Friday: Food Day!

Yes I realize I am posting this at 1:22am, technically Saturday. Yes I realize I should be in bed but I just got home from a movie date for my 3 year (dating) anniversary. It's Friday: Food Day. I have decided because I had so many great things to eat this week I would share my favorites all in one day. Maybe Friday: Food Day will become a "thing."

SNACK
Almond Oat Bites - found this great snack on "rebootwithjoe.com" 

1 cup organic old-fashioned oats rolled oats
1/4 cup ground flax
1/4 cup sliced organic almonds, chopped
2 tablespoons chia seeds
1/8 teaspoon cinnamon
Pinch of sea salt
1/4 cup + 2 tablespoons creamy, organic almond butter, melted and slightly cooled
1/4 cup + 1 tablespoon organic honey
1/4 teaspoon pure vanilla extract
2 tablespoons mini dark chocolate chips (I used unsweetened coconut instead)
1/4 cup ground almonds (pulse in a food processor), to roll the balls in

Directions:
1.) Combine oats, chopped almonds, flax, chia seeds, sea salt and cinnamon in a large bowl and stir.

2.) Melt almond butter in a saucepan over medium-to-low heat.  Once almond butter has melted, remove from heat and stir in honey and vanilla.  Once the mixture has cooled slightly, pour it over the oat mixture and mix well with a spoon.  Fold in the chocolate chips.

3.) Roll the mixture into small bite-sized balls and then roll it into the ground almonds, coating all sides.

4.) Let chill in the fridge before eating.

LUNCH
Tropical Tuna Sandwich - great recipe from Eating For Life by Bill Phillips

1 can (6oz.) tuna, water packed, drained
2 tbsp Miracle Whip fat free
1 tbsp crushed pineapple drained
1 celery stalk, chopped
2 tbsp sweet pickle relish (I didn't use)
1 tsp yellow mustard (I used dijon)
1/8 tsp ground cinnamon
4 slices whole-wheat bread

Directions:
1.) Combine tuna, Miracle Whip, pineapple, celery, relish, mustard and cinnamon. Mix well.

2.) Spread on bread and make a sandwich. Heat in pan if you want them grilled.

DINNER #1
Lettuce Wraps - great recipe from Eating For Life by Bill Phillips

1 bag (12oz) soybeans with pods (edamame)

4 fresh shiitake mushrooms

7 stalks napa cabbage

1lb lean ground turkey

1/2 onion, chopped

2 tbsp hoisin sauce 

1 tbsp lite soy sauce 

1/4 tsp five-spice powder

1 (8oz) can sliced water chestnuts, drained (I used red peppers)

12 large leaves of iceberg lettuce

Directions:

1.) Prepare soybeans according to package.

2.) Remove and discard stems from the shiitake mushroom caps. Chop napa cabbage keeping leaves and stems separate. 

3.) Lightly coat a wok or skillet with cooking spray and place over medium-high heat. Add turkey and then stir-fry until no longer pink, about 3-4 minutes. Remove turkey from the wok and set aside.

4.) Lightly re-coat the wok or skillet with cooking spray. Add chopped cabbage STEMS and onion. Stir-fry until tender, about 2 minutes.

5.) Stir in hoison sauce, soy sauce and five-spice powder. (I had to double this, as my turkey was more than 1lb) Add cabbage LEAVES, mushrooms and water chestnut, stir-fry for about a minute. Add cooked turkey back into the skillet and stir-fry until well combined and heated through, about 2 more minutes.

6.) Place 3 lettuce leaves and a fourth of the soybeans on each of 4 plates. (I did not make soybeans, couldn't find them.) Spoon stir-fry on to lettuce leaves. Enjoy.

DINNER #2
Baked Chicken Parmesan - great recipe from Eating For Life by Bill Phillips

2 egg whites
1/3 cup Italian seasoned breadcrumbs (I used Panko crumbs and Mrs. Dash)
4 Tbsp reduced-fat Parmesan cheese, grated, divided
2 portions chicken breasts
2 portions spinach pasta (I used fettucini)
1 cup low-fat pasta sauce



My photo! Great presentation...right???


2 cups baby spinach leaves

Directions:

1.) Preheat oven to 400F

2.) Beat egg whites with fork in medium bowl. Mix breadcrumbs & Parmesan cheese on a pie plate

3.) Dip chicken breasts in egg whites, then in breadbrumb mixture coating well.

4.) Lightly coat a baking sheet with cooking spray. Place chicken on baking sheet, bake for approximately 12 to 15 minutes, turn over and bake an additional 12 to 15 minutes, until chicken is no longer pink in the center, and coating is golden brown.

5.) While chicken is baking, prepare pasta according to package directions. 

6.) Warm pasta sauce in a small saucepan over medium low heat.

7.) Divide spinach leaves between two plates. Layer warm pasta and chicken over spinach. Top with pasta sauce and remaining Parmesan cheese. 

JUICE
Food Matters Perfect Green Juice - from the Green Juice Challenge. Yep! I did it!

1-2 celery stems
1/2 cucumber
1 large kale leaf
1/8 fennel bulb (I didn't have one)
1 green apple
1/2 lemon, peeled

I liked it. Marek did not. Oh well. 

Goal reached: tried green juice. 
New goal: drink it again.