Are you having a healthy day Thursday?

I have 2 hours before midnight. I MUST do my Thursday post. LOL

Who doesn’t love taco night.  I did my taco night a little bit different.  I made a salad consisting of feta, celery, garden lettuce, shredded carrots, and garden tomatoes.  Notice how I’m throwing in the word “garden” a lot. YES, we are finally getting food from all the lovely gardens in the area.

Now, when I cook the taco meat, after the meat is done and prior to throwing in the spice packet, I throw in a big carrot shredded and some kind of green. I have done arugula and spinach in the past. Today, I chopped up and used beet greens that I got at the farmers market yesterday.  OK so this time I didn’t’ use the word garden, and instead used the word “Farmers Market”.   Do you recognize a theme?  : )

Lastly, the taco’s were filled with the salad mixture, the meat mixture, some extra chopped tomatoes, sour cream, and taco sauce.  I have to have sour cream and taco sauce on my taco’s. What do you like to put on your taco’s?

When I was at the first farmers market of the season in a nearby town yesterday, one lady had  some home bread. It’s called OatMeal Graham bread.  Now, lately I haven’t been eating bread – but how could I pass up some homemade bread.  I can’t tell you the last time I had homemade bread. Woops ok so I had some at a restaurant once, but you know what I mean. ; ).  The lady told me it was a big family favorite.  It’s so fresh and good. I made a breakfast sandwich out of it this morning. I cooked up a few eggs, threw in a couple salami slices, and some American Cheese. I also had a banana.

Lunch was a bit of a rush.  It’s hot these days and I’ve been busy.  I had to eat my lunch while getting ready for a conference call.  I couldn’t even relax and had to eat it standing up. I had some left over potato salad, a couple of fresh strawberries that I got from the “Farmers Market”, and some pretzels. I also had MM”s tonight.   I know, not so healthy.  I can’t be perfect every Thursday. : ). I think that’s it. I didn’t keep track of absolutely everything. When I’m running around doing a million things, I forget things.  But, all and all – that was my day today. Oh and the potato salad is a good one, it actually has roasted beets in it – which I would of never of thought to put into a salad.

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It’s I’m having a healthy day what about you? Thursday.

SUPPER: How easy is it to cut the backbone out of a small chicken and get it ready to go on the grill.  Super easy. I tucked some garlic, orange slices and butter under the skin. Rubbed butter, salt, and pepper all over it. Onto the grill it went until it was finished.  I also cut up a few red potatoes, 1 zucchini, grabbed some big swiss chard stems and cut up a small beet. Sprinkled olive oil, salt and pepper on them and threw them on the grill as well. I plan on making some chicken broth and soup with the left over chicken and bones.

LUNCH:    I had the last of my puree bean soup with a scoop of full fat greek yogurt. My previous post has the bean soup recipe.  I also had another one of my favorite salads called “Potato Salad with Arugula”.  I had the last of my batch with my lunch today.  You steam 2lbs of small red potatoes and cut into pieces. You mix potatoes, cooked bacon, chopped red onion, minced garlic and cherry tomatoes (halved) together. When ready to serve, serve over large bed of arugula and mix with vinaigrette.  The best vinaigrette to make is to mix 6 tablespoons of Extra Virgin Olive Oil, salt, pepper, 3 tablespoons of white wine vinegar, and 1-2 teaspoons of brown mustard.   This salad comes from Tracey Miller. She is a Board Certified Holistic Health and Wellness Coach and she was my coach last summer  for a little while.

BREAKFAST: Smoothie (frozen banana, tablespoon of almond butter, 1/3 cup of fat-free ricotta cheese, swiss chard leaves, and unsweetened almond milk). I also had some left over pizza. The picture is what the pizza looked like when I first took it out of the oven the other day. I reheat the left overs in my toaster oven.  The crust of the pizza is made with a combination of shredded and cooked cauliflower, almond flour/meal and parmasan cheese. You can use nutritional yeast flakes instead of the parmasan cheese, actually the original recipes only states nutritional yeast flakes but I never tried them.  You can get the recipe from Lee Supercharged.

SNACKS: OK I posted and published without listing my snacks. I swear I didn’t do it on purpose. LOL. I had one munchkin from dunkin donuts. I had 1 decaf french vanilla icecoffee with cream only with an expresso shot mixed into it. I also had a small handful of my kids popcorn and 2 tablespoons of Cabots Bac’n Horseradish sour cream dip with some blue corn chips and lastly, a handful of green grapes with my kids.  I did measure the dip because if I didn’t I probably would of eat to much. I have to be careful because with summer here, cookouts, icecream stands opening all over the place, I’ve been having my share of treats as of lately.

I’m having a healthy day what about you?

It’s I’m having a healthy day what about you? Thursday.

Hello. How is everyone. Did you eat healthy today?   My mother-in-law gave me all her old Prevention magazines.  I came across a recipe called Lentil and Bean Soup.  It was pretty good. I’ve been feeling the need to get more beans into my diet.  The recipe didn’t say to puree it, but I did. I have a hard time eating a lot of beans in its whole form.  I also added a lot more parsley than it called for and I added Arugula into it.  I’ll post the recipe below.  I ate a lot of this today.

I also had some of my left over Quinoa Tabouleh Salad as shown in the picture. I love this salad.  It comes from Jen over at TheFitHousewife.com As I’ve mentioned before – great Blog.  I’ve made this salad many times.  She has a lot of recipes and good information pertaining to health.  It makes a lot and you can eat it as side dish or eat it as your meal.  Click on link to get the recipe.

I sometimes wonder why I can’t think of such simple things.  Jen over at TheFitHousewife.com doesn’t let the end of peanut butter jars go to waste. You know how sometimes there is very little left on the sides of the jar, you probably just throw it away right?  Today I put a small handful of dry roasted peanuts, a small handful of raisins, teaspoon of coco-powder, a lot of blueberries, very little unsweetened almond milk, teaspoon of coconut oil, small handful of Quick Oats and maybe about 10 chocolate chips. I put the cover back on, mixed it.  I grabbed a spoon and  mixed it more. Than I ate it right from the jar.  YUM!! Thanks Jen!  : )

A small handful of pistachios for a snack.  I bought pistachio’s because I needed them for my favorite Quinoa based hot cereal. I’ll post about the cereal in the future. : )

Finally, I went to a pampered chef party and had a slice of some desert pizza and one big Strawberry Mojito drink.

Lentil and Bean Soup

1 onion chopped

1 TBSP olive oil

2 tsp chili powder

1/2 tsp salt

1 1/4 cup of dried lentils

5 cups of water

1 can of tomato sauce

3 carrots, chopped

3 ribs of celery, chopped

1 can of black beans rinsed and drained

3 1/2 oz of smoke gouda shredded

2 tablespoons of parsley and/or scallion tops

1/4 cup of sour cream (optional).

1. SAUTE onion in oil over medium high heat until golden – about 5 minutes. Stir in Chili Powder and salt

2. ADD lentils and water. Bring to a boil and reduce heat to medium and simmer 5 minutes. Add tomato sauce, carrots and celery. Simmer 10 minutes. Add beans and cook until vegetables are tender, about 5 minutes.  PUREE with immersion blender if you want.  I also had a big huge!! handful of Arugula and a lot more Parsley.

3. STIR in Cheese. Season to taste with salt and black pepper. Serve with sour cream if you desire.

I’m having a healthy day what about you?

IT’s I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY again?  Well one thing is for sure, writing these posts motivate me to eat healthy on Thursdays.  I’m just poking fun, I do try to eat healthy most days.  There is a sense of motivation as I can’t let me readers down and blog about a big ole Junky Food Day Thursday. LOL.  The picture is the left overs from a wonderful Lunch Party I had with the girls I grew up with.  The little plant in the background that says MOM is something my 4-year-old daughter Chaunda made in school for mother’s day.  Awwww. : )

LUNCH:  Today was an IF day so lunch was my first meal. It was Roasted Pork Loin and a side bean salad.  The bean salad recipe is below. I made it for a cookout I had on Sunday and invited my friends over to finish the left overs. It makes a lot. They loved it. I have already gotten a few emails asking me for the recipe. It really is delicious.  It comes from luckychim over at my favorite cooking site discusscooking.com.  I can’t tell you how many times the wonderful people over at discusscooking.com helped me over the years.   As far as the Pork Loin is concerned.  1/3 cup of Honey plus a lot of salt and pepper got mixed into a bowl and then I rubbed it all over the pork loin. I seared it on the stove and then cooked it in the oven at 375 until done. I have made this before without searing and it still came out good.  I had some left over honey mixture so I brushed it on the pork loin after it was seared.

DINNER:  Yesterday I made a very delicious Mexican Lasagna. I had some leftovers for dinner tonight. You basically brown 1lb of ground turkey and season with cumin, chili powder, oregano, red pepper flakes, and salt. Remove from pan and set aside. Cut up a decent size zucchini into little pieces. Season with same seasons.  Let it  cook for 5 minutes. Add small jar of sliced pimentos, a can of black beans, and can of corn. Add 14oz can of stewed tomatoes and a 14oz can of tomato sauce.  Cook for a few minutes.  In casserole dish – Layer torn tortillas, big scoops of the mixture and shredded cheese. Layer again, make sure cheese is final layer. 400 degrees, 30 minutes. I like to serve mine with a little sour cream.

Lastly,  I also decided to try a few healthy deserts for my lunch party.  This voluminous vanilla ice cream was a hit.  I also thought the fudge babies were very good, but some of my friend didn’t like them.  Both recipes come from a very popular site called chocolatecoveredkatie.com.  She is so popular that editors are contacting her to write a book.   I did as suggested and used both unsweetened almond milk and the canned coconut milk for the ice-cream.   I doubled the recipe and added a lot of blueberries, 1 small banana, and a little peanut butter to my mix. Since I don’t have a vita-mix nor an ice-cream maker, I took it out of the freezer a few times the first day. I  kept mixing it with a big wooden spoon and an immersion blender.  The next day (today), prior to serving, I let it defrost a little. I than used the immersion blender one more time before serving.

Company Picnic Bean Salad

2 (16-oz) cans kidney beans, rinsed and drained
2 (15-oz) cans garbanzo beans (chickpeas) rinsed and drained
2 (14.5-oz) cans diced tomatoes with Jalapeno’s, drained
1 1/2 c. frozen peas
1 1/2 c. frozen corn
1 c. chopped sweet onion
2/3 c. chopped red pepper
2/3 c. chopped yellow pepper
2/3 c. red wine vinegar (or cider vinegar)
1/2 c.extra-virgin olive oil
1 TBL balsamic vinegar
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp salt
1 tsp white pepper
1 TBL dried red pepper flakes
In a large bowl, combine the first 8 ingredients.

In a separate, small bowl, combine the last 8 ingredients, whisking until well blended. Pour over bean mixture, tossing gently to coat.
Cover and refrigerate for at least four hours before serving.

I’m having a healthy day what about you?

It’s “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY?”

7:30am – Small Shake consisting of Green Kale, Blueberries and Unsweetened Almond Milk.

Plus 1 Tablespoon of Coconut Oil mixed into an espresso shot from Dunkin Donuts

12:30PM – I tried something new today. It’s called Quinoa, Pear, Zucchini and Red Onion Salad.   I had half of it for lunch today.  It’s also what you see in the picture.   It was refreshing and I’m always excited to have new things to add to my rotation of healthy salads. No wonder why people don’t continue to eat salad’s. Who wants to always eat the typical lettuce, cucumber, tomatoes etc…garden salads we are all famous for making.  I love a garden salad and I love adding things like olives, cheese, cut up peppers etc. in them.  There really is a lot you can do with a garden type of a salad. However, when I realized there are so many different variations of salads, I knew my eating healthy life style would become easier and fun. Lastly, I had one homemade Banana Nut Bread Protein Muffin and 1 Regular Chocolate Chip Cookie. My friend Darleen made them and I couldn’t pass up having at least one of them. : )

3:300 PM –  I had some left over Granola in my car.  I made it a few weeks ago.  The recipe is actually called Healthy Fudge No-Bake Power Bars. I froze it for too long and when I tried to cut it, it broke. I broke it all up and turned it into granola.   You can see from this recipe link that it is a VERY healthy bar.

5:00PM –  For supper I had a left over chicken drumstick and a cold Kale salad with feta cheese.  It was one of my favorite salads last summer.  I would like to take a picture some day and post it in a separate post with the recipe of course. So keep checking back.  I also had a few slices of yellow pepper dipped in Ranch dressing.  OK I admit, I took it off my 6 year old’s plate. : ). The Kale salad was one of the first recipes I put into my mini photo album I talked about in my first post.

What healthy foods did you eat today?

I’m having a healthy day what about you?

IT’S THURSDAY “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU day!!!!  I think I can safely say that I ate healthy today. Sometimes I think it depends on a persons version of ‘healthy’. You can see from my posts that I eat healthy. I try to especially incorporate vegetables into my daily routine. When I drink milk, most of the time, I drink the unsweetened almond milk. As I have mentioned before and probably will again – I try to use oatbran, flaxseed, wheat germ, millet, quinoa in my eating lifestyle. I moderately eat pasta, rice, potatoes etc. I try to be fair with my portions. I believe in moderation for the most part. I try very hard to keep the processed stuff and junk food down to a minimum.

BREAKFAST:  Omelet with left over sausage, swiss chard,  some of the swiss chard stems, potatoes and cheese for the filling.  There was plenty of filling left over so looks like more omelets might be in the near future. : ).   I also had a blender drink consisting of peeled apple, kale leaves, and 1/2 of a lemon. I got this idea from Mrs. Buena  Vida over at http://mrsbuenavida.wordpress.com/.  However, I don’t have a juicer anymore. I had to add water to the blender.  It was refreshing and different from my normal unsweetened almond milk, spinach, and frozen banana blender drink I like to make.

LUNCH: Spinach, 1/2 of  Pita Pocket with Hummus spread on it and in the pita – Kale & Quinoa Salad.

SNACKS: I wanted to try making this dip. See if it was party worthy. : ). It is. I snacked on it a little today. It’s called creamy tapenade spread. I used Blue Corn Chips to dip. My 4 year old daughter really loves this dip. My husband also gave it a thumbs up.

SUPPER: Meatloaf, Spinach

*Meatloaf – The meatloaf recipe comes from a friend I went to school with. I call it Heidi’s famous meatloaf.  It has gotten a lot of great reviews by many. See below for recipe.

HEIDI’S FAMOUS MEATLOAF RECIPE:

1lb of lean ground beef (I sometimes like to do 1/2 ground pork and 1/2 ground beef)

2 eggs

1/2 cup plain bread crumbs

1-16oz package of shredded cheddar cheese (I sometimes do less)

1 T worchestershire sauce

1 package of pre-cooked bacon crisped and chopped (I have also cooked bacon from scratch)

1/4 cup of each mustard & ketchup (mixed together)

1 T mayo

salt/pepper

1 small can of French’s Fried Onion Strings

Pre-heat oven to 350. Blend all ingredients except for onion strings together (using only 1/2 of the mustard/ketchup mix in the meatloaf). Form into a loaf and spread remaining mustard/ketchup mix over the top. Bake for about 45 minutes or until fully cooked. Top with fried onion strings and cook until golden.

Corn Salsa – Kale & Quinoa Salad w/Lemon-Parsley Dressing – Lime&Blueberry Muffins

Corn Salsa –  Lime&Blueberry MuffinsKale & Quinoa Salad w/Lemon-Parsley Dressing

I had a  delicious lunch. Doesn’t it look beautiful.  On my IF (intermittant fasting) days, I can eat a great big lunch as long as I’m eating super!!! healthy.

I actually had most of the Kale & Quinoa Salad as a side dish yesterday with some Curried Sheppards pie.  Today, I took the left over salad and chopped them up more finely. I than took a couple tortilla chips, spread hummus on first.  Afterwards, I  spread a layer of the Kale & Quinoa Salad.  It’s a great combination.  Thank you Mrs. Buena Vida, I’m very happy to have another Kale Salad recipe.  Double thanks for the hummus idea. I will be sharing a kale salad recipe I made a lot last summer on another blog.

I also want to thank Lee Supercharged for her Lime and Blueberry Muffins. It was the first time I baked with coconut flour. I can’t believe all the healthy ingredients in these muffins. I will be making these again. The only thing I should probably mention for those who might be similar to my husband, is he didn’t like them. He tends to be super picky when it comes to eating healthy foods.

Finally, thank you Meredith Wittman. Her recipe was in one of my Penzey Catalogs. I made this a lot last summer. I love the combination of the Lime Juice and the cinnamon. I usually put more cinnamon in mine.

You should be able to click on each recipe picture below to see a bigger size. Let me know if this doesn’t work for you. Any feedback is encouraged.  : )

I’m having a healthy day, what about you?

I decided to have a “I’m having a healthy day, what about you?” day every Thursday.  Let me know your thoughts about doing this?

Today is one of my IF (intermittent Fasting) days.

MEAL #1 – NOON  – Parsley salad, 1/2 slice of pizza, cookies:

I had the parsley salad talked about in an earlier blog.I also added 1/4 cup of unsalted sunflower seeds and some broccoli sprouts  in the salad.  In addition to the salad, I had the last 1/2 of a slice of pizza left over from last night. I had made a small pizza with an almond meal/cauliflower crust. I’ll talk more about this pizza in another post.

I also had 2 small cookies. Keep in mind that the cookies I had have no flour or sugar in them other than a very small handful of chocolate chips that were put into the entire batter. Peanut Butter, Banana, and Quick Oats were the main ingredients.  I’ll be posting about these cookies at a later time.

MEAL # –  FOUR PM – Greek Pasta and Shrimp Dish, Silky Spinache Soup:

My husband and I have a favorite little greek pasta and shrimp dish that I make. I used to have a blog called maryskitchenadventures.blogspot.com. The dinner we are having now is on that site.   The picture is from the other site also.

*Note* I normally would have waited until 5 or 6pm. I knew I was going out from 4:30pm until 7:30pm and didn’t want to eat that late.

Link to recipe is here:

Unfortunately, I  forgot to buy mushrooms for the greek pasta and shrimp dish.  I added onion and kale tonight.

I also had a small bowl of silky spinach soup with a tablespoon of organic coconut oil and some parmesan cheese.

Pasta isn’t something that I should be eating on IF days, but sometimes it just happens that way. I have been trying to stay away from a lot of carbs  – so I don’t mind so much when I do have them. I’m trying to stick to things like oat bran, quick oats, and quinoa to name a few. I also have the following on occasion: rice, potatoes, and breads.

I did exercise today. If there is a day to eat carbs, exercising days would be the best days to do that.

Crisp Fall Veggie Salad

image

Hello delicious crisp fall veggie salad.  This is another recipe located in my nifty mini cookbook I talked about in my first blog.  I got this recipe from my Penzey catalog – Fall 2011.  I know it’s not fall, but it’s been chili and rainy here so this was perfect today.  I actually have plans on splurging/buying some spices from them some day soon.  I originally bought one or two spices from them and ever since I receive there catalog chalk full of awesome recipes. Here is there site if you would like to check them out.  PENZEY SITE

Here is the yummy recipe. Did I mention my 4 year old daughter Chaunda LOVES this!!!

CRISP FALL VEGGIE SALAD

1 tsp. Buttermilk Ranch Dressing Mix *Note* Any dry dressing mix will do
1/4 tsp. Dill Weed
1 tsp. Water
2 Tablespoons mayonnaise
2 Tablespoons buttermilk
1 1/2 cups corn kernels
1/2 cup peas
1/2 cup carrots, sliced in coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 red onion, finely chopped
In a small bowl,  combine the buttermilk ranch, dill weed, and water.  Let stand for 5 minutes.  Add the mayonnaise and buttermilk and mix well.  In a serving bowl, combine all of the vegetables.  Add the dressing and stir to combine.  Cover and refrigerate until serving.