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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Sunday, February 24, 2013

Supper-Time Sunday!

This week contributed some very tasty eats to our pallets and I am excited to share these gems with you!

Recipe + Photo Courtesy of Prevention.com

We don't eat a whole lot of beef around here so it is always kind of a special treat when we do. Plus, petite sirloin was on sale this week so that is just an amazing excuse to pull out one of my beef pins to try out. I have never heard of skirt steak so if any of you have... enlighten me!

I also don't know why they call it petite sirloin - these babies were huge! I sliced mine in half BOTH ways and they cooked up quickly. Besides the baked potatoes that I served on the side of this the whole meal came together in a half hour. I also served it with roasted red and green peppers and yellow onion. Very delicious.

We particularly liked the sauce which I didn't change anything about. It is a bit on the sweeter side of things with a tiny bit of a kick from the dijon mustard. Cute hubster loved it.

Recipe + Picture Courtesy of Eating Well

Not kidding, this is one of my new favorite soups. Now, granted, I am not much of a soup person. Maybe that is more comforting to you because I am really picky about the soups that I like. But we loved this. I will admit that I balked at the recipe list... when you look at it it just doesn't seem possible that it would all come together but it does and it just... works!

I thought that this soup was extra tasty fresh but it is still quite good as leftovers. And it is filling too. One bowl was plenty for me to feel satisfied 

The only changes that I made to the recipe were that I used olive oil instead of canola, we used the tomato-vegetable juice blend, and we didn't garnish with cilantro. Cute hubster doesn't like cilantro so I leave it out when it is optional. 

Recipe + Photo courtesy of Beth at Eat.Drink.Smile.


This week I made this crust again for our pizza eats on Monday. 

I used ~3 cups riced, cooked cauliflower (1 large cauliflower worth), 1 1/2 cups part skim mozzarella, 3 whole eggs, 1 tbsp minced garlic, 3 tbsp nutritional yeast, and 3 tbsp ground flaxseed. I oiled my pan and spread the whole thing on a cookie sheet and baked for about 17 minutes. I then proceeded to top the pizza and cook for 5 minutes more. 

It was FABULOUS! Best time we have had it yet with the best texture. And this way you can do a whole pizza and have the family separate it out into individual sections instead of having to do little pizzas individually. 


QUESTION FOR MY DEAR READERS: Have you made anything delicious this week that you can share with me? I LOVE getting new ideas! I am particularly looking for a single serve pizza crust that you can cook in a frying pan and is gluten free... too much to ask? 



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