Cafe Coconut Girl: More from the Meal Ticker

Time to eat! The Meal Ticker is a roster of meals made chez Coconut Girl that I post daily on the Coconut Girl’s blog, and to tCG’s Twitter and Facebook pages. Mostly vegetarian, the meals reflect my family’s interest in healthy whole foods and international cuisine. Not to mention our undying passion for chowing down.

Top Row: Left: Homemade pizza (original Silver Palate recipe) with sauteed mushrooms. Salad is from Marcella Hazan: lettuce, roasted beets, shaved Parmesean and fresh Italian flat leaf parsley. A simple vinaigrette of extra virgin olive oil, red wine vinegar, and salt & pepper finishes it off. Center and Right: breakfast fruit smoothies. We vary the fruit based on what we have on hand. Frozen berries add nice texture and color, but need bananas to add sweetness. Fresh grated ginger goes well with  pineapple or pear. To any fruit combination, I add plain yogurt (the best by light years is Seven Stars Farm brand), a bit of ground flax meal or flax seed oil for some Omega 3’s, ice, and a splash of fruit juice. If too sour, add a dollop of honey.

Middle Row: Left: Stir fry with udon noodles (from Asian grocery), garlic, ginger, and vegetables. We add mirin and thick soy sauce for flavor. Center: Soft corn tortilla tacos. Joe learned about these on Martha Stewart’s Everyday food show on PBS. The tortillas are warmed over an open gas flame on the stovetop. We fill them with sauteed portobellos, grated cheddar, sour cream, chopped pepperoncini, sour cream, salsa, and lots of fresh cilantro. Right: Ricotta silver-dollar pancakes sprinkled with cinnamon sugar and served with apple sauce. From the Whole Foods Market Cookbook.

Bottom Row: Left: the best salad I’ve made all year: yellow tomatoes, sliced red onion, cucumbers, fresh mozzerella. Splash of olive oil & sherry vinegar, salt and pepper. Center: burritos with basmati rice, spinach, pinto beans, grated cheddar, salsa & sour cream. We’ve discovered that if we wrap the bottom of the burritos in foil and write our kids’ names on them with a sharpie, they’ll gulp them down. Right: Packing lunch for my daughter, who’s a vegetarian: cream cheese and cucumber sandwich with salt, pepper and dill on whole wheat.