Tuesday, January 17, 2012

The Challenge

Happy Tuesday everyone!  I'm back in the Midwest and while I absolutely adored my vacation, it's nice to be home.  My goals now for the rest of this month include finding a full-time job as a dietitian, committing to more regular blogging, staying on track with exercising and the challenge.

What is the challenge you might ask?  Well, before I left for Hawaii, I began to notice that my freezer and cabinets were practically overflowing with food.  How did this happen!?  Well, when I made a meal, I usually freeze the leftovers in small pyrex dishes and there are times that I over-buy at the grocery store :( 

So, the challenge is to make as many meals as possible without going to the grocery store, while still getting in around 5 servings of fruits/vegetables per day.  Obviously, I might need to go to the store for a few minor ingredients and or to stock up on fruits and veggies - such as I have all the ingredients for indian saag except for one - but in the meantime I'll be blogging about what I'm eating and what I'm buying at the store.  I'm thinking that today's meals are going to look something like this.....

Tuesday

Breakfast: peanut butter chocolate pancake w/banana coconut cream (see recipe below!)
Lunch: spinach potato quiche w/tomato sauce and a side of corn
Snack: 1/4 cup Trader Joe's omega-trail mix
Dinner: macaroni and cheese with edamame & an apple

Let's gather ingredients for breakfast....


Peanut Butter Chocolate Pancake

Ingredients

1/3 cup Pamela's Baking Mix
1 tbsp flaxseed
1/3 cup milk of choice
1 tbsp peanut butter
1 tbsp dark chocolate chips

1. Combine baking mix and flaxseed in a small bowl or cup.
2. Slowly add 3/4 of the milk to the mix, you will find that the flaxseed will absorb the liquid fairly quickly - you may find that you need to add the remaining milk to have a batter like consistency after the addition of the peanut butter.
3. Microwave peanut butter in a small dish for 30 seconds or until soft, add to the pancake batter.  Stir in chocolate chips.
4. Spray a small pan with nonstick spray, heat on medium low.  Add batter.
5. Cook until edges begin to look cooked, flip when the bottom of pancake is brown.  You will not see bubbles in the batter as with normal pancakes.
6. Top with banana cream - see recipe below.

Ready to flip....
Yummm....


Banana Coconut Cream

Ingredients

3/4 frozen banana
1 tbsp coconut, unsweetened

1. Blend banana and coconut in a food processor until creamy, stopping occasionally to scrape down the sides.
2. Use to top pancakes, waffles or on it's own as a substitute for ice cream. 

Adding in the coconut...

Best. breakfast. ever.

Do you plan meals in advance or stockpile food?