Today was a good day! I got a lot of things checked off my 'to do' list! I even got a head start on my cooking for the week! I wanted to give you a little sneak peak at some of the foods I ate today and some that I prepared for the week.
For breakfast before my run. 1 scoop vanilla protein powder w/4 frozen strawberries and 2 TBSP of Chia seeds mixed with a little water to make a shake + 1 brown rice cake topped with Peanut Butter Chocolate PB2. So delicious!
After my run I had a cup of greek yogurt with granola (sorry, no pic today)
Lunch out with my hubby! Love date day! We went to a Thai restaurant. I had the broccoli garlic chicken. I forgot to request brown rice, so I did not eat any rice. I ate all the broccoli and half of the chicken. I also had a bowl of miso soup with some ginger in it! So good!
I did have an 'indulgence' today that was not in the plans. After lunch and grocery shopping with my sweet hubby, we were frozen to the bone and hungry again. We stopped by the Starbucks. I had a vanilla skinny latte (small) and a peppermint brownie. I have noticed lately that even when I think I want these type of things, they really don't taste as decadent I as I thought they used to.
Dinner was my leftover garlic chicken from lunch with 1/2 cup of brown rice.
Here are some of the yummy foods I made to stock my fridge for the week:
YUM! Love a simmer pot of soup this time of year! I went grocery shopping today and that always means it's time to use up any veggies that are remaining in the fridge before I put in the new stuff. So I make recipes all the time that use up whatever I have on hand. I use my crock pots so that I don't have to hoover over things and can be putting away my groceries and cleaning out my fridge at the same time that I am making meals to refill the fridge for the week.
1 head of green cabbage chopped
1 red pepper diced
1 yellow onion diced
1 16 oz. can of stewed tomatoes w/basil, garlic & oregano
32 oz. organic free range chicken broth
4 Jennie O Turkey burgers
2 TBS. Italian Seasoning
1. Dice up and saute turkey burgers.
2. Chop cabbage, peppers and onions and add them to a crockpot.
3. Add the remaining ingredients to the crockpot and set on the desired heat setting.
I put my crockpots on low and let them cook for 4-6 hrs.
This is really yummy and hearty! I have been doing a couple different variations of this Asian inspired dish. I put in a bowl a serving of protein (meat), a grain serving (brown rice, quinoa, cous cous) and whatever veggie I have on hand (love mushrooms and asparagus!!! mmmmmmm! Then I fry one whole egg and one egg white over easy and use it to top the 'fried' rice mixture.
This mixture is:
Cooked Pork Loin Chops cut into chunks
Italian Blend Frozen Veggies (I prefer fresh, but had this on hand and it works)
Brown Rice Blend
I made enough for several meals
3 cups of brown rice blend made in the rice steamer
6 pork loin chops (pre-cooked) chopped
1 16 oz. bag of italian blend veggies
Another way I use this mixture is to put the meat/rice/veggie mix into one side of a skillet, crack my eggs into the skillet and stir fry the egg into the rice mix. When it is near done, I sprinkle in a little low sodium soy sauce and a little asian fish sauce. It is good!
These are fantastic!!!! The recipe makes 10, two 'muffins' are a serving. They make a nice thing to keep on hand to have as a mini meal or 'snack'. I eat 6 'meals' a day and two of these will become one of those meals!
You can use whatever veggie combination works for you. Broccoli would have been a better option, but I had a bunch of fresh spinach that I needed to use up.
Olive Oil Cooking Spray
2 cups of steamed spinach or broccoli
1/3 cup of shredded cheddar cheese (divided)
1 cup low-fat greek style yogurt
2 Tbsp low-fat milk
1 whole egg
1 tsp dried oregano
1/4 sea salt
Fresh sea salt and ground pepper to taste
Preheat oven to 350.
Spray 10 cups of a muffin tin.
Steam your broccoli or spinach (wouldn't asparagus be awesome!)
In a medium bowl, whisk together yogurt, milk, egg and seasonings.
Mix in your veggies with egg yogurt mix.
Add 1/2 the cheese to the mixture.
Divide the mixture evenly between the 10 cups of the muffin tin.
Top with the remaining 1/2 of cheese.
Bake @ 350 for 15 minutes
Nutrition per 2 quiche: Calories 100
Total Fat: 3.5grams
Carbs: 6 grams
Fiber: 2 grams
Sugar: 1 gram
Protein: 11 grams
Sodium: 240 grams
Enjoy some good foods that taste delicious and are good for your body!