Pops De Milk » healthy

More salad love

Pops De Milk — Wed, 07 Oct 2009 22:58:51 +0000

I can’t express how satisfied I feel after eating a massive bowl of lettuce, assorted veggies and a handful of protein. Today I made shrimp salad again but instead of drizzling the salad with oil and balsamic vinegar I made a dressing with mayo, Dijon mustard, lemon juice and fresh ground pepper. I found that this dressing complimented the shrimp a lot better than the vinaigrette I made before.

In this lovely salad we have:

7 peeled shrimp, cooked in a bit of butter

Cucumber

Yellow bell pepper

Tomato

Onion

Celery

Olives

Romaine lettuce, about 3 or 4 large leaves

For dressing:

1 1/2 tsp mayo

1 tsp Dijon mustard

Squeeze of lemon juice

Fresh ground pepper.

After jog salads

Pops De Milk — Thu, 01 Oct 2009 20:35:05 +0000

There is no greater feeling than that of falling into your apartment with sweat pouring down your face, neck, chest and legs after a gruelling jog. And nothing rewards a good jog as well as a salad does. It’s a much deserved treat you know you won’t regret or feel guilty about later. Oh and did I mention these treats are amazingly delicious?

Tuesday’s Shrimp Salad

5 large, raw, peeled shrimp

3 or 4 white mushrooms, sliced

1/4 cup sliced white onion

About 4 or 5 romaine lettuce leaves

1/4 cup diced red bell pepper

1/4 cup chopped artichoke hearts

2 or 3oz feta cheese, crumbled

Sauté the shrimp with the mushrooms and onions until cooked and soft. Toss with the rest of the ingredients and add a splash of olive oil and fresh lemon juice.

Thursday’s Tuna Salad

4 or 5 romaine lettuce leaves

White onion slices, however many you want

6 cherry tomatoes, halved

Cucumber slices, however many you want

1 tbsp olive oil

1 tbsp balsamic vinegar

1/2 can of tuna mixed with:

1tbsp mayo

1 pickle, diced

Squeeze of lemon juice

Fresh ground pepper

Toss the lettuce, onion, tomatoes, and cucumbers together. Mix the vinegar and oil and pour over the salad. Mix the tuna, mayo, pickle, lemon juice, and pepper and place on top of the salad.

What I did with a Tex-Mex Mushroom Ragout

Pops De Milk — Tue, 29 Sep 2009 14:56:17 +0000

A few days ago I made a vegetarian dinner from the Weight Watchers Turn Around Program book. It’s called Tex-Mex Mushroom Ragout and this is how it’s made:

Makes 2 Servings:

1 onion, chopped

1 garlic clove, minced

1/2 lb fresh cremini or white button mushrooms, quartered

1/2 lb fresh portobello mushrooms, stems removed and diced

1 (15oz) can pinto beans, rinsed and drained

1 (4.5 oz) can chopped green chiles

1 tbsp ground cumin

1 tsp dried oregano

1 tsp dried thyme

1/4 tsp cinnamon

1/4 tsp salt

1/4 fresh ground pepper

4 tsp fresh lime juice

In a pan, cook onion until soft, about a minute. Add the garlic and stir constantly for about 20 secs then add the mushrooms. Cook until mushrooms have released their liquid and then reabsorbed it, about 5 mins. Stir in the beans, chiles, spices, and salt and pepper. Bring to a simmer and cook until thickened (I’m not sure what they mean by this because I didn’t notice any “thickening”) for about 15 mins. Serve and squeeze some of the lime juice on top. I sprinkled some shredded Havarti cheese.

It was tasty and flavourful…but not as fantastic as I thought it could be. It’s more of a side dish than as a main meal as the book says it should be. It’s very good because it has lots of protein and fibre but if you’re eating a whole bowl of the stuff, it can be a little boring. Needless to say I didn’t eat a full serving and I put the rest away in a container.

Two days later my little sister came over and she was hungry. “You have food at your place right? I’m reeeeeaaaally hungry.” Unfortunately I hadn’t done any groceries yet and I didn’t have much in my fridge except the leftover ragout. I brought out the container and told my sister to try it but she didn’t seem too keen on it, “Hm, smells spicy…do you have anything else?” Sigh.

1/4 of a jar of Classico pasta sauce

3/4 of a can of diced tomatoes

generous splash of heavy cream

1 1/2 servings of leftover Tex-Mex Ragout

Make 2 servings of whatever pasta you like, I used angel hair. Heat the ragout in a pot along with the tomatoes and pasta sauce, stir. Once it’s heated, add the cream and stir until it’s all blended and heated through. Serve over noodles.

So very yummy! I think I’ll be making more pasta sauces like this one.