Maybe it’s because it was Valentine’s Day. Maybe it was because of two snow days in one week.
Whatever the reason, I was feeling inspired to make some more treats and comfort foods for week three of the 100 recipes project.
This week I made 10 recipes from the book Coconuts and Kettlebells by Noelle Tarr and Stefani Ruper. I’ve been a listener of their podcast, Well Fed Women, for over two years.
- Lemon-Raspberry Mini Cheesecakes (dairy-free)
- Bacon-Wrapped Asparagus
- Oven-Roasted Ribs
- Raspberry Smoothie Bowl
- Rosemary Potatoes
- Almond-Coconut Bars
- Superfood Chai Latte
- Fluffy Coconut Pancakes
- Whipped Coconut Cream (not shown)
I definitely lagged behind this week when it came to making recipes, and I made some changes to which recipes I made late in the week. This suits me just fine because I do enjoy some flexibility with planning. But, I have to be careful since too much flexibility can backfire.
- Sometimes the simplest recipes can still go wrong. I definitely made a mess of a whipped coconut cream recipe that only had three ingredients. My best guess? The type of coconut milk, perhaps. Maybe there was a better way to whip it (I used a hand blender). Oh well.
- I enjoy no bake recipes. Twice this week I had desserts that did not require any baking. Now, they still require chilling time, but that part is easy (well, waiting is not always the easiest!). This was especially helpful when I was making a dinner that required all available oven space (ribs in the oven, potatoes in the baking drawer, and asparagus in the toaster oven).
- What you do at the start of the week matters. When it comes to meal planning and prepping, if you don’t spend some time early in the week preparing, then it can be hard to follow the plan if some of the meals require more work or buying additional ingredients.