Apparently, this is what happens. First come the combinations with the squash and coconut milk. Then come almond flour pancakes for breakfast, then comes this:
What the heck is that? Apparently I’m taking after HEABy! Well, the toppings are obvious: homemade guacamole and sour cream. Under that, there’s some chili-lime chicken. Then, a little cheddar cheese. All of this is sitting on a warm spinach, mushroom, and tomato salsa. Where the heck did this idea come from??? Honestly, I have no idea. I really have no recipe for any of this stuff, but more of a procedure for each of the parts.
Part 1: Guacamole Mash 3-4 avocados in a bowl, add 1/4 c. chopped red onion, one chopped jalapeño, one chopped tomato, some cilantro (I used a bit of dried because the fresh stuff got gross), a little garlic powder, and the juice of two limes. Stir well, and add the pits of the avocados to prevent browning.
Part 2: Chili-Lime Chicken Chop 3 chicken breasts into bite sized pieces. Add the juice of 3 limes, about 1 Tbsp. chili powder, a bit of garlic powder, and 1 Tbsp. olive oil. Then stir in one coarsely chopped jalapeño and allow to marinate about 20 minutes. Add chicken to a hot pan, lightly sear all sides, then add 1/2 c. water, lower the heat, and cover. Cook 10 minutes.
Part 3: Warm Mushroom Spinach Salsa Heat another frying pan. Add a bit of olive oil, then about 6 or 7 small white mushrooms, sliced. Cook a few minutes, then add 2 diced roma tomatoes. Cook a couple minutes until juices are released from the mushrooms. Add 2 big handfuls of spinach. Cook until wilted, then add hot sauce to your taste. Stir well and serve.
I liked the layering action happening in this bowl, but of course my favorite part was the guacamole. I could’ve eaten the entire 3-avocado bowl of it, but I want to try to save some for you know, another meal.
Thank you all so much for the compliments on the new ‘do! I’m loving it, and its definitely taking some getting used to. I actually walked past a mirror today and didn’t recognize myself.
I got another anonymous question today! Someone asked:
Are you still following Weight Watchers?
In a word: no. Last spring, I found myself getting obsessive about counting Points, far too emotionally attached to the number on the scale, and would end up crying most Saturday mornings after my meetings. I’d been stuck at the same weight for a long time (almost 3 years). In June or so, we decided to not re-up our Weight Watchers membership and save the $80 a month. Between then and now, I’ve gained back about 15 or 20 lbs depending on the day, and I’m not ok with it. This is why the eats have been looking a bit different.
With the support of my good friend at work as well as our favorite Almond Butter Lover, I’m following the plan touted by Mark’s Daily Apple and others known as the Paleo diet. It’s a higher protein, high vegetables, low-dairy, no-grain, and as-natural-as-possible eating plan. I’ve been following it for almost a week, and am feeling better than I have in quite some time! I’m hoping that eventually, I’ll actually start losing weight again. I always scoffed at the “low carb” eating plans, but I’m starting to think it may be a good thing for me. I’m less hungry now than I was when I was eating tons of grains and starches. Feeling good is almost enough… but I’d like to lose some weight again too without being obsessed about numbers in any way.
Who’s got another one for me??
Don’t forget to vote for Jenn and Bobby in the Crate and Barrel Ultimate Wedding Contest!
Finally Friday tomorrow!!!!
Yum! That looks like my dinner pretty much every night. I love bowls of random. Topped w/guac = heaven
Meghan@traveleatlove´s last blog ..Life Goes Better with Bordeaux
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That sounds like an excellent eating plan and something I would actually be able to do. I’m going to look into it!
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Hey HEAB,
Love your new look. I think you make a beautiful brunette Mara!
Dinner looks perfect, and like you, I would have been just as happy with the bowl of guac and a spoon. Yours looks chunky and amazing. I like my guac to have a little texture.
Glad you’re feeling good my friend…I can’t believe WW costs you and Adam $80/month. That’s a lot!
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Homemade guac was on the menu at our house the other night as well! Can’t get enough of that stuff:)
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$80/month!? Holy cow!! Good luck with the new eating plan! I’m so happy I rediscovered guacamole – so tasty! Happy Friday!!
K´s last blog ..Check On It
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What an awesome plan! I LOVE Mark’s Daily Apple. To be honest, I have never been a hige fan of WW. Most of my clients that have followed WW always end up eating very processed/carb heavy diets because it is less points than dairy and proteins (meat) plus it doesn’t reward healthy fats (nuts, nut butter, avacadoes, etc…) I think your new perspective is MUCH healthier!!
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what do you mean adding the pits? You mean just leave the pits of the avocado in the guac until serving? Planning to make guac to bring to a superbowl party
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Yum! That looks great! I love random bowls of mexican type food. The lo carb diet doesn’t work for me (well, it takes off a bunch of weight, but I feel like poop and I’m miserable), but my mom swears by it. Hope it works out for you!
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I love the looks of your “Mexi – Bowl” – YUM!
Emily (A Nutritionist Eats)´s last blog ..guest blog: the ole Wisconsin favorite
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Oh lordy, that bowl of goodies looks unreal. And it is hitting the time in the day where I start getting HUNGRY, so I shouldn’t be looking at this amazingness right now.
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Hey, Mara, are you posting on the forum over at Mark’s Daily Apple? I’m a regular over there! (Same name.)
I’m definitely more moderate about the whole Primal Blueprint thing than most of them. I don’t believe that fruit, yams, and beans are the devil’s tools. For me, cutting out grains is the crucial thing that makes a big difference in how I feel. (I also don’t do dairy because I’m lactose intolerant.)
I also slop tons of coconut oil on just about everything! I started with that when you had the promo code for getting a discount on it over at Tropical Traditions. Or was it the coconut flour? I order both of those on a regular basis now.
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