Kind of a weird title, but for the past 5 days, I have had pretty much the same foods. Sounds kind of boring, but the meals are really yummy! I can always vary the fruit/nut combinations I usually have for a snack, and if that’s the only thing that really changes, I am sure nobody wants a new entry detailing my choice of a banana with almonds, vs an apple with walnuts…
I did most of the planning on Sunday, where I boiled 12 eggs, baked 5 sweet potatoes, made pork chops in the crock pot, made the lasagna and sauteed all the kale mixture for breakfasts.
Anyhow, for these 5 days I had the coffee/chicory drink with coconut milk in the wee hours of the morning. Usually followed by a banana and this at around 9:00am:
I started out sauteeing my onions and mushrooms, and adding the kale for my kale egg muffins, but then I thought, why not try and separate the two? So I boiled a bunch of eggs and made little containers and put 1 hard boiled egg and evenly divided the mushroom, kale and onion sautee. It doesn’t look awesome, but it is actually really good!
For lunch I had this delicious veggie lasagna I sort of concocted. I had to use my left over cashew “cheese” sauce and a bunch of veggies. So I just started layering veggies and cheese sauce. I suppose I could have called it “baked leftover vegetable + cheese pile” but “veggie lasagna” sounded like a much better idea. Much more concise, yet mysterious at the same time. Ok, so here is how I did it.
1 Eggplant, sliced into rounds
Kale, mushroom and onion sautee, with a a couple spoonfuls of cashew cheese swirled in to make it creamy
2 Zucchinis sliced into rounds
2 Spicy Italian Turkey Sausage Links
1 Small Butternut Squash, peeled and sliced lengthwise
1 Large Beefsteak Tomato
Pour enough tomatoe sauce/paste to coat the bottom of a lasagna pan/glass pyrex dish. Cover the tomato paste with eggplant rounds. Spoon/brush a generous helping of the cashew cheese sauce over the eggplants. The cashew cheese sauce has tahini in it, which makes it work AWESOME with the eggplant… that is if you like babaghanoush (sp?). Layer the zucchini rounds on top of the “cheese” covered eggplant.
Next layer the zucchini with the “creamy” kale, mushroom and onion sautee.
Uncase the spicy italian turkey sausage and drop chunks of that over the kale mixture.
Top the kale mixture with the sliced butternut squash. (NOTE: The butternut squash is much easier to peel and slice if you bake it at 350 until softened, but not cooked, about 20-30 minutes). The butternut squash adds this subtely sweet richness that really makes this dish. I added a layer of sliced tomato on top, but I forgot to take a picture. Blast! Oh well, it looked prettier with the squash on top. Oh- and the herb on top is thai basil.
I’m not going to say this tasted like your traditional lasagna, because it didn’t, but it was delicious! The only thing I might change for next time, is I might add more sausage, or just eliminate it. The amount I used sort of got lost in the dish and didn’t really contribute that sausagey flavor to the lasagna that I was looking for.
For dinner I either had my baked potato, avocado and boiled egg concoction, or the boneless pork chops I cooked in the crock pot with baked plantains. What a genius idea to cook pork chops in the crock pot! If you pan sear them, it locks the flavor in there so that when you then cook them in the crock pot with some rosemary, soy sauce, onions and a bit of chicken stock, they have that seared texture on the outside and stay nice and moist and tender on the inside. Q LOVED this pork chop.