Monday, January 26, 2015

Easy Pizza

A very snowy day as Juno sweeps into town...

I bought Archer Farm fire roasted thin crust pizza crusts and Classico pizza sauce since Target was having a special mix and match deal.

Tonight we got them out and child made one and I made the other.

Before cheese:

After cheese:

By the child:

Toppings included:
- leftover ham & pineapple
- leftover meatballs
- leftover kalamata olives and Bulgarian feta
- frozen spinach
- frozen three color peppers 
- cheeses: mozzerella, Parmesan, Gouda, romano 

Sunday, January 25, 2015

Veg-full meatballs

I made these incredible meatballs tonight: 16 ping pong sized meatballs baked at 350 for about 45 minutes.

- 1 pound 80/20 ground beef
- about 1 cup chopped kale
- about 1/2 cup chopped zucchini
- about 1/2 cup diced peppers (mixed colors)
- about four tablespoons parsley
- about 1 teaspoon garlic pepper
- about 4 ounces crumbled Bulgarian feta

It was a little wet so I added 1/4 cup breadcrumbs. 

Saturday, January 24, 2015

Green ginger smoothie

This should be awesome:
- 6 ounces water
- 4 ounces Naked boosted green machine juice smoothie 
- 1 banana
- 1/4 nonfat plain yogurt
- 1 packet instant ginger honey crystals
- 1 scoop vanilla cream Pure Protein whey

Hot Grape Nuts Goop

I was shopping the other day and I found a coupon on Cartwheel for Grape Nuts. I used to eat hot Grape Nuts all the time! 

1/2 cup grape nuts cereal
A touch of honey 

Heat for 90 seconds in the microwave.

Today I added 1/2 cup fresh raspberries and some cinnamon. 

A great low fat breakfast full of iron, protein and vitamin C.

Wednesday, January 21, 2015

Evening snack: Hummus Brussel Sprout Wrap

I promised myself I'd eat clean today. I worked hard at the store, did a mild work out and ended up with 800 calories left if I intended to break even. Because I can't lose any more weight.

Yesterday I didn't reach my protein goal so I started today with a spirulina protein shake. Then at 9 a.m. I had breakfast/lunch: a small piece of zaatar bread heaped with very generous amounts of romaine and spring mix, some hummus, a touch of Bulgarian feta, and a little baba ghanouj. 

I punched out of work at 3 pm and got a nonfat unsweetened green tea latte (matcha in skim milk) for a snack/afternoon pick me up. I received a venti, so that means my calcium is in good shape today and the milk adds to my protein count.

Dinner was one serving ham, about a 1/4 cup tropical fruit (see previous blog entry) and about 3/4 cup boxed mac and cheese.

So for my snack I made Brussel sprouts. Put 12 of them in a six inch wrap with 1 ounce spicy gouda, less than 1/4 cup shredded Parmesan and-- get this-- 2 tablespoons hummus. 

It was so good. And I washed it down with a green apple Angry Orchard hard cider.

Easy tropical ham

Target had tropical fruit in juice on clearance for half price. It's two different varieties of papaya and pineapple. With a tropical tortoise in the house and a child who adores fruit, I bought them.


My mother-in-law brought a big old ham steak with the bone. I slapped it in the cast iron skillet and poured a can of the fruit on top. Sprinkled a pinch of ground cloves and here we are:

Tuesday, January 20, 2015

Pecan Crusted Salmon

I'm not a fan of salmon. So I dressed it up. This I very much enjoyed.

Preheat oven to 400 degrees. Grease cookie sheet with olive oil.

Serve with side salad. Mine was Italian blend greens with dried cherries, onion straws, kalamata olives, feta and a blush wine vinaigrette.

Place three salmon filets on cookie sheet. In small bowl, mix equal parts (I used about two teaspoons):
- extra virgin olive oil
- local raw honey 
- lemon juice
- Dijon mustard

Brush filets liberally with half the sauce.

In a second bowl, mix:
- about 1 cup finely ground pecans
- garlic pepper
- about 1 tablespoon parsley 
- about 1 teaspoon paprika

Coat the top of the filets and drizzle remaining sauce on top. Bake about 20 minutes.