Eating Clean and Living Green

In and out of town
February 25, 2012, 10:21 pm
Filed under: clean eating, green living, weekly meal log

After a yummy week of eating at home, David and I took off to Atlanta to celebrate our 5-year anniversary and in the process, enjoyed some ridiculously scrumptious farm-to-table cuisine. More on that in a moment!

Triumphs since our last post: making our own yogurt (in the crock pot!) and making our own laundry detergent (right at $18.50 for the ingredients. It should last around a year!).

*Rolled oats made with almond milk and topped with banana, peanut butter, and flax seeds
*Same as above but topped with banana, peanut butter, cinnamon, and chia seeds
*Whole-wheat pancakes from our homemade baking mix with 100% maple syrup
*Green smoothies with chia seeds (I blend up frozen strawberries, a banana, around 1/4 cup of plain yogurt, several cups of spinach, then thin it with water if needed. Stir in chia seeds for thickening and added omega-3!)
*Whole-wheat cranberry muffins (from our recipe cards…not sure where the initial recipe came from)

Valentine's day pancakes, courtesy of Daddy

My Valentine's day breakfast bowl. Mm!

Delicious oatmeal made with almond milk, mixed with peanut butter, and topped with cinnamon, banana and chia seeds

Lunches and Snacks
*Diced raw veggies (carrots, bell peppers, and edamame)
*Sauteed zucchini and squash on whole-wheat bread with Neufchatel cheese
*Homemade, plain yogurt with raisins
*Homemade granola bars with dried cranberries mixed in
*Clementines, rice cakes with jam, and organic, unseasoned popcorn from bulk kernels were our snacks

*Cheese-stuffed Tortillini from Earth Fare with freshly grated Parmesan cheese on top. (The Tortillini was free at Earth Fare with a $10 purchase, and we were happy for the treat!)
*Celery root gratin with Gruyere cheese (p.229 in Simply Organic) with roasted broccoli on the side
*Creamy cauliflower mac p.222* with roasted asparagus on the side
*Brown rice and vegetable stir fry with organic chicken (The chicken was free at Earth Fare a few weeks ago. We opted to freeze it and save until now)
*Crisp noodle cake with stir fried greens and tofu p.236*

Celery root gratin. Not the most colorful dish, but it was yummy. Abigail dubbed it, "Dinosaur soup."

Dinner prep

My ever-present kitchen assistant

The noodle progress. Recommendation: use a shallow skillet. You have to slide the cake out at the end, and the depth of my skillet cause the cake to break a bit when removing.

Tofu and boy choy with tons of seasonings

The tofu was a HIT!

*Serving of Earth Fare strawberry ice cream

Atlanta Food, in photos
We ate at Atlanta Grill (inside our hotel), Restaurant Eugene, Flip, and The Melting Pot.

At restaurant Eugene, after consuming my pear soda amuse bouche and about to tackle a roll

Poor picture, but David's winter greens tower

David and his plate of swordfish, corn and avocado puree, and other yummies I can't remember

My delicious acorn squash-stuffed pasta with truffles and other tasty garnishes

One of our three blind-tasting desserts. The pastry chef got to do whatever he wanted, and the results were fabulous. This was a green tea cake topped with pear and grapefruit and caramel and green tea pop rocks (yes, pop rocks).

Yowsers! Add in a $40 tip, and that's our most expensive dinner, ever. And our most delicious, might I add.

Breakfast spread at the Atlanta Grill in the Ritz Carlton

David branched out and got the "Barnyard" burger at FLIP, filled with a grass-fed patty, farm lettuce, grilled onions, mayo, green tomato ketchup, pork belly, and a fried egg.

I wasn't feeling adventurous, so I got the "classic" burger with bibb lettuce, pickled onions, marinated red tomato, ketchup, FLIP sauce, and bread and butter pickles

Items ready to dip into chocolate fondue at the Melting Pot

Edible gift from the restaurant staff at the Ritz

Mock mimosas (it was Sunday, so blue laws were in affect!). I think these were just Sprite and orange juice.

Upcoming eating clean, living green goals:
1. Try a new vegetable/fruit every week for a while—next week, we’re trying escarole and leeks
2. Make our own bread—David’s experimenting with this today. Hope it turns out delish!
3. Once our dish detergent runs out, make our own. I’ve seen a few good recipes for it.
4. Use more reusable containers—especially glass ones.

*recipes taken from Mark Bittman’s The Food Matters Cookbook.”


6 Comments so far
Leave a comment

Wow! You guys ate like royalty on your trip! You deserved it of course.. On another note, I’ve thought of giving tofu a try, not sure I’m ready to take that step yet, though. Glad to know that it’s pretty good with the right seasoning. Thanks for sharing everything!! 🙂

Comment by Learning to Limit

Tofu gets a bad wrap, unfortunately. It is absolutely flavorless, so it takes on the flavor of whatever you’re cooking. You can cut it into small cubes like cubed chicken pieces or crumble it like ground beef and use it as a replacement for either in recipes. I bet you won’t really notice a difference!

Comment by Sally Ann

Way to treat yourselves! Good luck with the bread baking. Store bought bread will never be the same! I like to bake mine in bulk (usually end up sharing a loaf or two anyway) 4-5 loaves at a time. Small loaves for the kids – super fun. Thanks for all the fun pix and helpful links!

Comment by Sherry

The bread making has been a lot of fun and not too difficult. We’ve been making two large loaves at a time and freezing one. I use an electric carving knife (ha!) to cut the loaf into thin pieces to make it last longer. Delish!

Comment by Sally Ann

Thanks for all the effort your’ve put into this blog. It’s appreciated! I’ve passed along the Versatile Blogger Award to YOU! Congrats and keep up the great work!

Comment by Sherry

Thank you so much for that award. I’m working on a post to pass it along!

Comment by Sally Ann

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