Breakfast: Simple, just a dollop of Pineapple Cottage Cheese (Fresh & Easy brand) with a couple of fresh Raspberries and a sprinkle of Almonds for crunch.
Lunch: Haas Avocados have been super cheap and absolutely fabulous lately. I made one of my favorite post weight loss surgery lunches. My California Roll Salad (riceless)
Dinner: I made a batch of mini meatloaves I love these. I have several versions Italian, Mexican, Bacon Cheeseburger, these have a lot of Middle Eastern flavors onion, garlic, sumac, tumeric. I served them with some chick peas (canned rinsed and drained, dash of Za'atar, little bit of butter, nuked about 2 minutes.)
Shelly's Middle Eastern Mini Meatloaf
1 Yellow Onion, diced
1 1/4 pounds Ground Beef (you could use Turkey too, Beef was on sale)
2 Tablespoons Ground Beef Kabob Seasoning Blend*
1/2 cup Tomato, diced and seeded
1 Egg, beaten
1/4 cup Almond Meal
1/4 cup Milk
a few twists of Black Pepper
Butter/Oil for sauteing
Sprinkle beef with kabob seasoning about an hour or 2 before and set aside in the fridge. I use Sadaf brand (*most Middle Eastern food stores, section will carry, or here is an online source or make your own it's just onion powder, garlic powder, sumac, parsley, salt, pepper, and turmeric.) Saute onions till golden. Set aside to cool. Add all ingredients to beef. Mix till combined. Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it (spray with Pam.) Bake for 45 minutes in a 350 oven.
Serve with Shelly's Minty Yogurt Dip
3 oz. Greek yogurt, plain
squeeze of lemon
1 teaspoon dried Mint
dash of salt
a few twists of Pepper
Mix till well combined. Serve with meatloaf (or great with fish or veggies)
Snacks: Too much coffee, Edamame and a few hunks of cheese.
More days in my pouch