Posted in Food, Menu Planning, Recipe

Lemon and Sage Salmon

Mmmm… Salmon. Yesterday I previewed a lemon sage salmon and it. was. so. good!

I’ve been trying to simplify our menu-planning efforts by making meals that are repeatable, if not predictable. For example, fish once/week, vegetarian meal, something with beef, something with chicken, something with pork. That gets us through the work week, and then the weekends are usually scavenging whatever is left.

Monday I made unstuffed peppers and that recipe was *really* good. I could’ve skipped the cheese, but why would I? It also came together really easily.. ground beef, bell peppers, seasonings, (cook), pasta sauce, beef stock, pasta, (cook), cheese, stir, serve.

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Here’s the recipe, if you can call it that…The salmon was moist and delicious when we had it for dinner last night. I bought a 1.5lb fillet from our local grocer and sliced up 4 portions at home. From there, I drizzled it with olive oil, seasoned with lemon peel, sage, salt, and pepper. Bake at 375 F for 20ish minutes, squeeze fresh lemon over top and serve.

We had ours with frozen veggies and a slice of buttered bread. It might as well be dessert because the Peppridge Farm Whole Grain Oatmeal Bread was delicious. I could probably eat an entire loaf if I weren’t disciplined enough.

The cool thing about this fish (and something I didn’t appreciate until today) is that it actually reheated pretty well. I squeezed fresh lemon on top then zapped it in the microwave for 45 seconds. It didn’t get dried out at all and I actually enjoyed having left overs at work today. Do you like fish? What’s your favorite cut and method of preparation?

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Posted in Food, Life + Living, Recipe

Monday tacos

The way I see it, if Mother Nature can see fit to drop a bunch of snow on our heads, wreck the Monday commute, and interfere with what was becoming a very nice spring… Then I can make tacos on a Monday morning.

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We had a great weekend as we started to choose baby gear and consider lifestyle options:

– Yes, we should have a pro redo the newel post.
– No we don’t need a pro to install the banister.
– Yes we should get the structural issues in the basement repaired.
– No we shouldn’t take out a new loan to pay for the repairs.
– Yes, technically the car seat fits in the Audi, but no, it’s not practical to keep the car.

I swear we need a weekend to recover from our weekend.

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The next best thing I could do was to inject a little flavor into our Monday.  I browned ground beef, sauteed some yellow onion, added some orange peppers for color, seasoned with the home made taco seasoning blend (courtesy of Practical Paleo).  I served it all up on soft tortillas, topped with fresh avocado and salsa.

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I guess if I have to say one good thing about the snow, it’s that it makes great filtered lighting for taking pictures of food with my phone 😉

Happy Monday, everyone!

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The day was hectic. By the time I sat down for lunch, I had only 5 minutes to eat. (thanks for the tortellini, Mom!!) I took 8 minutes anyway, then dashed off to my next meeting. The rest of the afternoon flew by until it was time to clock out and head to training.
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I met with Jody. We started with resistance bands and really targeted the scapular muscles. I was collapsing my frame by the end of the sets and didn’t realize it, so I’m glad she was there.We also used the bands to do a rotating like motion to target the muscles between my shoulders.

We moved into the studio, and did some floor exercises. Trunk twists, guided crunches, pelvic rotations, pelvic rotations with marching motion, bridge, calf raises/flex and point, adductor and abductor exercises with a resistance bands, and kick backs.

I felt the burn, but I feel good, now. Jody said that I’ve got a better foundation than I give myself credit for, and a greater range of motion than she was expecting. I credit iaido for that.
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At this point, I’m glad to be getting started.

First day of physical therapy

Posted in Uncategorized

Profound revelation

Jeff was running late today and muttering about how he didn’t leave himself enough time to make a lunch.  Like a whirling wizard, I whipped up a lunch that included fruits, veggies, carbs, and protein (ham and cheese sandwich with lettuce, grape tomatoes, crackers with laughing cow cheese, and fruit cups).

Me: Why can I always find time to make a lunch for you, but not for me?
Jeff: Because you love me!
Me: … 

Now, he was just being cute, but it was rather profound.  Does my lack of enthusiasm for making my own lunches mean that I don’t love me?  😦  

I’m up to 237.  I can’t, can’t, can’t hit 240.  Not again.  Never again. So I really need to figure out this funk and get out of it so that I can get going back in the right direction.  I started by making myself a lunch… with lettuce, ham, and tomato.  I’ve got crackers and fruit cups for snacks, and I know I’ve got broccoli at work to munch on.

Posted in Emotional Eating, Fitness, Food, Life + Living, Self-Reflection

Crosspost from MegsfitnessPhotoTracker – Lunch: long day, short nutrition

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Jeff’s family was visiting between Christmas and New Years Eve, so I’ve been scarce as far as this blog goes.  They’re gone, though, so I’m back 🙂

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Today started out rough. My back hurt, and I was supposed to be to work at 9, but Taz has a worrisome sneeze, and he’s been ripping his fur out. A trip to the vet revealed no cause for the fur pulling, but his sneezing is probably feline herpes virus. His hypothyroid seems to be stabilized, but they’ll be checking his T4 anyway.

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Lunch included a spicy chicken sandwich at 11, and a lunchable at 2.

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Skittles and water mean my habits from 2013 haven’t but the dust just yet, but my fitness challenge says I’m trying:

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Posted in Life + Living, Menu Planning, Uncategorized, Wedding Planning

Are you bored?

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AH! I still sort of have ‘wedding brain.’  I go home at night and still feel like we should be planning a wedding.  If you’re interested in mini updates and food photos then you can subscribe to follow me at http://megsfitnessphototracker.wordpress.com.  I upload pics of my daily eats and lately I’ve been updating on the day’s goings on too.  I still intend to update here, but I feel like I owe you better content and right now I just don’t have it.  You deserve better!! So, if you’d like to wait for better, I’ll have it soonish.  If you’d like to settle for good-enough, check out my alt blog where I just update from my phone and call it good.

From MegsFitnessPhotoTracker: “I found a sammich in my fridge thus morning and decided it was breakfast. Nom nom nom.. Oh! And my plan of eating when I’m hungry and stopping when I’m full works.. I weighed in at 217 this morning. I’m pretty sure it was a fluke.”
Posted in Food, Recipe

BLT+C=Happy Me

Tonight’s menu called for “Grilled Chicken Sandwiches.”  It was going to be ho-hum until I got it in my mind that bacon goes awesome with chicken and so does tomato.  While Jeff and I were at the grocery store on Monday, I bought a pound of center-cut bacon (tried to get some with minimal fat, but, c’mon, it’s bacon…)  I also picked up 1 beef-steak tomato so that we could have it on our sandwiches.

It was after assembly that I realized that we basically had BLT’s + Chicken.  It doesn’t matter, though, what you call it–I call it delicious dinner.

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This recipe can be scaled based on the number of people it is intended to serve.  Basically just cook chicken, cook bacon, assemble on a sandwich with your favorite fixings.  More direction given below:

  • Mrs. Dash Italian Seasoning (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Boneless Skinless Chicken Breasts
  • Center-cut Bacon
  • Beef Steak Tomato
  • Lettuce
  • Sargento Colby Pepper Jack Cheese
  • Miracle Whip
  • Silver Spring Beer n’ Brat Horseradish Mustard
  • Pepperidge Farm Dark German Wheat Bread

If the chicken breasts that you bought are anything like the ones that I bought, you can easily cut them in half and still have a good-sized portion (4-5oz).  I bought a pack of 5 chicken breasts on sale for $5 and got 10 servings out of it.  We have definitely got more than enough to last us for a while.

After adjusting the portions of your chicken, go ahead and start cooking it.  I used a covered skillet on the stove-top over medium heat, but if you like to grill–tis the season!

Go for it.  Speaking of seasonings–season the top of the chicken before you cover it and then let it cook for about 5-8 minutes per side. I cook mine until the juices run clear and the center is no longer pink, but if you’re the “just so!” kind of chef, cook until the internal temperature reaches 165 degrees Fahrenheit.  The length of time needed will vary depending on the size of your chicken breasts.

While your chicken is getting started, fry up the bacon.  Be careful to watch for grease splatter–that stuff hurts!  If you prefer, there are methods of cooking bacon in the oven or in the microwave, but I didn’t go that route.

While you are waiting for the bacon and chicken to cook, slice the beef steak tomato and ready leaves of lettuce!  We used this dark wheat bread that is hearty and soft at the same time.  Check it out: Pepperidge Farm Dark German Wheat Bread

Spread with a little bit of miracle whip, some spicy mustard, lettuce, tomato, cheese…. then bacon and chicken!  Serve with summer fruit on the side.

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Here’s the daily summary from http://www.myfitnesspal.com: