Sunday, April 22, 2012
I am in love with the recipes that I made this week from Jillian Michael's book Making the Cut. This week I made her Barbecued Chicken and Black beans (brown red onions and garlic, add chunks of chicken and cook, add a can of black beans and bbq sauce and heat through) and put it over lettuce. I made an Artichoke Hearts and tomato salad (halve cherry tomatoes and kalamata olives, add artichoke hearts. Make a vinagrette using the artichoke marinade, vinegar, and dijon mustard) and added quinoa and some feta cheese. I ate the leftovers the next day over a big bowl of lettuce. I also made her Asparagus and Walnut salad (steam and chop up 1 pound of asparagus, make a dijon mustard vinagrette with minced red onion, put on greens, add chopped walnuts). It was fun to try new recipes and get some new flavors in my mouth. I ate way more meat this week and felt extremely satisfied. Prepping my vegetables for the week is a good strategy for me. I use them throughout the week for my lunches and quick dinners. I use my grill pan to grill eggplant and zucchini. I roast cauliflower with paprika. I steam brussel sprouts and broccoli. My spray olive oil and kosher salt are my favorite tools of flavor. I also like to prep quinoa and brown rice. Adding quinoa to my breakfast has been a delicious addition to my usual eggs. Try these tips and I know that you will love them. I don't count the calories of vegetables unless I add calories to them (like oil). This helps me feel like I get a lot more food. Here's to another successful week!