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Thursday, October 4, 2012

Wed. Oct 3rd

Spaghetti Squash tossed in a Creamy Tomato Pesto with tons of Veggies!

Daily Tidbit:  Dear friends of ours came over tonight and brought dinner with them!  There were so many wonderful aspects of this meal I don't know where to was an inspired Vegetarian menu full of things I have been wanting to try myself:  Baked Kale Chips, a Spaghetti Squash dish loaded with Veggies that I fell in love with, and another new thing for us:  Hemp Seed Oil (which is loaded with Omega-3s!) to dip our Ciabatta bread into.  This was a journey of new flavors for us and I can't wait to try to replicate them myself!

Kale, a hearty leafy green, is a nutrition powerhouse, loaded with antioxidants, and is low-cal, high fiber, with a suprising amount of Calcium.  To see a list of 10 Health Benefits of eating Kale, check this out:


Frosted Shredded Mini-Wheats with Walnuts

Breakfast: Frosted Shredded Mini-Wheats with Walnuts
1 cup Frosted Shredded Mini-Wheats

1 cup Fat Free Milk

2 tbsp Plain Chopped Walnuts

5 oz. Orange Juice

Regular Coffee, black


Arugula Salad with Lemon Tarragon Dressing

Lunch: Arugula Salad with Lemon Tarragon Dressing
1 large handful of Arugula
1 Hard Boiled Egg
1 slice of Turkey Bacon
5 Cherry Tomatoes, sliced
White Beans (canned, drained, rinsed)
1 Radish, sliced
1/4 cup Zucchini, diced and sauteed
1/4 cup Zucchini, raw and sliced
Red Onion, sliced
1/4 cup Pan Seared Corn
1/2 Avocado
Apple skin slices (see note below)
1 tbsp Lemon Tarragon Dressing
Water with Lime

So this is one of those salad where I just throw in all the stuff sitting in the fridge that is taking up space in my Pyrex.   I added Apple skins, because I gave my son some skinned Apple slices at lunch to prevent the choking hazard, and didn't want to throw away all the Vitamins, Nutrients & Fiber inside the skins.  They actually added a really nice hint of sweetness to my salad, which was delicious: fresh, crisp & creamy, sweet & savory, hearty and totally satisfying!

Whole Wheat Pumpkin Bread
Brown Paper Bag Microwaved Popped Popcorn

Snack:   Pumkin Bread (half of what is shown, I shared it with my kids; recipe below) & 3 cups of Plain Popcorn popped in brown paper bag in microwave, Water with Lime


Snack:  4 Small all Beef Meatballs tossed in Organic No Salt added Marinara, Fat Free Milk


Dinner: The AMAZING meal our friends brought over for us:

Appetizer:  My only contribution: Organic White Corn Tortilla Chips with Salsa (recipe below)

Baked Kale Chips

Appetizer:  Baked Kale Chips

Spaghetti Squash tossed in a Creamy Tomato Pesto with tons of Veggies!

Dinner: Spaghetti Squash in Creamy Tomato Pesto sauce with Red Bell Peppers, Mushrooms, Onions and Black Olives
Ciabatta bread with Hemp Seed Oil for dipping

Hemp Seed Oil

Halloween Ghost Chocolate Cake
Mini Key Lime Pie with Blueberries

Dessert: These 2 little yummies were split into quarters for us to share...the Ghost Chocolate Cake and Mini Key Lime Pie with Blueberries



Amy's Whole Wheat Pumpkin Bread Recipe:
I concocted this with what we had in kitchen and it was a total experiment as baking is not my strong suit, but it came out pretty good, my boys loved it!  It wasn't very sweet, so I would recommend adding more sugar for those who are used to a fairly sweet Pumpkin Bread experience.

Preheat oven to 350, Grease Loaf Pan.
In a bowl mix:
2 cups whole wheat flour
2 eggs
1/2 cup brown sugar
2 tbsp orange juice
1/2 cup fat free plain yogurt
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 15 oz can of pumpkin puree

Bake for an hour, checking to ensure it is cooked through.

Salsa Recipe:


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