Sunday, June 12, 2011
For today's lunch I warmed asparagus soup I'd made yesterday (using fresh asparagus & scallions from farmer's market) & a SparkRecipe for cornbread. Watched a chef make the soup at local farmer's market demo, saw he used bunch of butter, so based on his ingredients, I made up my own version using, per serving: 1 c 2 % milk (no cream! chef used whole; could even use 1%), 1 tsp butter, 1 tsp olive oil, 1 cup thinly sliced asparagus, 1/2 c scallions, 1/2-1T flour. Tasted delicious, without expense of dollars & calories had there been heavy cream in the recipe. Cornbread is so good, half the time I don't even use butter. Below stats are for soup & cornbread.
CAL: 395, CARB: 45, FAT: 19, PROT: 16
Saturday, June 11, 2011
Another great salad after picking up freshly-harvested items from local farmer's market: spring mix (greens), scallions, asparagus (strips), then added carrot strips, grape tomatoes, grilled veggies (onions, mushrooms, peppers), 1 oz dried cherries, 1 oz goat cheese, glazed walnuts (1/2 t. each olive oil & butter, 1/2 t. sugar, 1/8 t. cinnamon plus 3 halves, chopped coarsely) & topped with Newman's Own cranberry walnut LF dressing, 2T.
CAL: 364, CARB: 36, FAT: 19, PROT: 10
Thursday, June 09, 2011
Today's lunch was a salad with lots of veggies from local farmer's market: spring mix greens, radishes & shredded asparagus plus grilled onions, mushrooms, peppers, hard boiled egg & 1 oz goat cheese topped with 2 tablespoons of Newman's Own LF Sesame Ginger dressing.
CAL: 235, CARB: 17, FAT: 13, PROT: 15
Monday, April 25, 2011
Meal consists of miso soup, Coach Nicole's Vegetarian "Meat" Loaf (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=759), cauliflower "mashed potatoes" (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=610934) & fruit. Both the 'meat' loaf & 'mashed potatoes' were FABULOUS!!!!!!!!!! Glad I have tons left over, some of which I've frozen.
Total meal (a bit more than usual, since most meals are 300-400 calories & closer to 300):
CAL: 410; CARB: 69; FAT: 10; PROT: 18
Sunday, April 24, 2011
Even if someone's not vegetarian (actually, I USED to be & now eat occasional fish/seafood), the key is....lots of fruits & especially veggies & lots of color. I mean.....what fun would it be to eat a white-ish beige piece of fish along with rice--brown or otherwise.
So there's cooked onions, zucchini, summer squash & tomatoes. Then on hummus sandwich there are tomatoes, balsamic grilled onions & alfalfa sprouts. Add in the grapes & oranges & there's LOTS of color--at least 5 or 6!
TOTAL FOR MEAL:
CAL: 315; CARB: 67; FAT: 8; PROT: 11
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