Posts Tagged ‘whats for dinner’
I’ll admit, this first week of the P90X Cycle, it’s not the workouts that have been eating up the time, it’s the mealprep and planning. We’ll cover the workouts we did this past week in another post, but I figured I couldn’t be the only one struggling with meal ideas on this plan- especially since we didn’t want to follow the “menu plan” included in the Nutrition Guide and opted instead for the portion approach.
Ps. I’ve been Twittering the food photos as-they-happen on my @smurfcore account and, whenever I get around to it, on @FitLifeSF as well. Please, do follow us and tell a friend! (Also, this is why the photos are more utilitarian than food porn.)
OK, people, I am going to let you in on a gem that I “Stumbled Upon” the other day. Not only does the food look delicious, but the author does the same thing I like to do- take recipes and find ways to make them a little more healthy.
First, let me rewind to 2001.
Rob requested spicy soup last night. I was going to do a nice, spicy Thai style soup, but instead got a hankering for Tortilla Soup (plus, I was incredibly tired after my 7 mile run and knew I could cheat a little if I stuck with more traditional flavors.)
Here’s how it went down:
Last night, I made a favorite meal of mine. I was completely beat after 5 miles of treadmill speedwork and a core session and had a hankering for something substantial. Healthy Chicken Parm to the rescue!
Here’s how it went down:
Last night’s dinner was a tasty one for a nice, rainy evening. Homemade Minestrone Soup (using up what was left of the roasted poulet rouge that we had on Monday.) What goes in it? Chicken stock, chicken parts, bundle of herbs (oregano, thyme, rosemary) and several cloves of garlic. Cooked down for a bit, then remove the chicken parts and strip the meat. Add to the stock: some water (about doubling the volume), the rind from a wedge of parmesano reggiano (I keep these in the freezer for just such an occasion) once can of diced tomatoes, onions, carrots, celery, zucchini, cauliflower, salt, lots of pepper. Let it cook for a while. Add the chicken meat back in (not traditional, I know.) Add a can of cannellini beans. Add some lemon juice/lemon zest to taste. (This means you, Hizzle! 
) Serve topped with more parm, if you prefer.
For the sandwiches, I took some lovely day-old Acme Herb Slab, doused it with a wee bit of Bariani Olive Oil and some red wine vinegar (wish I had balsamic, but we are out. The horror!) Added Herb Roasted Sliced Turkey, tomatoes, fresh mozz (just a bit!) and basil leaves, then sprayed the outside of the bread with a spritz of Spectrum Spray Olive Oil and put it in a hot pan with another pan and a bottle of sparking blueberry juice (that nobody seems interested in drinking and I’m not sure where it came from) on top to weigh it down. Toast, flip, repeat, enjoy! I added some baby spinach leaves to my sarnie after it came off the heat.