Wednesday, November 12, 2014
So this morning I woke up with the same migraine as I had last night. Well, almost the same--the intensity had gone up some with the mixed blessing of having my eight year old son in bed with us unexpectedly. I've been rather moseying through my day, but wanted to make sure I stayed on my anti-inflammatory eating plan. I started my day with an excellent weigh-in, so I wanted to keep that momentum going without too much effort. I had leftovers for lunch, so I knew that would be safe. Cauliflower-topped shepherd's pie made with chicken (not lamb).
Dinner was a quandary, though. I wasn't up for anything too elaborate. It was tempting to go for the leftover spaghetti squash and marinara meat sauce. Unfortunately, marinara and beef are not on my plan, so that was out. I was poking through my Rachael Ray Express Lane cookbook when I came across her recipe for Pasta alla Ceci (pasta with garbanzo beans). I had everthing needed, so I decided to give it a shot. I made some changes to the recipe as I went, like using dried herbs instead of fresh and using whatever white wine was sitting around. I also used a bit more parmesan cheese than it called for, since I was forgoing the tomatoes.
The result was absolutely delicious! I look forward to posting the recipe in sparkrecipes soon. I'll have to wait until I can sit at my desktop computer, though. My tablet cannot handle the task. The basics are as follows:
Heat 3 Tbsp olive oil in a skillet over medium heat with 1 tsp red paper flakes. Chop the garbanzo beans and add to the skillet with a tsp or so of garlic powder. I'm sure minced fresh garlic would be even better. Add thyme leaves, salt and pepper. Cook the beans for 2-3 minutes to mix the flavors. Add 1/2-1 cup of dry white wine or chicken stock. I used wine b/c I was out of stock. Cook it down for a few minutes, then take it off the heat. Add 1/4-1/2 cup of grated parmesan cheese to taste. Serve over cooked pasta of your choice or spaghetti squash. It mixed really well with the squash. I think next time I will add some greens into the mix too--maybe wilted spinach or kale.
It was a surprisingly tasty and hearty dish. And easy peasy for a day with a migraine.
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.
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