It's a Long Fall...

...Off the wagon some times. And here is where I heave a big sigh. ~SIGH~
I didn't cook this weekend. GASP! Not for three whole days! I know...it's weird for me too. We just had way too much going on.

We visited some good friends in their new home Friday night, this involved much pizza and wine. Oh, and popcorn and clementines. Yeah, I don't know where all the food came from either!! I think I handled myself quite well however, I had gluten free pizza, and only 2 glasses of wine. 1 handful of popcorn, and as many slices of clementine as Pixie was willing to share with me. Plus, I worked out hard Friday afternoon, so I was only about 200 calories over my limit :-/

Saturday we had the pleasure of attending a very beautiful wedding. Hubby's cousin finally married his amazing girlfriend. It was a small, family & close friends, event; in a beautiful little chapel. Followed by dinner at a fantastic Creole restaurant (did you see my demise just walk through the door?). There's really not a low-fat option when it comes to true Creole. So....hubby and I split a piece of bread the size of my hand, topped with a splendid homemade rhubarb jam. We also split a bowl of Sweet Potato and Crab Bisque (I will have to cajole this recipe out of someone). Then came the dinner...sides were Garlic Butter Green Beans, and Mashed Potatoes. Both were fantastic. Hubby elected to have a Chicken and Crawfish Buerre Blanc...while I caved and had Red Beans and Rice. That is one of my very most favorite dishes, and this one did not disappoint me! And, of course, at a wedding...you have wedding cake! This one was chocolate, upon chocolate, upon chocolate. We shared a piece of that as well. I lost count of the glasses of wine and champagne I drank. And I had a bloody mary in there somewhere too.
Since Grandma was nice enough to keep Pixie for a sleepover, Hubby and I decided to cap off our "free" evening with a movie! We went and saw the new GI Joe....not bad! I like a good action flick. But I also like movie theatre popcorn (we split a small bag). Another big ~SIGH~ here....I think Saturday was the key point in  my headlong dive off "the wagon"

Yesterday (Sunday) was the busiest day yet! We are taking a small family vacation later this week, and so we have a relative staying at our house to cat-sit while we are gone. Therefore, I feel obligated to present a spotless house. Now...those of you who have children know just how many things go out the window, in trade for keeping the kiddos occupied (and allowing yourself 5 minutes of "me" time somewhere in a 24 hour period). I only have one child at the moment (lord knows I'm gonna need serious assistance when I have another), and the thing that took a nosedive out my window, was house cleaning. Don't get me wrong...I vacuum, I sweep and mop. The kitchen and bathrooms are clean. But...I haven't dusted in months, I hadn't cleaned my basement/office/laundry room in more months, and my dining room table is in there, somewhere, under the pile of school papers, tupperware, and discarded jackets. So...trying to catch up on months of neglected chores is keeping us hopping! Therefore, we took advantage of the baby-free morning to super-clean as much as we could (there's still a list 20 items long to finish off in 3 days), and I didn't think to make dinner. So we ate leftovers...which given how I normally cook, wasn't so bad.

Overall...I managed to gain back 4 pounds. ~the cursing/sobbing combination starts now~
I know that's not a huge number, and a couple pounds is probably just water. Logically I know that. But it is such a struggle for me to lose any weight, that anything I see as a "setback" makes me furious, and depressed all at once.
So...I am fighting the black mood by having a smoothie, and one cup less coffee for breakfast. Eating leftover Buffalo Bites for lunch. And we'll be having grilled chicken and salad for dinner. I have a workout planned this afternoon. And my little vacation to look forward to. This vacation will involve lots and lots and lots and lots of walking...so I'm hoping to use that to my advantage.
But I decided I am not going to stress overmuch about food while we're there. I want to have fun with my family, and leave all other cares by the wayside, I'll pick them back up on the way home. :-)

Also, since we're traveling later this week, I am not cooking much. A simple grilled chicken tonight, tomorrow is leftovers again. And Wednesday....Wednesday is our 4 year wedding anniversary! So we're going to have a nice dinner, while Pixie hangs out with her cousin (and Aunt and Uncle) for a couple of hours. Then Thursday we're off!
Look for more about traveling with a toddler, and tasty vacation food to come! I'll be back with tasty, healthy recipes next week!

Simple Grilled Chicken
Ingredients:
2 chicken breasts, butterflied
salt
pepper
garlic powder
onion powder
ground cayenne pepper

Directions:
Season both sides of chicken generously with desired seasoning.
Heat grill to med-hi (don't forget to clean your grill before/after each use!)
Grill chicken 5-7 minutes on each side, depending on thickness. You want breasts cooked, but not dry.

Serve with your choice of side. I had a nice Spring Greens salad with mine.
You can also choose to top the chicken with a little cheese, Heinz 57 sauce, or anything else you like.
Hubby chose to pair his with some rice.

The Best Healhty Things...

...Are those that don't taste healthy! They taste like they should be 500 calories per bite! And then its a delightful surprise when you discover that you can eat 10 of them and be just fine. Am I right?

I'm a big hors d'oeuvres person. I love to make an entire meal out of small, snacky things like dip, buffalo wings, cocktail weenies, and so on. My Hubby rolls his eyes every time we eat out, and I order 3 appetizers and no meal...but I can be horribly indecisive about what I want to eat, so this is a win-win situation.
Sadly, most of those snack items are distinctly unhealthy. So...how do we get the taste, and (now-not-so) guilty pleasure of eating what we crave, without adding inches and pounds to our bodies? Get creative, be smart, and always, always, always think before you put things in your mouth (that's just good life advice in general)!

I did say I was going to be conducting experiments to turn non-Paleo (and non-gluten free) foods into foods that fit those categories...well I have done that here. I thought about a food I love dearly, and could live off of if you (really) twisted my arm...and I took half of a recipe I found on Pinterest, and half of my own creativity, and created:

Buffalo Chicken Quinoa Bites
Ingredients:
1 C. cooked quinoa
1 C. cooked chicken, shredded (remember, however you cook it, please season it!!!!)
1/4 C. goat cheese, crumbled
1/4 C. cheddar cheese, shredded, or cubed small
1/4 C. buffalo sauce
1/4 C. ground flax meal (NOT flax flour...meal is courser in texture, which is what we need here)
1 large egg, beaten
2 Tbsp coconut or tapioca flour (tapioca has a stickier consistency)
salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Lightly oil a mini muffin pan.
In large bowl, combine quinoa, chicken, cheeses, buffalo sauce, flax, egg, flour and salt and pepper.
Using a tablespoon, scoop the mixture evenly into muffin pan (should be about 1 1/2 Tbsp each cup).
Place in oven, and bake 18-20 minutes, until golden and set.
Serve hot with dipping sauces.

Greek Yogurt Dipping Sauce
1 C. plain Greek yogurt
1/4 C. very very mild blue cheese
1/2 tsp. garlic powder
1/2 tsp. dried dill
1/2 tsp. tried parsley
salt and pepper

Directions:
In bowl, combine all ingredients.
Chill in refrigerator until ready for use.

You can also serve with Ranch, Green Goddess Dip, or really anything else you prefer.

I also doubled the recipe for my use...because I like to have leftovers!!

You can eliminate the buffalo sauce, and instead use barbecue sauce, or honey mustard, or really whatever you want, to change things up a bit. Play with different cheeses too.
In about 1/4 of the bites I made, I used Paleo ranch, and fed them to Pixie!

Avocados-The Fruit of the Gods

No, seriously....they're heavenly! Avocados are one of the best foods on this planet...probably on any others too. One of my favorite ways to eat avocados is just slicing them up, drizzling a little lemon juice on & sprinkling with salt and pepper. I have always loved them with tomatoes and cream cheese on a whole wheat bagel, as a topping to some cottage cheese, or (duh) as mashed up guacamole! Im pretty sure theres no way to prepare an avocado that I wouldn't like. Well....we're gonna find out! Over the next few weeks I have several meals planned that feature avocados primarily.

Tonight I am making more of a breakfast-y dish, because we all know that breakfast for dinner is one of my favorites. My Sprouts market here had ginormous avocados on sale this past weekend, 2 for $3, and they worked perfectly for this!

Note that Pixie also quite enjoys avocados. She's food bipolar (one day she can't get enough, the next she hates that same food)...but I am told that is a normal toddler thing...so I keep on keepin on. She got the scooped out parts of ours tonight, ate it with a spoon, and -thankfully- a large bib on.

Baked Egg Avocados
Ingredients:
1-2 large, ripe avocados
2-4 large raw eggs
Bacon! Cooked and crumbled (use as much bacon as you feel you require, probably NOT the whole package, as I had to explain to Hubby)
Salt and pepper to taste

Directions:
Preheat oven to 425 degrees.
Cut avocados in half and remove pits. Scoop out a little of the flesh to leave a crater.
Crack one egg into each avocado half, and sprinkle lightly with salt and pepper.
Sprinkle bacon over the top.
Place on a baking sheet with a lip, and bake 20 minutes, until eggs are set.

You could top with some shredded cheddar cheese, or sprinkle with some hot sauce before eating as well.

If you wanted to save some fat and calories, you could use turkey bacon...but I feel that is blasphemy, and I want my full fat pork!

All Hail the Hearty Meal Salad

I have determined something....all this snow is my fault. I keep bitching about it (and dreaming of washing my car), so every week it has to dump at least 6 inches on me (meaning...that it is once again snowing here). But I just hate it so much! My meals are all calling out for sunshine, patio chairs, and lemonade! My little family is taking a trip to San Diego in a couple of weeks...and I am SO looking forward to some mild temperatures. Maybe they will follow me home after, and we can finally get some Spring here!

As the title of this post suggests, tonight I have made a hearty salad, that is a meal all on its own. We have discussed how much I love such salads...but this one has quite a different twist on it! Enter sweet potatoes, soft boiled eggs, and quinoa! Remember how diverse quinoa is...it takes this salad up to "full meal" level for sure. This recipe is acutally not mine though; as I have mentioned, I read several blogs, and I love Pinterest. This recipe comes from a woman named Erin, who classifies this salad as a "winter salad", although I believe in salads year round, this fits for today (because, again, its freakin snowing!!). You can find the recipe on her blog here: http://naturallyella.com/
I made a couple of small adjustments, strictly to match my personal tastes, you can feel free to adjust as you feel is necessary as well. You can find all of these ingredients year round, if you have a Sprouts, or Whole Foods nearby. Otherwise you can adjust for seasonal changes, at your local farmer's market.

I have a friend who recently gifted me with some fresh duck eggs!! I seriously considered using them for this recipe, but since I have never tried them before, I decided to stick with what I know (chicken eggs), and use the duck eggs in a dish where they might blend better (keep an eye out for that post later)!

Sweet Potato and Quinoa Salad with Soft-Boiled Eggs

Ingredients:

1 medium sweet potato, cut into small cubes

½ medium onion, diced

½ tablespoon olive oil

1 tablespoon fresh rosemary, minced

½ cup uncooked quinoa

1 cup water

2-3 handfuls of lettuce

⅓ cup gorgonzola (I substituted feta, because I do not like smelly foot cheese)

¼ cup sunflower seeds 9I substituted walnuts, simply because that is what I had on hand)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2-3 eggs (of the chicken variety ;-)  )

Directions:

Preheat oven to 400˚. 

Toss potato and onion with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.

Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook 15 minutes. Remove from heat and let sit another 5 minutes, still covered.

Let sweet potatoes and quinoa cool while making soft-boiled eggs.

Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.

In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.

Sadly, I was unable to get a picture of this super tasty dish! I was upstairs with a battling Pixie, and Hubby couldn't wait any longer to eat! Lol...I can't blame him, it was delicious!

Also,

I cooked only one day this weekend (Friday's post has already been made), and it was quite good. Saturday we were out and about all day, so we stopped and had lunch, and I wasn't even close to hungry at dinner time, so....

Sunday, I wanted something I could pop in the oven while I had Pixie in the tub..so this recipe I found on Pinterest was perfect! It was quite tasty, although should I make it again I would cut back on the lemon slices, and perhaps sprinkle just a pinch more salt over everything before baking:

Rainbow Chicken

Ingredients:

Spice Rub:

2 teaspoons sweet or smoked paprika

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon white wine vinegar

1 teaspoon olive oil

2 cloves garlic, minced

1-1/4 pound chicken thighs or legs, bone-in, skins off or on

1 sweet potato, peeled, diced small

1 medium onion, cut into lengths

1 bell pepper, cut into lengths

1 zucchini, cut into chunks

2 carrots, peeled and cut into chunks

1 lemon, sliced thin cross-wise

Directions:

Preheat your oven to 425F.

Prep all veggies first!

Mix the spice rub ingredients in a large bowl

Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the

Spice Rub and turn to coat.

Arrange the chicken in a single layer in an oven-safe skillet or casserole dish.

Drop the vegetables into the remaining spice rub, give it all a stir and then scatter over the top of the chicken. Top with lemon slices.

To Bean or Not to Bean?

Ok...we've talked about beans. They are not technically part of the Paleo diet. But they have so many good properties! Obviously, like most anything, if you eat too many its not so great for you...but overall they are an amazing food! I try to eat beans only occasionally, for the above mentioned reasons (and despite the fact that I could eat them multiple times daily).

Also....I would say about 85% off the time I lean towards vegetarianism. Is that a word? No matter....
Veggies are usually easy, and pretty quick to prepare. Plus, they're a healthy source of fiber, water, vitamins, and blah blah blah -insert healthy info here-. I consider eggs and dairy to be vegetarian, as the vegans are the more extreme branch who wont touch any of that. If it weren't for my occasional love of steak and hot wings...I could totally pull it off :-D

I believe we have also discussed my love of Mexican food. Which is unfortunate, given that sooo much of it involves grains in some form: tortillas, rice, chips... Plus all the cheese, sour cream, guacamole, sauces on the meats....that gets pretty fattening. So I am always and forever trying to find way to lighten up Mexican dishes.

So, as you may have guessed this is a meatless dish, with Mexican flair. My second favorite bean is the black bean (Garbanzo Beans aka Chickpeas are #1), because it is one of the healthier beans out there. They definitely make me think of Mexican food, since just about every Mexican restaurant offers them, and I see them in many Mexican-style recipes. This dish is really quick and easy to toss together; and is also fairly "light" for warmer weather. It doesn't sit like a brick in your stomach and slow you down when you try to play beach volleyball, or whatever other warm weather activities you partake in. Pair it with a Skinny Beer-garita (in the archive) for a bit more refreshment.


Black Bean Cakes
Ingredients:
1 small onion, finely diced
7 tbsp olive oil
2 tsp minced garlic
2 (15.5 oz) cans black beans, drained and rinsed
2 tbsp chopped fresh cilantro
1 egg, lightly beaten
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2; tsp ground coriander
2 tsp hot sauce
1/2 cup all-purpose, gluten free, flour (or almosnd or coconut flour is good too)
2 tbsp Creole seasoning

Directions:
Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.
In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.
Shape into patties and dust with flour and seasoning.
Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.
Optionally, top with tomatoes, sour cream, or guacamole. Make your own salsa (in the archive) and guacamole, to save yourself from icky preservatives and weird chemicals! Sub plain Greek yogurt for the sour cream, for a healthier alternative.

Alpha and Omega

As in Omega 3's! Haha...At least *I* appreciate my own cheesiness.
And I have to laugh, or else I would cry; because it is snowing. Again. In April. Dammit. Move on Mother Nature! We are more than ready for some 70 degree temps and capris!

Despite this relapse in weather, I am moving ahead with "Springier" dishes. Light and bright, something that makes you think of sitting on your porch, watching hummingbirds flit by, while sipping a fresh squeezed lemonade....Yeah....just like that!

Tying that into Omega 3...my beloved chiropractor feels I need more of it. He is beloved, because as much as he sometimes puts me through, I can feel the benefit throughout my body. That is, until I started working out 6 days a week. Then my body pimp slapped me with a big WTF. My occasionally dislocating rib is dislocating more often, I need an hour massage 3 days a week, and I had serious concerns about shin splints. BC (Beloved Chiropractor, keep up!) assures me that these are all easily remedied, and I do not have Shin Splints. One remedy he recommends is more Omega 3 fatty acids. So...I upped the dose of fish oil I take nightly, and I am making a conscious effort to eat more fish (and avocados, and nuts, and small amounts of other things with "good fat" in them...although if you ask me at this point ((cus I gained a pound)) fat is the Debil! ~Waterboy anyone?).
Holy moly...just disregard the abhorrent grammar and punctuation in this post.

Now...cooking fish is tricky for many people, myself included actually. And it can get boring, and weird. While I am searching for yummy, easy, not-weird fish recipes, I can fall back on that always tasty staple of tuna salad. I love tuna salad. I love to eat it on sandwiches, on crackers, or on veggies. BUT...it is one of those things that can get old fast. So today I am jazzing it up! This tuna salad takes me away from 20 degree weather, far into the middle east. I made Curry Tuna Salad. Over Paprika cucumbers. Light, refreshing, but full of good vitamins and flavor!!

Curry Tuna Salad
Ingredients:
2- 5 oz. cans Tuna in water (NOT OIL!)
1/2 C. Hummus (you can play with flavored hummus if you like, I make my own plain)
Curry Powder

2 medium cucumbers, half peeled and sliced into discs
2 tsp. lemon juice
black pepper
ground paprika

Directions:
In medium sized bowl, mix tuna, hummus and curry powder to your taste.
Lay cucumber slices in the bottom of a bowl or plate. Sprinkle with lemon juice, pepper, and paprika.
Spoon some tuna salad over cucumbers.
You can make a pretty lemon garnish if you'd like.
Serve chilled.

This is what a "half peeled" cucumber looks like. They look very attractive sliced, and the peel has lots of good-for-you vitamins.

Experimental Weekends

So this weekend I made dishes that I had never tried before. I like to experiment and try new things, and I like to see what non-Paleo meals I can convert. Mostly my dinners were very successful...except Sunday. Sunday was a dismal failure...we'll talk about that shortly. Haha.

Friday was a pretty nice day here in Colorado, and I am SO longing for Spring weather, and flowers, and meals! So I made this wonderful spinach salad (I did mention my love for large salads?). Hubby wasn't as thrilled as I was, because the salad had no meat in it; but he ate it (because he loves me that much ;-)  ), and was soon converted, because it was fantastic! I was trying to think of meals that involved what was already in my fridge; I had a very large bag of lovely fresh spinach, a dozen hard boiled eggs from Easter (that I am still in the process of eliminating), and a handful of large mushrooms. So....that all makes a good salad! Then I had to make up a dressing, something that wasn't boring and typical. Here's what I did:

Spinach Salad:
For Dressing:
1/2 small white or red onion
3 Tbsp. Paleo Ketchup (in Archive)
1 Tbsp. Worchestershire Sauce
1/8 C. white vinegar
1/4 C. Truvia
1/2 C. canola oil

Directions:
Place all ingredients, except oil in a food processor, and blend well. Switch to a slow blend speed and slowly add oil until well incorporated. Refrigerate as long as possible before using.

For Salad:
1 large bag fresh spinach, washed well
2 hard boiled eggs
Several large mushrooms, sliced
4-5 slices bacon, cooked and crumbled
1 container radish sprouts (these are the best for this recipe!! A little added zip)

Directions:
Mix all ingredients, except eggs, in large bowl. Toss with dressing. Plate salad, slice eggs and lay on top. I added walnuts to my salad (although Hubby doesn't like them), because I think they're super tasty!
Nom it up!



Saturday was another crockpot day...and another Pinterest recipe! Two great loves in my life ;-) We were quite busy Saturday, especially since it was a beautiful day! I had an appointment to get my hair done, and Pixie had an appointment with the park; so the crockpot was the obvious choice. I had some chicken still thawed from Piccata the other night, so I decided to use that up while trying a recipe that caught my eye on Pinterest. Bourbon Chicken. I immediately think of this Cajun place I have eaten at, that has bourbon chicken that melts in
your mouth; and is probably hell on a diet! So...I decided to make it as healthy as possible. I ate just chicken, but Hubby had his with rice.
Here is my version:

Crockpot Bourbon Chicken
Ingredients:2 lbs boneless chicken breasts cut into bite-size pieces
1 1/2 Tbsp tapioca flour
2 Tbsp extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 Tbsp. Paleo ketchup or chili sauce (depending on how hot you like stuff)
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup Braggs Liquid Aminos

Directions:Whisk all ingredients into crockpot and add chicken. Cook on low for 5 hours or high for 3 hours



Now....to discuss my dismal failure. I don't often fail at recipes I try, so when I do, it is an especially disappointing moment. And I gripe about it, for days.
I have mentioned before that I love Italian food, particularly the kind that involves crust (pizza, stromboli, calzones). I have often made Paleo pizza, and that has all turned out well. I decided to try a stromboli this weekend. I have a Paleo dough that makes a wonderful bread, and the consistency seemed conducive to being able to roll it out....that was not the case. It rolls out wonderfully, but it did not work well when trying to roll the stromboli back up into a spiral (Note for next time: maybe rolling it out on parchment or wax paper, then using that to assist in the re-rolling). It was slightly too sticky, or too ting...or something. So....we had a hot Italian mess for dinner :-D
I am still posting the recipe, and pictures. If anyone comes up with any improvements before I do, please feel free to share! I will definitely be practising this more!! I must have perfection! Haha.

Paleo Garlic Bread Dough
Ingredients:
1/2 C. EVOO
1/2 C. water
2 tsp. sea salt
3/4 C. tapioca flour
1/4 C. coconut flour
1 egg
1/2 tsp Italian seasoning
2 cloves garlic, crushed

Directions:

In a small pan combine the olive oil, water and sea salt and bring to a boil.

Remove from heat and add in the garlic and then the tapioca flour.

Mix thoroughly and let rest for 5 minutes (this will become very sticky very fast!! Do not let it sit before mixing).

Turn into mixing bowl.

Add in the in Italian seasoning and egg.

Mix in the coconut flour and then knead the dough for 1 minute, until it feels and looks like a more solid piece.

Baking options:

~Pinch a 1″ piece of dough and roll it into a ball.

Place the roll on a greased baking sheet. Repeat.

Bake at 350 for 35 – 40 minutes

~Form dough into a loaf shape, and place on greased baking sheet.

Bake at 375 35-45 minutes

Stromboli:

Ingredients:

1 serving of Paleo bread dough
1 egg, lightly beaten
1/6 C. olive oil
3 Tbsp. tomato sauce
1/2 tsp each garlic powder, salt and pepper
1/4 tsp ground mustard
1/4 tsp dried oregano
1 lb extra lean ground beef, cooked and drained (season with salt, pepper and some basil)
2 oz. sliced pepperoni
1 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped or thinly sliced

Directions:

On a lightly floured surface, roll dough into a 15-in. x 12-in. rectangle.

In a small bowl, combine the eggs, oil, tomato sauce and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.

Place seam side down on a greased baking sheet. Brush with remaining egg mixture. Bake at 375° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting.

Here is what I was shooting for:

 

Here is what I got!
Don't laugh too hard now....

Low Cal and Easy

It doesn't get much better than that!
As I have mentioned recently, I have been killer busy! So easy and quick meals, and crockpot meals are a huge favorite of mine right now. And meals that are healthy, and low in calories PLUS being easy....that just takes the cake.

As a side note here: I *finally* got over my weight loss plateau, and dropped 3 lbs. last week. So I am feeling super motiviated, and actually smiling through my workouts at the moment (trust me, if you know me, or know anything about me, you know that this is practically a miracle, because I detest working out)! I am happily eating very healthy meals and snacks, and am just feeling on top of the world!
Now....if I can stay in the weight loss groove, and not plateau so badly again, maybe I'll throw a party ;-)

Speaking of parties...now that it has stopped snowing (this week at least), I am getting back into my Spring-y mood, and looking forward to warm weather. To me, that means weekend cookouts on somebody's porch, sitting out late in the evenings with Hubby and savoring the quiet mild nights, and cocktails! Yes, slushy, icy, sweet, tangy, umbrella toting cocktails! Cocktails being passed around a chic dinner party, or poured out of the big plastic pitcher at a backyard barbeque. I'm good with them in any form!
The only downside to cocktails, is that they generally have a whole bunch of calories, hidden inside the tastiness. That thought is incredibly depressing, if you're like me and love your summer drinks. But, if you are smart, and creative, you can make some very tasty cocktails, and cut out a good many calories. Win-win situation there! Again...low cal, and easy...that's the way to go!
I am putting a few skinny cocktail recipes in the Archive, so that you (and I) can go back as the weather continues to get warmer, and mix some up as needed.
Also, if you're not familiar with SkinnyGirl Cocktails...familiarize yourself immediately!! Not only is there a great selection of ready-to-serve cocktails available, but also skinny vodkas, and now wine options! I can only hope that the line continues to expand, so other liquors may become available. They are also very reasonably priced, and found at every liquor store I have visited recently (which isn't a ton...the word "lush" does not apply here, lol...don't judge me).
If you prefer to have cocktail mixes on hand (that you can leave virgin, or mix with your choice of alcohol), Skinny Mixes are the way to go! Again, super reasonably priced, and I have even seen them at places like Bed, Bath, and Beyond...so you wont have to search long to find one you like!
If you are like me, sometimes a nice glass of wine with (or after) dinner is all that is needed. And a glass of wine would go very nicely with the meal I have documented below! Some good "skinny" wines I have found are The Skinny Vine brand (http://www.theskinnyvine.com/wines.html), again, the Skinny Girl brand (www.skinnygirlcocktails.com/Wine), and many other brands that you can find at your local liquor store.
Now remember, these are *reduced calorie (sugar, fat, etc.)* options, not zero calorie options. So please drink, and calorie count, responsibly. Do not drink (or text, or call, or smack your kids) and drive. :-D

Onto tonight's meal!
I realized the other day, that it had been a few days since I made anything involving chicken (we've been very veggie friendy lately). And my Hubby has been whining (albeit quietly) about the lack of meat. So I decided a chicken dish was in order. Even better, I decided a simple, Italian, chicken dish was in order! Introducing: Chicken Piccata!
It is one of those dishes where you look at the finished product and think, "That looks so nice! It must be complicated." FALSE! Pretty dishes do not always require hours of labor chained to the stove (and there was much rejoicing)! Plus, the title of this post is Low Cal and EASY....easy is the key word. Normally this chicken is breaded, but i have simply removed that step. And this is really tasty too; great on its own or served over greens, you could also serve it over pasta or rice, if you're not doing Paleo. Although, I have heard a rumor of "alternative" pastas, that are made with things like sweet potatoes, or carrots! I have to do some research and see if they are in fact Paleo friendly...I will keep you updated.
Also, please do not let capers scare you! I admit, they are weird looking, and they're not something I would eat by the spoonful...but paired with the right items for cooking, they add a really unique and wonderful flavor.

Chicken Piccata

Ingredients:
2 chicken breasts, butterflied and pounded thin
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 lemon, juice
1 teaspoon honey
2 tablespoons capers
1 tablespoon butter
salt and pepper to taste
1 tablespoon parsley, chopped

Directions:Heat the oil and butter in a pan over medium heat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it (that means scraping all the crusted bits off the bottom of the pan).
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.

Food Versatility

This is gonna be a long post, because I have a bit to say on this subject. You have been forewarned! Mwahahahaha... mwahahaha... mwahahahaaaaaa!

Ok, to the point!

The biggest reason I do this blog, is to help myself to be accountable for the things I am eating. I am a fat ass. I openly and freely admit it! I love food; and not all the food I love is healthy. Burritos, Chinese takeout, burgers, corn dogs, pizza, pasta!! The list could go on and on!
I also completely despise working out. I'm not even really sure why, to be honest; but its a chore, and I dread it, and I gripe about it every time I do it. The yoga I love to do is no longer enough on its own. I prefer to curl up on my couch with a good book, and a snack. I could so very easily weigh 500 pounds. But I dont. I dont, because I cannot stand myself (another admission there, if you're keeping count). I weigh a bit more than I ought to at the moment, although my genetics are good enough that I don't look as big outside as I do in my head. I gained a ridiculous amount of weight while pregnant with my precious Pixie; it was uncontrollable, and the Dr. and I believe it was related to my thyroid issues. Sadly, due in part to health issues, and in (larger) part, to said fat ass-ness, I havent lost as much of that baby weight as I wanted to.
So here I am, doing heavy cardio 3 days a week, yoga 3 days a week, light walking 7 days a week, and eating the healthiest I've ever eaten in my life. It gets easier as I go along, although if looks could kill, the treadclimber at the gym would be a smoking heap of rubble by now.
Healthy eating is the easiest part. Even though I occassionally get cravings for chile rellenos, taco bell, pizza, and mac n cheese; I have been able to indulge myself in small amounts, and still stick with the Paleo concept 95% of the time. The thing about eating a on a Paleo diet, is that if you're not careful (and creative) you get bored! People form habits, thats just how we are, and forming food habits is so super easy. It is easy to get in the habit of eating a salad every weekday for lunch, drinking coffee and eating oatmeal every day for breakfast, and digging through the fridge for...wait for it....more salad for dinner! I quite adore salad actually; I love to load it up with lots of fresh veggies, and a little drizzle of light ranch dressing...but I cannot eat that for even one meal every day. I would end up despising salad.
I can't take that. My food attention span is that of a 2 year old who has 5 toys to choose from; all of 10 seonds. I have to have variety in the foods Im eating, or I get bored, and reach for the easy, tasty solutions provided by fast food restaurants (basically I fall off the healthy eating wagon). As you may imagine, however, buying a wide variety of foods can get very pricey, very quickly. Therefore, I am a huge fan of foods that can perform in versatile ways (finally, the point of this post!!!). Things like cauliflower, that can act as a potato, macaroni pasta, soup, even as a sauce base (look for my Alfredo experiment coming soon). Greek yogurt can take the place of mayonaisse, sour cream, or dressings.
And....Quinoa. Yep, quinoa; which I have no problem promoting, because (while not strictly Paleo) it is not a processed, refined grain! At least not if you buy the right kind. Quinoa can be added to soups to make them heartier, it can enhance a salad, and it can be a dish all on its own. Quinoa is wonderful at absorbing the flavor of the ingredients you pair it with, while still maintining a hearty taste of its own. And a little bit goes a long way.
Tonight I made a Tomato Basil Quinoa, which was pinned on Pinterest by a friend of mine, with raving reviews. It also appealed to me since I was looking for recipes using fresh basil, because my plant has been getting a little out of hand. It really was fantastic. A comfort food (because of course it's snowing again), without settling like a brick in your stomach. The super fresh ingredients gave it such a depth of flavor. And (one of my very favorite parts of cooking) it was enough to have some leftovers!

Tomato-Basil Quinoa
a Pink Parsley Original

Ingredients:
2 tsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
kosher salt and freshly ground black pepper
8 oz. can tomato sauce
1 C water
1 C quinoa, rinsed and drained
2/3 C fresh shredded Parmesan cheese
1-2 tomatoes, cored, seeded, and diced
2 Tbsp chopped fresh basil (remember not to chop until you are ready to use it!)

Directions:

Heat olive oil in a medium saucepan over medium heat.  Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about one minute. Season with salt and pepper.

Add the tomato sauce and water to the saucepan and stir in the quinoa.  Bring to boil, stirring occasionally. Reduce heat, cover, and cook until the quinoa is tender but still chewy, and white spiral-like threads appear around each grain, about 15 minutes.

Remove from heat and allow to sit about 5 minutes.  Stir in the Parmesan cheese, tomatoes, and basil, and season with salt and pepper if necessary.

Serve warm.

Leftovers can be reheated, or eaten cold (it was very good!)

Improvisation

So yesterday I forgot to take my salmon out of the freezer to thaw for dinner. So I texted Hubby and asked him to take it out; but he also forgot before he left for work. So, we had to improvise! What did we have that didn't require thawing, quick and easy, and still healthy? Enter: Pinterest. I have mentioned how much I love Pinterest right? Ok, just checking. So, I pulled up Pinterest on the iPad, and searched through the absurd number of recipes I have pinned.
I came across "Broccoli Cheese Bites" Well, that sounds healthy doesnt it?! I did have to alter the recipe slightly, as it calls for breadcrumbs, and I am not eating those. And I found that some of the measurements were off the mark, in order to have the recipe perform as it should. I have included the original recipe and my adaptation.
I doubled the recipe, and it makes plenty of Bites, there were enough leftovers for about 4 more meals (depending on how hungry you are...)!


Broccoli Cheese Bites
(adapted from My Tasty Treasures & WholeSomeBabyFood.com):

16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs
DirectionsMix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
Let cool and enjoy!


Andi's Adapted Broccoli Cheese Bites
Compliments of staceysnacksonline.com via Pinterest

Ingredients:
32 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
3 1/2 C. grated cheddar cheese
8 eggs
salt & pepper
1 1/2 C. ground flax meal
3 tsp. Italian Seasoning

Directions:
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
Let cool and enjoy!

We dipped in Paleo Ranch, and also drizzled with hot sauce. Both ways were very good!

Breakfast for Dinner

So I have determined that I cannot post to this blog on weekends. I just get too dang busy, and run out of time! I still cook on weekends though, so on Mondays I'll have a massive post, as I catch up on weekend stuff, and post Monday's meal(s) as well! This is one thing you can all look forward to on Mondays (because I know each and every one of you just lives to read my blog)!
So...this weekend was grocery weekend, which means it was "prep" weekend as well! Naturally I blended up a dozen or so smoothies to freeze, put "baggie" meals together, made some more tortillas, and researched new recipes (I already have the next 2 weeks of meals planned out, but I always enjoy looking at new recipes, and getting new ideas; since I have a new menu every 2 weeks).
Saturday we gave into temptation and stopped by the BBQ truck. I'm sure that sounds odd, but it is so fantastic I can't explain. Its run by this retired football player, and he has a food truck, and one of the biggest smokers I've ever seen; simply driving by his lot on the weekends fills your vehicle with the smell of barbecue. AND (this is the best part), if you know how to play it, he does a sugar free, gluten free barbecue sauce. So we loaded up on some ribs and brisket Saturday afternoon, and you can bet I didn't cook dinner that night, haha. Pixie wanted to just dip her fingers in the sauce and suck it off, so we had to give her some sweet potato fries to dip with.
Yesterday was another crockpot day! Not necessarily for simplicity's sake, but because that is how I prefer to cook my corned beef. I was surprised by how many people find that method odd. I have learned that most people (who I speak with at least) use a pressure cooker, or boiling, or roasting the beef. I simply always remember my father using the crockpot, so I always have as well. It is easy, and makes one of the most tender, flavorful corned beefs ever. Ever.
I know we just had St. Patrick's Day, so eating corned beef again may not appeal to some, but, we are an Irish family, and we like to partake in corned beef a few times a year. We did not have much corned beef left over after St. Paddy's this year, and so we didn't get to indulge in leftover dishes that we love; like corned beef sandwiches, or corned beef hash. And I luuurrrvveee me some corned beef hash! So, I made a whole corned beef, just so we could have hash; bonus for Hubby, is that there was enough left that he can do sandwiches also.
I used the Jicama Home Fries (in the Archive, remember the 24 hour prep), in place of potatoes, and they worked very well! Quite tasty. I also like my hash pretty simple; beef, onions, and home fries. Topped with an egg and some hot sauce! You can go nuts with this if you'd like though. Add some squash, broccoli, cauliflower...whatever veggies you like!

Corned Beef
Ingredients:
1 corned beef, whatever size and cut you prefer, with the pickling spices
2 bottles of Irish beer (Guinness or Smithwick's is a good choice)
Enough water to cover beef

Garlic powder
Onion powder
Salt
Pepper
Ground cayenne
Spray oil

Directions:
Thaw corned beef fully.
Remove beef from packaging, setting aside the packet of pickling spices. Rinse under luke-warm water, until all sludgy, fatty, bloody gunk is removed.
Heat a large skillet over high heat, spray lightly with oil.
Season one side of the beef with salt, pepper and garlic powder to taste.
Place seasoned side down in hot pan, searing the beef for about 2 minutes.
While searing the seasoned side, season other side of beef with garlic powder, onion powder, and cayenne to taste. Flip to sear this other side for 2 minutes as well.
Place beef in the bowl of your crockpot and add enough water to cover.
Add pickling spices and both full bottles of beer (if you want to be very, very good, they DO make gluten free beers!).
Turn crockpot on high, and cook beef 8 hours.
This method creates an incredibly tender beef! Handle the beef very delicately, it may fall apart!
Serve traditionally with cabbage and boiled potatoes. Or make into hash. Or cool slightly and slice for sandwiches. Just enjoy!