Weekly Meals

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. 

Dinners

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.

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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).

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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

Weekly Meals #2 (1 of 2)

tuesday: BBQ Cheddar Burger + avocado (minus fried onions) from Smashburger.  Served with sweet potato fries.

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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.

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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.

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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.

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saturday: out to eat BBQ at Gabby’s.  I got the BBQ Chef Salad with Smoked Turkey.

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Lunches

Leftover salmon pinwheel on a salad with spinach, carrots, blueberries, strawberries and cherry tomatoes.  With an apple on the side.

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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

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BREAKFAST

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.

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Snacks-Desserts

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.

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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.

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workoutThe 99 Workout.  It was a long one (for me at least).  Took me over an hour to complete.

Comments

  1. says

    Gahh now I need to go make polenta and cornbread (I just need to make everything that has corn meal in it). Also, those salmon pinwheels look so fancy and fabulous!
    The 99 workout would definitely take me a long timeโ€” I’m tired just looking at it.

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