Wednesday I Ate:
Breakfast: Shredded Wheat and grapefruit juice
Mid-morning snack: yogurt
Lunch: ham & cheese sandwich, carrot sticks, apple
Afternoon snack: crackers and cheese, banana
Dinner: leftover ham and scalloped potatoes
4.22.2014 | TI8
Tuesday I Ate:
Breakfast: Shredded Wheat and grapefruit juice
Mid-morning snack: yogurt and a banana
Lunch: ham & cheese sandwich, carrot sticks, apple
Dinner: Free burritos at Chipotle thanks to Justin and Potato (yes, that’s really her name) of Compass Green Project! Thank you for teaching kids about gardening and for the burrito gift cards!
Late night snack: chocolate cupcakes with salted caramel frosting
4.21.2014 | TI8
Monday I Ate:
Breakfast: Grapenuts with cranberry juice
Lunch: leftover pizza
Mid-afternoon snack: Easter candy
Dinner: rice, beans, and cheese, chocolate cupcakes with salted caramel frosting
4.20.2014 | TI8
Sunday I Ate:
Breakfast: pancakes (The Joy of Cooking)
Lunch: ham, scalloped potatoes (Cooks Illustrated recipe), chocolate cupcakes with salted caramel frosting
Mid-afternoon snack: Easter candy and chocolate cupcakes with salted caramel frosting
Dinner: pasta and salad and watermelon (at friends’ house)
4.19.2014 | TI8
Saturday I Ate:
Breakfast: custard filled chocolate donut. (All Star Donuts)
Lunch: turkey sandwich with hummus.
Mid-afternoon snack: experimental salted caramel chocolate cupcake (look for them on Flour Arrangements)
Dinner: Ordered pizza from Albany Pizza Company (the chicken was really good).
4.18.2014 | TI8
Friday I Ate:
Breakfast: Grapenuts with cranberry juice
Lunch: leftover pizza
Mid-afternoon snack: M&M’s, chocolate Easter eggs, Coke Zero
Dinner: pork tenderloin with rice and artichokes (yeah, spring!), spinach salad
Dessert: strawberries with ice cream
4.17.2014 | TI8
Thursday I Ate:
Breakfast: Grapenuts with cranberry juice
Lunch: tacos from Cosecha in Oakland
Mid-afternoon snack: M&M’s, chocolate Easter eggs, Coke Zero
Dinner: homemade pizza with sun-dried tomato sauce
Dessert: experimental cupcakes… chocolate cupcakes with salted caramel frosting
4.16.2014 | TI8
Wednesday I Ate:
Breakfast: Shredded Wheat and grapefruit juice
Mid-morning snack: honey yogurt, banana
Lunch: grilled pork and cheese sandwich, apple and peanut butter
Dinner: ramen noodle soup, coffee ice cream with hot fudge
4.15.2014 | TI8
Tuesday I Ate:
Breakfast: Shredded Wheat and grapefruit juice
Lunch: spaghetti with bolognese sauce at California Academy of Sciences’ Academy Cafe
Dinner: grilled buttermilk chicken with rice, zucchini, and green salad, buttermilk cornbread (from The Bread Bible)
Lime BBQ Pork Tenderloin
This is one of our favorite recipes. It’s super easy if you whip up the marinade in the morning and then just leave it in the fridge all day. Then it just takes a few minutes on the BBQ. This was inspired by Sarah Foster’s Casual Cooking, a truly great cookbook. Her version, though, uses orange zest and juice. It turns out, I don’t like orange as a flavor. But since the recipe was nearly perfect in every other respect, we switched to lime which gave it an amazing, almost Jamaican jerk flavor. We often double the sauce to have extra. When tenderloins come in a pack of 2, freeze one in the marinade, and it’s ready to go as soon as it thaws.
Lime BBQ Pork Tenderloin
Simple BBQ pork tenderloin
Servings: 4 -6
Ingredients
- 1 pork tenderloin usually ~2 lbs
- 1 cup BBQ Sauce can be store bought, but we often use homemade
- 2 limes zested and juiced
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic minced
Instructions
- Whisk all the ingredients together in a bowl. Rinse the pork, pat it dry, and drop it into a ziplock with the sauce. Leave it sit for an hour or overnight.
- Grill the pork on the barbecue, turning every 6 to 7 minutes. Total cooking time usually takes about 20 minutes total. Boil the remaining marinade to use as a sauce, if desired. Allow to rest for a few minutes, then slice and serve.