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Tuesday, January 15, 2013

Mon. Jan 14th

Curry Egg Salad on Sourdough Crispbreads for Lunch!

Daily Tidbit:  If anyone knows of a flavored Coffee that is all Natural (no artificial flavors) please let me know!  In the meantime I'm going to keep trying Natural additions to my morning Coffee for a little extra flavor.  I have been using Pure Ground Cinnamon and Unsweetened Cocoa a lot recently, but today I tried something new:  a little Vanilla Extract.  Though I love the Vanilla flavor, at 1/4 tsp, it was a little too strong.  Tomorrow I'll try 1/8 tsp and see if that is better.   

Meanwhile, we typically think of Vanilla Extract as a taste enhancer, but surprise, it also provides some health benefits (alleviating anxiety among them!), check it out: 


Oatmeal with Cinnamon & Walnuts with Smoothie

Breakfast:  Oatmeal with Cinnamon & Walnuts with Smoothie
1/2 cup plain Oatmeal (uncooked),  microwaved with
1 cup Fat Free Milk
2 tbsp chopped Plain Walnuts &
2-3 shakes of Plain Cinnamon on top
5 oz Strawberry Spinach Smoothie (recipe below)
Regular Coffee, 1/4 tsp Vanilla Extract, splash Fat Free Milk



Curry Egg Salad on Sourdough Crispbreads

Lunch: Curry Egg Salad on Sourdough Crispbreads with Tomatoes
2 Sourdough Crispbreads (Whole Grain & only 35 Calories each!), topped with:

Curry Egg Salad (recipe below)
Handful of Cherry Tomatoes
Decaf Coffee, splash Fat Free Milk 



Snack:  1/4 cup lightly salted, dry roasted Peanuts, Fat Free Milk


Black Beans, Avocado, Salsa & broken Tortilla Chips

Snack: 1 cup Black Beans mixed with 1/2 Avocado, 1 tbsp jarred Medium Salsa and 2 tbsp broken Tortilla Chips pieces, Water with Lemon

Cooking Light's Chickpea Curry

Dinner: Cooking Light's Chickpea Curry
2 cups Chickpea Curry cooked with Onions, Tomatoes, Spinach and Garam Masala (recipe below)
PLUS a second serving, about half the size as the picture above

So this is a Cooking Light Magazine recipe from the Jan/ Feb 2013 issue; it turned out awesome, we loved it!   A little plain yogurt added at the end added a nice creamy element to the dish.  And, as the recipe claims, it only took 20 minutes! 

Fuji Apple

Dessert:  Local Fuji Apple, Water



Strawberry Spinach Smoothie Recipe:

Into Blender put:

1 cup Fat Free All Natural Vanilla Yogurt
2 Bananas
1 cup Orange Juice

1 cup Strawberries (frozen, thawed in fridge overnight)
1 Large handful of Spinach

Blend and serve


Curry Egg Salad Recipe:

2 Hard Boiled Eggs, finely chopped
1 tbsp Capers
2 tbsp All Natural Low Fat Plain Yogurt
1 tsp Curry

Mix and serve on Bread or Crackers!  


Cooking Light's Chickpea Curry Recipe:

Sadly, this recipe is not online yet, so I don't have the link.  It is from the current Jan/ Feb 2013 issue, page 26.

Heat Dutch oven over medium-high heat.  Add 1 tbsp Canola to pan; swirl to coat.  Add 1 Large Onion, diced; saute 5 minutes or until tender, stirring frequently.  Stir in 1.5 tsp Garam Masala; cook 30 seconds, stirring constantly  Add 2 cans Chickpeas (rinsed/ drained), 1 can of No Salt Added Crushed Tomatoes, & 6 oz fresh Spinach; cook 2 minutes or until spinach wilts, stirring occasionally.  Remove from heat; stir in 1/2 cup 2% Greek Yogurt and 1/2 tsp Salt.  Sprinkle with Cilantro.  Serve over Rice if desired.

Actually, I used Low Fat Plain Yogurt, because I didn't have any 2% Greek and it turned out great anyway!


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