MenuSpinach salad w/roasted brussel sprouts, califlower and squash
Sherry vinigrette w/roasted garlic
Pork tenderloin (on top o f veggies)
Coffee
Veg & Pea soup w/Kale and Roasted chicken
Carrot and Celery stick w/ PNB and Raisins
I've been roasting like crazy...squash, brussels, califlower, garlic, onions, meat, etc... I've been craving a stuffed bell pepper..maybe tomorrow!
Life is good, food is good.
10 comments:
Those brussell sprouts actually look really tasty. I seriously need to learn how to cook like that. Are you purposely cutting out grains? This all day meal looks more like what I am eating now minus the porkchop.
Yum!!!
That looks so good! I found a store out here that you would LOVE! It is called Brennan's. They are known for their wine and cheese, but they have all different kinds of produce, homemade preserves, bakery, etc. The best part, is you get to sample just about everything! The other day I went there and basically had lunch.
Lauren,
I'm available for "in home" cooking classes, FYI! I taught quite a few this past year.
But anyway, grains have never been at the top of my list of carbs, I don't have a reason to eat breads, probably because cookies top my "binge" list, and risotto is the only rice dish I cook regularly, because it's so versitile and I can make a main dish out of it.
But this meal has squash (lots) and the soup has peas (dried), and the raisins of course as the main carbs.
Maybe you should take a picture of your food for a day, I'm sure alot of people would be interested in how you eat to stay healthy and lean...including me!
Leslie,
It was "yum"!
Fawn Friday tossed some diced squash into a salad...brilliant! And I love the sherry vinegar with fall/winter flavors.
Kori,
I had to laugh, because I go crazy in those stores with what they call "active grazing" (seriously, they do!). I always have to ask them to charge me twice for things, because of what I had alresdy eaten while shopping!
Tracy,
I am getting private, in-home cooking lessons from a wonderful Italian man. It's so much fun. I think that you should take this skill on the road and create the next wing of your career.
Tamikka
Tamikka, Can I join in???? LOL
I loved teaching and cooking, and the best part is that there's so much food prepared that we all get to eat at the end!
PS Staying with Fawn Friday was a freakin' dream! I've already incorporated many of the things I learned from her into my food.
Tracy,
If you lived in San Diego you better believe I would have you over here to do an "in my home" cooking class. My husband would probably enjoy that as well. I just may get motivated and take a couple pics of some dishes that I try to cook. They just may not look as good as yours. Tonight I will be having Spagetti Squash with turkey meatballs. Organic Marinara sauce with added steamed brocolli and cauliflower. (you would probably make your sauce from scratch) '
Lauren,
I haven't gone through the trouble of making marinara in forever, (although it takes about 30 min.)in fact I think I still have some in my freezer from last summer! If I knew how to "can" I would do it in the summer...maybe I should learn (in my spare time, LOL)
I was so into roasting my tomatoes this summer and tossing those with spaghetti squash, and I have a few bags of those in my freezer as well.
I eat tomatoes like crazy in the summer, but not so much in the winter...canned tomatoes in soups and stews.
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