I have only 2 weeks left until my deadline, which also happens to be my son's birthday! Things have been absolutely crazy busy insane lately. I haven't been able to keep up with my blog...
BREAKFAST (8:30 am)
Blackberry Maple Almond Butter Toast:
2/3 cup frozen blackberries, thawed
1 slice whole grain bread, toasted
8 oz. organic skim milk
1 TBSP Justin's Maple Almond Butter
Dash nutmeg
Don't know why, but I just couldn't eat the full cup of berries.
LUNCH (1:30 pm)
Refried Bean Pita:
1 cup shredded purple cabbage, 1/2 cup all-natural salsa, 1/4 cup chopped onion
1/2 of a whole grain pita
1/2 cup vegetarian refried beans
1/4 cup Wholly guacamole
Dash cumin
Again, I just couldn't think of what else to add in the pita to meet the full 2 cups of veggies that is required.
I had my daily dark chocolate right after lunch.
SNACK (4:30 pm)
Nutmeg Parfait:
No fruit (I planned on having a kiwi, but forgot my peeler)
No whole grain
6 oz. honey vanilla greek yogurt
2 TBSP slivered almonds
Dash nutmeg
I did the elliptical for 30 minutes after work.
DINNER (7:30 pm)
Lentil and Feta Cheese Salad with Confetti Rice:
1 cup fresh spinach, 1/2 cup chopped red bell pepper, and 1/2 cup chopped zucchini (sauteed)
1/2 cup Trader Joe's cooked confetti rice (not whole grain, but so delicious!)
1/4 cup cooked lentils plus 1/4 cup feta cheese
1 TBSP olive oil for veggie saute
Lemongrass, garlic, ginger, white pepper, and tumeric in the rice
This dish was sooo yummy! I might try to make the confetti rice next time and use whole grain brown rice instead.
Showing posts with label feta. Show all posts
Showing posts with label feta. Show all posts
Monday, April 11, 2011
Tuesday, April 5, 2011
Busy Day Yesterday
I'm still having trouble putting random food in my mouth. Yesterday I had a handful of peanuts at work because someone conveniently brought in a "make-your-own brownie" buffet, and peanuts were one of the toppings. I also had a few pretzels while I was cooking dinner. The problem is that I'm starving when it is time to eat my next meal. I need to start eating sooner, like every 3-4 hours instead of every 5 hours. I am also going to do another FF phase starting in a few weeks on April 17 for 3 days.
BREAKFAST (8:30 am)
Peanut Butter Banana Toast with Milk:
¾ of a banana
1 slice whole grain bread, toasted
8 oz organic low-fat milk
2 TBSP Justin’s maple almond butter
Dash nutmeg
LUNCH (1:00 pm)
Panera Bread:
1 cup field greens & romaine lettuce, 1 chopped vine-ripened tomato, chopped cucumber, and red onion
Whole grain baguette
Black bean soup (black beans, vegetarian broth, onion, red bell pepper)
Balsamic vinaigrette for salad. Cilantro, garlic and cumin in soup.
SNACK (5:30 pm)
Coconut cream lara bar
8 oz organic low-fat milk
I had my daily dark chocolate during my snack today.
I jumped on the elliptical for 40 minutes after work.
DINNER (7:30 pm)
Spinach Orzo Pasta with Feta Cheese and Cranberries
1 cup sautéed spinach leaves, ¼ cup shredded carrots, ¼ cup sautéed diced red onion, plus ¼ cup dried cranberries sweetened with apple juice
½ cup whole grain orzo pasta
¼ cup herb and garlic feta cheese
2 TBSP pistachios
Dash balsamic vinegar
Love, love, loved this meal!!
Plus, I had a handful of chocolate chips after dinner.
BREAKFAST (8:30 am)
Peanut Butter Banana Toast with Milk:
¾ of a banana
1 slice whole grain bread, toasted
8 oz organic low-fat milk
2 TBSP Justin’s maple almond butter
Dash nutmeg
LUNCH (1:00 pm)
Panera Bread:
1 cup field greens & romaine lettuce, 1 chopped vine-ripened tomato, chopped cucumber, and red onion
Whole grain baguette
Black bean soup (black beans, vegetarian broth, onion, red bell pepper)
Balsamic vinaigrette for salad. Cilantro, garlic and cumin in soup.
SNACK (5:30 pm)
Coconut cream lara bar
8 oz organic low-fat milk
I had my daily dark chocolate during my snack today.
I jumped on the elliptical for 40 minutes after work.
DINNER (7:30 pm)
Spinach Orzo Pasta with Feta Cheese and Cranberries
1 cup sautéed spinach leaves, ¼ cup shredded carrots, ¼ cup sautéed diced red onion, plus ¼ cup dried cranberries sweetened with apple juice
½ cup whole grain orzo pasta
¼ cup herb and garlic feta cheese
2 TBSP pistachios
Dash balsamic vinegar
Love, love, loved this meal!!
Plus, I had a handful of chocolate chips after dinner.
Sunday, April 3, 2011
No More Excuses
At first, it was too much snacking, and then my son was sick. Then, I was extremely busy working 2 jobs, and then I was out of groceries. If there is one glaring lesson for my Cinch journey over the past month, it is life will get in the way. My weight hasn't budged in the past month, and I've got to kick it into high gear!
For this upcoming week, I have groceries in my kitchen, and my son is finally feeling better after 2 straight weeks of being sick. I do have a lot of work to do this week, but with some advance planning, I can (and will) keep up with my eating plan. I really miss the gym too, so I plan to get back into my workouts.
Today, I made up my own recipes that follow the plan, and they were all very good!
BREAKFAST (9:30 am)
Dark Chocolate Oatmeal with Apples and Cinnamon:
1 Gala apple, chopped
1/4 cup quick cooking oats
8 oz skim milk
1/8 cup Ghiradelli dark chocolate chips
Dash Vietnamese cinnamon
LUNCH (1:00 pm)
Israeli Salad with Feta Cheese and Rye Bread:
3/4 cup chopped cucumber, 3/4 cup chopped green bell pepper, 1 chopped plum tomato
1 slice rye bread, chopped and tossed into the salad
1/4 cup garlic & herb feta cheese
10 olives
Dash lemon juice and balsamic vinegar
I had my daily dark chocolate right after lunch.
SNACK (5:30 pm)
No fruit (because I knew that I'd be tossing in fruit into my salad at dinner)
No whole grain
1 oz cheese
2 TBSP Cinnamon Raisin Peanut Butter by PB & Co
DINNER (8:00 pm)
Morrocan Chicken Chopped Salad:
1 cup spring salad mix, 1/4 cup shredded carrots, 1/4 cup chopped red bell pepper, 1/4 cup steamed butternut squash, 1/8 cup dried cranberries sweetened with apple juice, and 1/8 cup chopped dried apricots
2 TBSP whole grain croutons
3 oz cooked "Smart" chicken breast (no antibiotics or hormones used in raising the chicken)
1 TBSP slivered almonds, plus 1/2 TBSP olive oil for the salad dressing
Vietnamese cinnamon dry rub on the chicken, dash champagne vinegar, dash dried mustard
I was inspired by California Pizza Kitchen's version of this chopped salad, but I deleted the avocado, hard boiled egg, and beets to make the meal fit the Cinch plan. I bought the beets during my shopping trip this weekend, but I realized that this meal had plenty of ingredients already. This salad was DELICIOUS!!
For this upcoming week, I have groceries in my kitchen, and my son is finally feeling better after 2 straight weeks of being sick. I do have a lot of work to do this week, but with some advance planning, I can (and will) keep up with my eating plan. I really miss the gym too, so I plan to get back into my workouts.
Today, I made up my own recipes that follow the plan, and they were all very good!
BREAKFAST (9:30 am)
Dark Chocolate Oatmeal with Apples and Cinnamon:
1 Gala apple, chopped
1/4 cup quick cooking oats
8 oz skim milk
1/8 cup Ghiradelli dark chocolate chips
Dash Vietnamese cinnamon
LUNCH (1:00 pm)
Israeli Salad with Feta Cheese and Rye Bread:
3/4 cup chopped cucumber, 3/4 cup chopped green bell pepper, 1 chopped plum tomato
1 slice rye bread, chopped and tossed into the salad
1/4 cup garlic & herb feta cheese
10 olives
Dash lemon juice and balsamic vinegar
I had my daily dark chocolate right after lunch.
SNACK (5:30 pm)
No fruit (because I knew that I'd be tossing in fruit into my salad at dinner)
No whole grain
1 oz cheese
2 TBSP Cinnamon Raisin Peanut Butter by PB & Co
DINNER (8:00 pm)
Morrocan Chicken Chopped Salad:
1 cup spring salad mix, 1/4 cup shredded carrots, 1/4 cup chopped red bell pepper, 1/4 cup steamed butternut squash, 1/8 cup dried cranberries sweetened with apple juice, and 1/8 cup chopped dried apricots
2 TBSP whole grain croutons
3 oz cooked "Smart" chicken breast (no antibiotics or hormones used in raising the chicken)
1 TBSP slivered almonds, plus 1/2 TBSP olive oil for the salad dressing
Vietnamese cinnamon dry rub on the chicken, dash champagne vinegar, dash dried mustard
I was inspired by California Pizza Kitchen's version of this chopped salad, but I deleted the avocado, hard boiled egg, and beets to make the meal fit the Cinch plan. I bought the beets during my shopping trip this weekend, but I realized that this meal had plenty of ingredients already. This salad was DELICIOUS!!
Thursday, February 17, 2011
Day 26 - Mindless Eating Again
I had a fine day on the plan except for the random "putting things in my mouth at non-meal times" again (i.e., a couple of crackers before lunch, a few whole grain tortilla chips after dinner, etc.) I've got to get to the bottom of this mindless eating. Maybe I need to read the chapter in the book about emotional eating again. I am certainly looking forward to my 2nd Fast Forward phase next week. The best part about it is that it forces me to be more disciplined.
I just found a lovely blog from one of my favorite mail order catalogs in Ann Arbor Michigan: Zingerman's. They have some balsamic vinegars that I want to order soon, so I went to their site. And I discovered they have food tours in Italy! Oh, how I would love to go back to Italy and on a guided food tour nonetheless! Check it out in my blog list. I've got my eye on the Sicily tour in Fall 2012.
BREAKFAST (9:00 am)
Almond Toast with Berries and Milk:
1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 slice whole grain bread, toasted
8 oz skim milk
1 TBSP Justin’s honey almond butter
Dash nutmeg for berries
LUNCH (1:30 pm)
Turkey Almond Pita:
½ cup shredded purple cabbage (I was out of spinach leaves), 1 medium chopped plum tomato, and ½ cup chopped cucumber
½ whole grain pita
3 oz roasted sliced turkey breast
2 TBSP almond butter
Dash balsamic vinegar and pepper
I'm so glad that I can eat almond butter at every meal if I want to. I love it so much!
SNACK (5:00 pm)
Cranberry Pesto Egg Spread:
(I halved the whole grain and plant-based fat puzzle pieces again, so I could have the full recipe. I find myself doing this a lot.)
¼ cup dried cranberries
4 Trader Joe’s whole grain crackers
1 hard-boiled egg, chopped
½ TBSP sun-dried tomato pesto
Dash dried rosemary
DINNER (8:00 pm)
Pineapple Avocado Tacos:
1 cup fresh pineapple
2 soft taco-sized corn tortillas
¼ cup reduced fat feta cheese
¼ of a medium avocado
Dash pepper and lime juice
Yes, you read that correctly. I've been curious about this recipe since I love the combo of sweet & salty flavors together, but it was in the snack section of the book. I wouldn't have been able to eat it as a snack since I have to eliminate the whole grain from my snack each day, so I decided to try it for dinner telling myself that Cynthia's recipes usually do not disappoint. Well, it was just OK. Not sure I will make it again. It certainly isn't the prettiest thing to look at:
I just found a lovely blog from one of my favorite mail order catalogs in Ann Arbor Michigan: Zingerman's. They have some balsamic vinegars that I want to order soon, so I went to their site. And I discovered they have food tours in Italy! Oh, how I would love to go back to Italy and on a guided food tour nonetheless! Check it out in my blog list. I've got my eye on the Sicily tour in Fall 2012.
BREAKFAST (9:00 am)
Almond Toast with Berries and Milk:
1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 slice whole grain bread, toasted
8 oz skim milk
1 TBSP Justin’s honey almond butter
Dash nutmeg for berries
LUNCH (1:30 pm)
Turkey Almond Pita:
½ cup shredded purple cabbage (I was out of spinach leaves), 1 medium chopped plum tomato, and ½ cup chopped cucumber
½ whole grain pita
3 oz roasted sliced turkey breast
2 TBSP almond butter
Dash balsamic vinegar and pepper
I'm so glad that I can eat almond butter at every meal if I want to. I love it so much!
SNACK (5:00 pm)
Cranberry Pesto Egg Spread:
(I halved the whole grain and plant-based fat puzzle pieces again, so I could have the full recipe. I find myself doing this a lot.)
¼ cup dried cranberries
4 Trader Joe’s whole grain crackers
1 hard-boiled egg, chopped
½ TBSP sun-dried tomato pesto
Dash dried rosemary
DINNER (8:00 pm)
Pineapple Avocado Tacos:
1 cup fresh pineapple
2 soft taco-sized corn tortillas
¼ cup reduced fat feta cheese
¼ of a medium avocado
Dash pepper and lime juice
Yes, you read that correctly. I've been curious about this recipe since I love the combo of sweet & salty flavors together, but it was in the snack section of the book. I wouldn't have been able to eat it as a snack since I have to eliminate the whole grain from my snack each day, so I decided to try it for dinner telling myself that Cynthia's recipes usually do not disappoint. Well, it was just OK. Not sure I will make it again. It certainly isn't the prettiest thing to look at:
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