So, it’s officially started. The reality is that, for most people, weight and health are about 80-90% what you put in your mouth. I am not saying exercise doesn’t matter, because it does, and you all know that I do a good bit of it; but, most of us cannot exercise enough (especially once we’re over 35-40 years old) to do an eat-whatever-you-like-whenever-you-like kind of diet. We can exercise enough to be able to eat some of what we want some of the time, while eating what we should eat the rest of the time. As a small women, this is even more true (sorry, it’s just reality). So, here we go, back on the good eating trail.
Aside from breakfast, which is Bulletproof coffee 5 days and scrambled eggs the other two, here’s what this week looks like for food (all but the steak will make leftovers to carry us through the week):
Steak Sous Vide with Roasted Broccoli. I love my sous vide machine. It lets me cook amazing food with very little effort and about zero chance of messing it up. Plus, no oils necessary! The steak I’ve made with this is, hands-down, the best steak we’ve ever had (no real thanks to me, all I did was seal the bag and turn it on).
Italian Chicken Sous Vide over Zewdles. Italian herbs (gotta love a window garden in December) and fresh lemon, finished with a shot of lemon olive oil, then seal and into the cooker! It comes out super moist, and perfect for serving over steamed zucchini and carrot “noodles” that are seasoned with pepper and garlic.
Spicy Shrimp over Quinoa. Shrimp is one of those easy, quick foods I cannot get enough of. I’ll marinade it in chili and garlic sauce and toss a touch of Chinese 5 Spice in, along with a splash of orange juice. Sear it all in a pan quickly, then serve over quinoa.
Spicy Tuna & Avocado Salad. Yep, you saw this last week. You’ll probably see it again next week. It’s easy, it’s delicious, and I don’t have to heat it up, which makes it much easier to deal with at work. Generally, I’ll serve it over kale or other greens, but sometimes I just eat it on it’s own.
Chicken, apple, and walnut salad. Honeycrisp apples with the leftover sous vide chicken, dressed with a splash of balsamic vinegar and whipped avocado, then topped with roasted walnuts.
Seafood & Zewdle Soup. Swai (white fish) and leftover shrimp in a spiced chicken and coconut milk broth with zucchini noodles.
Roasted nuts, almond butter & apples/carrots, boiled eggs, imitation crab legs, kale & miso salad with grapes, all kinds of fruit.
So, what are you eating this week?