Mmmm...Cheese

I started a fitness bootcamp yesterday. I couldn't tell you what - in - the - hell possessed me to do so (because today I can hardly freaking move!!!)...but I did it. I thought I was gonna die halfway through, when we started our second round of the 20 stations set up. Why do we need three stations of push-ups?! And why isn't there a "just lie there" for a minute station? (Oh wait....that IS the push-up station!) 
Really though, I'm lucky enough to work in an office that is health conscious. This March they put a brand spanking new fitness center in downstairs. I have committed to using the dastardly, evil treadclimber three days a week. The other three "workout days" (cus Sundays I just sit on my toosh), I have been doing yoga, or Zumba with my good buddy Xbox. But...the fitness center downstairs offered free bootcamp and asked what days would work. So now Monday, Wednesday and Friday I visit the treadclimber. Tuesday and Thursday I will do bootcamp. Saturday is still yoga or Zumba while Pixie naps. And Sunday's will now consist more of lying on my toosh (you get the visual image with that?). Coupled with healthy meals (like last night's quinoa dinner), I am hoping to see these last 40 pounds melt off by year's end.
All I have to do, is keep telling myself that bootcamp is a smart, healthy, good decision. Really.

Anywho....What is it about cheese? Its great on crackers and sandwiches, great paired with sweet fruits, great melted, great iced, great all by its little ol self....It ranks up there with avocados in my book. And I luuurrve cheese on pasta! Most notably, of course, traditional mac n cheese. In my new much-less-pasta lifestyle, I have found many suitable pasta replacements to smother in cheese. I make a killer cauliflower "mac n cheese" with ham. Last night I figured I'd try one of my favorite new foods in a "mac n cheese" style...quinoa! And I tossed in some veggies to give it an extra health kick. And if I'm lucky...Pixie will think its awesome and eat some too! This will certainly satisfy the need for cheese, and is really quite pretty!

Cheesy Quinoa (Bonus Vegetables)
Ingredients:
1 Tbsp butter (#1)
3/4 C shredded carrots
1 C finely chopped broccoli
2 tsp minced garlic
2 C dry quinoa
4 C chicken broth (I used low sodium)
2 Tbsp butter (#2)
1 1/2 C shredded cheddar cheese
1/4 C milk (or to desired texture)
salt and pepper to taste

Directions:
In a medium pot melt butter #1 over medium heat. Add carrot, broccoli, and garlic, and saute for 2-3 minutes.
Add quinoa and chicken broth, increase heat, and bring to a boil.
Cover the pot and reduce heat to medium low.
Cook 10-15 until quinoa is tender and liquid is absorbed.
Stir in butter #2, cheddar cheese, and milk to desired consistency. Season with salt and pepper to taste.

Note: The leftovers freeze well!
Also, please feel free to use whatever veggies you like! Broccoli and carrots are not a requirement. Just make sure to keep it around the 2 Cup mark, so you don't get too watered down.

I did also make dinner Saturday night (although neither Sunday or Monday, due to holiday BBQs with the family).
We've discussed the fact that Hubby is a manly man with food sometimes. One thing he really enjoys is a good burger. I ran across this recipe for Loose-Meat Sandwiches on Pinterest, and decided to give them a try. The recipe is made using the crockpot...which we all know is one of the very best inventions of all time. Plus...it is really quite healthy! Make sure to use the lean ground beef though.

Loose-Meat Sandiwches in the Crockpot
Ingredients:

1lb extra lean ground beef or turkey (the lean is important)

1 onion, finely diced

2 tsp kosher salt

1 Tbsp garlic powder

1 Tbsp truvia (one packet if you have it that way)

1 Tbsp prepared mustard (I used just yellow. You could mix is up with Dijon or Brown tho)

1 Tbsp apple cider vinegar

2 C beef broth (I used low sodium)

8 hamburger buns (I used gluten free bread, toasted)

traditional hamburger fixen's (pickles, tomatoes, lettuce, mustard, etc)

Directions:

Use a 6-quart slow cooker. Crumble in the ground meat (it needs to be thawed, or it'll cook in a big clump). Add onion, sugar, spices, mustard, and vinegar. Pour in the beef broth. Mix well until everything is fully incorporated---you may want to use your hands. Cook on low for 8 to 10 hours (stir occasionally during cooking). Stir well before serving by scooping with a slotted spoons onto hamburger buns. Top with your desired fixings.

Hubby had a full sandwich, I chose to eat mine open-faced. I at the leftovers without any bread at all. :-)

Liebster Award Honors!

I have been given the most delightful honor of being nominated for the Liebster Award! My thanks to a dear childhood friend, Becca. She herself has also been nominated, and you can find her blog Ledoux Sands here. She blogs simply about her life, which is good for all of us, as she has some wonderful insight, and humor to impart.

Let me just briefly explain how the Liebster Award works:

The Liebster Award is given to up and coming bloggers who have less than 200 followers. So, what is a Liebster?  The meaning: Liebster is German and means sweetest, kindest, nicest, dearest, beloved, lovely, kind, pleasant, valued, cute, endearing, and welcome. Isn't that sweet? Blogging is about building a community and it's a great way to connect with other bloggers and help spread the word about newer bloggers/blogs.
Here are the rules for receiving this award:
1. Each person must post 11 things about themselves.  (Either 11 questions from the person who nominated you, or 6 facts about yourself, and 5 questions from your tagger)
2. Answer the questions that the tagger set for you; then create questions for the people you’ve tagged to answer.
3. Choose 11 people and link them in your post. (I could not find that many blogs I knew about with so few followers so....)
4. Go to their page and tell them.
5. No tag backs!


Ok, so...facts about myself:
1. Hi, my name is Andi, and I am a Foodaholic. I can't even claim to be in recovery or anything, haha. But really...I love food. All kinds of food. Usually in large quantities. Hence the reason for writing this blog; to be held accountable for what I am eating. Its working!! I've lost 30 pounds so far, and I don't feel that I am "dieting" I am simply changing things up, in a healthier way. I still love all the food: pizza, Taco Bell, cheeseburgers. But I am reining it in a little bit, and finding ways to make those desired foods healthier.

2. I sniff babies. Ok...really just my baby...usually. There's just something about the way babies smell! My sister-in-law claims its the smell of "innocence" and it fades. But my Pixie is almost 2, and she still has that delicious baby smell in full force. Its not-quite-baby-powder, not-quite-baby-shampoo, not-quite-clean-laundry smell. It is more prevalent in girls, honestly, but baby boys still have it for a little bit. I love the (rarer now that she's mobile) chances to just cuddle my baby and smell her head/hair. Makes my heart just well up and over with love.

3. I am a book nerd. Always have been, always will be. I firmly believe it is a trait I inherited from my father; and I think Pixie might end up the same way. I read every day. I'm happiest if I can read for hours and hours every day. I read on the couch, I read at work on lunch, I read in bed, I read at the park. I need something built into my shower that will allow me to read in there...the heck with shaving! I can tear through a good 1000 page book in 4-5 days if allowed to do so. I don't hear outside noise (particularly when it sounds like someone trying to have a conversation with me); and when I "resurface" I sometimes have a hard time adjusting back to my reality. And I often find myself wishing that many things in my books were actually possible.

4. I cannot style hair. Particularly my own hair. I have had to resort to watching some YouTube tutorials on hairstyles. And I still fail at those. My poor baby girl, is going to be the one with "boring" hair all the time. Traditional braids, ponytails, and "Bobbles" (the little buns of hair you can make out of pigtails) are the extent of my repertoire. Plus, I have really uncooperative straight hair, so it wont even curl if I try to make it. It's pathetic really.

5. I believe in all sorts of supernatural things. Ghosts: check. Aliens: check. Magic: check. Karma: check. Past lives: oh yeah. Magic: double check. Do I have issues with others who believe differently than I do? Heck no! As long as you don't try to force me into your beliefs, we've got no problems. But seriously....I have Deja Vu all the time, sometimes more than once. I very firmly believe I have had at least 3-4 past lives, and fully intend to find someone who can help me look into that. Ghosts are just there. Same with aliens. We've all experienced Karma. And magic...magic is my very most favoritest thing to believe in. I have experienced a couple of things in my life that I believe are magic, or are the result of magic. I have been to some places that I think are made up of almost entirely magic. There are things in this world that just could not be, without magic of some sort.

6. I was a stalker. Not the creepy picture taking, always outside your house stalker. But a very meek, shy, quiet, fade into the wallpaper stalker. Of my now-husband. HAHAHAHA! Yeah...you read that right. He knows it too. We were both in orchestra my Freshman year of high school. I played violin, he played cello, so we sat across from one another. And he was soooo hot!! Still is...but that's beside the point. So I decided I was absolutely in love with him, and followed him (quietly and meekly) through the halls all day long. Then he graduated...and I was heart broken, because I am pretty sure he didn't know I existed. Then...in my Junior year (when I finally had boobs and some confidence) he returned to coach one of my sports teams. It didn't work out then either, hahahaha. But, a few years later, his cousin (a good friend of mine) passed along my phone number, and it was all history from there! Fate exists....

Sadly, I was unable to get questions from miz Becca, so I kinda made up my own! ;-)

If you could play any musical instrument, which would you choose?
I have played the violin, but would love to pick that back up and get better at it.
As far as learning a new instrument....the harp. It may seem weird, but I have always thought they are one of the most beautiful sounding, and looking, instruments. Plus...they're very Irish ;-) We all know how much I love Irish.

Your house is burning down and you have to evacuate immediately. Which three items do you take with you?

Well...my family and pets don't count. They are living souls, not objects so...
My cell phone and charger (gotta be able to contact 911, parents, etc.)
My baby's favorite stuffed bear and blanket. She needs to be warm and comforted.
My little jar of my father's ashes with his picture.

If you could invite anybody in the world to lunch, who would you take and why?

The whole world, across all times....Jane Austen. The language in her writings may be hard for some people to get through; but her stories are amazing, and really quite witty. I would love to just dress the period, have a lovely lunch, and chat about how she saw the world.
The modern world...Robert Downey Jr. I know what you're thinking...it is not just for his looks (although those are not at all bad, lets be honest). He is extremely funny, and very intelligent. I honestly think it would be one of the most amusing, interesting lunches of ones whole life.

What is your favourite smell?

I can still remember how my father smelled. For a little while, after he passed, I would still smell his clothes. That smell, and Pixie's baby smell (see above) are tied at the top for me.

If you had an extra room in your house, what would you use it for?

Library.
No ifs, ands, or buts. Built in shelves lining the walls, a couple super comfy chairs, fireplace, a great old desk....
I have it all built in my head. Some day....

My Nominees are:
(One of these may have more than 200 followers....oopsie! Oh well.)
Pasta Princess and More (not just pasta, but oh boy does she have some good stuff!)
Yeah...I'mma Eat That (The author is very witty, and makes some very healthy, very amazing food)
Baby Sideburns (This woman is one of the most hilarious people on the planet, no joke)

Yeah...that's all I've got really :-/

A couple other food blogs that I love, and recommend (even though they do not meet the Liebster qualifications) are: Closet Cooking and PaleOMG. Both chock full of good food, and good humor! Also: One Good Thing by Jillee...she is SO creative!

Don't Sweat the Good Stuff!

,Why skip the "good" food, or feel guilty about indulging in it, when you can simply tweak things here and there and make it healthier?!
This ties into my subject from the other day, about new ideas as well.
We all know I enjoy Italian food; lasagna, parmigiana, classic spaghetti and meatballs...but one thing that I actually have to be in the mood to enjoy, is Alfredo. I quite like Alfredo sauce, but for whatever reason I'm just not as big a fan as I am of the red sauce. Lately, though it has been sounding mighty tasty. And fattening! Heavy cream, oodles of cheese, flour, butter!! Eeek!
Then....Pinterest made a timely appearance! Using cauliflower to make an Alfredo sauce. Well...that, uh....that's just brilliant! The recipe I came across was pretty comprehensive, and can be found here. I did however, make a few tweaks, to satisfy my own tastes. Please feel free to do this for yourself as well!
I used the remaining 8oz. of sweet potato pasta, leftover from my Avocado Pasta the other night. Again, you can find these, and other pastas here.

This sauce was so creamy! More so than any strictly dairy based sauces I have made before.

 

Cauliflower Alfredo
Ingredients:

16 oz. uncooked fettuccine noodles

2 heads cauliflower

6 C vegetable broth

5 cloves garlic, minced

1 Tbsp. butter

1 tsp salt

pinch of nutmeg

pinch of black pepper

1 tablespoon olive oil

1/2 C. freshly grated Parmesan cheese

2 tsp. dried parsley

1 Tbsp. fresh chopped chives

1/4 C. heavy cream

1 1/2  C. starchy boiling water from pasta pot

Directions:

Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. The longer you cook it, the smoother the sauce will be.

Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

As garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.

Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.

Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and allow it to warm up.

Gradually add the Parmesan cheese, waiting for each portion to melt before adding the next.

Add parsley and chives, and stir to combine.

Keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Feel free to garnish with fresh Parmesan, fresh ground black pepper, and a pinch of cayenne!

NOTE:

I like really saucy pasta!! If you do not, please cut the sauce ingredients in half.

By the way...I did technically make dinner last night, but it wasn't really anything that involves a recipe so....

1 ripe avocado

Goat cheese

Prosciutto

Slice avocado in half and remove pit. Gently slice each avocado half into 4 slivers, then scoop out of peel. Sprinkle lightly with lemon juice, and black pepper.

Place your desired amount of goat cheese in the dip of each avocado slice.

Cut each piece of prosciutto into 3rds, lengthwise. Wrap each slice of prosciutto around an avocado slice, securing the goat cheese in place. Sprinkle with chili powder.

This was an extremely tasty, but very rich dish...I couldn't quite finish my whole avocado.

Also...for future reference, this could be fantastic with herbed goat cheese...

I Love New Ideas!

I really do. I am certainly not the person who is afraid of change (in most areas, lets not get too crazy here folks). I particularly love new ideas regarding food. Whether its as simple as trying new foods, or a more complex cooking method. I want to know it all!
I recently saw on Pinterest that you can hard-cook eggs in the oven! I haven't tried that yet, but it's an interesting idea. I also recently learned some more effective ways to store certain foods, to keep them fresh longer. I needed that so bad!!
When I saw the cooking method I used for tonight's meal, I was very excited; because it utilizes one of my very favorite kitchen tools: The Crockpot (fanfare)!!
My beloved husband bought me an authentic Greek cookbook for my birthday a few years ago, and it is already starting to look tatty round the edges. What I love most about this book, is that it gives you some very authentic and complex recipes; but it throws a few in there that take into account the more "modern" "Americanized" approach to cooking that is in use now. Meaning, it gives traditional recipes in a way that allows for modern appliances; knowing most people dont have a giant spit in their yard, nor the time/ability/desire to go through some of the more extensive cooking techniques. You can find copies of The Grecian Plate here.
One of the most popular recipes (in my house) from this book is for loose meat Gyros. Loose meat meaning it is simply ground meat, and not packed into a huge loaf and cooked on a spit (like you would see in traditional Greek restaurants). I use ground beef, and ground lamb, and brown it in a skillet, with all the other ingredients. It is extremely tasty, but messy, and definitely not the traditional version of a Gyro. SO....when I came across the suggesstion of doing packed meat Gyros in a crockpot, well...I had to try them!! They were super quick to put together, I chose to do mine the night before, and refrigerate them until ready to pop into the crockpot the next morening before work...but I did all the steps in 10-15 minutes. It was like little meatloaves, they held together really well, and looked more like the "on-the-spit" version of Gyros when sliced. Obviously this makes them much more fork-friendly than a loose meat version; which is handy since I am not eating mine inside a pita. Just pile the meat on a plate, drizzle with tzadziki sauce, and a sprinkle (or heap if you love it like I do) of feta. Mouth-watering yumminess ensues.

Crockpot Gyros
Ingredients:
1 pound extra lean ground beef (I used 96% lean)
1 pound ground lamb
1 onion sliced
3 cloves of garlic minced
4 teaspoons Greek seasoning (below)

Directions:
Place onion and garlic in the bottom of crock pot
Mix together meat and Greek seasoning
Form into two small loaves and place on top of onions and garlic
Cook on low for 4-5 hours or until done
Top with Tzadziki Sauce (below) and feta cheese. You may also choose to top with fresh diced tomatoes and onions.

If you're not doing Paleo, these are great in, or on, a pita!

Greek Seasoning
Ingredients (all seasonings are in dried form):
2 tsp. salt
2 tsp. basil
2 tsp. oregano
2 tsp. garlic powder
1 tsp. dill
1 tsp. marjoram
1 tsp. pepper
1 tsp. parsley
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all in a small bowl or bag.

Tzadziki Sauce
Ingredients:
1 large cucmber, 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

Directions:
Place cucumber and garlic in food processor with a spoonful of yogurt to start with. Pulse until there are no chunks.
Add lemon juice and pulse until blended in.
Add yogurt while pulsing, until mixture is well blended, and not too thick (you can adjust the amount of yogurt you use to however much you like).
Season with salt and pepper to your taste.
It is best to let this chill until you're ready to use it.

Rewarding yourself

We all set goals in life. To own our own home, to get that corner office at work, to lose 25, 30, 100 pounds...The most important part about setting goals is rewarding yourself appropriately when you achieve them! Buy that great painting you saw, to hang on the wall of your new bedroom. Buy a new tablet to aid you while working in that corner office.
Rewarding yourself for weight loss can be a little more difficult though. Going out for a celebratory dinner and drinks sounds a little counter-productive. So what other things can you do?
I am beyond thrilled to announce that since the beginning of February (I started this blog at the end of February), I have lost 30 pounds (Hubby looked at me like I was a lunatic when I did a happy dance in the bathroom this morning)! And I am still dropping! Part of my success is the workouts I begrudgingly participate in 5-6 days a week. But a huge amount of it is my diet. Using this blog to help keep myself accountable has been an unexpectedly successful tool. I have noticed that I am not as hungry as I was before. And when presented with multiple food options, I find myself wanting the healthier items vs. the unhealthy ones. Eating right is becoming a more unconscious decision, my body is letting me know that that is what it likes.
That being said, I do feel the need to give myself a pat on the back every now and then. I set three weight loss goals, the third (and final) one being my target weight. Deciding what the reward would be for each "phase" was quite difficult! What, other than food, do I love to do/have? I enjoy reading, I love shoes, I have a small jewelry obsession, I like to go swing dancing, and I like to pamper myself.
So...for reaching goal #1, I am rewarding myself with a new pair of boots for next winter, and a new pair of flip-flops for this summer. I've been needing new boots for a couple of years, but they can be pricey, and I have a hard time finding a pair I like. But I am going all out for this monumental celebration!
When I have achieved goal #2 I will have a spa day. Manicure, pedicure, maybe a facial...just a little down time for a busy mommy.
I have not finalized my decision on my final reward as of yet. The satisfaction at that time may be enough, but a little something extra wouldn't go amiss. Maybe a little weekend away with Hubby (see if Grandma or Auntie can keep Pixie). Maybe a few new additions to my wardrobe. I don't know. I will let you know when I decide!

Since I was feeling a bit celebratory today, I decided to give myself a little food-related treat as well. This is still quite healthy, but a little more indulgent than usual. This is a meal that people counting calories will need to plan into their whole day...since it involves avocado, and a pasta alternative (Hubby was very excited to see something that even just resembled a carb, haha). This is going to taste light, and fresh, and yet is still full of flavor! The sweet potato pasta I have used was quite a compliment to this sauce.
If even the thought of "pasta" made with sweet potatoes gives you carb anxiety, use another alternative: spaghetti squash, zucchini, or asparagus.
Find this, and other amazing alternative pastas here!

Avocado Fettucini
Ingredients:

8 oz pasta (again, see this site for many pasta options, I am also fond of Tinkyada brand GF pasta, which can be found at most supermarkets any more.)

2 large, ripe avocados

1 tsp Olive oil

Juice of 1/4 lemon

½ medium onion, diced

2 garlic cloves

Salt

Freshly ground pepper

1/2 cup cilantro

Directions:

Cook pasta according to package, drain and reserve ½ cup pasta water.

To make the sauce heat a small saucepan over medium heat and add olive oil. When hot, add onion and garlic and cook until tender, about 3 minutes.

Add onion and garlic mix, half of cilantro, lemon juice and all but 1/4 avocados to food processor or blender.

Process until smooth, add salt and pepper to taste. Add to warm pasta, stir to combine.

Add pasta water if needed to keep sauce from drying out & clumping to the pasta. Garnish with cilantro, remaining avocado slices, and serve. I also put a few chopped walnuts on mine.

Travel the World

I certainly would, if I could afford it. Would you? Why the heck not?! I have had the fantastic opportunity to travel to several different countries; and they have always deeply affected me mentally, emotionally, and spiritually. There have even been a couple of times where I have left part of my heart behind, ready to make me whole again upon my inevitable return...
Beautiful scenery, learning new languages, experiencing different cultures, learning histories, and eating exotic foods. That's the main reason I would go, haha. We've discussed how much I love different ethnicities of food. I am endlessly fascinated by how different regions of the world can present the same ingredient in so many different ways. Fried fish vs. fish tacos. Ground lamb gyros vs. whole lamb shanks. And everyone has a few seasonings that are particularly unique to their environment. Smoky chili powders, saffron, fresh oregano...how is it possible to not just completely fall in love with the endless experimentation of cooking?!

Tonight I am trying a dish that I have seen in several Middle Eastern cookbooks (and on various websites), and have adapted to my taste. It involves a whole slew of those unique spices I was just gushing about. Because of that, it is going to look like an amazingly long recipe, but trust me, it is not difficult! You toss everything in a pot, and simmer it...not hard at all. I beg, I plead...do not pass up this recipe because of the ingredient list!

Moroccan Chickpea Tagine
Ingredients:
2 16 oz cans of chickpeas, rinsed and drained. I used lower sodium.
1 26 oz. can diced tomatoes
1 large onion, diced
1 large bell pepper, diced. Color doesn't matter
1 small chili pepper seeded and diced or a pinch of ground cayenne pepper
1 large garlic clove minced.
Olive oil for cooking. I used extra virgin unfiltered. 
2 dried bay leaves, torn, remember to remove them before serving.
1/4 tsp of ground cumin
1/2 tsp of smoked paprika
1/2 tsp of turmeric  
Drizzle or two of honey or a couple pinches of Truvia to balance the acid in the tomatoes
A few saffron threads, crushed between your fingers to release the flavor.
A teeny pinch of nutmeg   
1/2 teaspoon of Moroccan ras el hannout spice (See my Archive)
Sea salt or kosher salt to taste
1 Tbsp. Garbanzo flour
Optional finishing touches:
Greek yogurt, drizzle of olive oil, sour cream, chopped flat leaf parsley, cilantro, slivered almonds.

Directions:
Add some olive oil to a large nonstick skillet or pot and saute the onions, bell pepper and chili pepper (or ground cayenne) with some salt on medium to medium high heat until soft.
When the vegetables are soft, add the bay leaves, spices, rinsed and drained chickpeas, tomatoes, garlic, sweetener, and the saffron threads. Adjust the salt and bring to a boil.
Turn down the heat to very low and simmer, covered, for about 20-30 minutes.
Remove the bay leaves.
To thicken the tagine, mash some of the chickpeas with the back of your spoon or mix some garbanzo bean flour with cold water and add it to the tagine toward the end of cooking. I highly recommend using a tablespoon or so of garbanzo bean flour mixed with equal parts cold water to thicken it.
Serve with optional finishes. I used simply the Greek yogurt and cilantro this evening.

Note:
If you're not doing Paleo, you can serve this with Basmati Rice, couscous, pita, or another carb of choice.

Happy, Healthy Mother's Day

A slightly belated Happy Mother's Day!! If there aren't any mothers who actually read this blog...well, happy belated weekend then...

I think I behaved myself very well this weekend, overall. Despite the temptation of various tasty, yet fattening, food opportunities, I limited my intake, and ate healthfully as often as possible.

We're finally getting the warmer weather I've been dreaming of, and cooking-wise that equals light, easy dishes. I have mentioned (just a couple times) that I love salad, but that I can't handle boring foods. So I have to come up with ways to mix things up! This weekend we got our good fat and Omega 3 fixes, plus indulged ourselves slightly with some Chinese and Indian takeout.

Friday was warmer, with a sprinkle of rain (really, like 2 drops), and I had taken some salmon out for dinner. I couldn't figure out anything as a side dish though, and so I decided a salmon salad was in order. To mix things up even more, I made the salmon fillets into salmon salad (like chicken salad), and we ate it over a bed of romaine lettuce. These weren't kiddie portions either! We had mounds of salmon over mounds of lettuce! And we must have been pretty hungry, because we scarfed it all down. It wasn't the kind of meal that settled like a brick in your stomach either. Plus, low-fat, and full of good good good vitamins!

Saturday was Pixie's first swim class, ever. She spent about half the class saying "All done! All done!" And the other half we successfully distracted her with pool toys. I still have a handprint where she death-gripped my arm though ;-)  I think after another week or two, she will be much more comfortable. I certainly hope so, as we intend to continue swim classes for at least the rest of the summer, if not through the whole year.
That evening we decided to spend some time with Hubby's brother and his wife, and ordered Chinese. I was very good and ate a cup of Egg Drop Soup, one wonton, and half a pancake of Egg Foo Yung (new Chinese place...had to try the Egg Foo Yung!!). Oh, and Pixie and I shared a very small slice of the Peaches and Cream Cake Hubby found at the store (that'll teach me to take him there hungry).

Sunday, of course, was Mother's Day; and it was 78 degrees and sunny, sunny, sunny! My mama and I decided a little picnic in the park was the way to go. I know what most people consider picnic fare is something along the lines of fried chicken and potato salad...but I'm not gonna go there. And I thought, it's Mother's Day, why not get a little fancy. So the menu consisted of: Paleo Crab and Shrimp Salad on gluten-free  nut crackers (see them here), fruit salad, prosciutto wrapped asparagus, deviled eggs (which my aunt thoughtfully contributed), and San Pellegrino sparkling water with lemon and lime slices. We elected to forgo dessert, because we had plenty to be getting on with! Pixie had a delightful time running around the park with Mom's Puggle, being chased by all the adults. The meal was delicious, refreshing, and healthy! And we all got our first minor sunburn of the season. Mine, at least, will fade to a tan by tomorrow...Hubby is too chalk white to be so lucky.

I highly recommend both of these salads for a summer meal. They're so perfect. And the asparagus was a great side dish!

As a note: please forgive my photos. I have determined that the lighting in my kitchen, combines with the color of my counter, makes everything very yellow. So sorry.
At least there's only pics of one meal. I was too occupied with other things Sunday to take pics of our picnic foods.

Salmon Salad
Ingredients:
2 C. cooked, flaked salmon (I seasoned mine with just salt and pepper and broiled it)
2 hard-boiled eggs, crushed
1 red or green bell pepper, diced
1 cucumber, peeled, seeded, and diced
1/2 C. chopped onions
4 Tbsp plain Greek yogurt, enough to moisten
1/4 tsp ground cayenne pepper
Salt and pepper
1/2 lemon, juiced

Directions:In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and yogurt. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.

Paleo Crab and Shrimp Salad
Ingredients:
1 lb. crab meat, rinsed and checked for shell bits (do NOT use fake crab...gross)
1/2 lb. mini shrimp (the really small ones that they put in salads, imagine that!)
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
4 Tbsp. plain Greek yogurt (have I mentioned that I like Greek Gods brand?)
2 stalks celery, finely diced
4 radishes, finely diced
1 red bell pepper, finely diced
5-6 scallions, white and green parts, finely chopped
1/2 C. water chestnuts, chopped
4 hard boiled eggs, chopped
salt and pepper

Directions:
Combine all ingredients in a bowl. Mix very thoroughly. Serve as a sandwich, with crackers, or on lettuce.


Asparagus Bundles
Ingredients
2 bunches asparagus
10-12 slices of prosciutto (they sell these in packs at the store, I needed 2 packs)

Directions:
Wash asparagus thoroughly, snap stalks and discard end pieces.
Slice prosciutto in half lengthwise. Wrap 3-4 stalks of asparagus (depending on thickness) in each half slice of prosciutto.
Turn grill on medium heat & let it warm up. Remember to clean it off and then spray with a non-stick cooking spray (I use an olive oil one).
Place asparagus bundles on grill and cook, turning once, until prosciutto is crisp, about 3 minutes each side.

Tropical Vacation Foods

As in, this meal could help carry your mind away to a lovely sandy beach, lightly shaded by palm trees, deep azure waters lapping soothingly a few feet away...a sweet drink with an umbrella in your hand.... That's where I wanna be for sure!
We all know I love exotic/ethnic foods. So tasting something that makes me think of far away places is a delight for me (especially since here in Colorado, we're getting some Spring rain - hey at least its no longer snow!!).
This sweet yet savory dish not only perks me up in a warm, summery way; but is also pretty healthy, so your outer self is getting summer-ready too! We have a small deep fryer, but we decided to bake the chicken strips. Baking is, obviously, the healthier option, and it didn't detract from the overall enjoyment of the chicken; but you could deep fry them also. Please see my archive for a slew of healthier cocktail options to accompany your meal(s)!

Island Coconut Chicken Strips
Ingredients:
2 chicken breasts (skinless and boneless)
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup coconut flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced

Directions:
Slice chicken breasts lengthwise into 4 strips, then slice those strips in half, making 8 total strips per breast.
Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper; toss the strips to coat them in the seasoning, and set them aside for a moment.
Set up your “coating” station by putting the coconut flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl.
Dredge one chicken strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

Preheat oven to 400 degrees and bake strips 10 minutes on one side; flip with tongs, and bake on other side 10 more minutes. Strips should be a lovely golden-brown color, and cooked through.
To fry the strips, work in batches by adding about 4-5 strips into the 350 degree oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
Serve the strips hot, garnished with a sprinkle of the minced chives.


Add a little more tropical-ness to your meal by serving strips with this yummy dipping sauce!
Honey Mango Dipping Sauce
Ingredients:
1/2 C. plain Greek yogurt
1/2 C. fresh or frozen (thawed) mango chunks
2 Tbsp. cilantro leaves, minced
1 Tbsp. honey
Small pinch curry powder
3-4 drops Sriracha hot sauce (more if you like spice like I do)
1/2 tsp. fresh lemon juice

Directions:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or can be stored, covered with plastic wrap, in the fridge for a couple of days.

Triumphant Return!

As you may have guessed, I have returned from my little family vacation. I am triumphant, because I managed not to gain any weight while I was there! I actually lost 2 pounds! It was 3 days of solid walking that did it.

I did not really focus on my eating while we were on vacation; because I wanted to just have fun with my family, and not stress a whole lot. I think I did pretty well overall. Fruit for breakfast each day, and a couple salads with/for lunch or dinner. I did indulge in some BBQ brisket, and a humongous cheeseburger though. Plus some Ben & Jerry's for dessert one night (which Pixie soon had all over her face, hands, hair, outfit, and bellybutton-though I'm not sure how that last one came about).
We spent 2 six-hour days at Sea World, and 1 eight-hour day at the Zoo. I walked...a lot....until I thought my feet might fall off on that last day. But my Pixie had a blast, and Hubby was deliriously happy that she was deliriously happy (since he was irrationally anxious about traveling with her)! She loved the dolphins and whales especially, and the monkeys at the zoo. She ran til her little legs wouldn't carry her any more, and then sat happily in her stroller until she just passed out. My favorite part, was the fact that she fell asleep *during takeoff* both flights. Hubby is now more open to travel options in the future ;-) Score 1 for me!

Napping cozily on our flight to San Diego.

Now that we are home however, I must get back on track with the food; and keep working towards that final weight goal. I have some really tasty sounding meals planned for the coming weeks, and sincerely hope they all turn out, and taste as good as they sound!

Remember me saying that avocados are the fruit of the gods? I stand by that statement wholeheartedly! And am especially excited for tonight's dinner of---Baked Artichoke Avocado Dip!! Just reading the name makes me salivate! I am a big fan of a good artichoke dip, and believe that such goodness can only be enhanced by the addition of avocado here. Now, you can assume that this dip involves cheeses, and the avocados themselves are high in (good) fats. So if you're a calorie counter, you may want to take all of that into account when adding this to your meal plan for the day. I serve mine with veggie dippers, vs. a carb option (although I keep some on hand, in case Hubby wants any). Tonight I used broccoli, carrots, snap peas and those lovely little sweet bell peppers they sell by the bag now (they made great scoops for dip!). Hubby also added crispy bread, and toasted flatbread to his plate.

Baked Artichoke Avocado Dip

Ingredients:

4  Tbsp cream cheese (room temp)

1/4 C. plain Greek Yogurt

1/4  C. sour cream

1 tsp. minced garlic

1/2 C. grated Parmesan cheese

1/2 tsp black pepper

1/2 tsp Lawry’s seasoning salt

1/2 tsp chile flakes (the kind you put on pizza)

1 – 14 oz can of artichoke hearts (in water), drained and cut into 1/4 inch pieces
2 1/2 – large avocados

1/2 tsp. smoked paprika

1 C. grated colby jack cheese

Directions:

Preheat oven to 375 degrees Fahrenheit.

In large bowl combine cream cheese, yogurt, sour cream, garlic, parmesan cheese, black pepper, Lawry’s, and chile flakes. Mix well.

Mix in artichoke pieces and 2 avocados, cut into 1/2 inch chunks. Reserve the additional 1/2 avocado for the top of the dip.

Mix well & spoon into baking dish. Top with remaining 1/2 avocado cut into long strips and sprinkle with paprika.

Top with colby jack cheese, and bake for 35 minutes or until golden brown on top.