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Friday, November 2, 2012

Thurs. Nov 1st

Wheat Field, Blue Sky

Daily Tidbit: 
So today marks the 6th month anniversary of What Amy Ate Today!  Over the past 6 months I have continued my personal journey to learn more about health, food and cooking, and have enjoyed sharing what I've uncovered here.  The site has been viewed  from every Continent in the world and from over 80 countries, with just under 10,000 page views (actually 9,396 as of this morning!) showing me that I am not alone in this journey, so thank you for joining me 

What Amy Ate Today! continues to motivate me to make healthy food choices most of the time, while reminding me how special treats and indulgences are an important part of celebrating and enjoying life!  It has also motivated me to try new cuisines, new recipes and experiment more in the kitchen, something I have really enjoyed.   

Hopefully you have found a recipe or two worth trying or a healthy change worth considering.  Or maybe you read an interesting article that gave you a new perspective on eating and about how food choices can improve our lives through better health, increased energy and possibly even weight loss.   Whatever the reason you have visited What Amy Ate Today! – thank you!    I am looking forward to another six months of sharing tips for making healthy changes, trying new recipes, and sharing all those interesting articles regarding food/ nutrition/ health that I come across while reading books, magazines and navigating the endless supply of information online. 

So, again, thank you for stopping by and joining me on my journey to better health!


Vanilla Almond Cereal

Breakfast: Vanilla Almond Cereal

1 cup Newman's Own Vanilla Almond Cereal
1 cup Fat Free Millk
5 oz OJ
Regular Coffee, with a dash of Fat Free Milk & 2 shakes of Cinnamon



Antipasto Plate

Lunch: Antipasto Plate 
2 slices of Honey Turkey Deli Meat, rolled
1 slice Reduced Fat Provolone, rolled
2 slices Prime Rib Roast Beef Deli Meat, rolled
1 tbsp Grainy Dijon Mustard
Raw Veggie Salad (storebought, with Broccoli, Cauliflower, Carrots, & Red Onions in a Red Wine Vinaigrette with Carraway Seeds)

Snack:  No afternoon snack, I think all that meat at lunch filled me up!


Vegan Thai Coconut Veggies

Dinner: Vegan Thai Coconut Veggies

2 cups Vegan Thai Coconut Veggies (recipe below)


Organic Corn Chips with Beans & Salsa

Late Evening Snack: Plate of Toasted Organic Yellow Corn Tortilla Chips topped with 1/2 cup of Kidney Beans, mixed with 3 tbsp jarred Medium Salsa + 1 tbsp 


Gala Apple

Dessert: 1 Gala Apple, Water



Vegan Thai Coconut Veggies Recipe:
In hot pan add 1 tbsp EVOO and swirl to cover pan.  Add 1/2 White Onion, sliced and saute until beginning to brown.  Add 1 Garlic Clove, also sliced and Turmeric, Paprika, Cayenne, Ginger, Salt, and Fresh Ground Pepper to taste (it really depends on how spicy you like your food and how much you enjoy the flavor of each of these ingredients.  I just did a couple shakes of each one).  Stir and cook a couple minutes.  

Add Veggies to pan:  1/2 Zucchini, diced, 1.5 cups (frozen & thawed) Sweet Petit Peas, and 1.5 cups (frozen and thawed) Red, Yellow, Green Bell Pepper mix.  Brown Veggies a little in pan, then add 1 tbsp Tomato Paste and 1 tbsp Creamy Peanut Butter and blend into Veggies.  Then add 1/2 cup Light Coconut Milk (or more if you prefer a stronger Coconut flavor) and saute until Veggies and sauce are at desired consistency.  Serve!

Note:  I forgot the Salt and Pepper - oops!  But I included them in the recipe because I think a little bit of both is a good idea.  Also this would benefit from some fresh Lime Juice or fresh cut Cilantro as a garnish before serving and even some actual peanuts would add a little more protein and a little crunch.  This is a Vegan Dish, but you could always make it with Chicken, Shrimp or any other type of meat or fish that you like.  And you can make this mild or spicy depending on how much Cayenne you use, next time I would use more to up the spicy factor!  


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