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Back on Track

After a weekend away in Denver, I was looking forward to cooking at home and eating some good food.  We had good eats while we traveled but I still got off track a little bit and didn’t eat as well as I would have liked.

We usually only had two meals and I realized that three works for me now.  Even if “lunch” is on the small side.  A little something to keep me going.

I also realized that when traveling, fresh fruit and produce seem to take a backseat.  Not because I didn’t want it but because it’s not offered up as much in restaurants.

I find this very interesting!

Lack of freshness definitely caught up to me and made me feel a little on the blah side.  I was ready to be in my kitchen eating some real foods.

BREAKFAST

Kale and bean soupFirst day back, I needed soup ASAP.  Full of greens and homemade broth to welcome me back and get my body back in balance.

It also had white beans and I chopped up some leftover smoked sausage and turkey we had from dinner the previous day.  Full of veggies, this soup hit the spot!

bananas and grain free granola

A little lighter the next day, some bananas with grain free granola.  With a splash of almond milk after the picture was taken.

Fried eggs with avocado salad

Today was a little bit more hardy, friend eggs with an avocado side salad.  The eggs were fried in ghee and sprinkled with a little garlic powder and chili powder.

The side salad is simply some chopped romaine, chopped avocado, and then I topped that with a little bit of salsa after the picture was taken.

LUNCH

Salad and hotdogs

Easy salad with mixed greens, cucumbers, and carrot.  A side of grass-fed hotdogs that I topped with spicy mustard.

Unpictured is leftover spaghetti squash and a smoothie.  Pretty basic but the smoothie was delicious!  Almond milk + spinach + 2 frozen bananas + 1/3C pumpkin puree   Creamy and smooth, sort of like pumpkin ice cream.

DINNER

Shrimp Sushi

Sushi!  We have not had homemade sushi in ages.  I couldn’t get the rice to turn out.  It took me a while but I finally figured out how to successfully make sushi rice at altitude!

Normally sushi rice is a 1:1 ratio when cooking.  However in the mountains it’s 1.5:1  So 1.5 cups water for 1 cup rice.  I made 2 cups of rice and used 3 cups of water.  It worked! Perfectly cooked and sticky sushi rice!

The filling is shredded carrot, cucumber, avocado and roasted shrimp.  The shrimp was roasted at 400 for about 5 minutes.  It was seasoned with soy sauce and chili garlic sauce.  So good!

Spaghetti squash and tomato sauce

Spaghetti squash with some tomato sauce.  The tomato sauce had Italian sausage and garlic chicken sausage added to it.  I have to confess that I hate spaghetti squash.  I decided to give it another chance and realized that I was right and I cannot stand it.

It’s mushy, stringy, and the strings have an odd rough texture to them.

I gave it another shot and I find it repulsive.  Blech!  No more spaghetti squash for me thanks!

smoked salmon snack plateI wasn’t terribly hungry for a full meal but I did want something to nibble on.  I put together a snack plate featuring:

  • Smoked salmon
  • Cucumbers
  • Cheddar Cheese (though I didn’t have any)
  • Cantaloupe
  • Red Apple

I made a quick sauce for the smoked salmon as well:

  • Sour Cream
  • Horseradish
  • Capers
  • Chopped Red Onion
  • Whole Grain Mustard

A little salmon on a cucumber with a drizzle of sauce was perfection in a bite.  This snack plate was exactly what I was looking for, full of fresh foods!  I definitely needed those crunchy fruits and veggies.

Because we were away, I didn’t have time to meal plan or prep for the week.  I feel like I’ve been playing catch-up all week long.  Thankfully it’s almost the weekend and I can be prepared for next week!

 

 

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