Menu Monday

Menu Monday – an example of a Lack of Preparation 

This past week was a long one at work.  We were in full production which left me with little time to prepare.  It was all doable… if I took the time.  At the beginning of the week I made a plan.  However, I wasn’t good at that by the end of the week.
Here is how the week end:
Dinner – Shakshuka (eggs in sauce)
I LOVE this dish!  It is one of my favorites on days I choose to eat eggs, so you will see it again and again.  It originated in North Africa and is often a breakfast food in other Mediterranean countries like Israel. It’s tasty and it’s easy (although there are many versions out there, this is how I make it).
First, I saute a  1 onion (chopped), 1 bell pepper (chopped), 2 cloves of garlic (minced) in 2 Tbs. of olive oil until they are tender and slightly browned.  Then I stir in 1 tsp cumin and 1 tsp paprika and 1/8 tsp cayenne (sometimes I want a more Italian flavor and leave this spice out and add oregano and basil instead).  This time I added 1 pound of sliced mushrooms and a small zucchini (sliced) from my garden.  Then I added 1 quart of my home canned tomatoes, plus 1 c slice cherry tomatoes and simmered the mixture for about 15 minutes.  I added quartz salt and black pepper to taste.  Then cracked 8 eggs over the top.  I covered it and let the eggs cook.  For the last 5 minutes I topped it with spring mix greens and veggies cheese and covered it again so the veggie cheese could melt.  Then serve.
Breakfast- fruit smoothie
Lunch – veggie hot dogs and watermelon
Dinner – Gnocchi with roasted tomatoes, asparagus, and Ricotta; salad
We had never tried Gnocchi before.  It was good. (Thankfully, Hannah made it for us because I was running low on time and energy).  Here is the recipe she used.
She didn’t make sauce.  She cut 1 pint of grape tomatoes in half, 1 bunch of asparagus in bite size pieces and minced 1 clove of garlic. She tossed the veggies with 2 Tbs of olive oil, Himalayan salt, and pepper and baked it for 10 minutes.  She tossed the veggies with the gnocchi and stirred in 1/2 c ricotta cheese and 1/2 tsp dried basil.  It turned out tasty.  We will have to try Gnocchi again.  And we should learn how to pronounce it too.  LOL.
Breakfast – Fruit smoothie
Lunch – Greek Vegetable Hoagies
Hannah was kind enough to make this on Sunday so we could have something for the week.  She sliced cucumbers, tomatoes, red onion fresh mint from the garden, and mixed it together with 3 Tbs of red wine vinegar, 2 Tbs olive oil, 1/8 tsp pink salt and pepper.  We added this to a whole wheat pita and hummus and feta cheese.  Delish!
Dinner – Falafel
Here is the recipe we used.
Breakfast – Sauteed veggies
Lunch – Hummus and veggies
Dinner – Tex-Mex taco salad
By now we were getting tired and started to slack in our meal prep.  We made the bean mixture but bagged out on making the rest of the salad.  We just ate it with chips.
By now in the week, we were too tired to prep for the next day in the evening.  The menu changed.
Breakfast – fruit smoothie (that changed to a banana and an apple)
Lunch – Salad (that changed to hummus and a bag of veggies)
Dinner – Ramen noodle soup ( no time to make this and now time to eat anyway… had to wait until morning)
Breakfast – green smoothie
Lunch – veggies and hummus
Dinner – Greek Salad (again no time to make this and no time to eat because I was busy working clear until 9:30 pm and I can’t eat that late.  I did heat up some broth and sipped it to make me tummy feel better.)
Breakfast – green smoothie
Lunch – Mediterranean couscous straight from a box
Dinner – Quinoa salad with cucumbers, tomatoes and feta that my husband made
I wasn’t home, so I have no idea what went into it.  I was just glad to have something.
Saturday –
Breakfast – work breakfast -Well.. I mistakenly thought that a “breakfast bar” would include fruit.  Nope.  Lucky I ate a banana before heading out the door
Lunch – setting up for the evening performance and didn’t have time to find something
Dinner – Came and went since the event set up took clear until the doors opened
Lack of preparation caused a bit of unintentional fasting.  When counting nutrition values as I do, preparation is KEY.  Fast food and restaurant food can’t be trusted.  Because I am determined to stick to this way of life, I would rather not eat than eat something that doesn’t fit my goals.
I can’t say I have lost a ton of weight.  But, I can say my knees, feet, ankle and headaches all feel better.  My hair is growing like crazy.  My skin looks better (as long as I drink tons of water).  I am determined to feel healthy, something I don’t remember feeling ever (although I am sure I have been healthy before).  Thus, I am trying to live the principles taught in the book I read, The End of Dieting.  I am dedicated to a year of this before I can say it didn’t work… but I don’t think I will be saying that because over all, I do feel better.
I just need to learn to prepare for those busy weeks!

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