Cook 90 2020

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    #31
    January 4:
    Breakfast: Grilled bread with salmon and lemon + tomatoes
    Lunch: Soft boiled egg + bread
    Dinner: Homemade ratatouille leftover

    Thank you for sharing your recipes Rainbow Dragon !
    • 3 likes

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      #32
      My pleasure, Miaw .

      I've updated my previous posts with links to all of the recipes now. [Except for the stuffed baked potatoes--that was just a bit of leftovers I wanted to eat up. I don't remember entirely what I put in them, but they were a big hit with my father (who is forever nagging me to serve him more potatoes), so I'm sure I will make them again at some point.]
      • 3 likes

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        #33
        Paneer looks much less annoying to make then Mozzarella (the only cheese I have
        attempted)... I may have to try that soon >.>
        • 3 likes

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          #34
          'rin paneer is super simple to make, requires no specialty ingredients, isn't fussy about the temperature, etc. I use it mostly in curries. But I have also used the curds (without pressing them) to make fresh cheese dumplings (which are super yummy, if not exactly "health food".
          • 4 likes

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            #35
            January 5 menu:

            Breakfast: Oatmeal Banana Pancakes and Cheese Latkes with raspberries, rhubarb and almonds; grapefruit juice
            Lunch: Tabbouleh; Chickpea Crust Pizza topped with tomato sauce, spinach, caramelized onions, sun-dried tomatoes, pickled hot peppers, and feta; hard boiled egg; avocado; wedge of Red Devil cheese; clementine
            Dinner: Tuna Salad; Ancient Grains Focaccia; Spicy Pumpkin Soup
            • 5 likes

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              #36
              January 5:
              Breakfast: I tried the 5-Spice Rice Pudding with coconut milk, it was really good and very filling!
              Lunch: Chicken + leek ratatouille (because I had some leeks in the fridge and I didn't know what to do with them)
              Dinner: Jambalaya (It's very easy to make and tasty! I prepare the chorizo on the side (I don't eat chorizo and this way my man can see how much he actually wants of it) and I am adding more vegetables!)
              • 5 likes

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                #37
                January 6 menu:

                Breakfast: Five Spice Rice Pudding with pineapple, kiwi, banana, and almonds; scrambled eggs
                Lunch: whole wheat bowtie pasta with Pesto, caramelized onions, tomato, and a sprinkling of Cheshire cheese; sardines with hot peppers
                Dinner: Chicken Fajitas
                • 5 likes

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                  #38
                  January 7 menu:

                  Breakfast: Cranberry Orange Chai Quinoa with clementine, banana, and almonds
                  Lunch: Tabbouleh; hard boiled egg; avocado; wedge of Red Devil cheese; a bit of steamed barley and vegetables that were leftover from the Haddock en Papillote I made a week ago
                  Dinner: Kale, Barley, & Lentil Stew; Ancient Grains Focaccia
                  • 5 likes

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                    #39
                    January 8 menu:

                    Breakfast: Oatmeal Apple Spice Muffins; sardines; grapefruit; kiwi
                    Lunch: Tuna Salad; Spicy Cumin Rotis; carrots with hummus
                    Dinner: Zucchini, Corn, & Black Bean Enchiladas; avocado; Cheese Latkes with raspberries & walnuts

                    • 5 likes

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                      #40
                      January 9 menu:

                      Breakfast: Five Spice Rice Pudding with pineapple, kiwi, banana, and almonds; scrambled eggs
                      Lunch: Oatmeal Apple Spice Muffins with cashew nut butter; Tuna Salad; avocado; tomato
                      Dinner: Roasted Parsnip Soup; Mango Citrus Salad; Garlic & Cheddar Scones
                      • 5 likes

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                        #41
                        January 10 menu:

                        Breakfast: Oatmeal Apple Spice Muffins with cashew nut butter; Garlic & Cheddar Scones; Greek style yogourt with cherries and walnuts; grapefruit juice
                        Lunch: Oatmeal Apple Spice Muffin with cashew nut butter; Garlic & Cheddar Scone; avocado; tomato; hard boiled egg; Red Devil cheese wedge
                        Dinner: Baked Paneer & Greens with Curried Chickpeas
                        • 3 likes

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                          #42
                          January 11 menu:

                          Breakfast: Cranberry Orange Chai Quinoa with clementine, banana, and almonds; grapefruit juice
                          Lunch: Spicy Cumin Rotis with peanut butter; avocado; tomato; hard boiled egg; Red Devil cheese wedge
                          Dinner: Kale, Barley, & Lentil Stew; nectarine

                          • 3 likes

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                            #43
                            January 12 menu:

                            Breakfast: Five Spice Rice Pudding with homemade applesauce (recipe here), walnuts, & cherries
                            Lunch: mixed salad greens with a balsamic chive vinaigrette, tomato, avocado, & curried chickpeas from this recipe; Spicy Cumin Rotis with peanut butter
                            Dinner (Rainbow Day Feast #1): Rainbow Fruit Platter (strawberries, peach, pineapple, kiwi, blueberries); Apple, Walnut, & Spinach Salad; Stilton, Apple, & Parsnip Soup; Crostini à la Dragon made with a homemade 100% whole wheat baguette (adapted from this recipe to use quick rise yeast); Carrot Cake (recipe coming soon)
                            • 3 likes

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                              #44
                              January 13 menu:

                              Breakfast: Cranberry Orange Chai Quinoa with blueberries, kiwi, & walnuts
                              Lunch: Kale, Barley, & Lentil Stew; Crostini à la Dragon; wedge of Red Devil cheese; slice of triple chocolate cheese; strawberries; peach slices
                              Dinner: Crostini à la Dragon; salad of mixed greens, tomato, egg, & avocado with a chive & balsamic vinaigrette

                              I have decided to take on the Salad a Day Challenge



                              with the added condition that I will eat a different salad each day for the 30 days of the challenge.
                              I also aim to ensure that I eat a minimum of 30 different vegetables over the course of the month. I will record my vegetables-to-date list here at the bottom of my daily menu posts, as a way to keep track.

                              Day 1 of 31 Vegetables to Date: 14

                              arugula
                              avocado
                              bell peppers
                              carrots
                              chard
                              fennel
                              garlic
                              kale
                              leeks
                              lentils
                              lettuce
                              onions
                              spinach
                              tomato

                              (Possibly there were some additional leafy greens in the mixed greens, but we'll go with this list for now.)

                              This was a pretty good day in terms of eating a variety of different veggies, and I'm off to a good start with my list for the month. But getting the first half of the 30 is always going to be easy. The challenge lies in fleshing out the back end of the list--but I think it should be doable.

                              My Heroic Year of following Canada's Food Guide and DAREBEE's Modern Hero Mealplan has commenced.
                              • 4 likes

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                                #45
                                January 14 menu:

                                Breakfast: chocolate & vanilla Chia Pudding with raspberries & hazelnuts; grapefruit
                                Lunch: Kale, Barley, & Lentil Stew; wedge of Red Devil cheese; tomato; hard boiled egg
                                Dinner: Crostini à la Dragon; Apple, Walnut, & Spinach Salad

                                Day 2 of 31 Vegetables to Date: 14

                                arugula
                                avocado
                                bell peppers
                                carrots
                                chard
                                fennel
                                garlic
                                kale
                                leeks
                                lentils
                                lettuce
                                onions
                                spinach
                                tomato
                                • 3 likes

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