It’s time to look at a bunch of meals again! I’ve realized that Andrew and I love our corn products…creamy polenta and thick slices of cornbread were the highlights of our menu last week.
sunday: Chicken, broccoli, sugar snap pea, red bell pepper stir-fry with brown rice. Tossed in a random stir-fry sauce. Topped with chives and sesame seeds.
monday: Salmon pinwheels from HEB (loved them) with a wedge salad topped with tomatoes and homemade blue cheese dressing. On the side was sweet potato buttermilk biscuits (sharing recipe soon-ish).
Homemade blue cheese dressing: 1/2 cup greek yogurt, plain + 3 tablespoons low-fat buttermilk + 1/3 cup blue cheese, crumbled + dash Worcestershire sauce + salt/pepper
tuesday: BBQ Cheddar Burger + avocado (minus fried onions) from Smashburger. Served with sweet potato fries.
wednesday: Polenta topped with pesto, oven-roasted tomatoes, and a version of Jessica’s Creamy Parmesan White Bean Stew (I halved the recipe and left out the bacon). We loved this meal (well, I loved this meal). I’m excited to build other recipes around the creamy polenta base.
thursday: I went to a cooking class at Central Market taught by Robin Plotkin. It was sponsored by Dairy Max and the Houston Academy of Nutrition & Dietetics. The cooking class discussed how to address patients who have self-diagnosed themselves with lactose intolerance and how we can all incorporate lactose-containing products into our diet. I’m actually switching from almond milk to lactose-free milk this week. We’ll see how it goes.
The menu for the evening was: cottage cheese guacamole (my favorite recipe of the night), arugula salad with yogurt-cilantro dressing, turkey meatballs with yogurt salsa, grilled veggies and kale mashed potatoes. And there was dessert.
friday: leftover pizza from Star Pizza that Andrew brought me + wedge salad with more of that homemade blue cheese dressing. I’ve never been to Star Pizza, but after tasting the pizza I cannot wait to go there in person! I had half a slice of Marilyn’s and half a slice of Joe’s. Both were served on a whole-wheat, Chicago-style crust. So very good. And cheesy.
saturday: out to eat BBQ at Gabby’s. I got the BBQ Chef Salad with Smoked Turkey.
Leftover salmon pinwheel on a salad with spinach, carrots, blueberries, strawberries and cherry tomatoes. With an apple on the side.
Other lunches included lots of leftover chili (from Andrew’s chili cook-off at work) and leftover white bean soup. Always served with a side of this cornbread.
Kale smoothie: 1 banana, frozen + 1-2 cups kale, leaves pulled from stem + 1 date, pitted + scant 1/4 tsp cinnamon + 1 cup almond milk + 4-5 ice cubes
Paired with a sweet potato buttermilk biscuit (recipe soon-ish) with cherry jelly and a scrambled egg.
No-bake Sweet Potato Chocolate Chip Cookies: 1/3 cup oats + 1 tbsp almond butter + 2 tbsp sweet potato puree + 1 tsp honey + 1 tbsp raisins + 1/8 tsp cinnamon + dash salt + 1 Dove dark chocolate square, chopped. Mix everything together and roll into 4 balls. Allow to sit for at least 1 hour in the fridge.
Katie’s Brownies. So fudgy. Don’t eat without a glass of ice cold almond/cow/soy milk nearby. That is the mark of a good brownie…so chocolatey.
The 99 Workout. It was a long one (for me at least). Took me over an hour to complete.