Archive for August 9th, 2011

August 9, 2011

WIAW: Normal Edition

Guess what!!! I flailed around in the water swam for 15 continuous minutes yesterday morning! Woohoo! That’s a first for me. Here was the overall workout: I completed 10 minutes of lower body pilates before heading into the pool. I then swam 15 minutes, walked 1 minute, and swam 14 more minutes. It was an excellent start to the day!

Okay… moving on to the yum stuff….

I wish I had a cool theme for you guys this week, such as WIAW Dessert Edition, Vacation Edition, or even Pretty Picture Edition, but I don’t. Luckily, WIAWs are always fun as-is. Check out Peas & Crayons for other WIAW posts.

Breakfast has been broken into only 2 parts this week. Yeah… crazy. I’m having 1 of the 2 Kashi Pumpkin Spice Flax Crunchy bars or a banana pre-workout. I thought the bars would be like Nature Valley bars, but they’re actually sooooo much better.

From Official Kashi Site

Once I get to the office, I’m having 1 scoop (80 calories) of all-natural vanilla whey protein cooked in 1/3 cup of oats. I top that with a shake of pumpkin pie spice and 3 diced almonds. The protein to oats ratio is a little off, so it comes out sort of like a rubber muffin top. It’s not particularly tasty, but it’s fun to eat and super filling.

alien protein oats

Lunch is the awesomeness I described in yesterday’s recipe. It reheats very well.

tuscan food is good, even if it's not tuscan

So far, snack has been either a pink lady apple or a plum with 1 serving of 2% cottage cheese. Although it’s pretty good, I think I may change it out one or two days with a Larabar, yogurt, or something a little more sinful. Muah-ha-ha-ha! I hope I see a cookie in my future!

plum

Ya think that was a gigantic blueberry at first?

Dinner Monday and Tuesday was vegerific. I made a bag of these veggies with a little extra broccoli slaw added to the mix while I cooked 1 serving of quinoa (divided between both nights).

veg love

I served baked general tsao’s tofu. Yum! Yes… I’m one of those oddballs who actually likes tofu, especially baked.

general tsao's tofu bowl

Tonight will be an Italian-style bake of eggplant, zucchini, chickpeas, red sauce, and Parmesan or feta. I’m pretty pumped!

Of course every night has at least 1 treat. Monday was half a green apple with a spoon of peeb, but Tuesday included loads of popcorn. Who knows was I’ll be craving later tonight!

What was the best thing you’ve eaten lately? Are you a fan of tofu?

August 9, 2011

Tuscan Tomato Rice Bowl

It has been a loooong time since I’ve shared a recipe, or at least it feels that way.  When Trader Joe’s didn’t have what I needed to make a lentil curry dish for lunch this week, I was forced to go against the list.

Regular readers probably know that I’m a stickler to my store list.  My handy-dandy list limits impulse buys, ensures I remember (most) things, and keeps me from wandering around like a lost and very confused child.  Yes, the list is a must, so you can imagine how devastating it can be when my little TJ’s is missing 3 of the 5 ingredients I need for a recipe.

I improvised.  TJ’s – 1, Tiff – 0.  But my improvisations helped me make something awesome.  TJ’s – 1, Tiff – 1.  It’s a tie; I’ll leave it at that.

rice bowl of yum

Tuscan Tomato Rice Bowl

the yums

Ingredients

  • 5 servings of brown rice
  • 3 cups low-sodium veggie broth (best if it’s got a fair amount of tomato in it)
  • 1 tsp olive oil
  • 1 small onion, diced
  • small handful of grape or cherry tomatoes, chunked/diced/whatev
  • 1/2 cup fresh, thinly sliced basil
  • 1 bag fresh spinach (looking back, I think I’d buy a frozen box of it next time)
  • 1 can chickpeas, rinsed and drained
  • 3 oz sliced, sun dried tomatoes NOT in oil (I used 5/6 the full 3 oz.  I ate 1/6 in a sandwich.  Recommended!)
basil

Directions

  1. Cook rice according to package directions in broth.  Meanwhile, prepare other ingredients.
  2. Heat oil in pan.  Add onion and saute until soft.
  3. When rice as 10 minutes remaining, gradually fold or stir in spinach.  It will wilt and cook down significantly.
  4. To onions, add fresh tomatoes and basil.  Cook and stir 3 minutes or so, then remove from heat.
  5. When rice is done cooking and needs to rest, stir in any remaining spinach, chickpeas, and sun dried tomatoes.  Then stir in the onion, basil, and tomato mixture.  Let all ingredients cool slightly.  Serve into 5 containers for a week of awesome lunches.
ready 2 go

This comes to approximately 310 calories per serving if you divide it into 5 servings.  It really depends on which ingredients you choose, but that’s about what mine equaled.

Note 1: I would have loved to have added a little more fresh spinach and some toasted pine nuts.  However, I cook on a budget.  I also cook simple meals.  I think you all will appreciate both aspects.  If not, go buy yourself some pine nuts.  I bet they’re lovely.

Note 2: I would have also loved to add feta cheese.  That’s no surprise.  I’m also keeping an eye on calories, and I think many of you will appreciate that as well.  If not, go buy yourself some feta.  I bet it’s lovely.

By the way… I named this “Tuscan” because of this funny “news” article from The Onion:

Area Woman Will Eat Anything With ‘Tuscan’ In Name

MARCH 2, 2009 | ISSUE 45-10

JEFFERSON TOWNSHIP, NJ—Veterinary assistant Lauren Millardi, 27, will eat any dish prefaced with the word “Tuscan,” sources reported Monday. “Tuscan shrimp, Tuscan garlic chicken, it doesn’t matter,” said Millardi’s boyfriend, Tim Vernacini. “I’m not really sure if she even knows what makes food Tuscan, but there’s something about that region-specific culinary modifier that she finds inordinately appetizing.” Vernacini added that Millardi likely would have loved the 2003 movie Under The Tuscan Sun had it not failed to meet her strict film criterion of having taken place between the years of 1743 and 1919.

This dish would actually be much more “Tuscan” if it included white beans and orzo instead of chickpeas and rice.  Close enough though, right?

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