Daily Tidbit: “We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.”
Adelle Davis
To read more about this inspiring woman who has been called "a pioneer of the health movement": http://adelledavis.org/quotations/
Adelle Davis
To read more about this inspiring woman who has been called "a pioneer of the health movement": http://adelledavis.org/quotations/
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| Frosted Mini-Wheats |
Breakfast: Cereal & Fruit
1 cup of Frosted Mini Wheats Cereal
1 cup Fat Free Milk
2 tbsp Walnuts
1/2 Nectarine, diced
5 oz. OJ
Regular Coffee, Black
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| Coconut Curry Veggie Blast with Beans! |
1 bowl (3 cups worth) of Coconut Curry Veggie Blast with Beans (recipe below)
Water with Lemon
Regular Coffee, black
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Snack: 20 Plain Almonds, Fat Free Milk
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| Pinto Beans with Avocado & Salsa |
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| Cheddar-Mozzarella Nachos |
Dinner: Cheddar-Mozzarella Nachos with Beans & Avocado
Organic Yellow Corn Lower Sodium Tortilla Chips, toasted
1/4 cup Cheddar Cheese & 1/4 cup Part Skim Mozzarella Cheese
Dip: 1 cup Pinto Beans mixed with 1/2 Avocado & 3 tbsp jarred Medium Salsa & 1 tbsp of Water
White Wine
1/4 cup Cheddar Cheese & 1/4 cup Part Skim Mozzarella Cheese
Dip: 1 cup Pinto Beans mixed with 1/2 Avocado & 3 tbsp jarred Medium Salsa & 1 tbsp of Water
White Wine
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RECIPES:
Coconut Curry Sauce Recipe:
Two nights ago I made a Coconut Curry Shrimp and had some leftover Coconut Curry Sauce which I used today in the Veggie Blast with Beans.
http://whatamyatetoday.blogspot.com/2012/09/thurs-sept-6th.html
http://whatamyatetoday.blogspot.com/2012/09/thurs-sept-6th.html
Coconut Curry Veggie Blast with Beans Recipe:
In a hot pan with 1 tbsp of EVOO, add 1/2 diced White Onion and saute 2-3 minutes, then add 1/2 Large Zucchini, diced to the pan. Once browned add 2 Garlic Cloves, sliced. Cook a couple more minutes, then add 2 cups Cauliflower.
(I used pre-cooked Cauliflower that I made the day before in my Slow Cooker on Low for 6 hours with 4 Cloves of Garlic, salt & 1 cup of Low Sodium Chicken Broth, which I then mashed into a Cauliflower pulp so it would ready to throw into dishes like this to help make fast meals for the next couple days).
Add Kidney Beans, Chick Peas, & 2 cups of Coconut Curry Sauce. Stir all together and cover and heat until Veggies reach desired done-ness. Take off heat, remove lid and add 1-2 large handfuls of fresh Spinach, cover and allow to wilt a couple minutes. Stir and serve.
(I used pre-cooked Cauliflower that I made the day before in my Slow Cooker on Low for 6 hours with 4 Cloves of Garlic, salt & 1 cup of Low Sodium Chicken Broth, which I then mashed into a Cauliflower pulp so it would ready to throw into dishes like this to help make fast meals for the next couple days).
Add Kidney Beans, Chick Peas, & 2 cups of Coconut Curry Sauce. Stir all together and cover and heat until Veggies reach desired done-ness. Take off heat, remove lid and add 1-2 large handfuls of fresh Spinach, cover and allow to wilt a couple minutes. Stir and serve.
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