This past week I’ve LOVED my veggies, especially cauliflower! My sister even joked that with all of the recipes I’ve been using cauliflower for, I will soon be able to write my own cookbook. It really is a great substitute for rice and even pizza dough now that I’m eating low carb.
As I mentioned, I’ve been having protein shakes for breakfast everyday. Some days I grab a pre-made Premeir Nutrition shake and other mornings that I have a bit more time, I blend up my own using protein powder and unsweetened vanilla almond milk. My go-to protein powders have been Syntrax Cookies & Cream and BSN Lean Dessert Banana Nut Bread. If you have any other favorite protein powders, please let me know.
As much as I crave variety in my dinner menu, you’d think I’d get bored with the thing for lunch everyday. I guess I’ve been loving my homemade wraps so much that I don’t mind. I use a Flat Out wrap, spread it with a Laughing Cow wedge, add clover sprouts or romaine lettuce, and fill it with ham & turkey or tuna, pickles, and mayo (on Fridays). I pair the wrap with popcorn/pretzel nuggets or sliced bell pepper/cucumbers with Bolthouse Farms yogurt dressing.
Dinners are where my variety and creativity have come into play. I’ve been having fun trying strange and unusual recipes, as you’ll see. I can’t wait to read everyone else’s WIAW posts so I can get even more new ideas. Since I’m avoiding eating complex carbs at night (rice, pasta, potatoes, bread), I’ve noticed that I’ve really been coming up with inventive substitutions. It’s fun experimenting in the kitchen.
Last Thursday I made pizza with cauliflower crust , and while I still need to perfect the recipe in terms of texture, the taste was out of this world. I’ll definitely make this pizza again and again.
Friday I was having my sister over for dinner, and since it’s Lent, we wanted to keep it meatless. But I also wanted to keep it from getting boring or blah, so I made my grilled sriracha-marinated tofu . It has the perfect amount of spice to warm up any winter night. I paired it with TJ’s Organic Power to the Greens sauteed with onions and garlic.
Saturday I made my delicious lowfat chicken curry , but instead of having a side of rice, I thought roasted cauliflower would be a great replacement. Boy was I right! I actually think I like the meal better this way.
I have been really enjoying turkey meatloaf “muffins.” I haven’t written a formal recipe post for them (yet), but I combine 1 package of Jennie-O Italian seasoned ground turkey, 1 whole egg, a few TBSPs of grated Parmesan/Romano cheese, 1/3 cup Italian breadcrumbs, 1 onion, and 1 red bell pepper. I spoon the mixture into muffin tins and back at 400 for 45-50 min. So, so good! I I love how the muffins give me instant portion control. Last night I had 3 muffins (mushed up in this photo) along with rainbow chard sauteed with onions and garlic.
I’ve been trying to make sure that my afternoon snacks have a nice balance of protein, carbs, and veggies:
When I’m not eating my carefully measured Girl Scout cookies (5 Trefoils = 160 calories), I’ve been loving Fage with 1/2 TBSP of cocoa and a few drops of chocolate liquid stevia. So rich and decadent, yet only 100 calories!
What was the best thing you’ve eaten today? This week?
I highly recommend joining in on the WIAW posts! Not only do you get a TON of great ideas for healthy, interesting meals, but you can make some new blogging buddies, too.