My week of healthier meal planning continues. Last night's dinner was a riff on the nicoise salad. My boyfriend was working late, so I had plenty of time to put everything together. Perhaps too much time as I ended up making massive salads with enough for our lunches as well.
Arugula, Persian cucumbers, yellow bell pepper, Kalamata olives, cherry tomatoes, boiled eggs and cooked grean beans.
Added some roasted yukon potatoes to the plate with a dijon vinaigrette.
Pan-seared tuna steaks.
I chose a salad plate to help create the illusion of a full plate. However, I overloaded the plate with the vegetables so the tuna was on another plate, defeating the purpose. I need to do a better job with portion sizes for us. Even though the majority of the meal was vegetables, I piled on too many ingredients. We would have been better off sharing one of the salads I made instead of having one each. Learning some new lessons as we try out new things.
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