Well a lot has happened since I have posted on this foodie blog. I guess since I am preggo there are now going to be funny posts about cravings and my quest to eat healthy this pregnancy.
Today has been a good day so far.
For breakfast it was a Carnation Instant Breakfast and some Special K....no snacks and then for lunch it was cheese raviolis with marinara, garlic bread, a house salad with Willy's own dressing all from Geppetto's. This place was fab and delicious!! I enjoyed getting lunch out and Althea loved the raviolis as well and was so cute eating them, plus she has now learned how to pick up food with her hand and put it into her mouth...she is getting so big!!
Sunday, April 19, 2009
Monday, January 26, 2009
Food Diary
So I have been working hard on portion control and stopping eating when I am full. For instance I was wanting some cheesy gordita crunches from Taco Bell and Shane went to pick them up and got me three. I was full after two so I threw the third one away, yep I was a bit wasteful of some money but in the end I felt better overall as I didn't eat something that I would have later had regrets about.
Sunday, January 11, 2009
Rice with Lime and Lemongrass
2 limes
1 lemon grass stalk
generous one cup of rice (jasmine or long grain brown seem to work the best)
1 Tbs olive oil
1 onion chopped (I used a bunch of green onions as I prefer their flavor to other onions)
1 inch piece of fresh ginger root chopped
1 1/2 tsp coriander seeds
3 cups vegetable stock
1 1/2 tsp cumin seeds
4 Tbs chopped fresh cilantro
garnish with sliced green onion to serve
Pare the lime, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set teh rind aside Finely chop the lower portion of the lemongrass stalk and set it aside.
Rince the rice in plenty of cold water. Tip it into a sieve and drain thoroughly.
Heat hte oil in a large pan. Add the onion, ginger, corriander, and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes.
Add the rice to the pan and cook stirring constantly for one minute, then pour in the stock and bring to a boil. Reduce the heat to very low and cover the pan. Cook gently for 30 mins, then check the rice, if it is still crunchy cover the pan and cook for 3-5 mins more. Remove from teh heat.
Stir in fresh cilantro, fluff up the rice grains with a fork. Cover the pan and leave to stand for 10 mins. Transfer to a warm dish and garnish with the onion.
1 lemon grass stalk
generous one cup of rice (jasmine or long grain brown seem to work the best)
1 Tbs olive oil
1 onion chopped (I used a bunch of green onions as I prefer their flavor to other onions)
1 inch piece of fresh ginger root chopped
1 1/2 tsp coriander seeds
3 cups vegetable stock
1 1/2 tsp cumin seeds
4 Tbs chopped fresh cilantro
garnish with sliced green onion to serve
Pare the lime, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set teh rind aside Finely chop the lower portion of the lemongrass stalk and set it aside.
Rince the rice in plenty of cold water. Tip it into a sieve and drain thoroughly.
Heat hte oil in a large pan. Add the onion, ginger, corriander, and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes.
Add the rice to the pan and cook stirring constantly for one minute, then pour in the stock and bring to a boil. Reduce the heat to very low and cover the pan. Cook gently for 30 mins, then check the rice, if it is still crunchy cover the pan and cook for 3-5 mins more. Remove from teh heat.
Stir in fresh cilantro, fluff up the rice grains with a fork. Cover the pan and leave to stand for 10 mins. Transfer to a warm dish and garnish with the onion.
Tofu and Green Bean Red Curry
2 1/2 cups of coconut milk (canned)
1 Tbs Thai Red Curry Paste (I am going to up the amount that I use as I love curry!!)
3 Tbs Thai fish sauce
2 tsp light brown sugar
3 1/4 cups button mushrooms (I am just using one package)
1 cup green beans trimmed (I am using frozen in place of fresh here)
6 oz firm tofu, rinsed (I am just using a small pckg of tofu here), cut into 3/4 inch cubes
4 kaffir lime leaves torn
2 fresh red chillis (I am using green as my grocery store didn't have red and I am using 5 instead of 2)
fresh cilantro leaves to garnish
Pour about one third of the coconut milk into a pan or wok. Cook until it separates and an oily sheen appears on the surface.
Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for one minute.
Stir in the remaining coconut milk. Bring back to the boil, then add the green beans and tofu cubes. Simmer gently for 4-5 mins more.
Stir in the kaffir lime leaves and sliced chillies. Spopon the curry into a serving dish, garnish with the cilantro leaves and serve immediately.
1 Tbs Thai Red Curry Paste (I am going to up the amount that I use as I love curry!!)
3 Tbs Thai fish sauce
2 tsp light brown sugar
3 1/4 cups button mushrooms (I am just using one package)
1 cup green beans trimmed (I am using frozen in place of fresh here)
6 oz firm tofu, rinsed (I am just using a small pckg of tofu here), cut into 3/4 inch cubes
4 kaffir lime leaves torn
2 fresh red chillis (I am using green as my grocery store didn't have red and I am using 5 instead of 2)
fresh cilantro leaves to garnish
Pour about one third of the coconut milk into a pan or wok. Cook until it separates and an oily sheen appears on the surface.
Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for one minute.
Stir in the remaining coconut milk. Bring back to the boil, then add the green beans and tofu cubes. Simmer gently for 4-5 mins more.
Stir in the kaffir lime leaves and sliced chillies. Spopon the curry into a serving dish, garnish with the cilantro leaves and serve immediately.
Tuesday, January 6, 2009
Delicious Sounding Recipe!
So I found a new recipe that is going on my next two week menu plan!!
It is really simple and sounds oh so delicious!! Not sure what I will serve it with but probably one of those bags that you steam in the microwave with like the green beans and potatoes with seasonings or something along those lines.
Pesto Crusted Salmon
4 salmon filets
1 (6 oz) jar of prepaired pesto sauce
2 cups breadcrumbs
2 Tbs vegetable oil
1 lemon sliced
salt and pepper to taste
Preheat oven to 350 degrees F.
In large bowl, add pesto and breadcrumbs and mix well with a wire whisk. Set aside while preparing salmon filets.
Lightly grease oven safe baking sheet with vegetable oil. Place salmon filets on baking sheet. Season with salt and pepper. Divide the mixture into four equal portions and press firmly on top of the fish. Bake 10-15 minutes. Carefully remove from pan with spatula and serve on a warm plate.
Garnish with lemon slices.
It is really simple and sounds oh so delicious!! Not sure what I will serve it with but probably one of those bags that you steam in the microwave with like the green beans and potatoes with seasonings or something along those lines.
Pesto Crusted Salmon
4 salmon filets
1 (6 oz) jar of prepaired pesto sauce
2 cups breadcrumbs
2 Tbs vegetable oil
1 lemon sliced
salt and pepper to taste
Preheat oven to 350 degrees F.
In large bowl, add pesto and breadcrumbs and mix well with a wire whisk. Set aside while preparing salmon filets.
Lightly grease oven safe baking sheet with vegetable oil. Place salmon filets on baking sheet. Season with salt and pepper. Divide the mixture into four equal portions and press firmly on top of the fish. Bake 10-15 minutes. Carefully remove from pan with spatula and serve on a warm plate.
Garnish with lemon slices.
Review of Stir Fried Seeds with Vegetables.
So this was great!! Even Andrew really liked it however I did modify it a bit and I would choose to modify it more in the future. I added a 1/4 cup of red pepper flakes and used a 1/4 cup of each of the three types of seeds rather than 2 Tbs., which gave it some spice!! In the future I would add a package of the fresh stir fry mushrooms rather than using the oyster mushrooms and I served it over plain white rice. It was delicious and I would really suggest it to anyone, even those who are not particularly fond of veggies will enjoy this one as it really has some great flavors.
Monday, January 5, 2009
Today's Food and Feelings
Well I feel good about my food intake and my food choices so far today. I had one of the new Eggo Sweet Shop pastries with strawberries and frosting, yummy!! They were so good!! It was really not that bad for me either only like 3 grams of fat! I then had an Americano and some cucumber slices for a snack and some Thai noodle salad with tofu leftover from Saturday for lunch. I have a few snacks for this afternoon, an apple and some water and oj to drink so I am hoping to stick to this and to continue to feel healthy. I am excited about our dinner tonight as the stir fried seeds and vegetables look so good.
Subscribe to:
Posts (Atom)
