What’s for lunch DiFo??. I’m having a huge salad with all the (good) fixin’s!! And a big ol’ glass of iced tea!!
I was a little bad this weekend so I’m jumping back on the proverbial wagon. I didn’t “fall off” per se, but I was definitely dragged a few blocks!!
Banana post-gym.. Salad with turkey, cottage cheese, cucumbers, tomatoes, spinach, and leftover roasted cauliflower, and shredded cabbage for lunch.
I had oatmeal for breakfast, so I was a bit low on protein and veggies.
Lunch here was a stuffed pepper. filled with rice and chicken sausage. It was SO yummy! I had a salad on the side.
LOL…dragged a few blocks. I had a spinach herb wrap with swiss cheese, tofurkey, spinach, onion, carrots and a little mustard.
Afternoon snack will be laughing cow and an apple.
lentil loaves. made in muffin tins! I love eating muffin-shaped foods!
Also a boring side salad.
everything tastes better in muffin form
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Sounds interesting.. Do you have the recipe?
i have the bones of a recipe. but it’s quite adaptable.
Basically, you can use your favorite meatloaf recipe and sub in cooked, mashed lentils.
So:
Simmer 1 cup green or French lentils in two cups water or broth for 45 minutes, until tender. Allow to cool. Mash a bit.
Mix with your favorite diced/shredded veggies (I used onion and red bell pepper this time), 1 cup quick oatmeal (you could use bread or cracker crumbs, rice, quinoa, etc…), 1 beaten egg, 1/2-3/4 cup grated cheese (I used Parmesan); a cup or so of spaghetti or tomato sauce, and whatever herbs you like (I added a little dallop of pesto.) Mix really well. Spoon into 12 muffin cups. Bake at 350 degrees for 40 minutes to an hour, until browned and firm on top. Let cool a bit to make sure they set before removing from muffin tins.
Two “muffins” is about 250 calories.
Wow! That looks. great! Thanks!
yum. Must try this ASAP. Thanks. §.
Pumpkin soup, Quorn Cutlet §.
what. exactly is quorn?
i could google … but where’s the fun in that?
Not exactly sure….some mushroom derivative. I think I am going to Google it myself. My boyfriend is curious also. They are very tasty, though!
its a mycoprotein. if you want to google something more specific…
Quorn: according to Google…. Quorn is made from the soil mould Fusarium venenatum strain PTA-2684. The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. During the growth phase various vitamins and minerals are added(to improve the food value of the resulting product). The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA.
The product is then textured, giving it some of the grained character of meat, and pressed either into a mince (resembling ground beef), forms resembling chicken breasts, meatballs, turkey roasts, or into chunks (resembling diced chicken breast). In these forms Quorn has a varying colour and a mild flavour resembling the imitated meat product, and is suitable for use as a replacement for meat in many dishes, such as stews and casseroles. The final Quorn product is high in vegetable protein and dietary fibre and is low in saturated fat and salt. The amount of dietary iron it contains is lower than that of most meats.
Contrary to some suggestions, Quorn is not genetically modified: the fungus used is still genetically unmodified from the state in which it was discovered. The different tastes and forms of Quorn are results of industrial processing of the raw fungus.
crazy, ty §.
it is tasty!.
I should buy some and sneak it into the bf’s meal…
leftovers. bbq chicken leg quarter, little bit of potatoe salad & a little fried okra.
A small spinach salad. with a hard boiled egg, cherry tomatoes, mushrooms, with roasted red pepper garlic dressing.
And two small slices of wheat crust vegetarian pizza- light on the cheese, broccoli, cauliflower, spinach, onions, green peppers, mushrooms, and zucchini… yumminess! I heart Star Pizza.
Falafel & humus in a pita w/ cucumber & tomato. And a pickle
brunch….. woke up late since I went to bed late. So I had an egg sandwich.
OMG I need to do this more often (read below). I bought some TJ Beef, Barley and Veg soup (which is eh, ok, on its own) and added some pureed frozen squash to it. OMG was it yummy and so much more filling. The frozen squash only has 45 cals per 1/2 cup and I added about that much, so it was a yummy low cal soup at 205 cals. added a tiny pack of oyster crackers on the side. delish!
it will be. lentil/tomato/olive/zucchini “salad” made from leftovers and a crab cake.
leftovers. Pizza and salad.
rotisserie chicken, yellow and green zukes. with garlic/thyme/crushed tomatoes.
sandwich with sliced turkey, romaine lettuce. and mayo and mustard.
here’s lunch. 3/4 string beans
1 cup baked beans
pita pocket. with hummus and leftover chicken tikka. Plus a side salad with feta, craisins, and just a little vinagrette. I am growing tired of my salads. I think I need a salad makeover.
For a snack: apple, laughing cow cheese wedge, carrot sticks.
Leftover vegetable soup and Mexican rice §.