Showing posts with label Core Menu Plans. Show all posts
Showing posts with label Core Menu Plans. Show all posts
Wednesday, June 13, 2007
Saturday, May 26, 2007
Wednesday, May 9, 2007
Core Menu Plan #...
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I have a function this Thursday night and a party on the weekend.. All the usual challenges in between and finding time to fit the exercise in. Hoping on at least a 1.5kg loss this week which I'm feeling slightly confident about...
I have a function this Thursday night and a party on the weekend.. All the usual challenges in between and finding time to fit the exercise in. Hoping on at least a 1.5kg loss this week which I'm feeling slightly confident about...
Tuesday, May 1, 2007
Tuesday, April 24, 2007
Monday, April 16, 2007
Monday, April 9, 2007
Tuesday, April 3, 2007
Core Menu Plan #2
I meant to post this yesterday but just got slack really..
It's a funny week this week with Easter coming up so The Texan Boyfriend and I have decided we will be eating out Thursday, Friday and Saturday evening while we are away being faux teenagers at the Bluesfest. Luckily we will be in Byron which is renowned for awesome Organic food. The town is literally littered with healthy restaurants and I don't think I wil have any problem sticking to the Core Plan.
Until then I have to be strict. No Alcohol until Friday..
So this is what I have planned for dinners until the holiday:
Monday
Chicken, Ginger & Chilli Stir Fry
Ingredients
Fresh Organic Chicken
Stir fry vegetables incuding: Buk Choy, snow peas, Broccolini, carrot Sauce: Light Soy Sauce (not light because of Calorie reasons but light because it taste better in this stir fry then dark sauces), Ginger, Fresh Chilli, Oyster Sauce.
Method:
I marinate the Chicken in Soy, Ginger & Chilli while I'm at the Gym. Then when I'm ready - heat the wok with a tiny amount of peanut oil, throw in the chicken and cook quickly. Throw all the veges in at once - add a 1/4 cup of water - mix everything and coat with the watery sauce. Turn the heat up and put a bamboo steamer lid on top. Steam the stir fry for 1 minute only. Then serve on a bed of lettuce leaves or rice.
For me it's essential to make this stir fry quickly so it has a gorgeous gingery chilli light sauce - almost like a broth.
Tuesday
Steak with Asian Greens
Ingredients
Sirloin Steak - seasoned with salt and pepper
Buk Choy (there's a theme this week for leafy green veges)
Chinese Broccolini
Hoisin Sauce
Method
Cook the Steak in a non stick pan with no oil to your liking.
Steam the broccolini and buk choy til they turn bright green and then take off the heat - don't over steam!
Serve the Steak with the greens that have been drizzled with Hoisin sauce.
The Texan needs a carb with this meal so for him I usually bake a potato..
Wednesday
Fettuccine with Mushroom, Fresh Tomato and Basil
Ingredients
3 varieties of mushrooms
tomatoes
fresh Basil
(chilli optional)
2 tbls Olive Oil
Garlic
cooked fettucine
Method
Sautee sliced mushrooms in olive il with garlic until soft. Take off heat - add in fresh dice tomatoes and basil - stir through. Pour over cooked warm pasta and stir through.
** you can change this dish a little by adding either Bacon, Ricotta or Chicken. Still Core and still yummy!
Simple and Fresh! I'm obsessed with not overcooking foods when they contain veges.
Breakfast and Lunches are similar to last week.
Breakfast
* Nestle Diet Yoghurt over chopped up Banana and fresh Strawberries.
* Soy and Linseed Toast with Cottage Cheese (plus an apple if I only have one
slice).
* Bran Cereal (yawn!) with Banana and skim milk.
* Soft Boiled Egg, slice of soy & linseed toast.
* Spanish Omelette with mushroom, cherry tomato, onion and basil
Lunch Choices
* Sushi/ Sashimi
* This amazing Chicken Teriyaki from my favourite japanese takeaway that doesn't
cook in oil.
* Soy & Linseed Bread (if I haven't had it for b/fast), Cottage Cheese, Lettuce
and Light Ham.
* Leftover dinner from the night before.
* Salad with corn kernals, cottage cheese, tomato & snow peas
It's a funny week this week with Easter coming up so The Texan Boyfriend and I have decided we will be eating out Thursday, Friday and Saturday evening while we are away being faux teenagers at the Bluesfest. Luckily we will be in Byron which is renowned for awesome Organic food. The town is literally littered with healthy restaurants and I don't think I wil have any problem sticking to the Core Plan.
Until then I have to be strict. No Alcohol until Friday..
So this is what I have planned for dinners until the holiday:
Monday
Chicken, Ginger & Chilli Stir Fry
Ingredients
Fresh Organic Chicken
Stir fry vegetables incuding: Buk Choy, snow peas, Broccolini, carrot Sauce: Light Soy Sauce (not light because of Calorie reasons but light because it taste better in this stir fry then dark sauces), Ginger, Fresh Chilli, Oyster Sauce.
Method:
I marinate the Chicken in Soy, Ginger & Chilli while I'm at the Gym. Then when I'm ready - heat the wok with a tiny amount of peanut oil, throw in the chicken and cook quickly. Throw all the veges in at once - add a 1/4 cup of water - mix everything and coat with the watery sauce. Turn the heat up and put a bamboo steamer lid on top. Steam the stir fry for 1 minute only. Then serve on a bed of lettuce leaves or rice.
For me it's essential to make this stir fry quickly so it has a gorgeous gingery chilli light sauce - almost like a broth.
Tuesday
Steak with Asian Greens
Ingredients
Sirloin Steak - seasoned with salt and pepper
Buk Choy (there's a theme this week for leafy green veges)
Chinese Broccolini
Hoisin Sauce
Method
Cook the Steak in a non stick pan with no oil to your liking.
Steam the broccolini and buk choy til they turn bright green and then take off the heat - don't over steam!
Serve the Steak with the greens that have been drizzled with Hoisin sauce.
The Texan needs a carb with this meal so for him I usually bake a potato..
Wednesday
Fettuccine with Mushroom, Fresh Tomato and Basil
Ingredients
3 varieties of mushrooms
tomatoes
fresh Basil
(chilli optional)
2 tbls Olive Oil
Garlic
cooked fettucine
Method
Sautee sliced mushrooms in olive il with garlic until soft. Take off heat - add in fresh dice tomatoes and basil - stir through. Pour over cooked warm pasta and stir through.
** you can change this dish a little by adding either Bacon, Ricotta or Chicken. Still Core and still yummy!
Simple and Fresh! I'm obsessed with not overcooking foods when they contain veges.
Breakfast and Lunches are similar to last week.
Breakfast
* Nestle Diet Yoghurt over chopped up Banana and fresh Strawberries.
* Soy and Linseed Toast with Cottage Cheese (plus an apple if I only have one
slice).
* Bran Cereal (yawn!) with Banana and skim milk.
* Soft Boiled Egg, slice of soy & linseed toast.
* Spanish Omelette with mushroom, cherry tomato, onion and basil
Lunch Choices
* Sushi/ Sashimi
* This amazing Chicken Teriyaki from my favourite japanese takeaway that doesn't
cook in oil.
* Soy & Linseed Bread (if I haven't had it for b/fast), Cottage Cheese, Lettuce
and Light Ham.
* Leftover dinner from the night before.
* Salad with corn kernals, cottage cheese, tomato & snow peas
Monday, March 26, 2007
This Weeks Core Menu Plan..
As suggested by a reader (and what I thought was a damn fine idea) here is this weeks menu plan.
Daily Breakfast (ie: it depends on what I feel like on the day - I just choose from my list)
* Nestle Diet Yoghurt over chopped up Banana and fresh Strawberries.
* Soy and Linseed Toast with Cottage Cheese (plus an apple if I only have one
slice).
* Bran Cereal (yawn!) with Banana and skim milk.
* Soft Boiled Egg, slice of multigrain toast.
Everyday really starts with a Skinny Latte - I drive 40 mins to work which is just not possible if I don't have a coffee in the car!
Lunch Choices
* Sushi/ Sashimi
* This amazing Chicken Teriyaki from my favourite japanese takeaway that doesn't
cook in oil.
* Multigrain Bread (if I haven't had it for b/fast), Cottage Cheese, Lettuce and
Light Ham.
* Leftover dinner from the night before.
* Did I mention Sushi?
Dinner
Sunday (last night):
Tomato Lamb Curry with Brown Rice
Monday: Lean, great cut of Steak with a green salad
Tuesday: Risoni Pasta with WW Bacon, Mushroom, Cherry Tomatoes and Basil
Wednesday: Mini Roast Beef and char grilled Vegetables (asparagus, beans, zucchini - all the greens!)
Thursday: Grilled Skinless Chicken Breast, Roasted Sweet Potato, pumpkin and Spinach Salad ( a dollop of cottage cheese on this salad is awesome)
Friday: Dinner out with the Boy - where I exercise restraint and intelligent decision making.. bwahahaha - so far so good!
Saturday: Chilli Con Carne and Potato Wedges (not fried but roasted with NO oil)
All of the above dinners are done with very little oil - if none at all. I do use olive oil in the Risoni Pasta dish but keep it to the 2 tbs alloted amount.
If I remember I'll take photos of my creations as I make them.. If I wasn't working in the film & tv industry I would of probably been a chef.. Well that's what I like to believe!!!
Next Week = new menu.
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