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.

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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.

My kids favorite silky spinach soup

imageSay hello to my 6 year old daughter Chayse. She is eating some silky spinach soup. This soup is so awesome. My kids absolutely love this soup. Chayse is a very picky eater so I’m always very happy when she eats this soup.   The recipe is from Tami over at runningwithtweezers.com… You can find the recipe in this link:

I also put the recipe below, with a few minor notes from myself. The recipe happens to be the first recipe in my mini cookbook I discussed in my very first post.

Silky Spinach Soup – serves 4

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 large clove garlic, minced
  • 1 medium russet potato, peeled and cut into even 1/2″ chunks.  *I sometimes use a large potato.
  • 4 cups good quality vegetable broth or 2 cups vegetable broth & 2 cups water. *chix broth is good to use too
  • 1 6 or 8 ounce bag of prewashed & dried baby spinach leaves
  • 1 small pinch (1/8 tsp) cayenne pepper or dried red chili flakes
  • 1 pinch fresh ground nutmeg – this was about 6 or 7 grates of fresh nutmeg on a microplane grater *can use dry
  • 2 tbsp. dry sherry *can use any dry white wine
  • salt & fresh ground black pepper to taste
  • grated Parmesan cheese, flat leaf parsley, watercress – for optional garnish

– In a large soup/stock pot, melt the butter over medium heat. Add the onions and saute until translucent, 3-4 minutes. Add the garlic and saute for another 1 to 2 minutes – you want the garlic to soften but not brown. To that mixture, add the peeled potatoes. Stir to coat and begin softening them for 2 to 3 minutes. Add the vegetable broth (or water) and reduce heat to a simmer. Cover and cook the potatoes until fork tender – around 12 to 15 minutes. Add in the spinach and cook until just wilted. In a Vitamix/blender (you’ll have to do this in 2 to 3 batches but the texture is amazing when using a Vitamix or high powered blender) or using an immersion blender, puree the soup to desired consistency. Return to the soup pot and stir in the sherry, cayenne pepper, nutmeg and salt & pepper to taste. Before serving, bring the soup back up to temperature over medium heat. Garnish with parmesan cheese and other desired greens and serve immediately.