Author: LooKitchen

Welcome to LooKitchen! Eats+Drinks+Recipes+Life

Green Smoothie with Tropical Fruit

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I love a quick green smoothie meal! But if you want this as a snack, you can easily omit the collagen and —most or all of—the nuts and seeds!

This is a favorite combo in our house.

Serves 2:

  • 2 cups of water
  • 1 banana
  • 3 large handfuls of greens
  • Juice of half a lemon
  • Small pinch of sea salt
  • 1 1/2 TB hemp seeds
  • 1 1/2 TB flax seeds
  • 4 scoops collagen peptides
  • 3 rounded cups frozen tropical fruit

Add all ingredients to a blender and blend on high until well combined. You may have to add more water, depending on your blender.

Enjoy!

Chipotle Tuna and Cucumber Salad

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This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.

You could also add bell peppers and roasted potatoes to make this dish more filling!

  • 2 servings Tuna: freshly cooked, rested and flaked is best, or in a pinch, drained canned tuna will do!
  • 2 TB Chipotle mayonnaise
  • Juice of 1/2 a lime
  • 1 tsp Mustard
  • 1 tsp Honey
  • 2 very large pitches Sea salt
  • Some black pepper
  • 2 cucumbers, chopped into small pieces
  • 1 cup Cilantro or parsley, roughly chopped
  • 1 TB pumpkin seeds

Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.

Combine tuna, cucumber and cilantro or parsley in a bowl.

Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.

Breakfasts, Lunches and Snack!

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Eggs, chicken sausage and greens tossed with sea salt, lemon juice and extra virgin olive oil.

Veg sushi with some leftover chopped bell pepper, rice, avocado with sea salt and lemon and a miso sauce made with soy, fish sauce, coconut aminos, rice vinegar, chili paste, coconut sugar, garlic and chickpea miso! This was pretty yum…

Leftover blueberries and orange with orange Coconut Cult yogurt and walnuts!

Green smoothie made with water, banana, greens, frozen mango, lemon juice, flax seeds, hemp seeds, collagen and sea salt.

Chicken salad made with an avocado smash (instead of mayo).

Cauliflower tamales with braised lamb!

Chicken salad with chipotle mayo served with leftover cauliflower tamale dough (that I baked in the oven).

Potato, cabbage and chickpea soup made with potatoes, cabbage, onions, garlic, chickpeas, extra virgin olive oil, turmeric spiced ghee, chicken stock, sea salt, black pepper, apple cider vinegar and lemon juice.

Chicken Salad

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Serves 4:

  • 4 roasted and shredded chicken thighs, still warm or reheat
  • 4 bell peppers
  • 1 large cucumber
  • 1/2 or 1/4 cup???? Parsley
  • Sea salt and pepper
  • 2-3 TB ??? Mayo
  • 1 TB?? Too much mustard
  • Juice of 1/2 lemon
  • Chili flakes
  • 1 tsp hot honey (can use regular honey)

Groceries

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Hubby bought some groceries and I prepped them for the next 4-6 days. Below is what he picked up and I’m curious to see how many days this food lasts.

What hubby bought:

  • 4 bell peppers: red, orange and yellow
  • 2 cucumbers
  • 2 sweet potatoes
  • Bananas
  • 2 bunches parsley for pesto
  • Mixed greens
  • 3 avocados
  • Frozen fruit for smoothies
  • Chicken thighs
  • Eggs
  • Chicken sausage
  • Milk and malk
  • Juice

Things I’m making this week:

  • Chicken sausage, eggs and greens
  • Chicken and broccoli with rice
  • Smoothies
  • Avocado “sushi”
  • Cauliflower and corn breakfast tamales
  • Chicken salad with bell peppers and cucumbers
  • Blueberries oranges and yogurt!
  • Pesto pasta
  • Creamy egg pasta

I made yesterday:

Braised lamb with onions, garlic, stock, apple cider vinegar, sea salt, pepper and extra virgin olive oil. I think I’ll turn this into a soup? Or maybe some meat and sauce for the breakfast tamales?

I’m waiting on a meat and seafood delivery from Greensbury to restock the freezer!

I’m waiting on a Coconut Cult yogurt delivery with a new flavor!

https://videos.files.wordpress.com/wi3QIKXT/img_1625.mp4
https://videos.files.wordpress.com/p66ZXyz7/img_1627.mp4

Crispy Baked Sweet Potato Chips

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I soaked chopped sweet potatoes in cold salted water for over an hour. I drained the potatoes and dried them in the spinner to remove the water. I coated them extra virgin olive oil, avocado oil and sea salt. I baked them at 400 until golden and crispy, stirring halfway though. I let them cool and crisp up on the pan and then I served them with a chipotle aioli!