How I am maintaining my weight and taking care of myself during a very hectic time. High holidays, family time, crazy work days, pool time – making it work, and feeling blessed to be able to do it all.
Rosh Hashonah Dessert Fruit Bowl featuring seasonal fruits and a special honey yogurt dip
The fixings for my fruit bowl and dip. Note the surprise ingredient for the honey yogurt dip: Chinese Five Spice Powder. A friend who bakes told me about this ingredient years ago. It adds that little something that causes guests to go “That is so good! What is that I’m tasting?”
One of the traditions of Rosh Hashonah is bringing new and unusual fruits and vegetables to the table, something no one has tried before. The kiwi berries and these delicious Moon Drops grapes were my contribution. My nephew also brought kiwi berries, but no one had seen these delicious new grapes. My niece took a look at them and said, “they look like fingers”, and kind of made a face. I put one on her plate, she ate it, and smiled from ear to ear. I found them in Trader Joe’s. If you haven’t picked them up, I hope you do before they go away.
Showing off my sister Cynthia’s beautiful home baked, hand crafted challahs. They are gorgeous and incredibly delicious. After apples and honey, round loaves of challah are the most recognizable food symbol of Rosh Hashanah. The loaves are shaped into spirals or rounds symbolizing the continuity of Creation. The loaf on top is a raisin challah, and the one on the bottom is the apple challah, which she only makes for this holiday.
Last week I kept my meal preps super simple. I was short on time, but stayed on track with the easy sandwich below. Breakfast was non fat greek yogurt with berries at home with my chai tea and almond milk. I added satisfying mid morning snack which was a hard boiled egg and a banana. I had an apple with me too.
Turkey Breast sandwiches! But I rolled them into Ole Whole Wheat Tortillas instead of bread. I cleaned, dried, and stored the green leaf lettuce in a plastic bag to help dress the sandwich. The sauerkraut was my “side salad”. I never did use the soup. I was traveling all week between my office and showroom, so it was very convenient having these sandwich fixings in my lunch bag with the frozen disc to keep everything fresh and cold. https://olemex.com/products/whole-wheat-wrap/
It has been a busy weekend. Lots of pool time, and quality time with a good friend, so I didn’t have much time for prep today. Again, keeping it simple. Here is what I did –
Lentil and white bean salad. I took canned lentils and white beans and mixed them with Trader Joe’s Mirepoix Mix, which is pre cut carrots, onions, and celery. I have that over Trader Joe’s Power Greens and dres it with my simple WW red wine vinaigrette (1/3 c. each good olive oil, red wine vinegar, & water; 1/2 tsp each s & p; I added a little dried oregano and a cube of frozen minced garlic)
To go with my lentil salad I made chicken breast seasoned with a variety of middle Eastern spices. I’ll have a little hummus on the side.
For breakfast I will repeat the beet and yogurt idea I found on http://www.eatingwell.com. http://www.eatingwell.com/recipe/270975/sweet-beet-raspberry-yogurt/
And that is IT for today! Thank you for letting me share my journey with you. Feel free to send me your comments, critiques, and meal prep ideas.
Have a great week, and take care of YOU!
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