Hash it Out

We have discussed my love of breakfast. Most days I grab a smoothie, or some fruit on my way out the door; but on weekends I try to indulge a little and make something. Usually involving eggs, I love eggs for breakfast! Breakfast is also my favorite meal to eat out; I can get eggs Benedict, or french toast, or other things I wouldn't normally make at home. So breakfast for dinner is often a good option.
One of my favorite breakfasts has always been corned beef hash with fried eggs; the really well done ones with perfectly runny yolks that ooze all over the hash. My father had the talent of always getting his corned beef hash to crisp, and his egg yolks to run, I am still practising those...I'm seriously drooling right now.
Anyway...I have a recipe for corned beef hash in my archive here, but that's not what I am making tonight. No, I decided that hash could really be made out of any meat (or meat substitute products, I suppose, if you're into that sort of thing). I bet a southwestern chicken hash would be tasty, or a BBQ pork hash....but I digress (ha....I've always loved that term). Tonight I am making a beef and bacon hash. 
Hubby got all excited thinking I'd put a pot roast in the crockpot for tonight, and was very deflated when I told him that wasn't what the rump was for. Don't worry though, he perked right up again when I told him the final plan. Which, again, is beef and bacon hash. We're being good and Paleo tonight, mixing in some carrots, celery, garlic and zucchini (home garden grown!); as well as beef and bacon (duh). The bacon I'm using is also fresh. We got lucky at a local farmers market, and it hasn't been processed! I'm excited to try it. Obviously I also served mine with eggs on top, that I did manage to get runny (although not near as perfect as Dad's I'm afraid). 
This would make excellent breakfast leftovers just as I've served it here, or as a breakfast burrito, or on toast, or however else you like it really!

Beef and Bacon Hash
Ingredients:
6 C beef broth
2 tsp onion powder
1 tsp celery salt
1 tsp salt
½ tsp black pepper
1 (2 lb) rump roast
2 large carrots, peeled and halved
2 stalks celery, halved
3 cloves garlic, crushed or chopped
2 C. Veggies of choice
1 large onion, peeled and medium diced, separated
4 slices bacon
2 eggs per person, for serving (optional)

Directions:
Add the beef broth to the crock pot (I say 6 cups, but really you want the crockpot to be full to the point of your ingredients being fully submerged), and then stir in the onion powder, celery salt, salt and pepper.
Add the roast, veggies, & 1/2 diced onion to the crock pot and set it to LOW. Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.
Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the remaining diced white onion.
Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside.
Add the hash mixture to the skillet containing the bacon grease and and fry the hash until crispy, about 10 minutes. Chop up the bacon and add it to the skillet, tossing to combine.
If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.

Without eggs:

Cal: 2021    Fat: 115    Cholesterol: 480    Sodium: 3313    Carbs: 31.25    Fiber: 7.3    Sugar: 12    Protein: 191.7


If you ask Hubby, he'd say this is 2 servings, but he's skinny, and bottomless, so we'll disregard him in this case.
I say this is about 4-6 servings depending on how hungry you are! So for one (of 4) servings:
Cal: 505.25    Fat: 28.75    Chol: 120    Sodium: 828.25    Carbs: 7.8    Fiber: 1.8    Sugar: 3    Protein: 48


Don't forget to add the "cost" of eggs if you choose to include them. 
This can be high on the calories; but is great for the "heavy duty workout" days.

Everything is Better with Bacon

Seriously tho....bacon is just one of the most awesome foods ever. Salty and crunchy and porky...haha! Granted, in large quantities it is kinda bad for you; but that can be said about a great many foods. If you eat it in smaller portions, on an infrequent basis, you should be alright. :-)
Up there with bacon, and avocados, on my list of awesome foods is asparagus. It can have a strong flavor, and it smells a little odd....but it is so so so tasty! And really good for you, I might add.
So....as you may have guessed, tonight I am combining bacon and asparagus (and a few other tasty things too). Anyone ever heard of a popover? I don't generally see them much in America, they've always seemed a very European thing to me; English primarily. They are surprisingly easy to make, and so tasty, and you can put whatever you like on them. This is my first attempt, so if the pictures resemble a half melted volcano of bacon and asparagus, give me a break.

Bacon Asparagus Popover
Ingredients: 
1 1/2 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
2 leeks, thinly sliced
1 tablespoon butter
1/2 C milk, warm
3 large eggs, room temperature
1/2 C garbanzo flour
salt and pepper to taste
1 C feta, crumbled

Directions:
Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
Rinse the asparagus under cold water and pat dry.
Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
Add the butter to the skillet and let it melt.
Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.

Pizza Par-tay!

Another hecticly busy weekend...another few days where I didn't post anything; which is because I didn't have time to cook anything. PS...I'm aware that "hecticly" isn't a word, we're going with it anyway!
I also spent the bulk of today distracted by the live feed of St. Mary's Hospital in London, where Duchess Kate gave birth to a baby boy! I don't know why I'm so "into" the royal birth, but I am; we're going with that too.
So.....its a party night at my house! Don't get too excited now...what that means for us is yummy food, maybe some wine, and a movie on TV instead of DVR shows. Hahaha....super exciting right?! Ah, life with two full-time jobs and a toddler ;-)

Anywho...about that yummy food...Remember, that doesn't mean its not healthy! For whatever reason, I view pizza as a party food. Probably because it is finger friendly, tasty, and traditionally bad for you. Pizza and beer is one of my favorite football watching foods. Since pizza is, as I said, traditionally bad for you, I am always trying to find ways to make it healthier. Gluten-free crusts, cauliflower crusts, turkey pepperoni, etc. etc. Tonight I am trying something even a little more different....pizza casserole. Most of the recipes I came across use pasta as the base; but I didn't want anything that heavy this evening, and decided to sub cauliflower instead. I also used turkey pepperoni, and gluten-free chicken sausages. 

Meat-y Pizza Casserole
Ingredients:
2 lb. cauliflower florets
1 lb mild pork sausage (I used GF chicken Italian sausage)
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (or homemade)
1/2-1 lb of sliced turkey pepperoni
16oz shredded mozzarella cheese
6 tablespoons of grated Parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano

Directions:
Cook cauliflower in boiling water until slightly softened (don't cook it to mush!)
Cook sausage, garlic and oregano with onions until the juices run clear. (If using sausage in casings, remove from casings and crumble into pan).
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients: 1/3 of the cauliflower, 1/3 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining cauliflower, 1/2 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese.
3rd layer-all remaining cauliflower, all remaining sauce, Remaining mozzarella cheese, 2 Tbsp Parmesan cheese, all the pepperoni (completely covering the entire top with pepperoni).
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.

Total this was:
Cal: 1997    Fat: 83    Cholesterol: 471    Sodium: 9333    Carb: 122    Sugar: 50    Fiber: 45    Protein: 168

I ate about 1/8th of the casserole so:
Cal: 250    Fat: 10    Chol: 59    Sodium: 1166    Carb: 15.25    Sugar: 6.25    Fiber: 5.5    Protein: 21

Not bad for something that was creamy, tasty, and satisfying!

Light Summer Fare

Now that I am back on blogging track...you will have more tasty recipes to choose from for your own meals! And really....try some. People get scared about the term "Paleo" because they are under the impression that it is hard, or drastic, or that they'll be depriving themselves. No one who has eaten in a Paleo style, or who has tried my recipes here, will tell you that they're deprived. You really don't notice the absence of processed and refined foods, because you're too busy filling yourself with tasty (deceptively healthy), whole, fresh foods. I realize that I am not strictly Paleo either, I sneak in the occassional bean (last night we had sweet potato avocado burgers, which you can find in my archive), or dairy. But that is my choice, and you can be more strict, or lenient depending on your comfort level.

Tonight's meal cannot be called anything but healthy and satisfying. And it is right on the Paleo track. It is perfect if you're wanting to try a Paleo meal, and are a little scared to do so. Plus...super quick and easy, and light for a hot summer day!

Grilled Salmon with Avocado Salsa

Ingredients (for 4 people):

2 lbs salmon, cut into 4 pieces

1 Tbsp coconut oil

1 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced

1 small red onion, sliced thin

3 mild hot peppers, seeded and deveined, diced or sliced

Juice from 2 limes

3 Tbsp olive oil

2 Tbsp finely chopped cilantro

Salt to taste

Directions:
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with coconut oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
Spray your grill with non-stick spray; or lay a piece of foil over the grill, so your salmon doesn't try to stick or fall through. Grill the salmon (skin side down to start, if there is skin) to desired doneness.
Serve the salmon topped with the avocado salsa

Horrible Blogger

Oh my gosh!! I am the most horrible blogger ever! Haha. I have gotten so far behind on this blog. But, in my defense, I have been incredibly busy!

You'll remember that we just had Pixie's birthday party. Well...then I worked 3 days and we were off to the mountains for Pixie's birthday weekend! We were kept very entertained, and I am still recovering from that, so I haven't posted.
Look how much fun my 4th of July baby had!

She got to get dressed up....

...and worn out!!

 She got spoiled shopping with her grandparents:

Saw her first theater movie (Despicable Me 2):

And spent some time at a local, small-time, amusement park!

She requested a "bew n pink neigh"

But now I am back! ~cue some sort of triumphant sounding music here~
And I have a whole bunch of fun, yummy, healthy meals planned to share with you!
OOH! AND I got new dishes!! I love kitchen stuff...I just wish I had a bigger kitchen to keep it all in...oh well, some day. So anyway...you'll see some pics on different dishes now too haha.

We managed to eat pretty well over the past couple of weeks, I have lost another pound and a half (slowly but surely)! I am hoping to really get back on track now, and see the pounds fall off!
To that tune for weekend catch up: we've been grilling again (because that's a lot of what Summer is about, remember?).
Hubby really likes to get his "manly meals" with a red meat fix...so I played with burgers.
Have I mentioned that I like spicy foods? Like I think I could have possibly been bottle fed hot sauce or something, I love it that much! Hubby has not always been a fan; in fact, when we started dating, he could barely handle spicy foods at all. Of course, I knew this needed to be remedied ASAP, or we were never going to make it. ;-)  I am pleased to say, that nowadays, he enjoys the spice just as much as I do, although sometimes not in as large a quantity. Plus...spicy things like cayenne, jalapenos, and others are proven to be very good for you! Help keep your system clean. Double bonus!
So anyway....burgers. And spiciness. Enter....jalapeno burgers. "But, everyone knows all about jalapeno burgers" you might say....NOT TRUE!! Thanks to a little inspiration from Kevin at Closet Cooking...I bring you (DA DA DA DAAAA): Bacon Wrapped Jalapeno Popper Burgers!
Holy cow! You read that right! Make them...eat them...you know you really really wanna!

Bacon Wrapped Jalapeno Popper Burgers
Ingredients:
4 jalapeno peppers
4 ounces cream cheese, room temperature
1 1/2 pound ground beef
salt and pepper to taste
8 strips bacon
4 slices cheddar cheese
4 hamburger buns
4 leaves lettuce
4 slices onion
4 tablespoons mayonnaise
(optional: 8 slices of avocado)

Directions:
Grill the jalapenos over medium-high heat (turning regularly) until charred all over, about 6-8 minutes.
Place the peppers in a zip-lock bag, seal and let them cool until you can handle them, about 20 minutes.
Pinch the skins off of the peppers, cut in half and remove the seeds.
Dice 2 of the jalapeno peppers and mix into the cream cheese.
Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
Assemble burgers with toppings (including avocado if desired).
Roll eyes at the sheer deliciousness!

Without Buns (or avocados):
Calories 1880    Fat 120    Sodium 2475    Carbs 15    Sugars 11    Protein 149

I only ate one burger, without a bun, so about 470 calories for me. I burnt that in my lunchtime workout, so this meal didn't count ;-)
Also....my bad...but these smelled and looked so good, we just dug in right away. I realized I forgot to take pics when I had about 2 bites left so....use your imagination!! lol

 
I love getting a good deal. I'd be an extreme couponer if I wasn't lazy :-D  But I still do clip coupons, and add the electronic ones to my store card, and I always always buy stuff on sale!!
So....as I was meandering my way through Safeway on Saturday, I noticed Sirloin steaks on sale. Knowing how Hubby loves his red meat, I decided to spoil him by getting them.Then....I hit the seafood section. Snow Crab leg clusters for $5.99 a pound?! Very nice! Then...lo and behold...if you have the coupon on your card....$4.99 a pound!!!! Well, I didn't have the coupon, but I do have the Safeway app on my phone; so I immediately added it to my card. So yeah...we had the most amazing steaks and crab legs (2.25 pounds worth) for dinner last night! I know you're jealous, its ok, the pictures will just make it worse! Hahahaha.

Wacky Weekends

So, when you have a toddler, most any moment of your life could be classified as wacky...but this last weekend was super wacky!
Saturday was packed full with a family breakfast, a baby shower for a friend, and celebrating my BFF's 30th birthday (WOOO 30)!!!
Sunday, was the eagerly anticipated birthday party for my Pixie (who will be 2 on Thursday)! I handled this birthday better than the 1st birthday party, during which I was extremely emotional and sappy. It is still emotional this year, but I had better control over myself, haha. We'll see how I'm feeling on her actual birthday.

With all of that going on, I obviously didn't cook much. I was too tired and busy wrapping gifts to bother. And yet I still managed to lose a pound, go me!!
As promised, here are many pictures depicting the madness....

BFF's Birthday Dinner

We chose to sit in "The Wine Room" cuz it sounded super snazzy, and really, where else would you sit?!

Among the many things we ate (Goat Cheese Beignets, Flatbread Pizza, Fondue....) was this lovely and awesome cheese plate...

 And wine flights!! What else do you drink in the "Wine Room" of a wine bar?!

This is just silliness. I'm the one on the right....the one who looks like a serious alcoholic... :-D

 

 

Moving on to less adult matters:

For my Pixie's birthday we did a Rock Star theme, so she got to get all dolled up (stick on tattoos and everything)! 

 We had a salad bar, with both lettuce and Gluten Free pasta. All sorts of toppings, and cheese sauce, for those who couldn't handle the healthy stuff. ;-)

We even had a Rock Star themed cake! Not at all healthy: marble cake, butter cream frosting, and strawberry filling!

Pixie and I dressed to match, and couldn't help just being cheesy together

And when all was said and done....we were pooped (good thing we had the new pillow Grandma made)!!

Phew!! Is it any wonder I had no energy left for cooking?!

A for-real post will come later this evening. :-)

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!!