daily eats: 7.8.13

Hi! How was your 4th of July?

We had an amazing, amazing weekend complete with hikes, time at the pool, brunch with a friend from college, an 11th birthday party, a night out with friends, 1800 meals out (seriously) and a day at the beach in Malibu. Sunday was spent catching up on work, laundry and getting ready for the week. It was one of those weekends that just felt perfect. I wasn’t really ready to go back to work, but I’m almost ready to send my fall newsletter to the printer so I’m anxious to complete that project.

workout: 25 minutes physique 57 dvd

coffee: with 1/2 & 1/2

breakfast: 2 slices almond paleo bread with a touch of earth balance + egg scramble (1 egg + egg whites + kale + kalamta olives + feta). This was the second paleo bread I’ve tried, and I like the almond so much more than the coconut variety. The bread is made out of almond meal, coconut flour, egg whites (among other things) and each slice has 60 calories, 6 grams carbohydrates, 5 grams fiber and 7 grams protein.

lunch: was via my fit foods. I think I’ve mentioned my fit foods before, but not in much detail. They sell “fresh, healthy meals that are designed to increase energy levels and help you lose weight safe and naturally.” I’m a big fan of almost everything I’ve tried and the convenience factor is amazing. It is a little pricey (lunches run about $9-$11) but they have promotions on a regular basis. I do wish the meals had more vegetables, this one in particular (lean lemon turkey) is especially lacking.

So I rounded it out with some carrots and celery on the side and a small chocolate chip cookie made with zucchini that a co-worker brought in.

workout 2: was supposed to be a run or elliptical at the gym but I didn’t get home until almost 8pm, and the gym was most definitely out of the question. So I did what any normal person would do…

snack: …had a glass of wine, some peanuts and made brownies! ;)

dinner(s): have been really basic lately, tonight’s “freezer” menu was salmon burgers with horseradish aioli + vegetables with a touch of parmesan.

dessert: I had to taste the brownies that I’m taking over to a friend. Obviously.

approximate nutrition stats: 1713 calories, 76 grams fat (42%), 141 grams carbohydrates (34%), 26 grams fiber, 52 grams sugar, 98 grams protein (24%)

P.S. I get eyelash extensions today!!!

 

chimichurri sauce

Do you have foods that you are pretty much infatuated with before you even really really try it? That’s kind of how chimichurri sauce was for me. I’m sure I’d tried it once or twice (but nothing stood out in my memory) and I just knew it would be something that I really liked. It doesn’t hurt that  we’ve been having a moment with parsley. We’re putting it in just about everything: juices, bean salads, seafood pasta…and then I threw a TON of it into chimichurri sauce.

Wanting to keep things really classic, I decided to serve it over some grilled skirt steak but after trying it (garlic! shallots! parsley!) we both started slathering it over everything on our plate. I think it would be amazing on a lot of other things: grilled bread, goat cheese, grilled chicken, fish or shrimp and even greek yogurt. <– seriously! It’s so bright, so flavorful, I can’t think of a thing it wouldn’t be good on.

It comes together pretty quickly – just requiring lots of chopping. And so long as it’s accompanied by a little wine, I find the chopping process totally therapeutic.

Chimichurri Sauce

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: n/a

 

Ingredients (2 cups)

  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 green onions, thinly sliced
  • 1/3 cup red wine vinegar
  • 3 cups mixed chopped herbs (I used cilantro and parsley)
  • 1/2 cup olive oil
  • salt, pepper and red pepper flakes

Instructions

Combine garlic, shallot and green onion with red wine vinegar for about 10 minutes.

Stir in chopped herbs, olive oil and seasonings.

Serve over steak, fish, chicken, veggies or with grilled bread.

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perfect meatloaf meal

Meatloaf. It’s so meat & potatoes midwest right? Well, this is not yo mama’s meatloaf. (Anybody watch that show?) This perfect meatloaf meal was inspired by a My Fit Foods meal (more on them soon) and I recreated it at home for a bunch of meals this week. I’m really trying to focus on recipes that are easy, family-friendly and don’t require “weird health foods” – the main purpose of this blog is to share ideas to make life healthier in an easy, approachable way. If you have family-favorites that you’d like a nutrition makeover for, let me know!

Lean turkey is the center of this meal, rounded out with sweet potatoes (and a pat of grass-fed butter) and steamed green beans. This meal is filling, healthy and pretty easy to pull together. The meatloaf takes an hour to bake, and while its in the oven you can bake, boil, or microwave the sweet potatoes and steam the green beans. The recipe makes 8 servings so depending on your appetite, you can freeze half of it for later like I did!

Turkey Meatloaf

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 60 minutes

Keywords: bake entree gluten-free high protein low-carb American fall winter

 

Ingredients (8 servings)

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 pounds ground turkey
  • 2 eggs
  • 1/2 cup almond meal or bread crumbs
  • 2-3 ounces tomato paste
  • 1/2 cup BBQ sauce
  • salt, pepper, red pepper flakes

Instructions

Pre-heat oven to 350 degrees.

Combine all ingredients until mixed well. (hands work well!)

Form into 2 loaf-shapes on pans sprayed with cooking spray.

Bake for 60 minutes, until cooked through.

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Nutrition facts for 1 serving meatloaf:

 

roasted pepper relish

I had always been a bit apprehensive of roasting my own peppers so I continued to pay a ton for them at the store.

Then I had three peppers that needed to be used and I decided to just try roasting my own. Its easy to do right in the broiler! Heat the broiler on high, place peppers on a pan and essentially let them burn, turning to burn all sides. (Everyone can burn food, right?) Once you let the peppers cool you can easily the remove peel and seeds.

That’s it!

This relish can be used for just about anything. Try it with grilled steak or fish. Put it on pizza. Eat it with slices of bread and some melted cheese. Try it with eggs or just plain on its own.

Whatever you do with it, it’s sure to make any food look good and add delicious roasted pepper flavor to every bite.

 

Roasted Pepper Relish

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: appetizer entree gluten-free low-carb vegan vegetarian

 

Ingredients (2-3 cups relish)

  • 3 peppers (I used yellow, orange and red)
  • 2 Tbsp chopped kalamata olives
  • 2 Tbsp chiffonade fresh parsley
  • olive oil
  • salt & pepper

Instructions

Preheat broiler to high.

Place peppers on a baking sheet on top rack, closest to the broiler.

Cook for about 15 minutes, rotating the peppers every few minutes when the skin gets dark.

Let peppers cool.

Remove seeds and skin. The skin should peel off pretty easily.

Thinly slice the peppers and blot with a paper towel.

Toss with olives and parsley, drizzle with olive oil and season with salt & pepper to taste.

Will keep in the refrigerator for 5 days.

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