I did one of my favorite things last night. I surrounded myself with issues of Clean Eating and Eating Well magazines along with one of my favorite cookbooks Trim & Terrific by Holly Clegg and put together an eating plan for next week. I also ended up throwing in a Vegetarian Times recipe that my Mom found last week. After 2 hours I had a plan and felt that ol' familiar feeling of control over my eats. I like it a lot!
The part I love the most about Clean Eating magazine is the chart of 2 weeks worth of meals and snacks in every single issue complete with a shopping list and nutritional info for each day. Isn't that awesome? It's simply brilliant!! It helps for planning, of course, and it also helps on days when my mind has gone blank and all I can think to eat for lunch requires mayonnaise. You can check out a free 7 Days of Clean Meals chart on their website, click on the menus and recipes tab.
On a side note, I do not receive ANY income or benefits whatsoever from the products I talk about in this blog. I'm just sharing my humble opinion.
My lifetime food goal is to eat more vegetables. I'd like to average at least 5 servings of veggies each week for right now. So, I'm always looking for recipes that include veggies and, therefore, find myself making all kinds of salads. I like my salads to have it all- whole grains, protein, just the right amount of healthy fat and vegetables. It's just easier for me to make whole-meal salads than to figure out how to make 3 different foods work together. Sometimes salads start out as one thing, and then transform into something else. That's a different post, though.
The salad I chose for this week is called Merrill's Tuna Rice Salad from Clean Eating's Nov/Dec 2010 issue. It's a simple chop and mix recipe:
2 6oz cans of tuna, in water, drained
1 stalk of celery, chopped
3 green onions, chopped
1 jalapeño pepper, chopped (I'll probably only use 1/4 of a pepper thanks to chemo-induced heartburn)
1 clove garlic, minced
1 T lemon juice
1/2 tsp celery seed
1 T low-sodium soy sauce
2 T 100% apple juice concentrate
1 tsp dried basil
1 cup frozen peas, thawed
1 8oz can water chestnuts, drained and chopped
2 large carrots, grated
2 cups cooked brown rice, cold
1 tsp finely grated fresh ginger
2 T minced fresh parsley
Combine all the ingredients. Refrigerate several hours. Enjoy! Makes 7 one-cup servings.
I'll also be making Butternut Squash Enchiladas and a Broccoli Soup recipe from Holly Clegg's original Trim & Terrific Cookbook. I've also got hard boiled eggs, non-hard-boiled eggs, oatmeal, raw carrots, apples, dried cranberries & blueberry mix, bananas (per my oncologist's orders), my favorite reduced fat lactose free yet somehow still delicious and rich tasting Cabot cheese, a couple cans of healthy low sodium soups, frozen green beans and spinach, natural peanut butter, frozen tilapia, walnuts, organic flaxseeds, nitrate free low sodium ham, and frozen organic chicken breasts to create a healthfully clean cancer cell killing week of eats. I'll be sharing how I put it all together next week.
Do you have an eating strategy for next week? How many veggies servings do you average each week? How do you do it? Share with me!
- 2 time ovarian cancer Survivor, Advocate for ovarian cancer awareness & research, Teacher of Zen Method Tai Chi, Blogger, sharing the wonderment and power of essential oils, proud fan of Cathe Friedrich's workouts, Reiki practitoner, A Course in Miracles student, paper crafter