Carmelized Onion-Dill Green Beans

Makes 2 servings
2 WW pts/serving

1 Tbsp vegetable oil
1 Tbsp sugar (or Splenda sugar mix)
1/2 medium onion, thinly sliced
1 (14-oz) can green beans, drained and rinsed
1 tsp dried dill
1/2 tsp sea salt
1/8 tsp black pepper

In a small skillet, heat oil and add sugar over medium-low heat, stirring to combine. Once sugar is dissolved, add onion. Cook over low heat for 10 minutes, or until onion very tender. Add remaining ingredients, stirring to coat. Cook over medium-low heat for another 5 minutes, or until green beans heated through.

Mustard Mashed Cauliflower

This is a great low-cal alternative to mashed potatoes. I got the idea to add mustard from some episode of Barefoot Contessa. It is really yummy.

Serves 4

1 WW pt/serving

1 head cauliflower

1/4 c. unsweetened almond milk

1 Tbsp Earth Balance buttery spread

2 Tbsp whole grain mustard (such as Grey Poupon)

1 tsp sea salt

1/4 tsp black pepper

Bring large pot of water to a boil; add cauliflower. Boil for 20 minutes, or until very tender. Drain and return to pot. Add cooked cauliflower and remaining ingredients in mixer (I am partial to my tangerine-colored Kitchen Aid), and stir on low speed until well blended. Serve immediately.

"It's Greek to Me."

Day Three. Worked from home today, and got a ton done. Much needed productivity. Made some yummy food, as well. For breakfast, another burrito (I'm in kind of a rut). For lunch, a sweet potato with maple syrup and pecans and some carrots. For dinner, I did a make-your-own-takeout Greek night: hummus, tzatziki, whole wheat pitas, baked falafel, and Greek salad. Thank goodness for that dinner, because Chris came home in a foul mood. He was a happy man after partaking of some delicious Mediterranean goodness!

Vegan Tzatziki

Makes about 4 (2 Tbsp) servings

5 WW pts/serving

1/2 cup Veganaise

1/4 medium cucumber, peeled, seeded, and minced

juice of 1 lemon

1 tsp dill weed

2 garlic cloves, minced

1/4 tsp salt

1/8 tsp black pepper

Combine all ingredients in a small bowl. Super yummy with warm whole wheat pitas.

Day Two

Day Two over and done with. It went really well. I made another spinach and black bean burrito for breakfast, with a glass of Spicy Hot V-8. Lunch was leftover pasta and non-meatballs for lunch, with a small salad with Annie's Naturals Roasted Garlic Vinaigrette (I love that stuff!). Some fruit for lunch from the work cafeteria. And still, no Diet Coke! Hooray!

Dinner last night was my take on Mexican: avocado, tomato, and cucumber salad, and baked vegetable burritos (shrimp for Chris). The salad is so delicious that I often want to lick the plate when I'm finished. I especially like to make it in the winter because it feels so summery and refreshing. I forgot to take a photo, but I will in the future. Here's the basic recipe:

Avocado, Tomato, & Cucumber Salad
Serves 4

3 WW pts/serving

1 medium avocado, pitted and cubed
1 medium cucumber, peeled, seeded, and cubed
1 pint cherry tomatoes, halved
1 handful fresh cilantro, chopped
juice of 2-3 limes
1 tsp sea salt (to taste)
1/2 tsp garlic powder (to taste)
black pepper (to taste)

Combine the cucumber, tomato, cilantro, lime juice, salt, and garlic powder in a large bowl. Fold in avocado, being careful not to mash it. Adjust salt, pepper, and garlic to your taste (I like mine a little more salty). Let sit at room temperature at least 5-10 minutes before serving to allow flavors to develop.

Note: DO NOT serve straight from fridge!