I swear….the hits just keep coming.
After getting over last week’s virus, Morgan woke up this morning with green boogies sewing one of his eyes shut. Joy!
I feel so sorry for my little man. He’s had a horrendous couple of weeks with the fever from hell and now this. I know that daycare can at times be a cess pit for germs…but honestly the timing sort of stinks.
Jeremy is working tomorrow and I have 2 doctors appts. I missed my ob appt last week because Morgan was sick then as well, so I am going to have to haul him to the hospital and hope against hope that Daddy can keep him occupied while I am hooked up to the monitors because they do not allow children in the diagnostics clinic.
My ob is a bit more flexible…but it still isn’t fun to take your nearly 3 year old to your appointments! However, at only 2 weeks left to go, I doubt that these appointments are optional.
I’ve been controlling my blood sugar much better than in the first week–I think 3 weeks is pretty good for a learning curve! Mornings are still rough as I am still getting sick and don’t always want protein first thing in the morning.
I will post some of my successful meals since I’ve been getting a lot of hits on Gestational Diabetes.
- Egg Beaters scrambled with 1 slice cheddar cheese and 1 pc toast.
- English muffin (whole grain) with egg beaters/cheese and 1/2 c fruit
- Ezeikiel Bread (sprouted grain bread with high fiber) with peanut butter
Ask me what I am craving these days?? A big honking 5 oz bakery bagel slathered in cream cheese….. or a stack of pumpkin pancakes with maple syrup…..oh why do we always want what we cannot have 😉
Lunch and Dinner are much easier for me– some sort of lean protein with veggies and the occasional carb (1/2 to 1 cup serving). I miss waffle fries at Chik Filet like you would not believe! But have sort of found my replacement in broiled zucchini spears dipped in blue cheese dressing. YES, I know that Blue Cheese is on the no-no list but have you ever heard of a woman beating her head against a rock screaming “If only I’d avoided the blue cheese!!”
BTW–I have to say that I am proud of Jeremy for adhering to Meatless Monday even while at the hospital this week! He told me that he ate butternut squash ravioli and I might have had a tear in my eye. That’s MY MAN!
You can find the recipe here.
This was a surprising winner for our family’s Meatless Monday Challenge. I couldn’t face another black bean and Jeremy is a wee bit picky–but this recipe with it’s crunchy bread crumb topping won us over.
I made a few modifications to simplify and save on time– using panko for the fresh white bread crumbs and adding 2 tbs melted smart balance for the buttery flavor. I used dried tarragon because I didn’t have fresh (just substitute 1/2 the amount called for). I also left out the peas (a bit sugary for me) and used barilla plus pasta for added protein and fiber.
The results were still incredible enough for Jeremy to eat three bowls and my blood sugar was EXCELLENT!
***Updated: DUDE–just when I was feeling ok about pregnancy and how I look at 36 weeks….Claudia Schiffer comes along!
We made this tonight from the May issue of Southern Living! (click on link for full recipe)
This recipe for spicy black beans and delicious coconut lime rice was an instant hit with Jeremy but Morgan stuck to the fresh blueberries and cucumbers with ranch on his plate this evening. I think that he was full from downing a handful of crackers after returning home from a a playdate, though.
The rice with toasted coconut flakes and fresh lime zest and juice really made this recipe unique for someone like me who has a million recipes for “black beans and rice”. To make it truly veg friendly, substitute lite coconut milk for chicken broth!
Note: it wasn’t blood sugar friendly–but that is likely because I had a huge portion of it rather than having a half portion with a fiber rich salad as I knew that I should have. boo! The sweetened flaked coconut in the rice was just addictive. I am glad Jeremy is happily packing the leftovers for work tomorrow so that Iwon’t be tempted to over indulge again!
This recipe totally won us over last night! You can find the link to Cooking Light Magazine’s Black Bean Burgers with Mango Salsa here.
I made a few minor modifications to the original recipe at home–substituting egg beaters for egg whites because that is what I had available. I used 1/3 c egg beaters for 2 egg whites and ended up adding an additional scattering of panko because my original mixture was very wet when shaping the patties.
I also used frozen mango chunks because the mangos available in the produce section were hard as a rock! I just measured out the 1.25 cups and left them in a bowl on the counter for 2-3 hours to thaw and then diced into smaller pieces to duplicate the texture of the recipe. Since I usually keep frozen mango on hand I think I will stick to this modification! No peeling required 🙂
Serve with tortilla chips and salsa or veggie sticks and dip. This is awesome!
Morgan’s review? He thought the whole grain bun was “yucky” which made me laugh. I had served his in components–a toasted bun half with butter, 1/2 patty with cheese, a scoop of mango salsa, and half an avocado (his safe food). He ended up eating the cheese, avocado, and most of the bun.
Jeremy’s review: Delish! Black beans are still about the only beans he will consume so most of our Meatless Monday meals are a variation of black beans or a cheese dish. He did say that we could put this recipe into the regular rotation which is strong praise.
My review: Loved it–the cool mango salsa was perfect for spring and summer weather and the burgers had just enough kick. Both Jeremy and I felt that they were much better than a packaged black bean burger from the freezer section. The prep took about 40 minutes–so that was a slight problem, but I think it will get better as I become more comfortable with the recipe.
Our meatless Mondays have been very simple the past few weeks–collard greens over rice last week and likely cheese tortellini with marinara tonight. I’m still breaking Jeremy in gently…choosing familiar foods like black beans and rice and the tortellini when he is home. So far he hasn’t threatened to move out or drive to Burger K*ing.
I did want to share my favorite breakfast cereal recipe:
Quinoa and Pineapple Cereal from Conveniently Vegan, by Debra Wasserman
- 1c quinoa
- 2c water
- 1/2 tsp cinnamon
- 20 oz can pineapple chunks drained (or I substitute the juice for the water in the recipe for a sweeter cereal)
Cook Quinoa with water and cinnamon according to package directions (about 15 min). Remove from heat and stir in pineapple. serve warm or cold–leftovers are great grab and go breakfasts!
Things have been super hectic here. I will post in more detail this week–but we are starting to potty train and Morgan’s big boy bed has arrived. Lots of changes in the little man’s world so we are backing up and slowing down to decrease stress.
I didn’t get a picture–but we had a very simple meatless monday meal last night: Morning Star Farms Chipotle Black Bean Burgers on a toasted bun with vintage white cheddar cheese, lettuce, tomato, red onions, and pickles. These delicious “burger” patties are my favorite among the many veg options available because they do not pretend to taste like meat at all and are spicy and flavorful. Just make sure you follow the skillet directions rather than the microwave for best texture.
I’m still having a bit of trouble getting into the swing of meal planning….it will likely take a few weeks for the habit to form.
Monday: Black Bean burgers with tator tots, mixed greens
Tuesday: VN Chicken Soup, rice
Wednesday: Cuban Chicken with Yellow Rice–I know that I have posted the ingredients for this one before but just cannot find it. It was an old favorite when I spent 3 years in Guantanamo Bay working for the American Red Cross. Basically sauteed chicken with onions, carrots, green olives, garlic, and a bit of white wine with yellow rice (packaged). I top all of this with cilantro and it is AWESOME.
Thursday: Lowfat Meatloaf from the 1000 Lowfat Recipes Cookbook, Mashed potatoes, steamed veggies. Sometimes I will prepare this with turkey–however, there are several varieties of lean ground beef available that are better in most cases than ground turkey as I do not care for the taste of ground white meat turkey which is the only true lowfat version.
Saturday: Taco Night (Tacos with fixins, refried beans)
A bit heavy on ground beef for the week but toddler and Jeremy friendly! I am also working two days this week and the meals are fast to assemble.
I was mulling over my plan to make weekly menus for the new year and decided to participate in Meatless Mondays.
Decreasing your meat consumption decreases cholesterol and saturated fat intake as well as decreasing the cost of your grocery bill.
Tonight, I am starting with Cooking Light Magazine’s Cannellini Beans and Greens on Garlic Toast from the annual recipes 2000 collection. This easy and satisfying vegetarian meal is simple to prepare and was a staple in my house until I married my bean hating carnivorous hubby 🙂 I sent J off to work today with leftover spaghetti and meat sauce and since he’s working late…Morgan and I can enjoy our white beans and greens without complaint.
** I had to make several substitutions from the original dish. My crazy grocery store only carried one dark leafy green today–Broccoli Rabe–which is very bitter. I added 1 tsp sugar to the recipe to try to compensate. I still enjoyed it but Morgan put the greens in his mouth and promptly spit them out saying “No like it”. I also used a mixture of golden grape tomatoes and red tomato and substituted red onion as I already had one sitting at home. I chose a potato rosemary peasant bread from the bakery and it worked out well. I did cut the bread into chunks rather than use a single slice as I have found over the years that it is easier to eat this way….although not as classy in presentation as the full slice of bread with beans and greens mounded on top!
Here’s the toddler version 🙂
Verdict: I had two helpings (the second without toast) while Morgan enjoyed the bread, parmesan, and white beans. He picked around the bitter greens and tomatoes. Next time I will use spinach or swiss chard which are sweeter greens for the little man.
As for the weekly meal plan–this week is a bit different because of my loaded freezer. I need to use up a lot of ingredients before I can write out a unique plan.
Here’s what I have planned for the week. A bit of something for everyone.
Monday: Cannellini Beans and Greens on Garlic Toast
Tuesday: Vietnamese Chicken Salad
Wednesday: Sweet Turkey Sausage and peppers over polenta (J’s favorite)
Thursday: Cheese Ravioli with marinara (Morgan’s favorite)
Friday: My birthday! I’m not cooking 🙂