What We Ate Last Week #1
I liked the idea suggested by a reader to include pictures of our meals, so I will try to include 1 or 2 pictures each week.
Monday - leftover Papa John's pizza
Tuesday - eggs, Morningstar Farms sausage, apple slices, and toast (this is what I ate, my husband made migas for himself)
Wednesday - shepherd's pie (the traditional style, made with TVP rather than crumbles, see recipe link at right)
Thursday - shake & bake tofu, baked sweet potatoes, and sauteed spinach with raisins and pine nuts
Friday - leftover shepherd's pie
Saturday - PBB&J, baby carrots and popchips (we had lunch out, so we wanted something easy)
Sunday - Thai green curry (a recipe requested before which I am committing to post later this week) over brown rice
Lazy Veg Changes Directions ... Kind Of
Yes, I've been away for a while. Guess since I'm pretty upfront about the "lazy" aspect of my nature, I don't need to make any excuses! (Let's just say I had some personal issues I needed to wrap my head around.)
Posting the meal plans was fun, but it felt like a lot of pressure. Maybe I should stick to posting what we ate
last week rather than what we will be eating. I'll see how that goes - although I expect I will not post absolutely every week. (And I know at least one reader who will not like this idea as well ... hi E!)
I'd also like to do more product reviews, cookbook reviews, and actual recipes! Wouldn't that be nice?
So, the title of this post ...
I have really been doing some switching in my cooking. It all started this spring when my doctor mentioned off-hand that my blood pressure was "a little high". Knowing that I am genetically predisposed to high blood pressure, I thought it was probably time to cut back on sodium, along with the other healthy diet changes we have made.
Well, to that end, I have been slowly making the following changes:
- Mrs Dash seasonings are my new best friend. Whether I'm seasoning roasted veggies or making tacos, I can get a great flavor salt-free. (Oh yes, you can skip the taco or fajita flavoring packets and make it yourself with water, Mrs Dash, and some flour for thickening when needed.)
- When using canned items, I buy the lowest sodium option possible, and make sure I rinse when I can.
- I'm using less processed foods and more fresh - although still being as lazy as I can.
- I try to plan 4 meals a week that are high vegetable, whole grain, & low sodium, 2 that I would call "comfort" or "convenient," and 1 for eating out, leftovers, etc.
- Because many meat analogues are high in sodium, I am using more tofu, and starting to use TVP.
OK, here we go ... again ....
