myjourneyfromfattofit

June 5, 2011

My recent food intake

Filed under: Fuel a.k.a what I eat, recipes — myjourneyfromfattofit @ 12:02 pm

I am posting a few of my recent meals – there are no real recipes per say – as I said before I am more of a throw stuff together and hope it tastes good kinda grrl 😛

so the first is a stuffed turkey meatloaf I made:

mmmm mmmm good!

I purchased a small package of ground lean turkey.  It was enough to make one small meatloaf in one of those disposable tin foil pans.  this is enough to last me several meals.  I added some spices, garlic (I looove garlic!) thyme, onion, parsley and basil.  I put about half of it in the pan and layered Portobello mushrooms, zucchini and yellow pepper.  Then finished off with another layer of turkey, hence the stuffed meatloaf.  I boiled up a sweet potato, pureed it in my blender topped it with pepper and Bob’s your uncle!

The decided one day I am not getting enough salads in my diet but needed something with a bit of protein to keep me full long enough to get to the next meal time.

kitchen sink tuna salad

so this salad was made with romaine lettuce, avocado, low-fat old cheddar cubes, one entire boiled omega 3 egg, half a can of albacore tuna, cherry tomatoes, cucumber, red pepper and I think some yellow peppers too.  I made my own dressing with about a tablespoon of EVOO and balsamic vinegar and a little cayan pepper sprinkled over top.

 
Next thing I made was a recipe from the april/may clean Eating magazine.  while there is an actual recipe for this I don’t want to violate any copyright by posting it –  It is called 5 onion soup.  it pretty near killed me with the acid coming off all the onions and although it is a pretty good soup it tastes like it is missing something to me and I can’t for the life of me figure out what.  I also think if I make this again I will probably try a beef broth base instead and of course purchase a gas mask to cut all the damn onions with! lol
 

sweating the onions

 this is stage one – onions are chopped and they are “sweating” – cooking down I guess basically

bubble, bubble toil and trouble.....

next stage: cooking away, well simmering really, for quite a while, required to let simmer for 20 min then stir then simmer then stir, got really quite annoying after a while
 
 
 
the final product, with a little piece of toasted baguette and some goat cheese on top!  overall this soup was pretty labour intensive and not good enough for me to rush out and make again – but could be a great base for some other type of soup or stew  and if I do attempt this one again I will definitely make it with a beef broth base instead.
 
……and now for the best part……Friday night PIZZA!
I made a multigrain flat bread pizza this friday night – I live in a rural area right now – so unfortunately I had to make do with what was at the grocery store – there were no Ezekiel bread or super clean options – sooo I picked up a multigrain flatbread – that was mostly clean and made do.
 
multigrain flat bread pizza

I spread basil/garlic pesto all over the crust, then layered with various types of gourmet tomatoes (they were on sale this week at the grocery store) no idea what they were other than various sized/shaped red and yellow tomatoes, red pepper slices, mushrooms, spinach, goat cheese and drizzle of balsamic vinegar.  baked in the oven for about 20 min on 425 and gobbled up with a tables spoon of EVOO for dipping. this was awesome! very flavourful and pretty close to totally clean!

 
those were my adventures in food this week – hope you enjoyed as much as I did 😉
 
 
 
 
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March 27, 2011

My Favorite Frittatta

Filed under: Fuel a.k.a what I eat, recipes — myjourneyfromfattofit @ 11:21 am

As the title says this is my absolute favorite frittatta! The recipe, and I use that term loosely because I never really have recipes when I cook it’s more like a mish mash of stuff and cross your fingers hope it tastes good.  So anyway, as I was starting to say this is my adaptation of a frittatta recipe in January’s Clean Eating Magazine.

I start with 4 whole eggs, 4 egg whites

I peel and grate one medium to large-sized potato, a medium apple, usually a carrot (if I have one around) and finely chop one small onion.  Then I put those ingredients into a large non-stick skillet, cook and set aside.

Whisk together eggs and egg whites with skim milk, cayan pepper and parsley.  Combine the pre-cooked mixture above with the eggs. Transfer back to the non-stick skillet and cook over a medium low heat until the top is somewhat dry, then flip the frittatta over to cook the other side and cover with lid to kind of steam cook it the rest of the way.

Slide it onto a serving platter, slice it up, garnish with fruit or whatever you like to eat it with. Enjoy!

This meal has a tonne of protein, good carbs, good fats and fiber!

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