Weekly Eats

We have been in Key West Florida for the past week! Sunny days. 80 degrees. Palm trees. Beaches and pools. Fishing and friends. Here’s what I ate…

Look at all those doggy paw prints in the sand:

Simonton st beach

Sunday

Lunch: Subway – 6 inch turkey on wheat with fixin’s

Dinner: The Cafe – stir fry bowl with soba noodles, squash, red & green cabbage, celery, broccoli, edamame and shrimp

Monday

Lunch: Bad Boy Burrito – burrito with chicken, queso fresco, cabbage, red onion escabeche, avocado and mango habenero salsa. We also shared a green smoothie with kale, spinach, banana and pineapple.

Dinner: Abbodanza – penne primavera with broccoli, cauliflower, peas, spinach, zucchini, squash and mushrooms!

Randolph, Walter and Lola

Tuesday

Lunch: Fishing trip day! I thought we would only be gone for 3 hours but that turned into 6 hours so this is all I had until dinner: 1 cup of coffee, a half of a Kind bar (the other half went through the holes in the basket of my bike!) and a pack of peanut butter crackers.

Dinner: Old Town Mexican cafe – Snapper served with sauteed spinach, rice and black beans. I also had a side of guacamole with my chips and salsa.

Wednesday

Lunch: Lobo’s – I got the “#1″…a veggie wrap with spinach, romaine, sprouts, mushrooms, avocado, green peppers, tomato and a dill sauce.

Dinner: Fresh caught black-belly-rose-fish (from Tuesday’s trip) served with sauteed spinach and some ravioli with sweet potato and kale that I bought at the store.

black belly rose fish

Thursday

Lunch: La Creperie – La Veggie with spinach, mushrooms, chives, tomatoes and goat cheese. I added avocado.

Dinner: Half Shell Raw Bar – raw clams, oysters and peel-n-eat shrimp. The best happy hour prices ever! You can pig out on fresh seafood and have to try hard to spend $50!

classic Key West rooster

Friday

Lunch: Banana Cafe – tuna nicoise salad. Can you say key lime vinaigrette? Tangy awesome-ness!

Dinner: Lobo’s – a quesadilla packed with veggies like spinach, onion, mushrooms and avocado.

Key West sunset

Saturday

Lunch: an authentic cuban sandwich with extra pickles from Ana’s Cuban Grocery. I think this had the most meat that I ate all week!

Dinner: sushi, edamame and miso soup from Origami before going on a late night fishing trip!

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Pan seared Salmon

Dinner tonight was delicious for many reasons! Mostly because I had a very long day and wanted something nice AND easy to make.

This morning I made smoothies, drove my son to school and then dropped my brother off at the community college he attends (his car is out of commission). Worked out, showered and was sitting in my spanish class all before 11am.

After spanish class I had a group project meeting from 12:30pm- 4pm in the library and another class from 4-6:40pm.

Busy day!

Seared salmon

My favorite way to cook salmon is to simply salt and pepper both sides, get a non stick skillet very hot and add some sprays of an organic extra virgin olive oil spray. Sear both sides of the salmon at the medium-high heat to get a nice crust on the outside and a medium well temp inside. Tonight we ate it with steamed broccoli and cauliflower sprinkled with nutritional yeast and some pine nut cous cous!

P.S. It’s finals time so tomorrow will be just as busy 🙂

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Sometimes I wonder what I should post here on my blog and what I shouldn’t. Should I wait for a “great” recipe? Should I wait until everything on the plate is perfect? I think the answer is “no”. Tonight’s dinner was yummy! The T-bone steak was mainly for Travis but he shared a few bites with me (which is all that I wanted anyway). He decided to go play some basketball with Devin after I started cooking. By the time he grilled the steak, the broccoli (which had been staying warm on a low temperature) was slightly overcooked….but it didn’t stop us from gobbling it all up! It wasn’t perfect but it tasted good!

Here is the large T-bone waiting for seasoning.

The broccoli, right before I put the top on it so that it could steam.

Cooked, diced sweet potatoes.

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Ingredients

  • 1, 1.5 pound T-bone steak
  • 4 cloves garlic
  • Kosher salt & pepper
  • 1 large head of broccoli
  • 3 average sized sweet potatoes
  • 2 tablespoons of unsalted butter (divided)
  • 1/2 cup lowfat sour cream
  • 2 tablespoons of chives

Preparation

  • For the steak: place the steak on a plate or platter. Sprinkle on both sides with salt and pepper. Crush the garlic with a garlic press using 2 cloves for each side of the steak. I use a fork to distribute the garlic over the steak and kind of press it into the steak. Let it sit out at room temperature for 30 minutes. Grill to desired doneness (we like medium-rare).
  • For the broccoli: Wash broccoli. Cut the stem ends off. Using a vegetable peeler, peel the outer layer off of the stem section. Slice the stem into rounds, then cut into florets. In a large sauce pan add about a 3/4 cup of water, bring to simmer and add broccoli. Add 1 tablespoon of butter and some salt and pepper. Put a top on the saucepan and let it simmer for 8-10 minutes.
  • For the sweet potatoes: Peel and dice potatoes. Add to a pan with cold water and then bring to a boil. Simmer until they are fork tender, drain. Add 1 tablespoon of butter, sour cream and salt and pepper, then mash. When ready to serve sprinkle with chives and stir to combine.
Had to take a picture of the chives. I love their light onion-y flavor!

Dinner time!