Tuesday, February 9, 2010
Burrito
Another thrown together supper tonight. Leftover guacamole from the Super Bowl and bean burritos. My burrito was - refried beans, whole wheat tortilla, ranch dressing, onions, green onions, and tomatoes. Good combination!
Sunday, February 7, 2010
That Explains It... I Hope
5 lb weight increase, face broken out, chocolate cravings, etc. Yup, it's what you think...
Current Physical Symptoms
1. Sinuses are acting like I'm starting with a cold. Or it could be a detox "cold."
2. Face is breaking out. Could be from detox, could be from hormones.
3. This past week my fingernails have been growing like crazy! Wonder if my hair is too...
2. Face is breaking out. Could be from detox, could be from hormones.
3. This past week my fingernails have been growing like crazy! Wonder if my hair is too...
Saturday, February 6, 2010
My First Real Cheat/Super Bowl Food
I wasn't planning on a cheat meal yet but I kinda had no choice... I made it 3 weeks and a couple days. We had a get-together today with my in-laws and the only thing to eat was hot dogs. So I had 1 1/2 hot dogs on white buns with a little bit of chili. And since the meal was already shot, I had a medium-size piece of king cake as well. The hot dogs were good, but the king cake (chocolate-filled) tasted REALLY sweet! Too sweet. A few hours after I ate my stomach was feeling not so great :( Amazing how our bodies react to bad food after they're used to eating healthier!
Super Bowl is tomorrow! After growing up a Saints fan, I'm really excited to see them in the big game :D We invited 3 other adults but I don't know if any of them are coming... I planned food that I can eat for the game. It will be my supper/carb meal so... Lentil Soup for our meal (it's real hearty!), and for snacks we're having dilled cucumbers, guacamole and Tostitos, stuffed mushrooms, and carrots and celery sticks. Wish I knew how many of us there were going to be so I could start prepping! The soup will be the same amount regardless so I'm going to start on that...
Super Bowl is tomorrow! After growing up a Saints fan, I'm really excited to see them in the big game :D We invited 3 other adults but I don't know if any of them are coming... I planned food that I can eat for the game. It will be my supper/carb meal so... Lentil Soup for our meal (it's real hearty!), and for snacks we're having dilled cucumbers, guacamole and Tostitos, stuffed mushrooms, and carrots and celery sticks. Wish I knew how many of us there were going to be so I could start prepping! The soup will be the same amount regardless so I'm going to start on that...
Catching Up On Some Recipes
While I have a few minutes on the computer... (Everything in this blog thus far has been typed from my phone but it's a bit tedious for recipes!)
Stuffed Mushrooms (adapted from Moosewood Restaurant Low-Fat Favorites)
1 lb mushrooms (I used baby portabella)
1 c. finely chopped onions
2 cloves garlic, minced or pressed
2 tsp. olive oil
3 tbsp. chopped fresh basil or 1 tbsp. dried
1/2 c. chopped fresh parsley
3/4 c. bread crumbs
Salt and pepper to taste
Rinse the mushrooms well and pat dry. Remove the stems. Chop stems and set aside.
Preheat the oven to 450.
In a large skillet, saute the onions and garlic in the oil on medium heat for about 8 minutes until golden. Stir in the stems and continue to cook for another 2 minutes. Add the basil, parsley, bread crumbs, salt and pepper. Cook for another 2-3 minutes, stirring constantly.
Fill each mushroom cap with the bread crumb mixture. Arrange on a cookie sheet sprayed with Pam. Bake uncovered for 15-20 minutes, until the mushrooms begin to release their juices and the filling is browned and crunchy.
Greek Spinach Rice Balls (adapted from Moosewood Restaurant Low-Fat Favorites)
10 oz frozen chopped spinach, defrosted
1 c. chopped green onions
2 tsp. olive oil
2 c. cooked brown rice
2 tsp. dill
1 1/2 tbsp. lemon juice
Salt and pepper to taste
1 c. bread crumbs
Squeeze excess water from spinach. Lightly saute green onions in the oil about 5 minutes, until softened and lightly browned.
Preheat oven to 350.
In a large mixing bowl, combine the spinach, green onions, rice, dill, lemon juice, salt, and pepper. Mix well.
Spray a baking sheet with Pam. With dampened hands, roll balls out of the mixture about the size of a ping-pong ball. The balls should be firm. Roll each ball in bread crumbs and place on the baking sheet about an inch apart. Bake for 20-25 minutes until heated through and crisp on the outside.
Chili "Burgers" (adapted from Moosewood Restaurant Low-Fat Favorites)
1 c. chopped onions
4 garlic cloves, minced or pressed
2 tsp. olive oil
1/2 c. grated carrots
1 1/2 tsp. chili powder
1 tsp. cumin
2 cans (15 oz) pinto beans, drained
2 tbsp. mustard
1 tbsp. soy sauce
2 tbsp. ketchup
1 1/2 c. oats
Salt and pepper to taste
Saute the onions and garlic in the oil about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes.
Mash the beans (I pulsed them in my food processor). Add the mustard, soy sauce, ketchup, and sauteed vegetables. Mix in the oats, salt and pepper.
Moisten your hands and form the burger mixture into 6 patties. Cook on medium-low 5-8 minutes per side.
Stuffed Mushrooms (adapted from Moosewood Restaurant Low-Fat Favorites)
1 lb mushrooms (I used baby portabella)
1 c. finely chopped onions
2 cloves garlic, minced or pressed
2 tsp. olive oil
3 tbsp. chopped fresh basil or 1 tbsp. dried
1/2 c. chopped fresh parsley
3/4 c. bread crumbs
Salt and pepper to taste
Rinse the mushrooms well and pat dry. Remove the stems. Chop stems and set aside.
Preheat the oven to 450.
In a large skillet, saute the onions and garlic in the oil on medium heat for about 8 minutes until golden. Stir in the stems and continue to cook for another 2 minutes. Add the basil, parsley, bread crumbs, salt and pepper. Cook for another 2-3 minutes, stirring constantly.
Fill each mushroom cap with the bread crumb mixture. Arrange on a cookie sheet sprayed with Pam. Bake uncovered for 15-20 minutes, until the mushrooms begin to release their juices and the filling is browned and crunchy.
Greek Spinach Rice Balls (adapted from Moosewood Restaurant Low-Fat Favorites)
10 oz frozen chopped spinach, defrosted
1 c. chopped green onions
2 tsp. olive oil
2 c. cooked brown rice
2 tsp. dill
1 1/2 tbsp. lemon juice
Salt and pepper to taste
1 c. bread crumbs
Squeeze excess water from spinach. Lightly saute green onions in the oil about 5 minutes, until softened and lightly browned.
Preheat oven to 350.
In a large mixing bowl, combine the spinach, green onions, rice, dill, lemon juice, salt, and pepper. Mix well.
Spray a baking sheet with Pam. With dampened hands, roll balls out of the mixture about the size of a ping-pong ball. The balls should be firm. Roll each ball in bread crumbs and place on the baking sheet about an inch apart. Bake for 20-25 minutes until heated through and crisp on the outside.
Chili "Burgers" (adapted from Moosewood Restaurant Low-Fat Favorites)
1 c. chopped onions
4 garlic cloves, minced or pressed
2 tsp. olive oil
1/2 c. grated carrots
1 1/2 tsp. chili powder
1 tsp. cumin
2 cans (15 oz) pinto beans, drained
2 tbsp. mustard
1 tbsp. soy sauce
2 tbsp. ketchup
1 1/2 c. oats
Salt and pepper to taste
Saute the onions and garlic in the oil about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes.
Mash the beans (I pulsed them in my food processor). Add the mustard, soy sauce, ketchup, and sauteed vegetables. Mix in the oats, salt and pepper.
Moisten your hands and form the burger mixture into 6 patties. Cook on medium-low 5-8 minutes per side.
Friday, February 5, 2010
Two observations
1. The more hungry I am, the more I want what I'm not supposed to eat right then
2. There is a direct correlation between how refreshed I feel in the morning and how long my initial block of sleep was. If Gabriel wakes up to eat soon after I go to sleep, I will be exhausted the rest of the night and the next day. And vice versa.
2. There is a direct correlation between how refreshed I feel in the morning and how long my initial block of sleep was. If Gabriel wakes up to eat soon after I go to sleep, I will be exhausted the rest of the night and the next day. And vice versa.
Wednesday, February 3, 2010
Thrown Together and Yummy!
I bought a big tray of chicken breasts since we've been eating them almost every day. Today I got them cut and bagged and in the freezer. Except for a few for lunch. I didn't know what to do with them...
2 tbsp olive oil, divided
8 oz mushrooms, sliced
1 green onion, sliced
2-3 chicken breasts, slightly flattened
2 tsp mustard
2 tsp tarragon
1/4 c water
Heat 1 tbsp olive oil in a large skillet on medium-high. Saute the mushrooms. When they're almost done, add the green onions. Saute until mushrooms are browned. Remove from skillet and turn stove to medium. Heat the other tbsp of olive oil. Cook chicken breasts about 5 minutes per side until cooked through. Remove from skillet. Return veggies to skillet and add mustard and tarragon. Stir. Add water and stir, loosening browned bits from bottom of pan. Serve over chicken.
2 tbsp olive oil, divided
8 oz mushrooms, sliced
1 green onion, sliced
2-3 chicken breasts, slightly flattened
2 tsp mustard
2 tsp tarragon
1/4 c water
Heat 1 tbsp olive oil in a large skillet on medium-high. Saute the mushrooms. When they're almost done, add the green onions. Saute until mushrooms are browned. Remove from skillet and turn stove to medium. Heat the other tbsp of olive oil. Cook chicken breasts about 5 minutes per side until cooked through. Remove from skillet. Return veggies to skillet and add mustard and tarragon. Stir. Add water and stir, loosening browned bits from bottom of pan. Serve over chicken.
Subscribe to:
Posts (Atom)
