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| Enchilada Romaine Salad for Lunch! |
Daily Tidbit: I have always assumed that Romaine Lettuce was pretty similar to Iceberg when it came to nutrition, but I was wrong. While reading the book Eat to Live by Dr. Joel Fuhrman recently I learned that Romaine has a surprising amount of Protein in it, the most among all leafy greens! Who knew? Not me. Arugula and Spinach are my usual go-to leafy greens, but figured I'd give Romaine a whirl with my lunch today (pictured above). This was a great salad, pairing crispy, crunchy greens with a warm and hearty Enchilada sauce; I got the best of both worlds!
To see more Surprising Nutrition Facts about Romaine, check this out:
http://www.incrediblesmoothies.com/nutrition/10-surprising-nutrition-facts-about-romaine-lettuce/
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| Wasa Crispbread with Sunflower Seed Butter & Banana |
Breakfast: Crispbreads with Sunflower Seed Butter & Banana
2 Wasa Wholegrain Crispbreads
1 tbsp Sunflower Seed Butter, divided
1/2 Banana, sliced & divided
5 oz Orange Juice
Regular Coffee, with a splash of Fat Free Milk & Plain Ground Cinnamon
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| Romaine Lettuce with Grated Carrots |
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| Romaine & Carrots topped with Enchilada Sauce |
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| Enchilada Romaine Salad with Cilantro & Cheddar |
Lunch: Enchilada Romaine Salad!
2-3 cups Romaine lettuce, chopped, topped with:
3 tbsp grated Carrots (baby Carrots simply pureed in food processor)
1.5 cups Enchilada sauce (recipe below) + 1/4 cup Pinto Beans
Fresh Cilantro & 2 tbsp freshly grated Extra Sharp Cheddar Cheese on top
Decaf Coffee, splash of Fat Free Milk & a couple shakes of Pure Ground Cinnamon
I usually buy pre-shredded Cheddar Cheese in the bag for convenience, but when I ran out of it the other day I had to grate some off the block that we had and what a difference! The flavor was more distinct and the texture more creamy and soft, not muddled by the additives used in bagged cheese to prevent caking and clumping, so I could use a little less for the same flavor punch and it melts more easily as well. Yes, a little more energy is needed to pull out the grater, but I've realized that if you have the extra minute or two it is totally worth the effort!
3 tbsp grated Carrots (baby Carrots simply pureed in food processor)
1.5 cups Enchilada sauce (recipe below) + 1/4 cup Pinto Beans
Fresh Cilantro & 2 tbsp freshly grated Extra Sharp Cheddar Cheese on top
Decaf Coffee, splash of Fat Free Milk & a couple shakes of Pure Ground Cinnamon
I usually buy pre-shredded Cheddar Cheese in the bag for convenience, but when I ran out of it the other day I had to grate some off the block that we had and what a difference! The flavor was more distinct and the texture more creamy and soft, not muddled by the additives used in bagged cheese to prevent caking and clumping, so I could use a little less for the same flavor punch and it melts more easily as well. Yes, a little more energy is needed to pull out the grater, but I've realized that if you have the extra minute or two it is totally worth the effort!
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Snack: 4 cups Plain popcorn (made in brown paper bag in the microwave)
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Snack: 1/4 cup lightly salted Peanuts, Fat Free Milk
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| Organic Blue Corn Tortilla Chips with Mozzarella Cheese |
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| Trader Joe's Vegetarian Chili with Cilantro |
Dinner: Nachos with Vegetarian Chili
1/2 can Trader Joe's Vegetarian Chili + fresh chopped Cilantro
White Wine
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| Cameo Apple |
Dessert: 1 Local Cameo Apple, Water
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RECIPES:
Enchilada Sauce Recipe:
1 tbsp Canola Oil
1/2 White Onion, chopped
1/2 Zucchini, chopped
2 tsp crushed Garlic
4oz can Green Chilis
1 cup Organic No Salt Added Marinara mixed with Sweet Peas
1 cup Pure Pumpkin Puree
1/2 cup Kidney Beans (canned, drained/ rinsed)
1 Chicken Tenderloin, precooked, chopped
1/2 cup Low Sodium Vegetable Broth
2 tbsp Extra Sharp Cheddar Cheese
In hot pan add Oil and Onion, saute until translucent and then add Zucchini to brown. Add Garlic, Chilis and saute until fragrant (1-2 minutes), then add the remaining ingredients through the Broth. Cover and bring to a boil. Simmer for 10-15 minutes.
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