This had to be the most satisfying meal I had in a long time mostly because I was literally down a pint of blood. You see, this week I donated blood on Sunday before church and I have been dragging this week trying to keep up with my normal activities.
With waiting on hunger and listening to what I really felt like eating, I knew I needed red meat. So I bought a small London Broil at the grocery store, dug around the refrigerator for fresh mushrooms and red onion, and I knew what I was having for dinner!
I also had some Butternut squash soup and Halo Top with 2% Fage yogurt w/Vanilla SweetLeaf Sweetdrops, whipped cream and Lily’s Dark Chocolate Chips!
1/4 cup Italian dressing
1/4 cup Olive Oil
1 cup fresh, sliced mushrooms
1/2 onion, sliced (I used Red Onion)
Salt to taste
Gallon zip-lock bag
Marinate the London Broil with the Italian dressing in a gallon zip lock bag for at least an hour in the refrigerator. You can do this the night before, too. Heat the Grill on medium/high. In the meantime, heat the olive oil in a pan and add the mushrooms and onion until cooked (about 5 min). Add some salt and mix. Cook the meat on the grill on both sides until it’s done the way you prefer. My family likes it a little pink so I do about 5-7 minutes on each side, Slice the steak, pour the onions and mushrooms over the top or in a bowl on the side. Enjoy!
Today I had an unconventional breakfast. I had my morning coffee and remembered I had leftover Guacamole in the refrigerator! Now, I don’t like to waste food and because there is lime juice in the guacamole it stays in the refrigerator a good 3-4 days. But I’m on the 4th day and no way am I throwing that delicious, nutritious, cholesterol-lowering item away!
So I thought I would eat my guacamole with fresh-cut vegetables today-a very light breakfast for a busy morning. I will have something more substantial later for lunch when there’s more time. But it’s only 11:30 AM and I’ve already scored lots of vegetables and good fats in my system! Way to go!
Today I came home famished from running errands all day! I wanted a lot of food but food that was healthy and satisfying. Thankfully I had on hand all of the ingredients to make my Favorite Ayurveda Side Salad (btw, I added feta cheese after I took the picture). I quickly defrosted a hamburger that was already prepared, fried it in a pan (medium, well-done), added cheddar cheese, guacamole and red onion. Then I poured myself a bowl of EASY Butternut Squash Soup and added a Strawberry Icepop with Dark Chocolate Cacao chips for dessert. This meal was SO satisfying and really SO EASY because most of the work was done before!
What do you usually eat when you come home hungry?
Soup season is here! With back to school coming next week along with the cooler temperatures, I felt like having something warm, filling and comforting with the rotisserie chicken I had picked up for dinner the day before. So I dug up my immersion blender and began putting together ingredients to make broccoli and cheddar soup.
2 cups chicken broth (I use Knorr cubes)
2 cups chopped frozen broccoli
1 tbsp chopped carrots
1/2 cup half & half (I use light cream and unsweetened almond milk)
1/3 pkg of 8 oz cheddar cheese block (or any cheese)
1 tbsp fresh garlic
1 tbsp butter
1 tbsp corn starch
In a sauce pan brown the garlic and mix the carrots in the butter. Add cornstarch to make a rue. Stir in the half & half and continue mixing until it thickens. Add the chicken broth and stir in the broccoli until heated. Use immersion blender to puree the soup until smooth. Finally add pieces of cheese and stir until melted. Enjoy!
This salad is a favorite of mine when I’ve eaten something but I’m still feeling unsatisfied afterwards.
Deepak Chopra, founder of the Chopra Center, states there are six tastes in our mouths; sweet, sour, salty, pungent, bitter and astringent. Figuring out your personal balance of each of these tastes and incorporating them into your meals will help to maintain balanced nutrition, good health and overall satisfaction after a meal. (Eisler)
I think the reason I love this salad so much is because it does include all of the tastes. The sweet comes from the cranberries (only use a pinch), the sour comes from the Italian dressing, the sunflower seeds are salty, feta cheese is pungent, the bitter and astringent comes from the spring mix salad that includes red and green romaine, green, tango, oak, spinach, radicchio, arugula, chard, and mizuna lettuces. (Note: I don’t make this spring mix, it comes in a big container already combined at my local Acme market.)
This guacamole recipe is absolutely amazing! It can be used as a dip with veggies, a topping for burgers, or eat it straight out of the bowl. My family loves it! And how fun the giant avocado pit is, showing off, sitting on top of the dip? I got that idea from a dear, late friend of the family, Jose Rodriguez-Mayor. Except he would triple the recipe and put 3 pits in it. Here’s to you in heaven, Jose!
2 ripe avocados*
2 tsp chopped garlic
1/2 diced tomato
2 tbsp cilantro leaves
salt to taste
avocado pit for garnish
In a mixing bowl place the scooped out flesh of both avocados, the lime juice, garlic and cilantro leaves. Use a wire masher to smash the avocado and mix the other ingredients together until desired consistency. Add the chopped tomato and combine. Transfer guacamole to a serving bowl and place the pit on top!
*to get the pit out whole, cut avocado in half across the fruit. Pull apart both sides (the pit will stay on one of the sides). Carefully strike a kitchen knife into the pit and wiggle it until it comes out easily.