{"id":16743,"date":"2014-06-16T10:27:29","date_gmt":"2014-06-16T16:27:29","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16743"},"modified":"2014-06-16T10:27:29","modified_gmt":"2014-06-16T16:27:29","slug":"monday-meals-a-little-off-plan","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/06\/monday-meals-a-little-off-plan\/","title":{"rendered":"Monday Meals: A Little Off Plan"},"content":{"rendered":"<p>So my attempts to follow a meal plan last week didn&#8217;t happen. \u00a0We did have all the things <a title=\"Monday Meals: Leftover Love\" href=\"http:\/\/foodembrace.com\/2014\/06\/monday-meals-leftover-love\/\" target=\"_blank\">that I mentioned previously<\/a>, just not really in the order that was stated. \u00a0I tried! \u00a0And failed. \u00a0However we still ate at home and I&#8217;m feeling pretty good about last week&#8217;s eats.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #cc99ff;\"><strong>BREAKFAST:<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/sweetpotato_chard_breakfast.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16756\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/sweetpotato_chard_breakfast-200x300.jpg\" alt=\"Sweet potato and chard\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/sweetpotato_chard_breakfast-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/sweetpotato_chard_breakfast.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>I have been off sweet potatoes lately. \u00a0I just don&#8217;t like them much anymore but I&#8217;m trying to change that and add them back into my diet for variety. \u00a0This breakfast bowl is getting me there!<\/p>\n<p>Sauteed chopped sweet potato with swiss chard and onions. Topped with crispy prosciutto. First I crisped up the prosciutto in a skillet with a little olive olive. \u00a0Once crisp, I chopped it up and set it aside. \u00a0Sweet potatoes and onions got cooked in the same skillet in some ghee. \u00a0Once the potatoes softened, I added in the chopped chard. \u00a0Sprinkle with salt, pepper, and garlic powder. \u00a0Once it all was cooked, I added in the crisp prosciutto and served it up. \u00a0The ratio was:<\/p>\n<ul>\n<li>Half a medium onion<\/li>\n<li>1 bunch chard<\/li>\n<li>1 large sweet potato<\/li>\n<\/ul>\n<p>This made enough for two big bowls.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_egg_breakfast.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16751\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_egg_breakfast-200x300.jpg\" alt=\"Cauliflower fried rice with scrambled eggs\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_egg_breakfast-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_egg_breakfast.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>There was cauliflower fried rice. \u00a0It had onion and shredded carrot, all sauteed up with ghee and seasoned with:<\/p>\n<ul>\n<li>Soy Sauce<\/li>\n<li>Chili Garlic Sauce<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Garlic Powder<\/li>\n<\/ul>\n<p>Cooked it until all the veggies were soft and the moisture from the cauliflower was cooked out. \u00a0Then I added scrambled eggs on top which was cooked in a separate skillet.<\/p>\n<p>If you have never had cauliflower rice before, keep in mind, \u00a0it does not taste like rice. \u00a0It tastes like cauliflower with a rice texture and consistency. \u00a0So you have to like cauliflower to like this. \u00a0I used one head of cauliflower to make the rice and it was too much. \u00a0We had leftovers the next day but there was more left over from that. \u00a0Next time I&#8217;ll use half a head of cauliflower.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_pork_brekfast.jpg\" data-rel=\"attachment-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16753\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_pork_brekfast-300x200.jpg\" alt=\"Pork fried cauliflower rice\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_pork_brekfast-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/fried_rice_pork_brekfast.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Leftovers and this time I added in some chopped fried pork side. \u00a0Basically sliced pork belly that has not been cured or smoked. \u00a0I cooked the full strips first, chopped them up and re-fried them with salt, pepper, and garlic powder.<\/p>\n<p>Delicious!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/eggs_sausage_tots.jpg\" data-rel=\"attachment-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16750\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/eggs_sausage_tots-200x300.jpg\" alt=\"Scrambled eggs, sausage patties, tots\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/eggs_sausage_tots-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/eggs_sausage_tots.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>Don&#8217;t judge the tots! \u00a0Sometimes really crispy potato puffs are what life demands.\u00a0 I cook the tots in a 400 degree oven, drizzled with olive oil and sprinkled with salt, garlic powder, and onion powder. \u00a0Along with some scrambled eggs and sausage, this was a filling breakfast!<\/p>\n<p>The tots were 365 brand and had simple ingredients. \u00a0365 also makes sweet potato tots as well.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/scone_blueberries.jpg\" data-rel=\"attachment-image-4\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16755\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/scone_blueberries-200x300.jpg\" alt=\"Grain free scone with blueberries\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/scone_blueberries-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/scone_blueberries.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>Still working to perfect my grain free scones. \u00a0This go around was much better! \u00a0These were topped with blueberries, <a title=\"Maple Kissed Coconut Cream Sauce\" href=\"http:\/\/foodembrace.com\/2014\/04\/maple-kissed-coconut-cream-sauce\/\">coconut cream<\/a>, and there was bacon on the side.<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #cc99ff;\">DINNER:<\/span><\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/porkchop_roastedveggies.jpg\" data-rel=\"attachment-image-5\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16754\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/porkchop_roastedveggies-200x300.jpg\" alt=\"Pork chop and roasted veggies\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/porkchop_roastedveggies-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/porkchop_roastedveggies.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>Bone-in pork chops with roasted carrots and zucchini. \u00a0The pork chops and the veggies were seasoned\u00a0the same way:<\/p>\n<ul>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Garlic Powder<\/li>\n<li>All Purpose Seasoning (Can use Poultry Seasoning)<\/li>\n<li>Tarragon<\/li>\n<\/ul>\n<p>The chops were cooked in a cast iron skillet in <a title=\"Embracing Lard\" href=\"http:\/\/foodembrace.com\/2013\/01\/embracing-lard\/\">some lard<\/a> and the finished in the oven with some stock added to the pan. \u00a0Pretty simple dinner that was satisfiying.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/burger_tots.jpg\" data-rel=\"attachment-image-6\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16746\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/burger_tots-200x300.jpg\" alt=\"Burgers and tots\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/burger_tots-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/burger_tots.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>Burgers and tots! \u00a0Salt, pepper, and worcestershire seasoned the burgers and they were also cooked in a cast iron skillet in some lard. \u00a0I also topped mine with ketchup and mustard.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/avocado_carrot_salad.jpg\" data-rel=\"attachment-image-7\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16744\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/avocado_carrot_salad-200x300.jpg\" alt=\"Avocado and carrot salad\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/avocado_carrot_salad-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/avocado_carrot_salad.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p>We had burgers again the next day and I made a quick simple salad for the side.<\/p>\n<p>Shredded Carrot, Chopped Avocado, and Chopped Cucumber. \u00a0It was dressed with:<\/p>\n<ul>\n<li>Juice of one lime<\/li>\n<li>A little olive oil<\/li>\n<li>Salt<\/li>\n<li>Soy Sauce<\/li>\n<li>Chili Garlic Sauce<\/li>\n<li>Cilantro<\/li>\n<\/ul>\n<p>Very quick to put together and very refreshing on a hot day!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/chicken_leg_veggies2.jpg\" data-rel=\"attachment-image-8\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16749\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/chicken_leg_veggies2-300x200.jpg\" alt=\"Chicken leg and veggies\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/chicken_leg_veggies2-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/chicken_leg_veggies2.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>This dinner could not have been any easier. \u00a0A roasted chicken leg with some fresh carrots and cucumbers. \u00a0The legs were roasted at 400 for about 30-40 minutes. \u00a0Rubbed down with some olive oil, salt, pepper, and garlic powder.<\/p>\n<p>The chicken is fresh from the farm so it doesn&#8217;t need much done to it in order to be flavorful.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/brat_kruat.jpg\" data-rel=\"attachment-image-9\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16745\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/brat_kruat-300x200.jpg\" alt=\"Brats, kraut, coleslaw\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/brat_kruat-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/brat_kruat.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Sunday dinner, again super easy to make! \u00a0Since I&#8217;ve been making <a title=\"Homemade Mayo\" href=\"http:\/\/foodembrace.com\/2013\/03\/homemade-mayo\/\">homemade mayo<\/a>, we&#8217;ve been eating more of it. \u00a0Which means we have been back to eating mayo based coleslaws again. \u00a0So yummy!<\/p>\n<p>Coleslaw on the side with a very basic mayo\/vinegar dressing and lots of dill. \u00a0Along with some very spicy chili brats that were cooked in kraut, onions, and peppers. \u00a0Beer was added to that mixture and the brats simmered in all of that in the oven at 325 for about an hour. \u00a0I removed the brats and crisped up the skins in a skillet with a little olive oil.<\/p>\n<p>We didn&#8217;t do too shabby this week!<\/p>\n<p>I admit that I&#8217;m struggling with breakfast a little bit. \u00a0Not only deciding what to eat\/make for the day but also with\u00a0portion sizes. \u00a0Since protein fills me up so much, I don&#8217;t want to have a huge breakfast and miss lunch during the week (I don&#8217;t mind that on weekends). \u00a0I enjoy salads and smoothies mid-day and miss that experience if breakfast is really hefty.<\/p>\n<p>So breakfast will be a work in progress for a while!<\/p>\n<p>Because I didn&#8217;t plan ahead, I don&#8217;t even remotely have a meal plan in place for this week. I told you that this was a brand new thing for me to work on! I&#8217;m going to have to try and come up with something today.<\/p>\n<p><strong>What did you have yummy last week?<\/strong><\/p>\n<p><span style=\"color: #cc99ff;\"><strong>For The Locals:<\/strong><\/span><\/p>\n<p>Chicken, eggs, and pork all are from <a href=\"http:\/\/www.jodarfarms.com\" target=\"_blank\">Jodar Farms<\/a><\/p>\n<p>Brats and beef from Whole Foods<\/p>\n<p>Breakfast sausage is by <a href=\"https:\/\/www.bouldersausage.com\/\" target=\"_blank\">Boulder Sausage Company<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>So my attempts to follow a meal plan last week didn&#8217;t happen. \u00a0We did have all the things that I mentioned previously, just not really in the order that was stated. \u00a0I tried! \u00a0And failed. \u00a0However we still ate at home and I&#8217;m feeling pretty good about last week&#8217;s eats. &nbsp; BREAKFAST: &nbsp; I have [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":16757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58],"tags":[85,32,43,37,15,16],"jetpack_featured_media_url":"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/06\/sweetpotato_chard_breakfast2.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4m3","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16743"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16743"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16743\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media\/16757"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}