I'm going to break tradition and actually post (most of) my day's eats today! Anyone who's been reading a while knows that I don't blog food diary-style, I just post whatever I have deep (ha!) thoughts on. So since the theme of the day (in my head) was how much I'm enjoying the literal fruits of my grocery shopping labor last weekend, I'm gonna throw it all up here and have deep thoughts on how much I like healthy food. WEE!!!
Blackberries are one of nature's superfoods, so while they're cheap I have been stuffing myself with them to the point where my cheeks pretty much look like those blackberries themselves, minus the purple color. Insanely good! I had them on top of my usual deskfast this morning:
- 3/4 cup Kashi Go Lean
- 1/2 cup kamut puffs
- 1+ tsp ground flax
- 1 tbsp walnuts
- blackberries of oh-my-goodness
- 1/2 container of plain Better Whey of Life yogurt
Now I won't name names, but I was warned repeatedly against this particular yogurt brand's plain flavor, so I have no right to complain. And I won't, because one of my deskfast habits is to use a yogurt:cereal ratio that is so skewed in the cereal's favor (the yogurt's just a marinade, really) that I rarely even taste the yogurt anyway, as was the case here. I did take a tiny taste of the yogurt pre-mix, though, and the funk was there. I'll use the rest of my coupons on vanilla - that one was way tasty.
I came back from vacation craving salads in a major way, so this was the second of what will be three similar lunch salads this week. Feed the crave, right?
I decided to bring back the concept of teriyummus to dress my salad, and once again, it was quite the yummus in my tummus. You must try this, or at least Bender's humbecue, which is how I got the inspiration to adapt it into teriyummus. Just mix equal parts teriyaki sauce (or whatever your favorite slightly-sweet Asian sauce is) and hummus. I did a tablespoon of each to moisten some tuna and kidney beans. Here's the full salad's contents:
- organic field greens
- grape tomatoes
- 1/2 can no-salt tuna in water
- 1/2 cup no-salt kidney beans
- 1 tbsp each wasabi peas, walnuts and dried cranberries
- and teriyummus! 1 tbsp sweet ginger sauce + 1 tbsp Sabra pine nut hummus
And then I unwittingly had fish again for dinner.
...feed the crave, right?
Well, it wasn't gonna go down like that - I had put some tofu in the fridge to defrost overnight so I could do another idea for dinner, but when I pulled it out after work it was still entirely frozen solid. I didn't feel the need to force the issue, so I threw a sweet potato in the oven at 400*, along with some veggies to roast towards the end of the hour.
Sweet potato + whatever protein + roasties is one of my favorite standby dinners, but since I usually fall back on Adobo to season the veggies, I thought it was about time I be less lazy and shake something from more than one shaker onto my dinner. I was rewarded with a delish meal! I didn't really measure anything, but here is the basic concept:
- Bake a sweet potato (rinsed and pricked) for one hour at 400*
- When there's about 20-25 minutes left on the timer, spread whatever frozen veggies you have on hand onto a baking sheet sprayed with cooking spray. (I used brussels sprouts and okra tonight - I find that frozen veggies actually roast really well straight from the freezer because they cook relatively quickly, while getting crispy outside and maintaining moisture inside.) Sprinkle them with garlic powder, mustard powder, dill and a generous squirt of lemon juice. Swirl to coat everything evenly.
- When there's about 10 minutes left on the timer, flake 1/2 can of wild (preferably no salt added) salmon into a small skillet and add the same seasonings as added to the veggies, plus maybe a teaspoon of capers, if you have them - they taste great with this combination of spices! I misted all this with some EVOO and heated over low, stirring occasionally, while the potato and veggies finished up.
- Plate this mess and go crazy with the pepper grinder over all that biznatch. Plus a little sea salt too, if you like things saltier.
I'm really conscious of my sodium intake these days, not only because I want to minimize any possible bloating (eew), but because growing up I had a really heavy hand with the salt shaker and therefore my palate tends to want things saltier in general. I'm trying to train myself away from that by weaning myself off high quantities of salt wherever possible, whether it's the kind I add myself or the unneccessary amounts in frozen/canned products. These days I stick to canned products that are low-sodium or without any salt added at all. Hence the aforementioned no-salt tuna/salmon and beans. You can find these at Whole Foods or Trader Joe's. I don't even miss the added sodium! Also, the stronger flavors (such as the lemon juice, mustard and fresh ground pepper I used tonight) help make up for any salty taste I might be missing. Vinegar-y/acidic and spicy flavors do this job especially well.
And since you know I couldn't go very long before my ice cream habit reared its gorgeous, creamy dreamy head, I busted out one of Turtle Mountain's Minis - this one is a coconut ice cream sandwich.
100 perfect calories of NOMNOMNOMNOM.