Menu Plan Monday - January 31st

I took last week off of menu planning and regular running. I returned home late Sunday night from Chicago and was exhausted. It was an awesome weekend with my sister. But I am not used to partying late, playing non-stop, the cold weather and traveling! I think it took until Wednesday for me to feel like I was back to myself. Tuesday night I put the kids to bed and promply put myself to bed! That is SO not like me. I am usually a night owl.

A week off of menu planning and exercising, however, led to a week of eating (and feeling) like cr*p! Lots of take-out, caffeine, processed and high calorie foods. When I normally run 10-15 miles a week - last week I only ran only 5. Ick. So not good for our health. And so not good for MY psyche. Instead of beating myself up about it though, I'm just gonna re-focus this week and get back on track. Back to healthy, organic, locally grown ingredients in our meals. Back to at least 10 miles ran a week.

Some of the things that came in our CSA box this week that I'm incorporating into our menus: broccolette, carrots, zucchini, napa cabbage, cauliflower, green apples, kale,

Monday: Chimichurri salmon with green apple yogurt coleslaw and jasmine rice
Tuesday: Cauliflower and turkey sausage over whole wheat penne with mixed baby greens
Wednesday: Chicken ceasar salad with carrot-zucchini-raisin bread
Thursday: Slow cooker beer braised beef, baked potatoes and balsamic broccolette
Friday: Spanish rice and chipotle black bean burritos

AM Smoothie: "The Green Machine" - aka spinach, avocado & green apple
New Breakfast recipe: Poached eggs over mushroom, asparagus & kale "hash"

Super Bowl Party recipes: Buffalo Chicken Wing Dip and S'mores Brownies

2011 Running Goal: 10miles/week (40/520)
Actual miles completed: (39/520)

Green Apple Yogurt Coleslaw

serves ~8

1 medium head green cabbage (I'm using napa - since that's what came in our CSA box)
2 Granny Smith apples, unpeeled and grated (I use my Cuisinart to grate the apples)
1 red bell pepper, seeded and thinly sliced
3 green onions, thinly sliced
1/2 cup shredded carrot
1/2 cup plain non-fat yogurt (Trader Joe's Greek is my favorite!)
1 Tbsp cider vinegar
2 tsp sugar
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 teaspoon celery seeds
kosher salt & pepper to taste

In a small bowl, whisk together yogurt, vinegar, sugar, mustard, lemon juice.
In a large bowl, combine cabbage, apples, bell pepper, green onions and carrot.
Pour dressing over vegetables and toss to combine.
Season with salt and pepper.
Refridgerate at least 20 minutes.
Toss again, top with celery seeds and ENJOY!

Zucchini Carrot Raisin Bread

Ingredients
1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
3 eggs
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans

Directions
Preheat oven to 325 degrees F.
Grease a 9x5 inch loaf pan with non-stick spray.
(or I like to use a 4 mini-loaf pan too!)
Sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.
Beat eggs with a mixer until light and frothy.
Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined.
Mix in the raisins and pecans.
Add the flour mixture, stirring just until blended.
Pour the batter into the prepared pan(s).
Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.
ENJOY!

Menu Plan Monday - January 17th

Another week of reaching my running goal! Getting back in the routine of regular exercise and eating right FEELS so good. (I've lost all my "holiday" weight gain, YAY!) This weekend, I'm off to Chicago for my sister's birthday. She's going to be 29 and is having a "Roaring 20's" party. Can't wait!

Monday: Flank steak with warm tomato relish, roasted cauliflower and mixed baby greens
Tuesday: White chicken chili with green chile cornbread
Wednesday: Tomato, pancetta & basil pizza with mixed baby greens (using TJ's whole wheat crust)
Thursday: Grilled shrimp with ginger rice and peas (in this month's Everyday Food)
Friday: Windy City bound!!

AM Smoothie: Pomegranate Orange Banana
New Breakfast Recipe: Breakfast Cookies

2011 Running Goal: 10miles/week (29.5/520)
Check out Move It 2011! The blog where over 100 people have committed to "move" at least 500 miles in 2011. You can do it too!

Pomegranate Orange Banana Smoothie

Peach Berry Spinach Smoothie

Serves 2

1 orange, peel and pith removed

1 cup frozen mixed berries (I use Trader Joe's blend)

1 ripe banana

1/2 cup pomegranate juice

1/2 cup vanilla almond milk

1 Tbsp flax seed oil

1 Tbsp Very Green (green super food powder from Trader Joe's)

Add all ingredients to a blender and pulse to desired consistency. 

ENJOY!

Green Machine Smoothie

 

 

 

Okay - so of all the smoothies I have tried so far, this one has been my least favorite. BUT - it's not bad. I just favor the berry flavors of the other ones more. Matt loved this one. And I will admit, it was a good change in texture and flavor. I felt very healthy drinking it...and full for quite some time!

Green Machine Smoothie

serves 2

1 cup green kale leaves, ribs discarded

1 granny smith apple, peeled and cored

1 zucchini

1/2 of a peach

1/2 avocado

3/4 cup white grape juice

1/2 cup vanilla almond milk

1 Tbsp Very Green powder

1 Tbsp flax oil

Puree all ingredients in a blender until desired consistency. 

ENJOY!

Roasted Butternut Squash Soup

My girlfriend, Courtney, made this soup for a Glass Slipper Guild meeting. I have had many a bowl of butternut squash soup, so while I knew I would like it, I had no idea I would LOVE it. Not sure what it is about this recipe that makes it stand above all the others I've tried, but it's very good! (I'm thinking maybe it's the honey and fresh ginger...)

Roasted Butternut Squash Soup

1 medium butternut squash, about 1 1/2 lbs - seeded and quartered
butter, kosher salt & white pepper (for roasting)
2 cups vegetable broth
2 Tbsp honey
1/2 tsp grated fresh ginger
1/4 cup heavy cream
1/4 tsp nutmeg (fresh grated if you have it!)
more kosher salt & white pepper to taste

Preheat the oven to 400 degrees.
Place the quartered squash on a half sheet pan and brush with a little butter.
Season with kosher salt and white pepper and roast until the flesh is soft and tender.
About 30 minutes.

Scoop the flesh from the skin into a large pot.
Add the broth, honey and ginger.
Bring to a simmer over medium heat. About 7-8 minutes.
Remove from heat and allow to cool for 5-10 minutes.
Pour mixture into a food processor and puree until smooth.
Return mixture to pot and stir in the heavy cream.
Bring back to a low simmer and add nutmeg, salt & pepper to taste.
ENJOY!