Week 5: Try a minimum of two new whole foods that you've never had before.
Patrick and I really had to get creative with trying two new whole foods this week! In the past we have always encourage ourselves to try something new in our CSA throughout the season. We landed on trying chia seeds and jicama! We added the the chia seeds to a morning smoothie and tried the jicama in a citrus salad with salmon over the weekend. Below is some information from Wikipedia regarding each new whole food that we tried and then the meal plan follows!
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| Jicama and Chia seeds. If you're wondering why there's masking tape on the chia seeds bag it's because Dupree really wanted to try some chia seeds too and poked a hole in it. Bad kitty! |
What are chia seeds?
"Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids. According to the USDA, a one ounce (28 gram) serving of chia seeds contains 9 grams of fat, 5 milligrams of sodium, 11 grams of dietary fiber, 4 grams of protein, 18% of the recommended daily intake of calcium, 27% phosphorus and 30% manganese.What is jicama?
Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, bread, made into a gelatin-like substance or consumed raw."
According to Wikipedia
"Jicama [also known as Mexican yam or Mexican turnip] is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama.
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes."
Meal Plan for Monday February 9 - Sunday February 15
Monday - Charred cauliflower quesadillas
Tuesday - Mustard-glazed cod with fingerlings and chive puree
On Tuesday we celebrated our 18th month wedding anniversary with a bottle of champagne that my parents brought us back from their 20th anniversary to Biltmore Estate. Patrick proposed at Biltmore!
Wednesday - Crockpot 3 bean pumpkin chili, cornbread muffins
Thursday - Honey cashew chicken
Friday - Linguine with white clam sauce
Saturday - Breakfast Smoothie
Dinner Manicotti and mixed greens salad
For Valentine's Day, Patrick gave me some beautiful pink roses and I gave him a six pack of one of his favorite beers [Bell's Java Stout]. Together we selected a new crepe pan for our kitchen. Be on the lookout for a Valentine's post next month detailing our traditional manicotti meal - now made for the 6th year! Hint we rolled the manicotti in crepes!
Sunday - Brunch Cinnamon Rolls
Dinner Salmon, orange jicama avocado salad
Challenge Meal Plan Summary: Week 1 Fruits & Veggie | Week 2 Beverages | Week 3 Meat | Week 4 No Fried Foods | Week 5 New Whole Foods | Week 6 Labeling | Week 7 Grains | Week 8 Internal Cues | Week 9 No Refined / Artifical Sweeteners | Week 10 No Refined / Hydrogenated Oils | Week 11 Locally Grown | Week 12 No Added Sweeteners | Week 13 No Artificial Ingredients | Week 14 5 Ingredients or Less
I will have to give some thought to this challenge - not sure yet. Your choices sounded good. I have had jicama - at a school nutrition demonstration for grade school kids.
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