Week 4: Menu June 14

This week we opted to only prepare four out of the five meals because we had plans for dinner one night. We skipped the meal that was fruit and yogurt. Though I can find coconut milk based yogurt that it delicious, it is also incredibly expensive ($2.59 a serving). We also were prepping the house before the kids and I went on vacation, and once the kitchen is clean we stay out and eat out so we don't mess it up. ;) 

So this week our menu included Cuban steak with black beans and rice, grilled scallops with asparagus and cannelloni bean salad, steak nachos, and B.L.A.T. Wraps with fruit.

Highlights: making our own tortilla chips, learning how to properly cut an avocado, and enjoyed all the fresh flavors this week.

I enjoyed all the meals this week. I pushed my family a little to far with avocado as they were not fans, but the more exposure to fresh food the more likely we are to acquire taste buds for new exciting flavors. 

Cuban steak with black beans and rice

The steak had the most delicious flavor! James appreciated the simplicity and lack of new random ingredients ;) . I enjoyed it, but the beans and rice made the meal a little too heavy for me.

Check out Charlotte devouring hers!

Grilled Scallops with asparagus and cannelloni bean salad

I did a poor job of excuting this meal. I chalk it up to my fear of undercooking seafood and lack of experience. Even though I cooked the scallops to death, they were still delicious. The asparagus was a little undercooked, but the flavor was great. Finally, the bean salad was clean and crisp. 

Steak nachos with dairy free cheesy Mexican dip

This meal was a lot more labor intensive than I anticipated. We made our nacho chips from corn tortillas and olive oil. The rest of the meal was relatively quick and easy because the steak was cooked Monday, so it just needed to be warmed with the beans. The "cheese" dip was made from nutritional yeast flakes ( not part of the original fresh 20 meal plan). Delicious!

B.L.A.T. Wraps with a side of cucumber and cantaloupe 

We baked the bacon in the oven until was crispy. While it cooked, I chopped the tomato and avocado. I mixed the crumbled bacon  and freshly cubed vegetables together with a marinade and then filled the lettuce leafs with the mixture. This was my favorite meal this week because it was so unique. The flavors were fresh and each stood alone while melding together to create a new delightful taste. 

James and Charlotte however were less than impressed. Here they are uniting together with a high five to  take a stand against B.L.A.T.'s being served in the future.

Weight loss to date:

James: 5 lbs

Felicia: 6 lbs