What’s Cooking this weekend! June 8th
Best of Intentions
If you are like me, once the week hits, you don’t get much of anything in your personal life done. I pretty much work and prepare for work…lucky for me I love what I do, and the days fly by! But I am still trudging up the steps after a long day, exhausted and looking forward to dinner and relaxing.
Rather than snacking on random foods and stressing about what I have in the fridge, I avert this whole bad situation by stocking up on the weekend. Every weekend I cook up foods that will last me at least through Thursday
A breakfast option, lunch and something to toss in with a protein for dinner.
So weekly I post what I am making this weekend. this keeps me eating better, but I saving money and looking forward to my next meal. Everything is done in one hour. So pump up some tunes, get out your knives and pots and try it out with me!
Breakfast or Dinner! Even good cold
1. Honey Harvest Quinoa – from Ellie Krieger So Easy Cookbook
1 1/3 cups quinoa
2 2/3 cups water
1 Apple – cored and cut into chunks
1/4 cup dried cranberries
1/2 cup lowfat milk – plus more for serving
2 tbsp honey
1/2 tsp ground cinnamon
Put quinoa in a mesh strainer –rinse under tap. Put rinsed quinoain a saucepan with the water
Bring to a boil, reduce heat to asimmer, cover and cook for 5 mins. Add apple chunks and cranberries and continue to cook, covered under low heat until water is absorbed – bout 10 mins
When quinoa is cooked, stir in 1/2cup milk, 2 tbsp honey and the cinnamon- cook until milk is heated – bout 2mins
I love this topped with some banana, agave and rax cacao powder as well!
2. Waldorf Salad with Steel-Cut Oats- great for lunch!
Chock full of protein, grains, omega 3′s and greens. ( I often add more salad greens to each serving)
*1 cup steel-cut oats, rinsed and drained
*1 cup water
*1 teaspoon kosher salt, divided
*2/3 cup coarsely chopped walnuts
*1 1/2 teaspoons honey
*1/8 teaspoon ground red pepper
*3 tablespoons extra-virgin olive oil
*2 tablespoons sherry vinegar
*1/2 teaspoon freshly ground black pepper
*1 1/2 cups diced Granny Smith apple (about 1 large)
*1 1/2 cups torn radicchio
*1 1/2 cups seedless red grapes, halved
1. Combine oats, 1 cup water, and 1/2 teaspoon kosher saltin a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes(do not stir) or until liquid almost evaporates. Remove from heat; fluff with afork. Place oats in a medium bowl, and let stand for 10 minutes.
2.Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in asmall bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture
Greens – Having cooked greens greatly increases you eating more greens and ones that taste great- so you actually want them, not just assign yourself to them!
i normally pull these ready made greens out for dinner with some fish or an egg on top, or both!
If you use most of your energy during the day – fueling with more carbs and protein ealier in the day and saving the light stuff for dinner, will keep you energized and thin!
Sautéed Greens with Pine Nuts and Raisins
Prep Time: 10 minutes
CookingTime: 10 minutes
1/4 cup pine nuts
2tablespoon olive oil
1/2 bunch mustard greens, chopped
1/2 bunch kale, chopped
1/2 bunch dandelion greens, chopped
½ teaspoons sea salt
1/3 cup raisins
1. Toast pine nuts on a cookiesheet in a 325-degree oven for 5 minutes. Set aside.
2. Heat olive oil.
3. Add greens, sea salt andraisins. Stir and cook 5 minutes.
4. Turn off heat, add in pinenuts and transfer to serving dish.
* Sprinkle with lemon juice before serving.