In case you hadn’t heard, Ken & I decided not to continue with the Challenge because we were both feeling a bit burnt out. Ken was complaining that he wanted some of our old stand-by recipes and that he wanted some cheese and I was just getting burnt out on doing all of the meal-planning, grocery shopping and cooking (which is necessary at this time of year because Ken is busy studying for his big board exams coming up on March 15th. After his exam he’ll be able to help out a bit more around the house with cooking and watching Julia while I cook but for now I’m doing 99% of the meal planning, shopping and preparation which is exhausting.)
Even though we’re not continuing with the challenge, we have decided to make some big changes to the way we eat as a family: we want to make sure that every meal includes some protein and some vegetables. We also liked a lot of the substitutions we learned about as far as using vegetables in place of carbs: rather than using real spaghetti, use spaghetti squash or zucchini noodles. Rather than using real rice, use cauliflower rice. Those are all substitutions that are fairly easy to make but that make your dish much healthier and less carb-heavy. Obviously every now and then some real pasta is nice, and rice can be necessary in certain dishes (risotto, for example), but if we can limit the use of unnecessary carbs as much as possible, we’ll be eating healthier in general. Personally I also want to limit the amount of artificial sweeteners I consume and I want to limit the amount of dairy I consume but mostly for me I think carbs are the big issue. I’m trying to stick to mostly protein and fruits and vegetables while throwing in some healthy carbs here and there but having them be a much more occasional thing rather than an every-day thing.
So this week I told Ken to pick the recipes for me to make… I just didn’t want to be the one making all of the decisions. Monday night we did some make-your-own pizzas using Boboli thin crust pizza crusts. I topped them with pesto, grated mozzarella cheese, sundried tomatoes, marinated artichoke hearts, baby portabella mushrooms and goat cheese. I don’t have any photos but the pizzas were delicious!
Last night we made a scrumptious Smoked Salmon & Goat Cheese Frittata originally from the Barefoot Contessa, Ina Garten. It was very easy (but pricey) to make and turned out wonderfully.
While the onion is sauteeing, crack 12 extra-large eggs into a large mixing bowl and beat well. Then add 1 cup of heavy cream, 4 oz. of fresh crumbled goat cheese, 1/2 lb. of chopped up smoked salmon, 3 chopped scallions, 3 tablespoons of chopped fresh dill, 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
Then place the frying pan into the middle of the oven and bake for 50 minutes. When it comes out, the frittata should be slightly browned on top and puffy. If you insert a knife into the middle of the frittata, the knife should come out clean.