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Tuesday, August 28, 2012

Mon. Aug 27th


Daily Tidbit:  So all my visiting family members have gone home and left me with great memories AND 2 extra pounds!   Yes, you have seen me eating all those cookies and treats....don't think for a minute I can eat like that and not gain weight!  

So now, back to normal life... I have to return to some of my go-to healthy habits (increasing veggies!) to lose those 2 extra pounds before it becomes an extra 3, 5, or 10 pounds...  I started today by eating a "Veggie Blast" for lunch (pic above), chock full of all sorts of colorful Veggies with tons of Fiber, and Beans & Nuts for Protein!


Vanilla Almond Cereal with Walnuts & Banana

Paul Newman's Vanilla Almond Cereal

Nutrition Info


Breakfast: Vanilla Almond Cereal
1 cup of Newman's Own Vanilla Almond Cereal
1 cup Fat Free Milk
2 tbsp Walnuts
1/2 Banana, sliced
5 oz OJ
Regular Coffee, black


Thai Red Curry Veggie Blast

Lunch: Thai Red Curry Veggie Blast!
2 cups of Veggies: frozen Carrots, Baby Corn, Red Peppers, Broccoli, Peas, Mushrooms, Water Chestnuts & Onions & Frozen Spinach cooked in 1/8 cup of Thai Red Curry Sauce from jar in the fridge, mixed with:
1/2 cup Kidney Beans &
1-2 tbsp Toasted Pine Nuts

This is one of my fav super fast go-to meals when I want to maximize Veggies in a meal but not spend a lot of time cooking!

In a hot pan I simply add 1 tbsp oil with the all the frozen Veggies and cover until the veggies are heated through.  Once hot, I remove the lid and let the liquid reduce so the Veggies will cook in the oil and begin to brown.  Once a nice brown crust starts to form on the Veggies, I  add a little Curry sauce (1/8 cup to keep Sodium in check) & some Beans and mix everything together, cover and cook for 2 more minutes.  Then it is ready to serve and top with the toasted nuts!

Snack: 1/2 oz of 72% Dark Chocolate + Regular Coffee, black


Spinach Pea Hummus with Carrots

1/4 cup Spinach Pea Hummus (recipe below)
10 Baby Carrots
Water with Lemon

My kids loved this!  


Sloppy Joe with Brussels Sprouts & Roasted Potatoes

Dinner: Sloppy Joe with Veggies
1 cup of Sloppy Joe's, sans the traditional bread (recipe below)
14 Brussels Sprouts, just sauteed in 1 tbsp EVOO in covered pan
6 Roasted Cumin Cayenne Potato "Fries":  10 Large Russet Potatoes sliced, soaked in water for 30 minutes, dried, and then tossed with 1 tbsp EVOO & salt and baked at 400 for 40 minutes, then tossed with Cayenne & Cumin
Red Wine

I wanted something easy and quick to make my kids and use up the ground beef in the fridge....Sloppy Joe Time!  I found a simple and fast recipe online.....and....they didn't like it.  My husband and I thought it was pretty good (though I made a Rachael Ray Food Network recipe a few years ago that was much much better!).  The link for this fast recipe is below.


Dessert: Nothing tonight!  I need to see that number on the scale go down!



Spinach Pea Hummus Recipe:
Into food processor put:
1 clove Garlic
1 can Chick Peas (rinsed & drained)
Juice from 1/2 Lemon
1 tbsp Tahini
1 tsp Kosher Salt
1 tbsp EVOO 
1/2 cup thawed frozen Sweet Peas
1 cup of thawed frozen Spinach

Process to desired texture and serve! 

Sloppy Joe Recipe:


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