Weekly Round Up
Heyo! Welcome to the weekend my friends :)
Thanks a bunch for all your support on my Bye Bye TO 10 post. As promised, I’ll be sharing some of my normal, run of the mill, weekly eats as I lose those pesky 10 lbs. I am not calorie counting or doing any crazy diets. Just trying to eat good, simple, mostly made at home food!
It’s been a long time since I blogged a bowl of oatmeal. Mostly because I’ve been eating nothing but PB&J oats since 2009.
In a small pot, I put in 1/2 cup rolled oats + 1 cup water. I let that come to a simmer, then stir in 1/2 cup egg whites and a generous amount of cinnamon. Once the egg whites are added, I keep it at a slow simmer and stir frequently so it gets smooth & creamy. No chunky bits of egg allowed. Sometimes I pour in milk as I go. I like my oats thick and overcooked.
Topped with a dollop of peanut butter and jam! This bowl fills me up until lunch every single time. It’s the protein in the egg whites that does it. Otherwise I’d be gnawing my arm off by 9am!
I’ve had a lot of early mornings this week with physio appointments and a job interview. So I’ve also been eating these Chocolate Peanut Butter Banana Oat Squares for breakfast and snacks on the go.
Just like a baked version of oatmeal… right? ;)
My dad has this sheet of coupons on his fridge for donairs at Greco. Every time I go to open the fridge, I’m taunted by the delicious image of a greasy, meaty donair. Instead of rushing off to the nearest Greco to get one, I opted to make a better version at home this week.
It never occurred to me to make these on my own until the Maritime Kitchen Party when I realized just how easy it is.
Donairs are a Maritime specialty, invented in Halifax, Nova Scotia and based off the idea of a doner kebab. It’s a lot like a gyro, but instead of a tangy tzatziki, it comes with sweet garlic sauce.
Making the meat at home is SUPER easy. I use this recipe. You start by putting the spices in a mixing bowl. I didn’t use all of these, and substituted some based on what I had on hand:
- 1 teaspoon salt
- 1 teaspoon ground oregano
- 1 teaspoon all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 pound ground beef
You mix the ground beef in with the spices and then pick it up and throw it on the counter. Do that 20 times, kneading it each time in between. It’s incredibly entertaining to do. I used extra lean ground beef, but I’m sure you could use bison or turkey if you wanted to.
Bake at 350F for 75 minutes, turning halfway through. Donair shops slice the meat off vertical spits. Clearly I don’t have one of those at home, so this’ll do!
The idea is actually to dry out the meat by overworking it. That way you can slice it into thin loaf-like pieces. I’ve heard putting the raw meat into a food processor works too.
I need to work on my one-armed slicing skills.
The meat is then stuffed into a pita with tomato, lettuce and onions. The best part though is the SAUCE.
You can make the sauce at home using evaporated milk, sugar, vinegar and garlic. But stores in the Maritimes sell it by the bottle because we use it on everything. Especially good on top of pizza!!
Take that Greco! No sketchy donair meat here. And fresh out of the oven, it was uh-mazing.
If I were to describe Annie’s, it would be like classic children’s food made healthier. Eating Annie’s microwave mac n’ cheese for dinner is totally acceptable ;)
I added some brussels sprouts to green it up.
Their powdered cheese is significantly less sketchy than Kraft.
For my protein, I added a can of smoked herring.
I know, I know. This probably grosses some of you out. Get over it ;) I usually add tuna to mac n’ cheese, but the smoky flavour of the fish was downright delicious with the cheesy noodles!
The cheese sauce was a million times better than Kraft Dinner and there was more than enough in the packet to coat the noodles. No need to add extra cheese here!
I’ve also been snacking on their new granola bars. My favourite flavour being peanut, obviously.
They are pretty small. Here’s a size comparison using the back of my hand because I can’t rotate my left hand to face the ceiling!
It’s actually the perfect size for when you need just a little sumthin’ to get you through to the next meal.
I used to religiously do three small meals + three large snacks a day. But my appetite significantly decreased when I stopped exercising after my accident. Now I do three larger meals a day with maybe one or two small snacks. This is how I ate my first 22 years of life and I think it’s the style that suits me best.
I really enjoy eating until full, then waiting until I’m hungry again to eat my next meal. Before with the 6 meals, I never felt satisfied after eating and ate when I didn’t really need to. It screwed up my hunger signals.
It’s all about finding what works best for your body. An individual way to keep yourself fuelled and satisfied without overeating. Seems like a lifelong process, doesn’t it?
Question of the Day: What’s the best thing you ate all week? Mine was actually a curried lentil soup from an organic store in Moncton called Dolma.