Another Way

I’m struggling a little with getting back on track in terms of exercising and my eating in general. After being on vacation, and no longer going to a personal trainer, I feel like a form that’s slowly decomposing into a sludgy, squishier version. Its not good.

So on Sunday I made a big giant batch of different kinds of roasted veggies to eat throughout the week, and made up slaw like salad to eat for lunches.

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Just looking at the giant bowl of shredded red cabbage, grated carrot, and red pepper slices left me with the feeling that I would 100% still eat a bag of gummy bears after lunch most days. So I had to figure out a way to make it more appealing.

Remember that peanut sauce I made?

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Oh yea, I went there. I made a “lighter” version of it; peanut butter, rice wine vinegar, braggs liquid aminos, and a splash of trader joes sesame vinaigrette [no idea what the actual name of it was]. Whisked over a low burner until smooth.

Toss with a giant bowl of veggies and I’ve got a solid three plus lunches out of it. Let me tell you, this stuff was even better after sitting in the fridge for a day. Creamy, crunchy. All that peanut butter goodness.

I had a bowl of this with a greek yogurt parfait on the side [plain unflavored greek yogurt, frozen mango cubes, flax seed, a tiny smidge of granola].

 

I know its about finding foods I like enough to replace my sugar snacks with until I don’t crave them as much. Swedish Fish are just so good though, its not easy. But mindless snacking AND not going to the gym regularly are a recipe for sludge pudge, so we’re eating healthy and looking into some gym options. Mister even had his spaghetti replaced with zucchini noodles the other night. Poor guy, I’m pretty sure he ate a second dinner after I went to bed.

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Turkey Feta Meatballs

Before going away for more than a day or so, there is always the challenge to clean out the refrigerator.  Mister and I are going down to South Carolina to visit his parents [snowbirds, not permanent residents] and to celebrate his upcoming birthday – which means its time to clear out the remnants of meals past and planned.

For dinner last night I googled a few ingredients from the fridge to see what I could muster and turkey meatballs came up and sounded like a nice change of pace. I didn’t have any spinach on hand, and wasn’t about to add anything to the stockpile, so I made up my own recipe.

  • 1 lb ground turkey
  • half cup Italian seasoned breadcrumbs
  • two whole eggs
  • zest of one whole lemon
  • juice of half lemon
  • about 1/2 to 1 cup of feta cheese crumbles
  • Penzy’s Greek seasoning

Mix. Ball. Bake on a foil lined tray sprayed with non -stick cooking spray.

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While these were baking at about 400 degrees for 20 ish minutes – I put together some pasta salad.  Leftover pasta, cherry tomatoes, diced cucumber, diced pepper, the other half of that lemon juiced, balsamic vinegar dressing that was nearly empty, the rest of the feta cheese.

018.JPGAnd dinner was served in about 30 minutes. I’m even having the leftovers for lunch today, so we’re doing pretty good on the fridge situation.

I’ll be honesty – I’m pretty hooked on these meatballs. Like I might’ve eaten a handful more before packing them up. Will definitely be making these for lunches in the future, since it was super easy and I feel like a pretty healthy options [maybe minus the feta and add some spinach].

 

Roasted Not Ready

We picked up a whole, bone in chicken breast at Stew Leonard’s and I realized I wasn’t really sure what to do with it. I channeled my inner Julia Child by rubbing it was butter and shoving some garlic cloves [gently] under the skin. Per some research a la America’s Test Kitchen online – I seared it on the stove and then transferred it to the oven.

028.JPG One hour or so later, we had beautiful chicken breast.  That wasn’t cooked all the way. I really need a new battery for my meat thermometer.

So we put it back in the oven, while our string beans got colder. But eventually we were able to eat.

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The chicken was fine, but the process brought out my stubborn side. Surely I should know how to roast bone in chicken? I have a food blog and I can’t even make roast chicken. That’s weird.

So on my next trip to the supermarket I bought a family pack of split, bone in chicken breasts. I’m determined to master this whole chicken situation. Plus it was on sale for .99 cents a pound, so there’s that aspect.

Of the original chicken, we ended up eating only one half of the breast – the other half was mostly used up for nacho dinner extravaganza.

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That’s an event where its late, and I’m hungry but not really hungry, and its been a very long day. So I shredded chicken, microwaved some Trader Joe’s frozen grilled peppers and onions along with some of their frozen grilled corn. Mix together, cover with cheese over a bed of tortilla chips.  The saltier the better.

We topped this with sour cream and salsa and ate it straight from the pan on the couch. That’s honesty. That’s my life. I don’t always cook my chicken well the first time, and a lot of the time my meals are eaten on the couch.

Clean and Easy

Per my last post – I’m back on track and this is a very determined train.

Last night for dinner was lean, green and easy.

Left is Misters: bbq chicken, butternut squash, roasted broccoli

Right is Mine: butternut squash, roasted broccoli, mushrooms, kale

I turned the oven on to about 350 degrees while I waited for Mister to get home. Tossed the broccoli in some olive oil, salt, pepper and put on a foil covered pan. Put the chicken in a Corningware (or oven safe dish) with about half a bottle of Trader Joe’s BBQ sauce. Bake 30 ish minutes.

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Meanwhile I got to play with these cuties I found the other day:

They’re like crinkle cut fries – but squash. I’m clearly a child because the shape alone was what sold me. I steamed them on the stove, and then tossed with a handful of random seasoning.

I ate a handful before they even made it to the plate, they were that good. Mister, however, thought they were the worst ever and didn’t eat more than a forkful. Poor guy – he might have supplemented his dinner with some macaroni and cheese. I swear I tried to make him a healthy dinner, I really tried.

This morning for breakfast, I had a little extra time before a morning work meeting so I made a smoothie bowl. These are a craze, just like the ACV drink and juice cleanses – but I’m telling you smoothie bowls are actually fantastic.

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Make a smoothie without as much liquid as normal – so its thicker. Then top with whatever sounds good. Eat with a spoon. Ta Da – you’ve got yourself a smoothie bowl!

This morning for the smoothie I did:

half of a frozen banana + little less than a cup of orange juice + 2 scoops of Trader Joe’s Pea Protein Powder + 3 frozen peach slices + 2 big handfuls of spinach.

For the topping:

chia seeds, coconut flakes, granola, and walnuts.

Crunchy, sweet, filling. This was my first time going full fruity – my past few experiments may or may not have involved a chocolate smoothie and chocolate chips.  See what I mean about getting back on track?

 

Meal Prep

It was a deep rut.

Christmas, New Years, Snow Storm. Flannel pajamas, baggy sweaters, cheese, wine. Christmas cookies, french toast, more cheese.

How to break the deliciously cozy cycle when New York has been colder than Alaska lately?

ACV.

Apple cider vinegar. Its a little routine that I can never stick with too consistently (despite my best efforts), but its a great way to jump start a little nutrition and pry yourself away from caramels and Camembert.

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8 oz of cold water, squeeze half a lemon, 1 – 2 tbsp apple cider vinegar.

Drink this before you start breakfast, while you’re getting ready in the morning. Before coffee, before brushed teeth, before the stretchy pants get too comfortable.

It may be psychological, total placebo affect – but for me personally, it curbs my sweet tooth and allows me to hit the reset button my nutritional intake.

While I sipped my ACV, I cooked a big batch of food for the coming week to allow myself to really trudge through the winter apocalypse with some vitamins and hopefully a few less pounds in the stomach area.

Meal Prep: 5/22

This past weekend was on the busy side, so I didn’t have the time for a full meal prep, but I’m pretty proud of how I improvised.

Saturday Mister and I went suit shopping, he wanted a good basic suit that could be worn to a handful of weddings we have coming up. We went to Lord & Taylors, Rothman’s, and Nordstroms.  We eventually took a break for lunch at the Iron Tomato, and went back to Lord & Taylors for the first suit he tried on of the day.  I think he finally has an idea what wedding dress shopping has been like for me!

Sunday, we went to see Cirque du Soleil’s Paramour on Broadway as a belated birthday present for my Mom.  We went to Liebman’s in Riverdale for dinner after, which brought us back to Mom’s house with little energy and less time.  I ran to the grocery store with a specific list, and managed to get my all the meals done in record time.

For this week, I relied on my pantry for breakfast; I’ve said it before, but I always have granola, almond milk, oatmeal, and protein powder on hand as a backup. This was perfect for this week, when I didn’t feel like baking something or eating anymore egg whites really.

Lunch was salad mason jars.  I know that mason jars have been done to death, but these particular size and shape are just so convenient.

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I brought in a bag of romaine lettuce and a bag of arugula to be mixed as a base for these toppings.  Each jar has either chickpeas or red kidney beans layered with black olives, diced cucumber, and cherry tomatoes.

These new topper options, and I picked up some new salad dressings (Cesar vinaigrette and raspberry walnut).021.JPG

Every day I can toss together the contents of a jar, over some lettuce, add any of the toppings, and or roasted red pepper and or tuna or salmon. Its like a choose your own adventure salad.

I’ve learned that I can eat the same thing every day, but I can’t eat the same salad every day.  Even if they’re all practically the same, just the tweak of a different dressing, or a different crunchy topping, can make it a different salad for me.

As always, I made sure to grab some snack options as well; having my breakfast and lunches all planned out can still be a recipe for disaster when that 3pm sweet tooth hits if I don’t have a planned snack.

Snack options: sabra hummus single serve with pretzels, sargento balanced breakfs (cheese, nuts, dried fruit), and mini chocolate rice cakes.  I try my best to include options that cover salty, sweet, crunchy, and savory.  That way, no excuses for running out and grabbing a junk food alternative.

Meal Prep:5/15/16

I’m officially in the habit of prepping all of my breakfasts, lunches, and snacks on Sunday for the upcoming week.  In the past I would do it if I had time, or really felt like cooking a particular dish but it wasn’t a true habit.

This past weekend, however, Sunday night came around and Mister and I were tired, busy, and I only had a few hours left before I had to head to bead early in preparation for my 4am wakeup call Monday morning.

Friday after work, I got in to Albany at about 8pm.  Monday afternoon, Mister and I drove to Binghamton to visit with his family.  We drove to Saratoga to meet with our wedding Rabbi on Sunday, then had to drive to pick my car up from being worked on, then finally arrived back to Mister’s apartment in Albany at about 5pm.  I cooked like a crazy lady to get everything squared away (there was a cutting board casualty) and this morning when I piled all my prepped meals into my work fridge I was finally able to relax.

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For breakfast:

  • Option 1:Full fat pineapple cottage cheese
  • Option 2: Granola and almond milk
  • Option 3: oatmeal (I always have oatmeal and almond butter on hand as an alternative or addition to anything)

For lunch:

  • option 1: salmon (broiled with Trader Joes vidalia onion/bacon vinagrette) over broccoli slaw with green pepper slices and oven roasted portabella mushrooms
  • option 2: baked teriyaki ginger tofu with stir fried vegetables (shredded cabbage, carrots, snow peas, portabella mushrooms) and rice

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For Snacks:

  • Hillshire small plates
  • Sargento balanced breaks
  • sugar snap peas
  • Kind bars

 

On any given work day, I’m in and out of my car or running around Manhattan via subway.  I like to have a stash of snacks on hand for between appointments, or when I have to run out last minute but I’m verging on hangry.  Having lunches cooked and ready is great, but when I can’t get back to the office on time to keep my stomach from grumbling, having a Kind bar or a bag of snap peas in my tote can keep me from buying the first Snickers bar I see.