What We Spent and What We Ate

We spent $236.84 this week on food–not even close.  Argggg.  Pat’s parents said they’d babysit, so we went out.  That was the nail in the coffin.  I’ll try harder this week.  It’s embarrassing admitting failure on a public forum, but it also holds us accountable–and makes us vow to do better.  Here’s what we ate:

Saturday:  spicy cole-slaw and hamburgers with ground flax seed

It’s best to grind your own flax seed, but if you can’t, keep the bag in the freezer. Don’t put too much ground flax in your burgers–you will end up with meat weights.  You can add an egg to help hold them together. The coleslaw is fast, but tastes better if it sits for the day.  Just julienne any kind of cabbage, add at least 1/2 cup mayonnaise, 1/4 cup minced onion (and garlic if you want), a 1/4 cup of rice vinegar and a 1/2 teaspoon of cumin and at least a teaspoon each of red  chile powder and cayenne pepper.

You can put whatever you have in the fridge in your coleslaw, too: shredded carrots, green papaya, cilantro, shallots, celery, sesame oil, soy sauce.  My kids like it plain and pretty spicy–but you need to experiment.  This is the only way my kids will eat cabbage.

Sunday: falafel, babaganoush, hummus and lentil tabouleh

Pat cooked the leftover hamburger on the grill and threw on the eggplant with it.  You can use giant eggplant or Japanese–it doesn’t matter.  Some people burn the skin and then put it in the oven to roast–but we just got them nice and black and them moved them away from the fire when they were soft.  The recipe is easy and amazing.  I used Trader Joe’s tahini sauce  and served the dip with Flackers or root vegetable chips.

The tabbouleh should be made in the morning.  We made a bulgar tabouleh (you could use quinoa if you want even more protein) with mint, cilantro, and parsley.  We had lots of tomatoes, so I doubled the amount in the recipe.  Again–this recipe is quick and easy and you can add spinach and feta cheese if you want.  It makes a great lunch the next day, too.

Monday: Low Carb Hawaiian Pizzas with a green salad

Little Hawaiian Pizzas

4 cups shredded Monterey

½ cup oat flour (you can just put oatmeal in a food processor)

¼ cup almond meal (can use food processor again)

¼ cup finely shredded coconut or coconut flour

2/3 cup Irish Gold butter, melted

2-3 egg whites, fork beaten

for topping:  Canadian bacon (you can brown it a little in a pan first if you want), pineapple rings and sweet and sour sauce (optional), bell pepper (optional)

In large bowl, combine all ingredients.  Grease a nonstick pan.  Put blobs of dough on on the pan and spread out into circles—a little bigger than your pineapple rings.  You can use plastic wrap to spread them out or just use your hands.  Make sure it’s very thin, but doesn’t have any holes in it.   Bake at 375°F for 10-12 minutes.  It should be a little browned and bubbly.

Cover each piece of “crust” with a slice of Canadian bacon, a tiny dollop of sweet and sour sauce, a pineapple ring and maybe some diced bell pepper.

Bake 10 minutes at 375°F – 400°F depending on how hot your oven runs.  You’ll probably need to brown it a little under the broiler for a couple minutes—just watch it carefully so it doesn’t burn.

Tuesday: spicy sesame shirataki noodles with vegetables

This is a great recipe–we just used shiritaki noodles (available at most Asian groceries and at Whole Foods).  The noodles are low calorie and very low carb.  They’re great in most Asian dishes.

Wednesday: halibut with squash and tomatoes

For the halibut, I just sauteed diced zucchini and sweet onion, added diced tomatoes and crumbled feta, then piled it all on the steaks and baked them for about 15 minutes at 450 degrees.  It took all of about ten minutes to make and could easily be made ahead.

Thursday: Went out for enchiladas at PoPo’s–oops!!!

Friday: beef ribs and braised kale

Beef ribs from our steer with same basic rub as smoked pork butt.

Pat decided to boil it in a zip lock bag because we were pressed for time.

Put them on a good mesquite fire, over indirect heat and put the lid on with vents half closed.

This is after about 40 minutes on the fire.  At this point we should have wrapped them in tin foil for another two hours.

But we got hungry and ate them.  We used the same chili infused vinegar from the pork butt.

Finally, our receipts of shame–plus I spent $53.10 at Safeway and $20 at the farmers’ market.

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