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Friday, November 30, 2012

Thurs. Nov 29th

Crispbreads with Spinach Bean Dip & Carrots for Lunch!

Daily Tidbit:    We all know that good health isn't just about healthy eating, but also living an active lifestyle and getting plenty of exercise.  And eating the right foods can fuel your body to maximize your workout results (hint: eating red Apples help!), check this out:

http://www.womenshealthmag.com/fitness/workout-foods 
 


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Frosted Shredded Bite Sized Wheats with Walnuts
 
Breakfast: Frosted Shredded Bite Sized Wheats with Walnuts
1 cup Trader Joe's Frosted Shredded Bite Sized Wheats
1 cup Fat Free Milk
2 tbsp plain chopped Walnuts
5oz Orange Juice
Regular Coffee, a shake of Pure Ground Cinnamon & a splash of Fat Free Milk

 

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Crispbreads with Spinach Bean Dip & Carrots

Lunch: Crispbreads & Carrots
2 Wasa Wholegrain Crispbreads, topped with 
Spinach Bean Dip (recipe below), and a few more
White Cannellini Beans on top
12 raw Baby Carrots
Decaf Coffee, a shake of Pure Ground Cinnamon & a splash of Fat Free Milk






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Hard Boiled Egg

Snack: 1 Hard Boiled Egg, Water with Lemon

 
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Mozzarella Nachos
Avocado, Beans & Salsa

Dinner: Nachos
Corn Tortilla Chips toasted with Part Skim Low Moisture Mozzarella Cheese, served with:
1/2 cup White Cannellini Beans, 1/2 Avocado & 3 tbsp jarred Medium salsa + 2 tbsp water
Red Wine 
 
 
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Gala Apple

Dessert:  1 Organic Gala Apple, Water



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RECIPES:


Spinach Bean Dip Recipe:

Into Food Processor put:

1 can White Beans (rinsed/ drained)
Juice of 1/2 Lemon, plus some Lemon zest if you want it extra Lemon-y
2-3 handfuls of fresh Organic Baby Spinach
1 tsp Canola Oil (use EVOO if making this recipe, I had run out and am sure the olive oil would have been better flavor-wise for the dip!)   
Salt to taste

Puree until desired consistency, serve with Veggies, Crackers, on Sandwiches, or toss with Pasta! 


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