Tuesday, July 17, 2012

90/10 Week 4

I'm trying not to be snobby about food, even though I really have developed quite the attitude --or is it an obsession?-- about food choices, but I'm trying to keep in mind that these are MY food choices, and that each person must make his or her own.  So, when I go to Starbucks and my friend orders a Mocha Chocolate Chip Frappuccino with whole milk and extra whipped cream, and I order a coffee with skim milk and honey, I buy both and bite my tongue and try not to preach calories.  No one wants to hear it.  After all, it's a personal choice.  It's a personal choice based in education, but if you're not ready to be educated, all you hear is lecture.

So, imagine my surprise when I opened a Martha Stewart Magazine, a magazine I've long since abandoned due to its unhealthy and unobtainable ingredients, and found several 90/10 compatible recipes, containing ingredients that are commonly found at my local store.  What a weird, fun, surprise!

I'm quite eager to try them out, as I'm feeling a little stuck and finding it difficult to come up with new stuff every week that I can eat and stay true to my commitment.

Tuesday: Chicken and Pineapple Skewers, Tomato and Parsley Quinoa

Wednesday:  Supreme Nachos

(for 90/10, I will be eating the ground chicken version and omitting the chips and the cheese)

Thursday:  Grilled Portobello Caps with Spaghetti Sauce, Romaine Salad

Friday: Flank Steak Stir Fry, Brown Rice

Saturday:  Black Bean Burgers with Pineapple-Cranberry Relish, Kale Chips, home fries

(90/10 skips the fries)

Black Bean Burgers

1/2 Green Pepper, seeded, roughly chopped
1/4 med. onion, peeled
3 garlic cloves, peeled
1 15 oz cans black beans, drained and rinse
1 t. italian seasoning
1 t. dried basil
1 1/4 t. salt
2 T. sugar free pizza sauce
1 large egg
1 C. whole wheat breadcrumbs
cooking spray

Puree pepper, onion, garlic and half the beans, ital seasoning, basil, and salt and pizza sauce in blender until the consistency of guacamole.  Transfer to a mixing bowl and add remaining beans, egg, and breadcrumbs.  Divide into 7 balls and flatten into patties.

Heat in pan coated with cooking spray.  3-4 minutes on each side until deep brown.

Serve on whole wheat buns with pineapple cranberry relish, lettuce, red onions, and coarse ground mustard.

Pineapple Cranberry Relish

3 C. fresh pineapple chunks
2 cups fresh cranberries
1/4 c. honey
1/4 cup toasted almonds
1 T. grated orange rind

Pulse pineapple and cranberries in blender several times until coarsely chopped.  Pour into 2 qt. saucepan and add honey.  Mix well, bring to a boil over med high heat.  Reduce heat to med low and simmer 15-20 minutes or until thickened. Remove from heat and stir in almonds and orange rind.  Place in storage container and bring to room temperature.  Cover and chill until needed.

Sunday: Pork Tenderloin with Pomegranate Glaze, Brown and Wild Rice Mix, Steamed Green Beans

To alter the recipe to make it 90/10 Compatible, substitute agave nectar for the sugar and reduce to 1 1/2 Tablespoons.

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