Curry Rice with Peas and Roasted Pepper Haddock

It’s been a good weekend in terms of food. When I got back to my apartment after an incredible feast at my parent’s house, I was too tired to do any formal cooking so I threw some curry powder, dried dill weed, frozen peas, a dash of salt and water into some long grain brown rice.

Though very tasty, if I were to make this again, I would throw in some minced garlic and maybe a little more salt. Or maybe I’d cook the rice in a broth of some sort.

This morning, I began my day with my go-to bowl of Banana Nut Muslix, Kashi Go Lean, Kashi Go Lean Crunch, Fibre 1 cereal with 3/4 cup organic soy milk, 1/4 cup frozen strawberries, and 1 tsp chunky natural peanut butter. As much as I try to broaden my horizons, I keep waking up with an immediate craving for my crunchy, cold cereal. I have plans to branch out tomorrow – depending on how I feel when I wake up.

Mid-morning snack was 1 container of fat-free yogurt and one white cheddar rice cake.

Lunch was a big salad with red peppers, black olives, cucumber, curry rice with peas, and 1 chopped hard-boiled egg with fat-free italian salad dressing.

Throughout the rest of the afternoon, I snacked on some baby carrots, 1 container of fat-free yogurt, one Suzie’s Thin Cake (Puffed Spelt), and a few slivers of Armstrong Aged Cheddar Cheese. (It would appear that I have a weakness for dairy…).

Dinner consisted of another huge salad (hey, what better way to make sure you get your 5-10 servings of vegetables each day?), this time with grilled chicken, red peppers, curry rice with peas, and cucumber with fat-free italian salad dressing. On the side was a small serving of wakame salad (my favourite!).

For dessert, I relaxed with a steaming mug of caffeine-free chocolatey chai and my newest yogurt obsession – Liberté’s Mocha yogurt. If you like coffee-flavoured things, I highly, highly recommend this!

After my dessert, I quickly prepared some haddock by seasoning one side of the fillet with a roasted pepper seasoning and searing it in a cast iron grill pan. After it was partially cooked, I added slices of lemon on top of the fish to keep it moist, and baked it in a 350° preheated oven for about 10 minutes. The fish is for tomorrow’s lunch, but I couldn’t resist trying a little bit of it and it was delicious. Considering this only took about 20 minutes to prepare, this makes for a perfect weeknight meal if you’re in a rush to get dinner on the table.

Last but not least, I ended the night by air-popping some popcorn and enjoying it while watching Law & Order.

Tomorrow’s plan is Resistance Training in the morning, and a 7K tempo run in the evening. This week’s homework is to work on getting more sleep. Speaking of which…

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