Meal prep week of 5/7/2017, special edition: boyfriend-approved meals

So….lots has transpired over the past few weeks.  I’ve started a relationship with a really wonderful guy.  Big, macho, brawny Alpha male.  Solid, strong, handsome, and walks with a confident swagger. A real guy’s guy.  The kind of guy that you probably imagine eating a juicy steak and potatoes with an ice cold beer while shouting at the football game on the big screen…a pretty big difference from the “salad and water” diet that many imagine you have to eat to lose weight, especially as a bariatric post-op.  Luckily, he was open to trying some of the meals I’ve made and actually like them and felt satisfied.  His open-mindedness has helped encouraged me to stay focused on one of the major objectives of my blog – to present my audience with a variety of foods that are not only healthy, but taste great.  I want others to understand that you don’t have to starve yourself, and your food doesn’t have to taste like cardboard.  There’s alot of great things you can do, eat much of the same foods you enjoyed before, but just with some healthy tweaks here and there.  And with the journey that I’m on, I’m determined not to put on any “happy weight” people normally do in a new relationship (especially one as great as the one I’m in).

So for this week’s meal prep I want to share some foods I cooked that he tried, and the dinner that he made for me.  I’m excited that all of these foods are “boyfriend-approved”, meaning that he really enjoyed them and would recommend to others as well.  Below are pics of a sample of dishes from over the week.

On the left, is a spinach and artichoke stuffed spaghetti squash; a slice of chicken crust pizza topped with pesto, peppers, onions, and Italian blend cheese; and a slice of a vegetarian breakfast casserole made with mushroom, spinach, sharp cheddar, and tri-color peppers.  For the casserole, I got the idea from Pinterest, except that I did not use meat or milk.

On the right is the meal he made – oven broiled shrimp and salmon with quinoa, sautéed spinach and mushrooms.  The quinoa was made with low-sodium chicken broth, and small amount of canola oil was used with the shrimp, fish, and veggies.  The meats were marinated using Ken’s Light Options Olive Oil and Vinegar dressing.  A mix of seasonings was used on the meats, mainly low-sodium ones like garlic powder, lemon juice, cayenne pepper, and onion powder, but a sprinkle of Old Bay was used as well.

Snacks for the week will be the typical fare – fresh strawberries, blueberries, blackberries, low fat mozzarella sticks, Chobani Greek yogurts, and mixed nuts.

What are you all having?  I’d love to know!

 

Liz

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