Hey there, how are you doing this Wednesday? Feels weird that we’re already halfway through the week (I had off Monday) but I’ll take it!
It’s been over a week since I returned to school and I’m mostly back in the swing of cooking for myself. I’ve had bouts of “I want to experiment with a new recipe” and times of “I’m tired, I want Whole Foods.” As long as it balances out, right?
While breakfasts and lunches have been the same, dinners have been delicious. They took me longer than my normal time length in the kitchen (30 minutes) but were worth the extra work and mess. Not gourmet by any means, but pretty good for a college student living in a small apartment. Fish or other non-chicken protein will happen this week. I need a change!
*Visit Jenn’s link-up for more food ideas!
Coconut chicken + baked sweet potato + roasted cauliflower. I coated the chicken in coconut oil, breaded it in coconut flour, sprinkled it with shredded coconut and cooked in the pan. Yeah, I went coconut crazy but it was so good!
Inspiralized’s Basil Pomodoro Zucchini Pasta with Chicken + a sweet potato (unpictured because it didn’t look pretty on the plate and I wanted some sort of carbs). This is the second time I’ve made this meal and it’s so easy and flavorful. My mom treated me to my very own spiralizer so now I can experiment more while I’m in Miami. I’ve only spiralized zucchini, cucumbers and carrots. Any suggestions for other easy vegetables?
Baked lemon chicken breasts (this recipe) + roasted sweet potatoes + broccoli. This meal was big win for me because I can never bake chicken breasts perfectly. FINALLY. Perfectly cooked, juicy and tender. I proudly went back for seconds. This is completely a “baby recipe” that most people can make but I’m glad to have had a successful experience.
And, because I always need to include this in my WIAW posts…my nightly apple + peanut butter. Never gets old.