Tag: tortillas

daily meal plan

Gooseberries, Corn Tortillas & Peanut Butter

Breakfast_textSo, I had kind of a strange breakfast this morning. It was pouring rain and I wanted something rich and filling. One of the yummiest flavor combinations is peanut butter & banana!

  • peanut-butter-350099_6401 banana
  • 2 T peanut butter
  • 1 T ground flaxseed
  • corn tortilla

Ok, so I know it’s odd to use a corn tortilla, but it’s the only kind of ‘bread’ that I have on-hand. And it made a pretty neat little roll-up! I spread the peanut butter on the tortilla, sprinkled the flaxseed on the peanut butter, then placed the whole banana on it and just rolled it up! It took less than 2 minutes to put together. At first, I thought I would easily eat 2 of these, but after one I felt totally satiated.

Checklist items: 1 other fruit, flaxseed, 1 nuts, 1 whole grains (4 out of 18 servings)

snack_textGooseberries are new to me. I tried them for the first time just yesterday! It’s early in the season, so they’re still a little bit sour, but I don’t mind that. I went out after the rain stopped and picked some right off the bush in my garden. If you’ve never picked fresh gooseberries – beware!! These suckers are thorny, and it might be a better idea to buy themwp-1468403922890.jpg if you don’t like the sight of blood. Lol.

  • 1/2 c. gooseberries
  • 2 peaches

Checklist items: berries, 2 other fruits (3 out of 18 servings)

lunch_textWrap number 2 for today. For 2 simple reasons – it’s super fast & easy to throw them together, and you can use anything you’ve got lying around. Oh, and I LOVE corn tortillas!!!

Instructions:

  1. put lettuce down first
  2. then beans
  3. before pouring on the dressing, I wrap it half-way so that I can put on enough without it spilling all over the counter

Checklist items: 1 beans, 1 greens, 1 whole grains (3 out of 18 servings)

 

dinner_textMy partner loves when I make coconut curry. I don’t do it often because of the saturated fat in coconut cream, but today seems like a good day for this little treat.

 

  • wp-1468413512588.jpg1/2 c. red rice (cooked)
  • 1/2 c. garbanzo beans
  • 1/2 c. peas
  • 1/2 c. cauliflower
  • 1 c. spinach (raw)
  • 1/2 c. carrots
  • 1/2 c. yellow bell pepper
  • 1/3 onion, diced (optional)
  • 1 clove of garlic, diced (optional)
  • 1 T. fresh ginger
  • curry powder
  • garam masala
  • coconut cream*
  • vegetable stock/bouillon or water

This can be a one-pot meal if you start out with already-cooked rice. In that case, just add the rice after you’ve turned off the heat so that it doesn’t over-cook. If the rice is cooking at the same time as everything else, then mix just before serving.

*If you prefer to stick with a fat-free meal, just substitute tomato paste for the coconut cream and make a nice red curry instead.

Checklist items: 2 beans, cruciferous, 1 greens, 2 other vegetables, spices, 1 whole grains (8 out of 18 servings)

Taking account of the day:

18 servings in total.

We got at least the minimum the recommended servings of everything, plus a little extra veg if you included the onion & garlic in the curry.

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daily meal plan

Cornmeal, Nasturtium & Beluga Lentils

Breakfast_textCorn is a wonderful ingredient! There are so many different ways to eat it – from corn tortillas to popcorn, and it plays a double-role in your Daily Dozen, since it can be counted under either whole grains or other vegetables. I haven’t had cornmeal mush since I was a kid, and I suddenly had a craving for it, so that’s what I’m having for breakfast (minus the butter, of course).

  • cornmeal_20160627_1354541/4 c. cornmeal
  • 1/2 c. hazelnut milk (+ 1/4 c. water if you like a wetter mush)
  • 1/2 c. blueberries
  • 1 T maple syrup (optional)
  • 1 nectarine (or fruit of choice)

To make cornmeal mush:

  1. Add the liquid and the cornmeal to a small pot, and simmer on a low-med heat for ~7 minutes
  2. Add blueberries & heat through
  3. Stir in maple syrup, if using

The additional fruit can either be cut up and added to the mush or, as I did, simply eaten on the side. I was thinking some chopped dates might be a very tasty addition to the mush! Perhaps I’ll do that instead of the nectarine next time.

Checklist items: berries, 1 other fruits, 1 whole grains (3 out of 18 servings)

snack_textIt’s early, but breakfast was pretty small this morning, so I’m having a light mid-morning snack.

 

  • 1 c. melon pieceswp-1467101903567.jpg

I found an interesting melon at the grocery store. There are so many types I’ve never tried. This one is a Santa Claus Melon, and it’s excellent…a perfect, light snack.

Checklist items: 1 other fruits (1 out of 18 servings)

lunch_textI’m in the mood for rice and lentils. I plan to switch soon to non-white varieties of rice (here‘s why), but for the moment, I only have Basmati, heretofore my favorite. I’ve never had black or purple rice, and I can’t wait to try! But, for now, the lentils are the stars of the show. I’m using a mix of red & beluga lentils today.

  • wp-1467108359811.jpg1/2 c. lentils, pre-cooked
  • 1/2 c. rice, pre-cooked
  • 1/2 c. beet greens, pre-cooked
  • 1/4 c. celery
  • 1/4 c. red bell pepper
  • 2 T lime juice
  • 1 T garam masala
  • 1 T tomato paste
  • 1 T flaxseed, ground
  • 1/4 c. arugula
  • 2 corn tortillas

I often have some cooked rice and either beans, peas, or lentils in the fridge. This makes it super easy to throw together a nutritious meal! Also, I grow beets in my garden and, when I harvest them, I cook the greens in boiling water for 1 minute, then freeze them, so I’ve got greens from my own garden throughout the year. Here’s how I put lunch together:

  1. Saute celery & bell pepper with garam masala, tomato paste, and water
  2. Add beet greens, rice & lentils and cook just until warm
  3. Turn off heat, and add lime juice.
  4. Put 1 c. of mixture on each corn tortilla
  5. Sprinkle flaxseed on top, along with arugula
  6. Wrap & eat!

Checklist items: 1 beans, 1/2 cruciferous, 1 greens, 1 other vegetables, flaxseed, spices, 3 whole grains (8 1/2 out of 18 servings)

dinner_textI love salad. Especially this time of year, when we’ve got lettuce, arugula, radishes, beets, peas & various herbs coming out our ears. Well, technically, out of our garden. I’m always excited for when the nasturtiums start to bloom. They add both color and spice to salads. The flowers are edible, and the leaves have a robust peppery flavor.

  • wp-1467118137655.jpg1 c. peas
  • 1/4 c. broccoli
  • 1 c. red leaf lettuce & nasturtium leaves, mixed
  • 1/4 c. cucumber
  • 1/4 c. red bell pepper
  • 1/4 c. red radish sprouts
  • 1/4 c. corn
  • 1/4 c. dry-roasted sunflower seeds
  • Chef AJ’s House Dressing
  • Nasturtium flowers

The only instruction worth adding here is to put the flowers on the salad after the salad has been served. Even if you’re just making it for yourself, it’s worthwhile to take a moment to enjoy the fact that you have a gorgeous bowl of food in front of you.

Checklist items: 2 beans, 1/2 cruciferous, 1 greens, 2 other vegetables, nuts (6 1/2 out of 18 servings)

Dessert_textI’m not sure you can really call this a dessert, but after dinner I went out to the garden, picked a handful of raspberries, and ate them, along with an apricot from the store.

  • 1 c. red raspberries
  • 1 apricot

Checklist items: berries, 1 other fruits (2 out of 18 servings)

Taking account of the day:

20 servings in total.

We got at least the minimum recommended servings of everything.

In addition, we had one extra serving each of berries, other vegetables, and whole grains (depending on how you want to count the corn).