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Weekly Menu

(Courtesy of Org. Junkie)

Here’s our weekly menu from the past week (1/18-1/24) and what we really had in red:

  • Monday
    • Lunch & snacks – Tuna sandwich with mustard and fresh spinach on wheat, small orange, carrots w/ almond butter, one low fat cheese stick
    • Dinner – We are having guests over and they are bringing dinner.
  • Tuesday
    • Lunch – Tuna sandwich with mustard and fresh spinach on wheat, veggies, orange, yogurt w/ apples and granola, nuts (Crab & shrimp melt with fruit salad courtesy of work, carrots & almond butter, orange, banana, granola bar)
    • Dinner – Large pot of ribollita
  • Wednesday
    • Lunch – Leftover ribollita, strawberry greek yogurt, low fat cheese stick, carrots, banana
    • Dinner – Leftover ribollita
  • Thursday
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Leftover butternut squash dish (Lean turkey chili w/ leftover sour cream)
  • Saturday
    • Dinner – Leftover butternut squash dish or odds & ends (Game night! Homemade pizza w/ pepperoni & veggies, chocolate chip cookies from scratch)
  • Sunday
    • Dinner – Leftover chili

Weekly Menu for the week of 1/25-1/31

  • Monday
    • Lunch & snacks – Salmon salad w/ mutli-grain Wasa crackers, orange, zucchini spears, one low fat cheese stick, diced apple & yogurt w/ granola
    • Dinner – Farro and Roasted Butternut Squash (Again!  I have leftover squash and cheese and another onion, and finally found farro!  It was delicious the first time so I have no problem doing this again.)
  • Tuesday
    • Lunch – Leftover salmon salad, veggies, orange, yogurt w/ apples and granola
    • Dinner – Leftover butternut squash dish
  • Wednesday
  • Thursday
    • Lunch – Some sort of sandwich, yogurt with apples & granola, zucchini spears, orange
    • Dinner – Leftover broccoli dish
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Poached eggs, multi-grain pancakes, and fruit
  • Saturday
    • Dinner – Odds and ends
  • Sunday
    • Dinner – Super Bowl Sunday – pizza with friends (reminder to self: soak beans overnight for eight bean soup on Monday)

Weekly Menu

(Courtesy of Org. Junkie)

Week of 1/11-1/17

  • Monday
    • Lunch & snacks – Already packed: tuna sandwich with mustard and fresh spinach on wheat, small orange, carrots w/ almond butter, one low fat cheese stick, banana
    • Dinner – Pounded walnut strozzapreti
  • Tuesday
    • Lunch – Leftover strozzapreti or salmon salad with veggies, orange, yogurt w/ apples and granola, nuts
    • Dinner – Mushroom casserole
  • Wednesday
    • Lunch – Leftover mushroom casserole, strawberry greek yogurt, low fat cheese stick, carrots, banana
    • Dinner – Veggie lasagna
  • Thursday
    • Lunch – Salmon salad, yogurt with apples & granola, zucchini spears
    • Dinner – Girls’ Night for me; leftover veggie lasagna for D
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Easy mushroom sauce on whole grain pasta with veggies on the side
  • Saturday
    • Dinner – Breakfast for dinner (whole grain pancakes, hash browns cooked in olive oil, scrambled eggs w/ cheese and veggies)
  • Sunday
    • Dinner – Lean turkey burgers with thick slices of fresh mozzarella, spinach, mustard, and any leftover mushrooms

I almost always have the same breakfast 🙂 – a toasted sprouted grain english muffin (I have to visit 3 or 4 stores to find them these days, not sure what’s up with that) with natural apple butter or natural peanut butter (sometimes both) and coffee.  These days I’ve been trying to reduce my caffeine consumption so I make half-caf coffee.

Last week’s menu plan and what I really had in red

  • Monday
    • Lunch – Leftover ham/bean/veggie soup and one leftover slice of spinach/mushroom/olive pizza; raw veggies for snackiness
    • Dinner – Leftover turkey & veggie chili
  • Tuesday
    • Lunch – Natural peanut butter & apple butter sandwich, hard-boiled egg, veggies (tuna, Laughing Cow cheese, and spinach sandwich)
    • Dinner – Hamburger ‘n beans, veggies
  • Wednesday
    • Lunch – Egg salad sandwich, blueberry greek yogurt, veggies
    • Dinner – Leftover hamburger ‘n beans, veggies
  • Thursday
    • Lunch – Egg salad sandwich, blueberry greek yogurt, veggies (tuna, Laughing Cow cheese, and spinach sandwich – the egg salad turned out pretty poorly and I couldn’t take another day of it, ha)
    • Dinner – Open-faced scrambled egg & veggie sandwiches, or black bean burgers (Wendy’s spicy chicken sandwich w/ honey mustard, fries)
  • Friday
    • Lunch – Standing Friday lunch with friends
    • Dinner – Shrimp & veggie stir fry (lentil, brown rice, veggie soup)

Cookies, pull-ups, and lentils, oh my!

Arrrgh (said like a frustrated pirate). I just realized that my pictures from the last few days are being held hostage in my camera, which goes through batteries like a black widow goes through husbands.  In the meantime, you’ll just have to make do with my ramblings and glaring eccentricities.

Exercise 11/30/09 – After I spent the day pulling out my hair at work and stuffing myself full of pumpkin chocolate chip cookies that were meant to be shared (yeah right, are they ever?) with all of the coworkers who never showed up, I felt especially motivated for a good workout.  I am not usually a comfort eater but yesterday I definitely was.

  • 30 minutes of strength training including pyramid sets of push-ups (75 total) and pull-ups (21 total), squats, and ab work.
  • 2 mile run easy on the indoor track to test out my ankle.  It did fabulously!  I’ll take today off and try for an easy 3 mile or so run on Wed. or Thurs.
  • 10 minutes elliptical above 5.5 speed on level 6 or 7, can’t remember.

Work kind of blew but I felt fantastic after my workout.  I went home, had a recovery shake to get my post-workout 2:1 ratio of simple carbs to proteins, followed by a glass of wine (a perfect pair if I do say so), and made my loose interpretation of Angela’s red lentil soup again.  I had been craving it for hours.  It was perfect and ended up being ready just as D walked in the door.  I served it with a toasted slice of sprouted grain bread because it’s December in the bleak Blue Ridge and exceptions are made.

Our friend came over and we watched an episode of Dexter.  If the opening sequence of that show is not one of the very BEST EVER, I don’t know what is:

Absolutely brilliant.

That ties with the opening sequence of The I.T. Crowd as my favorite television show  sequences.

There are only a few days left to vote in the Love! This Site Divine Caroline contest.

As I said above, my ankle is doing miles better now than it was.  However, it’s popping something crazy.  It hurts yet feels good in the process, sort of like a spanking.  Did I just say that?

Stuff Me Silly

Are my pictures worth a thousand words?  Probably not.  Probably not even a hundred. 🙂  But here’s what my meals have looked like over the past few days:

Thursday dinner:

That was lentils, brown rice, kidney beans, spinach, pine nuts, low sodium chicken broth, garlic, red pepper flakes, and some other stuff.  It was fab.  D absolutely loved it.  Served with a slice of lightly buttered leftover Sweet Water Co. bread, which is delicious.  That other piece of bread is D’s.  Promise.

I don’t normally serve bread alongside a carb-heavy meal but this is November in the bleak Blue Ridge.  Exceptions are made.

Friday’s dinner:

This was pretty much an everything-but-the-kitchen-sink soup.  It had fresh butternut squash, low sodium organic butternut squash soup, kale, zucchini, mushrooms, pine nuts, chili powder, red pepper flakes, nutmeg, quinoa, parmesan cheese, and some other unidentifiable things.  It was….interesting.  Let’s just say I ended up eating most of it.  And it tasted better on Sunday scrambled with spinach and cheese in some eggs.

Lunch today:

Black bean veggie burger with cheddar, lettuce, tomato, mustard, and a side of fruit.  I don’t normally eat pickles as they are high in sodium and I don’t love them.  Also this one wasn’t having a very good day.

The burger was great.  Good flavor, filling, and nicely paired with the cheese.  I was a little surprised when I opened it to learn that by “Black Bean Burger” they really did mean black beans…and nothing else.  Still, it was good.  And so was the fruit. I can’t wait until we get a fridge in here because it’s killing my wallet.

After lunch, I had:

Banana bread! 🙂  Yumyumyum.  That brings me to my next post, which will follow sometime tonight.

I need to get more reusable containers.

Previous meals today were:

Breakfast – sprouted grain english muffin with natural apple butter and 3 lite LC cheese squares plus coffee + nonfat milk

Morning Snacks – lite cheese stick, baby carrots, grapes

Afternoon Snacks – low sugar granola bar, large banana

I’ve been above-average hungry today.  I’m not sure why since I didn’t exercise yesterday and this morning.  Exercise normally revs up my appetite for about 24 hours afterward.  On an average day I would have been fine without either of these afternoon snacks.  However, I went with it in order to top off my energy stores for tonight’s lifting and run.  Can’t wait!

Ten Minute Tasty Asparagus and Brown Rice Recipe

I discovered this recipe several weeks ago when Googling for a healthy 10-minute dinner recipe. I have since made it twice with my own adjustments and I completely love it. It is a bit comfort food-y and the chickpeas and almonds add really nice texture. The leftovers are great, too. My changes are in red.

Ten Minute Tasty Asparagus and Brown Rice Recipe

“I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). As I mentioned above, seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe. But feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do – one can if you’re only a general enthusiast ;)…

3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice (I use 10-minute brown rice)
1 cup almond slivers, toasted
fine grain sea salt

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini (I use plain hummus to save $)
zest of one lemon (omitted)
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

If you’re using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam – just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serves 4-6.”