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And my big one today was to create an entire day of meals, (breakfast, lunch, and dinner), that were healthy AND I could get Scott to eat them Open-mouthed smile.  The catch?  I was going to try and use ingredients in each dish that he despises eaten on their own. 

Scott’s “mystery ingredients” for the day were:

  • Cottage Cheese
  • Chia Seeds
  • Hummus/Sugar Snap Peas
  • Farro and a ton of veggies

First up… Breakfast!  Everything I’ve made completely on my own.. no recipes used (except the cornbread!) Winking smile

Whole Wheat Cottage Cheese ‘n Chia Pancakes

Serves 2, makes 6 4” diameter pancakes

cottage cheese pancakes

Ingredients

  • 2/3 cup Whole Wheat Pastry Flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • ~1/4 tsp salt (I used a little less than this)
  • 2 tsp Chia Seeds
  • 1 egg, scrambled into batter
  • 1/3 cup Cottage Cheese, lowfat (adds a good protein kick!)
  • 2 tsp Agave Nectar (to sweeten it up a little bit)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 tsp vanilla

Directions

Start heating a pan on medium heat.  Mix dry ingredients together in a large bowl, then add in the egg, cottage cheese, agave, almond milk, and vanilla.  Whisk together and let sit for about 3-4 minutes while the chia seeds absorb some of the moisture in the batter.  Each pancake was about 2T (heaping) of batter.  Cook on one side for ~2-3 minutes, and then flip for another 2-3, until lightly browned.

I topped my pancakes with another 2 tsp Agave Nectar, 1 sliced nectarine, about 2 tsp Love Grown Foods Granola (Raisin Almond Crunch), and a sprinkle of cinnamon.

Check this out though – without the additional toppings on my pancakes.  A little high on the sodium (I didn’t need the extra salt in the batter, the cottage cheese has enough!), but 12g of protein! Smile

image

(Nutritional data and images courtesy of www.NutritionData.com.)

Scott LOVED these!  They came out light, fluffy, and completely masked the cottage cheese and chia seeds.  Erin: 1, Scott: 0 Open-mouthed smile

Next up was lunch!

Tuna Melts

serves 2

tuna melt

Ingredients

I mixed together the tuna, hummus, carrot, sugar snaps, and salsa separately.  Then I spread the butter on the back sides of the English muffin.  In a pan I layered the spinach, tuna mixture, and cheese on one half of the muffin and covered with a lid for about 4 minutes (melts the cheese and heats everything up).  Uncover and top the melt with the other half of the English muffin.

Chow down Winking smile

Scott usually does his tuna melts with TONS of Ranch Dressing as the creamy base of the tuna (and of course without any veggies).  He couldn’t taste the hummus and actually said it was creamier than the ones he usually has.  Plus, I got a few veggies down him Winking smile  Oh let’s see… Erin: 2, Scott: 0 (and still clueless!)

Dinner… less “recipe-driven” but JUST as delicious!

dinner

Farro (cooked in my rice cooker) with sautéed red pepper, red potato, zucchini, mushrooms, and Chicken Brats, Spicy Tomato Basil sauce with a Bob’s Red Mill Cornbread muffin on the side.  And of course a little bit of wine Winking smile

I’m sloooooowly converting Scott to caring (somewhat) about what he eats.  I’m just hoping by the time we have kids, the kids aren’t asking why HE gets to eat Spaghettios and they can’t….

But I’ve got plenty of time before then Open-mouthed smile.

Up for the rest of the night is TOTAL relaxation!  We’ve been out late every night this weekend and I’m definitely ready to just chill out before a full week of work.  I’m betting on a movie night *crosses fingers*. 

I hope you had a great weekend!!

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