Bag o' chicken fajita strips, bag o' fresh veggies, bag o' quinoa & brown rice. Protein, vegetable, carb, just like that!
I tossed about half of the veggies with some olive oil, sea salt and Mural of Flavor seasonings, then spread them out on a jelly roll pan and roasted them at 425 for about 45 minutes. Sauteed the chicken strips with Pam; heated up the quinoa/brown rice for 90 seconds in the microwave. Everything was pretty tasty, but the roasted veggies? We loved them! Especially the broccoli. I might buy a bag of just broccoli next.
I'd say we got our veggies in with this meal! Excuse the poor coloring - zero natural light by the time dinner was ready.
I'm sure if I made the chicken and quinoa dish from scratch, there would be less sodium, but that isn't a concern for us right now. I liked how easy it was to put this meal together - so much so that we ate it twice last week! Next up, more roasted broccoli, and I might try fresh green beans (yes, still shopping at Sam's Club...what can I say - it's the closest grocery-type store to our house).
Emboldened by my healthy dinner, I decided to make strawberry oatmeal for breakfast. I don't really like oatmeal, but last year I reviewed some fresh-frozen meals, and one of the items was strawberry oatmeal and I kind of liked it. So I searched for a recipe online and made my own version. This was the recipe I used - I halved it, and didn't throw in the banana like they called for because I didn't have any. I probably used more strawberries than called for, too, but other than that, I followed it exactly:
The finished product!
It tasted good, but hot cereal just isn't my thing. Which I knew, but every once in a while I feel the need to confirm. I may be stuck in a rut when it comes to 75% of my breakfasts, but for me, nothing beats my old tried-and-true Greek yogurt, fresh strawberries, and homemade granola:
Nonfat plain Fage Greek yogurt, hearty sprinkle of cinnamon, lots of fresh strawberries, and a half cup of granola - my breakfast of champions!
This was a good start on my road to eating more veggies (and just eating better, in general). Of course, this week is RACE WEEK - so there won't be a lot of veggies, as I need to lay off the higher fiber stuff so my stomach will be nice to me on race day. Plus, it's time to start bringing in more carbs; but after the race, I'll get back to roasting vegetables. It's such an easy way to cook them, and it helps to warm my kitchen as well, which is nice considering how chilly the weather has been. Can't beat a two-for-one like that, right?