Pardon me for combining lunch, snack and dinner – I was out running errands after lunch and then had kitchen things to do so I just figured I’d post all it once 🙂
Run + Lunch
Nice long run this morning – about 5 miles. We ran through a really fancy neighborhood and ooohhed and ahhed at the mansions. It helped pass the time!
Colorful Wheatberry Salad
We had leftover sprouted wheatberries on hand from the husband’s baking so I decided to mix them up as a salad for lunch. I used about 3/4 a cup, which is about 240 kcal worth. They are really chewy and delicious!! Almost rubbery in a really good way. Here’s some info on how to prepare them yourself. I found them at EarthFare in the bulk bins so look around at your local health food store (I’m sure Whole Foods will have them you lucky ducks who shop there).
I added the rest of our veggies (the veggie drawers were COMPLETELY empty after this) cucumber, a handful of spinach (chopped), celery and the rest of a bag of frozen bell peppers.
I also added in a whole navel orange (and used some of its juice for the dressing) as well as a rehydrated mini box of raisins.
I made the dressing out of orange zest + juice, raspberry vinegar, zesty mustard, a tsp of honey, S+P.
Lastly, I topped the salad with some sliced toasted almonds.
Healthy fat, check (but if I’d had avocado it would have definitely been added too!)
Check out the wheatberries up close –
Normally a “one bowl lunch” would leave me unsatisfied (mostly mentally) but this was super satisfying, probably because of the variation in flavors and it was a big bowl!
The salad was about 475 kal, 15 grams fiber and 10 grams protein.
Scones or Cookies!?
I went out and ran errands, including a trip to EarthFare for buns. While there I sampled a tiny bite of short ribs, a wasabi peanut, and lemon hummus on a pita chip. Just for the record!
While I was out I stopped into Barnes and Noble to browse through the cookbooks for scone recipes (mostly to check out Veganomicon’s Pumpkin Scone recipe!). But I stumbled across Vive le Vegan! After flipping through it for 30 seconds, it came home with me. I immediately saw at least 5 recipes I wanted to try. I think what I like about Dreena’s cookbooks isn’t the vegan draw (since I’m obviously not one), it’s the fact that this cookbook was written by a normal person who is really good at experimenting in the kitchen. The recipes just feel different than your standard “cookbook.” These are the first cookbooks I have ever read cover to cover!
So I gave a shot at her Squirrelly “Scones,” which she says don’t really taste like scones but look like them. She was right – they are oat cookies! But super healthy cookies! I left out a lot of the dried fruit and just ended up putting in walnuts and flax. But they are quite yummy! A touch of maple, a touch of cinnamon, oats, whole wheat pastry flour. They didn’t satisfy my scone craving, but they are good.
I think next time I’ll put in dark chocolate chips! These turned out to be 130 kcal each. They are a little small for the calories, but at least they’re healthy calories.
Look what the husband and I created 🙂
Dinner tonight was ED&BV’s Rosemary White Bean Soup. It was actually very disappointing. Too watery and very bland – even with all the rosemary fresh from our garden! BUT, we fixed that with homemade croûtons (which she recommends with the soup) and Parmesan cheese (sorry, vegans!).
Here’s the first batch, sans cheese. Very bland.
With a tbsp of grated Parm – it made ALL the difference!
The croûtons, made from homemade spelt bread, were fabulous! We just cubed the bread (3.5 oz worth), drizzled on a tsp of EVOO and some salt and baked for about 12 minutes at 400*. LOTS of flavor!
Speaking of olive oil, here’s a cook’s tool I LOVE! It’s an olive oil holder (from Crate and Barrel) that you squeeze to bring OO into the top part, which measures 1, 2, 3 tsp or 1 tbsp for you. It’s so nice not to have to dirty up a measuring spoon!
Dinner from above –
This bowl was about 450 kcal, 22 grams fiber and 21 grams protein.
The husband made these nut and seed sweet crackers with a homemade yogurt-sugar icing. (I think he’s planning on doing a whole recipe page for his next batch.) I tried one for dessert!
While I didn’t get much school work done today, I’m feeling pretty organized to start the week. Dishes are all done, dishwasher emptied, laundry done, house clean.
See you guys tomorrow for the start of another week!
A VERY HAPPY BIRTHDAY TO VEGGIEGIRL!!!!!!!!!!!!!!!!!!!!!