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Breakfast: 2 cups of coffee with honey.
Lunch: Banana with Yogurt. I love bananas, and when sliced on top of plain yogurt, I like them even more. I sprinkled flax chips over top for a healthy crunch!
Dinner: Lemon Sole with Steamed Cauliflower. Lemon Sole (US wild caught) is a favorite of mine – mild with a great texture. I love when it is available. Tonight, I simply sprinkled it with Murray River Salt and fresh ground black pepper, and pan-fried in a mix of butter and olive oil. While the fish was cooking, I steamed cauliflower and when done, seasoned with Spike. When the fish was done, I plated and then squeezed fresh lemon juice over top, along with a bit of fresh chopped parsley. Really good!!!!
Lemon Sole with Parsley
Breakfast: 1 cup of coffee with honey.
Lunch: Quinoa. I love quinoa, and have been eating for years. Today was very simple – cooked and seasoned with salt, butter, and a dash of good olive oil.
Snack: sliced strawberries and bananas with granola.
Dinner: Asparagus Pesto on Angel Hair Pasta. I love pesto, and Glenn does not! So tonight I made asparagus pesto, a nice compromise. I took about 1 lb of asparagus (thin stalks, tough ends removed), 1/4 cup almonds (which I toasted), 3 garlic cloves, 2/3 cup good parmesan cheese, and about 1/2 cup olive oil….tossed all in a blender and chopped until pesto texture. I then cooked the pasta, drained, and added the pesto, tossing quickly. I served with a bit more fresh parmesan, grated over top. So delicious and both of us were pleased!
Asparagus Pesto on Angel Hair Pasta
Kalbi ribs are a favorite of mine, but finding the right cut of meat, or even getting a butcher to do this, is difficult in Ohio. I was thrilled to find the correct cut (both the thicker English style and the preferred “flanken”/thin cut.). I was at Cleveland’s West Side Market and one of the vendors there starting providing this awesome cut recently. So, Kalbi ribs for dinner!!
Breakfast: 2 cups of coffee with cinnamon.
Lunch: Banana and Peach Smoothie. I had a banana that was way over-ripe, and frozen Ohio peaches, so a simple smoothie was on the menu. I blended these with a bit of honey and flax, and yummy!
Kalbi (Korean) Short Ribs with Rice and Green Beans. I ingredients used:
I mixed all the ingredients, placed in a zip-lock bag, and marinated for several hours. I then shook off the excess before grilling for about 6-8 minutes total. Meanwhile the rice was cooked and the green beans steamed, and the tastiest dinner ever was served! Reminds me every time of plate lunch in Hawaii (minus macaroni salad, of course!
Kalbi Short Ribs
Snack: Almonds
Breakfast: 1 cup of Coffee with Honey.
Lunch: Toast with Cream Cheese and Sunflower Sprouts. I simply toasted a piece of good whole wheat bread, spread a little light cream cheese on, and added sunflower sprouts (I love these sprouts the best!!!). So good and very fast and easy.
Dinner: Thanksgiving Dinner in March. I had a turkey in the freezer, and my family decided we would all get together for a late (or early!) Thanksgiving get-together. What fun the evening turned out to be! I cooked the turkey with a very simple bread cube, celery, onion, spices, and turkey stock stuffing. I also cooked Ohio sweet corn from my freezer. Everyone in the family contributed something (mashed potatoes, rutabaga, asparagus, salad, cooked greens, home-made bread, etc). The 20 of us had a blast, and dinner was oh so good!!! Dessert was apple pie, and Mrs. Peacock’s Almond Brittle! Thanks to my sister for hosting all of us!
*Note to self – make turkey more often!!!
Breakfast: 2 cups of coffee with honey.
Lunch: Egg White Wraps. We eat a lot of wraps. Today was just egg whites quickly cooked, and spiced up with Clancy’s Fancy Hot Sauce. I used a whole wheat wrap.
Dinner: Angel Hair Pasta with Tomato Sauce. I defrosted some frozen pasta sauce made last summer, and after cooking angel hair, dinner was ready. I was not very hungry today….
Foraging in Barbados
So today I decided to make dinner with a spice mix from this store in Barbados. It came packaged as a Chicken Spice (no ingredients listed), so when I opened was not sure what I would find! I was told to add lime juice and chopped onions when I bought, btw! Turns out it was quite nice….mild and with a tad of a curry kick to it!
Breakfast: 1 cup of coffee
Lunch: Cornmeal Pancakes. I used an organic cornmeal mix for the pancakes, and served with Michigan Maple Syrup. So good!!!
Dinner: Roasted Chicken Breast with a Mystery Spice Mix from Barbados. I mixed the spices with lime juice and diced onions, and rubbed over the chicken, baking at 350 for 25-30 minutes. The spice mix was quite good….salty with curry kick. I heated up leftover rice, and simple meal was served.
Snack: Toast with Naturally Nutty Peanut Butter.
Breakfast: 1 1/2 cups coffee with honey.
Lunch: Oatmeal with Honey. I cooked steel cut oatmeal, and served with honey from my brother’s hive. A real treat and fun to enjoy in March!
Dinner: Spinach Salad with Clementine Orange Dressing. I was in the mood for a salad, and fresh spinach and clementines were in the house, so…..I peeled 3 of the oranges, separated, and de-seeded. I cut each segment in half, placed in a bowl, and lightly mashed along with a few sliced sun-dried tomatoes. I added a little olive oil, salt and pepper, and set aside. I then washed and dried the spinach, dividing into two serving bowls and added a few slices of avocado. I tossed the dressing over each bowl, and to mine added about a tbsp of veganaise with bacon salt over top. This was quite a nice, simple salad, and on a night when not very hungry much enjoyed!
Spinach Salad with Clementine Orange Dressing
Snack: a Banana with Peanut Butter
Breakfast: 2 cups of coffee with honey.
Lunch: Spinach Omelette. I love spinach, and when folded into an omelette, I love it even more! I sprinkled Cyprus Black Lava salt over top, toasted a piece of Boule Bakery bread, and viola!
Dinner: Meat Lover’s Pizza! We went to the DIA (Detroit Institute of Arts) to see Dan Hicks and the Hot Licks. It was an amazing show in a great venue, btw. Afterwards, we headed to our favorite neighborhood pool hall for pizza and beer. I had the meatlovers – why not? – and Glenn a healthy wrap of some sort. Great evening and great pizza!!! I already have plans for the leftovers…
Breakfast: 1 cup of Coffee with honey. Several glasses of water.
Lunch: Quinoa. I love quinoa for breakfast! After cooking, I add a bit of butter and honey or sugar, and yum, yum! Healthy, easy, and one of the treasures of life. The leftovers will be used in a salad, of course!!
Dinner: Pork Tenderloin with Asparagus. Pork tenderloin is an easy meat, especially when in a hurry! I mixed a tbsp of mustard, a tsp of orange marmalade, a tsp of soy sauce, salt and pepper…rubbed all over the pork, and baked at 325 degrees for 30 minutes. While the pork was cooking, I steamed asparagus, and when finished, added a tiny bit of butter and sea salt. A simple dinner but very easy! I don’t always have a starch, but then that leaves room for dessert or popcorn!
Snack: Glenn made his popcorn – I ate a bit – and an apple!
Breakfast: 1 cup of coffee with honey.
Lunch: Rye Toast and Cottage Cheese. I had a busy afternoon, so just toasted a piece of rye bread, lightly buttered it, and enjoyed with a small bowl of cottage cheese.
Snack: a Banana.
Dinner: Daddy Hinkle’s Chicken with Rice and Asparagus. If you have never tried Daddy Hinkle’s Marinades, you really should! I used the Hotter ‘n $700 tonight (not really hot at all, btw!). I love chicken thighs, which I think are the best deal and have the most flavor of all the chicken parts. I marinated the chicken while cooking the rice (simple white rice tonight). The chicken cooked at 400 degrees for 25 minutes, and when almost finished, I steamed the asparagus and lightly buttered and salted. Dinner was pretty easy, and incredibly tasty! The rice was enjoyed with the sauce from the chicken pan (I did use hot sauce from Barbados on mine, though!). We had company and they are sold on Daddy Hinkle’s!
Daddy Hinkle's Chicken with Rice and Asparagus
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