While my posting has been sporadic at best, I am hoping to try something new and fun this week. My daughter’s Bat Mitzvah is coming up in June and I am eager to slim down just a bit and get back on the “healthy-eating wagon”. I really believe that “we are what we eat”. So my plan is to put good foods into my body, making it strong and healthy. If I look better in my swimsuit, that’s just frosting on the cake (or the cherry tomatoes on top of an iceberg wedge. I’ll work on the metaphors).
I am loving the www.skinnytaste.com blog. Gina is an awesome chef and a really nice person (I know, I’ve met her!). She has weekly dinner plans to help make meal time a breeze. Best of all, she gives you an amazing guide to help you assess the recipes that are best for you (Weight Watchers, Vegetarian, Paleo, Gluten-Free). I am planning for lots of vegetables, a moderate amount of protein/fruit/grains, and low sugar/processed foods/gluten.
I thought I’d blog about the foods I’m eating with photos and simple recipes. Some won’t really be recipes at all, but an easy compiling of foods (like a salad). Please follow along and let me know how it’s going for you. Also, I’m taking quick photos to post, so please forgive any less-than-stellar photographs.
Breakfast: Scrambled Eggs with Salmon and Fried Onions
I used some leftovers I found in my refrigerator. Some already broil salmon (about 6 ounces). One piece of salmon should be about 1” in width. You can also ask your fishmonger to cut 6 oz. pieces. Salmon is a great food to eat, as it’s high in the nutrients and minerals your body needs to stay healthy (you can read about some of the health benefits here (http://healthyeating.sfgate.com/salmon-one-fishes-can-eat-5512.html#page1). I also used 3 eggs (you could only whites if you want) and half an onion. If I had scallions or spinach I would have used those too. I really like adding extra vegetables as often as possible.
I sprayed the pan with canola oil and added the onions. I cooked those until a bit crispy on the edges. In a separate bowl I scrambled the eggs and crumbled up the salmon. I poured the egg mixture over the onions. I ate half of this and saved the remaining half for tomorrow. I ate this with a cup of decaffeinated coffee and a tablespoon of non-fat, non-dairy creamer, as well as a glass of water. Try to drink 2 8oz. cups of water with every meal and you’ll be on your way to staying hydrated.
Lunch: Salad with Tomatoes, Corn, Avocado and Grilled Shrimp
I am heading to my favorite restaurant for lunch, Truck, in Bedford, NY. It’s farm-fresh meets Mexican. Most of the ingredients are locally sourced and seasonally based. The food is incredible (same holds true for the specialty cocktails and dessert). Again, this is pretty easy to make. You can follow the Tortilla Salad recipe on my blog and add the protein of your choice. The amount of protein you use should equal the size of your fist. If you want to make shrimp, but don’t know how, leave a comment and I’ll post some additional information. I would omit the tortillas for myself, as I’m avoiding processed foods (tortillas are from the factory, not the farm, unless you are making them from scratch) and gluten.
Here’s the recipe
Dinner: Taco Stuffed Zucchini Boats
Here’s the recipe
Dessert: Baked Pear with Cinnamon Ricotta
Here’s the recipe http://www.health.com/health/recipe/0,,10000002002233,00.html. I’ve never made it before, but it sounds like a perfect, sweet treat.