Addicted to Results 5/13

Workout - 45 minutes weights, 15 minutes elliptical
Air yoga
X-fit

It has been a while since I posted a picture of the grocery shopping for 2 weeks.  The spaghetti and frozen falafel patties were cropped from the picture.

Breakfast - Whole Wheat Bread and Banana Snack Cake with Peanut Butter

Lunch- Macaroni and some leftover home made Tomato Sauce that I found in the freezer

Snack - Rice Cake with Peanut Butter
Red Pepper Hummus with tortilla chips - I bought some hummus this time.  It is good, the flavors are not as intense as the freshly made version. The tortilla chips are pretty light.

Dinner - Tempeh sausage, tomato, and carrot sauteed in tomato juice on a whole wheat tortilla with mango salsa and pesto dressing.

I'm Back

Jack likes  to sleep on his back

Tuesday was grocery day and time do the prep for the coming 2 weeks.  The cost came in at $215.   So, I went a little over my $200 goal.  However, I bought sesame oil and frozen raspberries and it turns out I already had those.  I also splurged on the organic cane sugar instead the basic from Domino.  The most expensive items were Olive Oil at $14 and a herbal tea at $11. Also, I bought bread, sprouted 7 grains and a rice/millet, instead of making my own.  There are some pumpkin seed rolls in the freezer that I will be using with my veggie burger of the week.

I seem to make hummus every grocery period.  This one came from the Gourmet Every Day cookbook.  It was listed as a low fat version because it uses tofu instead of tahini and less olive oil.  It has toasted cumin seeds to give it a nice spice.  It works well for me because I get extra protein from my hummus.

I will be making Gazpacho later in the week and the recipe calls for roasted red peppers.  Here the peppers are fresh out of the oven and placed in a paper bag to steam. Once they cool down, the skins are easy to remove.

I made a Garbanzo Bean Burger for my veggie burger this cycle.  These burgers use the beans, brown rice, onions, oatmeal, soy sauce, and a little tofu mayonnaise.  They are ready for the grill pan.  They are not as solid as some recipes and will fall through the grates of the regular grill.  I also have a big batch of brown rice already cooked and ready to be microwaved at meal time.

I made a fresh batch of pesto since the last one is going fast.  This is a simple Parsley Pesto that does not have cheese or nuts.

I finished up the Roasted Garlic Olive Oil and have started using the Thyme Oil.  Infused oils need to sit at least 2 weeks to let the flavors develop. While I am using one oil, I try to have another one infusing.  This time I made one using Collard Greens and a mix of olive oil and canola oil.

I am a little behind on posting.  Hopefully, I will have Wednesday's foods online early tomorrow.

Stocking up

Today was grocery day,which came none too soon.  We were a little short on food which is why we were eating out more than usual. This week's cost was back up to 249.68.  That is the same as when I was buying  meat and dairy.  I still needed some pantry items like flour, canola oil. plum vinegar, Earth Balance, and amino acids.  The most expensive item was almond butter.  A small plastic container was 11.39.  These food items should last for the 2 weeks. I had to raid the freezer for dinner tonight.  I made a Black Beans and Rice dish using the leftover rice with some corn and black beans that I found in the freezer.  I added some shallots, garlic and red wine for flavoring.

During the day it was cooking prep for the week.   First up was a small loaf of whole wheat bread.

Then I made a big batch of hummus.

Next were some Ginger Scones.  I had a little bit of a cheat going on.  I still had 4 and a half sticks of butter leftover from the end of the year.  So I used them in the scones. Instead of cream, I used a mix of silken tofu and almond milk.  I had one  when they came out of the oven.  Awesome.

For my last prep dish, I made some Chipolte Black Bean Burgers that are ready to go on the grill. These are made with onion, black beans, oatmeal, parsley, bread crumbs, garlic, BBQ sauce and salt and pepper.

I have some Pumpkin Seed Bran Rolls that are currently rising.  I will show those tomorrow.