Whew! Ok, Good Lifers – I am BACK! Please accept my most sincere apologies for the hiatus. My excuses are futile.
In an effort to win you all over and get myself back into your good graces, today’s post is a new installment for the “What’s on Your RD’s Plate?” series. For more on this topic, feel free to check out these similar posts from the past.
I’ve been cooking at home a lot more these days. Please try to conceal your gasps of astonishment but yes, it’s true – even dietitians eat out from time to time! J
Back to the topic at-hand – I have numerous reasons for the spike in home-cooked meals these days: 1) my little family (the Boyfriend + puppy) have moved into a new home with a nice, newly updated kitchen that I love using; 2) cooking at home is SO much more economical; and, 3) I’ve discovered in my recent dining out experiences that I can prepare the same entrée that's just as tasty (and probably healthier!), than the one I’m paying top dollars for in a restaurant. Sure, it takes a little planning but with practice, it gets easier. I promise!
Today’s meal was inspired by a craving for Thai cuisine and inspired by the following recipes that I found online:
My recipe result = macadamia + almond-encrusted chicken breasts with Thai cabbage salad and wilted spinach over barley. Eater’s final consensus = delicious! J
Take a peek at the plate:
|eating the rainbow|