By nature, I don’t like recipes. I don’t like putting things on my shopping list that I can’t pronounce, have never heard of, or don’t normally buy. Or if it’s just too impractical. Like buying a huge thing of sour cream when I only need a tablespoon. What am I supposed to do with the remainder?
When I go wandering into recipe land and try to tackle a recipe with a laundry list of ingredients, I flail. It’s no longer enjoyable. It’s a chore. I just need to stick to my roots and cook accordingly. Not like Martha or a super-foodie. But like me.
The result is simplicity. On this cleanse, I am allowed so few items that it actually makes meal planning easier, believe it or not. I can have chicken, turkey, and fish; fruits and vegetables; seeds and limited nuts, plus quinoa, coconut milk, olive oil and vinegar. That about covers it.
Having my fill of chicken after the first week, I found a pound of ground turkey to change things up. I really enjoyed the dinner and, with two full servings of leftovers, did myself a favor by cooking up the whole pound. Honey Dude liked it, too but ended up adding some hoisin sauce. He’s a sauce guy.
The cleanse has me rethinking herbs and spices, that’s for sure. We’re just so used to turning to pre-made sauces and dressings. My friend Jeremy, who puts sauce on 100% of everything he eats, says it’s a moisture thing, not just flavor. And I get that. If I could go back, I’d probably make a spicy coconut sauce to go with this meal.
As it was, I just browned the turkey with salt, pepper, thyme, garlic salt (fresh garlic would have been best), and a generous supply of red pepper flakes, for a little kick.
Then I added my kale and frozen peas, plus a quick sprinkle of the salt. At that time, the red quinoa was hot and ready. After spreading out a bed of the gorgeous pearls, I should have seasoned the quinoa with S+P because the flavor got dulled down a bit after the turkey mixture combined with the flavorless quinoa. Next time…
And then I plated the goods on top for a lovely masterpiece that actually got better as leftovers (probably because I seasoned the quinoa before laying the turkey and greens over top).
I hope you find your own kitchen personality and stick with it, too! It’s by far my best kept secret to success in the kitchen. That, and simplicity!