For dinner tonight I had the second half of my leftover lunch from yesterday, which was chicken and hummus from a delicious restaurant, Ali Baba, in South San Francisco. I decided to toss the pita, as I didn’t really need the extra calories.
Instead I made a simple salad: lettuce, tomatoes and mushrooms. I used the lettuce from our garden. It was nice and crispy and yummy.
The salad was delicious, nutritious and filing. It was the perfect complement to my hummus and chicken.
Eventually we will have tomatoes, asparagus, broccoli and herbs from our garden. Hopefully we will also have edamame and Brussels sprouts. Those are the experiments, so who knows. Sometimes our experiments work: crookneck squash; and sometimes they don’t work: eggplant.
I love veggies. There is hardly a veggie I have met that I don’t like. I steam a lot of my veggies, season them and serve over brown rice. Filling, delicious and good for me (and you)!
On the back of the Ziploc® brand containers I noticed a list of healthy snacks, all about 100 calories or less:
1 3/4 cups whole strawberries
1 small baked potato with a 1/2 cup of salsa and 2 tablespoons of fat free sour cream
1 3/4 cups cantalope
1 3/4 cups raspberries
1 3/4 cups popcorn
1/2 mini bagel and 1 oz. smoked salmon
1/2 cup low fat cottage cheese, plus 5 strawberries
My friend and reader Karen asked me a question couple of months ago. And I am finally answering it.
Karen wanted to know how I keep my rice fresh after making a week’s worth in my rice cooker. I bought a cheap rice cooker at Target and I have definitely used it worth every penny and more. (It also steams veggies.)
At the beginning of the week I make about 4 cups of brown rice. It goes into a Tupperware-like container in the fridge. When I steam veggies or make veggie/shrimp stir fry I get out some cold rice. I add a little bit of water and pop into the microwave for a minute.
I add my veggies or stir fry to my nuked rice, which seems almost fresh to my taste buds.
I can’t guarantee how fresh the rice actually is. But it tastes fresh and good and works for me. It takes a long time to make rice. Plus it is also difficult to make a small portion of rice every day.
I was grocery shopping on Saturday after my two hours at the gym. I was in the produce department grabbing my various fruits and vegetables for the week for Curt and myself. I was just finished bagging up some Brussels sprouts when a woman came over to get some small red potatoes and announced to me that she loves red potatoes. I agreed with her and then announced: I love vegetables!
And I truly do. There are very few vegetables I don’t like. The only thing off the top of my head that I am not fond of is zucchini. Some of my friends shared a zucchini “pasta” recipe with me last year. And I have to say I like it that way. And have been making that pretty regularly.
The great thing about vegetables is they are good for you, fill you up and contain all sorts of healthy things.
I recently bought a rice cooker and it came with a steamer. So tonight I made a week’s worth of brown rice and steamed the Brussels sprouts. One time I accidentally cooked the sprouts too long and they were mushy. But I have to say I really like them … Continue reading
Tonight I tried something a little different for dinner.
I made about 2 cups of brown rice. I make my rice for the week at once–since it takes time to cook. (Still need to get a rice cooker.)
My friends Becky and Cyrus recently tried a new recipe and they both shared it with me: Zucchini “pasta.” I didn’t follow the recipe exactly. I used one zucchini (peeled length-wise) and heated with a little olive oil and seasoned with salt, pepper and Kickin’ Chicken. Once the zucchini was cooked I put it over some brown rice and added some parm cheese to the top. (I didn’t have fresh–which would have been better.)
My dinner was fairly healthy and filling, which is what I needed after taking a hardcore spin class.
If you follow the recipe, Becky and Cyrus mentioned that they added chicken breast, which sounds good to me.
Too bad I didn’t end my work week that way.
Usually before a three-day weekend the office clears out early. I had a lot to do today. But about 4 or so I started to wrap up what I absolutely had to get done. (I pretty much always have work to do. I could work all weekend and not be caught up.)
But I was ready to go home. I didn’t want to stay at work another hour and then go on to yoga.
I met Curt at home and then we headed to McNally’s for a beer. That was a nice way to end the work week.
Day 5 of still some decent eating. For dinner tonight I baked a potato. Then I sauteed garlic in a little olive oil and then added sweet little tomatoes, mushroom and broccoli. I put the veggies on top of the potato with salt, pepper, Kickin’ Chicken and Tapatio. Quite delicious.
… Regina. Thank you to Lisa, Regina and Alicia for your comments. As I had stated before I got the last Comment Contest Tuesday post idea from a friend on Facebook. She received many more comments when she posed the question: What do you eat when you’re feeling very snacky but don’t need (or want) to consume a bunch of calories/fat? And I am gonna share some of the answers she received:
- Yogurt. Cheese stick. Pretzels and low-fat cream cheese. Turkey pepperoni and mini saltines. Dry cereal. Animal crackers. Avocado.
- Cucumbers in rice vinegar (or other vinegar with a touch of sugar). Sometimes I will consume an entire cucumber this way.
- Carrot sticks.
- Baby carrots, jelly beans, grapefruit.
- Pirate’s Booty, whole cucumber sprinkled with salt, baby carrots, sugar snap peas.
- Hard sourdough pretzels.
- Try virtual snacking: Imagine for one moment that you are eating the snack that you crave the most. mmmmmmm … tastes good … crunch, crunch … delicious! Next thing you know, craving=satisfied.
- 100 calorie packs of popcorn, apple with or without peanut butter or dark chocolate.
- Laughing Cow cheese triangles, good on celery.
So far so good on Day 3 of eating healthier.
For dinner tonight I marinated chicken breasts in fat-free Italian dressing. Grilled them on the George Foreman grill. Curt and I both had salad. And for myself I made cauliflower “mashed potatoes.”
Breakfast: oatmeal and coffee. Lunch: Zesty-Tomato Thyme soup and salad. Snack: some goldfish crackers. Oh and a glass of wine with dinner.
When I went to the grocery over the weekend I tried to plan out possible dinners for at least four nights this week. Last night was Brussles sprouts over brown rice and salad. Monday night was shrimp and veggie stir fry over brown rice.
What did you have for dinner?
Don’t forget to comment on Comment Contest Tuesday post to enter yourself into a drawing.