Thirsty and Tasty Thursday

Sooooo I had the dreaded you-are-getting-old check-up this week. It would seem that I’m the edge of developing some health issues. The doctor is going to monitor me (mainly my blood sugar) and it strongly suggested that work on my eating habits.

Okay, I can do this. First, let me say that my Monday motivation doughnut is NOT leaving nor is my Fri-yay muffin but the things in between are getting switched up. Oh and there will still be vodka – limited but it will be here.

This week’s recipes are on my to try list – over this weekend. They are both healthy and complaint with the Whole30 diet.

Soooo what will be in my glass this Fri-yay? Not vodka….hibiscus tea 🙂

NOTE: Both of these recipes are taken from the January/February  2019 issue of Clean Eating. I have made NO changes. Also the pictures are from the internet.

So for Fri-yay I’ll be sipping on this…

What I’m using (this makes 2):

1 hibiscus tea bag

3/4 cup coconut water or to taste

1/2 chopped pineapple (I’m using fresh but it doesn’t say so…. I’ll report back)

 

2 tsp ginger (I’m wondering about raspberries – I like raspberries better than ginger – just saying)

sparkling water – to taste (again, I’m thinking flavor here)

What I’m going to do:

  1. Brew tea.
  2. In a blender add tea, coconut water, pineapple, ginger (maybe raspberries), and a pinch of salt. Then I’m going to blend it until they become one.
  3. Pour in 2 ice filled glasses and top with sparkling water.

Now on to Saturday night’s dinner – Cauliflower topped Shepherd’s pie. Now I love shepherd’s pie. I like cauliflower – so I’m thinking this should be a home run. The recipe says lamb or beef can be used. I’m using beef, just because I’ve never had lamb and lamb isn’t available at my grocery store…

Cauliflower topped shepherd’s pie

What I’m using:

Topping

1 small head cauliflower – cut into small pieces

1 small celery root (I’ve had this – let the fun begin)

6 cloves of garlic (yeah!!!! I love me some garlic)

3 tbsp olive oil

salt and pepper

3 tbs chopped parsley

4-6 unsweetened almond milk

Filling:

3 tbsp olive oil

1 large onion (honestly, I’ll likely add some to the topping. I love onion and garlic)

2 large carrots (this will probably morph into a turnip, I’m not a big carrot lover)

2 large stalks celery

3 cloves garlic

1 tsp dried rosemary (will use fresh from my window garden(

1 1/2 lb ground beef

2 tbsp unsalted tomato paste

1 cup low-sodium beef broth

What I’m going to do:

  1. make the topping: Preheat oven to 425. Line 2 large baking sheets with parchment paper. Toss cauliflower, celery root, garlic cloves with 1 tbsp oil, salt, and pepper. Roast about 30 minutes or until veggies are very tender.
  2. Squeeze garlic our of peels and place in food processor (I’ll most likely roast the garlic for the pie because is anything better than roasted garlic???) add roasted veggies, parsley, and 2 tbsp oil. Puree until smooth – add milk 1 tsp at a time until desired thinness.
  3. Reduce oven to 375.
  4. Make filling: in skillet – heat oil and add onion, carrots (or in my case turnips) celery and cook until veggies are tender about 6 minutes. Transfer to a bowl.
  5. Cook meat add tomato paste, broth, and veggies. Bring to boil, stir, and simmer 3 to 5 minutes until thickened.
  6. spoon topping over filling in skillet. Bake 20 to 25 minutes. Let stand 10 minutes before serving.

I’ll you know next week how this adventure healthy eating is going. Any favorite healthy takes on favs that you would like to share???

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