New week, new opportunities. An intense and busy week ahead, so I'm so glad my energy is back, because I need it more than ever right now. I'm also very happy that I've gotten into new cooking routines including action and planning.
Breakfast
Exotic Smoothie with Blueberries and Herb Meatballs
Ingredients
½ banana
½ piece avocado
2 oranges
1 dl frozen blueberries or strawberries
A few pieces of fresh pineapple
A few pieces of fresh papaya
2 dl cold tea
Instructions
Peel and cut the fruit into smaller pieces. Then put everything in a blender. Enjoy!
Snacks
Fresh raspberries and kiwi
Lunch
Fish tacos with mango salsa
Snacks
Banana
Pineapple and papaya
Dinner
Meat and acorn squash stew with pears and thyme
Ingredients
1,5 tbsp olive oil
800 gr stewing steak
1 onion
6 cloves of garlic
1.5 tbsp dried ginger
5 dl broth
1 acorn squash
¼ tsp cinnamon
½ tsp sea salt
2 pears
1 tbsp fresh thyme
Instructions
Peel and cut the acorn squash, pears and onions into small cubes. Place in a slow cooker. Squeeze the garlic cloves over it. Add the stew pieces. Add the ginger, cinnamon, salt and thyme. Mix well.
Pour over the stock. Put the slow cooker on low heat for about 7 hours. Pick up the pieces of meat, blend the rest in a blender to a smooth sauce, put the pieces of meat back. Enjoy!
Running the sauce through a blender is a great way to get more vegetables into the kids. The rest of the family had rice with this meal, I personally ate the stew in a deep bowl like a soup. Cinnamon, garlic and ginger are awesome together!