Good Monday morning!! You may have seen some of my Charleston fun on Instagram over the weekend – I’ll be writing up a recap of our trip over the next few days!
In the meantime, here are a few meals I enjoyed before the trip!
Eggs // pear // melon // roll
Raw oats // pumpkin // pumpkin Noosa // chia // pear
Scrambled egg // pear // roll with butter // decaf
The best way to cut a mango Dominican styl = cut off each “cheek” and then slice them like a melon. Then just eat the flesh off the peel. Saves hours of messy peeling!
Sunny side up // roll with butter and strawberry jam // mango
Working lunch at ACAC – a random salad with sardines, leftover chopped apple, cheese, and greens. Crackers on the side.
Salad at Whole Foods – kale caesar // kracklin’ cauliflower // catfish // mac and cheese
Leftover potato soup with a sprinkle of parmesan cheese –
Lunch at Crisp in Charlotte on our way home from Charleston! Miss this place. That salmon was SO good! And I was so hungry for a salad after all the bacon I ate in Charleston that this tasted like cold water at the end of a hard race.
This dinner was epic, and I have the meatball recipe and coconut-crusted squash recipes in the works! I put some red pepper jelly on the steamed cabbage – nice kick!
However, this dinner was equally as good!! I found this recipe in Real Simple lately:
It could not have been easier! We subbed in sweet potato instead of butternut squash, and I think it would have been even better with more beans (pintos) but overall it was amazing.
Yummmm! We used some local stone ground corn tortillas from the market which sort of melted like tamales inside.
That’s a wrap folks!!
Katie @ Talk Less, Say More says
I LOVE mango! We usually slice off the cheeks but then score those pieces, flip inside out and scrape off the chunks. Makes it perfect for a fruit salad and leave the skin for the person putting in the labor to enjoy whatever may be left… 😉
Samantha @ThePlantedVegan says
That salad from Whole Foods looks delicious! I love the addition of mac & cheese in there too!
Sagan says
I never used to like mangoes until I went to Cambodia one spring and I tried the mangoes there – and they were AMAZING. I realized then that I’d always been eating mangoes out of season! What a difference it makes to the taste.
Your Real Simple dinner looks SO pretty. I like all that color!
Amanda says
Yum!!! I looove mango- this trick is definitely a time saver!
Katie says
My favorite way to cut a mango is similar — cut off each “cheek”, but then cross-hatch cut each cheek, then turn the cheek inside out to easily cut the little pieces off. Love it 🙂
Melissa says
The potato soup looks great and the coconut-crusted squash sounds amazing! I think coating it in coconut would be delicious!
Amy G. says
Hey Kath,
When I saw that free-form enchilada of yours/Real Simple’s, I knew I had to try it for dinner tonight. It was super easy and fantastic, just like you said. Lots of good leftovers for two people, too. I love that it is a filling, delicious, satisfying vegetarian dish, too! Thanks so much for sharing.
Amy
Amy G. says
Oh, and forgot to mention that I did add a can of pintos like you suggested, and it was perfect. Good call!
Emily says
Woah! I cut so many mangos in Uganda, and at first I was terrible at it, and I got better at it, but I’ve never thought of cutting them this way! Thank you for the tip. 🙂
Sarah @ BucketListTummy says
I LOVE the pumpkin Noosa – did you like it? I mix it with my oatmeal and real pumpkin too for the full fall flavor 🙂
KathEats says
Yes love it!!
Erin @ Her Heartland Soul says
Yummy eats!!
Clareio says
my speedy mango cutting method is cut off the cheeks, then use the edge of a glass, slide the mango down, skin on the outside and you end up with flesh in the glass to easily slice it. I used to use the cross hatch method to make mango ‘hedgehogs’
Chelsea says
That Real Simple recipe looks delicious! Definitely going to try it.