I started eating walnuts last year. For awhile I was eating them as dessert. I’d have fresh berries, walnuts and whipped cream. It was a good lower carb option for dessert for me. I kinda stopped doing that for awhile, no idea why, but I wanted to revisit the idea of eating “real food” more often.
Walnuts, especially, are really good food you. They are the best nut you can eat. Better than almonds, much better than peanuts. And I’ve been finding that they are pretty filling! The downside is that like all nuts, they are pretty high in calories so I have to watch how many I eat!
Last week my lunches were:
Green and red leaf salad with:
Balsamic Vinaigrette Dressing
The salads were really filling and I felt good after eating it. I will be doing a variation of this for my lunches for awhile I think.
Last Friday night, Michael and I also tried a pre-made cauliflower pizza crust. I got it at Whole Foods. It was really expensive (like $5.99) for a small pizza (4 slices total). But I wanted to try it as an alternative to regular dough. (We usually use the Trader Joe’s dough for our homemade pizza nights.)
The good thing about the cauliflower crust pizza, it’s lower in calories and carbs. The bad thing? It’s a pain in the butt to make, time consuming and doesn’t always work well. We had a LOT of failures when we first tried making it ourselves.
So how was the Whole Foods Cauliflower pizza? Really good.
We topped it with cheese, pizza seasoning, pepperoni, olives, Mamas Lil Peppers and baked it a little longer than it suggested. It was crispy and delicious and had great texture.
The pizza was great but it’s NOT low carb. It’s actually pretty high in carbs. But it IS gluten free, so that’s good if you need that. It’s low in calories, which is nice. But it’s also small. (Four servings total, so enough for 2 people.)
I’d like to try Trader Joe’s cauliflower crust pizza next.
Amazon currently has a deal on the Kitchenaid Spiralizer and we got one! We are really excited to try it out. The deal is really good, so check it out before it’s done. I planted one zucchini plant in our veggie garden this year and I’m looking forward to lots of zoodles.
Finally, in meal prep land — for lunches this week I made this beef and broccoli:
Here is the recipe:
- 1 cup brown rice
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 1 tablespoon olive oil
- 1 pound ground beef
- 12 ounces broccoli florets, cut into 1/2-inch pieces
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil and Sriracha, if using.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in broccoli, green onions, rice and soy sauce mixture until well combined, allowing to simmer until heated through and the broccoli is tender, about 3-4 minutes.
- Place mixture into meal prep containers, garnished with sesame seeds, if desired.
I am looking forward to having this for lunch (I also added some kimchi to it for lunch). I skipped the rice, too.
(UPDATE: It was DELICIOUS!! So good and very filling. Did not need the rice at all.)
QUESTION: Try any good recipes lately?