No need to rehash what an unprecedented year 2020 has been. It has been a horror story in so many ways, but has also produced some wonderful epiphanies for many of us. I have become aware of being more compassionate towards others, and have learned to take better care of myself, both inside and out. And for these realizations, I am grateful.
I did have some fun with meal preps this year. In no particular order, here are my favorites of the year:
Like most of the world, I did a little baking this year. My favorite recipe conversion came from the PB & J Blondie I made for Baking Baby Boomer Mermaid Style, published July 3.
Hello, friends! Happy Weekend! I happen to have a busy one planned with family, and it will include a lot of driving. Not sure if I will be able to blog tomorrow, but I wanted to share my meal prep plans with you, since I have almost no time to do it this weekend. After my WW Zoom meeting this morning, which was proceeded by our WW Tribe Tailgate (one of my favorite parts of the weekend), I went out to Trader Joe’s to pick up my provisions.
I subscribe to many food blogs for inspiration and research, and yesterday I was inspired by this healthy, fresh, easy to make and store cucumber radish salad from https://diethood.com/: https://diethood.com/radish-cucumber-tomato-salad/. Of course I am making some changes to fit my needs, which are to have the vegetables keep for a few days. In place of tomatoes I am using red pepper, and in place of diced red onions, I am using green onions. I am also adding arugula for that leafy green I love so much. Also, instead of making the creamy yogurt dressing (which sounds so good, and I will make it at some point) for this week, I am using my simple red wine vinaigrette, which I already have prepared.
For my proteins, I actually have a selection, all of which are very easy to prepare on the fly.
Last Sunday I tried yellow watermelon for the first time, as was shown on the blog. It was gorgeous, sweet, and delicious. This week I am trying cherry plums, as suggested by dear friend Judie. I think trying a new seasonal vegetable or fruit each week is a great habit to get into. They are 0 points, low in calories, carbs, and fat, and could add quite nicely to your food prep repertoire.
Have a wonderful weekend, my friends! I’m off! Stay safe and healthy. Wear your mask, and wash those hands. And remember to take a little time for yourselves.
And so begins my birthday week during the pandemic. I honestly don’t mind celebrating quietly. We did that for my husband’s birthday in April when things were really shut down. It’s more about missing celebrating with my dear lifelong friends who also have birthdays this month. One good thing – my local pool is finally reopening this week. I swim on Tuesday afternoon for the first time since mid March. I just cannot wait. My poor sore, orthopedically challenged body is ready for the water! Happy Birthday week to me!
I kept it simple this week again for my lunch prep. I was inspired by a meal prep I found on my new favorite culinary blog, https://www.flavcity.com/. Here is the link to the prep that inspired me: https://www.flavcity.com/low-fat-meal-prep. I made marinara turkey meatballs and a zucchini, summer squash, and tomato saute to accompany them. I realized that if you start any saute with good olive oil, onions, and garlic you can add any vegetable you want and it will turn out yummy. I seasoned the veggie mixture liberally with kosher salt and freshly cracked black pepper. The main dish is Trader Joe’s Frozen Fully Cooked Turkey Meatballs, and my new favorite marinara sauce. Silver Palate Low Sodium Marinara (found at Ralph’s) is 60 calories/ 3 points for a 1/2 cup serving. But it is just 6% sodium, and has 0 added sugars. The ingredients are clean and pure. No preservatives. And it’s delicious. The turkey meatballs are processed, but still fairly clean, and of course convenient to prepare, and delicious to eat. They are 100 calories/ 3 points for a serving of 2. I am having 3 meatballs per serving for lunch for 4 points.
I am switching it up just a little for breakfast this week too. I have been having non fat Greek yogurt bowls with bananas, blueberries, flax meal, and chia seeds, along with a hard boiled egg each morning, along with my mock chai tea latte (Trader Joe’s chai spiced tea bags with unsweetened vanilla almond milk). It’s good, but it’s getting boring (not the tea; must have my chai tea in the morning). I got inspired by this egg stuffed peppers idea I found on Pinterest: https://skinnyms.com/egg-stuffed-peppers. I substituted the cheese for Nutritional Yeast (https://www.marthastewart.com/7796957/nutritional-yeast-explained). Less fat and calories, but a nice cheesy flavor. I will still have my yogurt bowl in the morning, in a smaller portion, and one of these.
Make it a great week my friends. Stay safe, stay healthy, wear your mask, and wash your hands. Thanks so much for stopping by. Any critiques, questions, and comments are always welcome.
I had a full blog planned to publish yesterday, but in light of the protests turned riots, I decided it would not be appropriate. I feel the same way today, but a girl has to eat, so I am just going to share my meal prep with you today.
Summer produce is my favorite, and I wanted to celebrate it this week with this easy summer squash salad I saw prepared on the Food Network show, The Kitchen: https://www.foodnetwork.com/recipes/grilled-shrimp-and-summer-squash-salad-7241083. This is a beautiful summer salad. I made changes, Baby Boomer Mermaid style, but the original recipe is beautiful. If I was cooking for company, I would make this as written. Since I am cooking for my weekly lunch meal prep, I made the changes that work for me, and you should do the same.
The corn was replaced by celery in my prep. I love a corn on the cob as a treat, but corn is not really my friend, so I hesitated to use it in a meal I plan to eat for a few days. I used celery instead for the fresh crunch. I also subbed the sunflower seeds for toasted almond slices. Just because. I also needed a dark green leafy base for my salad so I combined fresh basil with arugula. I have plenty of my classic vinaigrette dressing left over from last week, so am using that instead of making a new dressing that is actually pretty similar. Other than that, I followed the prep instructions in the recipe – I lightly roasted the seeded summer squash, and blanched the snow peas. My proteins of choice this week will be left over roasted chicken breast, Trader Joe’s shrimp burgers, or Trader Joe’s Sweet Italian Sausage. All delicious, all low calories/ points.
Thank you so much for checking in. Please take care. Sending you all much love and big hugs.
The city is slowly coming back to life. Santa Monica finally reopened their parks and beaches (for swimming and exercise only). My favorite is Palisades Park, which spans the cliffs just above the ocean. There is the most lovely rose garden there. I missed this little piece of paradise. I am gradually starting to feel whole again.
Last week I started going back to the office to begin prep for the economy reopening. My groceries served me well. I had good, healthy lunches each day. It is indeed all about the groceries. That said, I did want to meal plan for this coming week in the office, so I went to my well stocked freezer. There I found Trader Joe’s Cauliflower Gnocchi (4 pts/ 140 cal per 1 cup serving), their Creamy Spinach and Artichoke Dip (2 pts/ 45 cal per 2 tbsp serving), frozen spinach, and frozen broccoli florets. The light bulb in my Baby Boomer Mermaid head went off, and I decided to combine all of this deliciousness into one veggie forward dish for myself. I will pair this with Trader Joe’s Sweet Italian Chicken Sausage (3 points/ 110 calories per 1 sausage serving). This gives me 4 servings, so all things considered, it will be healthy, filling, and really satisfying for the week.
Last weekend, after I published the blog, I got the baking bug. I had a can of pureed pumpkin in the house, along with all of the other ingredients needed, so I made this muffin recipe from Drizzle Me Skinny. No alterations. They came out amazing: https://drizzlemeskinny.com/pumpkin-spice-cream-cheese-muffins/. I highly recommend you give this a try. 2 pts/ 88 cal per muffin. Almost everything I make is inspired by recipes I find on the interwebs, either from Instagram, Pinterest, FB, the WW website, or just by randomly searching.
Just a reminder that I am still selling hospital grade disposable masks. Masks will be a part of our “new normal” for the foreseeable future. Please contact me privately if you are interested in purchasing some for your home and/ or office: email@example.com.
Thank you for joining me this week! Stay safe. Be well. Take care of yourselves.
Feel free to send me comments, critiques, questions, or meal prep ideas 🙂
For me, staying home has become more about the groceries than the meal prep. I don’t want to feel obligated to one or 2 choices for the week during this time, so I have filled my freezer, pantry, and refrigerator with clean, healthy, and mostly “safe” food options…. There has definitely been a little splurging on comfort foods and sweets over the course of the last 6 weeks of quarantine, though. Not gonna lie.
Today I made a broccoli slaw. Super easy with Bolthouse Farms Yogurt Coleslaw Dressing (50 cal for 2 tbsp/ 2 pts). I added a little celery, red onion, and celery seed to bump up the flavors. I put about 1/4 cup of dressing in the entire dish, which will be 3 – 4 servings. Slaw needs to marinate a little, so it’s in the refrigerator getting delicious.
My hearty breakfast was scrambled eggs with caramelized onions and nutritional yeast. Nutritional yeast is a solid resource of protein and fiber. Besides the health benefits, it has a cheesy flavor, so mimics that in eggs without the fat, calories, and points of cheese. It is 20 calories a tablespoon (0 pts). Here is a cooking note on scrambled eggs (learned from The Barefoot Contessa, and who doesn’t love her ?) – cook them on low, slowly. You will get a fluffier more uncious finished product. I topped the egg mixture with my favorite jarred salsa, and wrapped it up on an Ole Extreme Whole Wheat Tortilla (50 cal/ 1pt).
So it is all about the groceries right now. Here are a few tips to make grocery shopping a little easier during these challenging times:
*Make a list (best if you can do it in the order of the aisles in the store)
*Read the labels (and/ or keep your WW scanner handy) to be sure you are making healthy choices
*Buy seasonal produce and proteins on sale to help adhere to your budget
Just a reminder, I am selling hospital grade disposable masks. Find the details on the previous blog from last week (scroll down). Masks are an essential part of the “new normal” as business start to reopen.
Recipe Schmecipe Recap – A Review of A Few of My Best, EASY Meal Preps
Not gonna lie. Although grateful for my overall good health, and the love and companionship of my husband, who’s health I am also grateful for, other than losing my parents, this is the hardest thing I have ever been through. I have lost my way the last few weeks, and in the meantime, tore a muscle in my back while stretching, which has temporarily taken away my ability to get outdoors to walk or to do anything else that resembles being productive. I am healing, taking it a day at a time. Locked up. Chin up. Putting on my big girl pants and moving forward.
Since we all are cooking most of our own meals these days, I thought I would offer you a recap of a few of my favorite past meal preps and tips in the hopes of inspiring you to make something new and fun. If you are new to the blog, my meal prep philosophy has always been budget conscious, pantry based, WW friendly, delicious, and EASY. This will also allow for you to peruse past blogs at the same time, in the hopes that you will find renewed inspiration, and get a few handy tips along the way. Let’s Go!
During this time of the Covid 19 pandemic, meal prep and a “safe” pantry have become even more important than ever. It is so easy to slip back into old habits under these circumstances.
The turkey taco prep I made last week was so good that my craving for spicy Mexican style food has continued. This week I was inspired by a recipe I found on the Skinny Ms. website: https://skinnyms.com/southwestern-black-bean-casserole/, but with the twist of adding soyrizo, which I love, and had not enjoyed in some time.
The basic recipe is great as is, but, I didn’t have black beans in the house. Plus, I wanted to add the soyrizo, so here is how I made it work: I had but one can of pinto beans in the house, the soyrizo, reduced fat shredded Mexican cheese blend (3pts per 1/4 C serving), our favorite salsa (Herdez medium), chicken broth, Dorot frozen garlic cubes, diced white onions, cumin, salt & pepper, and of course the all important Ole Mexican Whole Wheat Tortillas. Those were my ingredients.
I sprayed my saute pan with canola oil spray, then when it got hot, I threw in the diced onions (about 1/4 cup), then half of the soyrizo, which is about 3 oz (4pts), then added 2 frozen garlic cubes, and the cumin. I let that cook for a few minutes, and added the drained pinto beans, 1/4 cup of chicken broth (use vegetable broth if you want a fully vegetarian dish), a pinch of salt, and a few grinds of fresh black pepper, and let that cook down for another few minutes.
When the mixture was cooked through, and the liquid absorbed, I sprayed my 9 x 9″ square pyrex pan with the canola oil spray, then placed the first tortilla in the pan. I layered on the soyrizo mixture, about 2 tablespoons of the salsa, and about 2 tablespoons of the cheese. I repeated this process using 3 of the whole wheat tortillas, then topped it off with the balance of the soyrizo mixture, more salsa, and cheese. I would say I used a total of about 1/3 of a cup each of the salsa and cheese. I estimate this recipe at a total of 11 points on the WW Blue plan. It made 4 servings, so just under 3 points per serving. Pretty good for a comfort food recipe, I’d say. I had a piece this morning for breakfast with a couple of over medium eggs. It was yummy and very satisfying.
While visiting my dentist last Monday morning, he was advising me to not eat almonds, or at least to chew more softly on them when I do eat them. He said most people chomp on their food instead of just chewing. It reminded me that most of us rush through our meals and snacks thoughtlessly. Protecting the integrity of your teeth is yet another reason to slow down. Truth. This is a gentle reminder to try to slow down when you eat. Sit down at the table. Have a place setting. Maybe a candle or a floral decoration. Turn off the media. Talk to your family, friends, or partner. If you are dining alone, put on some music. And chew slowly. Savor every bite.
I read a great article this week in O Magazine, the March 2020 edition, about how eating healthfully, making mindful food choices can impact our moods, and yes, even our overall mental health. More psychiatrists are asking patients about what they have been eating, along with whatever other questions they normally ask. It’s the same thing I do regarding the anti-inflammatory diet I try to keep myself on to avoid taking a lot of anti-inflammatory meds. Besides being conscious of what we eat regarding our weight, we need to be conscious of how the foods we eat affect other aspects of our health. I can’t find a link to the article, but it is called “Can You Eat Your Way Happy?” by Sunny Sea Gold.
This week’s meal prep is an easy “no cook” tuna stuffed bell peppers. The ingredients I used were inspired by my anti-inflammatory diet, and the article in O Magazine because I’ll try anything to help calm my daily stress. By the way, water jogging 3 times a week is also a key factor in helping me manage my mood levels. It allows me to decompress at the end of the day while getting a great ab and aerobic workout.
Colorful peppers, tuna, and dark leafy greens are mentioned prominently in the article to help us regulate our moods, so those were the base ingredients for my desk lunches this week.
Into the tuna I mixed just enough light mayo (35 cal/ 1 point for 1 tablespoon) to moisten it, then I mixed in generous portions of diced celery and red onions. I then filled halves of large red peppers with the mixture. I will plate these at work on top of my “power greens” blend, which I will dress with just a little bit of Bolt House Classic Ranch dressing (45 cal/ 2 points for 2 tablespoons). The other ingredients are all 0 points on the WW Blue Plan. I plan to bring either a portion of Trader Joe’s 3 Seed Beet Crackers https://www.traderjoes.com/digin/post/3-seed-beet-crackers, which I love, or one of my 2 point WW bags of chips along too for a little crunchy component.
Thank you for joining me today. Make it a great week, and take care of YOU!
My weight loss and fitness journey started when I was in my mid 50’s. Due to a chronic condition that developed in my left leg, I was told by my orthopedist that I could no longer walk long distances, which was my main form of exercise at that time. He told me that the only exercises I could do without hurting myself were riding a stationary bike (the upright kind only), or swimming. I knew how to swim, and enjoyed recreational time in the pool throughout my life, but swimming for fitness was out of my realm. And besides, I had already been coloring my hair for some time, and didn’t want to risk damaging that! So I joined a gym, and started riding the bike for a half hour at a time, with the intent of increasing that in increments as I got into better shape. I dabbled with upper body nautilus machines, and stretching, but overall I was so bored. I was also in denial about my weight.
After a few conversations with my neighbor about this, she convinced me to get into the pool. She had been on swim teams as a kid, and wanted to get back to it herself, so after a heart to heart about hair conditioners, I went for it, with my beloved neighbor at my side. It was slow going at first. I could barely get across the pool twice that first day. Soon I was swimming half miles, then finally a full mile. I got up to swimming 100 lengths at one point. I loved it! I started swimming a minimum of 3 times a week. I was becoming more aware of my 200 + lb weight and especially my size 16/18 physique, but I thought, “now that I’m swimming, the weight will melt right off”…. WRONG! So after a couple of particularly embarrassing photos I saw of myself during the holidays of 2011 (age 56), I made the decision to join WW.
It took me 3 years to lose 47 lbs, which I know is really slow, but I persevered, and today, at age 65, my weight is down an additional 3 lbs for a total loss of 50 lbs. And I am in the best shape of my life! I feel younger, and I look younger. At the family Hanukkah party my niece asked me if I was aging backwards. Of course I said yes! I am still working full time, I take great care of my skin (always have), and now my body is strong too. Yes, I have a few orthopedic issues, but I keep them managed with the pool workouts, which now include water jogging 3 times a week, and lap swimming on Saturdays and Sundays, daily stretching, and an anti inflammatory diet.
Make the most of your age. Here are a few suggestions to help you get to a younger mindset:
Try Something New
Keep an Open Mind About What Aging Looks Like
Tune Out the Negative Self Talk
Find People Who Inspire and Encourage You
Focus on Goals and Celebrate Success
Today’s meal prep celebrates the end of winter with one last squash dish. I made a warm salad with a base of quinoa tossed with a tiny bit of parm, toasted chopped walnuts, and flavored with a little lemon zest, and topped with arugula, roasted delicata squash and scallions. I’ll be topping it with Trader Joe’s Shrimp Burgers. Here is the original recipe, which I hacked into a Baby Boomer Mermaid style lunch prep: https://naturallyella.com/arugula-delicata-squash-pasta/
I used 1 packet of Trader Joe’s Frozen Organic Quinoa, which is a full cup in total, and tossed it with salt, pepper, and a pinch of chile flakes, about 2 tablespoons of Parmesan cheese, and about a tablespoon of chopped toasted walnuts (which I keep handy for snacks – they are high on the list of the best anti inflammatory foods). I also added a little lemon zest. All the seasoning was per the original recipe, which was actually meant for pasta. I divided the quinoa into 1/4ths, and divided it into my containers. I topped that with raw arugula, then topped that with my roasted squash and scallion mixture, which I prepared according to the recipe. I pan fried the shrimp burgers to top off what will be my warm salad desk lunch, which I will heat up in the microwave at the office so the arugula will become slightly wilted and warm as well. I am figuring the whole plate at about 4 – 5 points (on the Blue Plan), counting the olive oil I used to roast the vegetables with.
This is what I like to eat. Please – scour the interwebs and find meal prep inspiration for yourselves.
My breakfasts this week will be blueberry yogurt bowls mixed with cinnamon, ground flax seeds and chia seeds topped with a sprinkling of Julian Bakery Pro Granola, which I have mentioned to you before. I’ll also take a mid morning snack to work consisting of a hard boiled egg (seasoned with Everything But the Bagel Seasoning), as well as an afternoon snack of a couple of mandarins and a light string cheese. That is my perfect pre workout snack, by the way.
Aging gracefully is a practice and a gift. Take care of yourselves. Thank you for stopping by today. Your comments, critiques, and questions are always welcome.