Tip of the day: Experience and Enjoy your food. I'm stealing this one from the girl on Rachel Ray today. She asked everyone to put a raisin in thier mouth. Wait for a minute, then chew slowly. It was an exercise in experiencing your food with all of your senses. You will eat slower, you will eat less and you will enjoy every bite.
I have really embraced cooking and can't believe how fabulous some of these meals are turning out. And, I'm doing it on a tiny budget and meals that don't take long.
Last night dinner: Roast Pork with Spinach, Tomato and Avacado with a side of blackened asparagus and whole grains.
I sauteed some onions in Orange Juice. Added some canned diced, fire roasted tomatoes (check the sodium levels and chop size, when picking a canned tomato.) I sliced a few pieces of pork off of a huge side of pork that I slow roasted the other day and threw it in the pan (fat removed). I threw some fresh spinach to fill the rest of the pan, a splash of olive oil and covered it to wilt. Toss a few times. Threw it on a plate and topped it with sliced avacado. For sides, we went with with pan seared asparagus and Near East Whole Grains. Eat it seperately or mix it all together. YUM!! Full of protein, fiber, good fats and flavor!!
Tip: Always cooking something in the oven while your working in your kitchen will keep you with great lunch and dinner quick additions. The pork slices came from big chunk of pork I had from the huge $.99 pork combo sale the other day, covered it and threw it in the oven covered for a few hours at 275. add whatever seasoning you want) It took no effort or time, and I've got a lean protien option to add to things for the next week!
Breakfast: 1 serving of steal cut oats, a serving of frozen berries, defrosted, 1/2 serving of greek yogurt and a bit of honey to sweeten. I added some ezzekiel whole grains cereal for crunch. A lite sugar granola would have been great too.
Lunch. Yesterday's left overs. Whole wheat pasta (less than a serving) pan grilled shrimp, squid, scalops and pork. I threw it in the pan and filled the rest of the pan with fresh baby spinach. Add a little EVOO, cover to wilt and stir till evenly hot and wilted. Salt and pepper to taste...So freakin good!!
Tip: Keep everything a little less than a serving...you can always go back for more or eat something else. Plus, you'll never have that stuffed feeling or feel guilt over anything you are eating.
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