Work had been absolutely crazy lately. Its weeks like this that make me so happy I plan my meals ahead of time. Otherwise, I might be living off Raman noodles and frozen meals college style.
This week, I went all out. I planned breakfast, lunch, AND dinner. The best part is that all of them were fairly simple recipes, so I wasn’t slaving in my non-air conditioned kitchen adding an extra dose of sweat to my recipes. Sorry for that image.
Anyway, for breakfast this week I’ve been having Overnight Oatmeal in a Jar. I snagged this recipe from one of my favorite healthy food blogs: skinnytaste.com. If you don’t know skinnytaste, you should definitely check her out. She posts all kinds of delicious, low fat recipes complete with mouth-watering pictures and nutrition facts.
Back to the oatmeal, it’s so easy to make! You just combine all the ingredients in a jar or a Tupperware, shake it up, and put it in the fridge. In the morning, you have a nice, big, filling portion of scrumptious to start your day. On top of this idea being brilliant, the recipe also introduced me to a new ingredient: chia seeds. Yes, exactly like those chia pets we all secretly wanted growing up. Ch-ch-ch-chia! (Sorry, had to.) Who knew you could eat the seeds that gave your pottery pet a patch of grassy fur? Well, chia seeds have actually been popping up in a lot of the food blogs I follow, so I was excited to finally give them a go. They’re surprisingly good for you, too – packed with fiber, calcium, and protein just to name a few. Read more about the magic of the chia here.
¼ cup quick oats
½ cup unsweetened milk ( I used coconut milk, but any will do)
¼ medium banana
½ tablespoon chia seeds
½ cup blueberries (Of course there’s blueberries! Strawberries would be delish, as well.)
1 packet sweetener of choice (or a teaspoon of sugar – it helps the medicine go down)
Pinch of cinnamon
Trying new ingredients was actually a theme for me this week (it was part of my 30 day fitness challenge). For lunch, I made a veggie packed salad with a homemade chia-chive vinaigrette. There are those chias again! The dressing was super easy to make, and the salad itself was delish. It’s full of kale, avocado, green beans, onions, and a whole slew of other ingredients that were new to my taste buds: turnips, black lentils, and spelt berries.
“Hold up,” you say, “Spelt berries? Are you getting Yiddish on me? (Ok, maybe you didn’t just say that, but that’s along the lines of what I thought when I saw this ingredient.) Spelt, Google taught me, is a species of wheat (why they’re called berries I do not know). It’s high in protein and fiber and has a kinda sweet, kinda nutty taste. Get a little more info here and check out the full salad and dressing recipes here.
I’m not done yet, folks. There’s still dinner to be had! On the menu this week: Thai Coconut Curry Basil Shrimp. Are you drooling yet?
This dish was easy peezy! Just pop some prepared polenta in the oven, toss everything else into a wok, and Kazaam! (Anyone remember that gem from the 90s?) A light yet savory dinner for only 190 calories! I snagged this dish from laaloosh (another great food blog that lists nutrition facts with each recipe). I made a few modifications to laaloosh’s recipe.
2 pounds of shrimp (I used pre-cooked frozen shrimp, defrosted, but you can get fresh and uncooked, too).
1 log prepared polenta, cut into 12 slices
1 large onion, thinly sliced
1 cup lite coconut milk (you can find this in a can by the condensed milk)
4 tablespoons chopped basil
6 cloves garlic, minced
2 tablespoons red curry (any kind of curry will work)
3 tablespoons fish sauce
4 tablespoons vegetable broth
juice from one lime
1. Preheat the oven to 400 degrees. Place the polenta slices on a lined baking sheet (sprayed with non-fat cooking spray) and bake 25 minutes, or until the polenta begins to get crispy.
2. Spray a large wok with cooking spray and set over medium heat.
3. Saute onions and garlic until tender (2-3 minutes).
4. Stir in the broth, the curry paste, and the shrimp and saute for 2 minutes.
5. Add the coconut milk, lime juice, and fish sauce and simmer until combined (or shrimp is cooked through if using uncooked).
6. Remove from heat and stir in the basil.
7. Place two polenta slices in a bowl and top with 1/6 of the shrimp+sauce mixture.
You should end up with 6 servings. Each only about 190 calories! Shrimp-tastic!
That’s all on the food front. Stay tuned for updates on my 30-Day Fitness Challenge!