Atkins, schmatkins. I'm carb-loading in a big bad way this week, and it makes me happy. I love my carbs! (unfortunately I love them so much I tend to keep them around for a very long time as excess weight)
But this week I have an excuse to give in to my irrational carb cravings. My triathlon is Sunday, which means not only do I get to eat extra carbs, but I also get to taper my training sessions. Aaaah, the blessed taper week!
Sunday: Pioneer Woman's Beans and Cornbread
This is the first time I've included PW in my weekly menus. I got her cookbook from my awesome sister-in-law for Christmas, and I love reading her. Her recipes look really really good (too good...the woman loves her butter and bacon!) and she is hilarious and fun to read, but so far have not fit well into my trying-to-eat healthy menus.
Monday: Red Beans and Rice
Tuesday: Seafood Paella
I've been wanting to try Paella for a long time, but haven't been able to justify the cost of saffron nor been brave enough to try the recipe without it. Well, I finally bit the bullet and bought saffron, (Target, $10). My brother cooks up a mean Paella; I wonder if mine will pale in comparison?
Wednesday: Twice-Baked Spinach Potatoes, honeyed carrots
If you're not interested in keeping this meal vegetarian, feel free to serve the potatoes as a side to a nice grilled chicken breast or some grilled pork tenderloin; I'm serving them as the main dish.
Thursday: Zucchini Fusilli, garlic toast
Friday: Croque Monsieur, potato chips, coleslaw
Fancy name for a simple sandwich, a Croque Monsieur is just like a grilled ham and cheese crossed with savory french toast. Simple to make, filling, healthy...an easy family pleaser.
Saturday: final carb-load before the big day! Linguine with Spicy Shrimp, Garlic Bread, fresh salad
Thursday, August 5, 2010
Sunday, August 1, 2010
Food as Fuel
Somewhere after the invention of, perhaps, the sugared donut, people forgot that food is fuel. We need it to provide calories for our bodies to burn for energy, nutrients to help our bodies perform the way they were intended to perform, and keep our systems working properly. Instead, food has become a treat, a reward for the stressful lives we live, a comfort for down times, a vehicle to slow the rumbles. Instead, everything we put in our mouths, somehow, has to be the best thing we've ever eaten. Flavor has outranked content and convenience has become the CEO of our menus.
Before you think, "hello, soapbox!," let me be the first to admit that I love food. Not for its nutritional properties either, I love (LOVE) to eat! I eat the wrong things and I eat too much of everything. But I'm trying. I'm trying to see food as fuel. I'm trying to look at a food before I put it in my mouth and think, "how will this help me?" Beyond the obvious eye roll of satisfaction or curbage of cravings, that is. I'm trying to read labels before I even bring the food home. Especially now, with my triathlon two weeks away, I've got to become more considerate of what I'm asking my body to do, and how my food choices will help it do that.
Here's to a healthy, or at least healthier, week, everyone!
Sunday: Lasagna, spinach salad, whole wheat french bread
My favorite lasagna recipe uses regular (whole wheat) noodles but does not require they be boiled first. I use a combination of ground turkey and extra lean ground beef, and light ricotta. It's a little effort that goes a long way. One recipe feeds our family multiple times.
Lasagna:
12 (1 box) whole wheat lasagna noodles, uncooked
1 jar marinara sauce
1 lb meat (1/2 lb lean ground beef, 1/2 lb ground turkey)
15 oz light ricotta cheese
1.5 cups mozzarella (light if you can find it) cheese
1/4 C. shredded fresh parmesan cheese
2 eggs
1/4 c. chopped fresh parsley, or 2 T. dried parsley
1 t. salt
1/2 t. pepper
.5 cups mozzarella
2 T. parmesan
Brown and drain meat. Combine meat and marinara. Set aside.
Combine ricotta and next 6 ingredients. Set aside.
Coat a 9X13 pan with cooking spray. Spread 1 c. meat sauce in bottom of pan. Arrange 3 uncooked noodles on top of sauce. Top with 1 c. sauce, 1/4 cheese mixture. Repeat layers (noodles, sauce, cheese) until all is used up. Top with remaining mozzarella and parmesan.
Coat one side of aluminum foil with cooking spray, place foil, oil side down, on lasagna. Bake at 350 45 minutes. Remove foil. Bake 15 more minutes. Remove from oven; let stand 15 minutes before serving.
Monday: Shrimp Fried Rice
Tuesday: Double Bean Burritos, tex-mex salad
it's so hard to find side dishes for mexican dishes, other than the obvious refried beans and mexican rice. This Tex Mex Salad is easy and delicious, and provides the perfect balance to burritos.
Wednesday: (Birthday Dinner!) Grilled Rib-Eye Steaks, Baked Sweet Potatoes, Steamed Green Beans
This is my all-time favorite meal. It's simple, but it's delicious, and with the color combination from the black grill marks to the bright oranges and greens, it's absolutely gorgeous on the plate!
I eat my YAMS plain, because they have enough natural sugar for my taste, but my husband and kids enjoy them with a sprinkling of brown sugar. Nothing on the steaks but salt and pepper (or if you must marinade, marinade in light bottled italian or balsamic vinaigrette)
Thursday: Chipotle Salmon Burgers, home fries, Grilled Tomatoes with Basil Vinaigrette
I found the most delicious grape tomatoes at the farmers' market last week! They were huge, almost the size of romas. So tasty that we all enjoyed them plain as a snack...no dip, no nothing. Just pop, mmm, heaven. I will see if the same farmer is there this week, and if so, I'll be grillin' me up some fun.
I omit the mayo on the burgers and they're still good!
For the fries:
Oven to 400. Cut several white potatoes (I use 6 for our family of 4) into french fries or wedges. Toss cut taters with 1/3 cup oil, 1 t. kosher salt and 1 t. black pepper either in a mixing bowl or in a ziploc bag. Arrange coated fries onto a baking sheet, assuring single layered-ness. Bake at 400 for 45-60 min, or until golden brown and cooked through, stirring every 15 minutes to prevent sticking.
Friday: Apple Puffed Pancake, fresh fruit
After my lecture about food as fuel, I'll throw in this oh-so-unhealthy gem. Actually, it's not that bad!
Saturday: Pizza night!
Okay, okay, I promised you healthy:
Pizza Margherita
Before you think, "hello, soapbox!," let me be the first to admit that I love food. Not for its nutritional properties either, I love (LOVE) to eat! I eat the wrong things and I eat too much of everything. But I'm trying. I'm trying to see food as fuel. I'm trying to look at a food before I put it in my mouth and think, "how will this help me?" Beyond the obvious eye roll of satisfaction or curbage of cravings, that is. I'm trying to read labels before I even bring the food home. Especially now, with my triathlon two weeks away, I've got to become more considerate of what I'm asking my body to do, and how my food choices will help it do that.
Here's to a healthy, or at least healthier, week, everyone!
Sunday: Lasagna, spinach salad, whole wheat french bread
My favorite lasagna recipe uses regular (whole wheat) noodles but does not require they be boiled first. I use a combination of ground turkey and extra lean ground beef, and light ricotta. It's a little effort that goes a long way. One recipe feeds our family multiple times.
Lasagna:
12 (1 box) whole wheat lasagna noodles, uncooked
1 jar marinara sauce
1 lb meat (1/2 lb lean ground beef, 1/2 lb ground turkey)
15 oz light ricotta cheese
1.5 cups mozzarella (light if you can find it) cheese
1/4 C. shredded fresh parmesan cheese
2 eggs
1/4 c. chopped fresh parsley, or 2 T. dried parsley
1 t. salt
1/2 t. pepper
.5 cups mozzarella
2 T. parmesan
Brown and drain meat. Combine meat and marinara. Set aside.
Combine ricotta and next 6 ingredients. Set aside.
Coat a 9X13 pan with cooking spray. Spread 1 c. meat sauce in bottom of pan. Arrange 3 uncooked noodles on top of sauce. Top with 1 c. sauce, 1/4 cheese mixture. Repeat layers (noodles, sauce, cheese) until all is used up. Top with remaining mozzarella and parmesan.
Coat one side of aluminum foil with cooking spray, place foil, oil side down, on lasagna. Bake at 350 45 minutes. Remove foil. Bake 15 more minutes. Remove from oven; let stand 15 minutes before serving.
Monday: Shrimp Fried Rice
Tuesday: Double Bean Burritos, tex-mex salad
it's so hard to find side dishes for mexican dishes, other than the obvious refried beans and mexican rice. This Tex Mex Salad is easy and delicious, and provides the perfect balance to burritos.
Wednesday: (Birthday Dinner!) Grilled Rib-Eye Steaks, Baked Sweet Potatoes, Steamed Green Beans
This is my all-time favorite meal. It's simple, but it's delicious, and with the color combination from the black grill marks to the bright oranges and greens, it's absolutely gorgeous on the plate!
I eat my YAMS plain, because they have enough natural sugar for my taste, but my husband and kids enjoy them with a sprinkling of brown sugar. Nothing on the steaks but salt and pepper (or if you must marinade, marinade in light bottled italian or balsamic vinaigrette)
Thursday: Chipotle Salmon Burgers, home fries, Grilled Tomatoes with Basil Vinaigrette
I found the most delicious grape tomatoes at the farmers' market last week! They were huge, almost the size of romas. So tasty that we all enjoyed them plain as a snack...no dip, no nothing. Just pop, mmm, heaven. I will see if the same farmer is there this week, and if so, I'll be grillin' me up some fun.
I omit the mayo on the burgers and they're still good!
For the fries:
Oven to 400. Cut several white potatoes (I use 6 for our family of 4) into french fries or wedges. Toss cut taters with 1/3 cup oil, 1 t. kosher salt and 1 t. black pepper either in a mixing bowl or in a ziploc bag. Arrange coated fries onto a baking sheet, assuring single layered-ness. Bake at 400 for 45-60 min, or until golden brown and cooked through, stirring every 15 minutes to prevent sticking.
Friday: Apple Puffed Pancake, fresh fruit
After my lecture about food as fuel, I'll throw in this oh-so-unhealthy gem. Actually, it's not that bad!
Saturday: Pizza night!
Okay, okay, I promised you healthy:
Pizza Margherita
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