Making up for lost time

Given my serious drop in readership over the last few weeks, it seems that you guys miss my regular food and fitness posts :) I decided to give you what you want and provide a long recap of my eats over the last (nearly) 2 weeks.  This will be a picture heavy post, but there are definitely plenty of them.  I should also mention that my 10K is coming up this Sunday so I’ve been running diligently and fueling myself appropriately. I’ll do another post on my recent workouts. I’ve gotten much better! I guess practice does make perfect :D

An enormous amount of food was consumed over a 2 weeks period. I wanted to highlight these 5…

1. I made Self’s zucchini bran muffins that I found through Lara’s Thinspired.  She was raving about them so much, I couldn’t wait to make them (apparently it still took me forever, but whatev ;) )

zucchini-muffin

zucchini muffin

I doubled the recipe, divided it into 8 muffins (instead of 6) and halved the oil. I think I burnt them slightly :oops: They were pretty delicious but a little too sweet (I think since the raisins I used were very sweet, I could have cut the sugar amount by at least 1/3) and a little too dense. I definitely learned a lesson with these – cutting down on oil without any substitutions is not a good idea. I usually sub nonfat yogurt for oil (1 for 1 of regular yogurt – not greek) and that works well. I was out of yogurt and decided to just do it without but I think you really need all the fat in the recipe to make these moist (they are from Self so they are already healthified). Lesson learned.

Oh yeah, and I also made a zucchini chocolate cupcake with one of them by using some leftover frosting from this cake. This was good!

zucchini muffin with chocolate frosting + choc sprinkles

2. For the entire 2 weeks we were really low on fresh produce and groceries in general. I had to get creative. What to do with the pork tenderloin that’s in the fridge? Stuff that baby! It was my first time attempting to stuff a pork tenderloin but Kath’s recipe for pork tenderloin stuffed with blue cheese, dates and pecans inspired me (I hate blue cheese so I used goat cheese instead) and I was ready for the challenge. It turns out it’s really easy and it came out absolutely amazing! My husband ‘supposedly’ hates goat cheese and dates and he loved this! Said it had to get on our regular recipe rotation (hmm, I don’t think we have a recipe rotation yet). Note: pictures were updated in Jan 2012 (this remains to be one of our favorite recipes!!)

3. Remember my fun day with lots of packages?  These Buitoni wild mushroom agnolotti (ok let’s be real – ravioli) came very handy during our grocery trip ban (we maxed out on our grocery budget mid-month).

buitoni-mushroom-agnolotti

I wanted to make a creamy healthy sauce and tried to use a plain chobani as a base. Apparently yogurt curdles under heat. Oops! Plan A went straight into trash, so I steamed some asparagus and spinach, sauteed it with a tiny bit of EVOO, then added a drop of truffle oil (which transforms basically any food into a divine meal) and shredded some parmesan cheese over the whole concoction.

mushroom ravioli with asparagus, spinach and parmesan

mushroomy bite

Both me and my husband absolutely LOVED this!! I’ve seen this all over the blog world with bloggers mentioning the high sodium content and high calories for the amount of food you get, but we thought they were amazing! I would say, without any hesitation, that this dinner turned out to be restaurant quality. I didn’t find it to be too salty (I guess the sodium is on the higher side but at least it didn’t taste it) and the veggies bulked up the whole thing. The mushrooms tasted so fresh and the cheese filling was nice and creamy. Of course adding the truffle oil didn’t hurt either! :) I savored every bite and was very satisfied. No need for dessert even. That’s huge! Needless to say, I’d buy it if (when?) it were sold in stores. Perfect quick meal!

4. I really hate throwing away food. We bought a whole baguette to made steak and cheese sandwiches (pictured in the bottom of this post), and of course had lots of baguette leftovers. I’m sure you know that stuff is completely dry and hard even on the next day and we forgot about the leftovers for days! Again trying to conserve the small amount of fruit we had, I went to the freezer and found some frozen berries. Perfect! I decided to make use of both of these, and made Ellie Krieger’s peach french toast bake (I substituted berries for peaches). Here it is the all together the night before:

Ellie Krieger baked french toast with berries

And the next morning, post baking:

baked french toast

And my portion:

my portion with chobani+agave nectar "frosting"

It was delicious! The brown sugar browned up nicely – it was perfectly sweet without being overwhelming. Love Ellie’s recipes :)

5. It was over 90* last Friday so my husband and I decided to go out for a drink + dinner and enjoy the weather at Burton’s instead of staying at home. I’m becoming less rigid about following “the plan” and it really helps with the sane aspect :) I tried to make a healthy choice so it really was the best of both worlds!

glass of Malbec

Bbq chicken salad: lettuce, bbq chicken, corn, black beans, cheddar cheese, tortilla strips, bacon bits and tomatoes (I think). It was so flavorful I didn’t need the dressing. Next time I’ll try it without the cheese too because I couldn’t really taste it much. The chicken was very nicely marinaded, though, and the tortilla strips added a nice crunch. I love tex-mex salads like this!

bbq chicken salad

OTHER EATS

chobani with grapes, Kashi autumn wheat, 1/2 cranberry zest honest food bar, almonds

1/2 brownie with chocolate frosting and sprinkles

zucchini muffin with whipped cream cheese + nonfat yogurt, grapes and almonds

tortilla pizzas with pasta sauce, roasted zucchini, light mozzarella, goat cheese + pepitas

ezekiel bread with cream cheese and lox + broccoli and Rachel's cucumber dill cottage cheese

gnu banana walnut bar

brownie (made with nonfat yogurt) with dried cranberries

sandwich: Food for Life english muffin with laughing cow cheese, grilled chicken and sun dried tomato hummus (fantastic combo!) + carrots and grapes on side

UFood raspberry swirl frozen yogurt with strawberries, pecans and Zoe's granola

fish taco with 2 kinds of salsas, cheese and a dollop of sour cream

b.good southwestern chicken salad

roasted chicken (with skin), buckwheat, grape tomatoes and a fresh cucumber

"sirnik" with sweetened condensed milk (I poured too much - didn't eat all the milk)

chobani + 1/2 banana, pb puffins, blueberries and apple butter

massive salad: spinach, roasted chicken, carrots, grape tomatoes, snow peas + 1T Annie's woodstock dressing

pistachioats cookies - review to come!

zucchini muffin, 1/2 banana, Rachel's pomegranate orange cottage cheese (only had a few spoonfulls of this- yuk!)

ww pasta with roasted cauliflower, asparagus, edamame + pesto sauce

brownie with cranberries

Food for Life english muffin with whipped cream cheese and lox + 1/2 banana & coffee

snow peas + Annie's cheddar bunnies

How did this guy get here?

bunnie on snow peas

Yeah, I’m a dork! :D

gigantic salad: spinach, grape tomatoes, roasted cauliflower, edamame, asparagus, Sabra sundried tomato hummus with 1T Annie's woodstock dressing + blueberry chobani for dessert

breaded baked chicken with creamy mushrooms and bulgar

banana/raisin oats with choco java amazing almonds and Barney Butter

snack: 3 dates, 3 dried apricots, orange vanilla amazing almonds + pretzel sticks = awesome!!

lentil soup (homemade, defrosted), slice of ezekiel bread with laughing cow wedge, carrot sticks + mini lime pie larabar

the mini larabar is really mini (=1/2 of regular)

chicken pelmeni (store bought) + georgian sauce

organic-hard-cider

Phew! So did I make up for my recent lack of food posting or what? ;)

Related Posts with Thumbnails

25 comments to Making up for lost time

  • So much good food in here!
    It actually might have been a good thing that you changed the recipe up a bit on those muffins–while they ARE delicious and moist with the oil, I failed to mention on the blog that the wrapper was a little oily when I went to eat them. I’m sure you wouldn’t have wanted that. The yogurt is a good idea for next time.
    Good luck on your race this weekend–that is wonderful. I’m still down for the count with my knee, totally brokenhearted about it…I might not be able to run my race next Sunday :(

  • Elina

    Oh no, Lara. You have another week, right? I hope you recover by then, but if you don’t – maybe you can set up a fake 10K for yourself a few weeks after? I know it’s not the same, but you can prove to yourself that you can do it! I really really hope for you that everything works out!!!

  • Wow, what a recap! I still loved and read every single one of your cool recap posts, but I’m glad you shared all your yummy food from the past couple of weeks.

  • Adam

    This post is pretty cool – lots of variety in your food. I think it would be fun to compare it to say, 2 weeks worth of food right after college to see the comparison of the old you and the new you :)

  • wow, so much fabulous food!!!!! and holy amazing pork tenderloin :) GOOD LUCK sunday!

  • Holy crap, girl, I don’t even know where to begin. Everything looks so yummy!

    I LOVE how you turned a muffin into a zucchini chocolate cupcake… fantastic idea.

    I’ve been wanting to try that stuffed pork tenderloin since I saw it on Kath’s blog – yours looks awesome!

    I still haven’t been to UFood – but I’m always tempted on my way to the gym when they have their “free fro yo with meal purchase” sign out.

  • That all looks amazing. I’m impressed that you are able to photograph so many of your meals. I would never be able to attempt that. It all looks great, especially the muffin/cupcake w/ frosting. :-)

  • sister inna

    hey so i’m totally making that french toast this weekend!!!! looks sooo goood :D well anything with baguette is good in my book but baked french toast? yis pleez :D

    those brussel sprouts remind me of our coachella vacay — karen insisted on making them for everyone for our grill cookout and we all looooved them. what are the odds that you made those on the same day?

    oh i can’t believe you would TEMPT me like this with mom’s sirnikis :( i guess i’ll have to get my fill next weekend! mwa haha

  • sister inna

    oh yes
    GOOD LUCK SUNDAY
    go ‘lina go ‘lina …
    woo hooo

  • Elina

    Not sister Inna – welcome back from vacation. Glad you enjoyed all the posts :)

    Lauren, the UBerry is pretty delicious. Not as good as BerryLine (which by the way is coming to the Trilogy building soon!!!!! yay! Can you tell I’m excited? haha) but it’s still a very nice guilt-free treat on a hot day.

    Kelly, believe it or not, this is not even all the food I’ve eaten. Crazy, right? :D

    Innz, make sure you use a day old baguette for the french toast. It’s really delicious so you should definitely make it :) And yeah, blame mom for serving me the sirnik ;) I want crepes next weekend!!!

  • Wow! You have had some good meals! Good job with a thin budget!

  • K

    You certainly did make up for your lost posts ;) I am LOVING all of these delicious eats! Thanks for the Ellie recipe – I might make it for Mother’s Day!

  • Man you’ve been busy in the kitchen! Every single thing looks to die for.. especially baked French toast! YUM!

  • sue

    there’s so much good food in the post, i don’t even know what to comment about…everything with chocolate calls out to me the most though. yum!

    and thanks for the compliment elina- you didn’t look too bad yourself ;) good luck on sunday!

  • That all looks so good!!

    Good luck on Sunday!

  • [...] balsamic cherry sauce (found the recipe through Tri to Cook… thanks, Shannon!). After making this goat cheese/date/pecan stuffed pork tenderloin I was no longer intimidated by stuffed pork. It really is not very hard to make and looks very [...]

  • [...] a little while I got hungry again and I munched on this Kashi chocolate coconut bar + an unpictured pistachioats cookie and an apple (not all eaten at once – we went to bed very [...]

  • [...] made this pork before here, and it turned Adam into a goat cheese lover. This is actually his favorite meal I make, and [...]

  • [...] Goat cheese/date/pecan stuffed pork tenderloin [...]

  • [...] actually made this baked french toast before and if you read here, you’ll see I liked it (last time I also used berries instead of peaches). This time I added [...]

  • [...] 3. pork tenderloin stuffed with goat cheese, dates and pecans (this recipe is now our all-time favorite and has turned Adam into a goat cheese lover!) [...]

  • [...] the oven). I served the stuffed pork chops to each guest individually (the recipe is exactly like this one but I used pork chops instead of pork tenderloin, baking the chops covered with wet parchment paper [...]

  • [...] cooking Christmas Eve dinner and am planning on making this pork tenderloin recipe from Healthy & Sane along with some brussels sprouts with crispy prosciutto. You know, because you can never have [...]

  • [...] was quickly eliminated when I shot off a link with this stuff pork tenderloin recipe from Kath Eats/Healthy and Sane. Stuffed with blue cheese, dates and pecans, this one was sure to be a winner. Paired with some [...]

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Follow Me




Check out my other blog:

Categories