Breakfast Chronicles – Week 6-10

Well… I’ve been MIA for a while! I’m happy to say, though, that I have only skipped breakfast once. :-) I was out of the country on vacation for a couple of weeks, and had some very tasty breakfasts. I was in London, so I had a few traditional Full English breakfasts… Sausage, Bacon, Tomatoes, Baked Beans, Eggs.. Nom nom.

Now that I’m back at home and back to work, I’m staying on track and going with healthier options!

Below, my breakfasts this past week (Week 10):

Monday – Wholewheat waffle with peanut butter and strawberries

IMG_2607

Tuesday – Wholewheat waffle with peanut butter and strawberry jam

IMG_2611

Wednesday – All Bran cereal with whole milk and strawberries

IMG_2613

Thursday – Special K “Chocolatey Strawberry” cereal with whole milk

IMG_2614

Friday – Wholewheat waffle with peanut butter, sliced banana, and honey

IMG_2616

Breakfast Chronicles – Week 5

Well, I didn’t forget to eat breakfast last week, but I forgot to post! Here is what I ate for breakfast last week, including, rather naughtily, a pastry! My excuse is that I bought it the day before to meet the minimum credit card purchase amount at the cafe where I ate lunch. So I had to buy it! And it was just sitting there, begging me to eat it for breakfast! Hmm. That’s my story and I’m sticking to it! ;-)

Monday – Chocolate Fiber One cereal with unsweetened vanilla almond milk and blueberries (like eating dessert for breakfast, but under 200 calories, and full of fiber!)

IMG_2370

Tuesday – Oatmeal made with unsweetened vanilla almond milk, topped with slivered almonds, cinnamon, and strawberries

IMG_2374

Wednesday – Chocolate Fiber One cereal with whole milk and strawberries

IMG_2380

Thursday – Special K “Chocolatey Strawberry” cereal with whole milk

IMG_2403

Friday – Apple turnover!

IMG_2411

Breakfast Chronicles – Week 4

Whew, another week gone by! I’ve been doing this series for 4 weeks now – lets see if I can pull it off for another month and beyond! I’ve been trying to incorporate healthy, filling foods into my breakfast, as well as making sure I eat it every day, so that I don’t binge on junk the rest of the afternoon. I’ve failed a few times – today I grabbed a Clif bar at 11:30am – but for the most part I’ve been doing well.

What do you like to eat for breakfast? Do you have a hard time remembering to eat breakfast during the week?

Monday – Special K “Chocolatey Strawberry” cereal with whole milk and blueberries

IMG_2346

Tuesday – All Bran cereal with whole milk and blueberries

IMG_2352

Wednesday – Oatmeal with cinnamon, cardamom and sliced 1/2 banana

IMG_2354

Thursday – All Bran cereal with whole milk and sliced 1/2 banana

IMG_2357

Friday – Blueberry Crisp Clif Bar

IMG_2359

Breakfast Chronicles – Week 3

Better late than never, here is Week 3 in my Breakfast Chronicles series! I had oat bran (as a hot cereal) for the first time last week, and it was really tasty. It has a nice nutty flavor and is very filling. Have you tried oat bran? Do you like it?

Monday – Special K “Chocolatey Strawberry” cereal with whole milk and sliced 1/2 bananaIMG_2311

Tuesday – Hot oat bran with blueberries

IMG_2315Wednesday – Oat bran with cinnamon and a sprinkle of brown sugar

IMG_2324Thursday – Whole wheat toast with cream cheese and smoked salmon; “Green Goodness” fruit and vegetable juice (went for something savory today!)

IMG_2331Friday – Clif “Mojo” Sweet & Salty Trail Mix Bar (Confession: this was grabbed in a hurry around 11am when I realized I hadn’t eaten breakfast yet!)

IMG_2334

Venison and Red Cabbage Stew with Gin and Juniper Berries

I love a good, hearty stew, and I love the rich, meaty taste of venison, but I had never put the two together until last night. This weekend, I got some delicious venison stew meat from a local deer farm, Redmond’s Red Deer Farm. Because it’s farm raised, their venison has a milder taste than wild venison, but still uniquely flavorful.

Venison plays well with gin and juniper berries, and so does red cabbage – voila! I knew what I would do.

The stew was hearty and satisfying – comforting, but also intriguing with the notes of gin and juniper. Served atop a tangle of buttered whole wheat egg noodles, it was a perfect winter meal.

I was so busy eating it that I didn’t get a picture of the finished dish, so you’ll have to make it yourself to see. ;-)

Try it – you’ll like it!

IMG_2320

The meat and veggies before adding the broth

Venison & Red Cabbage Stew with Gin and Juniper Berries

Ingredients
1 lb venison stew meat (smallish pieces)
2-3 Tbsp flour
Salt & freshly ground pepper
2 Tbsp Canola or Vegetable Oil
1 Onion, chopped
1 Carrot, chopped
1 Smallish head Red Cabbage, roughly chopped (largeish pieces)
4-6 Mushrooms, quartered
Generous pinch or two of Dried Rosemary
Pinch of Dried Thyme
~10 Dried Juniper berries (more or less depending how strong your berries are)
~ 1/4 Cup Gin (a good, flavorful one that you would enjoy in a Gin & Tonic or a Martini)
A few good glugs of Worcestershire Sauce (~2-3 Tbsp)
1 Bay Leaf
32 oz Beef or Chicken Broth (I used Chicken Broth, because that’s what I had on hand, and it worked well)

Method
1. Toss the meat with the flour, and generous seasoning of salt and pepper. Heat oil in a dutch oven over medium-high heat. Add meat, and cook, stirring occasionally, until browned on all sides
2. Remove the meat and set aside. Add the onions and carrots and cook for a couple minutes, stirring occasionally
3. Add the cabbage and cook the vegetables for about 5 more minutes, until the cabbage starts to wilt, stirring occasionally
4. Add the mushrooms, dried rosemary, and thyme; season with salt & pepper, and cook another 5-10 minutes, stirring occasionally
5. Add the meat back into the pot, then add the juniper berries and the gin. Stir until combined, and cook a few minutes until the gin has mostly cooked off
6. Add the Worcestershire Sauce – just glug it into the pot. Yum! Stir. Add the bay leaf
7. Add the broth. It should come up to the top of the veggies and meat; don’t worry if it does not completely cover them. The cabbage will cook down and release its own liquid as the stew cooks. Stir.
8. Cover the pot and bring everything to a boil. Turn the heat down to medium-low.
9. Cook for at least 2 hours. The flavors will meld together and the meat will become nice and tender. If you have time to cook it longer than two hours, do. The more time, the better when you’re making stew!

Enjoy. If you make this for guests, I’m sure they’ll be impressed.

Breakfast Chronicles: Week 2

Second week of my Breakfast Chronicles, keeping myself accountable for eating a healthy breakfast every day during the week! See my original post here.

Monday: Oatmeal with cinnamon and blueberries

IMG_2286

Tuesday: Yogurt with Kashi “Heart to Heart” cereal & strawberriesIMG_2294

Wednesday: Special K “Chocolatey Strawberry” cereal with whole milk

IMG_2298

Thursday: Oatmeal with peanut butter and sliced 1/2 banana

IMG_2302

Friday: Whole wheat toast with peanut butter; 1/2 banana

IMG_2303

What did you have for breakfast this week?

 

Arugula Pesto

I love making pesto with things other than basil and/or pine nuts. In fact, I can’t remember the last time I made a “traditional” pesto! This arugula pesto is bright and zesty from the spiciness of the arugula and the fresh lemon juice. The bright green color is fabulous.

IMG_2270

I served this tossed with whole wheat spaghetti, anchovies, and peas, topped with a soft boiled egg. Delicious!

All measurements below are approximate – I eyeballed it! Feel free to adjust quantities to suit your taste.

IMG_2290

Ingredients
1/4 cup grated Parmesan cheese
Scant 1/4 cup slivered almonds
Juice of 1/2 lemon
1-3 cloves garlic (depending how garlicky you want it!)
2 cups arugula
1/4 cup extra virgin olive oil; more or less as needed for the thickness you want
Salt & freshly ground black pepper to taste

Method
1. Combine all of the ingredients except the oil in a food processor. If you have a small one, like mine, you can add the arugula in stages. Blitz until combined and smooth, pouring in the oil in a thin steady stream while the food processor is running
2. Taste and adjust quantities and seasoning if necessary

IMG_2269
That’s it! You can make this in advance of whatever recipe you want to use it in, and store it in the fridge for up to 2 days.