This green smoothie didn’t taste exactly like my beloved Pina Colada, but it was reminiscent:
I used fresh pineapple (about 1/2 cup),half a frozen banana, frozen mango (about 5 pieces), 2 cups of fresh spinach, 1T flax-seed, 1/4 cup oatmeal, a splash of coconut milk, and a little water to thin it out. Pretty tasty and festive.
Lunch today was a giant salad. How do my salads get so ginormous. They start off innocently enough, a bed of greens, a couple of baby carrots, a tomato (wow, that tomato is good, guess I’ll use the whole thing). Add some leftover curry rice and some sautéed chicken, and this bowl is much bigger than it appears.
I ate it all! Worked up an appetite at the gym.
I came up with an easy (not so healthy) creamed spinach last night:
I used 2 boxes of thawed frozen spinach (squeeze out the water), 4 cloves of garlic, and an entire 8 oz container of cream cheese.
Simmer garlic on low in olive oil (about 4T should do it). Make sure the temp is low, burnt garlic is awful. I slowly simmered the garlic until it turned a light golden brown, added the spinach and cream cheese, salt and pepper,and some milk to thin it out. While this tasted amazing, I was overkill on the cream cheese, so rich and filling. Next time I would use half the cream cheese and more milk. Still delicious!
Served with Grilled swordfish and corn on the cob. Tasty!
Ahhhhh! My favorite time of day. It’s after dinner, I’m lounging on the sofa, with my laptop on a pillow on my lap and a little bowl of chocolate chips next to me. I like to savor them one at a time, letting each one melt in my mouth.
Today was very much like yesterday. Woke up, fed the kitties, made some coffee, ate breakfast while checking facebook and e-mails, cleaned up the night before mess and headed to the gym. Breakfast was a typical oatmeal with peanut butter and banana. Then to the gym for some weights and running.
Lunch was amazing, thanks to my Monday afternoon giant batch of brown rice and poached chicken preparation.
I put some rice and chicken in a bowl, topped it with a couple spoonfuls of salsa and microwaved. I topped it with a chopped tomato, half an avocado, and some hot sauce. Love it!
I worked for a while, met with another great bride to start designing her wedding. Then raced home starving from my revved up metabolism.
The brown rice did double duty today in my pork fried rice. Well, it’s not mine. I used the recipe from the Jan/Feb issue of Cooking Light. It includes: Carrots, celery, scallions, garlic, ginger, bean sprouts, egg, soy sauce, mirin, sesame oil, and of course the pork and rice.
I’m a fan, I will make it again. I’m already looking forward to leftovers for lunch tomorrow. Until then, good night!