I'm not actually on twitter because new things scare me and I need to spend at least a few years doing the online version of poking said new thing with a stick until I decide to try it. Anyways, so yes, I stalk. And I stalked myself into a new recipe to try this evening thanks to "a" because I'm flirting will full on terminal food boredom (aside from the coconut chicken soup, which still makes me all warm and fuzzy and happy). I'm going to get this made this afternoon along with leftovers to last at least a day or two. Taryn's pizza in a bowl was another option but my hippie food store of choice is out of the pastured, gluten free bison sausage I can actually eat without having some sort of unhappy reaction.
Sleep - 2:00 ish until 10:00 ish. Could not fall asleep. Could not find comfy spot. If I found something that felt comfy, within 5 minutes it was ALL WRONG. Also too much coffee+Walking Dead, super fun dream-y times. Can't remember the particulars but I remember having to kill zombies again. Just wait until Spartacus premieres! I'll be killing Romans, bay-bee!!!!!
Food
- 10:30, coffee, water, fish oil, vitamin D
- 12:30, 6 ounces roast beef, 1.25 cup cooked carrots with 2 tsp ghee
- 1:30 3 squares 85 percent dark chocolate (Lindt)
- 7:30, 6 ounces cooked chicken thighs with sundried tomato and fresh basil, 1 cup winter braised red cabbage with bacon
- 9:30 5.5 ounces cooked chicken thighs with sundried tomato and fresh basil, 1 cup winter braised red cabbage with bacon, magnesium
- 2144 cals, 154g fat, 44g cho, 141g pro
Winter Braised Red Cabbage with Bacon
Cook 500g reduced salt bacon in a very large pan until crispy.
Add 1 head of red cabbage, slivered and cored
4 tbsp balsamic vinegar
1 tbsp dried sage
1 tbsp dried thyme
Sea salt and fresh pepper to taste
Cook on the stove top, ensuring that you stir the cabbage so it doesn't burn. Use a fairly high heat. Cook until the cabbage is soft. Quite yummy and it makes the house smell really good. All in all, a good experiment and all because the east end was completely sold out of brussel sprouts, apparently.
Training
- It's a rest day, yo!
General enthusiast of sweaty activities. Cave girl foodie. This is a blog about that. And sometimes cats.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, January 08, 2012
Sunday, December 04, 2011
Mayo and Other Recipes
I realized I don`t have just a plain old mayo recipe on here. Not sure where I stole this one from but it`s pretty basic.
In a food processor, whiz up:
1 large egg
1/2 tsp mustard powder
the juice of half a lemon OR 1 tbsp white vinegar
sea salt (to taste)
Slowly add:
1 cup oil (olive oil and macadamia nut oil both produce strongly-flavoured mayos... I like both but macadamia nut is my current raining favourite). Continue processing until the mixture thickens and all of the oil is whipped.
Put into a glass jar and refrigerate.
First meal was 6 eggs fried in ghee and a red tomato with half an avocado. No photo. The ghee made for some lovely tasting eggs.
Then I had the last of my roast with an entire fresh batch of kale.
Then I had four squares of 85 percent dark chocolate.
Then I came home to cook. First was the coconut chicken soup. Used a bit too much fish sauce so it's a little saltier than usual. Still good though, which relieves me because I'm going to be eating this for at least a few days. There's lots there.
Ingredients
Click here for a link to the recipe. I used more chicken this time. About 2 kilos of chicken thigh. And here is the full pot and first bowl.
I also made Hardcore Ang's delicious spice mix:
If my horrible penmanship leaves the note indecipherable, it is as follows:
1 tbsp each of pepper, cumin,
2 tsp of chili powder, curry powder, salt
1 tsp paprika, allspice, cayenne, cinnamon
Then, I used the spice to crust one of those grass fed round steaks I have:
At this point, I wasn't sure if I wanted to add either ghee or coconut oil. This stuff is so low in fat, you have to add something to it to slow roast it in the oven. I opted for coconut milk:
It now looks disgusting. Regardless, it's going in the oven at 215F overnight and then I'll reduce the juices and it will be delicious, nutritious and no longer look like some kind of prop substance from The Walking Dead. I'll post a photo once it's beautiful. And next time I make it, I'll give the ghee a shot in it instead. The ghee has such a lovely flavour. It's my new favourite fat.
I also did up the yams. Mmm, yams. Peel and cube, toss in pumpkin pie spice, garlic powder, sea salt and cracked pepper. Melt some ghee and then toss and roast in the oven at 405F until crispy and browned. Mmm.
Rest day.
Sleep: 2:00 a.m. - 9:30 a.m. (7.5 hours... went out with friends last night. Had a couple of gin and sodas with fresh lime. Didn't seem to impact sleep and I had a good visit!)
In a food processor, whiz up:
1 large egg
1/2 tsp mustard powder
the juice of half a lemon OR 1 tbsp white vinegar
sea salt (to taste)
Slowly add:
1 cup oil (olive oil and macadamia nut oil both produce strongly-flavoured mayos... I like both but macadamia nut is my current raining favourite). Continue processing until the mixture thickens and all of the oil is whipped.
Put into a glass jar and refrigerate.
First meal was 6 eggs fried in ghee and a red tomato with half an avocado. No photo. The ghee made for some lovely tasting eggs.
Then I had the last of my roast with an entire fresh batch of kale.
Then I had four squares of 85 percent dark chocolate.
Then I came home to cook. First was the coconut chicken soup. Used a bit too much fish sauce so it's a little saltier than usual. Still good though, which relieves me because I'm going to be eating this for at least a few days. There's lots there.
Ingredients
Click here for a link to the recipe. I used more chicken this time. About 2 kilos of chicken thigh. And here is the full pot and first bowl.
I also made Hardcore Ang's delicious spice mix:
If my horrible penmanship leaves the note indecipherable, it is as follows:
1 tbsp each of pepper, cumin,
2 tsp of chili powder, curry powder, salt
1 tsp paprika, allspice, cayenne, cinnamon
Then, I used the spice to crust one of those grass fed round steaks I have:
It now looks disgusting. Regardless, it's going in the oven at 215F overnight and then I'll reduce the juices and it will be delicious, nutritious and no longer look like some kind of prop substance from The Walking Dead. I'll post a photo once it's beautiful. And next time I make it, I'll give the ghee a shot in it instead. The ghee has such a lovely flavour. It's my new favourite fat.
I also did up the yams. Mmm, yams. Peel and cube, toss in pumpkin pie spice, garlic powder, sea salt and cracked pepper. Melt some ghee and then toss and roast in the oven at 405F until crispy and browned. Mmm.
Rest day.
Sleep: 2:00 a.m. - 9:30 a.m. (7.5 hours... went out with friends last night. Had a couple of gin and sodas with fresh lime. Didn't seem to impact sleep and I had a good visit!)
Wednesday, November 30, 2011
Taryn is the meat queen
I thought I could eat meat. Just like I thought I could power clean. Then Taryn comes along and smokes me like, well, a delicious brisket.
Sleep: 10:30 until 7:30... 9 hours and pretty much all solid sleep. Woke up almost feeling like I'd had too much. Body felt good and recovered after a couple of hard days of workouts so I`m pleased. Who knew that meat could induce such a fugue-like state.
Today`s a rest day. So here goes with the meals.
Beef+orange tomatoes with mayo and fresh cracked pepper... oh, wait, I have no photo. Oh, wait, I eat this pretty much all the time. Here's an old photo. Imagine the tomato as orange instead of red. It's okay. Then, imagine it in a square plastic container. And then imagine three meals of it. Exciting, huh?
I just finished roasting up two pans of kale. Damn this stuff is good. Here's how you make it. Chop up your kale. Douse it in butter (clarified would be preferable and coconut oil would be an even better choice but just not as tastey - and don't be stingy... you're a cave person, you EAT FAT) and a bit of sea salt and cracked pepper, then roast until crispy in a hot oven (405 degrees F if you don't have convection). Delicious. I ate a bowl.\
Then I ate another bowl. See how lovingly I am staring at the kale?
Also, I am quite shiny.
I'm now roasting up sweet potatoes, likewise doused in butter. I should likely NOT eat them as this is not a WOD day (Precision Nutrition habits die hard with me...Dr. John Berardi would be pleased). A few might end up sneaking onto my plate along with my last amount of delicious roast beast.
Sleep: 10:30 until 7:30... 9 hours and pretty much all solid sleep. Woke up almost feeling like I'd had too much. Body felt good and recovered after a couple of hard days of workouts so I`m pleased. Who knew that meat could induce such a fugue-like state.
Today`s a rest day. So here goes with the meals.
Beef+orange tomatoes with mayo and fresh cracked pepper... oh, wait, I have no photo. Oh, wait, I eat this pretty much all the time. Here's an old photo. Imagine the tomato as orange instead of red. It's okay. Then, imagine it in a square plastic container. And then imagine three meals of it. Exciting, huh?
I just finished roasting up two pans of kale. Damn this stuff is good. Here's how you make it. Chop up your kale. Douse it in butter (clarified would be preferable and coconut oil would be an even better choice but just not as tastey - and don't be stingy... you're a cave person, you EAT FAT) and a bit of sea salt and cracked pepper, then roast until crispy in a hot oven (405 degrees F if you don't have convection). Delicious. I ate a bowl.\
Then I ate another bowl. See how lovingly I am staring at the kale?
I'm now roasting up sweet potatoes, likewise doused in butter. I should likely NOT eat them as this is not a WOD day (Precision Nutrition habits die hard with me...Dr. John Berardi would be pleased). A few might end up sneaking onto my plate along with my last amount of delicious roast beast.
Wednesday, November 23, 2011
Out of soup. Next up... Italian Stew
It's not quite as good as the soup but it's still pretty yummy.
Massive Pot of Italian Stew
In a pot, saute:
1.5kg lean ground beef
1/4 cup coconut oil
one diced red onion.
Reduce heat. and add:
2 coloured bell peppers
6 diced zucchini
1 large container sliced mushrooms
3 cans diced tomatoes
2 cans tomato paste
1 jar sundried tomatoes, diced (packed in OLIVE oil)
6 cloves minced garlic
1/2 cup red wine
1/4 cup balsamic vinegar
3 tbsp chili garlic paste
3 tbsp dried oregano
2 tbsp dried basil
Cover and allow to simmer on the stove until the veggies are soft and the flavours have mingled. Adjust seasoning as needed (I like it quite flavourful with some heat). Makes a massive pot. Really. I have an oversized Lagostina dutch oven and it filled it to the brim.
Sleep: 11:00 p.m. until 7:40 but around 8 hours as I tossed and turned for a bit before being able to fall asleep. I will adjust to an 11:00 bedtime, dammit!
REST DAY! I feel really good. Not stiff at all. Good energy. Hammie is a bit tight from yesterday's squats but no aching or any pain. Going to do some mobility work tonight to loosen it up a bit.
Italian stew, it's what's for breakfast, lunch and moar lunch.
Massive Pot of Italian Stew
In a pot, saute:
1.5kg lean ground beef
1/4 cup coconut oil
one diced red onion.
Reduce heat. and add:
2 coloured bell peppers
6 diced zucchini
1 large container sliced mushrooms
3 cans diced tomatoes
2 cans tomato paste
1 jar sundried tomatoes, diced (packed in OLIVE oil)
6 cloves minced garlic
1/2 cup red wine
1/4 cup balsamic vinegar
3 tbsp chili garlic paste
3 tbsp dried oregano
2 tbsp dried basil
Cover and allow to simmer on the stove until the veggies are soft and the flavours have mingled. Adjust seasoning as needed (I like it quite flavourful with some heat). Makes a massive pot. Really. I have an oversized Lagostina dutch oven and it filled it to the brim.
And for supper (at 10:30 at night...) I had my last bowl of soup. Mmmm...
Sleep: 11:00 p.m. until 7:40 but around 8 hours as I tossed and turned for a bit before being able to fall asleep. I will adjust to an 11:00 bedtime, dammit!
REST DAY! I feel really good. Not stiff at all. Good energy. Hammie is a bit tight from yesterday's squats but no aching or any pain. Going to do some mobility work tonight to loosen it up a bit.
Friday, November 18, 2011
This was either going to be really good or disgusting...
I was craving sushi the other day but was a) in mourning and b) wanting to avoid rice since it makes me cranky (really, it does...). And rice now contains bitter, bitter memories. Screw you, safe starch. Anyways. combining mourning with cranky and then covering it with a sauce of bitter memories seemed like a bad idea. So instead I tried to approximate what I like about sushi with no rice. As I was making it, I thought to myself that this was either going to be the grossest thing ever concocted or kind of yummy. It was yummy.
Take some mixed veggies (in this case red onion, peppers, carrots, mushrooms, bean sprouts and pea pods*) and saute them bitches all up in some coconut oil, rice wine vinegar** and sesame oil* and put it in a bowl.
Top with a whole lot of roasted chicken (really, any kind of fish or fowl will do) half an avocado, wasabi, pickled ginger and a dollop of home-made mayo (yes, I make my own and it's way yummier than store bought so worth the five minutes it takes to make it). Mix it up and eat it.
Ps. I really miss Otis.
*Not really paleo (OMFG IT'S A LENTIL AND A SEED OIL!!!!!) but it's not going to make your tight junctions explode or cause you to die from omega 6 induced oxidative stress or anything if you eat either of these in moderation. The sesame oil is just a touch for the flavour and pea pods are more veggie than anything else.
** I know it's made of rice. My bitter memories and crankiness are only with ricey rice and not a liquid made of fermented rice juice.
Take some mixed veggies (in this case red onion, peppers, carrots, mushrooms, bean sprouts and pea pods*) and saute them bitches all up in some coconut oil, rice wine vinegar** and sesame oil* and put it in a bowl.
Top with a whole lot of roasted chicken (really, any kind of fish or fowl will do) half an avocado, wasabi, pickled ginger and a dollop of home-made mayo (yes, I make my own and it's way yummier than store bought so worth the five minutes it takes to make it). Mix it up and eat it.
Ps. I really miss Otis.
*Not really paleo (OMFG IT'S A LENTIL AND A SEED OIL!!!!!) but it's not going to make your tight junctions explode or cause you to die from omega 6 induced oxidative stress or anything if you eat either of these in moderation. The sesame oil is just a touch for the flavour and pea pods are more veggie than anything else.
** I know it's made of rice. My bitter memories and crankiness are only with ricey rice and not a liquid made of fermented rice juice.
Saturday, July 09, 2011
Smokey Chili-Garlic Mayo (and soon to be) Grilled Pepper Aioli
After hitting the gym this morning, I decided to try my hand at making my own mayo. I like things spicy and savoury so I played a bit with my first batch and came up with Smokey Chili-Garlic mayo. It is really, really yummy and dead simple to make. I just had some on a beef brat for lunch and, yeah, so good. I also grilled up a nice looking red pepper that's going to get blended into one of the jars just as soon as it cools.
Smokey Chili-Garlic Mayo
In a food processor, blend the following until thickened. I emptied the dishwasher while I did this.
2 eggs
1tsp mustard powder
1/2 tsp smoked praprika
2 cloves garlic
the juice of half a lemon
Then, while continuing to blend, slowly add:
1 cup olive oil
1 cup walnut oil
1 tbsp chili garlic paste
Put into a glass jar and allow to sit in the fridge for a few hours to thicken. To make the aioli, return to the food processor and blend in one cool, grilled red pepper. *sigh*
Ps. Kind of enjoying that I'm posting a recipe for mayo on what initially was a weight loss blog.
Smokey Chili-Garlic Mayo
In a food processor, blend the following until thickened. I emptied the dishwasher while I did this.
2 eggs
1tsp mustard powder
1/2 tsp smoked praprika
2 cloves garlic
the juice of half a lemon
Then, while continuing to blend, slowly add:
1 cup olive oil
1 cup walnut oil
1 tbsp chili garlic paste
Put into a glass jar and allow to sit in the fridge for a few hours to thicken. To make the aioli, return to the food processor and blend in one cool, grilled red pepper. *sigh*
Ps. Kind of enjoying that I'm posting a recipe for mayo on what initially was a weight loss blog.
Thursday, September 30, 2010
Paleo Pesto Recipe
I am a slacker and don't actually weigh or measure stuff so the following recipe provides very little guidance about how much of what actually goes in there. Be prepared for it to always taste slightly different each time. This paleo pesto recipe is based on my girl Amy's recipe she shared with me a while back. She has a kick ass blog with paleo recipes that I strongly suggest you check out.
In a food processor (or, if you're like me, a cranky blender that's one step away from small appliance heaven), blend the crap out of the following:
1 jar of sundried tomato packed in OLIVE oil
a good couple of glugs of olive oil
the juice of two fresh lemons
a whole wack of fresh basil and oregano
a bag of walnut pieces
Eat with veggies and enjoy!
Why walnuts instead of pine nuts? Why care about what kind of oil the sundried tomatoes are packed in?
Pine nuts and oils like safflower, canola, sunflower, etc all have a whackload of omega 6 fatty acids and barely any omega 3's. N6 fatty acids are hella-inflammatory while n3's are antiinflammatory. While you need both in your diet, most people way overconsume the n6's while skimping on the n3's. This means recovery post workout can really be a bitch as you'll be stiff, sore, creaky and inflammed all to heck and it's not great health-wise either (chronic, low-grade inflammation is associated with the development of cardiovascular disease, cancer and the diabetus). Walnuts and olive oil have a reasonably decent ratio of n3/n6 fatty acids. While it's not the ideal 1:1, you'll likely come out somewhere between 4:1 or 5:1, which is way better than the highly inflammatory 20:1 ratio most people get. This pesto will give you some decent fats and a lovely source of calories that shouldn't inflame the snot out of you. Also, it's just yummy.
In a food processor (or, if you're like me, a cranky blender that's one step away from small appliance heaven), blend the crap out of the following:
1 jar of sundried tomato packed in OLIVE oil
a good couple of glugs of olive oil
the juice of two fresh lemons
a whole wack of fresh basil and oregano
a bag of walnut pieces
Eat with veggies and enjoy!
Why walnuts instead of pine nuts? Why care about what kind of oil the sundried tomatoes are packed in?
Pine nuts and oils like safflower, canola, sunflower, etc all have a whackload of omega 6 fatty acids and barely any omega 3's. N6 fatty acids are hella-inflammatory while n3's are antiinflammatory. While you need both in your diet, most people way overconsume the n6's while skimping on the n3's. This means recovery post workout can really be a bitch as you'll be stiff, sore, creaky and inflammed all to heck and it's not great health-wise either (chronic, low-grade inflammation is associated with the development of cardiovascular disease, cancer and the diabetus). Walnuts and olive oil have a reasonably decent ratio of n3/n6 fatty acids. While it's not the ideal 1:1, you'll likely come out somewhere between 4:1 or 5:1, which is way better than the highly inflammatory 20:1 ratio most people get. This pesto will give you some decent fats and a lovely source of calories that shouldn't inflame the snot out of you. Also, it's just yummy.
Monday, November 14, 2005
Well, that’s more like it. Today, the scale and I are getting along again and I weighed in at 182 pounds for a total loss of nine since I started and a temporary set back of one pound. It certainly is a lot better than the 185 number I saw yesterday.
I just got back from the doctor’s and everything checked out pretty normal in terms of blood sugar so, “hurrah” for not having diabetes or insulin resistance. I also have freakishly low cholesterol, so that is kinda cool. They are booking me in for an ultrasound to check for lumpy ovaries and I have to retest in a few months for thyroid as it was a bit low.
The plan for today is:
8:00 – milk
10:00 – muffin
11:45 – yogurt
12:45 – curry beef lentil soup
1:45 muffin
3:30 – yogurt
5:45 – whole wheat pasta and sauce
8:00 – fudgesicle (I just can’t say “no” to these)
In all, it’s about 1300 calories so I am back on the wagon after a weekend of not doing so well.
Today, aside from poking and prodding at said doctor’s appointment, I’m off to attempt debt consolidation and other CIBC-related extrications (bloody CIBC and their bloody surcharges, user fees and whatnot can kiss my white heiny) and I’m also making that darn appointment with the lawyer. I don’t know why I’m so nervous about the lawsuit – I guess a part of me still feels like it isn’t the nicest thing to do… Really, it’ll just be a settlement and her insurance fees will go up a tad. C’est la vie.
Christie’s Awesomely Yummy Shrimp and Butternut Squash in Coconut Milk Broth
¾ cup chicken broth
1 ½ tsp brown sugar
1 tsp sea salt
2 tsp tomato paste
¼ tsp crushed red pepper
¼ tsp fresh ground pepper
1 (14 oz) can light coconut milk
2 sups cubed and peeled butternut squash
1 cup red bell pepper strips
1 pound large shrimp, peeled and deveined
¼ cup fresh lime juice
3 tbsp minced fresh cilantro
2 cups hot, cooked basmati rice
Combine the first seven ingredients. Add squash and peppers and bring to a boil. Reduce heat and simmer for 10 minutes or until the squash is soft. Add shrimp and, when pink (about 3 minutes), add lime juice, rice and cilantro then serve. Serves 4. Calories per serving: 291.
I just got back from the doctor’s and everything checked out pretty normal in terms of blood sugar so, “hurrah” for not having diabetes or insulin resistance. I also have freakishly low cholesterol, so that is kinda cool. They are booking me in for an ultrasound to check for lumpy ovaries and I have to retest in a few months for thyroid as it was a bit low.
The plan for today is:
8:00 – milk
10:00 – muffin
11:45 – yogurt
12:45 – curry beef lentil soup
1:45 muffin
3:30 – yogurt
5:45 – whole wheat pasta and sauce
8:00 – fudgesicle (I just can’t say “no” to these)
In all, it’s about 1300 calories so I am back on the wagon after a weekend of not doing so well.
Today, aside from poking and prodding at said doctor’s appointment, I’m off to attempt debt consolidation and other CIBC-related extrications (bloody CIBC and their bloody surcharges, user fees and whatnot can kiss my white heiny) and I’m also making that darn appointment with the lawyer. I don’t know why I’m so nervous about the lawsuit – I guess a part of me still feels like it isn’t the nicest thing to do… Really, it’ll just be a settlement and her insurance fees will go up a tad. C’est la vie.
Christie’s Awesomely Yummy Shrimp and Butternut Squash in Coconut Milk Broth
¾ cup chicken broth
1 ½ tsp brown sugar
1 tsp sea salt
2 tsp tomato paste
¼ tsp crushed red pepper
¼ tsp fresh ground pepper
1 (14 oz) can light coconut milk
2 sups cubed and peeled butternut squash
1 cup red bell pepper strips
1 pound large shrimp, peeled and deveined
¼ cup fresh lime juice
3 tbsp minced fresh cilantro
2 cups hot, cooked basmati rice
Combine the first seven ingredients. Add squash and peppers and bring to a boil. Reduce heat and simmer for 10 minutes or until the squash is soft. Add shrimp and, when pink (about 3 minutes), add lime juice, rice and cilantro then serve. Serves 4. Calories per serving: 291.
Tuesday, November 08, 2005
Double Header
I was putting together my post yesterday but Kurt had to take the laptop as it had some list on it and we don’t have a printer. So, I emailed it to myself at work and thought I would put it up at lunch.
I’m still not eligible for my necklace as the scale refused to budge this morning for no reason I can figure out. I ate well yesterday and even worked out for 40 minutes in the evening plus walked to work. I drank all my water. I forget where I read it and it could be complete bunk but I think our muscles retain water to aid in repairing so it could just be from working out. Who knows…?
Today’s plan looks exactly the same as yesterday’s plan except I am having whole wheat pasta and homemade sauce tonight instead. Total calories come in at 1380. I am also taking a night off from aerobics as my muscles are cranky and stiff today and in need of an evening to recover. I was a good kid this morning, though, and trudged to work through the snow (yucky!).
For some reason, I’m feeling all tired and logy today and all I want to do is curl up in a blanket somewhere with a hot cup of tea and a book. Oh well, the beginning of my four day long weekend is only a day and a half away. I can make it though. Today has been nice and busy. I have four speeches to crunch through (one and a half down, two and a half to go) and, thankfully, a meeting was cancelled so I should have time to get everything done. It will make the day fly by (I can’t believe it is already lunch time!).
Recipe of the Day
Chicken Stuffed with Ham and Swiss
8- 5 ounce (raw weight) boneless, skinless breasts of chicken
1 package reduced fat, shaved ham
1 package swiss cheese slices (not processed)
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley
1 tsp sage
Combine the spice mix and set aside.
In between two pieces of waxed paper, place a breast of chicken. With a meat mallet, pound the chicken until the breast is flattened and about ¼” thick. Sprinkle a small amount of the spice mix onto the breast. Place one eighth of the package of ham with one slice of cheese on one end of the chicken and roll up, tucking in the ends. Repeat with each breast of chicken.
4 large fresh tomatos
¼ cup white wine
1 tbsp parsley
2 tsp sage
1 tsp onion powder
1 tsp garlic powder
½ tsp cayenne pepper
sea salt and fresh ground pepper to taste.
In a mixing bowl, combine all ingredients. Spoon over rolled chicken breasts. Place either in freezer friendly containers or in a covered oven-safe dish. If you are baking right away, place in the oven at at 350 degrees for 45 minutes or until chicken is cooked through.
Calories per serving: 295 per breast
HAF: FO
Anyhow, I’m done my soup so it is back to speechifying.
Monday’s Post: Carrot on a Stick
Well, I’ve lost another pound since my last post. Score! That puts me at a total loss of 9.5 pounds. Only .5 pounds more until I reach my first mini goal of 10 pounds! My reward is a new necklace. When I first started, I set out a list of mini rewards for myself based on 10 percent losses. I thought that this would be an excellent incentive to continue loosing as well as a way of keeping myself out of the cheesecake (my usual way of rewarding myself – and in the past I rewarded myself far too often). They are as follows:
10 pounds – new necklace
19 pounds - $100 shopping spree
28 pounds – facial and manicure
36 pounds - $200 shopping spree
44 pounds – a beautiful, new dress
51 pounds - $300 shopping spree
58 pounds – facial, pedicure and spray tan
64 pounds - $500 shopping spree
At the end of this, I will be at a healthy BMI (I have fine bones so I should be in the middle of the range) and, really, the last time I had regular periods was about 64 pounds ago so, hopefully, my PCOS will be under control and, ideally, Kurt and I should be able to have a baby without fertility treatments. I’m not feeling keen on having to take medication for ANYTHING as my neuro even gets pissy at the idea of putting me on the pill. I’m guessing he wouldn’t be too cool with Clomid and Metformin… For a reasonably healthy girl, I sure do have a lot of medical crap to deal with.
Oh, I like my strippersize so far though I have yet to hop around provocatively (damn!). The DVD is really well set up with a 40 minute cardio routine and then strippersize add-ons so you can tailor your work out as your skill and fitness levels increase. Since I am a couch potato with no lung capacity, I’ve been sticking with the 40 minute basic routine and will add in stripper moves when I’m ready. Also, because I am exercising today as well as also having walked to work, I get an extra 100 calories. So, my total is 1400 and is as follows:
8:00 – 1 cup 1% milk and a multivitamin and folic acid
9:30 – 1 small chocolate banana raspberry muffin
11:00 – 100g Source yogurt
12:15 – chicken and wild rice soup and an apple
1:45 – 100g Source yogurt
3:15 – 1 small chocolate banana raspberry muffin
4:45 – 100 g Source yogurt
6:15 – chicken stuffed with ham and swiss cheese in a piquant tomato sauce
roasted red pepper and wild rice pilaf
mixed greens with pecans in an apricot vinaigrette
8:00 – 1 Fudgesicle
Recipe of the Day
Chicken with Wild Rice Soup
1 precooked chicken (most grocery stores have hot rotisserie chicken for about $7.00)
4 cups water
Remove the meat from the bones and set aside. Place bones and skin in a dutch oven or large pot with water, cover and bring to a boil. Reduce heat to medium and simmer on the stove for 45 minutes. Place a sieve or colander over a large mixing bowl and pour out broth. Throw out the bones and return the broth to the pot.
Add:
3 cups carrot, chopped
2 cups celery, chopped
1 large white onion
4 cups of shredded chicken
1 ½ cups wild rice
3 vine-ripened tomatoes, chopped
½ cup green onions, chopped
3 cans condensed chicken broth
1 cup hot salsa
2 tbsp parsley
1 tbsp sage
2 tsp onion powder
2 tsp garlic powder
½ tsp cayenne pepper
fresh ground pepper and sea salt to taste
Cover pot, bring to a boil, reduce heat and simmer for 45 minutes to one hour. Makes 12 servings and freezes well.
Calories per serving: 214
Calories for the entire pot: 2567
HAF: FO
- Leya
I’m still not eligible for my necklace as the scale refused to budge this morning for no reason I can figure out. I ate well yesterday and even worked out for 40 minutes in the evening plus walked to work. I drank all my water. I forget where I read it and it could be complete bunk but I think our muscles retain water to aid in repairing so it could just be from working out. Who knows…?
Today’s plan looks exactly the same as yesterday’s plan except I am having whole wheat pasta and homemade sauce tonight instead. Total calories come in at 1380. I am also taking a night off from aerobics as my muscles are cranky and stiff today and in need of an evening to recover. I was a good kid this morning, though, and trudged to work through the snow (yucky!).
For some reason, I’m feeling all tired and logy today and all I want to do is curl up in a blanket somewhere with a hot cup of tea and a book. Oh well, the beginning of my four day long weekend is only a day and a half away. I can make it though. Today has been nice and busy. I have four speeches to crunch through (one and a half down, two and a half to go) and, thankfully, a meeting was cancelled so I should have time to get everything done. It will make the day fly by (I can’t believe it is already lunch time!).
Recipe of the Day
Chicken Stuffed with Ham and Swiss
8- 5 ounce (raw weight) boneless, skinless breasts of chicken
1 package reduced fat, shaved ham
1 package swiss cheese slices (not processed)
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley
1 tsp sage
Combine the spice mix and set aside.
In between two pieces of waxed paper, place a breast of chicken. With a meat mallet, pound the chicken until the breast is flattened and about ¼” thick. Sprinkle a small amount of the spice mix onto the breast. Place one eighth of the package of ham with one slice of cheese on one end of the chicken and roll up, tucking in the ends. Repeat with each breast of chicken.
4 large fresh tomatos
¼ cup white wine
1 tbsp parsley
2 tsp sage
1 tsp onion powder
1 tsp garlic powder
½ tsp cayenne pepper
sea salt and fresh ground pepper to taste.
In a mixing bowl, combine all ingredients. Spoon over rolled chicken breasts. Place either in freezer friendly containers or in a covered oven-safe dish. If you are baking right away, place in the oven at at 350 degrees for 45 minutes or until chicken is cooked through.
Calories per serving: 295 per breast
HAF: FO
Anyhow, I’m done my soup so it is back to speechifying.
Monday’s Post: Carrot on a Stick
Well, I’ve lost another pound since my last post. Score! That puts me at a total loss of 9.5 pounds. Only .5 pounds more until I reach my first mini goal of 10 pounds! My reward is a new necklace. When I first started, I set out a list of mini rewards for myself based on 10 percent losses. I thought that this would be an excellent incentive to continue loosing as well as a way of keeping myself out of the cheesecake (my usual way of rewarding myself – and in the past I rewarded myself far too often). They are as follows:
10 pounds – new necklace
19 pounds - $100 shopping spree
28 pounds – facial and manicure
36 pounds - $200 shopping spree
44 pounds – a beautiful, new dress
51 pounds - $300 shopping spree
58 pounds – facial, pedicure and spray tan
64 pounds - $500 shopping spree
At the end of this, I will be at a healthy BMI (I have fine bones so I should be in the middle of the range) and, really, the last time I had regular periods was about 64 pounds ago so, hopefully, my PCOS will be under control and, ideally, Kurt and I should be able to have a baby without fertility treatments. I’m not feeling keen on having to take medication for ANYTHING as my neuro even gets pissy at the idea of putting me on the pill. I’m guessing he wouldn’t be too cool with Clomid and Metformin… For a reasonably healthy girl, I sure do have a lot of medical crap to deal with.
Oh, I like my strippersize so far though I have yet to hop around provocatively (damn!). The DVD is really well set up with a 40 minute cardio routine and then strippersize add-ons so you can tailor your work out as your skill and fitness levels increase. Since I am a couch potato with no lung capacity, I’ve been sticking with the 40 minute basic routine and will add in stripper moves when I’m ready. Also, because I am exercising today as well as also having walked to work, I get an extra 100 calories. So, my total is 1400 and is as follows:
8:00 – 1 cup 1% milk and a multivitamin and folic acid
9:30 – 1 small chocolate banana raspberry muffin
11:00 – 100g Source yogurt
12:15 – chicken and wild rice soup and an apple
1:45 – 100g Source yogurt
3:15 – 1 small chocolate banana raspberry muffin
4:45 – 100 g Source yogurt
6:15 – chicken stuffed with ham and swiss cheese in a piquant tomato sauce
roasted red pepper and wild rice pilaf
mixed greens with pecans in an apricot vinaigrette
8:00 – 1 Fudgesicle
Recipe of the Day
Chicken with Wild Rice Soup
1 precooked chicken (most grocery stores have hot rotisserie chicken for about $7.00)
4 cups water
Remove the meat from the bones and set aside. Place bones and skin in a dutch oven or large pot with water, cover and bring to a boil. Reduce heat to medium and simmer on the stove for 45 minutes. Place a sieve or colander over a large mixing bowl and pour out broth. Throw out the bones and return the broth to the pot.
Add:
3 cups carrot, chopped
2 cups celery, chopped
1 large white onion
4 cups of shredded chicken
1 ½ cups wild rice
3 vine-ripened tomatoes, chopped
½ cup green onions, chopped
3 cans condensed chicken broth
1 cup hot salsa
2 tbsp parsley
1 tbsp sage
2 tsp onion powder
2 tsp garlic powder
½ tsp cayenne pepper
fresh ground pepper and sea salt to taste
Cover pot, bring to a boil, reduce heat and simmer for 45 minutes to one hour. Makes 12 servings and freezes well.
Calories per serving: 214
Calories for the entire pot: 2567
HAF: FO
- Leya
Thursday, November 03, 2005
The HAF
Yay! I am no longer the only poster on the blog! I was laughing yesterday because in the initial post I talk about how there is a group of us and, with only me posting, I looked all multiple-personality disorder laden.
Well, I am happy to say that my changes worked – I not only dropped the .5 pound gain from yesterday but lost a whole pound on top of that for a grand total of 7 pounds lost! Plus, I also drank water like a mad fiend, sucking back 2.5 litres over the course of the day. And I have to say that I am never hungry or dizzy, either, like I usually am with most weight loss eating plans I have tried. Actually, I am feeling really good. I’ve got tons of energy and I feel really happy. I guess that is what happens when I start eating based on my body’s needs and specific way of functioning instead of cutting calories across the board and not necessarily focusing on what my body is trying to tell me.
So, the plan today is as follows:
8:00 1 cup non-fat milk and a multivitamin
9:45 Apple spice whole wheat muffin with bran and oatmeal
11:15 1/3 cup Source yogurt
12:30 Curry beef lentil soup
Apple
1:45 1/3 cup Source yogurt
3:00 Chocolate banana raspberry muffin (recipe below)
4:30 1/3 cup Source yogurt
6:30 Athenian chicken (recipe below)
Roasted Greek potatoes
Mixed Greens with 1/8 cup Pecans and Raspberry vinaigrette
Recipes of the Day
Apple Spice Muffins
2 cups whole wheat flour
1 cup All Bran cereal
1 cup rolled oats
¼ cup sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
Combine dry ingredients, make a well and set aside. In a separate bowl:
1 egg
2 tbsp vegetable oil
Beat with a beater, then add:
1 cup non-fat, plain yogurt
1 cup apple sauce
4 small, cored, grated apples with skins intact (fiber is your friend)
Add liquid to dry ingredients and mix. Line two muffin tins with medium liners and then fill with batter. Bake in the oven at 375 degrees for 20-25 minutes or until the tops of the muffins are firm to the touch. Makes 24.
Calories per serving (1 muffin): 95 (2282 calories for the bowl of batter, just in case you make less than an even 2 dozen)
HAF*: LW
Baby Greens with Raspberry Vinaigrette
2 tsp olive oil
5 fresh or frozen raspberries
1 tsp red wine vinegar
1 tsp honey
sea salt and freshly ground pepper, to taste
½ clove finely-grated garlic
2 cups baby greens
2 green onions, diced
¼ cup pecans, chopped
¼ cup red peppers, chopped
¼ cup fresh or frozen raspberries
Combine vinaigrette ingredients in a separate cup and mix to ensure honey is dissolved. Combine salad ingredients and toss in vinaigrette. Serves two.
Calories per serving: 176 (total), 58 (dressing) and 118 (salad)
HAF*: FO
*HAF (Husband Acceptance Factor):
LW: Lip wrinkle, will not try it (but you still make it because you like it).
FD: Feeds it to dog behind your back.
PP: Pushes it around on the plate to make it look like he’s eating it.
SE: He’s silent and doesn’t rave about it, but he does eat it.
FO: Food orgasm.
Anyhoo, lunch break is over so I guess it is back to work!
- Leya
Well, I am happy to say that my changes worked – I not only dropped the .5 pound gain from yesterday but lost a whole pound on top of that for a grand total of 7 pounds lost! Plus, I also drank water like a mad fiend, sucking back 2.5 litres over the course of the day. And I have to say that I am never hungry or dizzy, either, like I usually am with most weight loss eating plans I have tried. Actually, I am feeling really good. I’ve got tons of energy and I feel really happy. I guess that is what happens when I start eating based on my body’s needs and specific way of functioning instead of cutting calories across the board and not necessarily focusing on what my body is trying to tell me.
So, the plan today is as follows:
8:00 1 cup non-fat milk and a multivitamin
9:45 Apple spice whole wheat muffin with bran and oatmeal
11:15 1/3 cup Source yogurt
12:30 Curry beef lentil soup
Apple
1:45 1/3 cup Source yogurt
3:00 Chocolate banana raspberry muffin (recipe below)
4:30 1/3 cup Source yogurt
6:30 Athenian chicken (recipe below)
Roasted Greek potatoes
Mixed Greens with 1/8 cup Pecans and Raspberry vinaigrette
Recipes of the Day
Apple Spice Muffins
2 cups whole wheat flour
1 cup All Bran cereal
1 cup rolled oats
¼ cup sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
Combine dry ingredients, make a well and set aside. In a separate bowl:
1 egg
2 tbsp vegetable oil
Beat with a beater, then add:
1 cup non-fat, plain yogurt
1 cup apple sauce
4 small, cored, grated apples with skins intact (fiber is your friend)
Add liquid to dry ingredients and mix. Line two muffin tins with medium liners and then fill with batter. Bake in the oven at 375 degrees for 20-25 minutes or until the tops of the muffins are firm to the touch. Makes 24.
Calories per serving (1 muffin): 95 (2282 calories for the bowl of batter, just in case you make less than an even 2 dozen)
HAF*: LW
Baby Greens with Raspberry Vinaigrette
2 tsp olive oil
5 fresh or frozen raspberries
1 tsp red wine vinegar
1 tsp honey
sea salt and freshly ground pepper, to taste
½ clove finely-grated garlic
2 cups baby greens
2 green onions, diced
¼ cup pecans, chopped
¼ cup red peppers, chopped
¼ cup fresh or frozen raspberries
Combine vinaigrette ingredients in a separate cup and mix to ensure honey is dissolved. Combine salad ingredients and toss in vinaigrette. Serves two.
Calories per serving: 176 (total), 58 (dressing) and 118 (salad)
HAF*: FO
*HAF (Husband Acceptance Factor):
LW: Lip wrinkle, will not try it (but you still make it because you like it).
FD: Feeds it to dog behind your back.
PP: Pushes it around on the plate to make it look like he’s eating it.
SE: He’s silent and doesn’t rave about it, but he does eat it.
FO: Food orgasm.
Anyhoo, lunch break is over so I guess it is back to work!
- Leya
Wednesday, November 02, 2005
Two Steps Forward and One Back
Just so you know, Lost is a repeat this evening. I think this news requires a moment of silence to contemplate Sawyer’s abs.
Apparently, pasta made with white flour is off the menu. Last night I couldn’t find the chili in the freezer and I didn’t have any chicken defrosted so I grabbed a container of home-made sauce and a package of fresh pasta from the fridge. While my calories were okay yesterday, my body rebelled against the white durum flour in the pasta and I am up .5 pounds. I know the gain is a direct result of diet as I’m not retaining water and followed a similar morning schedule to every other day (I weigh myself every morning before I shower). It’s also not a “time of the month” issue as it’s never that time of the month for me thanks to PCOS. It looks like white flour and other refined carbohydrates and me will forever be parting ways. Lesson learned.
So, the plan today is as follows:
8:00: 1 cup non-fat milk with a multivitamin and folic acid
10:00: 1 low calorie, whole wheat muffin
11:00: 1/3 cup Source yogurt
12:00: 1.5 cups Split Pea and non-fat Ham Soup with vegetables
1 small apple
1:30 1/3 cup Source yogurt
2:45 1 low calorie, whole wheat muffin
4:00 1/3 cup Source yogurt
6:30 Dijon Chicken
Mashed potatoes
1.5 cups baby greens with toasted almonds, red peppers and a raspberry vinaigrette
In total, it’s around 1300 calories, which I think is pretty adequate. I’ve also increased my dairy intake to a little over two servings and killed off the fudgesicles as a treat in the evening. If I really need something sweet after supper, I’ll add an herbal tea with 1 tsp honey and a dollop of non fat milk (bringing me up to 1400 cal).
As for activity (the other side of the equation), I walked to work this morning. I should also go far a walk at lunch (i.e. now) but drafting this post is more appealing. Also, I still haven’t picked up an aerobics DVD as Monday was Halloween and yesterday Kurt had the car all evening. So, with Lost and Veronica Mars being repeats (boo!), I will be going hunting for a decent workout. My current plan is to work out for 45 minutes, five days per week at 10:00 pm. Hopefully, when I finally get booked with a specialist to sort out the PCOS, I’ll be able to make an appointment with a nutritionist. I guess they have a little machine that you blow into to measure your metabolic rate. If I could find that out, I could further tailor my eating habits and menu to support my weight loss goals. It would also be good to get an expert opinion on how and what I’m eating, especially if I can’t eat like a normal person without putting on weight.
Recipe of the Day:
Dijon Chicken
2 – 4 ounce (cooked weight) chicken breasts, bone-in
½ cup chicken broth or dry white wine
1 tsp fine herbs (chives, parsley and tarragon)
2 tsp Dijon mustard
2 tbsp low-fat mayonnaise
¼ cup plain, non-fat yogurt
2 tsp Dijon mustard
1 green onion, chopped
1 tsp fine herbs
Combine the broth/wine, herbs and Dijon and pour over breasts, placed bone up in skillet. Cover and bring liquid to a boil, then drop heat to medium. Turn chicken after steaming for 10 minutes and, if skillet is dry, add ¼ cup water. Steam for an additional 10 minutes and remove from heat. In a microwave safe bowl or small sauce pan, combine the yogurt, additional mustard, mayonnaise, green onion and additional fine herbs. Warm either in the microwave or on the stove top to combine the flavours of the ingredients but do not bring to a boil. Place chicken on dinner plates and drizzle the sauce over the breast just before serving. Serves two.
Calories per serving: 200 (made with broth) and 215 made with wine
This recipe, by the way, gave Kurt a food orgasm so it is husband-friendly.
- Leya
Apparently, pasta made with white flour is off the menu. Last night I couldn’t find the chili in the freezer and I didn’t have any chicken defrosted so I grabbed a container of home-made sauce and a package of fresh pasta from the fridge. While my calories were okay yesterday, my body rebelled against the white durum flour in the pasta and I am up .5 pounds. I know the gain is a direct result of diet as I’m not retaining water and followed a similar morning schedule to every other day (I weigh myself every morning before I shower). It’s also not a “time of the month” issue as it’s never that time of the month for me thanks to PCOS. It looks like white flour and other refined carbohydrates and me will forever be parting ways. Lesson learned.
So, the plan today is as follows:
8:00: 1 cup non-fat milk with a multivitamin and folic acid
10:00: 1 low calorie, whole wheat muffin
11:00: 1/3 cup Source yogurt
12:00: 1.5 cups Split Pea and non-fat Ham Soup with vegetables
1 small apple
1:30 1/3 cup Source yogurt
2:45 1 low calorie, whole wheat muffin
4:00 1/3 cup Source yogurt
6:30 Dijon Chicken
Mashed potatoes
1.5 cups baby greens with toasted almonds, red peppers and a raspberry vinaigrette
In total, it’s around 1300 calories, which I think is pretty adequate. I’ve also increased my dairy intake to a little over two servings and killed off the fudgesicles as a treat in the evening. If I really need something sweet after supper, I’ll add an herbal tea with 1 tsp honey and a dollop of non fat milk (bringing me up to 1400 cal).
As for activity (the other side of the equation), I walked to work this morning. I should also go far a walk at lunch (i.e. now) but drafting this post is more appealing. Also, I still haven’t picked up an aerobics DVD as Monday was Halloween and yesterday Kurt had the car all evening. So, with Lost and Veronica Mars being repeats (boo!), I will be going hunting for a decent workout. My current plan is to work out for 45 minutes, five days per week at 10:00 pm. Hopefully, when I finally get booked with a specialist to sort out the PCOS, I’ll be able to make an appointment with a nutritionist. I guess they have a little machine that you blow into to measure your metabolic rate. If I could find that out, I could further tailor my eating habits and menu to support my weight loss goals. It would also be good to get an expert opinion on how and what I’m eating, especially if I can’t eat like a normal person without putting on weight.
Recipe of the Day:
Dijon Chicken
2 – 4 ounce (cooked weight) chicken breasts, bone-in
½ cup chicken broth or dry white wine
1 tsp fine herbs (chives, parsley and tarragon)
2 tsp Dijon mustard
2 tbsp low-fat mayonnaise
¼ cup plain, non-fat yogurt
2 tsp Dijon mustard
1 green onion, chopped
1 tsp fine herbs
Combine the broth/wine, herbs and Dijon and pour over breasts, placed bone up in skillet. Cover and bring liquid to a boil, then drop heat to medium. Turn chicken after steaming for 10 minutes and, if skillet is dry, add ¼ cup water. Steam for an additional 10 minutes and remove from heat. In a microwave safe bowl or small sauce pan, combine the yogurt, additional mustard, mayonnaise, green onion and additional fine herbs. Warm either in the microwave or on the stove top to combine the flavours of the ingredients but do not bring to a boil. Place chicken on dinner plates and drizzle the sauce over the breast just before serving. Serves two.
Calories per serving: 200 (made with broth) and 215 made with wine
This recipe, by the way, gave Kurt a food orgasm so it is husband-friendly.
- Leya
Tuesday, November 01, 2005
Drunk, Middle-aged Guys Need Chocolate, Too
Yay! Another .5 pound loss for a total of six pounds!
Halloween posed no problems last night and I am proud to say that I didn’t reach into the bowl of candy once. I think this had to do with the fact that every piece of candy we had was scarfed up by trick or treating kids (and one guy who was 50 and reeked of liquor – he got chocolate, too). In all, we had over 140 kids at the door and had to make three extra trips to the store. It was crazy!
I’ve added a few more links to our side bar. If anyone has any suggestions for more funny or informational sites, just let me know and I’ll add them.
Today, I am aiming for 1350 calories. The menu today is similar to yesterday but I am having home-made chili and greens for supper instead of chicken and rice. Tomorrow I am going to replace one of the muffins with another yogurt in order to increase my protein and calcium intake and reduce my carbohydrates a bit more.
In case you want the chicken recipe from last night, here it is:
Chicken with Apricot Reduction
2 tbsp apricot jam (I’m loving the organic apricot jam from Superstore – so good)
2/3 cup chicken broth or 2/3 cup white wine
1 tbsp sweet and hot mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp sea salt
1 tbsp olive oil
2 - 4 ounce breasts of chicken, skinless with bone –in
Wisk the first seven ingredients in a mixing bowl. Place breasts in a frying pan, bone down, and pour sauce over them. Cover the pan, then bring to a high heat and drop down to medium when the sauce comes to a boil. Allow to simmer for 10 minutes, and then turn so the bone is up. If the pan becomes dry, add ¼ cup of water. Allow to simmer for 10 minutes. Remove the cover and turn chicken bone down. Bring to a high heat to boil off the rest of the liquid, with a spoon glazing the chicken with the sauce.
Calories: 252/serving, without wine and 275/serving, with wine
Apricot Salad Dressing
2 tsp apricot jam
1 tbsp red wine vinegar
1 tbsp olive oil
½ clove grated garlic
½ tsp sea salt
½ tsp fresh-ground pepper
Calories per serving (1/2 recipe): 73 calories
Roasted Red Pepper and Wild Rice
¼ cup roasted red pepper, diced
1/3 cup wild rice
1/3 brown rice
1/3 cup chicken broth
1/3 cup water
½ tsp onion powder
½ tsp garlic powder
1 tsp Club Sauce Fish and Seafood Rub
To roast peppers, dice up fresh red pepper and broil in the oven on high, using a pan with non-stick spray, for five to ten minutes. Add to sauce pot with other ingredients, cover and bring to a boil. Drop heat to low and simmer until all liquid has evaporated and brown rice is soft (the wild rice with remain chewy). Serves two.
Calories: 127 per serving
Halloween posed no problems last night and I am proud to say that I didn’t reach into the bowl of candy once. I think this had to do with the fact that every piece of candy we had was scarfed up by trick or treating kids (and one guy who was 50 and reeked of liquor – he got chocolate, too). In all, we had over 140 kids at the door and had to make three extra trips to the store. It was crazy!
I’ve added a few more links to our side bar. If anyone has any suggestions for more funny or informational sites, just let me know and I’ll add them.
Today, I am aiming for 1350 calories. The menu today is similar to yesterday but I am having home-made chili and greens for supper instead of chicken and rice. Tomorrow I am going to replace one of the muffins with another yogurt in order to increase my protein and calcium intake and reduce my carbohydrates a bit more.
In case you want the chicken recipe from last night, here it is:
Chicken with Apricot Reduction
2 tbsp apricot jam (I’m loving the organic apricot jam from Superstore – so good)
2/3 cup chicken broth or 2/3 cup white wine
1 tbsp sweet and hot mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp sea salt
1 tbsp olive oil
2 - 4 ounce breasts of chicken, skinless with bone –in
Wisk the first seven ingredients in a mixing bowl. Place breasts in a frying pan, bone down, and pour sauce over them. Cover the pan, then bring to a high heat and drop down to medium when the sauce comes to a boil. Allow to simmer for 10 minutes, and then turn so the bone is up. If the pan becomes dry, add ¼ cup of water. Allow to simmer for 10 minutes. Remove the cover and turn chicken bone down. Bring to a high heat to boil off the rest of the liquid, with a spoon glazing the chicken with the sauce.
Calories: 252/serving, without wine and 275/serving, with wine
Apricot Salad Dressing
2 tsp apricot jam
1 tbsp red wine vinegar
1 tbsp olive oil
½ clove grated garlic
½ tsp sea salt
½ tsp fresh-ground pepper
Calories per serving (1/2 recipe): 73 calories
Roasted Red Pepper and Wild Rice
¼ cup roasted red pepper, diced
1/3 cup wild rice
1/3 brown rice
1/3 cup chicken broth
1/3 cup water
½ tsp onion powder
½ tsp garlic powder
1 tsp Club Sauce Fish and Seafood Rub
To roast peppers, dice up fresh red pepper and broil in the oven on high, using a pan with non-stick spray, for five to ten minutes. Add to sauce pot with other ingredients, cover and bring to a boil. Drop heat to low and simmer until all liquid has evaporated and brown rice is soft (the wild rice with remain chewy). Serves two.
Calories: 127 per serving
Monday, October 31, 2005
Recipes
Hi all,
My scale was feelin’ the love this morning and showed a .5 pound loss so I’m feeling pretty excited. Also, the emergency pants I purchased two weeks ago when none of the pants in my closet fit and I was feeling really weird hanging around the office with my pants undone, yeah, those pants, they are loose on me today. Yay!
For today, I’m aiming for about 1350 calories. Those calories include whole wheat muffins, yogurt, an apple, milk, curry beef lentil soup, chicken in a apricot demiglace, roasted red pepper and wild rice pilaf, mixed greens and a fudgesicle. Yum!
By the way, I wasn’t able to find a decent aerobics DVD at Walmart yesterday but Janelle mentioned that Chapters had a pretty good selection so I am going to go there tonight. I’m doing a pretty good job of limiting what I eat but I really need to get my ass in gear and start exercising otherwise I’ll be all wizened and limp and muscle-free by the time I get down to my goal weight. So not sexy.
Anyhoo, I thought I would post a few recipes that I’ve been enjoying. I’d love to be able to take credit for the two soup recipes but, alas, I found them in a low fat cookbook of my mom’s. The other two are all mine, baby, and I am proud!
- Leya
Curry Beef Lentil Soup
3 cups rinsed red lentils
15 ounces eye of round beef, cubed
3 chopped red peppers
1 chopped white onion
4 cups chopped carrot
4 chopped roma tomatoes
4 cans condensed beef broth
2 cans water
1 tbsp Pataks original curry paste (or to taste as people may not like it as spicy)
Combine all ingredients into a large pot. Bring the soup to a boil, drop heat and allow to simmer until the carrots are soft. This soup freezes really nicely and makes between 9 and 10 single servings. I had a hard time tracking down curry paste and lentils and eventually found them at Superstore.
Split Pea and Ham Soup
4 cups split peas, rinsed
2 cups cubed ham
4 stalks celery, halved and chopped
1 white onion, chopped
3 cups chopped carrot
4 large potatoes, cubed (I usually use 8 of the small, golden nugget potatoes so I can be lazy and leave the skin on)
bay leaves, thyme, sea salt, ground pepper to taste
onion powder, to taste
4 cans condensed chicken broth
2-3 cups water
Bring the soup to a boil, drop heat and allow to simmer until the potatoes are soft. Fish about ½ of the potatoes out of the pot, and whip them with a beater until smooth. Return whipped potatoes to pot and stir in. Allow to simmer for another 10 minutes or so (until the split peas are soft). I get about 9-10 servings. This recipe freezes well, making it convenient for lunches.
Chocolate Banana Raspberry Muffins
2 cups whole wheat flour
1 cup All Bran cereal
¼ cup sugar
1 tsp baking soda
1 tsp baking powder
6 tbsp cocoa powder
Combine in a mixing bowl, make a well and set aside.
1 large egg
2 tbsp vegetable oil
Beat until frothy, then add:
1 cup plain, nonfat yogurt
¼ cup nonfat milk
4 large, over-ripe bananas
1 cup fresh or frozen raspberries
Beat liguid ingredients until the bananas and raspberries are nicely mashed and the mixture is smooth. Combine with the dry ingredients and mix. Line two muffin trays with medium muffin liners. Bake in the oven at 350 degrees F for 20 minutes or until the tops of the muffins are firm to the touch. Makes 24 muffins.
Athenian Chicken with Roasted Potatoes
6 boneless, skinless breasts of chicken
6 ounces of feta cheese
1 package frozen spinach
1 tsp onion powder
1 tsp garlic powder
t tsp oregano
½ tsp sea salt
Combine the spice mix and set aside.
In between two pieces of waxed paper, place a breast of chicken. With a meat mallet, pound the chicken until the breast is flattened and about ¼” thick. Sprinkle 1/6 of the spice mix onto the breast. Place one ounce of feta cheese with 1/7 of the spinach on one end of the chicken and roll up, tucking in the ends. Repeat with each breast of chicken.
1 lemon
3 tbsp olive oil
¾ cup condensed chicken broth
1 tbsp honey
1 tsp dry mustard
2 cloves grated garlic
2 tsp dried oregano (or 2 tbsp fresh, chopped)
2 tsp dried basil (or 2 tbsp fresh, chopped)
1 tsp onion powder
1 tsp garlic powder
1 ounce feta cheese
1/7 package of spinach.
In a mixing bowl, juice lemon and combine with remaining ingredients. Wisk until honey is dissolved. Place breasts in a covered roasting pan and pour sauce over. Quarter baby potatoes and place around the chicken. Bake in the oven at 375 degrees for 45 minutes or until chicken is cooked through.
Freezing Tip:
All ingredients freeze really well. Place two rolled breasts a piece in a freezable container and then split the sauce accordingly. Take container out of the freezer in the morning and it should be thawed through by dinner. Just add the potatoes, bake in the oven and enjoy!
Calories per serving: 438 per serving (chicken) and 202 for 7 ounces of roasted potato (raw weight)
My scale was feelin’ the love this morning and showed a .5 pound loss so I’m feeling pretty excited. Also, the emergency pants I purchased two weeks ago when none of the pants in my closet fit and I was feeling really weird hanging around the office with my pants undone, yeah, those pants, they are loose on me today. Yay!
For today, I’m aiming for about 1350 calories. Those calories include whole wheat muffins, yogurt, an apple, milk, curry beef lentil soup, chicken in a apricot demiglace, roasted red pepper and wild rice pilaf, mixed greens and a fudgesicle. Yum!
By the way, I wasn’t able to find a decent aerobics DVD at Walmart yesterday but Janelle mentioned that Chapters had a pretty good selection so I am going to go there tonight. I’m doing a pretty good job of limiting what I eat but I really need to get my ass in gear and start exercising otherwise I’ll be all wizened and limp and muscle-free by the time I get down to my goal weight. So not sexy.
Anyhoo, I thought I would post a few recipes that I’ve been enjoying. I’d love to be able to take credit for the two soup recipes but, alas, I found them in a low fat cookbook of my mom’s. The other two are all mine, baby, and I am proud!
- Leya
Curry Beef Lentil Soup
3 cups rinsed red lentils
15 ounces eye of round beef, cubed
3 chopped red peppers
1 chopped white onion
4 cups chopped carrot
4 chopped roma tomatoes
4 cans condensed beef broth
2 cans water
1 tbsp Pataks original curry paste (or to taste as people may not like it as spicy)
Combine all ingredients into a large pot. Bring the soup to a boil, drop heat and allow to simmer until the carrots are soft. This soup freezes really nicely and makes between 9 and 10 single servings. I had a hard time tracking down curry paste and lentils and eventually found them at Superstore.
Split Pea and Ham Soup
4 cups split peas, rinsed
2 cups cubed ham
4 stalks celery, halved and chopped
1 white onion, chopped
3 cups chopped carrot
4 large potatoes, cubed (I usually use 8 of the small, golden nugget potatoes so I can be lazy and leave the skin on)
bay leaves, thyme, sea salt, ground pepper to taste
onion powder, to taste
4 cans condensed chicken broth
2-3 cups water
Bring the soup to a boil, drop heat and allow to simmer until the potatoes are soft. Fish about ½ of the potatoes out of the pot, and whip them with a beater until smooth. Return whipped potatoes to pot and stir in. Allow to simmer for another 10 minutes or so (until the split peas are soft). I get about 9-10 servings. This recipe freezes well, making it convenient for lunches.
Chocolate Banana Raspberry Muffins
2 cups whole wheat flour
1 cup All Bran cereal
¼ cup sugar
1 tsp baking soda
1 tsp baking powder
6 tbsp cocoa powder
Combine in a mixing bowl, make a well and set aside.
1 large egg
2 tbsp vegetable oil
Beat until frothy, then add:
1 cup plain, nonfat yogurt
¼ cup nonfat milk
4 large, over-ripe bananas
1 cup fresh or frozen raspberries
Beat liguid ingredients until the bananas and raspberries are nicely mashed and the mixture is smooth. Combine with the dry ingredients and mix. Line two muffin trays with medium muffin liners. Bake in the oven at 350 degrees F for 20 minutes or until the tops of the muffins are firm to the touch. Makes 24 muffins.
Athenian Chicken with Roasted Potatoes
6 boneless, skinless breasts of chicken
6 ounces of feta cheese
1 package frozen spinach
1 tsp onion powder
1 tsp garlic powder
t tsp oregano
½ tsp sea salt
Combine the spice mix and set aside.
In between two pieces of waxed paper, place a breast of chicken. With a meat mallet, pound the chicken until the breast is flattened and about ¼” thick. Sprinkle 1/6 of the spice mix onto the breast. Place one ounce of feta cheese with 1/7 of the spinach on one end of the chicken and roll up, tucking in the ends. Repeat with each breast of chicken.
1 lemon
3 tbsp olive oil
¾ cup condensed chicken broth
1 tbsp honey
1 tsp dry mustard
2 cloves grated garlic
2 tsp dried oregano (or 2 tbsp fresh, chopped)
2 tsp dried basil (or 2 tbsp fresh, chopped)
1 tsp onion powder
1 tsp garlic powder
1 ounce feta cheese
1/7 package of spinach.
In a mixing bowl, juice lemon and combine with remaining ingredients. Wisk until honey is dissolved. Place breasts in a covered roasting pan and pour sauce over. Quarter baby potatoes and place around the chicken. Bake in the oven at 375 degrees for 45 minutes or until chicken is cooked through.
Freezing Tip:
All ingredients freeze really well. Place two rolled breasts a piece in a freezable container and then split the sauce accordingly. Take container out of the freezer in the morning and it should be thawed through by dinner. Just add the potatoes, bake in the oven and enjoy!
Calories per serving: 438 per serving (chicken) and 202 for 7 ounces of roasted potato (raw weight)
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