It’s hard to lead a healthy lifestyle when you’re traveling. (especially with all those delicious croissants in France!) I’m happy to get back to my healthy meals.
Today, for breakfast, I had Oikos yogurt, with Bear Naked granola, which I tried for the first time and loved. I topped it with strawberries, raspberries and honey. I enjoyed it with a cup of Bigelow French Vanilla black tea. One of my favorites.
For lunch, I made a salad with spring greens, red, yellow & green bell peppers, cucumbers, cherry tomatoes, green plums, pine nuts, and Breakstone’s low-fat cottage cheese. I drizzled it with an olive oil and lemon vinagarette dressing. Salads don’t keep me full for long, so I’ll have to have a few snacks before dinner 🙂
Dinner is TBD!
This week, I set out to make pasta with a spaghetti sauce from scratch. I’ve noticed that my stomach doesn’t bother me as much when I eat home cooked meals, so I am trying to eat as much whole foods as possible. I thought I could whip up a sauce quickly, but it took me a little longer than I expected. 3 hours long! I rounded up all the ingredients I had in the kitchen and grabbed a few things from the market and this is what I came up with. I didn’t measure any of the ingredients. I experimented and just added a little bit of everything!
Ingredients for spaghetti sauce:
- chopped garlic
- chopped green bell pepper
- chopped tomato
- chopped onion
- 1 can of tomato paste
- red wine vinegar
- sea salt & ground black pepper
- bay leaves
- extra virgin olive oil
- raw sugar
This was my first time making meatballs. I usually cook the ground meat with the sauce, but I wanted to try it the old-fashioned way this time. I seasoned the meat, rolled it up into balls and browned it in a pan on the stove top. I was worried that the inside of the meat balls didn’t fully cook, so I added them to the sauce and cooked it on low for about twenty minutes. I think they turned out okay. I’m still alive. And my sister said it tasted yummy 🙂