A whole day of FOOD

Guess who forgot her camera cord at home today???  That’s right, one fervent-frazzled-foodie 😀

That’s ok, now I get to take my time with this lovely Thursday post, rather than rushing through a lunch-time blog session!

Today should have marked Day #1, Week #6 of my interval training plan… But unfortunately during my run in Charlotte Tuesday morning I started to have some knee pain 🙁

I haven’t had any problems throughout my entire interval plan.  I think the pain was probably caused by having to run on the sidewalks in the city in combination with the TON of walking we did on vacation. 

When I woke up this morning, I was still feeling a little pain in my knee.  I think I’m going to forgo running outside for a week before attempting to pick up on my intervals again.  Hopefully that will be sufficient time for me to get right back on track.  Until then, I’ll stick to the low-impact elliptical. 

Can’t believe tomorrow is Friday already!  Love short workweeks–even if it has been a hectic one.  You can always gauge my level of overwhelmsion at work by the cleanliness of my desk.  Case in point, today  my desk looked like it might try to swallow me whole at any moment:

Breakfast #1

Leftover’s from the scramble I made Tuesday night:

This was tasty, but I was really craving some eggins with turkey sausage.  Think I’ll have to pull some of my Jennie O’s out of the freezer tonight!

Stats on B#1:  141 calories, 13g carbs, 1g fat, 19g protein, 3g fiber

Breakfast #2

Long-awaited return of OVERNIGHT OATS!  Missed these guys so much on vacation!  I actually contemplated packing OO supplies to take on  my vacation, but once I saw the exorbitant amount of food I packed I decided against it.  I also nixed bringing the immersion blender and almond milk to make smoothies… haha 🙂

Last night, I mixed up:

  • 1/2 cup uncooked quick oats
  • 1/2 cup Almond Breeze Unsweetened Almond Milk
  • 1 tsp brown sugar
  • sprinkling of cinnamon

This morning, I topped the overnight oats with fresh strawberries and blueberries:

GLORIOUS!

Speaking of overnight oats, I get a whole lot  of questions on how to make these.  If you’re intrigued, check out my Overnight Oats Addition to the Foodie Q&A Page.  Also check out the recipe page for some ideas on what to put in your overnight oats!

Stats on B#2:  200 calories, 36g carbs, 5g fat, 6g protein, 6g fiber

Lunch

While making last night’s dinner, I threw and extra chicken breast on the grill for my lunch today.  I was feeling a little saucy 😉 so I decided to make up some healthified buffalo chicken.

This time, I used the following:

Lucky for me, this mixture made enough for 2 wraps so I saved the other half for tomorrow.  I put the buffalo chicken on a Mama Lupe’s low carb tortilla:

Then topped with some tomato and onion:

I was super excited for lunch ALL day today… couldn’t wait to devour this spicy treat.

Last time I made this buffalo chicken salad, I used a lot less sauce.  I think I prefer it extra saucy 🙂

On the side, I had a jumbo salad with romaine, tomato, onion, banana pepper, green pepper, and 2 tbsp Ken’s Steakhouse lite Italian Romano dressing:

Stats on Wrap & Salad:  302 calories, 34g carbs, 9g fat, 28g protein, 10g fiber

Dinner

While trying to decide what to make for dinner, I came across a bag of calabacita veggies in the freezer:

This reminded me of my shrimp quesadillas, which sounded likes a fabulous idea for dinner. 

Here’s what went into the quesadillas:

First I carefully sliced a Joseph’s low-carb tortilla in half, then I topped it with a quarter of the bag of steamed calabacita veggies, a thinly sliced light mini baybel cheese round, and three large grilled shrimp that I had seasoned with lime juice, S&P, garlic powder, onion powder, cumin, and red pepper flakes:

I put the other half of the pita on top of my masterpiece and grilled on the george foreman for 4 minutes until the cheese was melty and the pita was crispy.  Then I topped with 2 tbsp Breakstone’s Fat Free sour cream, 1/2 a plum tomato, 1/4 cup red onion, and some banana peppers:

I love it when a meal is healthy and tastes AMAZING like this one did.  Look how yummy:

On the side, I had 1 cup each of roasted broccoli and cauliflower:

These veggies were seasoned with Black pepper, garlic salt, and onion powder.  I placed them on a baking sheet coated with cooking spray and gave them a good toss before roasting in a 415 degree oven for 15 minutes.  Y-U-M.

Next time I make quesadillas I think I’ll sub in some pinto beans for the shrimp and make a vegetarian quesadilla with TONS and TONS of veggies…. mmm can’t wait! 🙂

Stats on the quesadilla & fixins:  296 calories, 34g carbs, 6g fat, 24g protein, 69g fiber

Stats on the roasted veggies:  55 calories, 11g carbs, 0g fat, 4g protein, 5g fiber

All together now:  351 calories, 45g carbs, 6g fat, 30g protein, 11g fiber

Late-Night Snack

Post-dinner snack tonight was a delicious fruit smoothie.  I put the following into the blender:

  • 1/4 cup plain Stonyfield Farms Fat-Free Yogurt
  • 1/4 cup Almond Breeze Unsweetened Vanilla Almond Milk
  • 1 packet truvia
  • 1/2 cup fresh blueberries
  • 1 cup spinach
  • 1/4 cup frozen blackberries
  • 1/2 cup ice cubes

 Blueberry bliss:

How can healthy foods taste so darn good??  Still baffles me!

All together now:  101 calories, 23g carbs, 1g fat, 6g protein, 5g fiber

Special Surprise

As you may recall, the BF was out of the country for work on my birthday, and the day after he returned, we headed to Charlotte/Charleston.  On vacation, he told me my present was “too big” to bring to Charleston, so I’d have to wait til we got home.  He also expressed some worries that I wasn’t going to like the gift…  Uh oh…  😯  

All I really wanted for my birthday was a night out in Charleston and a cupcake — (which I got several times over on vaca!), so I wasn’t too worried about the gift.

Last night was THE NIGHT.  I sat down with two nicely wrapped presents.  I was super excited to open them, albeit slightly apprehensive.

Here’s what was in the packages:

If you are like me, you’re probably wondering what the heck I’d use two travel guides to New Orleans for.  Maybe you are quicker at gathering the facts than me…. but for those who aren’t:  WE’RE GOING TO NEW ORLEANS IN OCTOBER!!!!  How awesome is that?!?!?  Flights and hotel are already booked!  Now all I have to do is research all the best places to eat 😀

 

QUESTION:  What’s the best surprise and/or birthday present you have ever received?

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Hot Caprese, Jalapeno Turkey Burgers, and Dessert!

One of my all-time favorite things to eat is caprese salad.  For those who have never had it, it usually consists of tomatoes, fresh mozzarella, olive oil, balsamic vinegar, and fresh basil.  It’s so simple and amazingly delicious.      

After my Jambalaya! success last night, I decided to try the recipe for Hot Caprese in the July/August 2010 issue of Clean Eating Magazine.       

I used their basic ingredients, but modified it to keep it a little healthier (and also to bring it down to a single–albeit it large–serving).      

  • 1 cup grape tomatoes
  • 1 tsp balsamic vinegar
  • 1/2 tsp olive oil
  • S&P
  • 1 clove garlic, minced
  • 1 light babybel cheese
  • fresh basil

Mix all the ingredients (except the cheese and basil) in a bowl, then pour onto a piece of foil that has been sprayed with cooking spray.  Wrap into a pouch, taking care to ensure all edges are sealed so that no liquid seeps out.  Poke a few holes in the packet to let steam escape, then pop into a 350 degree oven for 20-25  minutes, until the tomatoes have started to burst and let their juices go.       

Next, I carefully poured the liquid out of the packet and topped the tomatoes with a cubed light babybel cheese round.  Close the packet back up and make sure to leave space between the cheese and the foil so that the melted cheese does not stick.  Cook for an additional 5-10 minutes until the cheese is melty.      

When the tomatoes were finished cooking, I poured them out onto my plate and topped with fresh basil that I grew in my very own back yard!  🙂      

backyard herbs

 

To go along side the tomatoes, I cooked up two Jalapeno turkey burgers that consisted of:      

  • 10 ounces 99% lean ground turkey
  • 1 clove garlic
  • 1/2 a small zucchini, grated
  • 1/4 cup white onion, chopped
  • S&P, RPF, Onion powder
  • 1/2 a jalapeno, seeds removed,  chopped

Once the burgers started cooking, my nose could tell that the little jalapeno was gonna add some kick to the burger.  So I decided to top the burger with some tomatoes, onion, and cool fat free sour cream atop a Pepperidge Farm 7 grain deli flat.      

      

Sooooo tasty!       

Word to the wise — use more seasonings on the tomatoes than you think you need.  I’ll def bump it up next time.      

Also, I definitely want to add some fresh herbs to the jalapeno turkey burger next time.  Possibly cilantro or flat leaf parsley.      

Stats on Dinner:  387 calories, 46g carbs, 7g fat, 47g protein, 7g fiber     

Post-Dinner      

After dinner, I completed Day #2 of my interval running/walking plan.  I was able to complete all 5 intervals of running without any knee pain!  Yay! 🙂      

After exercising, I threw half of a peach onto the george foreman grill for about 6 minutes.  Then I topped it with some plain greek yogurt I had sweetened with 1/2 packet of truvia and a sprinkle of cinnamon and cloves.        

      

This was quite tasty!  But let’s be honest, I was thinking about ice cream the entire time.  Definitely need to give this a shot with the good stuff.      

Other thoughts before bed      

For those of you who have hopped on the Greek Yogurt train (gimme a whoop whoop!), and even for those of you who haven’t this FitSugar link gives a few different ideas on how to switch up your normal yogurt routine.      

I’m trying out some new things for breakfast and lunch tomorrow….  this should be interesting  🙂      

Oh yes!  I tried the Oatmeal Luna Bar today, and thought it was pretty darn tasty!      

      

Not my all time favorite flavor, but overall I was very pleased with my afternoon snack. It definitely tasted like an oatmeal cookie.  I went to a grocery store by work tonight rather than my usual store, and they had a huge selection of Lara Bars.  So I picked up a few of those to try out 🙂      

QUESTION FOR ALL YOU SILENT READERS OUT THERE:  Have you tried overnight oats yet?  If so, did you love them as much as I do?  If you haven’t tried them, what’s holding you back?

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