I’m determined to get my midsection looking the way I want it to look by my birthday next month. This is going to be a pretty hard task but I also want to try to maintain it. I saw my dietician on Monday and I was looking for snacking options and sides to eat with whatever meat or poultry I was having for dinner. From her suggestions, I bought quinoa, wheatberry and amaranth. Of the three, I’ve only cooked quinoa before, so I started with it as I need to research how to cook the others. I was on a phone with my friend rummaging through the fridge, trying to figure out what to cook with it when I saw the following: cabbage, carrots, apple and cucumber. I decided a quinoa salad was what I’ll make.
My husband wasn’t so keen on quinoa before so I was praying he’d eat this and not fuss. I didn’t add any apple to his as he doesn’t like apple in salads which is beyond me because it’s the shit!. So here’s what I did:
Boil 1/2 cup quinoa in 1 cup of low sodium chicken stock – use the cooking instructions on the packaging. You can use more if you want but this was a test run for me so I didn’t use a lot.
Take half of a regular cucumber and chop into quarters.
1 cup of shredded carrots
1 cup of chopped cabbage
Once quinoa has cooled, mixed together and sprinkle with no more than a 1/2 tsp of salt to taste. Salt is optional.
And that is your salad! David said it tasted good and he took it to work (that means he *really* liked it). I’ll definitely make this again and add more quinoa as it had looked a little sparse in the bowl.
I’ll also experiment with the wheatberry and amaranth and if anything works I’ll share here :).
I’m back with a recipe! I decided to semi-document this one because my husband asked for them again within one month. I may have mentioned before that I cook dinner Sunday – Thursday, breakfast is almost every day depending on the schedule and lunch is normally leftovers. With Thursday being my “end of the week” for cooking, we turned it into something fun and called it “Fast Food Thursdays” – I cook something that is considered a fast food or not our normal dinner, something fun. We started it by buying fresh burgers from the supermarket but I decided to try my hand at it. Burgers and meatballs are basically the same ingredients so I tried Turkey burgers the first time, then meatballs with ground beef and my latest hit was chicken burgers. I even gave two to my trainer and she loved them. So I’m going to share this simple recipe with you. It’s something that you can make before going to work and let marinate so that they’ll be rich and flavorful when you’re ready to cook them in the evening.
1 lb chicken breast
1/4 cup bread crumbs
1-2 tbs onion
1 clove garlic (optional)
Parmesan cheese (shaved//optional)
Spices & herbs (I added about 1/4-1/2 tsp of all seen below, but it’s really you’re preference and the flavor you’re looking to achieve)
Combine all ingredients together, and mix well. I used an ice cream scoop to portion it out, and then pressed them with a fork to half inch thick and let set.
I was able to get about 6 burgers from this batch as I wanted a little more thickness to it. I put 4 aside to freeze as we’ll only have two tonight. I cook my burgers in the pan, not in the oven, and I don’t like to press them too much, I like them to stay thick and juicy. I added the parmesan cheese last time into the mix but I wanted to try it without this time and I’ll add it after. I used shaved parmesan not the one everyone sprinkles on hot dogs. I also left out the fresh garlic because I was being lazy but the last time it did taste good. Again, everything is optional. I like sharing recipes that give you the option to experiment as well or you can follow mine.
Please let me know if you try it and how it comes out. I’ll post a picture on Instagram later with mine cooked.
My husband has been craving pumpkin soup and since I can’t find pumpkin I decided to try a squash soup and see how it goes. I’m on a low-fat diet (per doctor’s orders) and I searched for a recipe to guide me on the Spark Recipes app on my phone. I roasted two chicken breast halves, with the bone, to shred and mix in. My soup came out a little sweet and the chicken but the chicken mellowed it out to the perfect flavor. This is what I came up with:
1 large squash
1 med sweet potato
2 granny smith apples
4 inches of ginger
1 med onion
4 cups low fat chicken stock
1 tbsp butter
1 tsp cinnamon
1 tsp nutmeg
Cut onion into eighths and cook it in the butter until it starts to turn a little brown. Add chicken stock, squash, ginger and sweet potato and cook on a med heat, stirring occasionally. When squash and potatoes are cooked, but not falling apart, add apples, cinnamon and nutmeg. Cook until apples are soft. Puree in blender and enjoy :).
As I said, mine came out a little sweet. You can replace the sweet potatoes for regular potatoes if you want or use one apple instead of two. I was just having fun with this recipe and I’m going to continue to try different ingredients with it. Since Fall/Winter is coming, I’ll definitely post any good soup recipes that I’ve experimented with that work.