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August 26, 2002Daily Bread (a WordGoddess collab)This month's WordGoddess topic is to compose an entry made up of menus/recipes for breakfast, lunch, and dinner. Breakfast I found a great cereal at Trader Joe's - It's called "Ultra Flax" by Back to Nature. It's got 9g of protein, 20 mg of soy isoflavones, 400 mg of omega-3, 8 g of fiber, 100% V B-12, folic acid and zinc, and 40% calcium. It contains flax, soy, wheat bran, whole-grain rolled oats and oat bran, rice, and psyllium husk. Lately I've been feeling like a nut. A health-food nut, that is. Thing is, the stuff is actually *good*. I've also got a great recipe for a Morning Protein Shake: Six large strawberries, hulled and quartered 1/2 to 1 whole banana 1/2 cup milk (or water, but I like it creamy) 1/2 cup yogurt (any flavor, or plain) - or you can skip the yogurt and use a tablespoon or two of honey 1 scoop whey protein powder (or soy, if preferred) - vanilla flavored (you can skip this, too, if you're not into protein powder) ice cubes according to how slushy you like it - I usually use a cup to a cup-and-a-half I've found that my blender works best if I dump the liquid in first, followed by the fruit, then the protein powder. Blend on high until smooth. Lunch Garbanzo Bean Salad From "The Schwarzbein Principle Cookbook" 13 3/4 oz canned garbanzo beans, rinsed and drained 1/2 cup chopped red onion 1 cup diced celery 1 cup diced carrots 1/2 cup fresh parsley 1 cup cucumber, seeded and diced 1 cup diced red bell pepper Toss all ingredients in a large bowl. In a second small bowl, combine the following for Vinaigrette dressing: 1 minced garlic clove 2 tbsp lemon juice 1 tbsp balsemic vinegar 1 tbsp dijon mustard 4 tbsp pure pressed extra virgin olive oil (the only kind to have!) ground black pepper to taste Mix dressing ingredients well, pour over bean salad and toss to coat. I like to eat this with a piece of sprouted bread and a green apple. Lately, though, lunch has been AcronymCo's killer caesar salad. I should bring my lunch more often. Dinner Tonight, Calvin and Marie had Crocked Chicken 1 whole fryer chicken 1 cup chicken broth Herbed Chicken seasoning (or garlic powder, celery salt, onion powder, etc...) black pepper Remove the guts from the chicken - he won't need 'em anymore. Place the chicken in the crock pot, pour broth over it. Sprinkle seasonings and black pepper on the chicken. Cover and cook on low for 6 hours or so. When cooked, remove chicken from the crockpot (it takes me two spatulas and some praying - the thing falls apart it's so tender). Gravy: Pour liquid from crock pot into medium sauce pan. Heat on high until boiling. While broth is heating, stir together 1/4 cup milk and 3 tbsp corn starch until smooth. Add to boiling broth and stir until thickened. Serve chicken and gravy with mashed potatoes or rice. Meanwhile, I had a Huge Ass Salad 3 cups baby field greens 3 large mushrooms, sliced 2 radishes, sliced thin 1/4 cup bell pepper (I use red and yellow), sliced thin or diced 1/4 cup cucumber, peeled and sliced 8-10 grape tomatoes (LOVE these things) 1/4 cup shredded carrot 6-8 black olives, sliced 1/4 cup sweet onion, diced or julienned 1/4 cup (or MORE, in my case) crumbled feta cheese 1/2 cup shredded chicken Balsamic Vinaigrette dressing Place greens on a large dinner plate, top with remaining vegetables, feta, and shredded chicken. Dress to taste. |