It’s that time again…another round of Eating Lately Via My iPhone! These posts have become some of my most popular and I’m so glad that everyone enjoys them as much as I like sharing them. For live what-I’m-cooking coverage, be sure to follow along on Instagram where I’m usually sharing my day-to-day meal prep and cooking via stories. Now, onward with what we’ve been eating lately!
Eating Lately Via My iPhone
Per usual, we’ve been using the hot summer days as an excuse to whip up acai bowls as often as possible. We are big fans of a good acai bowl for any meal (breakfast, lunch and dinner). Clearly the dogs are fans too 😉 New to acai bowls? Here are tips for making the perfect acai bowl or smoothie bowl at home.
Truffle Sweet Potatoes – I served them alongside a piece of wild caught salmon marinated in lemon juice. They were amazing! All you do is chop up a sweet potato or two (I had a mix of yams and the white sweet potatoes here in Hawaii), saute them in a bit of ghee over medium and drizzle with The Truffleist oil before serving.
Mahi Tacos With Lime Rice – Another super easy meal we love. For this, I used Siete Foods tortillas (they’re SO good!), and cooked my mahi loosely using this recipe. I throw in white wine with my lemon juice and skip the asparagus. For the rice, I cooked a cup of white rice per the instructions on the packaging, then juice a lime on it and mixed in some lime zest. Super tasty and some extra zing! Also, if you’re dairy free, dairy free yogurt on tacos as “sour cream” tastes pretty good!
We grill vegetables A TON for easy weeknight sides and always use the Wilton Armetale grill sets. Unfortunately, the company is out of business, but they make amazing grill pans for even cooking.
Enchilada Sweet Potato Noodles Skillet – This has been a favorite in our house forever. If you sub in Daiya Shreds you don’t even taste the difference — trust me. Also, don’t be intimidated by the homemade enchilada sauce. It’s SO easy and worth the additional prep work.
Vegetarian Larb – We love Larb at this house and our favorite Thai restaurant will make it for us with crispy rice and tofu. It’s SUCH a treat, but I wanted to create it at home and I kept coming up short in making crispy rice. If anyone has tips — let me know! In any case, I used this Whole30 Larb recipe, and just subbed in tofu crumbles. It worked great! Chili garlic green beans is a totally optional, but very delicious, side dish that we make quite a bit 🙂
Are you making What’s Gaby Cooking’s Loaded Summer Hummus yet? If not, you should be. I’ll warn you now that shelling all those chickpeas is a pain in the ass, but it pays off. I’ve tried it before with keeping the chickpeas on and it’s not the same. Just trust me, shell the chickpeas (or tell your kids to do it, make it a family affair) and ENJOY! The best part is this is completely customizable. PRO TIP: I roasted the chickpeas for on top and added them right before serving. If you put them on too soon, they get soggy.
And I saved the best for last, because look at Judy Hanson! What the heck girlfriend?! These are the Roasted Cauliflower and Corn Tacos from The Forest Feast. I added cumin, turmeric and some onion salt to ours, too. I skipped the feta on mine, but did spread some dairy free yogurt on them before serving in warm corn tortillas. THEY ARE AMAZING! Even Dane, who openly admits his distaste for cauliflower, said he would eat this again and again! #win
What have you been eating lately? Pass along some good recipes for me! 🙂