Although I had vowed that I would not be "one of those people who posts pictures of food," I now find myself "eating" my words- ha ha! My husband is trying a new a way of eating. I also do not like to use the word, "diet" because a trainer I used to work with wisely pointed out to me, "Diet is WHAT you eat."
I like this explanation, because it really makes you think about the phrase, "I'm going on a diet."
The new way of eating we are exploring at my home is high protein, no sugar, no carbs. I've been looking for inspiration all around and I've also been trying to re-vamp some of our family's favorite recipes to fit our new nutrition goals!
Often I get stuck in a food rut, which is why I ultimately decided to start photographing our food. I'm hoping that having some evidence of what we've tried and liked might remind me on those days when it's just tricky to think about the lingering question, "What's for dinner?"
Below are photos and descriptions of what we ate this week Monday- Thursday!
Enjoy, buen aprovecho, and bon appetit!
I like this explanation, because it really makes you think about the phrase, "I'm going on a diet."
The new way of eating we are exploring at my home is high protein, no sugar, no carbs. I've been looking for inspiration all around and I've also been trying to re-vamp some of our family's favorite recipes to fit our new nutrition goals!
Often I get stuck in a food rut, which is why I ultimately decided to start photographing our food. I'm hoping that having some evidence of what we've tried and liked might remind me on those days when it's just tricky to think about the lingering question, "What's for dinner?"
Below are photos and descriptions of what we ate this week Monday- Thursday!
Enjoy, buen aprovecho, and bon appetit!
"Dressed up" Caprese Salad: Grape tomatoes, fresh mozzarella (in water) cut into chunks, cucumbers, fresh basil, white balsamic vinegar, balsamic glaze, garlic powder and black pepper over romaine.
Roasted Veggie and Sausage Supreme: Roasted asparagus with olive oil, seasoned salt and black pepper, sautéed zucchini with onion, olive oil and garlic, roasted Hillshire farm beef sausage with celery and onions. (I did add a few potatoes to mine;)
Caesar Chicken tenderloins: Tomato, onion and cucumber salad with balsamic glaze and white balsamic vinegar. Caesar -Romano chicken tenderloins: 1 lb of chicken tenderloins tossed in 3/4 cup caesar dressing, 1 Tbsp. lemon juice, 1/4 c. romano or parmesan cheese, black pepper. Bake in oven for 20 minutes at 350 degrees and then raise oven to 375 for another 20-25 minutes or until golden on top.
Caesar chicken/ Tomato Salad: Sliced (leftover) caesar chicken tenderloins and tossed with leftover tomato-cucumber salad (added fresh basil to the salad) over romaine
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