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Archive for the ‘Health’ Category

My weekend in the kitchen

 

Coincidentally, I have had 3 friends all tell me this past week about their efforts to lose weight.  They are working with personal trainers, getting up extra early to workout, changing their eating habits and mobilizing their loved ones to support their efforts.  I am so proud of these ladies.  They are making healthy choices, going outside of their comfort zone, sacrificing, putting themselves first and taking care of their bodies.  They inspire me with their determination and hard work.  I can’t wait to see what they accomplish.

 

Eating healthy requires some planning and some time spent in the kitchen.  And I love all that planning.  If only I had the time for it every single weekend like I did this weekend.  I love long holidays weekends like this because it gives me plenty of time to search for new recipes and then spend lots of time in the kitchen whipping up all sorts of yummy, healthy dishes.  

This time of year, when it starts to get cool, I love making oatmeal in my crock pot.  Oatmeal is such a great blank canvas.  It never gets boring.  I make mine with steel-cut oats, water, skim milk and whatever fruits and spices I decide to add.  The fruit adds enough sweetness that it doesn’t need any sugar, in my opinion.

I found a recipe this weekend for a carrot cake oatmeal and just had to try it.  Shredded carrots, cinnamon, nutmeg, raisins and dried pineapple.  Yum!  The carrots didn’t get quite as soft as I would have liked.  I may pre-cook them a little next time.  But when I reheat it in the morning, they will soften up a little more.  To serve, I’ll a little more milk and top it with a few pecans for some crunch.  Wishing I had a little unsweetened coconut to add as well. 

Today, I have the crock pot working hard again.  I found a recipe for balsamic chicken and decided that would be delicious if I substituted the gorgeous boneless pork tenderloin I bought at the farmer’s market on Saturday.  I seasoned the pork with rosemary, oregano, basil and thyme.  It’s cooking with balsamic vinegar, sliced onions, minced garlic and lots of chopped heirloom tomatoes (recipe called for canned but thought fresh would be better) and it smells delicious already.  I’m planning to serve it with some roasted summer squash and bell pepper.

I also have some fish in the freezer that I am going to bake for dinner later this week.  One of my favorite vendors at the farmer’s market was selling fresh peach salsa she had made so I bought some to put on top of the fish.  I’ll serve that with some beautiful sautéed rainbow chard and leeks.

Lunch may end up being leftovers for the next few days.  I was planning to make tuna in a red pepper and artichoke tapenade served in a halved avocado (I’ve become obsessed with avocado recently) but the avocados are going to take a few days to ripen so I may just have leftover ratatouille that I made in the crock pot earlier this week along with some herbed white beans.

Sounds like a great week ahead to me!  Unfortunately two days of it will be spent in a hotel for a training so I am hoping they offer us some good, healthy choices.  Some people’s definitions of “healthy” leave a lot to be desired.

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