Sunday, November 29, 2009

What to Do With Sunday Pot Roast?

I made pot roast for the family for Sunday dinner today, seasoned with onion soup mix and additional dried minced onion, garlic powder, and red wine. I wanted to adapt it for me to be more nutritious, so I sauteed some mushrooms in a dab of butter and put most of them in the crock pot with the roast, but to the rest of them in the skillet I added a half cup of cooked brown rice, a half cup of cooked white beans, an ounce of the pot roast, and some of the pot roast juice from the crock pot, with some fresh thyme. It was pretty good!


Breakfast--Smoothie of a dozen frozen strawberries, banana, a quarter bag of inadvertently frozen fresh spinach (lovely little shattery leaves fall beautifully into the blender), flax seed meal (I had about 2/3 of this and saved the rest for another day.)


Lunch--BRUSSELS SPROUTS WITH LEMON (I omitted the almonds, and we found the sauce too lemony and thick, but it was an interesting treatment); rice, beans, mushrooms, and a flavoring of pot roast; tablespoon of leftover Thanksgiving sweet potato casserole; cup of AMBROSIA; about twenty chocolate chips my daughter pressed on me :-)

Supper Before Church--MINESTRONE SOUP (I didn't want to be too hungry when they have a snacky thing after church tonight, knowing we won't be home until 8:30 or so.)

Snack After Church--Romaine salad with beet slices and two or so ounces of white-meat turkey and a snipped scallion, dressed with a tablespoon of ranch dressing and two tablespoons of plain lowfat yogurt; two bites of Toll House pie


  1. Have you considered making seitan in lieu of pot roast? It is quite easy to make and you can have more than 1 ounce. My family really likes seitan now that they have tried it.

    There is a recipe for "beefy seitan" on my blog if you want to give it a try. The recipe is easy to half and quarter.

    One of my omnivore friends that is trying to cut back on meat makes also it now and she and her husband both like it. Thought I would point it out in case you were interesting in trying to make faux meat.


  2. Thanks, Alicia. My large family (hubby and four kids ages 11 - 21) are skeptical of tofu-type things, especially anything of the "faux meat" type. However, they pride themselves on being open to ethnic foods, so traditional soy products are more acceptable, especially if I make them in small quantities. I looked up seitan and found these nutritional facts:

    Seitan, 1/3 cup (30g)
    Calories: 160
    Protein: 23g
    Carbohydrate: 11g
    Total Fat: 0.5g
    Fiber: 2g

    That's pretty high protein for that amount. However, I don't have any objections to using real meat products as long as they're nutritionally excellent, so I'd tend to just use chicken breast or something like that (lean pork or lean beef) for similar nutritional content. I think Dr. Fuhrman's idea of getting up to 10% of our daily calories from animal products is pretty sound.

    I'm adventurous sometimes, though, especially enjoying outings to international restaurants with friends, and I am interested in trying those kinds of products in these restaurants.

    Thanks for the encouragement to try something new! :-)

  3. Hey, I put you on my "related links" list! :-)

  4. My family was also skeptical of seitan, but they all love it now. We also first had it at an Asian restaurant and were immediately sold. I think you will be surprised how meat like it can be.



I'd love to know what you think of these or if you have suggestions for improvements!