We are All in this Together – All Lives Matter

I had a full blog planned to publish yesterday, but in light of the protests turned riots, I decided it would not be appropriate. I feel the same way today, but a girl has to eat, so I am just going to share my meal prep with you today.


Summer produce is my favorite, and I wanted to celebrate it this week with this easy summer squash salad I saw prepared on the Food Network show, The Kitchen: https://www.foodnetwork.com/recipes/grilled-shrimp-and-summer-squash-salad-7241083. This is a beautiful summer salad. I made changes, Baby Boomer Mermaid style, but the original recipe is beautiful. If I was cooking for company, I would make this as written. Since I am cooking for my weekly lunch meal prep, I made the changes that work for me, and you should do the same.

Summer Squash Salad Baby Boomer Mermaid style

The corn was replaced by celery in my prep. I love a corn on the cob as a treat, but corn is not really my friend, so I hesitated to use it in a meal I plan to eat for a few days. I used celery instead for the fresh crunch. I also subbed the sunflower seeds for toasted almond slices. Just because. I also needed a dark green leafy base for my salad so I combined fresh basil with arugula. I have plenty of my classic vinaigrette dressing left over from last week, so am using that instead of making a new dressing that is actually pretty similar. Other than that, I followed the prep instructions in the recipe – I lightly roasted the seeded summer squash, and blanched the snow peas. My proteins of choice this week will be left over roasted chicken breast, Trader Joe’s shrimp burgers, or Trader Joe’s Sweet Italian Sausage. All delicious, all low calories/ points.

One more quick share – it’s cherry season! I pitted these and added them to my yogurt bowl this morning. So sweet and delicious.

Thank you so much for checking in. Please take care. Sending you all much love and big hugs.

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Memorial Day Fly Over, then Meal Prep

Happy Memorial Day, all! We were fortunate enough today to experience a special fly over of an 18-plane formation of historic war planes over So Cal this afternoon. What an awesome experience, and a humbling reminder that this is a day to honor those who paid the ultimate price for our freedom, and to honor the military that is out there today protecting our freedom, our democracy.

Weekly meal prep is back for me. At least for the moment. We are heading into a heat wave this week, so I stuck with an easy, no cook salad for lunches. I found this White Bean, Tuna & Roasted Pepper Salad in the June 2020 issue of Prevention Magazine. Unfortunately I could not access the link to the recipe online, but here is the list of ingredients, and what I used:

Serves 4

15 oz can of cannellini beans, rinsed – I used garbanzo beans

1/4 small red onion chopped

6 tbsp Classic Vinaigrette *see below*

3 hearts of romaine torn into pieces (12 oz; about 6 cups) – I used 1 5 oz bag of romaine and mixed it with a bag of broccoli slaw

2 jarred roasted red peppers, drained, and cut into pieces

1/2 cup marinated artichoke hearts, drained and quartered (I used a little less, and chopped them up)

1/2 cup pitted mixed olives (I used about 1/4 cup of pitted kalamata olives, that I cut in half)

5 oz canned tuna packed in olive oil, drained and flaked – I used a 14.75 oz can of wild caught salmon packed in water

No Cook Garbanzo Bean and Salmon Salad, ready to pack up for the office.
The lettuce and broccoli slaw is bagged separately, the salmon is in it’s own container, and the beans and veggies are combined in another container. All I have to do in the morning is layer one serving of this into my special salad container, and put the vinaigrette in it’s own 2 oz serving container. I am going to have Trader Joe’s 3 Seed Beet Crackers on the side.

*Classic Vinaigrette:

To a jar add 1/3 cup red wine vinegar, 1 shallot finely chopped, 1 tbsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cover and shake to combine. Add 1/2 cup extra virgin olive oil (I used 1/4 cup olive oil and 1/4 cup water). Cover and shake until emulsified. The dressing will keep in the fridge for up to 5 days.

And I did a breakfast prep today too! I follow a U Tube channel called Flav City, hosted by Chef Bobby Parrish. He is a wealth of knowledge, and a heck of a cook. I saw this and had to try it. It’s a copy cat recipe of Starbucks bacon and Gruyere egg bites. I did modify it Baby Boomer Mermaid style, and I am extremely proud to say that I pulled it off. I had a taste of my finished product and these are delicious. Here is the link to the Flav City recipe and video. Chef gives a lot of great culinary tips in a short amount of time. The video is worth the watch: https://www.flavcity.com/keto-breakfast-egg-bites/#viewrecipe

I followed the technical directions and the measurements of the original recipe, but altered the ingredients to fit my needs. I used 1 cup of egg whites, fat free cottage cheese, 4 slices of light Jarlsberg cheese, diced, I added jarred roasted red peppers to get a little veggie in there, and Canadian bacon in place of regular bacon.

Thank you for stopping by today. I hope you have enjoyed the holiday weekend, and that you are feeling good. The world is starting to reopen. In a new way, but it is coming along, I am happy to say. Take care of yourselves.

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