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Food Journaling

The last two weeks I have been writing down everything I eat and everything I drink no matter if it is healthy or not, I am going to the naturopath today to present it and see what he has to say about it. For the most part I eat really healthy, but it’s been a stressful few weeks so chocolate has definitely been a staple almost every day, I know that sounds bad but it’s good for the heart! 😉
I have been following his recommendation for having one cup of coffee before noon which has been easy because I just do it in the morning as I’m getting ready. I also have been taking a really strong probiotic in the morning and taking magnesium, fish oil, and vitamin D3 morning and night. At night I have also been taking cortisol prescribed supplement to help me sleep better along with 3 mg. melatonin.
I have been feeling better incrementally but the Central Sensitization has still been bothering me to the point I have bought a few pairs of new pants and are about to return them again. I am running out of clothes that do not make my legs hurt. There is a medicine that can help this that my doc had mentioned and I think I’ll just try it because I need to be able to live life in clothes!!
Also an update on life, I did just lose my job yesterday. I think I’m still in shock. But pretty much since I got sick my performance went way down because it was, for one: really hard to focus on work dealing with that much pain, and two: the pain was making it hard to sit. It is a fast paced job that needed a high production turnover and although I loved the work and learning all about fiber optics, that fast paced is not something I can do every day for months on end. I am one who is very detail oriented and can make a plan set look really professional. (I’m not bragging, that’s usually what others have said they like about my work). It was driving me crazy on how sloppy some I the plans others were working on to get it out the door looked. But the client wanted fast, so they get sloppy. That’s not something I want my name attached to. Enough about that…
Since I have no 9-5 job now (besides looking for a job) you might see more blog posts on what I’ve been eating. So that’s a plus. I’m really going to try to not lose my focus on the more important things this time around.
So now that I’ve chattered on, here’s my food journal for the last few weeks. I am posting it because some may be needing ideas, or you are curious, or you wonder how a single person eats. Whichever category you fall in, I hope it gives you inspiration. I will work harder on eating better now that I have more time to prepare food.

Food journal:
Saturday 11-2
Egg scramble (black beans, veggies, almond cheese), homemade Guac with organic non-gmo corn chips, water, coffee, green tea, sweet potatoes.

Sunday 11-3
Egg scramble (black beans, veggies, almond cheese), tortilla bean soup with organic non-gmo corn chips, water, coffee, CF peppermint tea, sweet potatoes.

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Monday 11-4
Sweet potatoes, smoothie (purple kale, celery, avocado, ginger, pear, banana, carrot, apple juice, lime, spiralina, chia seeds, kelp granules, cinnamon, hemp powder), coffee, white tea, water, tortilla bean soup with organic non-gmo corn chips, 1 square dark chocolate, banana, curry hummus w/ mushrooms & sugar snap peas.

Tuesday 11-5
Coffee, banana, smoothie (purple kale, celery, avocado, ginger, pear, banana, carrot, apple juice, lime, spiralina, chia seeds, kelp granules, cinnamon, hemp powder), oolong tea, water, tortilla bean soup with organic non-gmo corn chips, dried mango, black olives, 3 fried eggs.

Wednesday 11-6
Banana, coffee, water, oolong tea, smoothie (banana, avocado, ginger, lemon, whole beet, huckleberries, hemp protein powder, chia seeds, kelp granules, cinnamon, unfiltered apple juice), tortilla bean soup with organic non-gmo corn chips, Kombucha, chicken broth, salad rolls w/peanut sauce, salted caramel macaron.

Thursday 11-7
Banana, coffee, water, oolong tea, smoothie (banana, avocado, ginger, lemon, whole beet, huckleberries, hemp protein powder, chia seeds, kelp granules, cinnamon, unfiltered apple juice), poached chicken w/ginger sauce, jasmine rice, spinach, tortilla chips, sweet potato

Friday 11-8
Coffee, water, tea, GF oatmeal w/ walnuts, crasins, stevia, spices. Chips & salsa, sweet potatoes. Couple squares of dark chocolate.

Saturday 11-9
Coffee, water, sweet potatoes, egg scramble (eggs, black beans, onions, almond cheese, cilantro), BBQ ribs, sweet potato.

Sunday 11-10
Coffee, water, egg scramble (eggs, black beans, onions, almond cheese, cilantro), handful chips and salsa, quinoa noodle dish (w/ turkey sausage, cabbage, onions, garlic, kale, green peppers,…), chips and salsa, small almond huckleberry muffin (made by me).

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Monday 11-11
Coffee, water, mint green tea, 5 small almond meal muffins, Granny Smith apple, poached chicken with jasmine rice and steamed spinach (this was left overs, both time made my stomach cramp), black olives, dark peppermint chocolate, jasmine green tea. Chips & salsa.

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Tuesday 11-12
Coffee, water, tea, 5 small almond meal muffins, sautéed apples & cinnamon, leftover quinoa noodle dish, green Kombucha, few squares dark chocolate.

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Wednesday 11-13
Coffee, water, tea, GF oatmeal w/walnuts and crasins, 1 small almond meal muffin, pear, small sirloin steak & BBQ sauce, leftover quinoa noodle dish, few squares dark chocolate. Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac

Thursday 11-14
Coffee, tea, water, banana, GF oatmeal w/ walnuts & Crasins, Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac. Quinoa noodle dish, chips & salsa, milk chocolate squares.

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Friday 11-15
Coffee, quinoa noodle dish, Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac.

It kinda ends abruptly today because it’s only noon right now. So I hope this gives you some ideas. Most of my recipes I’ve listed except the muffins are in my blog, I will link some of the recipes or you can use the search feature to find them. For the sweet potatoes I just did butter (which I recommend ghee instead) and salt and pepper until they are soft.

I hope you are having a wonderful Friday and please comment below any of your favorite gluten free dishes you like to eat or if you have tried out any of my recipes. I love new ideas and would love the feedback. Please hit “like” if you enjoyed reading this.
***Update*** Doc said what I eat is really good, a lot of the same things…. But good. 🙂 but I have to cut out corn to see I it makes a difference. I will miss my chips and salsa. :-(…

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What I ate tonight

I’ve recently done an assessment of my physique and I think I need to make some changes in 2013….I know, typical for beginning of the year. To tell you the truth, I have been too broke to buy real food! I leaned more on potatoes, eggs, beans, oatmeal, chips n salsa for a few months too long! Today I got a payday incentive. So a grocery shopping I went!
First I’ll show you what I ate tonight and then I’ll explain. 😉

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I need to eat more veggies than I have been. Potatoes tend to add up after a while, same with beans. So I went to my fav natural food store New Seasons and loaded up on the organics! Almost all their produce is organic and I looooove that! ❤ I really don't like Trader Joe's cuz it's like a search and rescue for foods I can eat. No thank you!
I loaded up on my greens. Here's some of what I got; Red cabbage, purple kale, rainbow chard, red leaf lettuce, and baby spinach (the darker the healthier). Oranges, lemons, bananas and fresh ginger so I can do smoothies again. Got lots of frozen berries that need used. And I even bought….broccoli! :-/ eek! I'm not a big veggie lover, and specially with broccoli. But I …must …eat… Green…
I'm planning on steaming the broccoli with some butter, I can do that. Just not mushy or raw please.
The kale is outside my comfort zone too. When I worked at a deli we shoved it in between the crocks of the salad bar. Then I found out years later that people actually eat it?!? O.o
One of my friends is doing the Paleo diet (way too restrictive for me!) she LOVES kale, her kids chant "we want kale!" Strange… She showed me you can cook kale with bacon! Just sauté them together (I made the mistake of throwing in the kale too soon, let the bacon sizzle first!)
That was 1/3 of my dinner, the kale and bacon. Then I cut up some sweet potatoes (the white kind, can't remember if its actually a yam?) then tossed it with olive oil, pink Himalayan salt, pepper, garlic powder, and rosemary. Roast on 400° for 30 min.
Then the last 1/3 was quinoa boiled in chicken broth (make sure to rinse quinoa before you cook or it turns out bitter). Once that was done I added chopped green onions, red peppers, Roma tomato, avocado, & cilantro. D-LISH!
I gobbled it all up, but left room for my Bobs Red Mill GF/vegan Peanut Butter Chocolate Chip cookie! 😀 To cap it all off I brewed some jasmine green tea. Ohhh boy…no room for midnight snacks tonight!
When I eat something healthy I'll post a few of them, I know I love new ideas!
If you have any ideas for all the greens I bought, comment away!
So have a healthy happy 2013 and eat something green! 😉

 
 

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GF / DF Meatballs and Gravy

I tried out a new recipe from Pinterest, it’s a modified version to make it gluten free. My picture isn’t the greatest…
I had to improvise a little since I only had a pound of ground pork. It came out kinda too squishy to make meatballs, so I made it in a loaf pan (like meatloaf) and when it was done cooking just drained the fat and spooned bits into the gravy.
It called originally for garlic salt, but it was a liiiiiiittle too salty for me. (So just use garlic powder or fresh garlic).
I was impatient for the spaghetti squash so I tried it on the left over quinoa…wasn’t a winner…BUT it was D-LISH over spaghetti squash!
So here it goes for you comfort food junkies!

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Meatballs & Gravy

1-1/4 pound lean ground pork
1 egg, lightly beaten
1/3 cup quinoa
1/2 teaspoon garlic
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion, halved and thinly sliced
1 cup sliced mushrooms
2 tablespoons cornstarch
1 can (14-1/2 ounces) beef broth
1/4 teaspoon ground nutmeg
Serve over roasted Spaghetti Squash (with olive oil, salt & pepper)

Directions
1. Heat oven to 350 degrees F. Place a rack on a baking sheet and coat with nonstick cooking spray.
2. In a large bowl, mix ground pork, egg, cooked/drained quinoa, garlic, 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the black pepper. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet.
3. Bake meatballs at 350 degrees F for 20 minutes.
4. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook 6 to 7 minutes, stirring occasionally or until lightly browned. Add cornstarch to beef broth until the cornstarch is completely incorporated into the liquid. Gradually stir in beef broth in skillet. Bring to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg.
5. Add meatballs to the skillet and reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. Serve over roasted Spaghetti Squash (with olive oil, salt & pepper).

 
 

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GF vegan Mac n Cheese

GF Vegan Mac n cheese

Ingredients:
16 oz GF pasta
2 TB earth balance
1/4 c large flake nutritional yeast (LFNY)
Black pepper
Dash of onion powder
Pinch of garlic powder
Pinch of mustard powder
Dash of paprika
2 c almond milk (or other non dairy)
1 package Dayia cheddar cheese

Directions:
Boil water then add pasta and cook according to directions on box.
Drain pasta but do not rinse.

In med saucepan, melt butter over med-high heat. Add the LFNY, and paprika, whisk. Pour in milk and other spices until starting to thicken.
Pour in Dayia cheese and whisk until combined and melted.

Combine pasta and cheese.
Devour!

 
 

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Desperate Measures! (pun intended)

Like I said before…I am NOT creative when it comes to cooking. Even though I have a large collection of cookbooks.

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But after being FED UP! with looking online for recipes that include ingredients I already have…and asking my mom..(which she said chicken with salsa baked on top which was on my hate list as a kid!) I got a brainstorm at the last minute… Oh YEAH! Weight Watchers cookbook has great chicken recipes!! DUH!
So page 155 of the new complete cookbook has the yummy recipe posted below. :]

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Rosemary Chicken with Wild Rice (& Quinoa)
Makes 6 servings / 6 Points

Ingredients:
• 1 cup wild rice (I use trū Roots Sprouted rice & quinoa blend, Costco)
• 1 TBS olive oil
• 2 garlic cloves pressd
• 1 1/4 lb skinless boneless chicken breasts cubed
• 2 carrots diced
• 1/4 cup + 2 TBS orange marmalade
• 1/4 cup Dijon mustard
• 1/8 tsp fresh ground pepper
• 1 TBS dried rosemary

Preparation:
1) Cook the wild rice according to the package directions.
2) In a large nonstick skillet over medium heat, heat the oil. Add the garlic and sauté until golden, about 2 minutes. Add the chicken and carrots and sauté, stirring frequently, 3 to 4 minutes. Stir in the Rosemary; cook until chicken is cooked through, 3 to 4 minutes longer.
3) Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice; toss to combine.

It doesn’t look as appealing as it smells but tastes nutty and sweet n sour.
Very Mmmmm :-}
Bon appétit!

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