Recipe Wednesday: Cooking Slump Edition

It’s about that time in 2018 when you come down from your new year, new you high, amirite??!! Scary thing is, we’re only two and a half months in!!!  I haven’t been feeling motivated in the kitchen recently, & I’ve been dreading needing to cook.  Although, I have an awesome new kitchen, so I’m not sure what my problem is.  Anyway,  I haven’t enjoyed being in this slump, and I felt like I needed some major inspiration to get me through the rest of March cooking our new kitchen!

March’s East Seasonal infographic is below, what do you think?!  I’ve used it as my inspiration for ingredients for the rest of this month.

First of all, we’re huge Brussels sprouts, cauliflower, mushroom, and avocado lovers in our home.  I cook with these veggies all of the time but I find I’m always doing the same recipes…using a bunch of garlic & herbs, or using my favorite Trader Joe’s Soyaki Sauce.  These are always, of course, great options- but I’m looking to add more, and new, flavors and ideas into my routine.

These Spicy Pan-Seared Brussel Sprouts with Corn & Caramelized Onions by Lord Byron’s Kitchen look amazing, and should def fill you up as a weeknight meal with some brown rice or quinoa.  I rarely cook with corn, so that would be a new colorful addition to the weekly menu.


Next up is Cookie + Kate’s Parmesan Roasted Broccoli with Balsamic Drizzle!  I don’t cook with balsamic as much as I should, so I’m really happy I found this recipe- I don’t think I would have thought to add balsamic to this dish without the suggestion.  It’s super easy to roast veggies when getting home from work, and adding a bit of parm always makes everything better.


The third recipe I recently found is Cooking Classy’s Avocado Cilantro Rice, which would be a perfect side dish for grilled chicken, shrimp, or salmon.  I love that this recipe prefers you to use day old rice, it allows you to make a big batch on a Sunday and use it in a variety of ways through the week.


The only time I’ve ever cooked with leeks has been for potato leek soup, it never even crossed my mind that they might be super delicious roasted.  When I found The Fitchen’s Simple Slow Roasted Leeks, which involves only two other ingredients (olive oil + sea salt), I asked myself…could cooking healthy get any easier…?


  I also found this 30 Minute Creamy Mushroom & Leek Chicken Breasts recipe which sounds as a meal prep option.  The short cooking time and ingredient list are perfect for a Wednesday night when you’re just dreaming about when it’ll finally be Friday.  You could also totally sub out the chicken for any fish or even pork chops!


I’ll be trying out these recipes through the rest of March, & I’ll be sure to share my updates on Insta, Snap, and here on the blog.

Follow my What’s for Dinner Pinterest board to get even more yummy ideas for your weeknight, and weekend, meals!

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