If you need a some ideas to revamp your recipes for summer, here’s a peak at what I made for our meals this week!
But first, we snacked on a lot of coconut this week because John saw one for 99 cents at the Farmer’s Market and decided we had to get one. I think half of the fun was breaking it open (take a look at the video)! But it was tasty and filling too, and the coconut water that we drained from the inside first (put a hole in the top with a screwdriver then let the water drain out) was also delicious.
|John draining the coconut water (above)
Video of John breaking the coconut open with a hammer (below)
Coconut Papaya Smoothie
Serves 1: Blend half of a frozen banana, 2 frozen strawberries, 1/4 cup slices of fresh papaya, 1/4 cup of frozen spinach, 2 tsp chia seeds, 1/4 cup coconut milk, 1/2 cup almond milk
Coconut Mango Smoothie
Serves 1: Blend half of a frozen banana, 2 frozen strawberries, 1/4 cup slices of fresh mango, 2 tsp chia seeds, 3/4 cup almond milk, 1 Tbsp. chopped fresh coconut pieces
Coconut Quinoa with Roasted Veggies
1/2 cup quinoa
3/4 cup coconut milk
1/4 cup water
1 diced sweet potato
Olive oil, to taste
Sea salt, to taste
Pepper, to taste
Dried savory, to taste
Cinnamon, to taste
1 cup quartered brussels sprouts
6 asparagus spears
Smoked paprika, to taste
Italian seasoning, to taste
Fresh tarragon, as garnish
Fresh thyme, as garnish
- Cook quinoa with coconut milk and water according to directions.
- While quinoa is cooking, toss sweet potatoes with olive oil, sea salt, pepper, savory, and cinnamon. Bake sweet potatoes in 425 degree oven for 30 minutes, turning halfway through.
- Toss brussels sprouts and asparagus spears with olive oil, sea salt, pepper, smoked paprika, and Italian seasoning. Cook in a 375 degree oven for 20 minutes, turning halfway through.
- Combine all ingredients and top with fresh tarragon and thyme.
Thai Steak Salad
- I added in avocado and julienned cucumber to the salad
- I only used cabbage instead of watercress and red cabbage
- I used cashews instead of peanuts
It was delicious- I highly recommend trying it!
Honey-Lime Chicken Kebabs with Mango and Coleslaw
This is another recipe that I made from Cooking Light (click here for the recipe). Again I made some changes by grilling the chicken and red peppers on skewers instead of broiling them.
I also served it with a coleslaw, which was a great accompaniment. For the coleslaw, toss 2 cups of shredded cabbage with 2 Tbsp. olive oil and 2 Tbsp. apple cider vinegar. Add in shredded coconut, sliced almonds, and golden raisins. Squeeze the juice of 1 lime and add sea salt and pepper to your liking. Toss everything together.
Sweet Potato Nachos
I was planning on making sweet potato and black bean burritos (from Tasty Kitchen’s recipe) for dinner but I forgot to buy the tortillas. So instead, I made sweet potato nachos, which were just as delicious! John added rice mixed in to his too, so that’s an option. I also served it with homemade guacamole and mango slices.
2 sweet potatoes, peeled and cubed small
2 jalapenos, diced
1 yellow pepper, diced
1 red onion, diced
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
1 pinch salt and pepper
Fresh cilantro, for garnish
- Combine all the ingredients except the cilantro and lime juice together. Put in a large baking dish and cook at 425 degrees for 20 minutes, tossing halfway through.
- Put a layer of blue chips on each plate. Top with veggies, top each with fresh cilantro, and squeeze lime juice over each.
- Add homemade guacamole if desired.