Friday, May 02, 2014
This week has been a crazy week. If you don't know already, I work full time and I am also a seminary student. I am currently taking two classes in addition to my full-time work and the schedule feels like a break-neck pace. I barely have time to breathe and plan Sunday school lessons and I'm not doing my best work. So, I know I won't be taking two classes together again. I did fine with only one class.
With all of this stress, my anti-inflammatory plan has suffered. My kids and husband are helping to keep the kitchen clean so I can cook, so I at least have that. The last two weeks I've been able to cook all my meals at home with only planned exceptions.
My biggest goal on Planning right now is to cook all of my meals at home. I allow myself one day a week or two meals per week to eat out sensibly, but if I do much more than that I take a flying leap off the bandwagon. To keep myself focused, I restarted my food blog and am trying to add a new recipe or two each week as well as listing the weekly menu. This has helped some, though I don't have as much time as I'd like this week to add posts to it.
I lost two pounds yesterday, but as of this morning one is back. I had a totally friendly day yesterday, too! I'm attributing it to the stress of last night's school work and meeting schedule AND my lack of sleep. I got about 4.5 hours of sleep due to insomnia. I know that sleep makes a difference in my weigh-ins 'cause this has happened before, so no big deal. It's just a number, right?
Tonight is one of my eating out meals for dinner. My company has a big spring festival every year and there's no telling what kind of food will be around. I think I'll pack some carrots to take with me so I'm not too famished while there. That way I'll be able to make some better choices (I hope) from what is available.
Lunch today is leftover chorizo and potato skillet with kale and roasted butternut squash and carrots. I have fallen in love with this new dish! I will post it to my food blog soon, I hope. Sunday I hope to experiment with the same recipe using a sweet apple chicken sausage instead of the chorizo. My husband even said he likes it and I add tons of kale to it! My husband! Liking kale! This is a major win in our house 'cause that doesn't happen often. :)
Have a great weekend, all, and don't forget to Plan!
Thursday, April 24, 2014
So last night we had homemade Hawaiian pizza for dinner. I forgot to cut the pizza sauce with carrot soup and used pillsbury pizza crust. Fail! So, maybe sometime down the road I'll test again with a tomato-free marinara I found and cauliflower crust, but for now the homemade pizza is out.
Since I failed test, today is a rest day so no egg test at the salad bar. I'm thinking they have other protein options on it--I hope so! If not, I'll get some ham when I get home. No big and no reason to stray. Then tomorrow night might be salmon night or leftovers night-depends on what happens in the morning. I'd like to test the salmon, really.
Wednesday, April 23, 2014
So yesterday's menu was a bit iffy tbh. The jarred masala sauce I use naturally has tomatoes in it, so I wasn't sure. I couldn't remember if I'd ever formally tested bananas, either. But I lost almost a pound last night, so both passed! I do have to remember not to get double portions of the masala when I have it. Probably shouldn't have it out at restaurants, either. No telling how acidic that would be. But I'm thrilled to have these two items.
Tonight we're having Hawaiian pizza. I *might* experiment with the cauliflower crust recipes I've seen--but probably not. I'm actually thinking I'll just make the pizza for everyone else and I might suffice with ham and pineapple on my plate. I'm not sure about the pineapple's acidity anyway, and add tomato sauce and it's trouble. If I get time to make the carrot soup then I might have a *small* slice of the pizza for testing purposes. But I really want to test salmon tomorrow night, so I need to not tax things today. Since I passed masala, I might have that tomorrow night instead and move the salmon test to Friday. Then hubby can join in, too. (He's out on Thursdays).
. . .
Never mind, I just remembered that Thursday is the ladies night out with my church. Salmon moves and Thursday is salad bar at Jason's Deli. So easy! That might turn into an egg test instead then.
Tuesday, April 22, 2014
So yesterday I tested myself on quinoa. I've already had it a few days, but always with another unknown quantity (can you say church potluck weekend?) that skewed the test. So yesterday I made sure that everything else was already tested. I lost over a pound, so no reaction and it clearly agrees with me. One more breakfast option! Yay!
For those of you interested in trying quinoa, here are a few tips:
Always rinse the quinoa first. This gets rid of the bitter taste. If it's "pre-rinsed" or in a box, probably a quick rinse will do. If it's bulk, then a little longer is a good idea. I used a collander and cheese cloth to rinse mine and it was easy.
Here are a few links to recipes:
and the next one is what I used for breakfast. Great discussion to really understand quinoa, too.
And on another note, I remembered to both start the slow cooker this morning AND bring my lunch today! If you know me at all, you will realize that this is a major accomplishment. How did I do it? I placed the jar of sauce for the meal ON the keurig coffee maker so I'd have to see it! Then my lunch bag was right next to the slow cooker. That way, to put my coffee cup under the keurig, I had to grab the sauce and had to go the slow cooker. When the slow cooker was started, my lunch bag was staring at me. hehe Yeah, it's sad the lengths I go to because of my caffeine-free morning brain. I need a coffee maker that not only makes the coffee automatically, but can stick me with an IV before I wake up.
Monday, April 21, 2014
I have been of SP for too long due to serious knee pain. No excuse, though. I should have still been more mindful. In celebration of Earth week, I am planning a week of eating home-cooked meals every day. Make dinner each night at home and take my lunch to work along with breakfast. Juggling this along with full time work and two classes is going to be hard, but I can do it if I plan accordingly.
Breakfast: Quinoa with cranberries and pecans with honey.
Lunch: Leftover ham with mustard sauce and steamed broccoli.
Dinner: Kale and prosciutto chicken roulade, [corn], tossed salad, steamed broccoli.
Todo: Cut chicken thighs for tomorrow morning and prep the slow cooker.
Breakfast: Quinoa with honey, cranberries, and pecans.
Lunch: Leftover chicken roulade and broccoli.
Dinner: Chicken tikka masala in the slow cooker, jasmine rice, roasted squash,
Breakfast: Toast with sunbutter
Lunch: Leftovers from dinner
Dinner: Homemade Hawaiian pizza, baby carrots, side salad.
Breakfast: Flax granola or toast with sunbutter
Lunch: Carrot soup, Salad with goat cheese.
Dinner: Grilled salmon (test), sauteed kale and zucchini
Breakfast Quinoa or toast with sunbutter
Lunch: Carrot soup, Salad with goat cheese
Dinner: Chicken and ham leftovers
Breakfast: Quinoa or flax granola
Lunch: Salad with goat cheese and soup
Dinner: Slow Cooker chicken (not sure what kind), brown rice, salad, [corn]
Breakfast: Quinoa or flax granola
Lunch: Carrot soup and grilled cheese
Dinner: Pork tenderloin, kale, red potatoes
[items in brackets] are things I make for the family but I don't eat.
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