Well to get 2011 started off right, I have some updates for you.
SJM is looking great! She has gone from a size 12 to a size 8 in just 2 months. In January I gave her 2 new goals (since drinking water and eating lots of vegetables had become a habit for her): exercise (other than walking) at least 3 hours a week and eat at least one serving of raw vegetables a day. Since she has started exercising, she has really toned up, and she looks great!
Just because I feel like most people do not think that you can eat tasty, healthy, home-cooked food while in a time crunch, here are two different meals that you can make. Both meals total 45 minutes!
This first meal takes a little bit longer than the second. The first takes 30 minutes from start to finish... Tara and I created it at home last week...
SHRIMP, EGGPLANT, & PESTO QUINOA PILAF!
Ingredients:
1 medium eggplant
1/8-1/4 c pesto
1 cup quinoa
Shrimp for 2-3 people (I used the mini shrimp)
1/2 c chopped onion
3 cloves garlic, finely chopped
black pepper
cayenne pepper
crushed red pepper
1-2 tbsp olive oil
optional: mushrooms
for topping: crumbled feta cheese
I start by turning the oven to 450 degrees. Wash and chop eggplant into small pieces, about the size of a silver dollar. Toss chopped eggplant in a bowl with 1/8-1/4 cup pesto, depending on the size of your eggplant. Space out eggplant mixture evenly in a baking pan and put pan in oven (tossing eggplant occassionally throughout the process). Cook quinoa according to directions. Usually 1 cup of uncooked quinoa for 3-4 people. Saute chopped onions on stove with olive oil until just starting to brown. Add chopped garlic and shrimp. Add thinly sliced mushrooms if you would like. Add black pepper, a touch of cayenne pepper, and crushed red pepper to taste. When eggplant is baked thoroughly, add to skillet and toss with shrimp mixture on low heat. Place quinoa on plate on in a bowl and top with shrimp mixture and feta to taste.This second recipe takes less than 15 minutes from start to finish!
CAJUN TILAPIA SALAD
Ingredients:
1 tilapia filet (mine was frozen)
salt-free cajun seasoning
romaine lettuce (or other lettuce blend)
1 roma tomato
1-2 green onions, chopped
salad dressing (I used a fat free, low-cal honey mustard)
feta cheese for topping
optional: chopped cucumbers (I just did not have any when I made it!)
optional: leftover quinoa for a side of delicious, healthy carbs to keep you full longer!
Turn oven to 400 degrees. Coat filet with olive oil cooking spray and generously sprinkle cajun seasoning on top. Place in oven. Chop romaine lettuce (if necessary, but you can always buy pre-cut greens if you want to!). Cut tomato into small chunks. Chop green onion and cucumber if desired. Top the greens with tomato, green onion, cucumber, 2 tbsp salad dressing, and feta. When finished, filet can be placed on top of salad and topped with feta.
I like my quinoa warmed up, with a sprinkle of salt and pepper, and 1/2 tbsp of butter!
Tip for the week: eating healthy, portioned snacks goes a long way. Try avoiding carb-filled snacks. Instead, grab fruit, greek yogurt, soy nuts, light popcorn, or chopped fresh veggies! My newest favorite snack is carrot sticks dipped in 1/4 cup of "refried" (low sodium & low fat) black beans! Delicious with the black beans warmed up!
