tomato

What {we!} Ate Wednesday: Greek Lovin’

by Brittany on August 31, 2011 · 26 comments

 

Breakfast

Ok, breakfast wasn’t Greek at all, but it was grrreat! I started the day off on the right foot with two banana nut oatmeal pancakes- toasted up and topped with 1 Tbsp peanut butter, 1 tsp chia seeds and some light syrup.

banana nut oatmeal pancakes with peanut butter

These tasted just as delicious after being frozen and were incredibly filling!

Calories 385.14

Carbs 57.34

Fat 15.05

Protein 9.67

Lunch

Wait… lunch? Where is my morning snack? Exactly! Those little pancakes are filling and held me over through the morning and through my 1.5 hour walk (oh yes, I’m trying to get this baby to come!!)

I was hungry come lunch time though and used one of these wraps:

low carb tortilla

to create a Greek hummus wrap masterpiece.  Am I trying to go low carb? Heck, no, but these were the only wraps at Harris Teeter that didn’t contain partially hydrogenated oils.  Always remember to check ingredients! The Harris Teeter brand whole wheat wraps look so innocent…

Anyways, lunch… a wrap with hummus, feta, chopped kalamata olives, cucumber, tomato, and onion…

Greek wrap

topped of with baby spinach and a drizzle of Newman’s Light Balsamic.

Greek wrap (2)

Oh so delicious, but the Greek fest didn’t stop there.

Oikos Greek yogurt

Oikos was on sale so I decided to try it out.  I though the yogurt was thick, creamy and wonderful, but the fruit on the bottom tasted a little artificially sweet.  I need to check and see, but I’m willing to bet it has a lot more added sugar than Chobani.

Calories 380.8

Carbs 41.34

Fat 15.06

Protein 23.44

Afternoon Snack

A local plum from the farmers market got my appetite going…

plum

so I called in reinforcements… leftover eggplant bulgar pilaf.  It may not sound very sexy, but it was good!  Plus, eggplant is supposed to magically put my into labor… so far, I’m not buying it.

Eggplant Bulgar Pilaf

Calories 351.36

Carbs 51.04

Fat 15.18

Protein 7.96

Dinner

We started off with some veggies, of course. Spinach, cucumber, feta, kalamatas, onions, carrots AND… the one little tomato from my plant on the porch.

lonely tomato

He was a tasty little guy.

spinach salad

Dressed with some Newman’s Light Balsamic… of course.

The main course was a summer favorite around these parts! Whole wheat Greek shrimp pasta with fresh basil, and a piece of garlic bread on the side.

shrimp pasta

Calories 597.8

Carbs 85.34

Fat 13.06

Protein 22.44

Bedtime Snack

I know… I said I’d keep them out of the house. But they were on sale!

Snickers Ice Cream bar

Hubbs and I split one while we watched House Hunters International. Love that show :)

Calories 90

Carbs 9

Fat 5.5

Protein 1.5

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Daily Totals

Calories 1805.1

Carbs 244.06

Fat 63.85

Protein 65.01

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What is your favorite brand of Greek yogurt?

Why?

Summer Vegetable & Barley Salad

by Brittany on August 16, 2011 · 21 comments

Do you know what will be here soon? PUMPKIN SPICE LATTES!! The weather yesterday and today in North Carolina has been gorgeous.  The mornings are reminiscent of early fall and it definitely puts an extra bounce (or wiggle) in my step.

So soak up the sunshine while you still can…

IMG_9940

and eat up all the fresh summer veggies while they are still around!  Tired of eating the same old grilled corn (as if that could ever get old!) and sliced veggies? Then you’re in luck! Here’s an easy, delicious summer barley salad that is full of nutrition and a fun summer, citrusy zing!

Summer Vegetable and Barley Salad

Barley and Summer Vegetable Salad Ingredients

and because I forgot to put it in the group picture… :)

basil

  • 1/2 c barley
  • 1.5 c chicken broth (of vegetable broth)
  • 1 medium green bell pepper
  • 2-3 roma tomatoes
  • 1 c corn kernels
  • 1/4 c sliced scallions
  • 1/4 c minced fresh basil
  • 2 Tbsp + 1 tsp lime juice
  • 1 Tbsp olive oil
  • salt and pepper to taste

In a saucepan over medium heat, toast the barley for 8 minutes.

pearled barley

Or until it looks like this:

toasted barley

Add broth, bring to a boil, then cover and reduce to low.  Let simmer for about 35 minutes until the barley has soaked up all the liquid.  Remove from heat and let cool.

cooked barley

Meanwhile, chop up your veggies.  Remove all the seeds from the tomatoes before dicing and dispose of them.  They’ll make your salad soggy.

chopped veggies

Once the barley is cool, throw everything into a bowl.  Ad your olive oil, lime juice and salt and pepper.

summer vegetable and barley salad

Mix it up and serve!

summer vegetable and barley salad whole bowl

It’s tasty right away, or you can store it over night in the fridge and let the flavors meld even more.  The chewiness of the barley makes the texture of this summer salad addicting- so good!  And the lime really adds a flavorful zing!

summer vegetable and barley salad close up

I highly recommend making this before all the summer veggies disappear.

IMG_0557

What summer veggie will you miss the most?

I pretty much live for tomato season, so I’ll be sad when all these amazing vine ripe tomatoes start disappearing!

This is What a 9-month Pregnant Lady Eats

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The Best Foods for… SUN PROTECTION!

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What {we} Ate Wednesday

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What {we} Ate Wednesday

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What {we} Ate Wednesday: Wknd Edition

June 15, 2011

I LOVED all the comments on yesterday’s oats discussion.  It made me feel better that I wasn’t the only one that finds the texture kind of creepy, but some of the comments have me considering giving them another try. We’ll see! This W{we}AW showcases a weekend- so you guys can see that my healthy eating [...]

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CSA Meals & My Sun Bathing Belly

May 23, 2011

Can you believe it’s near the end of May? I’m a little shocked that Memorial Day weekend is coming up this weekend.  I know summer is officially here, though, because the heat (90+ degrees) and humidity arrived this weekend.  Luckily, so did my new bathing suit, so I was able to get out and enjoy [...]

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