Week 1:
Pomelo- A citrus fruit (Fun fact: the largest citrus fruit) packed full of vitamin c and potassium Similar in taste to a grapefruit, but a little less tart.
While flipping through a cooking light magazine and found the inspiration for my next new food: Bulgar.
It's prepared similar to rice, but had the texture of couscous- but in comparison has way more fiber and protein, a lower glycemic index and a higher level of most vitamins and minerals. I decided to try it out with
the following recipe: http://www.myrecipes.com/recipe/stewed-bulgur-broccoli-rabe-50400000132766/
One cup of cooked Bulgar contains approximately:
151
calories, 8 grams of fiber, 6 grams of protein, 55%DV Manganese, 15%DV
With the left over dry Bulgar I cooked it and used it as a substitute for oats in my overnight oats in a jar breakfast- so delicious!
Overnight oats in a jar recipe:
Ingredients-
1/4 cup non-fat vanilla Greek yogurt
1/4 cup milk
1/2 cup dry old fashioned oats (I substituted 3/4 cup cooked Bulgar this week for something new!)
1/2 tsp of cinnamon
1/4 cup frozen blueberries
1/8 cup crushed nuts (I use walnuts)
1/2 sliced banana
Directions- Place all of the ingredients into a mason jar, put on the lid, shake the jar to mix the ingredients- store in the refrigerator for up to 5 days. You can enjoy the Bulgar recipe immediately, however if oats are used you must let them sit overnight to soften. You can heat it up or enjoy it cold!
Week 2:
Nopales (AKA Cactus) became a mad hunt around town. I finally found this vegetable at the Mexican Grocery Store- fitting since they are particularly common in Mexican dishes and are native to Mexico. Luckily they had already removed the thorns.
Here's the recipe I tried: http://www.thekitchn.com/recipe-grilled-cactus-and-corn-92361
I prepared the cactus salad and used it as a topper on shrimp fajitas.
I have had many biscotti's, however I had never prepared it on my own. After receiving countless care packages from my parents I decided it was about time I sent them one- and the homemade biscotti was the inspiration!
Recipe: http://allrecipes.com/recipe/cranberry-pistachio-biscotti/
You should definitely try this recipe!
Week 3:
Rutabaga- A root vegetable- and tastes similar to parsnips. It is a great source of Vitamin C, magnesium, fiber, Calcium, and vitamin B-6. 1 cup of cubes is about 50 calories.
I used the following recipe to prepare the rutabaga. http://cookingfortwo.about.com/od/vegetablesandsidedishes/r/roastrutabaga.htm
Lobster tail- I had been craving sea food and decided to splurge! I had never prepared shell fish outside of shrimp. I decided to brush the lobster with olive oil, paprika, and lemon juice and grilled it. You really can't go wrong on the grill :)
This may have been one of my favorite challenges! My challenge for you: next time you're at the grocery store- browse the produce section, if you see something you've never had- go home, look up a recipe and get it next time to try!
Week 4:
Chia Seeds: I added chia seeds to a smoothie for an added boost of omega-3's, fiber, and protein.
I combined 1/2 cup of nonfat plain yogurt 1/2 cup milk
1 tsp sugar
1 Tbs Cocoa Powder
1 Tbs Chia seeds
Chayote Squash: I thought tasted similar to jicama. I saw the final vegetable I would try of the challenge while doing a quick run to the grocery store. Jessica, Abby and I got together and threw together dinner with ingredients we all had been wanting to use- we came up with a chayote, carrot, tomato, chili pepper and lime salsa to put on top of our black bean, rice, and chicken burritos.
This may have been one of my favorite challenges! My challenge for you: next time you're at the grocery store- browse the produce section, if you see something you've never had- go home, look up a recipe and get it next time to try!
