This past weekend with all the important shopping (apartment, bridesmaid & makeup) the only thing other than coffee that was able to fuel me was some really good “healthy and hearty dishes”. SO... it started off with Saturday night….. Phil and I enjoyed our Saturday Weekly Date Night- We chose ROUGE TOMATE & Ordered the following:
Appetizers:
Wild Mushroom Panzanella (recommend)
&
Long Island Duck and Foie Gras Terrine with Kumquat Marmaladae & Grain Mustard
Wild Mushroom Panzanella (recommend)
&
Long Island Duck and Foie Gras Terrine with Kumquat Marmaladae & Grain Mustard
(not a fan personally)
Dinner:
Artic Char a la Plancha w/ brussel sprouts (recommend)
Guinea Hen “En Sous Vide” - Black Trumpet Crust & Guinea Hen-Foie Gras Sausage
(his dish and he ate every bite)
Rouge Tomate is a unique restaurant, one to try. Their philosophy is a seasonally inspired culinary offering that relys heavily on locally sourced ingredients and prepared in consultation with their culinary nutritionist.Thier nutritional approach is based on a charter called SPE®, which stands for Sanitas Per Escam (Health Through Food).
Next up…. Sunday! Sunday was such a gorgeous day in NYC. We were able to put on our lululemon and scout apartments sans hats & gloves! It was great. We worked up an appetite and decided on Le Pain Quotidien, a staple for us New Yorkers. Its just really really good tasting organic food.
Lunch:
Humus & Tabbouleh Plate (heaven…..)
Beet and Smoke Salmon over arugula (simple & delish)
Roasted Turkey & Avocado (his dish – he loved every morsel)
Rouge Tomate is a unique restaurant, one to try. Their philosophy is a seasonally inspired culinary offering that relys heavily on locally sourced ingredients and prepared in consultation with their culinary nutritionist.Thier nutritional approach is based on a charter called SPE®, which stands for Sanitas Per Escam (Health Through Food).
Next up…. Sunday! Sunday was such a gorgeous day in NYC. We were able to put on our lululemon and scout apartments sans hats & gloves! It was great. We worked up an appetite and decided on Le Pain Quotidien, a staple for us New Yorkers. Its just really really good tasting organic food.
Lunch:
Humus & Tabbouleh Plate (heaven…..)
Beet and Smoke Salmon over arugula (simple & delish)
Roasted Turkey & Avocado (his dish – he loved every morsel)
Sunday Night: Sunday night was my weekly prep for the week - Grocery shopping and meal preparations.
I made him his weekly lunch of Adobe Chicken, Cilantro Brown Rice & Frejoles Negros & for for my own lunch I made my Quinoia & Lentil Salad (consists of 1 cup of quinoia, 1 cup lentils, 1 red pepper, 1 large cucumber, cilantro, lemon & diced jalapeno) & roasted asparagus with lemon.
Meal prep is very important – Saves us calories, keeps us healthy and saves us a ton of money. I serve myself the Quinoia Salad with a side of my asparagus and ½ of avocado and tuna for lunch – keeps me full, fit and in line with my pescatarian needs.
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I hope you treat your meals like fuel for your body. Your meals should be both delicious and nutritional. Food shouldn’t make you tired or make you sweat and feel uncomfortable.
Food is your energy source. What fuels you?
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