Busy week at work, feeling better, not enough hours in a day, kept my promise with my training, and more cooking with no oil, sugar, and salt

This week has been a busy work week. I guess I am able to multi-task and now able to focus, concentrate on getting the work done. Now, at times, I am so totally focused, that I forget what time it is! I guess those meds really work!

 I am keeping up with my training as best as I can. I use to make excuses saying I am too tired and just go home and sit there. Now, I really tried to do something even if it is only 30 mins. I got in my training and I got in to do some weight lifting and circuit and bootcamp classes. I got 2 runs in. It sounds like I am doing too much but I have to to keep busy or I get bored easily.

Today, Sunday, we did a major food shopping which means I got new food to create with. My theme once again is to attempt to cook foods without the use of oil sugar and salt and utilize seasonings and condiments to flavor the food.  Also, I am trying to create foods that my trainer can eat for her training. If she eats it , then it is trainer approved and it is clean eating is the way I see it! Last week was a difficult challenge but I took it on because I love to cook - it is where I can totally hyperfocus.

Last week, I made: Quinoa; Asparagus; Keta Wild Caught Salmon; Baked wild caught Carribean snapper; stuffed mushrooms.

This week's menu, I made - Flounder with lemon tahini garlic sauce topped with roasted pine nuts; chicken breasts marinade in shallots, garlic, lemon juice, parsley, no fat greek yogurt; asparagus steamed and seasoned with ginger, black pepper, asian seasoning, and sesame seeds;  roasted brussells sprouts; sweet potatoes; black rice.

Flounder: I laid pieces of flounder on parchment paper and put some chopped ginger and baked in the of oven. So texture is slightly dried which is I wanted so I can add the lemon tahini garlic sauce and roasted pine nuts.

Lemon tahini garlic sauce: Mix 1 cup tahini, 1 c warm water; 3-4 garlic cloves minced, 1-2 lemons - add all that together as simple as that. There is no added oils, and organic. Actually the tahini was pretty good over anything.

Roasted pine nuts: place pine nuts in a non stick pan and keep stirring until brown. There is enough oils in the nuts that it will not stick

Grilled Chicken Breasts: This was a 2 step process. Pounded the chicken breasts. Did a mixture of Greek No Fat yogurt, shallots, onions, garlic, pepper and lemon juice and allow it to marinade and tenderize.  I got my husband to grill.

Asparagus: Snap the stems off,steamed them with chicken broth. Add seasonings- rosemary, garlic, sesame seeds, pepper.

Roasted brussells sprouts with shitake mushrooms: Mix brussells sprouts, shitake mushrooms sliced, shallots sliced, garlic chopped, kiwi fruit, 1 c of broth, 5 tbsp of balsamic vinegar. Place on parchment paper and roasted in oven until sprouts are done.

Baked sweet potatoes: Wrapped the sweet potatoes in aluminum foil and bake until done. Take skin off and cut up and add cinnamon.

Black rice: 1 c of rice to 2 c water - cook in rice cooker.

Enjoy!

Sue