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Friday’s Food & Fitness: Plated Inspired

  • September 4, 2015
  • By Brittany
  • 2 Comments
Friday’s Food & Fitness: Plated Inspired

Happy long weekend!  We are headed to the beach for the weekend but unfortunately it is scheduled to be kind of rainy and cool.  Whomp whomp.  At least the hotel we are staying at looks really nice!  
Welcome to Friday’s Food & Fitness!  

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In the past I’ve talked about my love for the meal delivery service called Plated.  Essentially you pick your weekly menus and they send you all the ingredients to make on the list.  Well, since we are based out of Brazil, I obviously can’t get this amazing service (maybe I could?  On a plane? jk).  No matter, I’m still on their mailing list so I get the weekly scheduled menus and lately they have had some amazing stuff!  

What I love about Plated is that they have really inventive and varied menus but the flavor combinations are relatively simply to ensure that they are amazing.  One of the things I didn’t love about Blue Apron was that although the dishes were really unique, the flavor combinations didn’t always work in my opinion.

Anywho, I decided this week I could make my own Plated meals.  Yes, I had to do the grocery shopping myself but it was nice not to have to officially “meal plan.”  Here’s what went down:

Sunday: Greek Beeftekia with Feta

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(Source)

Ever since traveling to Greece, I’ve been obsessed with Greek food.  It is so tasty and fresh.  I was interested to learn that Greek Beeftekia is essentially a Greek hamburger with no bun.  This one had fresh mint and oregano, tomato paste and was stuffed with feta and mozzarella.

Greek beeftekia with feta

I served it with sauteed green beans and sweet grape tomatoes (the grape tomatoes here are the BEST), some stuffed olives and little pao de queijo for a Brazilian flair (cheese bread=best thing ever).

Monday was pasta night.  I was going to use a pasta recipe from Plated but ended up finding this amazing pasta and sauce from Ciprianis at the grocery store so I went with that instead.

cipriani pasta

pasta pasta

Tuesday: Seared Chicken Sausage with Apple Chutney and Pickled Apple Quinoa

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(Source)

Ok this recipe just screams fall and you should make it part of your recipe repertoire now!  The recipe actually called for turkey sausage but I found chicken and just used that.  It was much easier to make than I thought.  I just cooked up some quinoa and pan seared the sausage.  

Then to make the chutney I combined chopped apples with red onion, ginger, orange juice, mustard seeds, lemon, apple cider vinegar and brown sugar in a pan and simmered away until the apples were soft and the sauce was slightly sticky.  The pickled apples were also pretty easy combining chopped apples and red onion.  I then put some apple cider vinegar and brown sugar in a pot and boiled until the sugar had dissolved and poured the mixture over the apples, allowing to sit for about 20 minutes.  The results were spectacularly fall!

seared turkey sausage with apple chutney and pickled quinoa

Wednesday: Beef and Eggplant Moussaka

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(Source)

Again, another Greek dish.  We had moussaka when we visited Greece and it was amazing!

moussaka

(From Greece)

Our homemade version was a quicker version.  I salted the eggplant and allowed it to sit before pan frying the eggplant in a little bit of EVOO.  Meanwhile I browned the meat with garlic and onion then added tomato paste, nutmeg and cinnamon (it’s like a sweeter bolognese).  I then layered the eggplant and meat in a baking dish topping with parmesan cheese.  Instead of making the bechamel sauce, I used plain Greek yogurt and it was a great substitute!  Lighter, healthier and easier!

beef and eggplant moussaka

Thursday: Zucchini-Grape Tomato Pizza with Ricotta and Spiced Honey

hero_Zucchini_and_Heirloom_Tomato_Pizza_with_Ricotta_and_Chile_Infused_Honey_0044_HERO

(Source)

Looking for an inspired pizza that uses fresh in-season produce?  This is your pizza!  I used a store-bought crust, spread on some EVOO since there is no sauce on this crust and topped the pizza with zucchini, fresh sweet grape tomatoes, ricotta cheese, mozzarella cheese and basil.  After baking the pizza, I added chile-infused honey.  Yeeeeessssss!  I just sliced up a thai chile and added it to the honey on the stove for about 3 minutes.  This is my new favorite thing!  A little bit sweet and very spicy!

Zucchini-Heirloom tomato pizza with ricotta and spiced honey 2

Zucchini-Heirloom tomato pizza with ricotta and spiced honey

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Fitness this week has been stellar!  Babies at the barre, online barre class, online pilates class and some Les Mills OnDemand.  Work it!

les mills ondemand bodybalance

I hope you have had a delicious and healthy week!

Readers, what are your plans for the weekend?  Ideas for rainy days at the beach?  What has inspired your meals lately?

By Brittany, September 4, 2015
  • 2
2 Comments
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