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Thursday

Posted May 22 2009 10:40pm

I began Thursday with a morning trip to the gym (still trying to find activities that don’t exacerbate my IT band/hamstring/butt pain). After 30 minutes of elliptical, 10 minutes of rowing, and some foam rolling I was feeling pleasantly sweaty!

Breakfast was coffee, calcium supplement,  1/2 apple, 1/2 banana, cinnamon raisin bagel, and Tbs Barney Butter (almond butter).

Breakfast

Lunch was my usual salad and iced green tea. I ate outside in the sunshine!

Lunch

Today’s mix included:

  • spinach
  • shredded carrots
  • sliced red onion
  • sliced mushrooms
  • 2 Tbs balsamic vinaigrette
  • white beans & chickpeas (~1/2 cup)
  • feta cheese (~1 oz)
  • Tbs craisins
  • Tbs whole grain croutons

It was delicious! But I need to stop buying $2 bottles of fancy iced tea….

I love Annie’s graham bunnies so much! I finished up what was left in the box (maybe 1.5 servings?) for an afternoon snack. Now it’s time to buy some more! Bunny Grahams I knew dinner was going to be late (~9pm) so I need a little pick-me up after work. I was lured in to Tasti D-Lite where I purchased a small cone.

Small Cone

Once I got home, I began preparing dinner. I based my Middle Eastern Stuffed Peppers on a recipe I found in Women’s Health Magazine.

empty peppers

The filling

Cooked Peppers

Read on for the details on my version:

Ingredients

  • 4 red bell peppers
  • 1/2 – 1 lb ground turkey breast
  • 1/4 cup chopped olives
  • 1/2 cup golden raisins
  • 8 oz tomato sauce
  • 1 tsp diced garlic
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 cup cooked brown rice

Directions

  • Preheat oven to 400 degrees
  • Cut tops off of bell peppers, save tops and set aside, remove seeds, and place peppers in a small baking dish
  • Spray a medium frying pan with cooking spray and cook meat, garlic, cinnamon, and cumin over medium heat for ~4 minutes
  • Add tomato sauce and raisins and cook for another 4 minutes
  • Remove from heat, stir in olives and rice
  • Divide meat-rice mixture evenly among the bell peppers
  • Cover baking dish tightly with foil and bake for 15 minutes at 400 degrees

Yum! My stuffed pepper was delicous with a glass of ice cold beer.

Dinner and beer

I finished the night with a few squares of my favorite chocolate bar – Cadbury’s fruit & nut!

fruit and nut bar

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