For dinner this evening, I sauteed cubed sweet potato, mushrooms and onions in coconut oil (can use any oil, but coconut's our fav- has many benefits. We get this brand from our local grocer.). Seasonings: seasoning salt, pepper, onion powder, and garlic powder. When the potatoes were nearly tender, I added chopped stadium brats and finished cooking. Served over a bed of spinach leaves with a side of cottage cheese.
Sunday, June 24, 2012
I'd really like to get back into the habit of showing my everyday meals on this blog so that you readers will may be spurred onto creating variety in your own meal planning. I know I oftentimes get stuck in ruts and it helps me to see what others are eating. It keep me thinking outside of the box. It also encourages me to look for ways to make my meals healthier. One of the Beachbody coaches I follow on Facebook is always taking pics of her food choices. It helps me SO much. So I really long to do that for those that of you that follow me on this blog.
A taco salad of sorts.
I had cooked up pinto beans with Aldi's taco seasoning (yep, it's GF), water, and sour cream (sometimes I'll use plain Greek yogurt instead) and put that on a bed of spinach leaves. Then I put salsa, cheddar cheese, avocado, and sour cream on top. Serve with tortilla chips if you like. (My FAV are El Milagro!) Meatless & yummy!
I made a SUPER yummy salad the other night for dinner. I raided my fridge and put together the following: lettuces (spinach, Romaine, & cabbage), shredded carrot, chunked apple, chopped walnuts, and feta cheese. Added a bit of ham steak, black olives, and avocado. Topped with Italian dressing.