I’m an advocate of trying to eat healthy while having the bad stuff in moderation. You have to indulge sometimes. Because I was on the road last week I indulged probably more than I should have. Had cookies, fried food, etc. more often than I would at home during the weekdays. The weekends are my indulgent weekend. Yeah I know that’s call somewhat yo-yo dieting. But like I said before I have to have fresh fruit and vegetables in the house at all times. If I don’t I feel so incomplete.
Since I’ve been home, I’ve prepared some semi-vegetarian meals (there may have been bacon or turkey deli slice here or there) for lunch. They’re so light and I feel good about what I’m eating.
Monday – Cobb Salad – by simplyrecipes.com
I didn’t have blue cheese, nor did I separate the yolk and white of the egg when chopping. I also didn’t have chicken breast so I didn’t have any of that in my salad. To add the protein and fiber factor I added some flax seed into my salad.
Tuesday – California Club Sandwich and Yogurt and Sour Cream Ranch Dip
I didn’t take a picture of it. Super simple sandwich. Take some whole wheat bread, toast it. Slice up some tomato and avocado and some colby jack cheese. On the bread, spread a thin layer of mayo. Place turkey breast and bacon on top of the bread. Then pile the tomato, avocado, lettuce and cheese. Put on other piece of bread on top. As a side I had vegetables crudites with yogurt ranch dip. Recipe and picture of yogurt ranch dip are found below.
Wednesday – Greek Salad
I find greek salad super simple. Lettuce, tomato, cucumber, bell pepper, olives, pine nuts, and feta cheese. For the dressing, lemon or red wine vinegar, oil, salt, pepper and oregano. Mix and place on top of salad. For fiber and protein, I topped with flax seed. Because I didn’t have some meat and I wanted something a tad more filling I took some pita bread, drizzed it with olive oil, oregano, garlic powder, parmesan cheeze and mozeralla and placed it in the oven for 5 minutes and then broiled it for 2 minutes. YUMMY and easy. No picture of the pita side.
Thursday – Italian Veggie Panini and Vegetable Crudites and Yogurt ranch dip
Italian Veggie Panini
Take whole wheat bread and spread some goat cheese. Pile roasted red peppers, tomatoes, spinach, mozzeralla. Then sprinkle on some oregano or italian seasoning. Place other piece of bread on top. Place on grill (either a Foreman, a sandwich melt thingy, or on a grill pan) for about 6 minutes or until bread is toasted.
Vegetable Crudites and Yogurt-Sour Cream Ranch Dip
Slice some vegetables that you enjoy eating raw. I enjoy red bell pepper for sweetness, as well as some cucumber for crunch and because I had cherry tomatoes on hand I ate those. You could enjoy this with some sugar snap peas, celery, and carrots.
I found a ranch seasoning recipe online a couple months that I’ve put together and is sits in my refrigerator in a zip lock until I’m ready to use it. Because I have so many vegetables on hand and had a sandwich I wanted to up my veggie intake. I have greek yogurt on hand as well as some sour cream, so I mixed the two together and put a teaspoon of the ranch seasoning I had in the fridge and mixed some more.
Friday – Moroccan Couscous Salad with grilled chicken – by mediterrasiancooking.com
I love making couscous salads. Depending on my mood, I’ll throw stuff together and just make a vinaigrette for the dressing. Sometimes I’ll sauté some veggies and nuts and mix with cooked couscous.
For grilled chicken, take lemon juice, olive oil, salt and pepper and mix together. Marinate with chicken breast for 30 minutes or longer at room temperature. After 30 minutes, place on grill for 7 minutes. When done cooking, rest for 5 minutes and then cut into slices.
For breakfast, I’ll usually have some yogurt, fruit and granola or some a grilled peanut butter and banana sandwich. Like I did today. DELISH!
Dinner recipes that I made for the week to be posted in a couple days…