Recovery Foods

No...not as in recovery from drunkenness ;-) Haha....cus we had drunken noodles two nights ago, get it?! Ah...at least I crack myself up.
Recovery as in foods that will help you recover after a kick-butt workout.

I have learned something interesting over the past few months...losing weight is not as straightforward as you might think. For instance, you would assume that if you simply ate less, and worked out, that the weight would come off. That is not necessarily true! Because if you do not eat enough, your body will go into a "starvation mode" and you wont lose anything at all. Sucks right? So...you have to find the very delicate balance between eating enough, and eating healthy, and working out, and losing weight. I'm a fairly simple, laid back kind of person...so that sounds like a lot of effort I don't want to have to put into it. I am very pleased to say that I was wrong in that assumption!! The website at Livestrong is a calorie and fitness tracker, one of the more accurate I have found. I enter in my weight goal, current weight, age, etc., and then I enter my calories and fitness daily. It balances out the difference between calories eaten/burned for me...so there is no hassle! They also have apps for Apple and Android devices; so I have the capability to track no matter where I am. This has helped me immensely, and I have lost more, on average, since using it. Obviously its not the only site out there, but I have tried several, and this one is my favorite.
Thanks to this site, I know that on Tuesdays and Thursdays in particular, I *burn* about 1000 calories. That is only slightly less than what my initial calorie intake should be! Holy smokes! So I have to make up those calories with the foods I eat, but still keep it healthy. I think of those days as days where I can indulge myself a little more...for instance, I allowed myself a Starbucks this morning (way more calories than I would usually go for in the AM). I stick with Really Big Salads and tons of water for lunch, and then come up with a dinner that has a bit higher calorie count than most. So I am still eating healthy, but I am also not starving myself, cus I gotta keep that calorie burner gassed up.
Not only do I have to keep enough fuel in my body, but I want to eat foods that are good for muscle recovery; because I work my muscles hard. "No pain, no gain" is the popular saying, but there's a difference between the good burn you feel when working out, and severe muscle aches as you start to recover. One of the best things to help that is protein! Foods like nuts, lean meats, fish, and green veggies are great for helping muscles recover. Add some potassium from bananas, avocados, and other fruits, and your body should feel pretty good!

Tonight I'm "recovering" with Skinny Enchiladas. My love of cheesy Mexican food is hard to satisfy in a healthy way sometimes, but with this dish I get the flavors I love, with waaaayyyy less calories!

Skinny Chicken Enchiladas:
Ingredients:
12 oz. light sour cream
2 Tbsp Butter
1/4 C. chicken stock
1/3 C. heavy cream (I used coconut milk tonight, as a healthier alternative)
1/4 C. coconut or almond flour
salt and pepper
1 Tbsp. fresh chopped cilantro
2 1/2 C cooked shredded chicken breast (you know what to do with that chicken)
1 can Mexican Rotel
1 C chopped onions
8 gluten free tortillas (you'll find the recipe in the archive with the burritos)
1 C shredded co-jack cheese
1 can diced green chiles

Directions:
In a saucepan, melt butter and whisk in flour until clumps form.
Slowly whisk in stock to make a roux, then whisk in cream and salt and pepper to taste.
Then slowly whisk in sour cream, and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Now is the time to make your tortillas.
Fill each tortilla with about 2 Tbsp. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in an 8x11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. 

Drunken Goodness

No...not "drunken" like I'm drunk. Drunken as in, cooking with alcohol. Although, having a drink or two myself doesn't sound like a bad idea; maybe some skinny margaritas or something later in the week!! See my archive for some good, cool, skinny cocktails!
A splash of wine or liquor of some sort in your pasta sauce, or to help in cooking meat, not only adds some interesting flavor, but can help tenderize meats, and cook pasta to a perfect al dente. I use wine often in sauces, or soups. Vodka, beer, even tequila in many meat dishes (my mama made some fantastic Tequila Lime Shrimp this weekend). Alcohol can work so well with food, but you have to be careful not to overdo it (as in the amount of beer used in that Poutine I posted last week). Tonight's dish is very Italian, and as such, must involve alcohol in some form! It doesn't overpower the other flavors at all, and really enhances the dish overall.
Please keep in mind my love of spicy Italian sausage, you can cut back if you feel the need!

Italian Drunken Noodles
Ingredients:
Olive oil
4 spicy Italian sausage links, casings removed (I used Gluten-free chicken sausage)
1 large onion, quartered and sliced thinly
1 ½ tsp salt
1 tsp Italian seasoning
½ tsp cracked black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced (use that handy garlic press!!)
½ cup white white (I used a favorite white table wine)
1 (28 ounce) can diced tomatoes with juice
2 Tbsp flat-leaf parsley, chopped
¼ C fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked (you will notice my noodles aren't Pappardelle, I couldn't find any in the GF brand I like this time. It still tastes awesome tho!)

Directions:
Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side.
Once sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment
Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary)
Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden
Add in the garlic, and once it becomes aromatic, add in the white wine and allow it to simmer for a few moments, until almost completely reduced
Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off.
Drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
Prepare noodles to al dente according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Also,
If you remember my post from Friday, I have really been trying to focus on making every encounter with my daughter more positive. We had a great weekend overall! Saturday we had swim lessons, and Pixie was much more comfortable in the pool, although she still doesn't like when I try to hold her away from my body; she likes to be on my hip, with both of my arms around her. She's interacting more with the other kiddos, and participating more in the activities the instructor gives us.
Even with some slight grumping at nap time, and teething induced biting episodes; I was able to remain calm, and soothing. I did have to issue a couple of very firm "We do not bite. It hurts!" but they weren't mean, just definite; and I think that is warranted.
We had some good cuddles and read a lot of books, and while I was slightly frustrated by some whining and toddler snotiness, I did not let it show, and I smiled much more.
Hopefully this week can continue in a positive strain.

I did cook over the weekend, kinda....mostly tossing together what I had on hand :-) I also made my Loaded Cauliflower Casserole last night, you can find that recipe in the archive.

Mexican Stuffed Peppers
Ingredients:
20 mini sweet bell peppers
1 8oz package light cream cheese, softened
Refried beans
Mexican rice

Directions:
Preheat oven to 400 degrees.
Wash peppers thoroughly, then slice in half lengthwise. Clean out seeds and membrane.
Mix cream cheese, beans and rice in a bowl (the amounts aren't exact here, since it depends on preference. I used about 1/3 cup of each rice and beans).
Stuff pepper halves with cheese mix, place in glass casserole dish, and bake 20 minutes.

Note: If you need more cheese, you can sprinkle some shredded cheese over the peppers before baking.


Feta Chickpea Salad
Ingredients:
2 cans chick peas, or garbanzo beans, rinsed and drained
2 Roma tomatoes, chopped
1 cucumber, chopped
1/2 red onion, chopped
2 Tbsp freshly chopped flat leaf Italian parsley
the juice of 1 lemon
2 Tbsp olive oil
1 Tbsp apple cider vinegar
6 oz crumbled feta cheese
salt and pepper to taste

Mix all ingredients in bowl and serve chilled!

Accountability

Let's get serious for a moment here...do you all remember Blog Post #1? Where I explained why I was doing this? No? That's okay, I can't blame you for not remembering. It was 52 posts ago, and probably not very exciting, haha.
To reiterate, the reason I write this blog is so that I hold myself more accountable for the things I'm eating. Somehow it has worked, although I am not sure what it is exactly that makes it work. Realizing that a (very) few people are aware of how "good" or "bad" I am being with my diet maybe...the public embarrassment factor if I'm "bad." That's one theory.
Anywho....I have realized something in the past couple of weeks. While I am eating so much more responsibly, and I am exercising more than I ever have in my life; I am not what I would consider "healthy." "But, wait!" you may say, "You've just admitted to being healthy!" No, no, my friends. That is not what I have said at all. Let me explain:

A smart diet and exercise are essential to having a healthy body. And while I am improving overall in this arena, I am still a long way from having the healthy body I need/want. But that is okay, at least we know I am working my butt off (literally, ha) for it.
My concern today though, is my emotional and, to a lesser degree, spiritual health. Why am I suddenly so caught up on this? Why, because of Pixie of course. I love her more than life itself, and all I want is for her to never ever ever doubt that. For her to know, always, that she is loved, and supported, and can come to us for anything. That being said...she will be 2 years old in two weeks. And she's in that (apparently normal, I'm assured) stage where she gets very frustrated, very easily. Something doesn't work the way she feels it should, or gets stuck, or she's simply not getting her way; and she loses her little mind. She flops to the floor and cries/whines, she screams, she hits and (very very rarely) bites. Keep in mind, this child is normally so low-key, nothing gets to her. So this abrupt shift in personality is disconcerting for everyone. Logically, I know that this is normal. She doesn't know anything about controlling her emotions yet, and she can only express herself at various extremes. Logically. 
Emotionally....I'm having a harder time dealing. That is very hard to admit. It actually breaks my heart a little bit to admit it. I want to teach Pixie that it is okay to be upset, that she can express that in ways other than fits. I want to teach her to talk about why she is mad, or sad, or about why that thing isn't working. I have read some very helpful articles, and talked to a few people about methods that work for them in this situation. And yet I still find myself (more often than not) snapping at her, "Stop it!" "You have nothing to be upset about!" "What's the problem?!" I don't yell...but the tone isn't friendly either; it is very abrupt. The fact that I have said those things to my precious, beloved, innocent child, makes me want to weep. Not clean, quiet little tears; body wracking, sobbing, mascara all over your face, weeping. That may seem a bit extreme to some, but for me it doesn't. Not with the amount of absolute love I feel for that little person. And the very last thing I want her to have any memories of, is of me treating her that way.
So....how do I plan to fix this? With the same approach I have taken to losing weight and being physically healthier (since that has proven itself so far)...by holding myself more accountable for my actions towards her (and even towards my Hubby for that matter).
Therefore, every day I will include a blurb in my post about how I'm keeping positive, how Pixie and I connected or had fun, tips and tricks for being a supportive parent of a toddler; something along those lines, you get it. If any of you have suggestions, I am always more than happy to hear them as well!
My first goal is to think before I speak to her. To gauge if what is going to come out of my mouth will be a supportive statement vs. a sharp admonition. To consider how I want to address a tantrum, without snapping something out. I will let you know how I progress.

Since I am definitely being food accountable, I better move on to this evening's meal:
Avocados were on sale this last week. And these are monster avocados! About twice the size of a usual avocado...so of course I bought a whole bunch! Now I just have to eat them all before they go bad...which really isn't such a hardship. I put some on my salad the other night, I made one into guac for lunch, and tonight I'm using them with chicken.

Avocado Chicken Parmigiana
Ingredients:
2 chicken breast fillets, halved lengthwise
1/2 C coconut or garbanzo flour
2 Tbsp milk (I used coconut milk tonight)
2 eggs
1 1/2 C dried breadcrumbs (you can substitute crushed walnuts or almond if the little bit of carbs scares you)
2 Tbsp olive oil
1/2 C tomato pasta sauce (you can use canned, I usually make my own)
2 avocados, sliced
1/2 C mozzarella cheese, shredded

Directions:
Preheat oven to 400 degrees.
Line baking sheet with foil or parchment paper.
Place chicken breast in a clear plastic bag(or between two sheets of plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
Place flour and breadcrumbs on two separate plates, season with salt and pepper, lightly whisk milk and egg together in a shallow bowl.
Coat 1 piece of chicken breast in flour, dip in egg mixture then coat in breadcrumbs, pressing to secure.
Place on prepared baking tray & repeat the same process with the remaining chicken breasts.
Lightly spray or brush the prepared chicken with oil, bake for 8 minutes, turning halfway through (4 minutes each side)
Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
 
You could eat this as is, or serve with salad. Even over pasta if you're not Paleo.

Summer Grilling

Remember the whole explanation about why my back deck is a serious health hazard? Right, well....even though its a little shaky, and splintery, and rotting...my grill still sits out there (actually its the only thing out there because I'm afraid anything else would be too much for the deck to handle). And I cannot stop using my grill...ever. I use my grill in 3 feet of snow some days. Besides, if anything just screams "SUMMERTIME!!!" its grilling...and grilling burgers specifically.
I enjoy a good burger as much as the next person, although I am currently going bunless (that sounds a little dirty doesn't it?!  lol). I like to pile my burgers up with onions, pickles and lettuce; then drown them in mustard, with a little ketchup in there too. However...like salads, burgers can get boring if you do the same old thing all the time, so I play around with them. I've done Greek lamb burgers, jalapeno burgers, double-patty-cheese-in-the-middle burgers...oh and many more. Tonight though, I tried something I haven't done before. I don't know why I haven't done it, because with my love of feta cheese you'd think it would have been at the top of my experiment list...oh well...I'm trying it now!!

Warning: If you do not like feta cheese, I would not eat this burger! But you really don't know what you're missing, you poor, poor thing you. If you really felt it necessary you could substitute for a cheese you do enjoy.

Also, this burger incorporates onions and such into the meat itself, but you can absolutely still serve onions and lettuce and whatever you like on the top! I might recommend Tzadziki Sauce (below and in archive) because it complements the Greek-ish elements in the burger.

Feta Stuffed Burgers
Ingredients:
1 pound extra lean ground beef (I use 96% lean)
1 small onion, grated
1 clove garlic, chopped
1 tsp oregano
1 tsp hot smoked paprika
2 Tbsp parsley
1 tsp lemon zest
salt and pepper to taste
1 egg
1 Tbsp olive oil
1/4 C ground flax seed (not flax meal, as that is too fine)
1/4 pound feta, in blocks, not crumbled

Directions:
Mix the beef, onion, garlic, oregano, paprika, parsley, lemon zest, egg, oil and flax in a large bowl.
Grab 1/4 of the mixture, form a ball, flatten it to about 1/4 inch thick, place a slab of feta on one side, fold over to cover and seal the sides.
Grill, over medium heat, about 5 minutes per side, or to desired doneness.
You may top with whatever you like.

Tzadziki Sauce Ingredients:
1 large cucumber, cut into large chunks
1 C. plain Greek yogurt
3 cloves garlic, peeled
2-3 tsp lemon juice (depending on your preference)
salt and pepper

Hubby ate his burger on a bun, since carbs don't have the same evil affect on him as on me :-)
And yes....those are veggies you see on the side there! Our local Sprouts Farmer's Market sells these; they are sliced veggies with a sprinkle of salt, and then dehydrated. Makes you feel like you're getting the crispy chip satisfaction, without all the added junk. And my Pixie loves them! Can you hear my maniacal laughter over there? This is one of my "sneaky veggie methods" since the kid wont touch them if they're obvious.

Summer Time...and the Living's....

...well....not exactly easy. But the living is getting better (and I know you started to sing the Summer Time tune; don't try to deny it).
Pixie is almost fully recovered from her ear/sinus infection. She's still coughing a little bit, and the runny nose is still permanent; but otherwise the antibiotics seem to have taken effect, and she is a happy wild toddler once more.
Hubby, thankfully, does not have pneumonia. Full chest X-ray came back clear, so its just a bad case of bronchitis. He gets to relax at home this week, watching TV, eating whatever he wants, and enjoying his codeine laced cough syrup. 
I'm going to admit that I am jealous. No, I don't care to be sick...but holy cow I desperately want a break!! I want to wake up (at approximately 930 AM) after a solid 12 hours of sleep, and find that my house has miraculously been cleaned and organized overnight. Someone else will get Pixie dressed and to day care. I will sip fresh lemonade (made by someone else) on my front porch, while watching a team of attractive men, in jeans and tight white t-shirts, make my yard a show stopper. I will have a good workout, in whatever way I see fit. Then I will sit back, relax, and not do another damn thing for the rest of the day (at the very least. Maybe for 2 days). Relaxing means I will watch all the chick flicks I love, that Hubby will never consent to watch. I will get lost in the fantasy land of whatever book I happen to be reading. And I will not, absolutely will not, allow any discordant noises into my bubble. I will still find my house spotless at the end of this idyll, and I will be relaxed for the first time in way too long.
Ahhh....yeah....that will never happen. At least not for the next 30 years (approximately) while I have children of any age in my house. But...if I could at least get one part of my dream...please, little house gnomes, clean for me!! Haha.

Anywho....since it is Summer, Summer, Summer Time, I don't like to eat really heavy meals. For some reason they seem to clash with the bright, airy, fresh weather. I've discussed in the past, the fact that I love salads so very much, but that they can easily get boring. Boredom will kill any healthy eating habits you have...so it must be avoided at all costs. Plus, salads have to satisfy both the need to be healthy, and the desire for fulfillment (especially for Hubby who is a bottomless pit sometimes).
So here is a healthy, hearty salad, that wont weigh you down, and should make everyone happy!
Note: If you do not like Feta cheese, you can use shredded cheddar, or a mild goat cheese.
Also, put the salad together first, then serve the dressing on the side. This allows better control over how drenched the salad gets.

Avocado Chickpea Chopped Salad
Ingredients:
2 large romaine hearts, washed and chopped
1 C pulled cooked chicken breast (remember to always season your chicken!!!!!)
1 (15.5 oz) can chickpeas, rinsed and drained
1 C grape tomatoes, sliced in half
3/4 C roasted red pepper, diced
1/4 C crumbled feta cheese
1/3 C cilantro, washed and chopped
1 small avocado, diced
1/2 C BBQ ranch dressing, if desired

Directions:
In a large bowl add lettuce, top with all ingredients except for avocado and dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with dressing if desired

Cool leftover idea #1: Mix a small portion of leftover salad with some eggs/egg whites in the morning for a tasty scramble or omelet!!

I Missed You Guys!!

It has been 11 days since my last post. For those of you that keep up regularly, that is the longest I have ever gone in between, and it is highly unusual. I apologize if you've practically shriveled up and died from a lack of tasty recipes and witty repartee (right, cus you depend on me that much, ahahahah...hahahahaaa...ha).

Let me explain....I last posted Friday, June 7th, headed into a weekend of not-much-happening. So, of course, I planned to make a few meals, maybe clean house, go grocery shopping. Yeah....none of that happened. My beloved Pixie was Mistress Grumpy Pants starting Saturday morning, and if she wasn't in my arms, she had her arms wrapped around my legs. We decided getting out of the house was a good solution, and so did a little bit of shopping, played with sidewalk chalk, and tried not to aggravate her. Sunday was worse...Pixie loved getting to go out with Grandma and Auntie, but it could only distract her for so long. After nap, she was complaining that her head hurt, and had a low fever (about 100.5). Tylenol to the rescue and all seemed well. Corned Beef in the Crockpot was an easy solution for dinner.

Shame on me for thinking I could get off that easy....Things really snowballed downhill Monday, when my precious, sweet baby popped a fever of 104.6. Yes ONE HUNDRED AND FOUR point SIX degrees!!! I'm pretty sure that was my first, ever, panic attack. What's worse, I had to keep it all internal, because if Pixie saw me panic, she'd be 10x worse. I'm pumping Tylenol into her, having her drink Pedialyte, she's eating ice cream in her diaper, and I'm on the phone with the Doctor. We finally get her in, poor kid's got a severe double ear infection, & a minor sinus infection (she's one of those kids that you would never guess was ill; no extra redness, no ear fiddling, no excess wax...sigh). We get antibiotics prescribed and head home to tough it out.

Tuesday was much the same, I couldn't get her below 100 degrees to save my life, and she had a 4 hour nap...mommy took 1 hour HA. After which, I tried my hardest to convince myself that my throat did not hurt, not one little bit. We spent the afternoon stripping sheets of the beds, using up my store of Lysol wipes, and sipping hot tea.

Wednesday she had no fever aaaaallllllll day! I can't tell you how excited I was (I'd have been more excited if Hubby didn't report a sore throat, and if every inch of my body hadn't ached to the bone). So I decided Thursday, that I was going back to work (despite a sore throat and being dead tired), she was going back to school, and all was righting itself in my world. All seemed to be rolling along until about 11AM...when the school called; Pixie was back up to 102. [Insert repeated head-desk thumping here]. I had to go pick her up on my lunch hour, and take her home to Hubby (who elected not to work, as his throat was still super sore, and he had started the body aches). Thankfully, her school is run by parents, who understand that antibiotics may need some time to fully kick in, and allowed that if she had no fever Friday morning, she could still come back to school.

I took her temperature in SIX different spots Friday morning....no sign of fever. I did a happy booty dance around the nursery (much to Pixie's amusement), and shuttled her out the door (coughing in a light, airy way as I went). I am pleased to say that Pixie has been doing very well since then. She's still pretty snotty, which is contributing to a hacking cough....but it is all clearing up, and I'm so very very thankful.

That's the end of the good news (just a little blip of light there haha). Because, while my little tickle cough is improving, Hubby is most definitely not. We seemed to do pretty well this weekend, enjoying a housewarming BBQ, and our Renaissance Festival in celebration of Father's Day (Pixie gave hubby a grilling apron with handprints, and a DVD he wanted); but Sunday night into Monday Hubby's cough worsened. And last night (while helping the in-laws pack up some more items), he stated that his chest hurt to cough/breathe/laugh/sneeze..etc. etc. [This is the point where my eyeball started twitching]. 

This morning, I am sorry to say, he looked like hell, and was hurting worse. So....off to the doctor for him, off to school and work for Pixie and I respectively.
All of this has made me decide that I need more meditation, or wine, in my life....maybe both. I'm a woman on the edge!!

I know that was a lot to read, it was probably very boring....and I thank you for putting yourself through it.
I did manage to make a couple of meals in the midst of all that chaos, and though there was a lot of eating out, and severe lack of exercise, I maintained my weight. Kudos for me!!
Here's what I was able to manage (although without pictures, as I just kinda spaced it):

NOTE: These are not all Paleo friendly, as they involve potatoes...but Hubby had really been craving taters, so I indulged him.

Cheesy Cajun Fries with Cajun Guacamole, Bacon and Fried Eggs

Ingredients

2 Tbsp olive oil

1 Tbsp Cajun seasoning

1 Tbsp creole seasoning

1/2 tsp pepper

4-6 oz freshly grated sharp cheddar cheese

2 fried egg

4 slices thick-cut bacon, fried and crumbled

Guacamole

Directions

Preheat oven to 450 degrees F.

Place cut potatoes in a large bowl and drizzle with oil, Cajun season, creole seasoning and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!

While the potatoes are cooking make the guacamole.

When the fries are done cooking top the whole pan with the shredded cheddar cheese and place back in the oven for about five minutes or until the cheese is melted. Or you can divide the the fries between individual oven safe serving dishes and top with equal amounts of the shredded cheddar cheese.

Remove the cheesy fries from the oven and plate them. Top with with the guacamole, fried eggs and crumbled bacon.

Corned Beef Poutine with Guinness Gravy
Compliments of Kevin at Closet Cooking

Ingredients
1 tablespoon butter or bacon grease
1 onion, sliced
1 clove garlic, chopped
2 tablespoons butter or bacon grease
2 tablespoons flour
2 cups Guinness or other Irish stout
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
salt and pepper to taste
1 1/2 pound french fries, cooked
1 cup cheese curds, or shredded cheddar
1/2 C. corned beef, cooked and shredded/diced

Directions
Melt the better in a pan over medium-high heat, add the onions, saute until they start to caramelize, about 30 minutes, adding water or Guinness to . the pan as needed to prevent burning.
Add the garlic and saute until fragrant, about a minute.
Add the butter and cook until bubbling, about 1 minute.
Add the flour and cook until it turns golden brown, about 2-4 minutes.
Add the Guinness, mustard, Worcestershire sauce, sugar, salt and pepper, reduce the heat and simmer until it thickens, about 7-10 minutes.
Top the fries with the cheese curds, corned beef and the Guinness gravy and enjoy.

Tip: If you cannot get cheese curds then shredded cheddar, preferably an Irish white cheddar would be an amazing replacement!Note: We followed the recipe on this one, and found the gravy a bit overwhelming. I recommend replacing some of the Guinness with a beef broth. Also, you don't need so much gravy on the fries...

Thai Chicken Wings with Peanut Sauce

Ingredients:

2 lbs. chicken drumsticks or wings

1/2 C salsa (in archive)

1/4 C Peanut Butter (I used sunflower seed butter, as a more Paleo friendly option)

3 Tbsp lime juice

3 Tbsp soy sauce

3 Tbsp water

2 Tbsp fresh chopped ginger

1/4 C sugar

2 cloves garlic chopped

 

Directions: 
Place all ingredients in crockpot & cook on low for 5-6 hours. These will be fall off the bone tender...


That's it....3 meals in 11 days. Oh well...back on track this week!
Updated posts to come!

The Art of Entertaining

I love to entertain. Friends and family, mingling, eating, drinking, laughing....potluck style, or with me making all the food. Doesn't matter, I love doing it. ~There will be a lengthy post regarding the food and festivities for Pixie's birthday party at the end of the month too...
Sadly, however, I don't entertain often at this point. Because my house is small, and my kitchen smaller still (we'll possibly discuss my house envy issues at a later point in time). We do still have a few people over sometimes though. Like tonight!! Hubby's cousin and his wife and daughter came to dinner. 

Our major house goal for this year is to redo our back deck. Sadly, it is original to the house (1995), it is wood, sits 12 feet off the ground, and it has never been maintained. I fear for my life every time I go out to turn my grill on; and Pixie has never once set foot out there (and therefore has never set foot in the back yard itself). To top it all off...my yard looks like a jungle. Not a cool, green, tropical island type jungle; but a scary, brownish, grass-will-eat-your-toes kind of jungle. Because it was also not well maintained when we bought the property. So....we're finally taking the reins here and gutting the whole damn thing. The deck and weed execution this year...and making things look pretty next year. I have a full 5 year plan for the whole house (because smallness is only one issue, and I hope to upgrade, so it needs to be saleable)...but since I'm not addressing those items at the moment, we'll move it along.

Now...what on earth does rebuilding my deck have to do with my dinner guests? Well...thankfully Hubby's cousin has much experience with deck building! This is even more handy, because Hubby and I have zero experience. So...because we want a deck that is stable, safe, and attractive, we need all the help we can get! Dinner tonight served the dual purpose of getting to eat some good food with family, and getting a helpful diagnosis of the deck.

At this point in time, Pixie is our only picky eater; so I was able to make a new recipe, that I still felt would be satisfactory for everyone (Pixie opted for chicken nuggets): Cheeseburger Casserole!
I saw a mention of this on Pinterest at one point and thought, well that sounds good, and different! You know how I gravitate towards different... I adapted to suit my needs/tastes of course, but this is a really straightforward recipe!

Cheeseburger Casserole
Ingredients:
16oz uncooked rotini pasta (I used Tinkyada brown rice pasta for GF)
2 tsp EVOO
2 C onions, finely chopped
2 garlic clove, finely chopped
1 lb lean ground beef (96% lean)
3/4 tsp salt
1/2 tsp black pepper
4 tbsp tomato paste
28 oz diced tomatoes
4 tbsp Dijon Mustard
3 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles
Mustard and Ketchup

Directions:
Preheat oven to 350 degrees. 
Spray a 9 x 13 inch baking dish with cooking spray. 
In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In meantime, in large skillet, heat oil over med-low heat. Add onions and cook until soft, about 5 minutes. 
Stir in the garlic and cook for 30 seconds. 
Stir in the beef and cook until browned; season with salt and pepper. 
Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. 
Sprinkle the chopped pickles over the top and serve. You could also squirt some yellow mustard and ketchup on top to make it even more cheeseburger-y.
 

This was super tasty, and everyone loved it!

Zen Meals

I am a big fan of Yoga, and Meditation. I generally combine the two. Used to be I could get away with just doing yoga a few days a week, and not have to bother with the treadmill, or circuit training. Now that I have realized I need to do more for myself, I do not get the opportunity to do yoga as much as I would like, and I miss it.
What I have started trying to work into my routine, is just a little light yoga a couple of nights before bed, and then a big yoga session on Saturday, while Pixie naps. 
For my light sessions I focus mostly on long, relaxing stretches, that relieve tension in the hips, back, neck and shoulders (which is where I carry it most, due to my work environment). I really concentrate on my breathing, making it as meditative as possible. I also play some music in the background; I alternate what exactly that is, but its always very very soothing. At the end, I stretch in Child's Pose for about 5 minutes, eyes closed, just breathing.
Then, on Saturdays, I have a full hour and a half, heavy yoga session, that gets my heart rate up. Then, for the last 30 minutes, I do my long stretches; and spend at least 15 minutes cross legged, eyes closed, breathing and keeping my mind a blank.
If you have not tried this, I highly recommend it, at least 2 days a week. And it can be for as little as 5 minutes, or as long as an hour (or more if you have that kind of time). It has really reduced the amount of stress I feel in my body, I sleep better, and I am more loving and open with my husband and child.

I have also found, that on nights when I do yoga, I feel more detached. Somewhat like floating a bit outside of my body, in a very soft, plushy, comfy environment. If that doesn't make sense, I'm sorry, but I can't figure out how else to describe it.
Therefore, the last thing I want to do is eat something really heavy (since I don't eat before working out, even light yoga....bad for the tummy). I generally prefer salads, light soups, or veggie only dishes.
Tonight I decided to mix it up my having some fish (really trying to work on eating more of this super-good-for-you food!!). Sadly, fish is getting up there with beef at the top of the price range :-( Such a disappointing development for one in a land-locked state. But, I splurged on a couple of halibut fillets for tonight, and even took it a step further by wrapping them in some prosciutto (a nice little crisp to it, some saltiness, mmhmmm).
I took some inspiration again from Kevin at Closet Cooking, and made a little asparagus puree (and kept some tips whole) to eat with it. Overall, very refreshing, high in good vitamins and fats, and satisfying.

Prosciutto Wrapped Halibut with Asparagus Puree
Ingredients:
1 Tbsp butter
1 clove garlic (chopped)
1 leek (finely sliced)
1/2 lb asparagus (cleaned, trimmed and cut into 1 inch pieces, save a few tips)
1 C spinach
salt and pepper to taste
2 (6 oz) halibut fillets
salt and pepper to taste
4 thin slices prosciutto
1 Tbsp oil

Directions:
Melt the butter in a pan.
Add the leek and garlic and saute until tender, about 3-5 minutes.
Meanwhile, simmer the asparagus in a small amount of water until tender, about 3-5 minutes.
Add the Spinach to butter/leek mix and cook until wilted, about a minute.
Puree the leeks, asparagus and spinach in a food processor.
Season with salt and pepper to taste.
Place the sauce in a pan on low heat to keep warm, and add the reserved asparagus tips.
Season the halibut fillets with salt and pepper and wrap in the prosciutto.
Heat the oil in an ovenproof sskillet.
Add the fish and cook until golden brown, about 2-3 minutes per side.
Transfer skillet to preheated 450 degree oven, and bake until the fish has finished cooking, about 5-10 minutes
Put a little of the asparagus sauce on your plate, then top with the fish. Spoon additional sauce (consisting of as many asparagus tips as you can manage) over the top of the fish..

WTF = Weight the Frack?!?!

I gained 2 pounds.

I realize that that is not a significant amount. And it could just be water, maybe I had a tad too much salt over the weekend.
But dagnammit!!! You mean to tell me I used that bloody treadclimber 3 days, and started that bootcamp, and I couldn't cough, or sneeze, or laugh, or even freakin breathe, without wanting to curl up in a ball and cry all week/weekend.....and I GAINED TWO DANG POUNDS!!! This reminds me that I need a soundproof room in my house...so I can just go in sometimes, and scream, and curse. And neither my family, nor the neighbors will know that I'm insane.

This kinda leads into rant #2 for today.....my husband is an enabler. He's skinny, always has been, always will be. So he eats whateverthehellhewantstothetuneof3000caloriesaday!!! Jerk. 
So this past week he ran across this recipe for Salted Caramel Brownies. A layer of brownie mix, pretzels, another layer of brownie mix. Bake that. Then top with oodles of caramel sauce and sea salt. Are you shitting me? I agreed to let him make them, if he agreed to take 98% of it to work. Thankfully he was happy to do so. Now, he can have a couple of brownies just for home, and I'll take one or two bites, instead of being tempted by a whole tray.

Having said that, however, my options are fairly limited as far as extreme measures to get those dastardly two pounds back off; considering that I have to make foods that are both Hubby, and Pixie friendly. I'm considering having a couple of "raw" days (You've heard of these I assume? Nothing but raw fruits and veggies for a couple days). But...working that around two other people's meal plans is really dang hard, especially when neither one of them willingly eats raw vegetables 90% of the time. So....I'm going to continue working out, and bootcamp, and eating as well as I can...and attempt to plan a couple of raw days for later this week. Then, when I weigh myself next week, I will have dropped those two pounds, and maybe 1-2 more, as a bonus.

So for tonight's dinner, I think we're doing fairly well overall. It does involve cheese, but also cauliflower and various other veggies.
Remember me giving a shout out to Closet Cooking in my Liebster Award post? Well this recipe comes from Kevin's blog, and sounded so amazing, I had to try it!!

Roasted Cauliflower and Aged White Cheddar Dip
Ingredients:
1/2 small head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
4 ounces cream cheese, room temperature (I use the neufchatel type, which is less fat)
1/2 cup sour cream or Greek yogurt (I used Greek yogurt to cut calories/fat)
1/2 teaspoon thyme, chopped
1 clove garlic, chopped
1 cup aged white cheddar, shredded

Directions:
Toss the cauliflower in the oil with salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Puree everything in a food processor and pour into a baking dish.
Bake in a preheated 350F oven until the sides are bubbling and the top is lightly golden brown, about 20-30 minutes.

I served this with celery, carrots, zucchini, and bell pepper as dippers. I did slice up a very little bit of crispy boule bread, to satisfy Hubby.
My guesstimate for calories and whatnot (this is for the whole big dish and DOES NOT include the veggie dippers): 
Cal: 1620    Fat: 129   Carbs: 37   Fiber: 11.5   Protein: 82.5   Sugars: 22
I realize those numbers can be quite scary, but this makes a big portion of dip. I ate less than a quarter of what was there!! So, that's not so bad overall....about 270 calories worth of dip for me. Then plus the veggies of course...