Goodeats for 8/19/2008

Breakfast:

  • apple cinnamon oatmeal
  • 1 banana

Lunch:

  • sandwich – 2 big slices of WW bread, cheddar, tomatoes, and mint chutney (again!)
  • 1 banana (we have them for work, and they’re free, so I’m eating them)

Snack:

  • greens with bbq dressing
  • quaker oatmeal raisin granola bar

Dinner:

  • Hwe dup bap – raw veggies on top of rice, topped with raw fish, seaweed, and some sesame oil + Korean spicy sauce
  • Korean side dishes (kimchee, another sweeter type of kimchee with seafood in it, potato cakes, and pickled daikon). We got 2nds and 3rds of the seafood kimchee.
  • Bobby got “Fried Shrimp Roll” and I had the inside of 2-3 of the pieces

Dessert:

  • Frozen yogurt plus toppings, split with Bobby. The sign at the shop says “All you can eat for $.33/ounce!”. Bobby thinks this is hysterical every time we go. We got tart (for me) and honeydew flavor (for Bobby). It’s topped with mangoes, blueberries, strawberries, and some cereal flakes. It was delicious.

Goodeats for 8/18/2008

Breakfast:

  • apple & cinnamon oats
  • 1 banana

Lunch:

  • sandwich: 2 slices of bread, sliced heirloom tomatoes (farmers’ market!), mint chutney (farmers’ market as well), and melted cheddar cheese
  • 1 banana

Snack:

  • 1/2 Quaker Apple Crisp bar – way too sugary.
  • Dannon Peach Light&Fit

Dinner:

  • 2 Trader Joe’s chickenless nuggets (these are great, we need to buy more) + organic ketchup
  • 2.5 slices of fried green tomatoes + organic ketchup (yes, I like ketchup on my tomatoes)
  • brussels sprouts with apples and onions
  • “panzanella” of heirloom tomatoes, basil, salt&pepper, and leftover bread crumbs + a dash of buttermilk
  • I had 2nds and 3rds of the brussels and the panzanella… Homemade bread crumbs make everything delicious.

Dessert:

  • Kath’s “Pumpkin Pie” – pumpkin puree, 1 egg white, cinnamon, baking powder, and a touch of sugar, mixed well and microwaved for 2 minutes – topped with some frosted mini wheats crumbs & syrup

Midnight Snack:

  • Broccoli with Asian dressing
  • 1 more banana (I’m not a monkey)

Italy Day Three: Radicchio at Lunch

We spent the day in Venice and ate at Taverna San Trovaso for lunch. There were so many touristy and expensive cafes that we were about to head back to Spinea for lunch when we passed by San Trovaso. The menu was very reasonable, and the food was great.

Legumes – Radicchio (4,50 Euro):


It didn’t look that appetizing, but it was quite good – and the leftovers were nice with dinner.

We had Macedonia con la panna (fruit salad with whipped cream) for dessert, but I forgot to take a picture before we ate it…

We went back to La Pizzeria Maeba to pick up a pizza tonight (only 6,30 Euro).

Apples with Brussels Sprouts Recipe

I got the idea for this recipe from a great vegan blog, vegalicious. The link is here: Vegalicious Brussels Recipe.

Apples with Brussels Sprouts Recipe

 

Apples and Brussels Sprouts

Ingredients

  • 1 package Brussels sprouts
  • 1/2 white onion, thinly sliced
  • 2 teaspoons of olive oil
  • 1 sliced apple
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 1/2 cup sparkling apple cider

Directions

  1. Slice the apple and add a dash of lemon juice to keep the color.
  2. Cut and quarter the Brussels sprouts. Steam until al dente.
  3. Saute the onions, then add the water and sparkling cider. Heat until about half the liquid has evaporated.
  4. Put sprouts in a serving bowl and add the onion sauce. Mix. Then add the apple and mix again.
  5. Serve! (Add salt and pepper to taste.)
Apples and Brussels Sprouts

This could be a side dish with dinner. Very light and very simple.