Weekly What We Eat

Last week we started trying out recipes from our Thug Kitchen cookbook: Sweet potato, squash and black bean enchiladas, and black bean tortas with coconut chipotle mayo. Both were delicious! We added chicken breasts to the tortas to provide a protein boost and enjoyed leftovers from the meals all week. We love the healthy, whole food ingredients and the fun writing style of the cookbook and will be trying out more recipes in the near future.

Vegetarian enchiladas from Thug Kitchen.
Vegetarian enchiladas from Thug Kitchen.

We also made a smoked sausage, kale and cider quinoa skillet dish from Iowa Girl Eats. This was delicious and easy. We bought sausage and kale in bulk from Costco and couldn’t find apple cider so used a hard cider instead. Smart, right?! A perfect, cozy meal for this icy weather we’ve been having.

Sausage, kale, quinoa and craisins. Yum.
Sausage, kale, quinoa and craisins. Yum.

We made one of our favorite breakfasts last week too – Eggs a la Goldenrod – a recipe that dates back to Jaime’s grandma. It is a simple white sauce roux with the chopped hard boiled eggs over toast topped with crumbled egg yolk and a dusting of salt, pepper, paprika and/or sage. It is a great cold weather meal.

We love breakfast.
We love breakfast.

Next week we’re trying out a turkey meatloaf and Greek yogurt pancakes.

Happy eating!

 

 

 

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