A big haul from Tj’s and Whole Food
new products to try this week: Spicy Jalapenio chicken sausage. I’m sure I’ve had this brand’s sausage before but it was a long while ago
Uncured Black Forest ham for mom’s morning breakfast
sugar snap peas. Can you believe i never had this? Unbelievable! 😯 As I was searching for new salad ingredients, I say why not, let me try this. And I am so glad I grabbed it because it’s so tasty, crunchy, sweet and fresh! I can eat it as snack nonstop!
Irene’s cranberry biscotti. I got it at WF. It was $5.99, freaking expensive I know. But I was intrigued because it has no refine sugar, a short ingredient list, no artificials, its main ingredient is egg white ane each biscotti is 20 kcal. I ate one at the parking lot! Yeah, I was really intrigued. I was expecting something bland but it was just the opposite. It’s crunchy, sweet and really good flavor. I like it even more than standard biscotti because the texture is less dense. The only downside in addition to the price tag is that it’s a bit too sweet for me, I can’t eat more than 2-3 at once. So, if you like biscotti, give it a try.
Apple cider vinegar. I’m not sure I’m ready for the vinegar shot in the morning, but due to its benefits, I will use it in the salad dressing.
Bare Fruit apple chips. Since I love so much the Yoga vive chips, I wanted to try this one too since it’s a bit cheaper ($3.49 vs. $4.99). Well… although it’s good, crunchy and tasty, it’s not as popped as the Yoga vive ones. I guess I’ll keep buying Yoga Vive from now on.
Chopped Chard read to cook. I was looking for kale in Tj’s but couldn’t find it, so I’ll give this a try. I like chard too, they’re probably even more versatile than kales.
For dinner on Saturday I used up last weekend’s produce. Made a sauteed mustard greens with mushrooms
chinese turnip with onion cooked in coconut oil and soy sauce. I couldn’t believe how sweet it turned out. Was it the coconut oil or the onion? Anyhow it was delicious, definitely making it again.
together with oatmeal with 1/2 cup of chopped celery (it adds freshness and texture)
Sunday morning: food preparation for the week
made carrot ginger miso dressing for the salad
carrot ginger miso dressing
- 1 cup of baby carrots steamed
- 1 tbsp white miso
- 1 tbsp tamari
- 1/2 meyer lemon juice
- 1 tbsp sesame oil
- 1/2 inch ginger
- 1/2 cup water
- pinch of stevia
All blend together. Yumminess~~~ 😀
Prepare tomorrow’s salad
mix of greens (baby arugula, baby spinach, romaine, parsley), cucumber, cherry tomato, tofu, lentils, chickpea, 2 eggs and goat cheese. CAN’T wait to dig in tomorrow!!!
Lastly prepared Monday’s dinner. Ingredients used: wakame
chinese lean pork sausage
Ok, now menu planning. I NEVER EVER thought I’d do menu planning because I always prefer eating whatever I’m in mood of, so deciding what I’ll have for dinner a week in advance wouldn’t work for me. But since I got back to work I’ve been eating poorly, specially for dinner because I don’t have time nor energy to think what I want to eat. I just eat whatever it’s possible to make in 5-10 min and done with it. The result? I got bored with food, felt unsatisfied with what I was eating, was eating way too much snack to fill the energy-gap that I need to support the breastfeeding. I had a conversation with Star last week and told him the situation. He suggested me to start some menu planning and ask for my mom’s help to do the preparation so I can just cook when I arrive. My dear husband even sent me a menu! How sweet he is! 🙂 Although I didn’t take his menu but I am adopting the idea of menu planning for the week. Just think about it once over the weekend, do as much preparation as possible, and hopefully I’ll eat more balanced and interesting meals. So, here’s my first menu planning for the week:
Breakfast: rice cooker oatmeal (oats, almond milk, protein powder) using the preset timer feature. Pour everything the night before and will have warm oats ready to eat the next morning.
Topping ideas: pumpkin, blueberries, strawberries, cottage cheese and peanut butter (2 TBs or I’ll be hungry in 3 hrs)
Lunch: salad as above
PM Snack: greek yogurt with nut butter
- Monday/Tuesday: millet-cabbage-sausage one pot meal
- Wednesday: Tina’s cheesy garlic & Herb Brussels Sprouts with sausage
- Thursday: chard, mushroom and tofu bowl with a miso tahini dressing
Friday-Sunday: at home so I’ll eat what I’m in mood of. 😉
Q: Do you do menu planning? What’s on your menu this week?