Wednesday, June 02, 2010
One day last week I had salad for three meals. Other things too, but that was an exciting feature.
This week's share included:
* more cabbage!
* more romaine!
* radishes (a little past their prime)
* fresh peas (in pods)
* garlic scapes (garlicky and green)
* green onions
* zucchini squash
This week I think we'll have: a Joy of Cooking low-fat Caesar salad with peas , grilled salmon fillet with asparagus, Alice Waters' sauteed radishes in butter and salt, and a Cooking Light colcanon soup (cabbage and potato). I've already been washing and chopping greens and shredding zucchini to freeze. I can't wait to make zucchini carrot muffins!
Wednesday, May 19, 2010
I am currently working through a head of romaine that is larger than a toddler. Really. Tomorrow night is bulgur tabouli in lettuce wraps. Think I might chop and freeze some for adding to soup/stew/saag paneer.
I have been looking up cabbage recipes for a rather large green cabbage and found this lovely site.
At least a dozen different ways to make stuffed cabbage, from Middle Eastern to Indian to Hungarian!
The strawberries are teeny and bright and marvelous! Radishes are in the lineup for tomorrow's at-work snack.
The broccoli went into a tofu broccoli stir-fry, though some will go in this weekend's orzo salad with tomatoes and herbs.
Next week's lineup:
* mixed greens
Now is the part where I need to learn to make many new things with mixed greens...
Thursday, May 06, 2010
My CSA is starting up soon! Tuesday is pickup. This week we will have:
* spring onions
I have a tub of black beans in the fridge and some mangoes / papaya. I am thinking a black bean and brown rice lime-spritzed lettuce wrap. Maybe with some frozen corn, salsa, tomatoes, spring onions, and an avocado. (And a flour tortilla with cheese for those who need such things to make it through dinner.)
Spinach will likely go into a new Indian recipe that calls for spinach and golden raisins. Or else spinach salad with tuna fish for lunch. Or eggs florentine for breakfast.
I may just roast the broccoli (hint of habanero-flavored olive oil for the grown-ups, plain for the young'un) and serve alongside the beef stew I have frozen from last week.
Depending on which herbs we get, I want to make a chimichurri to put on lamb for the grill.
And the strawberries? Maybe they'll make it home from the pickup, and maybe they won't.
Monday, April 26, 2010
The retirement party cake was sitting there, all pretty and sugary. I knew that there would be cake at the party. I had budgeted my day to allow for such an indulgence. I had my big slice, enjoyed my buttercream frosting and boston cream filling and loved every second of it. Was it a splurgy day? Sure. But it was all accounted for. I ate it and felt great.
But the next day, the cake was back in the work kitchen. No one else was around. Lots of other treats too. I was tired, and the coffee just wasn't cutting it. I had another slice. But this time, it was furtive, unplanned, sneaky. It didn't taste as good, feel as good. I went back for more -- a muffin, a slice of coffee cake, a handful of trail mix and M&Ms. But even stuffing all that down my gullet (and you know that's what I was doing) didn't make me feel less tired or less stressed. And it didn't taste as good as the cake the day before.
Monday, April 12, 2010
While WW first (re)taught me how to eat 6 or so years ago, it's really only been on SP that I'm tracking multiple nutrients. I don't eat meat often, so I have a hard time getting enough protein. Using the nutrition guidelines to plan my day, I'm finding that I don't get enough protein, and I don't always want to change what I've planned for dinner. So here (for me to remember and someone else to learn?) are a few high-protein low-fat snack ideas that I can bring to work:
* cottage cheese
* tuna fish / sardines
* jerky (I wonder if I can get salmon jerky somewhere?)
* oatmeal (who knew?)
* an egg
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