After 2 years of owning a digital camera, I finally opened my instruction booklet this week. I decided it was time to learn to operate this fine piece of Canon equipment. Oh, is that how you take a close-up? Wow, you mean I can turn the flash off so my food doesn’t look like Casper the Ghost? Fabulous! Please enjoy the following good and not-so-good photos of some eats from this past week.
After reading about Catherine’s Swiss Chard Pie via Erin, I remembered that I had wanted to try it. I followed Erin’s substitutions, but I did use Swiss chard, and instead of whole wheat flour, I used oat. Last but not least, I subbed Laughing Cow Lite cheese for the feta. My crust turned out really thin because I don’t have an 8×8 baking dish. Had to use something bigger. It was delicious!
We ate it with steamed veggies and faux crab cakes (I used tuna) smothered in hummus. I added a dot of ketchup for some color.
I would highly recommend this recipe. Look, we ate almost half of the pie at one meal. Ooops.
Chris’s favorite burgers served sans bun with kale chips from KERF.
I made this recipe up one night, and now it’s Chris’s #1 request.
1/2 pound lean ground beef
1/2 cup black olives
1/2 cup roasted red peppers
1/2 cup bleu cheese crumbles
1 tsp minced onion
1 clove minced garlic
Drain olives and combine with peppers in a food processor or blender. Combine olive/pepper mixture with beef and add remaining ingredients. Form into 4 patties and grill.
My blurry dinner that evening…
I filled my plate with steamed veggies and leftover Swiss chard pie plus a big a$$ side of kale chips. Note: picture taken before I ladled on the ketchup. Love ketchup on my “chips”.
If we have leftover chicken breasts, I always whip up chicken salad using whatever ingredients I have on hand.
If I remember correctly, this week’s recipe consisted of 1.5 grilled chicken breasts, 3 green onions, 1/4 cup Greek yogurt, 1-2 Tbsp honey mustard dressing, 1 Tbsp curry, a handful of raisins, and salt.
Chris is running a marathon on Saturday, and therefore, eating more carbs this week. I think I finally mastered the close-up
We’re in this together, right? Therefore, when he carbo-loads I do too. Several breakfast sundaes this week – anything to support my man!
Since I’m hoarding the last of my Barney Butter, I’ve been indulging in my Naturally Nutty vanilla almond butter. The taste is so sweet without any added sugar. LOVE IT! Recently, I signed up to receive discount news and special offers from the folks that make this wonderful product, and I wanted to share some savings with you. They are offering free shipping on jars of 12 or more, and you can save 8% on your order by using the code SAVE8. Always happy to spread the love (and good deals) of my favorite treat!
More almond butter delights:
Chris’s favorite pre-race dinner. He came up with this concoction himself. I know it sounds odd, but it’s quite tasty!
The recipe includes one baked sweet potato with about 1/2 cup of Newman’s Own Sockarooni (has to be the Sockarooni) pasta sauce and smoked oysters. I wasn’t feeling the Sockarooni/Oyster combo and made a mess of my own.
The mix included a baked sweet potato with 1/2 cup homemade Greek yogurt (which I am liking more and more!), 1 TBSP of Barney Butter, and for fun, a dollop of whipped cream. Why not?
I keep reading great things about the following cookbook at Fitnessista. Gina has prepared some scrumptious looking eats, and I just had to have the recipes! Cannot wait to try the mac & cheese!
Have a wonderful weekend my friends!
1. Visit Zesty Cook and help him celebrate his 100th post! One lucky commenter will receive a $100 gift card good at Amazon or PayPal.
2. Miss Eating Bender is giving away a Vita-Mix blender. My Vita-Mix is my favorite appliance! Couldn’t live without it!