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Tag Archives: roasted vegetables

Wrong Time Zone

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As soon as I got home from work, I put on my PJs, unpacked my lunch bag, popped dinner in the oven and packed all of my snacks, lunch, and dinner for tomorrow.  Dinner was ready, lunch (and meals for tomorrow) were packed in a flat 25 minutes…I would like to call that record breaking.

I roasted up some green beans, the last of my broccoli and cauliflower, and baked a Morning Star Farms Grillers Chik’n patty.

When I was shopping for these burgers at the gym, I have to admit that I didn’t really want to buy them because they were named “chicken,” but they really actually tasted pretty good.  Especially with a little salsa on top.  Good thing I liked them, because I made the same thing for dinner tomorrow night too!

Time Zones

This past weekend, my mom had a conversation with me explaining the different time zones.  Growing up, Indiana never experienced daylight savings.  Then, all of a sudden as a teenager we joined the club and had daylight savings…and I still haven’t gotten used to it.

Indiana has a couple of different time zones, which makes travel extra confusing sometimes.

Anyways, the point of this being that I got home, rushed to get all of my to-do items finished so that I could sit down and watch my webinar on coaching indoor cycling classes at 7pm….Central Time.  Indiana is on EASTERN TIME…oops!

So, the webinar is at 8pm and I had a little extra time to write this post 😉

BTW…Happy First Day of Summer!!  I’ll end the night with a question..

What is your favorite summer treat??

Mine would have to be ice cream 🙂  I love ice cream anytime, but I find that it tastes so much better in the summer when  you can eat it outside!


Salmon and Roasted Vegetable Feta and Quinoa Salad

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Today has been a busy day from the get-go, but first I will recap about last night’s dinner, because it was pretty tasty.

I noticed recently that with my crazy and unpredictable schedule and teaching classes at night, I often let dinners kind of fall on the wayside and end up making less than exciting things to eat.  In an attempt to change that, I found a couple of recipes that looked nutritious and delicious.  Both important factors 🙂  Last night’s dinner was a new-to-me recipe, once again inspired by Clean Eating magazine.

Salmon and Roasted Vegetable Feta and Quinoa Salad

Cook Time:  about 1 hour

Serves: 2-3

Ingredients:

  • 1/2 cup of prepared quinoa
  • 1 roma tomato, chopped
  • 1/2 head of cauliflower, chopped
  • 1 yellow bell pepper, chopped into chunks
  • 1/2 red onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp mustard
  • 1 1/2 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1/4 tsp black pepper
  • 1 cup of kale, just the leaves removed from the hard stems, rinsed and dried
  • 4-6 oz of wild salmon
  • 1/4 cup low fat feta cheese

Directions:

In medium sauce pan, prepare quinoa according to package.  Once cooked, spread quinoa out on a plate or baking sheet to cool.

Preheat the oven to 400 degrees.  In a glass baking dish (9×13) toss tomatoes, cauliflower, ball pepper, onion, and garlic.  In a separate small bowl combine the mustard, vinegar, olive oil and pepper.  Toss the mustard dressing with the vegetables.  Cover the dish with foil and place in the oven on the lowest rack.  Allow to cook for 15 minutes.  Then, remove the foil and cook an additional 15 minutes.

On a nonstick baking pan, spread out the kale.  Sprinkle with salt and pepper to taste.  In a separate pan, place the salmon and sprinkle with salt and pepper.  Place both in the oven on the top rack for about 15 minutes.

Break salmon into large flakes.

Add the quinoa and the feta to the vegetable mixture.  Divide the veggies into two or three dishes.  Top with kale and salmon.  Enjoy!!!

Nutrition:

2 Person Serving Option Calories:  369.3    Fat:  13.2g   Carbs:  37.2g   Protein:  29.2g

3 Person Serving Option Calories:  246.2   Fat:  8.8g   Carbs:  24.8g  Protein:  19.5g

 

Now, back to my busy day…recap lata gata 😉

Herbs and Tastings

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The one thing I love about going home (ok there are plenty of other things I love about going home) is all of the goodies I get to take with me!  My mom gave me a bread-maker (I can’t wait to use it!), a TON of splenda, some sugar free kahlua flavored syrup, and some cucumbers, zucchini, and green beans from the garden!  I think that is my favorite part of summer, food from the garden.

Mom gave me some herbs!

She also gave me some herbs!  She has chives growing out the wazoo and she also gave me some parsley.  Mom gave me the chives with all of the roots hoping that I would plant it in a pot, but I don’t have a pot to plant it in, so I cut the roots off 😦 I do plan on planting the parsley after it grows some roots.

After coming home, I checked on the basil that I took from Kelsey a week ago and there were plenty of roots!  So, I decided it was ready to plant.

Parsley with no roots...yet!

Planting the basil

 

The basil is planted!

I stuck my parsley in a jar of water and I hope that in a week it will be ready to plant too!  I planted parsley and basil seeds around a month ago and for some reason they just didn’t take.

Parsley with no roots...yet!

Parsley with no roots...yet!

For dinner, I wanted to make something quick so I made Morningstar Farms Spice Blackbean Burgers and put them in a La Tortilla Factory tortillas with some corn and blackbean salsa, romaine lettuce, red onion, tomato, and sriracha.  On the side we had roasted green bean fries.  It was the first time I had made them and I will definitely be making them again.

I started by snapping off the ends that were attached to the plant and rinsing them in water.  I then tossed them in nonstick cooking spray and seasoned them with spud spice and salt and pepper.  I then put them in the oven heated to 400 degrees for 10 minutes.  At 10 minutes, I turned them over and cooked them for 10 more minutes.  They were the perfect side!

Black bean burger wrap and green bean fries

After dinner, Brian and I met up with some friends for drinks at a little wine bar. Our friend Caitlin and I enjoyed a glass of Moscato.

We really enjoy sweet, crisp, and refreshing wines, but we both decided that we are going to work on enjoying red wine more.  😉  For some reason, one of the servers at the bar really liked our table and kept offering us free wine…we did not refuse!

It was a great evening out, but tomorrow Brian starts school so we have to get ready for the week!