Chicken Taco Lettuce Wraps, Dijon Baked Salmon: Here’s What to Cook This Week
Project 365, Day 149/365
It’s my last week on my highly strict elimination diet. It’s strange because once I realized this upcoming Thursday was my “last” day, I felt kind of lost mentally. Because the last two weeks have brought some relief to my symptoms. And then I thought “uh…self, you can keep eating this way. No one is making you go back.” I do very much miss my morning coffee, so I’ll try to reintroduce that first and see how it goes. From there, I’ll take it one food grouping at a time, and then settle on what feels best.
This last week, I can have a good mix of lean proteins and my regular assortment of veggies and legumes, so here’s what’s making up my meal plan, in case you want to give something here a try:
Chicken Taco Lettuce Wraps via Gimme Delicious
I introduced a little bit of chicken this past week and it went mostly okay, so I’m really excited about these lettuce wraps. I prefer butter lettuce as my lettuce wrap vehicle as it’s easily to hold and eat from. Romaine boats like the ones shown can get messy. If you can’t find butter lettuce, you can always chop up the romaine and make this into a great salad! I’ll likely skip the sauce on top as it requires some ingredients I can’t currently have, but I’m sure if you can whip it up, it will make things that much better.
Easy Dijon Baked Salmon via The Healthy Consultant
Salmon is something I always have stashed away in the freezer for the most part, and I have a few filets left to cook up. Dijon mustard, herbs and salmon are a perfect combo. Tangy, zippy, hearty. Make yours with roasted potatoes and asparagus, or over a simple kale salad like I plan to do.
Paleo Burgers with Balsamic Onions & Avocado via Joyful Healthy Eats
I’M SO EXCITED ABOUT THESE. I haven’t eaten beef in a few weeks and while I’m perfectly content not having it be part of my normal diet routine anymore, I do want to try it again to see how I feel afterward. Caramelized onions on a burger are a thing of magic, and creamy avocado will be nice in place of my normal go-to: mayo and ketchup. I may just whip up a side of sweet potato fries in the air fryer.
Vegan Black Bean Chili via Midwest Foodie
Speaking of sweet potatoes, I’ve talked about my love of using them as a base for savory toppings like buffalo chicken dip. This week, I’m trying this vegan black bean chili (sans all the fixin’s shown above sadly), which I think will be a great combo with the subtly sweet yammy goodness.
Ratatouille via Cookie + Kate
And finally, on my first week of my cleanse, I whipped up a ratatouille that I wasn’t super excited about originally. I’m not a big fan of eggplant or overly cooked squashes like zuchini, but I made it because it was approved and I figured I’d give it a go. It ended up being very soothing and warming to the soul, so I’m into them now. Gonna try this one where the recipe calls for roasting most of the veggies first, which may give it a bit more body and a little less mush-factor.
And that’s what I’ve got for you. Any new recipes or foods to share with us on your end?
See you tomorrow, FOAS.