DAY FORTY FOUR:
Grilled Teriyaki Beef & Veggies (carrots, celery, peppers, mushrooms & onions in a sauce of tamari, honey, orange juice concentrate, fresh minced ginger, garlic, white onion & chili peppers) on Zucchini Strips or “zucchini fettuccini” if you like…Pushing the limits on “salad” definition this eve I suspect…but it was worth the push, it was pretty good!
DAY FORTY THREE:
green apple, celery, white onion, toasted pecans & goat cheese on red leaf lettuce + thin slices of garlic crusted roast beef…so tasty!
The rest of the fam had this: http://www.canadianliving.com/food/garlic_crusted_sirloin_tip_roast_with_mushroom_gravy.php which is a fantastic method to cook a roast. I have used this recipe many, many times, using less expensive cuts of meat and it turns out perfect every single time. Recommend! I felt like something zingy, and that was satisfied with this salad. Dressing was a simple mix of lemon juice, mayo, red wine vinegar, evoo, salt & pepper.
DAY FORTY TWO:
roasted cauliflower, carrot & toasted cashew salad with a simple dressing of fresh lemon, mayo, evoo & chives & lots of spicy chili flakes + apricot olive thyme chicken….THIS was good! It may not look like much, but the combo of the salad & chicken was great! And it was super easy and quick to put together, will be recreating this one again!
DAY FORTY:
baby spinach, roasted beet, goat cheese & dill salad with a ground beef & veggie (peppers, mushrooms, zucchini & onion) omelette
DAY THIRTY SEVEN:
burger night! hamburger pattie on a “pepper bun” topped with sautéed mushrooms, red onion, pickles & ketchup….and then on the side, a simple salad of tomatoes, red onion, fresh basil and feta on baby spinach, kale & chard with olive oil and balsamic drizzled on top
DAY THIRTY SIX:
greek salad (red, orange, yellow & green peppers, tomatoes, cucumbers, red onion, goat feta, kalamata olives & homemade greek dressing with fresh oregano) on romaine with grilled pork tenderloin souvlaki
DAY THIRTY FIVE:
Grilled Chicken Thighs w/fresh Cilantro, Mint & Basil + Grilled Peppers, Onions, Mushrooms + Tomato + Avocado + Baby Spinach, Kale & Swiss Chard Greens + Dijon Vinaigrette
DAY THIRTY TWO:
garlic thyme roast beef on red leaf lettuce, mushrooms, red peppers, tomatoes, avocado & white onion with balsamic dressing
So tonight I roasted an outside round roast for dinner – we getting down to the smaller, “tougher” roasts left over from our 1/2 cow we bought (what a GREAT decision we made there! organic grass-fed beef from a local farmer, it’s been awesome. The meat is amazing, I love that it’s from a healthy happy cow and that we were able to support a local real live person and their family. If you’re on the fence about making the investment, it’s been far cheaper too. And, to seal the deal, lots of great studies out there showing that grass-fed beef is way better for your, beyond the hormone/antibiotic/yucky stuff, but actually nutrient wise, which makes sense, we all are what we eat! Recommend!!)….so I roasted it using my fav method, to first slather it in a paste of minced garlic, extra virgin olive oil, lots of salt & pepper and dried thyme), then I roast it for 1/2 an hour at 450 degrees, then turn down the oven to 300 degrees and roast for one hour more, until it reaches 145 degrees. I then take it out and let it rest for about 20 minutes (or more) and it’s *perfect*, super tender, so good, and it works with all inexpensive cuts of meat! So the guys were going to have beef dip & carmalized onions – but plans changed and it wound up being just me for dinner, so I sliced off some beautiful thin slices and had it on my salad. Very good! Even better??!!! Dinner for tomorrow is already done, whoohoo! LOL!
DAY THIRTY ONE:
Bolognese (zuch., carrot, celery, mushroom, onion, garlic, tomatoes, ground beef) Sauce on Steamed Green Bean and Spinach Salad….?!….Welllll…yes, stretching the limits on the definition of “salad” with this one….BUT! There is a reason – made Spaghetti Bolognese for the guys tonight, so I put my sauce atop a bed of spinach (see those little leafies poking out the edges?!) and some steamed green beans….So green beans and spaghetti sauce always makes me a little nostalgic, lol, because, this was where it all began for me. My first baby steps into eating better were replacing SOME of my man-sized full plate of spaghetti with a green beans. I would have half and half, noodles and beans mixed together. As time went by, less and less pasta on the plate, more and more beans. Till the day came when I gave up pasta completely, which became easy because I genuinely enjoyed the beans and sauce and didn’t miss the noodles at all. I know there are other options out there, rice noodles or even the shirataki noodles, but, the shirataki’s are a little too pricey for me (everything I do has to be sustainable financially! lol!), and this time of the day, I don’t need the carbs of rice noodles. I like my veggies and protein, it works for me, my body works well this way, so I’m happy 🙂
DAY THIRTY:
Curried Ginger Coconut Carrot Soup + Roasted Beet Chickpea Cauliflower Spinach Chicken Salad with Balsamic Vinaigrette….very, very good. The sweet beets, the chewy crunchy salty chickpeas, hearty roasted cauliflower, delicious all together!
Iron Heart Personal Training 