Eat three meals a day! Eat a fulfilling breakfast, decent lunch and a small dinner.  Try and snack throughout the day as well to keep your metabolism up.  Guess what? It works.  I have more energy (naps do help!) and have lost 5 pounds.  I also work out 5 to 6 days a week in 45 minutes increments.

I will be back later for some more foodie advice.

Peace, love and no beef!

Guramrit

Today my boyfriend, his family and I went to see Fuerza Bruta.  Before subjecting ourselves to standing on our feet for 70 minutes we decided to grab a bite to eat nearby at Cosi [Union Square, 14th Street].  I never heard of Cosi before but my boyfriend’s brother insisted we go there.

I get into random moods for food and decided I craved a sandwich.  I ordered a Roasted Vegetable Sandwich with a side of Creamy Tomato Basil soup.  The sandwich was spread with a feta cheese dressing, topped with romaine lettuce and an assortment of roasted vegetables: yellow squash, red bell peppers, onions and mushrooms.  The bread itself was crunchy, whole grain and perfectly salted.  The soup was a perfect complement with the right amount of creaminess to counteract the acidity of the tomatoes.  I was in soup and sandwich heaven.  I did like the soup better but the two worked wonderfully together.

I hope you go visit Cosi the next time you visit Union Square.

Peace, love and no beef!

Guramrit

My typical meal at VIP’s Cafe across the street from where I live: Cheese Ravioli with Marinara Sauce.

Delicious with their fresh bread with butter.  Trust me you will not regret eating this.

Peace, love & no beef

Guramrit

I was not feeling super hungry today. I had a protein shake, a yogurt smoothie and a string cheese and two bites of my boyfriends slice of pizza.  We went to visit our dear friends Benny & Gigi and as usual they were up to some serious cooking. Benny made some fabulous beans and Gigi made amazing white rice as well as potato salad [no eggs for me!!!].  They even made the extra effort and fried some Patellitos with mozzarella Cheese [little cheese filled pockets that just melt in your mouth].

It took a long time to prepare this meal but to be honest the two and a half hour wait was worth it.  I ate moderately and I am completely satisfied.  The best part? The wine! Yum. I had a glass of White Zinfandel before the meal and a glass of Chardonnay along with my meal.

The perfect menu for my stomach tonight readers.

That is all for now.

Peace, love and no beef!

Guramrit

Today while flipping through a magazine my mom and I came across a delicious recipe for a versatile pasta dish.  This summer vegetable alfredo pasta was easy and delicious. Although the magazine had an all-right recipe for alfredo sauce, I decided to make it easier and less labor intensive by using a jarred version.

Summer Veggie Pasta

Ingredients:

1 Zucchini, diced

1 Yellow Squash, diced

1/2 Cup of Green Beans, diced

1 cup of Broccoli, cut into small pieces

1/2 cup Extra Virgin Olive Oil

3 cloves of garlic, minced finely

1/2 package of Fettucine noodles

1/2 jar of Bertolli [your favorite brand] Alfredo Sauce

1/4 cup of diced green onions [use the white part for in the dish and the green for garnish]

Salt and Pepper to taste

How you do it:

1. Prepare pasta according to directions. Drain and set aside.

2. In a skillet with extra virgin olive oil cook the garlic until aromatic (garlic cooks quickly so do not let it burn).  Add broccoli, green beans, zucchini and squash and sautee until all vegetables are cooked thoroughly. Season with salt and pepper to taste.

3. Add veggies to the pasta. Toss in the white part of the green onion along with the alfredo sauce.  Stir until sauce evenly coats pasta and vegetables.

4. Serve while hot with green onions to garnish.

My mom and I as well as a few friends enjoyed this light and refreshing pasta dish. On the side you can have some fresh baguette bread toasted with butter.

I hope you enjoy this recipe and try it some time.

That is all for now readers!

Peace, love and no beef.

Guramrit