onions. Cook until warmed through
Fry the eggs in a second skillet until done to your liking
Heat cauliflower rice on stove top or microwave
To serve, add cauliflower rice to bowls, top with turkey mixture, and pickled carrots. Top each bowl with a fried egg, sriracha mayo, sesame seeds, and red pepper flake and serve