Three meals this week:
A chopped salad with chicken, chickpea, red carrots, cucumber, and radicchio. I was too lazy to make a dressing so it got tossed with olive oil, sherry vinegar, and tangerine balsamic. And finished with some sumac
Post gym snack: a lentil soup with some field peas and one more bean I forgot. The soup was seasoned with vegetable broth base, cumin, coriander, garlic, saffron, and some chili flakes. It was finished with a chili olive oil, splash of red wine vinegar, lemon salt and avocado. Side of some banana and a tangerine.
Dinner “cheat” meal. I made two NY recipes, I’ll share in a comment: Korean meatballs with chicken and a gochujang buttered noodle with whole wheat spaghetti and steamed baby broccoli. I don’t cook with butter often so this is a rarity!
by PlantedinCA
2 Comments
NYT recipes:
Meatballs: https://cooking.nytimes.com/recipes/1018031-korean-meatballs-and-noodles?unlocked_article_code=1.Q1A.-4lQ.BR4KyuvpV1Xd&smid=share-url
My swaps: chicken for beef, I added some garlic powder, ginger powder, and some chili flakes for a bit more heat. I don’t ever have breadcrumbs so I just used some chickpea flour. This has been my hack for a while and it works nicely and gives you some secret fiber and a tender texture.
Noodles: https://cooking.nytimes.com/recipes/1024066-gochujang-buttered-noodles?unlocked_article_code=1.RFA.zujn.CT7-7t-Fqqcr&smid=share-url
I followed this pretty closely. Just adjusted amounts as I saw fit.
The Korean meatballs look incredible. Gonna have to try that recipe.