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Friday, June 1, 2012

Thurs. May 31st

Lunch:  Chicken Pesto Hummus Sandwich & Veggies!

Eating for beautiful skin?  Sounds good to me!  Check it out: 

Breakfast: Oatmeal with Walnuts
½ cup plain Oatmeal, cooked with Fat Free Milk, in microwave
2 tbsp of plain Walnuts
Plain Cinnamon (a couple shakes on top)
5 oz. glass of OJ
Cup of Coffee, black

Lunch: Spinach Pecan Pesto Chicken Sandwich with Veggies & Hummus
Cubed White Chicken meat, tossed in Spinach Pecan Pesto (Recipe from May 17th Post) on a Whole Wheat English Muffin with a smear of Roasted Red Pepper Hummus (Recipe below!)
Raw Baby Carrots
Raw Radish slices
Homemade Roasted Red Pepper Hummus for dipping the carrots & radishes (Recipe below!)
Glass of Water with Lemon
Cup of Coffee, black

Snack:  ¼ cup Pistachios, Glass of Fat Free Milk

Snack:  1 cup of Broccoli Carrot Salad (Recipe from May 30 Post)

Browned Brussel Sprouts!

Roasted Alaskan Salmon with Avocado & Chips!

Dinner: Salmon with Veggies & Chips
Roasted Wild Caught Alaskan Salmon (freezer section at Target makes this affordable!)
1 cup of Sautéed Brussel Sprouts (Just Sautéed in EVOO in pan with salt, until browned – it is like candy cooked this way!)
½ Avocado
Toasted Organic Yellow Corn Tortilla Chips with ¼ cup of Part Skim Mozzarella melted on top
4 tbsp of jarred medium Salsa
Glass of White Wine

Dessert:  1 Organic Gala Apple, Glass of Water

Amy's Homemade Roasted Red Pepper Hummus Recipe:
In a food processor, add 1 clove of garlic and pulse until garlic is in tiny pieces.  Then add 1 can of chick peas, drained, to the food processor, as well as 2 tbsp tahini, 1/2 tsp salt, juice from half a lemon and ½ - 1 cup of roasted red peppers, and process.  While food is mixing, drizzle in 1-2 tbsp of EVOO.  Process until it reaches desired consistency (sometimes it’s fun to leave it chunky or to make it really smooth, depending on how you will be using it).  If needed add cold water, a tbsp at a time, to get desired consistency.  Refrigerate until ready to serve.  When ready to serve taste to see if more salt is needed, if so, add it.  Then drizzle a little more EVOO on top or another squirt of fresh lemon!  

Tip:  I always try to make this a day before I want to use it because the flavor is always better after it marinates overnight!

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