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Friday, June 8, 2012

Thurs. June 7th

Fresh Salsa & Bean Burrito for Lunch!

Daily Tidbit:  I love Broccoli Rabe, cooked in EVOO, Garlic & Red Pepper Flake and salt; it is like candy to me, but as a 'leafy green' is loaded with tons of vitamins and fiber to keep us healthy!  More info about this green at the Ocean Mist Farm Site:

Breakfast: Oatmeal with Walnuts
½ cup plain Oatmeal, cooked with Fat Free Milk, in microwave
2 tbsp of plain Walnuts
Plain Cinnamon sprinkled on top
5 oz. glass of OJ
Regular Coffee, black

Fresh Salsa & Bean Burrito, before I wrapped it up.  Pic of final product above!

Lunch: Fresh Salsa & Bean Burrito
1 “small” Flour Wrap
Refried beans (Trader Joe’s Vegetarian Refried Pinto Beans, less than $1 a can!)
Homemade Salsa (Recipe below)
2 tbsp Sharp Cheddar cheese, shredded
½ Avocado
Lime juice
Water with Lime
Regular Coffee, black

*I like to use Sharp or Extra Sharp Cheddar Cheese because it has a more powerful flavor, so you get by with using less of it in a dish and thus saving yourself some calories and saturated fats!

Broccoli Rabe Snack!

Snack: 2 cups Sautéed Broccoli Rabe, served chilled (Recipe from June 6thPost)

½ cup fresh Raspberries
¼ cup dry roasted, lightly salted Peanuts
Cherry Coke Zero
(I was looking for a little caffeine – less than a coffee and more than a decaf so I had this soda with its 35 mg of caffeine.  Of course, from a health standpoint I am adverse to soda, but as a human, I do enjoy it every once in a while and at least am not adding to my daily calories with this one!)

Greek Deli Salad Sampler for Dinner!

Dinner:  Greek Deli Salad Sampler (pic above)
Curry Chicken Salad
Balsamic Chicken Salad with Peppers
Lentil Tomato and Carrot Salad
White Wine

Vanilla Coconut Cupcake (Happy Birthday dear friend!)
White Wine

Amy’s Homemade Salsa Recipe:
-      1-2 cloves of garlic
-      1 pint cherry tomatoes (divided as indicated in recipe below)
-      2 Scallions
-      1 Jalapeño (seeds and all if you want the heat!)
-      ¼ cup Red onion
-      A large bunch of Cilantro, chopped
-      Fresh Lime juice (using ½ Lime)
-      1 tbsp EVOO
-      1/2 - 1 tsp Kosher salt 

In a food processor:  Add clove of garlic and process until finely chopped.  Add ¼ of the tomatoes and the jalapeño and process.  Add the red onion and cilantro and another ¼ of tomatoes and process.  Add lime juice and another ¼ cup of the tomatoes and process.  While processing drizzle in EVOO and salt to taste.  Once everything is mixed together add the last ¼ of tomatoes but just pulse them a few times to leave some larger chunks in your salsa.  Then let it sit overnight in the fridge for best flavor.

Ingredient amounts in most of my recipes are variable depending on how much you like a certain item, or how spicy you like it.


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