keeping my cool…in the kitch
man it is hot outside
I love it
better to be hot than cold
but today…sorta ridiculous with the heat index 110 @8AM
this morning I realized
after the last week in the kitchen
testing..and testing recipes
I just want to keep my cool…
in the kitch
what does that mean?
well now that I am trying my best to eat well
not diet…just eat well
because dieting never works
BELIEVE me! (you all know I am saying the truth!)
Since Monday I have made myself a promise…
I am determined to think before I eat
plan my menu out…instead of scrounge
when I am hungry
but today..I am keeping the ovens OFF
the challenge…making delicious food
that is satisfying…yet requires no cooking
and Tunie B will actually eat with me!
i got this covered…a piece of cak.. carrot
Have an awesome day all – me & Tunie B will!!
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Here is Today’s Keep it Cool Menu:
Watermelon Feta Salad
This salad satisfies both my sweet and savory tastebuds as well as being perfect for breakfast. After a nice size plate of this salad, i am good to go.
I know rules say that you should eat most of your calories and protein at breakfast, but I find I like to keep breakfast on the lighter side, I am just not that hungry in the morning.
½ seedless watermelon, sliced into bite-size chunks
1 cup feta cheese, crumbles
For the Lemon Vinaigrette:
¼ cup fresh lemon juice
2 Tbsp. olive oil
1 ½ packets Splenda or 1 Tbsp. sugar
Pinch of kosher salt
Fresh mint for garnish
It is best to plate each salad individually rather than mixing it all in a large bowl; the feta tends to melt when you add liquid.
On each plate, place a generous amount of the bite-size watermelon. Sprinkle chunks of the feta cheese on top as you desire. In a separate bowl whisk together the lemon juice, olive oil, and Splenda. Drizzle lightly over the watermelon and feta; top it off with a sprinkle of kosher salt. Garnish with fresh mint and serve.
Usually it is lunch time that I am starving and most times I am never home and have not thought ahead. Sadly to say most times I push off lunch till later in the day and have a lunch supper with Tunie..then another supper by myself. So not good!!!
Today I am planning ahead and packing lunch for me and Tunie as we go have our first summer day off together…NO SCHOOL – HELLO BEACH!
This is a great sandwich recipe that I got from www.twopeasandtheirpod.com (a really great blog!)
And because Tunie B. will eat ANYTHING with Avocado…she wolfs this lunch down every time I make it for her!
1 (15 ounce) can chickpeas
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
juice from 1 lime salt and pepper, to taste
bread of your choice fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts etc..
Spinach Salad with canned Salmon
I find that I enjoy canned salmon more than Tuna, and so does Tunie B. (ironic considering her name lol) She eats hers with pretzel chips and the veggies. I eat mine topped on a bed of Spinach leaves with more avocado & cherry tomatoes.
Tip: to keep my dressing under control I have these 2oz plastic cups that you get in the stores when you buy a salad. I refill them and viola…instant portion control.
1 can salmon
3 tbsp. mayo
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh black pepper
2 tbsp. fresh parsley, chopped
1 tsp. curry (optional)
Mix the canned salmon with the mayo and spices. Plate salad according to taste.
Because in my house there is ALWAYS dessert! – My favorite thing…Frozen Banana.
Frozen banana tastes exactly like ice cream and is super delicious..if you have never tried it…well do it SOON!
And of course no day goes with out a snack!
These days I have found a new bar that I love that has great flavors and has anywhere between 150-210
calories depending on the flavor.
You can find these all over your groceries and local starbucks!
I am also a huge fan of the simply bars – but have not seen them in my local grocery lately.