Saturday, April 10, 2010

Polenta, hummus and weigh in-Oh My !!


First, the food. Yesterday was a pretty much normal day of school, exercise routine and Reiki work. Yay for ordinary , for it makes up so much of our actual lifetimes .

Breakfast was instant polenta cooked with a tablespoon of raisins and then topped with 1/3 of a cup of cottage cheese and frozen blueberries. The decision to use the cottage cheese was made in an attempt to use up the last of the container. Bob takes cottage cheese and cereal 2 mornings a week ( 1/2 cup each time) and Aldi's only sells cottage cheese in roughly a pound container. It means that we either do not have enough or get surplus that carries over to the next week , leaving not enough so buy more and run the risk of the new stuff going bad before it is used. Having a family of 3 and measuring portions can cause some weird little annoying things. I am still looking to find a half egg- which is what you need when you reduce a recipe for 6 people ( using 1 egg) TO FEED 3 !

Lunch was Green Monster soup from the freezer ( kale, broccoli, leeks, sweet potato, white potato), baked sour cream and onion crisps that have been lurking in the cabinet and falling out whenever I go in there for the last 3 months, veggies and 3 different kinds of hummus. Red pepper, walnut and eggplant. Why 3 ? Two were all ready in the fridge and the 3rd was made to use up some leftover baby eggplant

Eggplant Hummus

2 baby eggplants, roasted at 375 for 1 hour
1 can garbanzo beans drained
2 tablespoons sesame seeds
1/4 cup olive oil
2 cloves of garlic, chopped
juice of 1 lemon
water as needed


Place all in a food processor and blend till smooth

Dinner was Turkey spinach burgers( ground turkey, frozen spinach, 1/4 c oat bran, 1 chopped onion) , tossed green salad with walnuts and cranberries and Quinoa Bean salad. This one you can make ahead, stores in the fridge for about a week and makes for a very different, colorful, tasty dis to pass at gatherings.

Quinoa Bean Salad

2 cups cooked quinoa
15 oz can garbanzos or white beans drained and rinsed
1 carrot finely chopped
1 cup rasins or currants
1/2 cup raw walnuts chopped
4 plum tomatoes chopped
1 small red or white onion chopped
1 green pepper chopped
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic minced
1/2 cup goji berries
2 teaspoons soy sauce or braggs annimo acids

Place in a bowl and mix well. Store covered in refrigerator for several hours to allow flavors
to blend

And it is Saturday Morning, so the contestants step up to the scale.

Me- DOWN 2.4 lbs
Nick- DOWN 2 lbs
Bob- DOWN 3.0

Another week down, another week to go !

3 comments:

Marisa (Loser for Life) said...

Everything just sounds so delicious! I love your food combinations!

The Quinoa Bean Salad looks fantastic! I'm going to try that for our next bbq.

Yay for LOSERS!!!! :D

spunkysuzi said...

You guys are doing great!!

Diane Fit to the Finish said...

WooHoo! Great job for all of you on the weight loss this week. What a great thing. Congrats.