Goodeats for 9/24/2008

I forgot to set my alarm this morning.  It could have been bad, but instead I woke up only 10 minutes later than scheduled, and because I woke up naturally, I felt great!  I got up and did 30-day Shred, Level 1.

Review: so far I am loving these workouts.  Jillian Michaels does a fantastic job with motivation and there is enough variety to keep me from getting bored.  It’s structured as a circuit workout – 3 minutes of strength, 2 minutes of cardio, and 1 minute of abs.  Repeat 3 times, plus a short warmup and cooldown.  Within each of those intervals are 2 different exercises.  If anyone is interested, I can write out exactly what her routine is.  Just let me know!

Breakfast:

  • 1 large nectarine, chopped
  • 1 cup cheerios
  • Dannon 0% Plus yogurt (blueberry)

Morning snack: (hungrier than usual due to 30-day Shred?  Probably…)

  • 1 huge, delicious nectarine (no pic, sorry!  there’s another picture of a nectarine below…)

After the nectarine, I wasn’t that hungry when noon rolled around – so I took my hour-long walk before lunch.  It was nice and relaxing.

Lunch:

  • salad (almost the same as yesterday) – iceberg, sauteed zucchini and onion, vegan bacon bits, topped with homemade honey-mustard (honey, yellow mustard, Fage 0%)

  • WW wrap with turkey, a few chunks of nectarine, and cilantro chutney

I was really full.  Until 3 o’clock rolled around…

Snack:

  • 1 gala apple (no pic; see below if you want to see another apple 😀 )
  • trail mix Kashi bar

I had my second nutrition class tonight.  It was great; I’m learning so much and I love what I’m learning.  I can’t remember ever feeling this way about a class before.

Dinner:

  • okra squash shrimp gumbo (I had about 2.5 times what is pictured – it was too good) – I’ll try to get the recipe up tomorrow!
  • salad – lettuce, sauteed zucchini and onions, bacon bits, and honey mustard dressing (seconds on this too)

Dessert:

  • nectarine

  • 1 apple with cilantro chutney (chutney unpictured – it was a last spur-of-the-moment idea)

Edited – snack:

  • some apple crisps
  • 2.5 la tortilla factory WW wraps – didn’t really realize how many I’d eaten… they only have 80 calories apiece though, and tons of fiber.

Omusubi (Japanese Breakfast)

When we have leftover rice, I make this for Bobby’s breakfast in the morning.  He absolutely loves it.  As a non-lover of white rice, I don’t usually partake, but this is a classic and it’s simple and quick to pull together.  Carbs, protein, and a bit of seaweed = a great start to the day.

Omusubi (Japanese Breakfast)

Ingredients

  • 3/4 cup leftover rice
  • 2-3 tablespoons smoked salmon
  • 1 strip of seaweed

Directions

  1. Mix together the rice and salmon.  I use my fingers; the only drawback is that my hands smell like smoked salmon all morning, no matter how much I wash them.  If you want to get fancy about it, you can put the salmon in the center of the rice, instead of mixing it through.
  2. Form the rice/salmon into a triangular shape.  At this point I put the triangle into a plastic bag so he can take it to work.
  3. When you’re ready to eat it, wrap the triangle with the strip of seaweed and enjoy!

Herbed Bread Pizza

This is a simple dish that I made for Bobby for a quick dinner when he got back from band practice last night.  Simple, healthy, and hungry guys love it.

Herbed Bread Pizza

Ingredients

  • Big slice of herbed bread loaf (farmers’ market find)
  • 1/2 cup spaghetti sauce
  • 1/2 heirloom tomato (mine was yellow)
  • 1/4 cup cheddar cheese
  • 1/4 cup Jarlsberg cheese

Directions

  1. Preheat your broiler.
  2. Slice the bread in half, like for a sandwich.
  3. Spread the bread with the spaghetti sauce, layer on the tomatoes, and top with the mix of cheeses.
  4. Broil for 6-8 minutes, or until the cheese is at your desired crispyness!

Goodeats for 9/23/2008

Got up this morning to do another Jillian Michaels video – 30-Day Shred, Level 2.  It was a bit harder than Level 1, but it was fun and definitely got me sweating.

Breakfast:

  • 1/2 banana
  • 1 cup cheerios
  • Dannon 0% Plus (blueberry)

Lunch:

  • salad – iceberg, green beans, sauteed zucchini and onions, vegan bacon bits, topped with homemade honey-mustard dressing (honey, mustard, greek yogurt)

  • egg white burrito – 1 WW wrap, 2 egg whites scrambled, cheddar, and organic ketchup

  • 1 diet pepsi

I took my hour-long walk between the salad and the burrito.  Damn, is that burrito good.  I need to start making it more often.  I’m making a version of it for Bobby’s lunch tomorrow.

Snack:

  • 1 nectarine

  • 1/2 Honey Almond Flax Kashi bar (the other half from yesterday)

I had choir practice tonight, so I had 2 small dinners instead of one big one.

Dinner #1:

  • WW wrap with almond butter
  • Dannon 0% plus (strawberry)
  • 1 gala apple

And another gala apple just before practice!

Dinner #2:

  • broccoli with hummus

  • Fage 0%, nectarine, and cilantro chutney

And because you can never have enough apples

Dessert:

  • 1 apple with more cilantro chutney

I have exciting news!  I got a Foodbuzz apron and a Foodbuzz spatula in the mail!  “Christmas every day,” says Bobby.

Butternut Squash and Carrots with Delicious Basil & WHB

I’m submitting this recipe to Weekend Herb Blogging, hosted this week by Haalo from Cook (almost) Anything At Least Once and started by Kalyn of Kalyn’s Kitchen.  My “herb” = butternut squash!

This is a recipe for that delicious dish I made on Sunday night – I hope you enjoy it!

Butternut Squash and Carrots with Delicious Basil

Ingredients

  • 1/2 butternut squash (~1 pound)
  • 3-4 carrots
  • 4 large cloves of garlic (depending on how much you like garlic this can be reduced, but I made it with a lot and it was divine)
  • 1.5 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sesame oil
  • stevia – equivalent of 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • dash of chili powder
  • salt & pepper, to taste
  • large handful of basil, roughly chopped
Directions
1.  Chop the squash and carrots into small sticks.  Chop the garlic finely.
2.  Steam the squash, carrots, and about 3/4ths of the garlic with salted water for 15 minutes.
3.  Mix the dressing – the rest of the garlic, lemon juice, vinegar, oil, stevia, cinnamon, cumin, chili powder, and salt & pepper.
4.  Once the veggies are done steaming, let them cool for a few minutes.  Then toss them in a large bowl with the dressing.  Lastly, add in the fresh basil and serve warm or at room temperature.
Serving ideas – with greek yogurt, brown rice, or couscous.  Here is mine with greek yogurt and some peanut sauce: