Football season is over and I have noticed food prep just isn’t the same without it. This week however brought a new twist…snow and food prep!
I tried a few new recipes this week. I scaled back the carb treats though as I try to get my protein and carb balance right. I want to get just enough to fuel my new workout program and lean out a little as spring is on it’s way.
I brought back an oldie from last year…Quinoa bakes. Quinoa is a good option for a carb. If you are interested in quinoa, here is a blog by Tosca Reno: http://www.toscareno.com/2012/10/26/whats-the-deal-with-quinoa/
For breakfast meals, I made the usual canadian bacon and egg muffins but I also made some egg white, chicken breast, and veggie mini-omelet bakes. Yes, there was still baked oatmeal on the menu but I halved it and made an apple pecan version and added the quinoa bakes. The recipe can be found at http://www.fitfoodieshealthylife.com/. http://www.fitfoodieshealthylife.com/2011/06/blueberry-quinoa-mini-bakes/.
For meat, I made chicken burgers and sun-dried tomato and cheese-stuffed grass-fed burgers. This week veggies included okra coated with flaxseed oil, cumin, and ceyenne pepper, parmesan asparagus, and salad.
The two newbies are from Katie at http://dashingdish.com/recipes/ (of course). If Katie ever quits posting recipes, I am not sure what I will do. Her food is wonderful!