I’m taking the week off! I figure after a year and a half of little to no “rest”, I should give my body some actual recovery time instead of just a day off here and there. Yesterday I woke up and turned on the P90X2 yoga video, and today I slept in! I plan on alternating between the two all week, although I might make my way into the garage for a light lifting session at some point, but I’ll do my best to stay away. I’m hoping i’ll be well rested and recharged so I can pick up some heavy things again on Monday. 

Now, I may be resting my body, but that doesn’t mean I’m throwing the nutrition part out the window. My plan is to eat the same clean, and mostly lean, foods we typically have, but just cut back on my portions a bit. Granted, it’s only Tuesday, but this has been fairly easy. I’m keeping my fingers crossed that I can keep it up. I do love my food!

Daytime Meal Options

Unstuffed Peppers Blueberry, Vanilla, Cashew Bar SFP 080613

Dinner

Saturday

Our day started off with Sausage Cheese Balls, Scrambled Eggs and Bacon. Justin was in heaven! Two breakfast meats in one sitting….this rarely happens. For lunch, we got the kids some chicken nuggets and french fries from Wendy’s per our daughter’s never-ending request. Justin and I opted for leftovers from the fridge. They behaved like semi-normal children during our trip to the mall, so we thought it would be nice to give in a little.

Dinner was inspired by the pizza Justin and I shared at the Farmer’s Market of the Ozarks last weekend. They bake them in a mobile brick oven and the toppings include a somewhat sweet red sauce, goat cheese, herbs and an egg! All served on a paper thin, crispy, perfectly browned crust.  It was really, really good. Naturally, I had to attempt to recreate this experience at home, so I threw together some whole wheat pizza dough and created 4 very tasty pizzas. I was unable to get the crust as thin and crispy as the market pizza, but that may have something to do with the fact that I don’t have a brick pizza oven to bake them in. Justin should get to work on that! =0)

In hindsight, four pizzas, may have been a little excessive, but I wanted to try as many flavors as I could, so the next time we make pizza, I will know what works and what doesn’t. I had some leftover red sauce with Italian sausage leftover from our spaghetti night, so I used that for sauce. Mak made a pepperoni pizza with red sauce and fresh mozzarella for her and her Cohen. I made Justin and myself the following: 1) Red Sauce, Bacon, Pepperoni and Fresh Mozzarella; 2) Red Sauce, Goat Cheese, Prosciutto, Basil and Eggs; 2) Red Sauce, Roasted Red Peppers, Goat Cheese  and Red Onion topped with Krispy Kale Chips and Eggs. The most successful of the 3 was of course the all meat pizza, but it is by far the most unhealthy. Go figure! Next time, I think I will stick with #2, and more importantly, I will only make enough for us to eat in one sitting…those eggs do NOT reheat well, so leftovers are out of the question! Lesson learned.

Sunday

I knew I would have some leftover prosciutto, so I opted to make my favorite breakfast of English Muffins (Food For Life brand) topped with brie, fig preserves, prosciutto and eggs. It was my turn to be in heaven! For lunch, we had some leftover pizza (minus the egg), and for dinner I made a dish I have attempted time and time again to make healthy….Fish Tacos. The healthy, un-fried versions of fish tacos I’ve made over the last several months have been okay, certainly edible and probably enjoyable to anyone who hasn’t had the pleasure of eating my original fish taco recipe. Nothing compares. Seriously. So I sent Justin off to the store to by some oil for frying. Yes, frying. I can’t remember the last time I heated up a pot full of oil, I hated doing it, but I knew we would get an amazing treat out of the deal. Crispy fried Cod filets, served with smokey Ancho Yogurt Sauce, topped with a Honey-Cumin Napa Slaw. I limited myself to one taco, Justin managed to scrounge together 2 tacos before the kids devoured what was left of the measly 1 pound of cod I made. Watching the kids gobble up the fish was a shock to me. They never touch any fish meal I prepare. Then again, they were fried and looked an awful lot like chicken nuggets. The Real Fish Tacos

Monday

After a weekend full of cheats and treats, it’s time to buckle down, watch those portions, and stay away from anything fried. Geez, what was I thinking?! We kicked off the week with a dish that is becoming one of our favorites. It’s super quick and easy to make and packs a lot of flavor…Korean-Style Flank Steak with Grilled Scallions and Zucchini. 

Tuesday

We are going to to a cooking demonstration! I’ve never been to anything like this before, but I it sounds like it’s right up my alley. A chef from one of our local whole foods markets, Mama Jeans Natural Foods, comes to the host’s house and whips up some healthy food for everyone to try. We are really excited to see what this is all about. Maybe I’ll learn a few things!

Wednesday

Weather permitting, I’ll have Justin heat up the grill for some thick and juicy center cut Pork chops, with Apples, Onions and Brussels Sprouts. 

Thursday

Chicken Breast served with a healthy-as-I-can-make-it Mac N Cheese and Asparagus

Friday

It’s a noodle party! That’s what Mak calls it, but really it’s just Spaghetti Squash with Italian Sausage Red Sauce. Noodle party sounds way better. 

See you all next week! Until then, happy eating…and resting!

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