Healthy Meals

TNGeezer wrote:Quinoa makes a great bulgur wheat substitute in Middle Eastern dishes.  Our Iranian-American friend makes an incredible salad with quinoa, and I always overeat when we have supper with them.

Yes, I just learned about this! I'm growing extra parsley this year so that I can make tabouli using quinoa in place of bulgar. I found a recipe in the second Oh She Glows cookbook .

I love tabouli but bulgar gives me a hay fever symptoms .

I'm not much of quinoa or taboull fan, but GB's recipe looked pretty delicious.

We used to love tuna sandwiches and egg salad sandwiches. Now we lose the bread, serve the salads on a plate and eat them using celery "scoops" like chopsticks. Eating healthy can be fun.

We had a Mediterranean-Carribean salad with romaine, mixed greens, carrots, zucchini, parsley, mint, avocado, celery, cilantro, black beans and crumbled corn tortillas.  We topped it with goat yogurt and a squeeze of lime.

I called it health suey salad, but I am sure I will totally forget the name and recipe if we don't have it again in the next few days.

Speaking of suey, I have been on a campaign for years to get chop suey the respect it deserves.  It has been wrongly accused of being an American only recipe brought to this country by 19th century Chinese immigrants to sell to Americans.

I heard for years about how chop suey was not authentic Chinese food.  When I was in college in from 1978 to 1982, I was a real life Jack Tripper, rooming with two very nice coeds, one of who was from Taipei, Taiwan, and the other from Kuala Lumpur, Malaysia.  They both said that almost every supper they ever ate consisted of throwing together whatever was left and channing (stir-frying) it with whatever sauce was available.

In essence, throughout history most average Chinese families did the same, and that is what we in this country have called chop suey since about 1895.  

BTW, I was well fed and healthily fed.

Post workout protein shake:
10oz unsweetened almond milk
1 frozen banana
5 strawberries
50g protein
3g creatine

For dinner:
1.5 cup Steamed broccoli, carrots, parsnip, green and wax beans, 3oz grilled chicken breast, 1 hard boiled egg, 1/4 cup marinara, and a healthy squirt of Sriracha!


For dessert:
16oz locally brewed hefeweizen

Portobello mushrooms -- our new steak and bacon.   Cook it the same way for steak and the same way you'd cook turkey bacon when serving it with eggs. (Hubby is the cook in our house, so I'm a little vague on the details.)

Breakfast:
1/2 cup steel cut oatmeal with 1 chopped up hard boiled egg, curry, 1tbsp EVOO, cracked black pepper, pinch red pepper flakes, and a healthy squirt of Sriracha!

2 hard boiled eggs
2 plain brats w/1/2 cup marinara
1 cup steamed stir fry vegetables with teriyaki and an insane WASABI that had me on my knees begging for mercy
5 cherry tomatoes
1 delicious pilsner from Left Hand

RoOsTeR wrote:I'm not much of quinoa or taboull fan, but GB's recipe looked pretty delicious.

I'm in this camp too, but if its prepared well( and usually whitey simply) it delicious! Now I've just got to do it!

Today I Had a "Fresh" Salad with Cucumbers and Tomatoes and green onions out of my garden, Yes I said Tomatoes first of the season, there not big but they were soo good, I barbecued chicken and then sautéed some greens using bacon pieces + a little of the grease, what more could a man ask for. Oh! healthy well the salad was.  

Sounds delicious! Loves me some bacon

May is National Salad Month!! <~~ click

camprn wrote:May is National Salad Month!! <~~ click

What's with these Carrot Week and Salad Month festivities so early in the year?  Many of we northerners haven't even started to grow these things. 

Salad: Mustard, claytonia, and arugula (and a rocket flower sprig) from the garden,
with turkey, mango, sauteed red onion, peanuts,
and dressing (lime juice, sesame oil, black pepper, fish sauce, and a smidge of brown sugar.)

Beetles, what a gorgeous salad!  I'll bet it was tasty, too...  

I don't have a picture to share, but Hubs and I recently found another new favorite in this Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing:

http://peasandcrayons.com/2017/03/chopped-cauliflwoer-broccoli-salad-avocado-dressing.html

Crunchy; filling; with a lovely blend of complex, complimentary flavors; it's a perfect fit for Dr. Fuhrman's diabetes diet.

Ginger Blue wrote:Beetles, what a gorgeous salad!  I'll bet it was tasty, too...  

I don't have a picture to share, but Hubs and I recently found another new favorite in this Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing:

http://peasandcrayons.com/2017/03/chopped-cauliflwoer-broccoli-salad-avocado-dressing.html

Crunchy; filling; with a lovely blend of complex, complimentary flavors; it's a perfect fit for Dr. Fuhrman's diabetes diet.

It was! Would eat again!

Your salad looks pretty good, but I'd give the broc and cauli and brief zap in the microwave. Partly because that much crunchy makes my jaws hurt, partly because I can't leave recipes well enough alone and rarely follow them completely. The hard part here would be finding 1 1/2 ripe avocadoes. My usual grocery store usually sells three kinds of avocados: creampuffs (way overripe), rocks (unripe), and softshell clams (they seem just barely ripe, but you open them to find out they are mostly brown goo.)

For breakfast
1/2 c steel cut oats, 1 c unsweetened almond milk, hefty sprinkle cinnamon

YaY! Friday!
Protein for breakfast.
1/4 c steel cut oats soaked overnight in 1.2 c almond milk
scoop banana creme whey protein
sprinkle cinnamon
1 c plain Greek yogurt
Blend and enjoy your Friday!

RoOsTeR wrote:YaY! Friday!
Protein for breakfast.
1/4 c steel cut oats soaked overnight in 1.2 c almond milk
scoop banana creme whey protein
sprinkle cinnamon
1 c plain Greek yogurt
Blend and enjoy your Friday!

I just made up a batch of steel cut oats, almond milk and cinnamon. The cinnamon goes on at time of eating. I make up enough for five meals so that will last me a few days unless Mrs TD takes some, as she did this morning. She puts brown sugar on her oats but I avoid the sugar.  

Here's one of my favorite summer side dishes. Add a piece of grilled chicken or fish, and you've got a meal. I can't wait for my tomatoes to ripen so I can make this and use them in it. Here you go.

Quinoa, Black Bean and Corn Salad
Cook 1 1/2 cups of quinoa
While the quinoa is cooking, add a couple of tablespoons of olive oil to a large bowl that you'll be mixing the salad in. Mince or grate some garlic and add it to the oil, so that it can flavor the oil by the time the quinoa is done. I also add some cumin at this time, but if you don't like cumin, you can leave it out. When the quinoa is done, drain it, add it while still hot, to the oil mixture, and stir well. Add the juice of three, freshly squeezed limes and stir well. When the quinoa cools, add the following.
Diced onion, I add half of a really large Vidalia
One diced red bell pepper
One 15 oz can of rinsed and drained black beans
One 15 oz can of corn ( if you want to roast some corn on the grill and use that instead, it's even better )
A big handful of chopped cilantro (I suppose you could use parsley, if you don't like cilantro)

I've also thrown in some sliced cherry tomatoes and diced avocados, and that was really good too.

That's just beautiful! I love infusing oil with garlic before using it. We use to keep a small bottle of oil with garlic in it in the cupboard for....well, everything.

Heeeyyy...how come it's cooler at your house than at mine???
Sure hope it's heading this way.

CapeCoddess wrote:That's just beautiful!  I love infusing oil with garlic before using it.  We use to keep a small bottle of oil with garlic in it in the cupboard for....well, everything.

Heeeyyy...how come it's cooler at your house than at mine???  
Sure hope it's heading this way.

I don't know where my weather bar gets its info, but the thermometer on my shaded porch reads 90. And it's muuuuuugggy!!! Cooler and dryer weather is supposed to be on the way, I can't wait, this is too much for me. Whew!

Nice quinoa recipe.

1/2 c steel cut oats, then cooked
1 tbsp EVOO drizzled over top
2 tbsp fresh salsa
1 poached egg
fresh cracked black pepper
WIN!

Can't seem to wrap my li'l pea brain around that way of using oats, Rooster...even steel cut.  But hey...why not use them in a savory dish...?   It's not like they are naturally sweet.

This morning I made a giant fruit bowl out of what was left in a watermelon I'd scooped and eaten most of the meat out of.  Just kept cutting up and adding into the shell bowl one of all the fruits I could find, even frozen.  Threw in some sunflower seeds and stirred.  Ate some, covered the rest and stuck in the fridge.

Last night's supper was half a spag squash, nuked, fluffed and eaten right out of it's shell, topped with spag sauce and parm.  Just like the watermelon, it was cut in two across the short rather than down the length.  The other half is in the fridge uncooked.

Eating out of the shells means no dishes to wash!  They just get tossed in to the compost pile.
 
Wonder what else we can do that with...?