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Leftover Meatloaf and Steamed Veggies

Dinner 4/5/12:

For dinner, I had meatloaf that was leftover from the potluck. (Thank you, Morgan and Grant!)

I steamed some broccoli and cauliflower to go with it, then added some salt and pepper, then still thought it was bland but ate it anyway. Cauliflower is much better with flavor.

Hemp Seed and Dried Fruit

Snack 4/5/12:

I decided to try eating hemp seed plain…it tastes like eating a spoonful of sesame seeds…pretty boring. I will definitely mix them in with something next time.

The rest of my snack was dried apricots, a prune, some beef jerky, and some almonds.

Quesadilla and Stir-Fried Veggies

Lunch 4/5/12:

For lunch, I had a whole-wheat quesadilla with sharp cheddar cheese, some stir-fried veggies, and salsa.

Quick Veggie Stir-Fry

  • olive oil
  • asparagus (chopped into 1 inch segments)
  • onion (chopped)
  • zucchini (half-round slices)
  • pinto beans
  • salt
  • pepper
  • cumin

Sautee the asparagus with the onions for a few minutes.

Add the zucchini and sautee for a few more minutes.

Add the beans, salt, pepper, and cumin. Sautee for a few more minutes.

Eggs, Toast, and Apple

Breakfast 4/5/12:

Two leftover hard-boiled eggs (I ate only one yolk), three mini-toasts, and an apple.

Dominos Pizza

Dinner 4/4/12:

Wednesday is D&D night, so we frequently end up buying dinner (or heating up leftovers, if we have any).

We ordered a pepperoni pizza from Dominos, and I ate half.

Oh yes. It's as tasty as it looks.

Salad Rolls

Lunch 4/4/12:

At lunch time, I was craving salad rolls.

This is what salad rolls look like when I make them for other people:

Cut open to look prettier.

 This is what salad rolls look like when I make them for me:

Yes, that is a dinner plate.

By the time I get all of the ingredients ready, I’m usually super-hungry and impatient. So I fill the rice wrappers as full I can. They’re still tasty, just not as beautiful. I just think of them as mini-burritos.

Salad Roll Recipe (Adapted from my friend An’s recipe)

Ingredients

  • lettuce (hard centers removed)
  • cilantro (mostly removed from stems)
  • carrots (thin strips made with veggie peeler)
  • bean sprouts
  • hemp seeds (I added these for protein. You can also add chicken, shrimp, tofu, pork, etc. I used 1 TB per roll.)
  • rice vermicelli noodles (boiled 5 min, drained, and rinsed in cold water)
  • rice paper wrappers

Lightly soak each wrapper in tepid water until just pliable, allow water to drip off, then lay on plate and fill the above ingredients. Fold in the ends (like a burrito), roll, then eat!

Dipping Sauce

  • 2 Tb hoisin sauce (note: many brands of hoisin sauce are not gluten-free, please check if you are allergic/sensitive)
  • 3 Tb peanut butter
  • 2 Tb water

Combine in small microwave-safe dish. Microwave on high 20 seconds, stir.

Today is my first day trying hemp seed. I hear that it is a good protein source, but I want to test it and do some research before I make any long-term decisions.

I picked up this brand at Market of Choice.

I could barely taste the hemp seed in the salad rolls. I didn’t have a blood sugar crash, so I assume that it helped.

Each 3 tablespoon serving is supposed to have 10g of protein. I wonder how easily the body can access the protein/nutrients in hemp seed.

Shredded Wheat and an Egg

Breakfast 4/4/12:

1/2 bite-sized Shredded Wheat, 1/2 Kashi Cinnamon Harvest, and milk.

Our friend Angela left us some hard-boiled eggs after Saturday’s potluck, so I’ll be eating those for the next few days.


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