Weekly Eats

The latest installment of my week in food:

Sunday

Breakfast: smoothie with almond milk, peaches, banana, cinnamon, flax seeds and organic peanut butter

Lunch: Leftover tuna steak and noodles with kimchi on the side

Dinner: Spaghetti night! The noodles were DeBoles organic artichoke pasta (angel hair). The sauce was organic marinara from Fresh Market. The meat was garlic, parsley and orange zest sausage from Sausage Craft. Served with Whole Foods frozen Mediterranean blend veggies…corn, edamame, shredded carrots and broccoli…GOODNESS!

Monday

Breakfast:¬†smoothie with almond milk, blueberries, blackberries, banana, chia seeds, cinnamon and organic almond butter…very bitter…I think it was the blackberries

Lunch: General Tso’s vegan chicken (from Whole Foods) and edamame pods sprinkled with sea salt

Dinner: Alamo – chicken burrito (salsa, rice, black beans, guacamole, cheese)

Tuesday

Breakfast: smoothie with almond milk, blueberries, pineapple, banana, flax seeds and organic almond butter

Lunch: tuna and avocado sushi made with brown rice and red quinoa…from Whole Foods and eaten in the car on the way home from shopping!

Dinner: Sauteed turbo fish. It was on sale at Whole Foods and the fish-monger recommended it. It was ok but compared to all the fresh fish we had in the past month it lacked in flavor. Served with roasted brussel sprouts and quinoa mac-n-cheese

Wednesday

Breakfast: granola bowls

Lunch: Leftovers

Dinner: turkey meatloaf, potato salad (at Travis request…I ate only a spoonful) and peas

Thursday

Breakfast: smoothie with almond milk, blueberries, banana, flax seeds, cinnamon, cardamom and organic almond butter

Lunch: Sushi from Ellwood Thompson

sushi

Dinner: Eat your greens Asian chicken salad

Devin and Randolph  Eat your greens salad

Friday

Breakfast: smoothie with almond milk, blueberries, banana, strawberries, navel orange, flax seeds, cinnamon and organic almond butter

Lunch: Chipotle burrito bowl. I tried the new vegan marinated tofu…de-lish!

Dinner: The Boathouse – raw oysters, a wedge salad and a fire-roasted crab, brie and asparagus pizza…all shared with my man!

Saturday

Breakfast: smoothie with almond milk, blueberries, banana, pineapple, flax seeds and organic almond butter

Lunch: scrambled eggs with mixed sliced mushrooms and goat cheese. I also ate some edamame a couple hours later.

Dinner: Kona Grill with friends! Happy 36th birthday Chris!!! 

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Weekly Eats

I thought that I posted this on Sunday! Weird! Here is week 3 of what I made and where I ate!

Sunday

Lunch: Brown rice pasta with roasted butternut squash, spinach and goat cheese

Pasta with roasted butternut squash, spinach and goat cheese

Dinner: Take-out from Ginger Thai

Monday

Lunch: leftovers

Dinner: Seared salmon topped with mushroom escabeche and served with roasted brussel sprouts

Tuesday

Lunch: I was supposed to have sushi but it didn’t make it into my grocery bag! Leftovers and a some pieces of rotisserie chicken.

Dinner: Soup with kale, zucchini, tomatoes, mini turkey meatballs and navy beans. A hit!

Wednesday

Lunch: out to eat at Kuba Kuba

Dinner: take out pizza from 23rd and Main

Thursday

Lunch: Had Tuesdays leftover soup which I shared with these 2 characters; my nephews 2 1/2 year old Ryder and 14 month old Laine!

Ryder 1-23-14

and

Laine 1-23-14

Dinner: Eat your Greens Asian Chicken Salad

Friday

Lunch: Sushi (replacement from what didn’t make it to my grocery bag on Tuesday)

Dinner: grilled steaks served with braised napa cabbage

Saturday

Lunch: Awesome food at my friend Teresa’s baby shower. Her Mom made awesome grub…the herb biscuits and ham were my favorites!

Dinner: Sushi out at Level

“Eat Your Greens” Asian Chicken Salad

"Eat your greens" Asian Chicken Salad

I used to write down recipes that I made and liked enough to think that I would make them again. I first made this salad back in 2008 and unfortunately when I copied it down I didn’t note where I had gotten it from but I did write down the date and put a smiley face beside it!

The recipe as I copied it called for green onions but I have tons of fresh spring chives so I decided to substitute them. A delicious choice!

“Eat Your Greens” Asian Chicken Salad

  • 1 small head napa cabbage, sliced thinly
  • 1/2 bag frozen edamame, cooked then rinsed with cold water
  • 1/2 cup cilantro leaves
  • 1/4 chopped chives
  • 1 small english cucumber, cut into¬†julienne
  • 6-7 radishes,¬†cut into¬†julienne
  • 1 pound chicken (about 2 breasts)
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoons honey
  • 1 tablespoon freshly grated ginger
  • 1 large clove garlic, minced
  • 1/3 cup fresh squeezed lime juice

Method

  • In a small bowl combine the soy sauce, peanut butter, garlic, ginger, honey and lime juice. Whisk to combine.
  • In a medium skillet add a bit of extra virgin olive oil, heat to medium or so and add the cubed chicken. Season with salt and pepper. Right before the chicken is done cooking add about a tablespoon of the dressing. Continue cooking until done, turn the burner off and let come to room temp while you prepare the rest of the salad.
  • In a large bowl add sliced napa cabbage, cilantro, chives, cucumber, edamame and radishes. Add dressing and toss to combine. Let the salad sit for about 10 minutes while the chicken is cooling…the dressing will wilt the cabbage a bit making it softer and helping the flavors to combine. Lastly, add the chicken, toss salad again and enjoy!