Monday was a pretty laid back day. I slept until 6, when Dan woke up for work. I got dressed, worked around the house, went to gym, WW, and then to have lunch with Dan and his coworkers. Yeah, I showed up in my gym clothes with no makeup in Georgetown. Georgetown is not like Austin, where coming from a workout is completely normal. I’m sure he was embarrassed. I made 2 grocery store stops and then home.
When I got home, I roasted some veggies in my crockpot to store for later (I froze half of them). I filled up my whole 6 quart pot with veggies from the clearance section at Sprouts.
3 bags of broccoli and cauliflower, 1 tray fajita vegetables, 1 package of mushrooms, and then 2 cups of carrots (from my fridge). Cooked on low with a package of Ranch dressing powder (check brands for gluten) and EVOO for 4 hours. It reduced the veggies in volume A LOT!
Three 1.5 cup servings went into containers to mix with eggs for a breakfast option, the rest went into the freezer for another time.
I got into catching up on emails, blogs, work, etc. Before I knew it, it was 6 pm!
Monday night dinner didn’t go so well. I made a new recipe for spaghetti and meatballs which I thought was amazing. It turned into my lashing out at Dan for not eating his dinner. I should know better, the only spaghetti and meatballs he will eat is his mom’s. I think as soon as he saw green stuff in the meatballs (fresh parsley) he was done.
What made me more upset, is that i’d already portioned his leftovers out into a container with pasta for him to eat on Tuesday night when he got home from his first day of school. I ended up having to throw it away, because i’d already contaminated that serving with gluten. UGH!
Not your typical grandma’s meatballs
Source: Caveman Strong
1 pound of ground beef (I used venison)
1 small onion, grated or very finely chopped
2 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 tablespoon minced fresh parsley
2 tablespoon minced fresh cilantro
For the sauce
2 tablespoon olive oil
2 medium onions chopped
4 garlic cloves minced
2 teaspoon of ground cumin
1/2 teaspoon black pepper
pinch of cayenne
1/2 cup freshed chopped parsley
2 cups of crushed tomatoes (organic, least amount of ingredients)
1 cup of beef broth
Meatballs: In a bowl, mix the beef with all ingredients. Roll into 1-inch balls and set aside.
Sauce: #1 Heat olive oil in the bottom of the saute pan. Add onions and cook over medium heat for 8 to 10 mins, until tender and translucent. add the garlic, cumin, pepper, cayenne and parsley and cook for 5 more minutes to blend the flavors. stir in the tomato sauce and beef broth and bring to a simmer.
*I really liked these. I would make this again for myself for lunches or for my parents, which I am sure would like it. In fact, I forwarded them both the recipe. My dad recently chose to go Gluten-Free due to a Dr’s urging because of severe inflammatory issues.
B1: banana rolled in coconut, Adora disc
WO: short time bike to loosen my legs
L: Thai garlic shrimp (out with Dan and his coworkers). It was large and delicious and I ate every last bite. Didn’t eat the soup that came with it, I was sure it was thickened with some sort of flour or starch.
I very rarely eat 2 bananas a day, but I wanted something sweet and Dan had just finished off the last of the clementine’s from my parent’s tree 😦
It was a productive day, but it didn’t really end well. I was still upset about dinner when I went to bed. I once again suggested to Dan that he needed to start participating in meal planning (which he doesn’t currently do). He agreed it was a good idea, hopefully this time he will sit down with me and say what he wants 😉 Ugh, boys!