Dinner and Dessert

I often get asked what I eat for dinner, as I normally post Breakfast/Snack/Dessert or Post Workout recipes. Although this is not exactly what I eat at night (the only thing missing is my 908g bag of DOLE CHOPPED ROMAINE), it is pretty close. I really love dinner time, and look forward to it daily! I sometimes alternate between a bag of broccoli slaw or shirataki noodles, and always add at least 2 cans of yellow/green beans.
My staples include:
Dole Romaine 908g bag
Sushi Nori Sheets (at least 7+)
Canned Green Beans
Tomatoes
Mushrooms
Mustard/Salsa

I was out of my Romaine, so instead I changed it up a bit and added a 340g bag of microwaved (with low sodium soy sauce) Cauliflower, a bag of Broccolislaw, 2 cans of green beans, cucumber

I thought I'd do a picture step-by-step type lay-out. I also decided to keep it Vegetarian and Vegan (I often get asked for ideas).

Excuse the spice/dressing laden glass bowl! As a base, I used 1 bag of Mann's Broccolislaw. I microwaved it with seasoning, and a bit of Walden Farms Asian Dressing.

While I was microwaving the Broccolislaw, I made my 'Cucumber Dessert Salad'.

This one had 2 Cucumbers, a packet of Sweetener, Crystal Light (or any low cal drink mix), and

lemon juice.

I separately microwaved the Cauliflower with someLow Sodium Soy Sauce.

Next I chopped up my tomatoes, and got my Shrooms ready for "Dippage".

Once the Broccoli Slaw was done, I added the Cauliflower, 1 can of Green Asparagus Style Beans, 1 can of yellow cut beans, a ton of Mrs. Dash, and Johnny's Jamaica Me Crazy Seasoning Salt.

I dumped the tomato, and shrooms on top (I eat them separately, and dip them into my home-made Mustard Dipping Sauce).

I counted about about 7+ Nori Sushi Sheets:

I always use these as a 'mini wrap' every night. Nori is chalk full of Trace Minerals!

I usually take each sheet, fold it in half and rip it. I then fold the 2 halves together into 3's (accordion style) and rip it, so I have 6 mini pieces per 1 sheet of Nori. I then fork some of the food into the Nori, and eat it. I keep a bottle of Mustard with me, which I liberally squirt as I get deeper into the bowl (Mustard+Sweetener= HEAVEN! Honey Mustard Dipping Sauce). I normally add green onions etc, but hadn't done my grocery shopping!

Of Course I had dessert after, which was my packet of Chocolate Protishake made into 2 huge bowls of Protein Ice Cream, and my Pack of GG Scandinavian Bran Crispbread/PGX mixture.

APRIL 5 DINNER update!

I know this is my second post today...but I couldn't resist posting my dinner!
Layer 1: Romaine, Canned Beans, Green Onions, Tomatoes, Orange Bell Pepper, Mushrooms
Layer 2 (pic on right) microwaved green, yellow and seasoned green beans, more Shrooms, green onion, tomato, green onion , Davinci Blueberry, spices and mustard:

Extra bowl of Romaine which I keep adding on top with dressing and mustard. Last pic both bowls (dinner and supplemental lettuce adding bowl)! SO GOOD!

Cool Tomato Corn Soup

With summer approaching and the weather hopefully finally warming up, I decided that a light gazpacho/soup would be a nice thing to make. I can't wait until I start going to Farmer's Markets for fresh sun ripened produce! Taber Corn is wildly available in my area and nothing beats the taste of grilled/roasted veggies in the summer, along side the fresh sweet taste of tomatoes!

Cool Tomato Corn Soup (Adapted from Shape Magazine)

4 cups finely diced vine-ripened tomatoes
1 cup fresh corn kernels (2 ears) or feel free to use BBQ or grilled corn!
1/4 cup diced English Cucumber
1/2 cup diced sweet onion (Vidalia, red etc)
2 TB fresh chopped basil
1 TB fresh lime juice
salt/pepper to taste (I like adding chili flakes, cayenne, hot sauce etc)
basil

Combine 3 cups of tomatoes, half the corn and half the onion in a blender/food processor until very smooth. Pour into large bowl and stir in remaining ingredients (tomatoes, corn, onion, cucumber, basil, lime juice salt etc) Refrigerate until cold! VOILA

I use this as a pasta sauce, dressing, dip, marinade etc. It works well warm too:

Variaton:
Roast/Grill Sweet Bell Peppers, tomatoes, onion, zucchini (instead of cucumber) ears of corn on grill or BBQ with rosemary/sea salt or any spice mix you would like (habanero, Cajun, cayenne, chili, oregano, Greek seasoning etc). Puree 1/2 the veggies in a blender until desired consistency is acquired. I prefer it thicker/chunkier.
Add salt, chili flakes and crushed garlic. Remove corn when blackened. Allow remaining vegetables to cook until charred/roasted and allow to cool. Dice/ mince or process them until you reach desired thickness (smooth/chunky) and add to mixture. Add corn kernels to mixtures. Allow to simmer for 5 min. This is even better the next day hot or cold! Feel free to add black beans to up the fiber and turn it into more of a chili type stew/soup. I like adding habanero peppers, or any hot sauce (if fresh then roast it for additional flavor) . This is great on Tilapia, Chicken, beef, fish, potatoes, NACHOS (or tortillas) and as a sauce for enchiladas, burritos, quesadillas etc.

If you want- use canned fire roasted tomatoes, peppers etc!