Tuesday, July 12, 2016

Cruise Ship Inspired Meal Prep and Cooking


If you've been following along, you know I have been on a new healthy eating plan since the beginning of June and you know I also recently went on a cruise to Alaska at the end of June.  Cruises are known for good and plentiful food, so these two things (the healthy eating plan and going on a cruise) seem a bit contradictory.  I lost about 8 or 9 pounds before departing on my cruise and I did not want to gain it back.  On the cruise I focused on finding fresh fruits and vegetables and fresh seafood, and I avoided bread (and other high carb foods) and treated myself to dessert just a few times.  I even hit the gym a few times on the ship.  In the end, I maintained my pre-cruise weight loss.

On the cruise, I found some things I enjoyed eating on the buffet and it inspired me to make these things at home.  I often go shopping and then cook up what I purchased right away when I get home from the store.  On the cruise ship, I enjoyed eating grilled zucchini and yellow squash.  When I got home from the store the other day, I sliced up one of each, sprayed a little PAM in my stove top grill pan, and then grilled them on both sides until the squash slices became a bit flexible (not too overcooked/squishy, but no longer  crisp).  I seasoned them with a little kosher salt and pepper DURING cooking and then stored them in the refrigerator to enjoy with meals.



On the cruise ship, I loved having fresh omelets nearly every morning.  The omelet makers had all the ingredients ready to go and each person could just specify what ingredients they wanted in their omelets.  I noticed the spinach and mushrooms were already cooked, but the other ingredients, including jalapenos, tomatoes, onions, bell pappers, were just finely diced (and raw).  So when I got home from the store the other day, I cooked up all my mushrooms, too.  It's amazing how much mushrooms shrink up when you saute them. This was an 8 ounce package of button mushrooms.  I cooked them in my grill pan with just a little bit of PAM and seasoned them with a bit of salt and pepper AFTER they were done cooking and put them in the refrigerator for later use.



We had dinner a few hours after I went grocery shopping, so I threw a few mushrooms on my grilled tri-tip steak and I had some grilled squash on the side.  Great dinner!


Finally, I chopped up onion, red bell peppers, and jalapeno peppers (just like on the cruise ship omelet station), and put them in the refrigerator.  When I get up in the morning, the last thing I want to do is chop up four or five vegetables to add to my scrambled eggs.  But when these ingredients are all ready to go, it's easier to eat healthier for a great start to the day.

1 comment:

Ann Goldman said...

Yummy! Such great photos and wonderful food ideas. You rock!