My first installment of Nutritional Navigator guided you through a typical taper week. Thankfully, that means this week is a recovery week from my big race this past Sunday. After months of hard training, an unsuccessful first attempt at qualifying for the Olympic Trials and success at last, this weeks menu reflects some well deserved celebration and not training typical meals for me (stay tuned for an upcoming blog on my great bread experiment). We wrote this menu after my race and ironically enough, I was craving pretty normal healthy foods instead of anything wild and crazy. I have had some weird cravings in my life, but after Sunday I was just craving the comfort of the familiar with a few exceptions.
Our weekday menu:
Monday: Tequila-spiked slow cooked chicken
Tuesday: Dinner out at Bar Tartine
Wednesday: Shrimp tacos. Shrimp marinated in chili powder and lime. Roasted sweet potatoes, onions and garlic with ancho powder. Fresh cabbage slaw with jalapenos. Primavera tortillas
Thursday: Vegetarian pizza. Fresh mozzarella, tomato sauce, hot peppers, mushrooms, onions and garlic (meatless meal).
Friday: Homemade lamb sausages. Lemon roasted potatoes. Braised chard.
Other items: Homemade chocolate hazelnut cashew butter ("nutella"). Homemade Banana "Nutella" Muffins. (Recipe below)
We just got a food processor and my absolute favorite thing to make is nut butter. I wanted an excuse to try out creative nut butter recipes and what better way than to make homemade nutella. I didn't have enough hazelnuts on hand to just do hazelnuts so I mixed it up by adding some cashews.
Homemade chocolate hazelnut cashew butter
- 1 cup hazelnuts
- 1 cup cashews
- 1/2 cup melted chocolate
In a food processor, add the nuts and turn on. Let process for 3 minutes. Then with a spatula wipe down the sides and continue processing. Continue this process until the nuts release their oils and turn into a beautiful silky smooth butter. This takes a bit of patience but no fancy tricks. Once the nuts are a smooth butter add in the melted chocolate and process for 1 more minute. Store in a jar with a tight fitting lid.
Banana Nutella Muffins
- 2 cups GF flour mix (see below)
- 1 1/2 teaspoons baking powder
- 1/2 tsp salt
- 3 ripe bananas
- 1/4 cup melted butter
- 1 egg
- 1/2 cup unsweetened vanilla almond milk
- 1 tsp vanilla
- 1/2 cup homemade "nutella"
- extra banana slices for topping
Preheat the oven to 375 degrees. Place paper liners into muffin tins (12).
Sift dry ingredients together in a large bowl or standing mixer. In the food processor, combine the ripe bananas with other wet ingredients, except nutella and process into a smooth paste. Mix wet ingredients into dry ingredients and stir to combine. Add in nutella and stir until incorporated.
Pour batter evenly into muffin cups and top with banana slices. Bake for 26-28 minutes until a toothpick comes out clean. Cool on a wire rack and store in a tupperware container. Enjoy with more homemade "nutella".
GF flour mix:
Combine all flours in a large container with a tight fitting lid. Shake vigorously to combine. Store in the freezer.
Note: These muffins were my first attempt at the recipe. They were good as is but the recipe still needs a bit of tweaking.
That's what we are cooking and eating. How about you? What was your favorite meal you made this week?
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