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What I Ate Wednesday + Coconut Whipped Cream and A New Slow-Cooker Recipe!

Posted Dec 05 2012 6:35pm

Peanut got into Keenan’s legos this morning! Again, Keenan wasn’t pleased with her playing with his legos and immediately asked me to put them away, since he couldn’t reach them (she was sitting on the ledge of our china hutch)!

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On another note, I can’t believe it is already Wednesday! This week is flying by (which is a good thing, because I can’t wait to get my CrossFit competition over with!). I’m excited for the competition, but already nervous…UGH! Since it is Wednesday, I am linking up with Jenn again at Peas and Crayons for her fun What I Ate Wednesday link-up!

What I Ate Wednesday Healthy Holiday Recipes

Before I talk about my eats from the past couple of days, I want to tell you about a new recipe experiment that my husband and I tried this morning: coconut whipped cream! I have been seeing more recipes and uses for coconut whipped cream on other blogs, so I thought I would give it a try, especially since coconut is loaded with healthy fats and is SO good for you, compared to regular cream. We made it to add to our coffee this morning, which I have to say was REALLY good! We used a can of coconut milk (all natural, no additives in it), Xylitol and vanilla. We whipped everything in the mixer until we had some resemblance of stiff peaks, but after mixing everything for several minutes, it didn’t have the consistency we were hoping for (what you see on the internet). Don’t get me wrong, it was still thick and lofty and had a great flavor when added to my coffee. The only thing I can think of as to why it didn’t form stiff peaks was there were no additives, thus no emulsifiers in the coconut milk. I’m going to get a can of regular coconut milk with additives to see if it makes a difference. Either way, the cream was still tasty! Here is the recipe, if you are interested!

So creamy and rich!

Coconut Whipped Cream:

Ingredients:

- Solidified fat of 1 can of coconut milk (refrigerated for 24 hours)

- 3 tbsp Xylitol

- 1/2 tsp vanilla

Directions:

1. Open can and scoop out all of the fat at the top (save the liquid for Asian inspired dishes such as curries or even add to smoothies) and place into mixer bowl.

2. Add Xylitol and vanilla and mix on high with wish attachment until stiff peaks form.

3. Add prepared whipped cream to your morning coffee, hot chocolate, on top of muffins, baked goods or even No Oat Oatmeal and enjoy!

*Notes: You can store the leftover whipped cream in a container in the fridge and use the next day.

Before mixing it all together.

Onto the past couple of days of eats:

Breakfasts:

- Paleo Pumpkin Pie Muffins with strawberries

So yummy and such a great pumpkin pie flavor!

- No Oat Oatmeal with leftover butternut squash

Such a good combo!

- Cheesy eggs

Enjoying his cheesy eggs!

Enjoying his cheesy eggs!

Lunches:

- Turkey wraps

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Perfectly balanced lunch!

- Egg whites in a mug over a bed of spinach, topped with tomato, avocado, roasted pumpkin seeds and pasta sauce

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This is still one of my favorite things to eat for lunch!

-For Keenan: Homemade mini pizzas on a sandwich thin with pasta sauce, chopped chicken and cheddar cheese

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Keenan loved his pizza!

Snacks:

- Paleo Chocolate Chip Protein Cookies

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A new batch that Keenan and I made yesterday!

Dinners:

- Crock Pot Pork and Apples with roasted butternut squash (sorry, I forgot to snap a picture!)

- Green beans sauteed with Italian sausage

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So good, thanks to my husband for preparing!

- Slow-Cooker Eggplant Caponata with Chicken (see recipe below!)

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Should be good!

Slow-Cooker Eggplant Caponata with Chicken: (serves 3)

Ingredients:

- 3 frozen chicken thighs or breasts

- 3 medium size eggplant (cut into small/medium size cubes)

- 1 large yellow onion (chopped)

- 2 cans no-salt added chopped tomatoes

- 1/2 cup pasta sauce

- 1 clove garlic (minced)

- 2 tsp Italian seasoning

- 2 tsp garlic no-salt seasoning

- pinch of salt and pepper

Directions:

1. Place frozen chicken at the bottom of your crock pot. Sprinkle salt and pepper on top.

2. Add eggplant, onion, garlic, tomatoes, sauce and seasoning on top of chicken and mix.

3. Cook on high for 4-6 hours. Serve on top of a bed of fresh spinach, pasta or whole wheat couscous topped with a sprinkle of feta or Parmesan cheese. Enjoy!

Today has been a fun today. We met a friend and her son (Keenan’s best buddy!) at The Bounce Spot in West Sacramento this morning for some play time, since it was raining. The boys had so much fun bouncing, climbing and going down the slides. It was the perfect activity for a rainy day, and it only cost $5.00, not too bad! Though it was a little far out, it was well worth it and something we will definitely do again. Keenan definitely burned off some energy this morning, because by the time we got home, he was tired (rather, cranky) and quickly ate his lunch and went down for a nap (a successful morning in my book!).

It is time to get ready for CrossFit, for my last WOD before my competition on Saturday. Tomorrow, I’m just doing a little bit of cardio and then I’m off on Friday. So far (keeping my fingers crossed), my piriformis and rhomboids are feeling good!

Enjoy the rest of your Wednesday!

Questions: What have you eaten today? What is your favorite slow-cooker/crock pot recipe? I’m looking for some new ideas!


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