This weekend I had more on my plate than normal, but it was all things that I wanted to do, and get done. Saturday down in Orange County with dear friends, Sunday, a long overdue massage. And in between that, my Saturday and Sunday morning swims, my WW Workshop (trying to get used to that term), laundry, grocery shopping, and that all important meal prep. Oh yes – and time with my husband, downtime, and sleep. I don’t know about you, but if I don’t make that time to decompress on the weekends, I don’t feel rested, even if I get enough sleep.
I balanced everything by planning my time carefully. I thought about how I was going to manage everything in such a way as to not stress out. It was a week long process, actually. I came very close to cancelling the massage. This week I really put myself and my needs first, and I accomplished everything I wanted and needed to do. I relaxed and enjoyed my friends on Saturday, and got everything done today, including this blog. I want to inspire you to do the same for yourself. Think about your needs, and your obligations, and come up with a plan to marry them in such a way that you don’t feel stressed or rushed or overwhelmed. It is easy to get overwhelmed, and it is hard to balance life. Let’s face it.
Now to Sunday meal prep – I really enjoyed the little egg white veggie pie I made for breakfast last week. I experimented again today. I made it more into a crustless quiche, larger, and fancier. I started by caramelizing half of a red onion. After spraying my pie plate with a tiny bit of canola oil spray, I put down a layer of baby spinach, then the onions, and topped it with sliced cremini mushrooms, then added enough liquid egg whites to fill the pan up. I seasoned it with salt, pepper, and a new special ingredient – Trader Joe’s Umami Seasoning Blend. I also added my usual ground flax seeds, and chia seeds.
It ended up baking for 35 minutes at 350. I originally set the timer for 25 minutes, but it wasn’t set, so I kept it in another 10 minutes and it came out great. This is something I would serve to friends for brunch. I might just add a little cheese to make it a little more decadent for guests.
For lunch I made Cabbage Roll Soup. I originally wanted to make a cabbage chicken soup. Then I remembered the stuffed cabbage my Nana used to make and it brought back a wonderful memory. That was my inspiration. I knew I wanted to use the slow cooker this week, so I Googled recipes. I chose Spend with Pennies Crock Pot Cabbage Roll Soup. Here is link: https://www.spendwithpennies.com/crock-pot-cabbage-roll-soup/
Unfortunately, being new to the blogging game, the ingredients were all in the slow cooker before I realized I didn’t take any pictures. But, I’ll tell you exactly what I did. First I reworked the recipe to fit my needs. I used riced cauliflower instead of rice, and chicken instead of beef. Pretty much everything else I followed, including using the beef broth. I wanted that richness. I did leave out the tomato paste, though. I don’t like that heavy tomatoy taste. Sometimes it’s too acidic for me. For the tomato soup I used Trader Joe’s Creamy Tomato Soup because I really like it. I also played around with the measurements, as the original recipe makes more soup than I would have needed. I must say it came out delicious. It lacks salt, but I’ll put a little finishing salt on it when I heat it up to eat.
I am always looking for new seasonal fruit and vegetables. Cara Cara oranges are back in season. If you haven’t tried them – put them at the top of your list. They look like a navel orange on the outside, but are a little pink and taste like a cross between an orange and a grapefruit. They are in season now and should be in markets until April.
And lastly, my cousin joined the conversation! She found what looks like a great new product at Costco. Frozen spinach egg white frittatas. She is going to let me know how they are, but wanted to share them with you today. Looks good… Let me know!
Have a good week, my friends. Make time for yourselves.