The oatmeal bake (with raspberries, walnuts, and bananas) was in the oven, but check out this first time meal prep! Chicken, sesame green beans, and sweet potato for dinner, mini burritos (to be frozen) with brown rice, black beans, and low fat cheese for lunch!
The green beans came down yesterday. It took the better part of two hours, mostly on a ladder, unraveling their fibrous, sticky tendrils off a nine-foot tall, wire grid support. We had twelve linear feet of pole bean plants. I found that wearing gloves made the job more clumsy, so with a small pruning nipper I tediously cut and tugged only about eight inches at a time away from the wire. After the support was cleaned of growth, I raked the yard and picked the sticky leaves off my clothing and shoes. (Strangely, they stuck particularly well to my shoelaces.) My arms were tired but the area looks tidy – ready for next spring’s peas.
Most of what was harvested I French-cut, blanched, put into heavy plastic bags and set in the freezer – to be enjoyed for future dinners. (Another big job.)
I selected the prettiest pound of beans to coat in batter and deep fry last night. The dipping sauce didn’t make the picture but it was soy sauce, fish sauce, lime juice, sesame oil and a teaspoon of sugar mixed together – a perfect complement to the crispy beans.
These were delicious. A perfect way to celebrate hard work, resulting in a stupendous season of beans.
1-½ teaspoons kosher salt, plus more for sprinkling on finished beans
1 cup beer (not dark – I used Stella)
1 pound green beans, trimmed
Stir together the dipping sauce ingredients and set aside.
Blanche green beans in two batches by bringing a large pan of water to boil. Put half the beans into the boiling water and let them cook for two minutes. Using a large slotted spoon or spider, remove the beans from the boiling water and plunge into ice water. When beans are cool, remove from water and let drain on paper towels. Repeat with second half of beans, adding more ice to ice water if needed. These can be done up to two hours ahead of time. Just wrap them up and put them in the refrigerator until ready to use.
Let oil heat to 365 degrees F in a Dutch oven or wok.
Meanwhile, create tempura batter by whisking dry ingredients together. Add the beer and continue to mix until batter is smooth.
Take a handful of beans and place in the bowl with the batter. Coat the beans with the batter. When oil is ready, one by one, shake off excess batter and carefully add to oil. Fry in batches, until they are golden and crisp, about 1-½ minutes. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt. Repeat until all beans are fried.
Note: I kept my beans warm in a 200 degree oven until all were done. Serve these as soon as possible.
I mentioned in my last post about going overboard on the junk food during the holidays. Christmas is the one time of year that I lose self-control. I eat tons of healthy food, but then the sweets slap me in the face. I can’t say no. The great thing about your body is you can always get back on track and bounce back. I wanted to make sure to start the year off right! I have been juicing first thing in the morning,going on walks, fitting in runs, drinking tons of water, and cleaning up my meals!
For lunch, I have been fixing salads.They are so easy! Yesterday’s salad had avocado, cucumber, spring mix, croutons, Parmesan cheese, bruschetta, and Marzetti’s roasted garlic Italian dressing. I also topped the salad with salmon, which was in the oven during this photo!
For dinner, I had 4 cups of sweet sesame green beans, and 4 ounces sweet garlic baked chicken. This may not seem like a lot for dinner, but I had been eating snacks all day long. I’m a huge snacker, so I like to eat smaller meals, especially at night. I like to snack on things like yogurt, quest bars, fresh fruit, mixed nuts…If you are not a snacker, you should add more to the plate such as quinoa, sweet potatoes, or brown rice!
The chicken was baked in olive oil, 1 tbsp brown sugar, garlic and herb seasoning at 350 degrees for 20 minutes.
Another salad I had this week was made with avocado, croutons, spring mix, carrots, cucumber, turkey, and lightly tossed in Marzetti’s roasted garlic Italian dressing.
Today’s salad had last night’s leftover chicken, avocado, cucumber, Parmesan, romaine, corn, and a side of Marzetti’s roasted garlic Italian dressing. As you can see, during the week, I used a lot of the same ingredients for the salad. That means I need to make a trip to the grocery store today! I also need to pick up some things for the house because Jeremy’s parents are coming to Detroit today!
Weekend Recap, A Whole Lot of Nothing, Salad, & Smoothies!
I’m finally taking a break from my project! Well, I did take an hour break to leave the country and come back. Say what? It’s true. I live about fifteen minutes from Canada. I can actually see it from my balcony. I have been pretty zoned in on work, but still need to catch up with my blog.
You’re probably wondering why there is a huge case of donuts on my blog. I have to be honest. I love donuts. I stopped at Tim Hortons for a morning coffee and ended up having a donut ball. Okay…you caught me. I had two donut balls. Sometimes I can’t resist the delicious glazed sugary carby donut. Plus, one little donut won’t kill me.
The trick to eating something unhealthy is following it with something healthier. I couldn’t let two donut balls be my breakfast, so when I got home I made a green protein shake.
My protein shake had ½ Large banana, ½ apple, 1 ½ cup almond milk, 2 cups ice, ½ packet True Lemon, and 1 scoop vanilla protein powder!
One of my favorite things to do while watching guilty television is walk the treadmill. I usually get my workout in during the day and walk the treadmills while Jeremy gets his workout in at night.
Jeremy has been eating really well lately. I’m proud of him! Every time he gets in his “health modes” he goes grocery shopping with me. I love it!
This week, I have been making lots of salads. They are super filling, easy, and have a variety of everything. This salad had avocado, craisins, croutons, tortilla strips, turkey, and spinach.
I don’t think the winter is going anywhere. It has snowed everyday for the past two weeks. It’s snowing as I speak. I can’t wait to go on vacation at the end of the month.
Grumps has been keeping me warm while I work!
Most people don’t like smoothies in the winter, but i love them. I think I’ve made about sixteen smoothies in the past week! Well…I know I have!
If you’ve read my blog before, you’re familiar with my popcorn toppings on salad. I love the extra crunch!
This meal was from Friday night. I’m not even sure what to call it. I’ll post the recipe here soon. But I threw together whatever we had left in the house for dinner. The sides are sweet potatoes and sweet sesame green beans.
This morning, I snacked on a cup of cereal, yogurt, and bananas! I still can’t move my foot very well so I took the day off from working out. I read that a jammed toe can take up to a couple days to heal with ice and elevation! Fingers crossed. The swelling and bruising has gone down, so that is a good sign.
Grumps was super lazy today, but that’s okay! It’s cold out and plus…it’s Sunday!