Hello everyone! I hope you all had a great weekend. It was very hot here in coastal Vancouver and we spent most of the weekend on our lovely cool patio, sipping on all things cold. Very relaxing, especially with our new palm trees – it makes me feel like I’m somewhere exotic 🙂
A meal plan is a great way to save money at the grocery store and solves the daily question “what’s for dinner?” It also save loads of time in the evenings after work. My favourite part. I use a Google spread sheet for my menu plans, but you can use whatever you feel comfortable with or what works for you – a simple notebook, a scrap of paper tacked to the fridge, or you can find some meal-planning notebooks here.
Well, it seems I’ve lost a bit of weight by following Diet Doctor’s recipes, so I’ve decided to incorporate more of them into this week’s meal plan. I’m not sure exactly how much weight I’ve lost as I don’t dare weight myself just yet, but my tight jeans are not so tight this week, so that’s a step in the right direction. I’ve also included a few meatless meals from my trusty low-fat cook book, The Looney Spoons Collection. Meatless meals are not only delicious, but they save me a ton of money at the grocery store.
But first …
Frozen cocktails are what’s cool when the weather is hot. Slushy drinks are fun. They’re refreshing, they can be awfully tasty and when the mercury rises, the a lot more appealing than something strong or bitter.
The first rule is the same as with any cocktail – use only the best ingredients for the best results. Ice. It’s the secret ingredient in every cocktail. But in frozen drinks, ice does more than just chill and dilute – it is the main attraction. Use good quality ice. Wait. Whaaaat? I thought ice was, ice. Frozen water, you know? Wrong. While it’s sitting in your freezer it’s absorbing all sorts of aromas from the foods that share is space. If you want a good-quality cocktail, boil the water first to get rid of tiny air bubbles and impurities that make ice cloudy. Then freeze it in a variety of sizes and immediately pop the cubes of spheres into a freezer bag.
Here’s one to try:
1/2 oz (45 ml) Tequila
1 oz (30 ml) Cointreau
1/2 oz (22 ml) lime juice
3/4 oz (22 ml) Simple Syrip (1:1)
6 strawberries, reserve 1 for garnish
5 pineapple chunks, 1-inch
Combine ingredients in a blender with ice. Blend well and pour into a glass. Garnish with reserved strawberry.
Here’s this week’s meal plan:
Tuesday – Vegetable Pizza with Pesto & Feta
Thursday – Wild Mushroom, Spinach & Herb Frittata
Friday – Fish & Asparagus Casserole
Saturday – Barbecue
Enjoy! And leave a comment if you liked the cocktail or any of these recipes.