Week 15: Day 4

I have officially attend my last class at Ithaca College. Craziness. I don’t think it has really set it and probably won’t until I am actually moving to NYC and starting my classes there. No more classes means no more cold weather, which means I am looking forward to being outside again. I hoping to incorporate some more spring/summer foods into my diet to make things a little more exciting. We will see how well that actually goes.

Dinner

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I think I have officially reached my quesadilla limit. This one didn’t have the enjoyment that my previous ones have had, maybe it was this ingredient combination. I have also yet to figure out a way to take an appealing picture of a cooked quesadilla, so this is the inside of mine pre-cooking. I included: spinach, cauliflower, scallions, cannellini beans and a Mexican blend cheese.

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Week 15: Day 2

After a weekend filled with tasty brunch at Agava in Ithaca, New York and homemade black bean burgers, I have entered my final week of classes. Hallelujah! I just have to keep trucking through and the light of the end of the tunnel will finally be visible. I started this week off right with a tasty dinner. Hopefully time is in my favor and good cooking continues.

Dinner

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Now that is one beautiful looking pile of food. I started the week out easy with a vegetarian burrito, but easy does not mean skimping out on flavor. I piled my tortilla shell high with a brown rice/quinoa blend, black beans, salsa, roasted red peppers, jalapeños, cheese, sour cream, lettuce, corn and salsa. I may be forgetting something, but it all blended together to a scrumptious combination in my mouth. Side note: I think I have eaten more tortilla shells this semester alone than I did all of last year. Mexian can be easy and healthy — my two favorite things.

Week 14: Day 4

I’m still trucking along. The end of the semester is really kicking my butt, but I am making my way through. It’s hard to believe I only have one semester left and then I will be graduating. It seems like this semester just started and now it is coming to close. If only the weather would catch up to how I am feeling about Spring, we would be all set.

Dinner

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Like I mentioned before I am going slightly vegetarian, so this dinner was cauliflower nuggets, to replace chicken nuggets. Not that I have eaten chicken nuggets in a very long time, these were a nice replacement. It’s pretty amazing how how versatile cauliflower is and how it is pretty much thrown in everything. I followed this recipe, but instead of frying them I baked them to keep out the excess oil. About 10 minutes on each side at 400 degrees. Definitely something I will be making in the future.

Week 14: Day 1

It’s hard to believe I am in my 14th week of this journey and blog. The journey has stayed a little bit more on track than the blog, but I think being a student has that effect on things. Too much to do and too little time. As the semester is winding down, I have less desire to cook, but I am trying my best. I fell off the wagon a little this past weekend, but I think I am back on track a bit.

Dinner

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I think it is impossible to go wrong with pizza, add some whole wheat naan bread and Alfredo sauce and you definitely have a winner. It was my last production weekend for the campus magazine I work on, so I was looking for something easy and quick and this came about. I topped my store-bought naan with Alfredo sauce, mozzarella cheese, spinach, scallions and chicken. This was the perfect serving size and very tasty.

Week 13: Days 1, 3

So I may have disappeared again, and for that I apologize. However, that has not swayed me from my healthy eating habits. I have even been pushed toward even more veggies because my boyfriend is sort of trying to be a vegetarian. He isn’t completely there, but we have both been eating significantly less meat. Therefore, I have two meatless meals to share. Despite the lack of meat, neither meal was lacking in flavor or satisfaction.

Day 1

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I am a sucker for a good chili or soup, so I was completely willing to give a vegetarian chili I try. I feel like this is a good starter food of eliminating meat because there are so many different flavors going on. I mostly followed this recipe, but did not follow the cooking directions. One of the best things about the chili is not actually having to do any cooking. Hence, I just threw all of the ingredients in the crock pot and let it go all day. I also didn’t include the asafetida (I don’t even know what that is) and probably tripled the recommended amount of chili powder. It had the perfect amount of spice.

Day 3

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Big surprise, buffalo sauce makes another appearance.  These were our vegetarian alternative to boneless wings. Instead of chicken it was cauliflower, and they were fantastic. Definitely on the spicy side, but bearable. Even my boyfriend, who I can rarely get to eat cauliflower, loved them. I was so excited about eating them, I neglected the 15 minute cool time. I only burned by tongue once, so it was definitely worth it. Only alteration to this recipe I made was using regular flour instead of garbanzo bean flower. The batter also didn’t cover my entire head of cauliflower, but we still had plenty to serve two people as the main dish.

Week 12: Days 3,4,5 and 7

I had quite the array of meals this week. Some super planned and some with stuff I just happened to have lying around. Overall good choices, one not my proudest. However, I did make it through a week without going grocery shopping, so that is impressive. I managed, and it wasn’t completely terrible.

Day 3

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Under that heaping piece of cheese is some sautéed onions and a turkey burger. Nothing too fancy or special, but tasty nonetheless. I went bun-less to keep my carbs down and accompanied it with a salad.

Day 4

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Big surprise I made something buffalo sauce related. I had leftover egg roll wrappers that I wanted to use, so what better way to use them than with some chicken and some buffalo sauce. I mixed up some cooked chicken, buffalo sauce and blue cheese dressing and plopped them in the wrapper. Baked for about 20 minutes at 400 degrees flipping halfway through.

Day 5

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Yes, that is some ziti. I was really scrambling to try and come up with something to eat with my sausage and I couldn’t come up with any other options. However, the sausage and spinach definitely overpowered the amount of ziti. First time I have cooked pasta for myself since starting this, so not too bad.

Day 7

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This was by far the meal of the week. I made a black bean burger with chipotle mayo and it was da bomb. Following this recipe, the burgers had green onions, garlic, onions, some seasoning and black beans. I was a little scared at first, but I was pleasantly surprised when I took the first bite. So flavorful and they were very easy to make. The chipotle mayo was definitely the perfect addition. It kept the burger nice and moist.

Week 12: Days 1-2

April 5-6, 2015

Week 12 is off to a solid start, and I am proud of the decisions I have made. Granted this is coming post-East brunch, but holidays only come around once a year. And I totally could have eaten more, but I restrained myself. I also just can’t eat as much as I used to which is a plus. I am extremely lacking on groceries, so we will see how well I continue this week. Hopefully I don’t go to off track.

Dinner 1

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If someone could show me how to take a good picture of a quesadilla I would be forever grateful. Mine aren’t too aesthetically pleasing. The taste of this, however, was very pleasing. I went all veggie on this one with cheddar cheese, spinach, black beans and roasted red peppers. I went sparingly with everything and nothing was too overpowering. I complimented it with some ranch dressing, because what is a meal if it doesn’t include ranch?

Dinner 2

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So I had taken a hiatus from tilapia because I just couldn’t get it too have enough flavor. Well, I found one of my new favorite dinners. I took inspiration from this recipe, but then completely changed up the spices. Instead of parsley I used italian seasoning and instead of paprika I used crushed red pepper. I also added in some garlic powder. I used about a 1/2 tsp of the crushed red pepper flakes and it gave the fish quite the kick. I also broiled my fish for a couple minutes to get it golden (I have a bad oven though). This will definitely will be making a regular appearance in the recipe rounds. I also made lemon-mayo-garlic sauce to go with the fish. Excellent choice on my part; especially because it helped tone down the spiciness.

Week 11: Day 6

April 3, 2015

Today was all about my lunch. I had been planning it and was getting excited about it for a few days, so I was very ready when Friday rolled around. As you will be able to tell with what I ate for lunch, I am taking things a little less strict than I did at the beginning of this journey. A little bread here and a little sweets there aren’t the end of the world. However, now I am not craving a big bowl of fries and my body looks forward to my workouts.

I would say this has become less of a challenge and more of a lifestyle. I don’t have to think about what I am eating so  much more, and instead just naturally go for the grapes as a snack instead of chips.

Lunch

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That is a tuna melt if I have ever seen one. I eat tuna on a regular basis, so I am always looking for ways to mix it up; hence, this open-face melt. I started with one slice of fresh organic wheat bread, tuna/mayo, one roma tomato, scallions and mozzarella cheese. I baked it for about 10 minutes at 400 degrees. It came out thoroughly heated and the cheese was beautifully melted. It was a nice alternative to how I normally eat my tuna and kept me full for the majority of the day. It was definitely my biggest meal all day. Even though I ate bread, I went for a healthy alternative to my traditional white Italian bread, and I only had one slice.

Week 11: Day 3

March 31, 2015

Another solid day. Nothing too exciting for breakfast and lunch (yogurt and leftovers), but dinner was a good one. Making a big batch of something for the week makes life so much easier. I just wish I had motivation to do it more often.

Dinner

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I think I mentioned these once before, but maybe not. These are some chicken parmesan meatloaf cups. A combination of ground chicken, bread crumbs, onions, peppers, parmesan cheese, one egg and some seasonings. The first time I made these they had a little more flavor, so I think I skimped a little on the seasonings this time. They are super easy to make and a lot of recipes out there for them. Also a great producer of leftovers, which makes my life easier.