Papaya Boats On Repeat, Mulukhiyya Meets Zoodles and Causa Rellena’s With Scallop Ceviche: Whole30 Day Fourteen

DAY FOURTEEN

Today we did both our a.m. workout and our p.m. run together, which made working out a LOT more fun. We’ve been starting to have some cravings… carbs, wine, dining out, but we are allllmost halfway through and still going strong!Papaya BoatsBREAKFAST: Yesterday we shared half of the papaya boat and saved the other for today, now we are feeling EXTRA tropical and dreaming of sandy beaches and fresh coconuts in far off lands.
Get the recipe: PAPAYA BOATS WITH BERRY CHIA PUDDING + ALL THE FRUITS

Mulukhiyya with Zucchini Noodles and RabbitLUNCH: Rockin’ the leftover mulukhiyya today with the addition of zucchini noodles sautéed with fresh chili pepper and olive oil.
Recipe for Mulukhiyya is from The Gaza Kitchen: A Palestinian Culinary Journey by Laila El-Haddad and Maggie Schmitt

Salmon and Roasted Red Pepper Causa RellenaDINNER: Tonight, we took a little trip to Peru with these Causa Rellena’s, a layered potato dish that my friend Gianina introduced me to. The potatoes are mashed with the Peruvian Aji Amarillo pepper giving them a beautiful orange-yellowish hue and a bit of heat.

Causas can be layered with a variety of fillings like, chicken, tuna or seafood salad, poached, fried or smoked fish or seafood ceviche. Also, avocado, tomato, corn kernels or grated cheese. Yellow potatoes work best, but if you can find the Peruvian purple potatoes try those too. Basically whatever sounds good to you, go for it!

Causa Rellena with Scallop CevicheCAUSA RELLENA (PERUVIAN LAYERED POTATO DISH
There are a number of recipes online, this one, Causa Rellena (Peruvian Layered Potato Dish) from international recipe site whats4eats is easy to follow and gives plenty of filling suggestions, I follow it and add my own fillings.
Scallop Ceviche With Tonight, I prepared two fillings, a simple sautéed salmon with roasted red peppers and a more complicated but SUPER delicious Scallop Ceviche with “Tiger’s Milk”. Gosh, was it ever good. For the scallop ceviche I omitted the optional choclo, and sadly the Pisco, because Whole30.

Give this Peruvian dish a try, it’s eaten cold and makes for a great packed lunch, party food or creative dinner. P.S. You can make them beautiful and round or simply layer in a baking dish and cut into squares — they will still show their lovely layers and taste just as good.

SNACK: We’ve been having a hankering for a little vino lately… so tonight we are splitting a GT’s Trilogy Kombucha yay for us!

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