Wednesday, January 25, 2012

Meal Planning

As much as i enjoy cooking, it is easy for me to fall in a slump, get overwhelmed but what to make for dinner, and let the burden fall upon my hard-working husband.  which isn't fair.  after my successful big salad sunday night, i have been laying in bed thinking how to mix it up as not to tire from this super healthy dinner.  in addition, i have been surfing tastespotting.com and stumbled across many many delicious looking healthy recipes, not to mention muffins and maybe a dessert or two.  and then i get overwhelmed by the seas of possibility and fall into my slump again.

big salad ideas:
mexican lime:
     greens, lime/cumin/chipotle dressing, black beans, avocado, bell pepper, cherry tomatoes, pumpkin seeds, cilantro, corn if in season
"hummus:"
     greens, lemon/tahini/garlic/cumin/cayenne dressing, chickpeas, parsley, roasted red pepper, carrots, olives, cucumber (for alex), almonds?
Spiced autumn:
     greens, orange/cinnamon/shallot dressing, roasted beets, roasted winter squash/sweet potato, parsley, mint? goat cheese, hazelnuts, beans?  inspired by orange beet salad
paprika:
     greens, lemon/paprika dressing, roasted winter squash, pumpkin seeds, chickpeas
harissa salad:
     greens, harissa dressing, roasted red peppers, mint, parsley, chickpeas
more to come!

Week of 1/23/12 Menu:
breakfast bread: zucchini pineapple
breakfast bar: Pumpkin Cranberry Chocolate Chip Granola Bars | Sweet Pea's Kitchen
soup I: curried-cauliflower-soup
soup II: tortilla soup
savory snack: sweet-potato-hummus-and-cumin-flatbread-chips
sweet snack: chocolate peanut butter clusters
smoothie I:
smoothie II:
Monday dinner: new yorker deli pizza
Tuesday dinner: red lentil and sweet potato curry with spicy cabbage and rice
wednesday dinner: big salad, chipotle lime
thursday dinner: curried-cauliflower-soup
friday dinner: crockpot-cheddar-beer-chicken-tacos
saturday dinner: roasted-brussels-sprouts-with-cranberries-and-barley
sunday dinner: tortilla soup

Tuesday, January 24, 2012

The "Big" Salad

After spending a few days with miss amanda rotella in New orleans, i have been thinking about my diet.  it's not bad, but it could be better.  She recommended i take a few weeks and cut a bunch of foods from my diet to help kick start my metabolism.  these foods to be omitted include lactose/dairy, soy, gluten, sugar, pretty much anything white and starchy.  I've been researching cleansing diets but havent had much luck finding the diet plan outlining her advice.

well i digress.  by researching all these healthy diets and cleanses, i have seen some commonalities.  these include greens, lots of greens.  especially bitter greens.  also includes fiber, and citrus.  lots of veggies.  so this inspired my dinner i made for alex and me sunday night, the Big Salad.  it was too delicious to be forgotten!

Big Salad, serves 2

Ingredients:
Juice of two lemons
6 garlic cloves
1 scallion
olive oil, divided
honey to taste
salt and pepper to taste
dash of cayenne
2 cups cooked garbanzo beans
balsamic, divided
pint cherry tomatoes
half red onion
arugula
half roasted pepper, sliced
1 carrot, shaved, grated, or julienned
sunflower seeds

Directions:
in a small food processor combine first seven ingredients.  my lemons were quite sour so i needed a lot of honey to balance it out.  Soak beans in dressing while preparing rest of ingredients.
half cherry tomatoes.  toss with olive oil, balsamic, salt and pepper.  slow roast on rack at about 300-350 degrees, depending on time.
dice red onion and saute on medium heat until beginning to brown.  add salt and splash of balsamic, lower heat and saute until beginning to caramelize.
divide arugula between two bowls.  top with tomatoes, beans/dressing, onions, carrots, roasted pepper, sunflower seeds.  Serve and enjoy!