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Breakfast: 1 cup of coffee and several glasses of water.
Lunch: Scrambled Egg Whites. We were not very hungry, so I scrambled a few egg whites in olive oil, toasted some whole wheat bread, and breakfast was served! We did season the eggs with Zaaschila 3 Chilis Taquera Salsa.
Dinner: Bow Tie Pasta with Marinara Sauce and Mini Meatballs along with a side of Pea and Carrot Salad. I defrosted a marinara sauce made last summer with end-of-season tomatoes, and cooked up some bow tie pasta. I quickly sautéed mini sirloin meatballs (ground sirloin, salt, pepper, and a dash of Italian seasoning) and added to the sauce. I topped with some fresh grated Parmigiano-Reggiano and the main dish was ready! Meanwhile, I had steamed some carrots and peas, cooled, and tossed in a simple white wine vinegar and olive oil dressing, lightly salted, and shaved some cheese (Parmigiano-Reggiano) over top. A dash of pepper and dinner was ready! Not so gourmet but tasty. Oh, almost forgot – enjoyed Boule Bakery Bread! Snack: Flax Snacks and an orange.
Bow Tie Pasta with Marinara Sauce and Mini Meatballs
Breakfast: 2 cups coffee with cinnamon.
Lunch: Pancakes and Fakin’ Bacon. I was feeling lazy this morning so mixed up a quick batch of pancakes (Stonewall Kitchen). I pan-fried some Fakin’ Bacon and breakfast was served (with Ohio Maple Syrup, of course!!!).
Dinner: Bulgogi Chicken and Red Skin Potatoes with Chives and Lemon Juice. I admit to making a mean bulgogi sauce, but could not resist World Market’s World Grill Bulgogi Sauce. I marinated 3 boneless, skinless breasts for a couple of hours, and then baked at 350 for 25-30 minutes until done. Meanwhile, I simmered several red skin potatoes until tender, and after draining, added a bit of butter, salt and chopped chives (which I had frozen last summer!). I then squeezed fresh lemon juice over top. Oh so good and to be honest, the bulgogi sauce from World Market is great!
Bulgogi Chicken and Red Skin with Chives and Lemon Juice!
Snack: a banana (obviously a favorite fruit of mine!)
Breakfast: 1 cup coffee and a banana.
Lunch: Spinach Salad: I have been on a spinach role recently! Lunch was a spinach, avocado, and flax chip topped salad with a vinegar and oil dressing.
Dinner: Egg White Omelet with Spinach and Cheddar Cheese. We were tired tonight so dinner was quite simple! Tasty, fast, and easy! I heated up a can of New Orleans Blue Runner Brand Spicy Cream Style Navy Beans and toasted some whole grain bread. Eggs for dinner rock, and the beans were great! If you can get a hold of them, give them a try!
Snack: Banana and Peach Smoothy. The peaches were frozen last summer. Awesome!
Breakfast: 2 cups coffee with honey.
Lunch: Avocado and Tempeh Wraps. I love avocado….I love tempeh. The two go together quite well in a wrap. Lunch today was sliced tempeh, which I simmered in water, soy, and ponzu until warmed through….placed inside a whole wheat wrap with sliced avocado and gomasio. Simple – again – but fast, healthy, and easy!!!!
Dinner: Fried Green Tomato and Spinach Salad with an Eggplant Curry Dressing. I removed from the freezer a couple of slices of tomatoes breaded in cornmeal. These were from my 09 summer harvest, btw! I fried them quickly and placed them on a bed of fresh spinach. For the dressing, I used a puree of cooked eggplant and curry sauce (again from my 09 bounty – eggplant, curry powder, garlic, onion, chili peppers, oil, lime, salt, pepper). I sprinkled a flax and pumpkin seed mix over top for crunch! A nice meal….simple again and very tasty!! Maybe not the prettiest…but healthy!
Fried Green Tomatoes and Spinach Salad with an Eggplant and Curry Dressing
Snack: A few Cashews and a Banana.
Breakfast: 1 cup coffee followed by several glasses of water during the morning.
Lunch: Tofu with Soy and Sesame Oil. A favorite of mine…..soft tofu cubed, topped with Aloha Soy and a dash of sesame oil. I added a bit of Eden’s Garlic Gomasio. Fast, healthy, and oh so good! PS: you can vary this by so many variables (type of tofu, chopped green onions, hot peppers, etc!).
Dinner: Delicata Squash Stuffed with Whole Wheat Couscous. I took a delicata squash and sliced lengthwise, removing the seeds. I then brushed with olive oil, and placed cut side down on a roasting pan and cooked at 350 degrees until soft – about 35 minutes. While this cooked, I made some whole wheat couscous and set aside. I also chopped a couple of sun-dried tomatoes from last summer’s bounty (yummy!!) and grated some fresh parmesan cheese. After removing the squash from the oven, I sprinkled the squash cavity with a bit of salt and then spooned in the couscous mixture. I added a bit of olive oil over the top, along with a bit of dried oregano (again from last summer’s crop), the chopped sun-dried tomatoes, and the cheese. I drizzled 10-year-old balsamic vinegar on top…..and oh my!! So darn good!!!!!!
Delicata Squash Stuffed with Whole Wheat Couscous
Cocktails with a dear friend tonight! Looking forward to it 🙂
Breakfast: 1 cup coffee with a bit of honey.
Snack: Blood Oranges
Lunch: Cornmeal with Hot Sauce. I cooked up a bit of cornmeal in water. Once cooked, I added some Clancy’s Hot Sauce and that was it! Simple and warming!
Dinner: Lamb Sausage and Roasted Beet Salad. I ate at a local restaurant, Tartine Bistro. Such a great place and loved my sausages!!! Such a great night with a dear friend. Thanks, Suzette!!!
Breakfast: 1/2 cup coffee with cinnamon and honey.
Lunch: Scrambled Egg White Soft Taco Roll-Up. This is obviously a favorite, and uses up leftovers (like refried beans from last night!). I scrambled two egg whites, and heated up a soft taco. When the eggs finished cooking, I added to the center of the taco along with shredded cheddar cheese, refried beans (heated), a bit of hot sauce along with some fresh chopped Scotch Bonnet pepper. I rolled and ate while checking email!
Dinner: Cucumbers with Cream Cheese and Watercress, and Quick Caesar Salad. I simply sliced cucumber and spread a tad of cream cheese on each. I then topped each with a bit of watercress, and enjoyed as a refreshing appetizer. I then chopped up some washed romaine lettuce, shredded some parmesan cheese and sprinkled over top, diced avocado and added…..then simply topped with an organic Caesar dressing. It needed a crunch so added some flax chip crumbles and viola! Fast and fresh…
Snack: a Banana. What else??? Also a piece of Mrs. Peacock’s Brittle!
Breakfast: 2 cups of coffee with cinnamon, and a tsp of honey! Yes, it tasted quite good.
Lunch: Toast with Honey. Big hurry today, as I needed to get on the road and visit clients…so??…toast (rye) with honey. Fast but tasted so great! I admit that my mother has me turned on to eating honey every day now, so coffee was the way I started the day. It was on the counter, which ended up on toast!!
Dinner: Refried Bean and Rice. I arrived back in Cleveland quite late, so heated up refried beans (my go-to is from Whole Foods – Chili and lime!) and cooked some white rice. I enjoyed with lots of hot sauce (homemade Scotch Bonnet).
Snack: banana….
Breakfast: two cups of coffee with a dash of cinnamon.
Lunch: McCann’s Steel Cut Oatmeal. As much as I love eggs, oatmeal is always a good thing :), especially steel cut oats! I like mine with butter and sugar, Glenn with chopped pineapple and 1 percent milk.
Dinner: Italian Meatballs with Spicy Marinara over Rice; Broccoli, Corn and Carrot Salad. I feel like we have eaten this Italian sausage for days, but it was on sale, lean, and really is tasty! I made about 6 large meatballs, and then pan-fried in a little olive oil with a dash of crushed hot peppers sprinkled in the pan. Once browned I drained, and set aside. In the same pan, I heated some spicy marinara sauce from the freezer. I have so many types of homemade sauces frozen from last summer, I figured it was time to start using!!! While the sauce was defrosting and warming, I shredded 10 small carrots. chopped broccoli to make one cup, and defrosted about 1 cup of Ohio sweet corn (again from last summer, taken off the cob, blanched, and frozen!). I placed these in a salad bowl, squeezed lemon juice over top, added a little olive oil and tbsp of Veganaise, salt, and pepper, and a little curry powder. This dish was pretty and very simple! Once the sauce was hot, I placed the meatballs back in the pan and reheated. I served this over steamed white rice with the salad on the side.
Italian Meatballs over Rice; Broccoli, Corn, and Carrot Salad
Snack: several almonds and an orange.
Save the Date: Suburban Harvest, in Plymouth, Michigan, will be making Herbal Tea Vinegar in the store with a Chartreuse Tea representative. Please stop in and learn the ropes at the Chartreuse Tea School…Saturday, 2/6/2010. Call Katie for details – . No charge 🙂
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