It’s no secret that I eat better when Mark is around. He came to visit last week and made sure that I not only didn’t eat cereal all week, but that I had lots of healthy allergy-free options for meals. Most of these meals were inspired by things we’d seen on Pinterest because we wanted to try some new things, but didn’t have time for experimentation.
I saw this turkey burger recipe on Janetha’s blog on one of her “from pin to post” entries. She said it was easy and really great, so I thought we could give it a whirl. Obviously, I omitted the onions. And, bonus: now I have an allergy-free cranberry sauce recipe to give to my mom for Thanksgiving. We made enough of these bad boys, along with roasted brussels sprouts (just toss with some olive oil and balsamic vinegar, and roast at 425° for 20ish minutes) that we could have some additional turkey-burger-fueled meals.
I’ve already talked at length about this pizza. We made this last Thursday night. Mark was kind enough to bequeath unto me the last two pieces of this pizza. It’s in my freezer. I’m waiting for the perfect time to eat it, instead of shoving it down my gullet the next day like I normally would have.
Last weekend we traveled to Lake Geneva, WI for Mark’s cousin’s wedding. There was a farm-to-table café in town, Simple Café, so a bunch of the cousins met up for brunch on Saturday. Mark won breakfast that day with this Kimchi breakfast bowl. I don’t even remember what was all in it, but I know I was allergic to 90% of it, and it smelled and looked so dang good.
There was one thing on the menu that I didn’t have to modify for my food allergies. Atypically, I ordered it, instead of having the waitress give the cook staff my frankensteined order with a scared look on her face. I ordered a sweet potato, butternut squash, spinach, mushroom, zucchini, and tofu hash with scrambled eggs. It was just as delicious and fresh as it sounds.
This week marks the first time that I tried kabocha squash. All my foodie friends have been raving about kabocha since the start of winter squash season, and I finally got my paws on one. It’s smoother than a regular squash (none of that weird stringy texture), and a bit less sweet than a butternut squash. In my opinion? 4.5 stars out of 5. Will make again. I just tossed it in olive oil, salt, pepper, and the leftover fresh herbs from the turkey burgers, then put in my cast iron skillet for 15 minutes, then flipped, and cooked another 15 minutes.
Speaking of leftover herbs … having fresh herbs on hand is a fun and easy way to spice up (ha) a meal and add some flavors without adding things I’m allergic to, such as onions. I’ve stayed away from traditional roasted meats because you typically add a bunch of onion, celery, potatoes, and carrots — all of which I can’t eat. However, my mom gave me a giant butternut squash, and after having the kabocha squash with the sage and rosemary, I thought that pairing those spices butternut would be just as good as with the kabocha, and I could probably get away with doing some roast chicken. I’m a big fan of bone-in skin-on chicken for roasting because it stays moist. I’d rather have chicken breasts, but the only chicken I felt good about buying was the bone-in skin-on chicken thighs. They had a ton of boneless skinless breasts, but those would probably have dried out before the squash was cooked.
How pretty is this?
But more importantly, this meal was supremely easy. Cut up squash, add chicken, toss in spices, drizzle with olive oil, and put in the oven until cooked (between 60-90 mins). Next time I might add broccoli or asparagus.
What have you been eating lately?