June 11th, 2013
My foodie self has been pleased lately (as have Kevin and my tummies), but I feel like I have nothing to show for it – aside from this foodie pic I snapped in Trader Joe’s this weekend…
My problem is that I cook what sounds good, but I fail to get it on paper. I also fail to get out my good camera and actually take a few fancy photos. Who has time for that when good smelling food is hot and begging to be eaten?
Here are two easy-peasy dinners I’ve made recently. Both serve two people, and neither require exact measurements. The spices/flavors are to-taste, so they’re very customizable. Nevertheless, their deliciousness makes them share-worthy.
Tahini Teriyaki Chickpea Stir Fry
- 2/3 can chickpeas, rinsed & drained
- 1/3 cup low-sodium teriyaki (approximately)
- 1 TBS tahini
- 3/4 cup quinoa
- 1 TBS oil of choice
- 1 bell pepper (small), cut into bite-size strips
- 1 cup broccoli florets
- 1/3 green cabbage, shredded
- Place chickpeas in container with teriyaki and tahini. Stir, cover, and refrigerate to marinate, at least one hour but all day is fine.
- Cook quinoa according to package directions, which should be with approximately 1.5 cups water.
- Heat oil in a braiser pan/chefs pan/skillet/anything with a lid.
- Add bell pepper to pan. Stir and cook about 2 minutes. Add broccoli to pan, perhaps with a little water (1/4 cup), and cover. Allow vegetables to cook 3 or 4 minutes while you finish shredding cabbage. Add cabbage to pan, stir, and then cover. Cook until vegetables are all starting to soften.
- Add chickpeas and marinade to the vegetables. Cook and stir until heated through, serve atop quinoa.
Mediterranean Summer Chicken
- 1/2 lb chicken, or one large split breast cut in half
- 1 clove garlic, minced
- 1/2 large zucchini, halved and sliced
- 8 grape tomatoes, halved
- 8 kalamata olives, halved
- 1/2 tsp (or more) capers
- 1/2 tsp (or more) dried basil
- 1/2 tsp (or more) dried oregano
- 1-2 tsp olive oil
- Preheat oven to 375 F. Tear off two large pieces of aluminum foil, about 12″. Place chicken in center of foil, and fold up edges to create a little bowl/packet. Place packets on a backing sheet. (Mine always seem to leak just a little.)
- Divide remaining ingredients in half and add to both foil packets. Crimp sides and top of foil, leaving room in each packet for the steam to circulate and a small hole for steam to escape.
- Bake chicken for about 30 minutes, though keep in mind oven temps may vary.
*Serving Suggestion: Serve atop a bed of wilted spinach and next to roast potatoes, lightly coated with olive oil, garlic powder, basil, and oregano. The potatoes can roast on a separate baking sheet. Just put them in 15-20 minutes prior to the chicken, and toss/turn them when you go to cook the chicken.
- Do you ever make stellar meals and forget to write them down? Or forget how you made them?
July 26th, 2012
I posted my Tuesday meals on my WIAW post yesterday, and I planned to eat basically the same thing all week. Hmmm… that didn’t work out so well.
First hiccup in the plan: un-satisfying lunch
I know better. That’s one of my top diet rules: don’t make a plan with food you don’t like. Of course, I didn’t realize I wasn’t going to like the dressing before I bought it, but nevertheless – this is what happened instead.
It’s a wheat baba ganoush pita from Pita Pit with spinach, cucumber, a little onion, and a little black olive. Yum!
Second hiccup in the plan: calorie miscounting
Tracking calories works best when you enter the right food into your calorie-counter app. I accidentally entered a Larabar mini instead of a regular Larabar. By the time I realized my mistake, I had already gone 110 over my limit. Oh well – no biggie!
I still thoroughly enjoyed my leftover channa masala without an ounce of regret. It tasted extra-good since I enjoyed it after my post-work trip to the gym. (20 minutes elliptical followed by 1-hour body pump class)
My arms were burning in class! I’m surprised I could hold up the camera for this sweaty photo once I got home.
May 29th, 2012
Well, my weekend was much needed. Sadly, I think I need a vacation from my vacation. Quick Recap:
- Friday: drove to Greenville, SC and stayed out much too late with friends
- Saturday: bbq party for late lunch, stop by the pool, grilling out with friends for dinner, and out again
- Sunday: home from Greenville, then pizza and sitting out with neighbors at night
- Monday: grilling out party with neighbors
By Monday, I didn’t really want to think of attending another BBQ, but I took one for the team because I like chillin’ in the neighborhood.
The weekend was a blast, but my waistline definitely suffered the consequences. When I work out hard, I fell empowered. I feel strong <- not just physically, but mentally. Now that I haven’t been working out so hard, I’ve felt my willpower and confidence dropping, so it’s time to give my bod a good kick in the rear.
I’m ready to do something about it. Here’s a sample meal plan:
- Breakfast: berry parfait
- Snack 1: 10 almonds and fruit
- Lunch: Greek salad (no cheese + healthy fat dressing) and pita
- Snack: protein shake and veggies
- Dinner: any healthy combo of lean protein, slow-burn carbs, and extra veggies (approx 400 cal)
Though I’m not quite back to my workouts yet, I’m going to push it just a little harder. For instance, I should be swimming 2-3 days per week, not 1. I hate swimming, but when that’s the only cardio you can do, sometimes you’ve just got to suck it up and dive in.
I'm much better at pool sitting than swimming.
I’m ready to pump it up – who’s with me??? (By the way, if you ever feel that you need a little support, feel free to tweet me or shoot me an email. It’s amazing how cohesive an online network can be.)
March 15th, 2012
I have some good news and some bad news. I normally prefer bad news first, but I think I’m going to make a little good news/bad news sandwich for you instead. Seriously, who can turn down a sandwich?
Good: My mommy flew into town yesterday. Yay! She went with me to the sports doc and the grocery store (just what she wanted to do on her spring break…), and then we had Mexican dinner. Yay Again!
Carne Asada & Caramelized Onion Quesadilla
Bad: This has been an off week for me. I felt crappy Sun + Mon, which means I didn’t stick to the LiveFit diet plan. I also had to skip a workout yesterday. Since I left work early to pick up mom, I had to get to work early too. Sometimes life happens, and sometimes diet/workout plans don’t. (Oh, and I also gained the weight I had just recently lost. Whoops!)
Mom, Tiff, and Dos Equis
Good: I plan to resume normal workouts today and tomorrow, but more importantly, I pick up where I left off next week. I’m enjoying this plan, so I’m not throwing in the towel. I’ll just repeat week 3. Oh – and this is worth noting - I almost did my first real pullup on Tuesday. I had some momentum getting up with a little hop, but this was the closest I’ve ever come, and it made me happy. The other thing that made me happy – the doc said I don’t have a stress fracture or anything, so when inflammation goes down, I can run again. Woohoo!
Know what else would make me happy? If you guys voted for me. Thanks!
- What’s making you happy this week?