Wednesday, April 17, 2013

They're confusing...

Tuesday Recap:

8:00am:  Coffee with creamer

9:15am: Breakfast- THE RETURN of the mulitgrain waffle with flax & butterJ

12:00pm:  Lunch- Cake Batter Green Monster 
So I had made this popular Pinterest Cake Batter Protein shake over the holidays and absolutely LOVED it.  I made it again yesterday (swapping cottage cheese for ricotta & 1/2 teaspoon sugar for the splenda...even if I don't think any sweetner was even needed) but threw in a couple handfuls of spinach because I figured "why not?"
OK...I'm not gonna lie.  The first few sips I thought you COULD taste the spinach a bit.  Which was odd because I've never tasted it in ANY of the other green monsters, but this one DID have a slight twinge.  After a couple sips though, it tasted just like a frothy vanilla milkshake.  I would definitely make this again, but just a heads up that ya gotta give it just 2 or 3 sipsJ  hahahahahahaha

3:00pm:  Snack- Dark Chocolate Covered Almonds
And yes, in case you're wondering, I did indeed make a 'stock up trip' to Trader Joe's on WELCOME BACK Multigrain waffles and chocolate almondsJ  

6:00pm:  Dinner- Chicken gyros & fennel salad

This dinner required about 10 minutes of prep work in order to let the marinade & tzatziki sauce let the flavors blend an hour before cooking, but once that was done, everything else came together in a jiff.

Into a pita went:  Marinated grilled chicken & tzatziki sauce

Topped with...YUM...feta cheese...
These were SOOOOOOOOO light & delicious!  Spiced chicken with tangy yogurt, crunchy cucumbers & salty feta.  Tons of flavors!  Soooo good!

 As I side, I whipped up a quick fennel salad.  I just tossed a halved fennel bulb in the food processor with the slice blade (or just use a mandolin or slice thin) and tossed with some olive oil, lemon juice & grated cheese...and I threw in a little arugula to add some green since I had it on hand.

I told Scott:  As roasted vegetables is to winter, so will be lemon juice/evoo/grated cheese salads will be to spring/summer.  I made this along with the marinade & tzatziki to give the fennel time to soften from the acid in the lemon juice and it worked like a charm.  The simple dressing just makes everything taste so light & fresh and the parm just give it that little extra flavor kick.  Prepare to see this version of a side dish A LOT in the next few months!

I also had to laugh when I looked up and saw Scott balancing the pita in one hand and shoveling fennel salad in with the other.  
I said "yet another 'what the hell happened to us?' moment."  His reply:  "Yeah, it used to be burgers & fries."  hahahahahhaa...

And in more funny news, the gyros were a big hit all around in the house.  Katie thought the chicken was good...but INHALEDDDDDDDDDDD the FENNEL. 
Yes, I said THE FENNEL.  Much like the lime & cilantro quinoa, sometimes it's the acquired tastes I would swear she wouldn't like that she ends up DEVOURS.  
Kids.  They're confusingJ

Alrighty, well that wraps it up for today.  My most exciting tidbit of today is that after a month-long wait, my name FINALLY came up on the "hold" list for the Pioneer Woman's first cookbook at the library.  I never really followed her incredible blog, but LOVEEEEEEE watching her show on the Food Network on Saturday mornings with KatieJ  So who knows if my dinner plans may get bummed in lieu of one of her simple, yet decadent dinner recipes.

Yeah, sorry.  That's as exciting as it's getting around here todayJ

Have a good WednesdayJ

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