Someone was asking me the other day if i starve myself on my planned meals nutrition program thing. Well… this was Thursday’s dinner. Salad. With balsamic chicken, strawberries, spinach, sunflower seeds and balsamic dressing (balsamic, olive oil, honey, dijon mustard, lemon juice).
large bowl of it too.
I really really LOVE dinner salad, its healthy and supper filling.
A serving is 1 red container, 1 green container, 1 purple container and 1 orange container (dressing and seeds)
Then i took the leftovers and turned them into lunches. It turns out that mason jars seal really well (i know, everyone who made canned food knows that!) and the food in them stays fresh forever, even when you store it with dressing already in. Had one for lunch today and it was absolutely glorious.
When grandma asks me what i want for my birthday, i shoot for the moon. Or in this case… a fairly pricey blender, though it was on sale.
It has arrived, though i have not yet had a chance to open the box. This weekend i am going to BLEND ALL THE THINGS! and hten i will write a review 😀
I got this recipe from the 21 Day Fix Extreme book but i modified it so here we go –
Non stick spray
1 10 oz bag of baby spinach
1 red bell pepper
2 green onions
Heat oven to 375
Coat muffin tin with spray
Wisc all eggs together, add salt and pepper.
In a food processor, puree spinach, pepper and onion.
Add spinach, pepper, onion goop to the egg mixture
Evenly pour into muffin cups
Bake 25 min until toothpick comes out clean
I mentioned earlier drinking water, but i know not everyone can just drink it up plain. Well, have no fear!
On top of just adding cucumber or frozen fruit straight up to your tall glass, you can instead pre-make these awesome ice cubes and have them at hand.
I really like adding one of each to my glass 😀
Puree fresh or frozen strawberries and mix in a small amount of filtered water. The consistency should be thick but pourable. Fill ice cubes trays with the puree and place in the freezer until frozen.
For the basil flavored ice cubes – fill the ice cubes trays half way with filtered water and place in the freezer for 20-30 minutes. Remove and top the partially frozen cubes with fresh chopped basil, then fill with additional filtered water as needed. Place back in the freezer until frozen.
In the SCA there is an awesome mushroom pie/quiche that i often make for events. It keeps well and is a good way to eat a fast meal. I decided to modify it a bit and make little breakfast bites that are easy to grab and take in the car. I made these a few weeks ago and finally decided to write them up. Here we go!
A little olive oil (for cooking the mushrooms)
1 (10 oz) package baby spinach (instead of the normal parsley – to make it healthier)
1 cup shredded cheese of your choice (I use mozzarella and parmasean split in half)
1 (8 oz package) mini-bella mushrooms, chopped
Salt and Pepper, to taste
Preheat the oven to 375F
Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes.
add spinach and cook until it is just wilted, 2-3 minutes. Set aside
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and cheeses to the eggs. Mix well. Season to taste.
Divide evenly among the 12 muffin cups.
Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
keep in a covered tightly Tupperware in fridge and grab one on the go every morning!
1/2 green, 1/2 red, 1/2 tsp each 🙂
Or as i prefer to call them, tiny cabbages!! These are delicious, long as you don’t overcook them 🙂
- 1½ lbs brussels sprouts, halved
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
- Preheat oven to 425°.
- Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Makes 4 servings
1 green, 1 orange, 2 tsp