• Cheyenne Crennan

The Coming Changes of 2021

Guys! Things are coming in 2021. We are already in 2021, but I have a last year hangover.

Things are still verrrrry 2020. And with 2020 came many sh!++y things, but some great things too! Like in my life, I will be agreeing to marriage with my longtime roommate. I'm still not sure how it will go, but I think we've done well so far.



All joking aside, I wanted to share some new things coming to this food space. I love a good craving satisfaction. I have this little, tiny, area of this site dedicated to "small carbs, big flavor" and in that are basically no-to-low carb options for meals. However, I have branched in to another area of healthy. Out of curiosity, I wanted to see what Noom had to offer with all of its promising theories. I looked at it for a long time, and while I was confused at first (because I was so deep in to the no carb, high fat lifestyle surrounding us) I began to realize that there are obviously different ways to eat healthy that don't involve being able to eat bacon but not a slice of pineapple?

While that may be your jam, and I appreciate your jam, it doesn't work for everyone and we all know the rest of the script, anyways... in the future I will be adding some recipes that are compatible with both the Keto (or low carb anyways) lifestyle and the Noom lifestyle. Scroll through and branch off into some healthy cravings to break up all the stuff we seriously love to eat.

Here are some things I've eaten that I did not hate:


First of all, if you want to, download the noom app, its free for the color calorie tracker

Next, peep the color areas to let you know what to eat

Finally, view a few options that you didn't know were GREEN


Applegate Natural Roasted Turkey Breast and Ham

Kellog's Good Start Cereal

Sara Lee 45 Calorie Whole Wheat or Multigrain Bread

Thomas 100% whole wheat English muffins

Non-fat cheeses

Starbuck's iced coffee with Splenda and whole milk or half n' half

Progresso chicken and wild rice soup

Wild Rice

Brown Rice

All dried seasoning

Homemade chicken noodle soup

Progresso Creamy Chicken and Wild Rice Soup

Spicy Brown Mustard

French's Classic Yellow Mustard

Whole grain/wheat pasta

applesauce

berries

most veggies (aside from beans)

vegetarian refried beans

Follow your heart low fat ranch dressing

Kraft Zesty Calorie Wise Italian Dressing

Almond flour

Whole wheat wraps

egg whites

skim or alternative milks

Classico Light Creamy Alfredo


Some yellow things

Miracle Whip Light Dressing

Chicken

Salmon

Pork Chops

Butterball Turkey Bacon

Eggs

Progresso Plain Bread Crumbs

4C Bread Crumbs Panko Seasoned

low-fat/lite cheese (including cottage cheese)

chickpeas

beans

Marketside low far buttermilk ranch dip

fat-free Italian salad dressing

Ken's Italian dressing

Olive Garden Light Italian dressing

Balsamic Vinegar

Ken's Lite Balsamic Vinaigrette


The rest is probably red, but it's okay. We can work with this.


Breakfast:


Kellog's Smart Start Cereal with skim or alternative milk

fresh fruit

Egg white breakfast sandwich with Applegate ham, reduced fat provolone cheese on whole wheat English muffins, or Sara Lee low calorie bread. (Note: cook the egg white inside of a ball jar lid in the pan to keep it a formed circle, and season with salt, pepper and Trader Joe's Everything but the Bagel seasoning)

Lunch:


Cobb Salad with Applegate Ham, romaine lettuce, cherry tomatoes, red onion, black olives, cucumbers, chopped white cheddar cheese, hard-boiled chopped egg and ranch dressing


Applegate

Applegate Turkey Sandwich on Sara Lee low calorie bread with low provolone cheese, mustard, lettuce and tomato


Whole wheat noodles in vodka sauce with reduced fat parmesan cheese and chopped basil

Dinner:


Check in as they come ;)


Tonight:


Chicken Parmesan

(note: this meal entered on Noom is yellow, I entered the pasta and extra parmesan for garnish, and the butter and olive oil for the pasta separately to account for them)

1/2 a box whole wheat noodles (green)

Marinara sauce (green)

Reduced fat provolone slices (yellow)

panko bread crumbs seasoned with garlic power, onion powder, dried Italian seasoning blend, grated parmesan cheese, salt and pepper (yellow)

fresh or partially dried basil (green)

2 TBSP butter (red)

a drizzle of olive oil (red)

more parmesan for garnish (red)

chicken cutlets (yellow)

2 chicken bouillon cubes (green)

  1. if you are making your own marinara sauce, make ahead of time

  2. pre-salt chicken 30 minutes prior to cooking, rest in the fridge

  3. preheat oven to 400 degrees

  4. I line a baking sheet with parchment paper, and spray with a little canola oil spray

  5. meat a tbsp of butter, then use a basting brush to spread on one side of the cutlets, lay the buttered side face down in the bowl of seasoned panko, and butter the up facing side, flip to coat with breading, then lay on to the baking sheet

  6. take a few fingers full of breading and press into the upward facing side of the cutlet

  7. bake at 400 degrees for 15 minute, or until temp reaches 160 degrees (don't panic we're broiling after

  8. add water to a large pot, toss in two bouillon cubes, heat on high, salt once boiling and cook following boxed instructions

  9. once the 15 minutes has gone by, the pasta should be just about finished cooking, layer 2 TBSP of marina over the top of the chicken cutlet, spread a little, then layer the slice of provolone cheese

  10. switch over a low broil, and slide the tray back into the oven, watch carefully until the cheese is beginning to brown and bubble nicely, then remove from the oven to rest

  11. in the meantime, drain pasta, return to pot, add in the butter, olive oil, more garlic powder, salt and pepper and toss around with tongs to evenly coat the noodles

  12. plate pasta first, then carefully layer the chicken and sprinkle with basil and parmesan cheese, enjoy xo




3 views0 comments

Recent Posts

See All

SUBSCRIBE VIA EMAIL

© 2019 by Wine & Thyme. Proudly created with Wix.com