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Tuesday, October 23, 2012

More Of What I Eat

I know I get stuck in a rut sometimes and can’t think of things to eat. Getting ideas is always helpful and then you can put your own twist on them. Remember to make things work for you. I wrote a blog in the past called What the TrainerEats. Which has some great ideas.

I am not a real fancy eater by any means and so I stick with easy foods. I cook in bulk and am fine with eating the same thing a few days in a row. This might not work for everyone.

o   1 serving of Spiced Apple and Rice Cereal (see recipe below) with 1 cup Fage 2% plain yogurt
o   Smoothie (2 scoops Arbonne Chocolate Protein Powder, 1 cup whole Organic Sassy Cow milk, ½ banana, 1 tbs natural peanut butter)

o   2 cups Aunt Annie’s Tomato and Basil Soup with 1 cup Daisy 2% Cottage Cheese
o   Home made egg salad on Ezekiel bread with an orange

o   1 cup Fage 2% plain yogurt with ½ cup frozen wild blue berries (love Costco) and a few walnuts
o    2 Babybel original cheeses and a pear
o   Taco Salad (no Shell) Organic Lean ground beef with taco seasoning over lettuce, tomatoes and black olives. Add ¼ salsa and ¼ shredded mozzarella cheese
o   Sweet potato fries (slice in wedges and coated in olive oil, sea salt, and garlic powder. Bake at 400 for about 25-30 minutes) with a side salad and steak or other protein source
o   Baked Whole Chicken with steamed broccoli or green beans and avocado slices 

Spiced Apple and Rice Cereal

From: The Whole Life Nutrition Cookbook
Serves 3-4

1 cup brown basmatic rice, ground
1 cup milk
2 to 3 cups water
½ teaspoon cinnamon
¼ teaspoon ground cardamom
pinch of sea salt

Apple Topping:
2 teaspoons coconut oil
2-3 tart apples, cored and thinly sliced
¼ cup currants or raisins
2-3 tablespoons maple syrup or whole cane sugar
1 teaspoon ground nutmeg
½ cup water

  1. Grind rice in a coffee grinder (I used my food processor and it works fine) Place into a 2 quart pot with the milk, water, cinnamon, cardamom, and sea salt.
  2. Bring to a boil, then turn heat to a low simmer and stir frequently until cooked, about 15 minutes. Add more water as needed for a thinner consistency. Remove from heat when cooked.
  3. In a medium skillet, heat coconut oil; add the apples, currants or raisins, maple syrup or sugar, cinnamon, and nutmeg. Sauté for about 2 minutes then add the water and simmer for about 5 minutes, uncovered, stirring frequently.
  4. Place rice cereal into individual serving bowls and spoon apple mixture over each.

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