Breakfast: Started my day with leftover Ricotta Pancakes with a smear of Almond Butter and a Bananas & Cream Premier Protein Shake. I wrapped my "Pancake Sandwich" in foil and went for a walk at about the halfway mark I ate... then it was off to the Farmer's Market. This week's haul: strawberries, cherries, apples, an avocado, yellow, green and red onions, mushrooms, zucchini, cauliflower (I'm thinking my Cauliflower Pie later this week), cucumbers and some beautiful baby bok choy.
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Lunch: I came home and pitted my cherries (a messy but rewarding job), chopped up my strawberries I froze about 1/2 the cherries partly because I love them in Protein Shakes and it's supposed to get really really hot next week (near 100 ughh) but partly because I might be tempted to eat them if they were all left in the fridge and frozen well that would give me brain freeze ;) it's for my protection.
I sat outside on the patio and ate the fruits of my labor... a dollop of cottage cheese, cherries and strawberries.
Dinner: This was soooo good and will be on my menu again very soon. Well technically it's on today's menu because it makes 24 mini meatballs and we have yummy leftovers. I'm going to heat them up in this little gadget (it's great for keeping leftovers moist.) I'm going to have them for lunch with a cucumber & tomato salad. I just picked 12 or so from the one plant I have growing on the patio. Last night I served it with Baby Bok Choy that I sauteed with a little onion and a splash of soy sauce.
I was feeling like something with an Asian vibe the other night and scribbled this in my recipe notes book. It seemed like the perfect dinner when I found that baby bok choy at the Farmer's Market. I stopped at the supermarket and picked up some ground pork (it was on sale) but really you could use any ground meat.
Shelly's Teriyaki Pork Meatballs
1 lb. Ground Pork (or any meat you prefer)
1 Small Yellow Onion, diced
2-3 Green Onions, diced
1/4 cup Milk
1/4 cup Oatmeal, dry
1 Egg, beaten
1 Tablespoon Ginger Paste (or minced very fine)
1 1/2 teaspoons Soy Sauce
a few twists of Black Pepper
Sauce: 2 Tablespoons of Store bought Teriyaki Sauce, I love Kikkoman Garlic & Green Onion Teriyaki Sauce.
Mix milk and oatmeal together and set aside for 1 minute to soak. Saute onion till golden. Set aside to cool. Mix all ingredients together including soaked oats and cooled onions. Form into cocktail (half dollar-ish size) meatballs. Saute in a nonstick pan with a little drizzle of olive oil till golden brown and crispy (don't be tempted to flip too soon), flip all your balls and continue cooking till done. Drain any excess oil. On the heat, spoon sauce onto meatballs and shake them in the pan to be sure all the balls get a light coating of sauce. Makes about 24 meatballs.
I served it with the baby bok choy but some other options... Cauliflower Fried Rice, one of those steamer bags of Asian-blend veggies, or these would be great for a party horsd'oeuvre or appetizer with little food picks.
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Snacks: Coffee and I made a couple of batches of Quest Protein Bar "Cookies" Mocha Chocolate Chip (latest flavor) If you have any Quest Bars that have gotten a little hard or flavors you didn't like. Make cookies out of them. I am telling you it's a game changer.
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