An obscene amount of food has been coming out of my kitchen as of late. There’s been quite a few of “need to make this again” meals, some “ehh, it’s definitely missing something” items, and a “let’s not repeat this” breakfast.
Among the winners were the Banana Walnut Muffins
Dark Chocolate Chip Banana Bread (same recipe as the muffins, with chocolate chips instead of walnuts)
Grilled Pesto Chicken with Tomato & Mozz
And then there were the muffins that we didn’t even finish, Mixed Berry Whole Wheat Muffins.
I had high hopes for them but they refused to separate themselves from the muffin cups. The batter was really thick and baked up incredibly dense. I ate three or four but ended up tossing them mid-week.
Up this week:
- Spinach Feta Turkey Burgers
- Bourbon Maple Pork Tenderloin
- Garlic & Olive Oil Couscous
- Suncakes, from Clean Eating Magazine
2 red bell peppers
1 large red onion
4 tomatoes (on the vine, plum, campari – your choice)
1 large cucumber, seeded
1 jalapeno, seeded
3 cloves of garlic
1/4 cup of apple cider vinegar
1/4 cup of olive oil
3 cups of tomato juice
1/2 tbsp kosher salt
1 tsp black pepper
Roughly chop each of the vegetables separately, combining in a large bowl. Then add the garlic, olive oil, vinegar, tomato juice and S&P. If you like your food with a little extra kick, swap out the tomato juice for my secret ingredient:
Yup, bloody mary mix. Same consistency as tomato juice but MUCH more flavor.
Mix all ingredients together, adding additional S&P if needed.
Garnish with a dollop of fat free greek yogurt and a few slices of avocado.