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Posts Tagged ‘Stonyfield Farms Yogurt’

Another week absolutely flew by. Now it’s Friday, the prelude to the weekend.  No plans… not yet anyway. 

Both of us got up early yesterday and today in order to work off some of that Key West fat we accumulated earlier in the week.  It was worth it….the fat accumulation of course.     

This morning was a long walk with my main “dog”, Shane.  We went 4.23 miles under an hour.  It was wonderful walking weather, no wind, the roads were clear. We actually saw two other dog walkers and had our usual encounter with walker “Dude”. 

The nutrition to get me walking and to fuel my day went a little like this:

1/2 scoop Smooth Banana Whey Protein – pre – walk

Breakfast:  1/4 cup Bob’s Red Mill Steel Cut Oats with 1 TBS Pumpkin and 1/2 tsp Pumpkin spice. I added 1 tsp honey and 1 chopped fig.

My breakfast protein shake was 1 scoop Smooth Banana Whey Pro with 1/2 cup blueberries.  Oh So BLLLUUUEEEEGotta check your teeth after drinking a shake with berries.. you know…. the seeds?!!!!

Bob's Red Mill Steel Cut Oats

Bob's Red Mill Steel Cut Oats

I was still having sweet cravings so I scooped, just under a TBS , Naturally More Peanut Butter to “chew” on.

The morning snack was 1/2 cup Stonyfield Farms Fat Free Plain Yogurt with chopped apple.

Lunch was a HUGE salad of baby spinach, a radish, 3 cherry tomatoes, some broccoli slaw, chopped red bell pepper, 3 oz Tuna, 1/4 wild rice, 3 TBS F/F Raspberry Vinaigrette.  I added some baby carrots with Red Pepper Hummus on the side.

Official "Tuna Salad"

Official "Tuna Salad"

I’m STILL having issues with my ear. It keeps popping. Flying into Charlotte, NC, I had the worst pain in my ear. Then it took a good day to “unplug”.  Now, after the flight home, it STILL feels plugged and keeps popping when I swallow. Most annoying!      I feel like doing a hand stand, then having Ted grab my legs to give me a good shake.  Maybe that would unplug the PLUG!

Tonight both Ted and I decided we have had enough of dining out for the week so we may wander around Utica and grab a snack if we feel like it. May meet up with friends… but we won’t embark on this exciting adventure until a little later… maybe 7PM.  I’m not even sure I feel like happy hour tonight.  We’ll have to wait and see what 5 PM brings.

So until to-mally… have a great night!

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Yippee! FINALLY, our dishwasher is fixed! It was so great to finish lunch and just lazily put my dirty dishes and utensils in the dishwasher. How spoiled I am!  

Nothing tragic at the Vets today. Shane got his shot like a good boy so now if he bites any one… it’s okay?!!!! 😉

I looked forward to lunch since there was no time for snacking this morning.  I had the left over

Wholesome Vegetable Soup with Black Eyed Peas

Wholesome Vegetable Soup with Black Eyed Peas

Wholesome Vegetable Soup

Added some broccoli slaw and a Veggie Burger.

Wholesome Veg Soup, Broc. Slaw and a Veggie Burger

Wholesome Veg Soup, Broc. Slaw and a Veggie Burger

Later this afternoon, hunger struck and since I didn’t have time for the morning snack of all good things.. I had it at 2:30pm.   Stonyfield Farm Fat Free French Vanilla Yogurt plus some nuts and raisins.

A healthy yogurt snack

A healthy yogurt snack

The menu for tonight is Broiled Salmon.

  • Sprinkle salmon all over with lemon juice
  • Mix together 1 TBS each Soy Sauce + Honey Mustard.
  • Add just one shake of Hot Sauce to the Soy and Mustard.
  • Mix up those 3 ingredients and pour over salmon. Let sit while you prepare your veggies to go with the meal.
  • Preheat broiler (on high). When ready, broil about 4 minutes* per side depending on thickness of fish.

Oven roasted vegetable suggestion: 

  • Chopped Eggplant = Peel eggplant and chop into even pcs. Salt and let sit while preparing parsnips and zucchini.
  • chopped parsnips = peel and chop evenly. Heat water to boiling, drop in parsnips and boil for about 3-4 minutes.*
  • chopped zucchini. 
  • 1 chopped plum tomato (for color)
  • Rinse eggplant and pat dry.
  • Put all veg in a foil lined pan.
  • Drizzle with a little infused EVOO (remember I made my oil on Sat. with a sun dried tomato, fresh dill, and smashed garlic clove).  Salt and pepper to taste.
  • Roast in a 425 deg. oven for about 40 minutes*, covered. Uncover drizzle oil on top* and roast another 10 minutes.

 

Broiled Salmon with Roasted Vegetables

Broiled Salmon with Roasted Vegetables

Oh la la!  chef

 *All these little “*’s” mean I made changes to how I cooked it. 1. I cooked the salmon 5 min/side …too long. 2. I didn’t boil the parsnips first and they were hard PLUS 3. I only cooked the veg 35 min + 10 uncovered. Undercooked. 4.They didn’t brown so I would drizzle a little extra EVOO on top when uncovering.  I made the respective changes that I think will make the dinner turn out a lot more tasty.  Any comments would be welcomed from all you Master Chefs out there.

Now we have some bad news.  Nancy’s mom had a fall a week ago and had major surgery on her arm. BUT… the GREAT news is, she was joking around with the Dr’s and has now been moved from Syracuse back to Utica for rehab of her arm.  It’ll only take her a couple of weeks, we’re sure because she’s one tough little lady. Good luck Nancy, Bob and especially Gertrude. Keep that smile going… and good luck organizing your Bridge group!

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