I'm really glad I did the Clean Eating challenge. I wasn't perfect, but overall ate much better than I usually do (and lost a couple lbs!).
I found some recipes and ingredients that I like enough to add to my regular meal rotation, once I have one. I confirmed some I don't like too, which is fine. I think it's important to keep trying things, you never know. I eat a lot of things now that I would have said "NO WAY" to a couple of years ago.
I definitely overhauled the amount of food I expect to eat at each meal. A lot of these meals I just really didn't think would be enough food, but I survived and wasn't even starving most of the time!
I do have a lot more energy...who would have thought that claim was actually true??
I'm inspired to continue on this path as best I can. Obviously I'll have splurge days (like yesterday at my niece's party) but hopefully I can better control my splurges.
Overall, this was a very positive experience!
Showing posts with label Clean Eating Challenge. Show all posts
Showing posts with label Clean Eating Challenge. Show all posts
Monday, January 14, 2013
Saturday, January 12, 2013
Grilled Chicken Salad
I only had a little bit of Greek yogurt left so I couldn't make the shake for breakfast today, so I had Monday's waffles with strawberries instead. Yum! Definitely saving the smoothie recipe to try another time though.
Lunch was another winner. I never really had goat cheese much before but it was very tasty with the blueberries and walnuts on this salad.
Grilled Chicken Salad
Top 2 cups of spinach with 1 tbs walnuts, handful of blueberries, 1 tbs goat cheese and a piece of cut-up grilled chicken. In a bowl, combine 1 tbs. balsamic vinegar, 2 tsp olive oil, season with sea salt, black pepper and garlic powder. Combine with salad.
Sorry, forgot to take pic so you'll just have to use your imagination on this one.
Lunch was another winner. I never really had goat cheese much before but it was very tasty with the blueberries and walnuts on this salad.
Grilled Chicken Salad
Top 2 cups of spinach with 1 tbs walnuts, handful of blueberries, 1 tbs goat cheese and a piece of cut-up grilled chicken. In a bowl, combine 1 tbs. balsamic vinegar, 2 tsp olive oil, season with sea salt, black pepper and garlic powder. Combine with salad.
Sorry, forgot to take pic so you'll just have to use your imagination on this one.
Friday, January 11, 2013
Savory Penne
No one is more shocked than I am that this one is a winner. I have been avoiding meals with peanut sauce for years. I'm apparently going to have to rethink that decision. This was really good!
Savory Penne
In a bowl, combine 1 tbs rice wine vinegar, 1 tbs peanut butter, 1 tbs orange juice and 1/4 tsp soy sauce. Stir until smooth.
In a medium pan, saute 2 cups chopped kale in 1 tsp olive oil until wilted.
Add 2/3 cup cooked whole wheat pasta, 1/2 cup cannellini beans (rinsed and drained), peanut sauce; stir until warmed through.
In a bowl, combine 1 tbs rice wine vinegar, 1 tbs peanut butter, 1 tbs orange juice and 1/4 tsp soy sauce. Stir until smooth.
In a medium pan, saute 2 cups chopped kale in 1 tsp olive oil until wilted.
Add 2/3 cup cooked whole wheat pasta, 1/2 cup cannellini beans (rinsed and drained), peanut sauce; stir until warmed through.
Amy's Organic Black Bean Soup
Loving the heat and eat healthy options! This soup was very tasty and surprisingly filling for soup. The can says 2 servings, I admit I ate both :-) It was only about 280 calories combined so I don't feel guilty at all.
I will definitely be trying some more of the Amy's soup flavors!
Note, if you want to eat this for lunch at work, you'll need a can opener!
I will definitely be trying some more of the Amy's soup flavors!
Zucchini Fritters
This breakfast is surprisingly easy and tasty. I used roasted red pepper hummus. It tastes good but I might actually like this better with just salt and pepper (maybe a little greek yogurt/sour cream?).
Zucchini Fritters
Combine 6 egg whites, 1/2 c oats and 1 grated zucchini in a mixing bowl and mix until well combined. Spray or coat a non-stick pan with a light layer of oil and ladle the pancake mix onto the pan as you would a regular pancake. Note: Watch the heat on these. You may need to keep it closer to medium and allow these to cook longer. You want the eggs to cook completely without letting the pancake burn. Adjust accordingly. Remove pancakes from the pan when cooked through and top with a bit of hummus.
(You can definitely make these in advance and heat up in the morning for a quick breakfast!)
I froze half the recipe and ate the rest. I think they're better cooked more rather than less, some I made weren't quite cooked enough, might even try for crispy next time.
Zucchini Fritters
Combine 6 egg whites, 1/2 c oats and 1 grated zucchini in a mixing bowl and mix until well combined. Spray or coat a non-stick pan with a light layer of oil and ladle the pancake mix onto the pan as you would a regular pancake. Note: Watch the heat on these. You may need to keep it closer to medium and allow these to cook longer. You want the eggs to cook completely without letting the pancake burn. Adjust accordingly. Remove pancakes from the pan when cooked through and top with a bit of hummus.
(You can definitely make these in advance and heat up in the morning for a quick breakfast!)
I froze half the recipe and ate the rest. I think they're better cooked more rather than less, some I made weren't quite cooked enough, might even try for crispy next time.
Quinoa-Edamame Salad with Sesame-Ginger Dressing
I'll share this one even though I just couldn't bring myself to make it last night. This just did not sound appetizing at all after a tough Cross Fit workout, so I went off menu. I might try this another time though.
Quinoa-Edamame Salad with Sesame-Ginger Dressing
In a bowl, combine 1 cup cooked quinoa, 2/3 cup cooked edamame, 1/4 cup shredded carrots and 1/4 cup chopped cucumber. In another bowl, combine 2 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp soy sauce, 1/2 tsp grated ginger and 1/4 tsp garlic powder. Toss with quinoa mixture.
Replacement meal: Egg, spinach, grape tomatoes (halved) microwaved 1:30 on high or until egg is cooked through. Spread 1/4 avocado on whole wheat wrap, add egg mixture, wrap up, and enjoy!
I then went to Trivia night at the bar and managed to 1. not drink (not that hard for me) and 2. not eat any of the popcorn on the table (MUCH harder)!
Quinoa-Edamame Salad with Sesame-Ginger Dressing
In a bowl, combine 1 cup cooked quinoa, 2/3 cup cooked edamame, 1/4 cup shredded carrots and 1/4 cup chopped cucumber. In another bowl, combine 2 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp soy sauce, 1/2 tsp grated ginger and 1/4 tsp garlic powder. Toss with quinoa mixture.
Replacement meal: Egg, spinach, grape tomatoes (halved) microwaved 1:30 on high or until egg is cooked through. Spread 1/4 avocado on whole wheat wrap, add egg mixture, wrap up, and enjoy!
I then went to Trivia night at the bar and managed to 1. not drink (not that hard for me) and 2. not eat any of the popcorn on the table (MUCH harder)!
Salmon and Apple Salad Wrap
For some reason, despite the fact that I don't like a lot of cooked seafood, I'm ok with canned seafood. I know, it doesn't really make sense. I've eaten a fair amount of canned tuna in my life, but never canned salmon before.
However, this lunch was good! I might save it for lunches at home, though since it did kind of permeate the office with a fishy smell. Thankfully not too many people were there.
Salmon and Apple Salad Wrap
In a bowl, mix 1 can salmon, 1/4 cup chopped apple, 1/4 cup chopped celery and 2 tbs chopped onion. In another bowl, combine 2 tsp balsamic vinegar, 1 tsp olive oil, 1 tsp agave and a sprinkle of black pepper. Toss with salmon salad. Spread salad on a wrap, top with 1/2 cup spinach and roll up. Serve with 1/2 cup broccoli and 3 tbs hummus.
However, this lunch was good! I might save it for lunches at home, though since it did kind of permeate the office with a fishy smell. Thankfully not too many people were there.
Salmon and Apple Salad Wrap
In a bowl, mix 1 can salmon, 1/4 cup chopped apple, 1/4 cup chopped celery and 2 tbs chopped onion. In another bowl, combine 2 tsp balsamic vinegar, 1 tsp olive oil, 1 tsp agave and a sprinkle of black pepper. Toss with salmon salad. Spread salad on a wrap, top with 1/2 cup spinach and roll up. Serve with 1/2 cup broccoli and 3 tbs hummus.
Waffles with Yogurt and Kiwi
Yesterday was a crazy busy day so I did not get to update my blog :-( I'll make up for it today since I'm working form home and it should be quieter.
Breakfast yesterday was a variation on the breakfast form Monday:
Waffles with Yogurt and Kiwi
Toast 2 whole wheat waffles. Top with a dollop of greek yogurt, a drizzle of agave, 1 kiwi and 1 tsp walnuts.
I like strawberries more than kiwi so I preferred Monday's, but this was very good and is a great way to change it up or use up some kiwi you have on hand.
Breakfast yesterday was a variation on the breakfast form Monday:
Waffles with Yogurt and Kiwi
Toast 2 whole wheat waffles. Top with a dollop of greek yogurt, a drizzle of agave, 1 kiwi and 1 tsp walnuts.
I like strawberries more than kiwi so I preferred Monday's, but this was very good and is a great way to change it up or use up some kiwi you have on hand.
Wednesday, January 9, 2013
Stuffed Chicken with Sweet Potato Fries
I need practice making stuffed chicken. This was a first attempt and didn't come out very pretty.
But, looks aren't everything. This was yet another tasty meal! I imagine once I figure out the chicken stuffing process, it'll be easy too!
Stuffed Chicken with Sweet Potato Fries
Heat oven to 350 degrees.
Cut a slit in a boneless chicken cutlet.
In a bowl, combine 1/4 cup chopped broccoli, 3 tbs shredded cheddar, 1 tbs salsa; stuff inside chicken.
Slice a sweet potato into 1/4 inch thick fries.
On a coated baking sheet, place fries and a handful of asparagus.
Sprinkle with 1/4 tsp sea salt, 1/4 tsp garlic powder and a dash of black pepper. Bake 15 minutes.
Add chicken to sheet; bake an additional 20 minutes or until chicken is cooked through.
But, looks aren't everything. This was yet another tasty meal! I imagine once I figure out the chicken stuffing process, it'll be easy too!
Stuffed Chicken with Sweet Potato Fries
Heat oven to 350 degrees.
Cut a slit in a boneless chicken cutlet.
In a bowl, combine 1/4 cup chopped broccoli, 3 tbs shredded cheddar, 1 tbs salsa; stuff inside chicken.
Slice a sweet potato into 1/4 inch thick fries.
On a coated baking sheet, place fries and a handful of asparagus.
Sprinkle with 1/4 tsp sea salt, 1/4 tsp garlic powder and a dash of black pepper. Bake 15 minutes.
Add chicken to sheet; bake an additional 20 minutes or until chicken is cooked through.
Kashi Mayan Harvest Bake
I'm loving that a frozen meal was included in this challenge. So quick and easy and something I would easily have again.
And, as a bonus, this stuff is delicious! It would probably be even better if my office microwave wasn't so crappy and I could actually cook it right.
I will definitely be trying more flavors from Kashi.
FYI, I had a hard time finding it, but Target had a great selection. In fact, they have a huge selection of frozen mealsy (health and not) at the White Plains Target.
And, as a bonus, this stuff is delicious! It would probably be even better if my office microwave wasn't so crappy and I could actually cook it right.
I will definitely be trying more flavors from Kashi.
FYI, I had a hard time finding it, but Target had a great selection. In fact, they have a huge selection of frozen mealsy (health and not) at the White Plains Target.
Blueberry Agave Oatmeal
Breakfast today was simple and similar to ones I would make on my own. I prefer to do overnight oats rather than make it fresh, I think because of the consistency.
Blueberry Agave Oatmeal
Add 1/4 cup blueberries and 1 tbs agave to 1 cup oatmeal and stir well. Garnish with walnuts.
I forgot to add the walnuts but it was still tasty. I'm just starting to get hungry now, perhaps because I'm thinking about food, but it's 11:30, so that's not so bad.
Fingers crossed lunch is good, it's a Kashi frozen meal, details to come...
Blueberry Agave Oatmeal
Add 1/4 cup blueberries and 1 tbs agave to 1 cup oatmeal and stir well. Garnish with walnuts.
I forgot to add the walnuts but it was still tasty. I'm just starting to get hungry now, perhaps because I'm thinking about food, but it's 11:30, so that's not so bad.
Fingers crossed lunch is good, it's a Kashi frozen meal, details to come...
Tuesday, January 8, 2013
Penne Margarita
My favorite meal so far, but far. So simple and definitely something I wold make as part of my regular rotation.
Penne Margarita
In a medium pan, sauté 1/3 cup chopped onion, 1 chopped garlic clove in 2 tsp olive oil, 2 minutes. Add 1 cup halved grape tomatoes, 1 tbsp water; cook, stirring, 1 minute.
Simmer until tomatoes are soft, 5 minutes.
Stir in 1/2 cup cooked edamame, 1 tsp basil, 1/8 tsp salt, a pinch of black pepper; cook 2 minutes.
Serve over 1 cup cooked whole-wheat penne; top with 1 tbsp shredded parmesan.
I had the edamame on the side because I only had it in the pods and didn't want to deal with taking them out of the pods before cooking.
Yum!
Penne Margarita
In a medium pan, sauté 1/3 cup chopped onion, 1 chopped garlic clove in 2 tsp olive oil, 2 minutes. Add 1 cup halved grape tomatoes, 1 tbsp water; cook, stirring, 1 minute.
Simmer until tomatoes are soft, 5 minutes.
Stir in 1/2 cup cooked edamame, 1 tsp basil, 1/8 tsp salt, a pinch of black pepper; cook 2 minutes.
Serve over 1 cup cooked whole-wheat penne; top with 1 tbsp shredded parmesan.
I had the edamame on the side because I only had it in the pods and didn't want to deal with taking them out of the pods before cooking.
Yum!
Lentil, Beet and Goat Cheese Salad
Today's lunch was kind of a fail.
It tasted ok, I guess. I don't think lentils on a salad are for me. The texture was messing with me, then I chocked on some lentils and it was kind of down hill from there.
I should have known I was doomed when my salad dressing spilled out of the container. Thankfully I put everything in a plastic bag so it didn't permeate my purse.
I love sweet potatoes but our microwave at work is horrible and it killed it. I like the idea of potatoes for lunch at work, I might have to bake them at home and just heat them up a bit at the office.
Lentil, Beet and Goat Cheese Salad
In a bowl, top 2 cups of mixed greens with 2/3 cup boiled lentils, a few chopped beets, 1/2 cup slices cucumber and some crumbled goat cheese.
In another bowl, combine 1 tbs. balsamic vinegar, 2 tsp olive oil, season with sea salt, black pepper and garlic powder.
Toss all ingredients together.
Serve with 1 sweet potato.
I left out the beets, just couldn't bring myself to add them.
Since I ate so little of this, I "cheated" and had a Dark Chocolate, Nuts, and Sea Salt KIND bar. If you haven't tried these, you should. They are DELISH. They are pretty healthy, whole ingredients, limited sugar, etc. So I don't feel too guilty.
It tasted ok, I guess. I don't think lentils on a salad are for me. The texture was messing with me, then I chocked on some lentils and it was kind of down hill from there.
I should have known I was doomed when my salad dressing spilled out of the container. Thankfully I put everything in a plastic bag so it didn't permeate my purse.
I love sweet potatoes but our microwave at work is horrible and it killed it. I like the idea of potatoes for lunch at work, I might have to bake them at home and just heat them up a bit at the office.
Lentil, Beet and Goat Cheese Salad
In another bowl, combine 1 tbs. balsamic vinegar, 2 tsp olive oil, season with sea salt, black pepper and garlic powder.
Toss all ingredients together.
Serve with 1 sweet potato.
I left out the beets, just couldn't bring myself to add them.
Since I ate so little of this, I "cheated" and had a Dark Chocolate, Nuts, and Sea Salt KIND bar. If you haven't tried these, you should. They are DELISH. They are pretty healthy, whole ingredients, limited sugar, etc. So I don't feel too guilty.
Egg with Spinach and Quinoa
Todays breakfast was pretty good. Not quite as good as yesterday's, but I can see myself making this again sometime.
Egg with Spinach and Quinoa
In a microwave safe bowl, crack 1 egg and toss with a handful of spinach. Pop into microwave for 1 - 1.5 minute, or until cooked through. Serve over 1/2 cup of quinoa. Serve with 1/4 cup blueberries.
Again I forgot to take a picture. Honestly, it's all I can do to get myself up and out of bed in the morning. I'm impressed with myself for actually eating breakfast at home 2 days in a row!
Lunch made a bit of a mess on my way into work so I think I'm going to have to go pick up some replacement dressing. There's a Whole Foods a few blocks away, so I guess I'll just take a little walk over at lunch time.
Egg with Spinach and Quinoa
In a microwave safe bowl, crack 1 egg and toss with a handful of spinach. Pop into microwave for 1 - 1.5 minute, or until cooked through. Serve over 1/2 cup of quinoa. Serve with 1/4 cup blueberries.
Again I forgot to take a picture. Honestly, it's all I can do to get myself up and out of bed in the morning. I'm impressed with myself for actually eating breakfast at home 2 days in a row!
Lunch made a bit of a mess on my way into work so I think I'm going to have to go pick up some replacement dressing. There's a Whole Foods a few blocks away, so I guess I'll just take a little walk over at lunch time.
Monday, January 7, 2013
Citrus Salmon (chicken) Salad and Day 1 recap
This one tasted ok. It was honestly too much work given the amount I liked (or disliked) it. That said, I ate it. I think there were just too many ingredients. Or maybe it's because I had to prep it after a difficult CrossFit workout...either way, not really a fan.
I managed to stick to the plan today and I'm pretty proud of myself for that. I did add an after dinner dessert/snack of Greek yogurt, a couple of strawberries, walnuts, agave (basically breakfast without the waffles) and a banana. But, that falls within the "rules" and was earned at CrossFit :-)
I've prepped for tomorrow and I'm more excited about tomorrow's menu than it was today, so it should be good!
I managed to stick to the plan today and I'm pretty proud of myself for that. I did add an after dinner dessert/snack of Greek yogurt, a couple of strawberries, walnuts, agave (basically breakfast without the waffles) and a banana. But, that falls within the "rules" and was earned at CrossFit :-)
I've prepped for tomorrow and I'm more excited about tomorrow's menu than it was today, so it should be good!
Zucchini and Spinach Soup
I'm going to call this one a runner up. It's certainly edible (such a glowing endorsement!) but needs a little something. Maybe I blended it too much or need more lentils or spinach. It's kind of watery and boring. The cheese helps.
Zucchini and Spinach Soup
Heat 1 Tbs olive oil in large pan and add 1 chopped onion. Cook over low heat until soft and slightly golden.
Add 1-2 chopped garlic gloves, 1 tsp cumin and 1 tsp coriander. Stir until onion are coated with spices and then add 2-3 handfuls of lentils and 2-3 medium zucchinis, diced into cubes.
Stir until mixture is covered in spices and cook for a few minutes with the lid on, stirring occasionally.
Add 4 cups of boiling water and 1 tsp salt and bring to a boil.
Turn down the heat and simmer half covered for 10 min or until the zucchinis and lentils are well cooked.
Add 5 large leaves of chopped spinach and cook for another 5 min.
Turn off the heat and with a stick blender (or by running batches in your regular blender), blend until your desired consistency.
Season with salt and pepper, to taste.
You may garnish the soup with parmesan cheese.
This makes 3-4 servings so I put one serving in my mason jar to take to work and froze the rest.
A nice chunk of crusty bread would do a lot for this soup but, alas, it is not on my menu. Maybe by the end of the week I won't crave that so much?
Oh, and not exactly the most appetizing LOOKING thing I ever ate, smells good though.
Zucchini and Spinach Soup
Heat 1 Tbs olive oil in large pan and add 1 chopped onion. Cook over low heat until soft and slightly golden.
Add 1-2 chopped garlic gloves, 1 tsp cumin and 1 tsp coriander. Stir until onion are coated with spices and then add 2-3 handfuls of lentils and 2-3 medium zucchinis, diced into cubes.
Stir until mixture is covered in spices and cook for a few minutes with the lid on, stirring occasionally.
Add 4 cups of boiling water and 1 tsp salt and bring to a boil.
Turn down the heat and simmer half covered for 10 min or until the zucchinis and lentils are well cooked.
Add 5 large leaves of chopped spinach and cook for another 5 min.
Turn off the heat and with a stick blender (or by running batches in your regular blender), blend until your desired consistency.
Season with salt and pepper, to taste.
You may garnish the soup with parmesan cheese.
This makes 3-4 servings so I put one serving in my mason jar to take to work and froze the rest.
A nice chunk of crusty bread would do a lot for this soup but, alas, it is not on my menu. Maybe by the end of the week I won't crave that so much?
Oh, and not exactly the most appetizing LOOKING thing I ever ate, smells good though.
 |
| I had already eaten half when I remembered to take this, oops. Oh, and some proof I eat at my desk at work :-( |
Waffles with yogurt and strawberries
Meal #1 of this Challenge is a definite winner.
Waffles Topped with Greek Yogurt, Agave, Strawberries and Walnuts
Toast 2 whole wheat waffles.
Top with 1 tbs. of greek yogurt, a drizzle of agave, 1/2 c chopped strawberries and 1 tsp. walnuts.
I got Kashi brand frozen waffles, tasted the same as Eggo's without the ingredients I couldn't pronounce.
The combination of all the ingredients was actually surprisingly tasty and filling. I ate breakast at about 7:45am, I didn't start to feel hungry until about 11:45. Not too bad. Noon is my normal lunchtime too, so at least some of the timing is habit. However, normally I would eat breakfast at 9 or 9:30 while at work and still be hungry at the same time, so I call this a win.
Sorry I didn't take pictures of this one, I'll try to remember for future meals.
Waffles Topped with Greek Yogurt, Agave, Strawberries and Walnuts
Toast 2 whole wheat waffles.
Top with 1 tbs. of greek yogurt, a drizzle of agave, 1/2 c chopped strawberries and 1 tsp. walnuts.
I got Kashi brand frozen waffles, tasted the same as Eggo's without the ingredients I couldn't pronounce.
The combination of all the ingredients was actually surprisingly tasty and filling. I ate breakast at about 7:45am, I didn't start to feel hungry until about 11:45. Not too bad. Noon is my normal lunchtime too, so at least some of the timing is habit. However, normally I would eat breakfast at 9 or 9:30 while at work and still be hungry at the same time, so I call this a win.
Sorry I didn't take pictures of this one, I'll try to remember for future meals.
Sunday, January 6, 2013
7 Day Clean Eating Challenge - Pre-Day 1
Judging by the amount of unfamiliar food on the shopping list for this Clean Eating challenge, I'm guessing there will be some amusing moments over the next few days. So, I guess I should blog about it!
I don't have my recipes for tomorrow yet, but I went to the store to pick up the stuff on the shopping list (except the salmon and can of beets I refuse to eat). I had to ask where a few things were and had to buy the biggest bag of Kale ever, that's all the store had. Hope I like Kale!!
Shop Rite is a nice store, but they arrange things oddly. The organize the food by what you are probably making, not keeping like items together. So, I had a hard time finding things like sesame oil, which is with the ethnic foods, not the other oils. And agave nectar was only in the organic section, not with the honey or other sweeteners.
Not sure what people do with ginger root, but I have some now. I bought the smallest piece I could find.
I can't imagine how I'm going to actually eat all of the vegetables I bought. It wasn't cheap either, though I have to remind myself that I won't be buying any breakfast or lunch this week. That will save some money.
Oh, and zucchini/green squash and cucumber look awfully similar, hope I remember which is which.
Part 2
I got my Day 1 menu and have started cooking.
Realization #1 - I'm going to have to eat breakfast at home before leaving for work. That means I have to get up earlier. Hmmm....
Here's the menu for the day, I'll add the actual recipes after I try them (and only if I like them)
Breakfast: Whole Wheat waffles (frozen) with greek yogurt, agave, strawberries and walnuts (sounds good to me!)
Lunch: Zucchini and Spinach Soup (smells good cooking, we'll see) - Bonus: I get to use my hand mixer for the first time! I've only had it for 4 yrs.
Snack: 1 Apple and 1 T peanut butter
Dinner: Citrus Salmon Salad. You may notice that I'm already going to be cheating on day 1 since I did not buy the salmon, I'm just going to substitute a chicken breast, so it's only a small cheat.
I don't have my recipes for tomorrow yet, but I went to the store to pick up the stuff on the shopping list (except the salmon and can of beets I refuse to eat). I had to ask where a few things were and had to buy the biggest bag of Kale ever, that's all the store had. Hope I like Kale!!
Shop Rite is a nice store, but they arrange things oddly. The organize the food by what you are probably making, not keeping like items together. So, I had a hard time finding things like sesame oil, which is with the ethnic foods, not the other oils. And agave nectar was only in the organic section, not with the honey or other sweeteners.
Not sure what people do with ginger root, but I have some now. I bought the smallest piece I could find.
I can't imagine how I'm going to actually eat all of the vegetables I bought. It wasn't cheap either, though I have to remind myself that I won't be buying any breakfast or lunch this week. That will save some money.
Oh, and zucchini/green squash and cucumber look awfully similar, hope I remember which is which.
Part 2
I got my Day 1 menu and have started cooking.
Realization #1 - I'm going to have to eat breakfast at home before leaving for work. That means I have to get up earlier. Hmmm....
Here's the menu for the day, I'll add the actual recipes after I try them (and only if I like them)
Breakfast: Whole Wheat waffles (frozen) with greek yogurt, agave, strawberries and walnuts (sounds good to me!)
Lunch: Zucchini and Spinach Soup (smells good cooking, we'll see) - Bonus: I get to use my hand mixer for the first time! I've only had it for 4 yrs.
Snack: 1 Apple and 1 T peanut butter
Dinner: Citrus Salmon Salad. You may notice that I'm already going to be cheating on day 1 since I did not buy the salmon, I'm just going to substitute a chicken breast, so it's only a small cheat.
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