Posts Tagged ‘Spinach Salad’

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It never fails. Every time I eat baby carrots, I get hiccups.  This can also happen if I eat a really hot cherry pepper but those hiccups are really fast and nauseating.  The baby carrot hiccups are simply annoying.

Today while I prepared my lunch, I grabbed some baby carrots and a TBS hummus to munch while creating.  …and got the hiccups.

carrots-and-hummusMy salad was a mix of broccoli slaw, watercress, spinach with cucumber slices, radish, sliced cherry toms, red pepper and F/F Ginger Sesame dressing. 

I also had 13 Bean Vegetable soup with 1/4 cup brown rice.  It was filling and satisfying.

Some people wonder how I can eat salad everyday. I love it. It is actually my favorite part of the meal. Probably because I really enjoy crunch.  Although I love bread, sandwiches can turn my stomach off if they are even a little soggy or have any soggy/soft fillings. Guess that’s why salads are my lunch of choice.









Tonights dinner was a quick frittata since we had class with Shane.   We threw together 2 chopped green onions, 3/4 chopped red bell pepper, 6 slices of Baked Ham Style vegetarian meat-chopped,


4 baby bella mushrooms-sliced, and about 3 cups baby spinach.  After those veggies were sauteed in olive oil, we added 1 1/2 cups egg whites and 2 whole eggs.  Topped the frittata with 2 sliced plum tomatoes, crumbled blue cheese, and parmesan cheese. Bake in a preheated 375 F oven for about 15 min.  It’s plenty large enough for left overs tomorrow. 

frittata-002We decided on steamed broccoli and asparagus as our vegetable side.  Lots of veggies in this dinner.




As for the rest of the evening, we’ll relax. It has started icing up outside so we are definately in for the night.  I did want to try carob chip cookies at some point, but I don’t have it in me tonight.

Pleasant dreams!

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Although we had snow and it is pretty cold, the roads were clear.  We’ll have the snow tomorrow as well because temps. are’nt rising anytime soon. 

Busy morning, then home for lunch which was a spinach salad w/ a radish, 6 cherry tomatoes, 1/3rd of a peeled cuke, 1/3 of a red bell pepper, 1/4 cup brown rice and about 1 cup of left over Quorn Chicken bean saute.  I topped it w/ 2 TBS Annies F/F Raspberry Vinaigrette.  Took about 2 TBS trail mix on the way out the door.  tues-foody-001

Afternoon snack was 1/2 of a Jay Robb High Protein “No Junk” Fudge Brownie bar. Chocolatey and chewy. REALLY, really good and highly recommended!





When I was preparing dinner, I heard a whine. I called “Shane“!  But he didn’t come so  I thought he might be upstairs with Ted. Ted came down … no Shane. We went around the house calling “Shane” “SHANE!” Nothing. Finally, I opened the bathroom door… there he was. He went in and the door shut on him. Oh you guys! No – No – No. We haven’t trained him to use the toilet!  But when he came out, Ted did ask if he flushed.

Dinner: A “Namaste” Pizza. Ted opted for 2 cans of crab meat (I would recommend use only one). Ever since I saw the Chicken with Black Beans Pizza at http://runningwithfood.com I’ve had a craving so I made my style tonight. I use the Namaste Pizza crust mix.

namaste-pizza-crust1I had to add 3/4 cup regular flour because I ran out of the Namaste mix. It came out a bit chewier than I like.  I added to the pizza: 1/2 can southwest style corn, crab (marinated in lemon juice), diced tomatoes, marinated artichoke hearts, sauteed onion, spinach, mushrooms, mexican blend cheese & parm. cheese. Sauteed all the toppings except tomatoes and cheese. Blended the crab & veggie saute mix w/ Old bay seasoning.  It was good. Ted said he would have liked some sliced olives on it. Personally, I’m not an olive person.  He’s not a cooked onion person (kind of like the aversion Kath of www.Katheats.com has regarding onions).  BUT… the “cook” likes cooked onions so I say “Chef’s choice”.  Just for the record, I don’t like raw onions. I enjoy food but not to keep tasting it for the rest of the day or night! 


So that’s a wrap for the day. The agenda tomorrow… a trip to the hair dresser!  Hey there Gregg!!!!

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