This Preggo Girl’s WIAW

It’s been nearly a year since I’ve done one of these. But I have been telling Jason for a good long time that I want to start up again. Once a week of photographing my meals or super awesome eats isn’t too hard at all.

I’ve been eating pretty well these last few days, especially since my dad arrived last Thursday evening. He had a lot of food restrictions such as: no beef, no pork, no spice. As well as some strict food preferences: milk, eggs (not fried), canned fish (not fresh). So our plans for steak and carne adovada were squelched. And, because my dad wanted to get out and see stuff, I was able to get out of the house and move a lot more than I was prior to this past weekend.

The weekend was packed with a half-day trip up to the peak, my cousin’s bat mitzvah and subsequent reception, looking at 50+ years worth of family photos from my dad’s side and which I’d never seen before, and a jaunt in the petroglyphs. With all the being away from home time, I was forced to carry healthy snacks like almonds, carrots, and string cheese. And LOTS of water. I was able to better space out my meals and snacks in such a way that ever since, I’ve been keeping my energy up and staying well hydrated. I’m actually quite happy with myself.

Up to this point, I was eating pretty haphazardly. And not eating stuff that was the best nutritionally. I’m feeling good. I guess we’ll see how my OB appointment goes tomorrow.

Without further ado:

Peas and Crayons

Breakfast of instant (sorry all you die-hard real oatmeal fans, I needed an alternative today) oatmeal and fresh pineapple.

Lunch of left-over chicken and pasta bake and matzoh spread with Laughing Cow Light Swiss infused with garlic powder from our CSA crop share this week. The pasta dish was one of the things I made while my dad was here. He pretty much just ate the chicken. The pasta is spinach and tomato rotini with a nice marinara sauce thickened with low-fat cream cheese. The chicken was pan seared before I put it all together and baked.

Dinner of carne adovada. Since we weren’t able to cook this for my dad, we made it today! (Sorry for the recycled pic, today’s batch is still a’ cookin’)

**Question: What did you eat today?**


Monday Munchies (II)

I apologize. I apologize right now because one of the items I’m going to share with you was so amazing, and you weren’t here to enjoy it. Don’t feel too bad. I’ll include a recipe.

Breakfast was my go-to oatmeal with crunchy PB, chia seeds, and splenda to sweeten. No breakfast is complete without coffee (with FF half-&-half and more splenda). Cuties were on sale this week, and thanks to my friend Debra, I actually knew about it! Can we say “hooray” for baby oranges sans the seeds? HOORAY!

Today’s lunch was sort of put together in a half-assed attempt at watching my points and filling my belly. No pictures present because it was pretty lame and boring. I had two Smart Dog links and a WW string cheese wrapped in a whole wheat tortilla. On the side I had left over mashed potatoes. Dessert was WW’s take on a Snicker’s Ice Cream Bar.

Now, for the main event: Dinner

Ever since my aunt sent my first care package to me in Seoul, which included within it a large bag of red chili powder, Jason and I have been making this recipe for Carne Adovada. Living in New Mexico has its perks, and amazing (and HOT) chili is one of them.

Ingredients >> 1-3 lbs beef (we used a flank steak), cubed,  2-3 cloves fresh garlic, minced, 3 tbsp cooking oil (we used olive, but canola or vegetable will work as well), 3 tbsp all-purpose flour, 4 tbsp red chili powder, 1 tsp salt, 2-3 cups water <<

Process >> heat meat in a frying pan, just long enough to brown. Put the meat into the crock pot. Mix together the flour, chili powder, and salt in a bowl and set it aside. In a frying pan, heat oil. Add in minced garlic. Mix the garlic until it’s golden (not too dark or it will be very bitter). Add 1-2 tbsp of the dry mixture to the garlic oil and mix. You will need to work fast. As you mix the chili into a paste, add in 1/2 cup water. Alternate between the chili mixture and the water until all the chili is incorporated. **For thicker chili sauce, use 2-2 1/2 cups of water, for thinner chili sauce, use 3 (or more) cups.** Pour the well-mixed chili sauce into the crock pot over the meat. Mix to coat the meat. Set on low for 4+ hours.

When our Carne Adovada was ready, I served myself a bowl. You know you want some. With some low-fat cheese and a whole wheat tortilla… Yum-O.

I paired dinner with a nice California red; a delicious blend of Zinfandel, Merlot, and Cabernet Sauvignon, which was refreshing and NOT dry at all, but sweet.

**Question: Are you a wine person or a beer person?**