Does anybody else get into a major meal rut throughout the week? I don’t know about you, but I cook breakfast, lunch, and dinner in our household on the reg, and after a while it can feel like I am making all the same things every morning and every single night.
(I def feel like that… because it is absolutely true).
So I recently set out on a mission to find new recipes, meals far more enthralling than simply a protein with a vegetable. And although I am grateful for the food currently on my plate, sometimes you just really need to spice things up, know what I mean? So today I am sharing a very successful meal that I recently gave a shot and ended really well.
I tried to find recipes that used ingredients I keep in our pantry most often, while I also wanted recipes I can whip up in about 30 minutes. Thus, I give you mashed sweet potatoes, maple salmon, and brussel sprouts.
Mashed Sweet Potatoes
3-5 sweet potatoes (depending on size and how much you want in final product)
1/4 c. milk or almond milk
2 Tbsp. orange juice
1/2 Tbsp. butter OR coconut oil
1 tsp. cinnamon
Dash of salt
Dash of pepper
1 tsp. rosemary
Dice potatoes, boil in large pot until soft. Mash them, adding in ingredients above. Mix until a whipped consistency.
2 lbs. salmon
1/3 c. real maple syrup
3 tbsp. soy sauce (or Tamari for our gluten free friends)
2 cloves garlic, minced
Fresh salt and pepper (green onion optional)
In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through. Preheat oven to 400 degrees during last 10 minutes of marinating salmon.
Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don’t discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.
Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.
Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desired (I didn’t think it needed salt because of the soy sauce but feel free to add it if you think it needs it).
Skillet Top Brussel Sprouts
1 tbsp. coconut oil
1 lb. brussel sprouts (ends cut off)
Salt and pepper to taste
Juice of half a lemon
Oil a medium hot skillet, add in brussels and seasonings. Toss brussels constantly so they do not blacken too heavily. Once soft, squeeze juice of lemon on top.
This meal truly is so easy!! Much of it is hands off, which is convenient because we all know cooking is WAY better with a glass of wine in hand! If you give any of these recipes a shot, be sure to tell us what you think in the comments!