Friday, December 2, 2011

Hors Devours sans Guilt - Cocktail Time!

Without sounding like a lush, I love a cocktail. The extra and empty calories they come with? Not so much. 

I have already made the switch from white to red wine, which wipes out about 5 extra calories per ounce. For those who need a bit more, instead of a lemon drop or apple martini, go ahead and order (or serve) the Pomegranate Martini! A 5oz mix is around 140 calories. I take those extra 40 calories and remind myself that this drink is packed with antioxidants and nutrients. I always use POM juice, because it contains no sugar, no preservatives, gluten-free and kosher and it just tastes amazing!

If you're making them one at a time or serving up a big batch as your signature drink, you can't go wrong! 

1 part Vodka
4 parts POM Pomegranate juice
Squeeze of lemon juice
Pomegranate Seeds (for presentation)

Some other vodka drinks that can be guilt-free are:

 Vodka and Sugar Free Red Bull - 85 Calories 
 - I try and only have one or two of these, then move onto a Vodka Soda or Vodka Water

Vodka Soda - 80 Calories

and perhaps the healthiest vodka drink ever created:
Vodka Water - 65 Calories (I use about half a lime in this one) 

Wednesday, November 30, 2011

Bison Meatloaf with Chips and Spinach

Clearly, I have an obsession with Bison meat. I don't even remember what ground turkey or beef tastes like. With the cold weather and my tree lit up, I just want some comfort foods!  This is lean, gluten free and loaded with nutrients. 

Bison Meatloaf
Serves 5
Total prep/cook 1.5 hours

Olive Oil
1lb Bison (or any lean ground meat)
1c onion, chopped
1T oreagno (or Italian Spices)
1 egg
1/4c pureed squash (I go frozen)
1/2c tomato sauce, divided (salt free/low sodium)
1/2c panko flakes (Japanese bread crumbs)
1/2t salt
1T black pepper
1/4t crushed red pepper, or chili powder
2T hot sauce (Tapatio!)
1 garlic clove, pressed
10oz spinach (fresh or frozen)  

For Him
1 potato, thinly slliced
3T olive oil
couple shakes of prefered seasoning (I have used lowrys in the past, but tonight I used Trader Joes 21 Spice Seasoning)
Handful of shredded cheese for meat loaf

Preheat oven to 375. Saute onions and 2T garlic in olive oil until clear, remove from heat and add oregano. In a large bowl, combine Bison, egg, squash, 1/4c tomato, panko, and cooked onions. (My mix got a bit mushy from being out and it being warm in the house, so i popped it in the fridge for a few moments while I prepared the potatoes) Mold your meat and place in greased pan and place in oven. Mix remaining tomato sauce, chilies and hot sauce in a small bowl - after 30 min pour sauce on top and bake for another 20.  While the meatloaf cools down, prepare the spinach with 1T of olive oil and remaining garlic. Salt and pepper totaste - try adding a little bit of parmesean or nutritional yeast into the mix! Serve with spinach on the side! 

Potatoes - combine olive oil and spices, add potatoes and cover with oil evenly. Spread out on a cookie sheet and bake until desired crispness. I put them in at the same time with the meat loaf, and let them bake, flipping them after I added the sauce on the meat. 

Monday, November 28, 2011

Hors Devours sans Guilt - Crab Rangoon

Since I won't be entertaining friends or family this season, I've decided to entertain myself... after some research, recipe reorganizing, I came up with these...

Baked Crab Tofu Rangoon
(To make these sans crab, follow my ricotta recipe, for the filling)
Total: 30-45

1 Egg beat
Won Ton wrappers
Olive Oil spray (my new obsession)
8oz Fat free cream cheese (or regular) 
8oz Firm tofu 
1/2lb Crab meat or imitation crab
1/4c Scallions diced finely
1/2T Minced garlic

Optional - 2T Mayonaise (I would use wasabi) or Sriracha for extra flavor

So - imitation crab meat is actually packed with different vitamins and nutrients and are virtually calorie-less, the tofu fills in for the missing cream cheese (and its also okay to use regular) to top it all off, baking instead of frying shaves 80 calories off each serving. woohoo!

Directions Preheat to 350. Combine cream cheese, tofu, crab, garlic and scallions (I did it in halves in the food processor) - place 1-2T of the filling onto the wonton fold in half like a triangle, or bring the corners together for a flower like shape. Use the egg to seal the edges. Grease cookie sheet (I use olive oil spray) and place rangoon. Lightly mist rangoons with Olive oil and bake 18-20 minutes. 

This actually made a lot more filling than I had expected (and had energy for) - I froze about half and have an idea for what to do with it and the left over wrappers... stay tuned. 

Sunday, November 27, 2011

Holiday Helpings

Seasons greetings!

I love entertaining. Cocktails! Appetizers! Dinner parties! I love it all, unfortunately this season I am swamped and my work/travel schedule is clashing with my social calendar. After a hectic 3 weeks at work, I traveled to Chicago for 72hours of fun and football, then to New York to kick off holiday shopping and back to San Francisco only to find out I was being flown down to Los Angeles 4 hours later for work... thankfully my family is in Southern California so it worked out with Thanksgiving plans. So here I am now at home, overwhelmed with what December has to offer, and all I want to do is throw a party! I will be out of town this weekend with his family and then next we are off to Mexico for a relaxing vacation... where do I have time to eat right? work out? let alone sleep?!  I am going to try and cook, bake and blog as much as possible while I am home. 

While I am out, here are a few things I will most certainly keep in mind while indulging in holiday treats...

  • When you know you will be attending a gathering over the weekend, be sure to be extra good with what you are putting in your body during the week

  • If its a potluck, bring a light and healthy dish that everyone will enjoy - check out my posts on Lasagna, Bison Sliders and Bakes Crab Tofu Rangoon (post coming!)

  • Fill up on the fruit and veggie trays before you dive into the sweets

  • Stick to lean meats and fish when there are entree options

  • Hydrate! Drink plenty of water, if you're the good stuff too, try alternating a beer or glass of wine with a glass of water

  • Partner up! If you're headed out with your girlfriends (or your plus one) you can support each other when passing up that bacon wrapped cheesy good passes by on the plate. You know I swear by my workout club and they would never let me eat something I was going to regret 

My Tree! 
Most importantly HAVE FUN! If you really want something, have it, don't deprive yourself or focus on the food all night. Moderation is key!

Tuesday, November 15, 2011

better late than never - its cold, lets make chili

Since my last post my work has been upside down - running 24 hours and is finally back to normal. So am I! I was able to cook once or twice over the last couple of weeks but no time to post. 

On Halloween I made (and made up) a new Chili recipe full of fall flavors - and just to be cute... served it in a pumpkin bowl! (Points for presentation, not for functionality)

Bison, Beer and Apple Chili
Prep and Cook - 1 hour

7oz Red Kidney Beans
7oz Hominy Beans
7oz Black Beans
1 can Beer (I used 21st amendement IPA)
1lb ground Bison
2 Green Apples, chopped
1 Onion, chopped
2tsp chili powder
1tsp sugar
1tsp salt
1Tbs oregano
1Tbs minced garlic
2c Veggie Broth
1 14oz can Diced (Salt Free) tomatoes
Hot Sauce to taste (Tapitio baby!)

For Him:
Corn Bread Mix
4tbs butter
1tbs agave nectar
1/2tsp chili powder
Shredded cheese of choice

Directions: In stock pot on high, add apples, onions and bison, stir occasionally until meat is brown and then stir in spices and sugar. Add broth, beer, tomatoes and garlic, bring to a boil, add beans and let simmer about 30-45min. 

For Butter: Mix, butter (of choice) with Agave and Chili powder

I served these in little pumpkin bowls (luckily I was able to successfully make pumpkin seeds with them!) that turned out great, but did not work so well - along with homemade corn bread (for the man) and honey-chili butter! So good! 

Monday, October 24, 2011

Not Enough Time in the World!

Things have been so busy at home and at work - I have been so bad - take out, easy meals and NO gym. My workout club is about to kick me out! Last night I prepped for this week - a fool proof plan to get back on track!

I decided on already frozen chicken last night (I NEVER do that) but I thought I would give it a shot. I baked three breasts for about an hour and then divided them into 4oz servings.  Then, I took the steam-able bags of broccoli and cauliflower and nuked them - divided those into 5 equal servings. and lunch is done. 

For my dinners this week - I made a modified version of GOOP. I replaced the arugula with fresh basil and mixed in some pureed squash into the mix... I must say. Its my best GOOP yet.


For Dinners I will eat the GOOP and my boyfriend will get fish, bison or chicken with a side of Spinach and GOOP is hes lucky.

We work together, and this weekend we have a huge project at work. We will both be staying in a hotel near by and working just about 24hour shifts through the weekend. I am so scared - for the food. They will be catering all out meals, but I NEED portion control and I don't want un-healthy meals all the time. I am thinking I will set up shop on Thursday and do a meal plan, and then bring it to work a head of time. More on that to come. 

Tuesday, October 18, 2011


On Wednesday, I am hosting a Bake Sale at work to raise funds for the America Cancer Society Breast Cancer walk, we are taking part in on Saturday.

I am so excited, I am going to make cupcakes and rice crispy treats and want to find a couple "healthy" items too! And of course I wont be eating any of the batter. 

My slogan is "Don't be Shitty, Save a Titty."  - Its really catchy with the youngin's at the office, everyone who donated last week with no incentive received a small slip of paper - they can trade that in for a treat at the bake sale! 

Let me know if you have any great recipe ideas for this - if i have time I am going to try and experiment with fondant! 

Monday, October 17, 2011

Sundays - no day of rest.

Well, according to my boyfriend and I am sure most men in America, Sunday's are for football. I don't mind that one bit because that means for me... Sundays are for the girls and getting ready for the week!

We had our last wedding to attend of the year over the weekend, when we got back yesterday we both felt "ugh." I have to admit, I have not been practicing all that I preach with my workouts and portions - and well he never really did, but we decided to take the plunge (again) together. That will make cooking EASY this week :) 

I went to the store and shopped like I was shopping for just my self, which was nice, and then also getting him a few "goodies"

My List:
Boneless/Skinless Chicken Breasts - about 2.5 lbs (that will be around 10 4oz servings, 5 of those being my lunch)
White Fish - 1lb, 4 servings
Frozen Spinach to heat for meals and add to my eggs in the morning
Two dozen eggs - which Ill prlly have to go back and get more!
Frozen squash to add to meals so he doesn't know hes eating it
Sweet Potatoes
Microwaveable Broccoli steamer bags
Fresh Lemon
Ground Bison

For him:
Baby Carrots


First, I froze half the fish and two chicken breasts - leaving one part of fish in the fridge for Tuesday and prepping and baking the rest of the chicken. I split the chicken into two baking dishes - one spicy with cayenne pepper and one just peppered with chopped sweet bell peppers. 

For the sweet potatoes, I cleaned them up and divided them into 5 separate servings (one for each lunch for me) - wrapped them in foil and baked for an hour on 375. 

Now that the chicken and the sweet potatoes are done, lunch is also. I will pre-pack the chicken and potatoes into Tupperware and grab a bag of broccoli when I am on my way out the door. I usually keep three of the meals in the fridge and the last two in the freezer and take them out the night before. :)

Rough Dinner Menu This week:
Monday - 1 Breast of the "spicy" chicken on top of a salad with avocado, lemon, onions and balsamic vinegar - maybe I'll whip up some Veggie soup too!

Tuesday - White Fish with steamed veggies/spinach

Wednesday - Thaw frozen chicken, stuffed with tofu-ricotta (see lasagna post) and homemade red sauce, steamed veggies/spinach

Thursday - Bison Burgers 

Friday - peppered chicken breasts with salad for me, pasta and red sauce for him

Tuesday, October 11, 2011

No Bitchin' Lasagna: my Trick AND Treat

While on my new budget (and new healthy non-smoking life) I decided in the spirit of Halloween I would Trick AND Treat my boyfriend... Inspired by reading skinny bitch for the 5th time (NO, I will not ever go Vegan) I wanted some comfort food without the un-comfort after. The Trick? He has no idea this meal is basically Vegan. The Treat? He LOVED it. 

So, first on the menu this week we have the Lynsanity version of Skinny Bitch "East Coast Lasagna"  - the downside of Skinny Bitch is that 1) many of their required ingredients are a little out of this world and 2) they don't specify serving sizes in their recipes! 

No Bitchin' Lasagna
Serves: 8?
Cook time: 2hrs or less

(a la Skinny B)
1lb whole wheat or brown rice lasagna noodles
5c basic "red sauce"
4c Tofu "ricotta"
12-14oz vegan ground beef (I used left over chicken)
10oz vegan mozzarella

FYI - I only used 9 noodles, the red sauce recipe makes 7c and I only used 3 in the lasagna. There was leftovers too of the Tofu and I can tell you now its sooooooo good I can't wait to stuff some shells or just eat it plain! I did a miz of Veggie shreds and skim mozzarella.  If you have left over steamed veggies, I threw those in the food processor and mixed it in with the tofu - so good.

Sauce -
2tbs e.v. olive oil
1 onion, diced
8-10 cloves of garlic
2 28oz (salt/sugar free) crushed tomatoes
1 6oz can tomato paste
1/4c red wine (optional - I used it. duh.)
2 tbs finely chopped basil
1tbs oregano
1/2 tsp salt
1/4 tsp hot sauce (optional)
1tbs agave nectar (optional)

Heat oil and in 4-6quart pot, medium/low heat, add onions - cook till clear, not brown! Add garlic cook 1 min. Sirt in tomatoes and paste, increase heat and bring to a boil, turn down low and add the remainder - add the hot sauce or agave last based on how you think the sauce tastes. We ended up adding more garlic and hot sauce.

Tofu "ricotta" - 
14-16oz Extra Firm tofu
3 cloves garlic
2tbs e.v. olive oil
1tbs fried oregano

Combine ingredients in food processor - voila! Ricotta! (I added the veggies to my mix)

Now lasagna directions:
Pre-Heat oven 350. Cook Noodles as directed, add salt for a bit of flavor and for less sticky noodles, I also added some chili powder, yum! When the noodles are done, lay flat on foil or parchment paper till ready for use. Layer one is about 3/4-1c of sauce, then noodles (I fit 3 in a row) scoop in a thin layer of ricotta, then chicken than cheese then sauce, then noodles and repeat until you get to the top. Final layer cheese and sauce! Bake 60-75min until piping hot. 

Monday, October 10, 2011

Theme/Challenge this week: Champagne Taste, PBR Budget

My mom always said that I have champagne taste on a coors light budget. Okay, maybe those weren't her words exactly, but its TRUE!! I am constantly in a financial uphill battle, I just like nice things! 

A few weeks ago, in my delirious-sickness I decided I want to own a home. At home point in my life, I will buy a house.  I WILL. This also lead to a series of part-time applications and opening a high interest bank account, for my direct deposit when I get that part-time gig. For now, I stick to what I know - feeding my man. I canceled a surprise I had planned for him due to "tightening the belt" and he laughed and said OK, no more $5 avocados then.. we have groceries here! By groceries he meant, canned tuna, frozen salmon and some year old mint-and-chip ice cream sandwiches. I'm sorry - you may be 30 and be okay with eating like a college boy, but I will not! Also, this is HIS pantry not mine, although mine isn't much better - I am not one to stock up on items, I buy mostly fresh - spices included and try and stay away from canned and processed goods. If I don't shop on Sunday, I would just about starve. BUT this got me thinking - OK, we're gonna save - then let's have that champagne taste on a PBR budget (we are in San Francisco after all) 

Here are some tips I found by Googling (oh how I love G...) "calorie counting on a budget"

Here are ways to cut calories and your budget:
  • Limit pre-packaged diet foods. If you have been relying on foods like frozen diet meals that do the calorie counting for you, you may save money by cooking at home and calculating the calories in your dishes yourself. All you have to do is add up the calories in each ingredient and divide the total by the number of portions the recipe makes.
  • Buy fresh fruits and vegetables in season. Whether you shop at the supermarket or the farmer’s market, seasonal, local produce is often the better deal. If you’re craving a dish that calls for out-of-season produce, use frozen — it’s cheaper and whatever you don’t use will keep for a later date.
  • Make beans and rice a protein substitute. Beans and rice are affordable, especially if you buy them dry and prepare them yourself. Stick with half a cup serving. It goes from being a high-fiber, nutritious food to being high-calorie very quickly.
  • Do the prep work yourself. The more preparation that has gone into your food before you buy it, the more it will cost. You can save a lot by buying fresh greens instead of bagged salad and whole chicken instead of boneless breasts (always remove the skin).
  • Maximize the value of your meals. When you cook a dish, make enough to freeze servings for other meals. Apply the same approach when you treat yourself to a meal out: Veteran calorie-counters know restaurant portions are too big, so consider your splurge to be dinner plus lunch tomorrow and take home half in a doggy bag.
  • Plan ahead with healthy snacks. If you know snacking is a weak spot for you midday at work, plan ahead. Packing a snack you make at home will save money and calories. Also keep in mind that a container of raw veggies or melon chunks is more budget-friendly than the box of cookies or bag of chips you used to buy.
I found this at

Monday, October 3, 2011

Thursday, September 29, 2011

taco thursday

I have been so crazy busy with work - and life- and getting ready for my VACATION woo hoo! I just really have not been properly taking care of myself and I am feeeeling it. UGH. 

Last night I had this great recipe planned - wrap some spinach, quinoa and shrimp in foil - bake it add some mango and avo and yumm... well when I got to the store for the Mango and Avo - none were ripe, I refuse to buy pre-made guac and the mango salsa all looked like it was about to go bad. I almost had a melt down (that's how I know I am tired) My boyfriend said - OK well its Tuesday! Lets make Tacos! [Insert slight roll of the eyes] Fine, I sighed. SO here goes... Taco Thursday - like the name? I came up with it myself. My boyfriends roommate was home so we invited him to join us, family style! 

Shrimp tacos for 3! (or 4)
Serves 6-8 tacos

Shrimp - how ever many you like
Cilantro bunch - chopped, divided in two
Half onion chopped
Two roma tomatoes chopped
1/4c. Plain Greek yogurt (for toppings)
Sm can of green chilies
Yellow corn tortillas
Fat-Free refried black beans
Quinoa (instead of rice)
Garlic powder
Jalapeno sliced

Directions: As always, 1tbs Olive Oil in a pan and add half the chopped cilantro, lime juice and jalapeno. Prep and clean shrimp and add to the pan. Cook on low - until shrimp is pink and set aside. Place the other half of chopped cilantro in a bowl, chop 1/2 onion and place in separate bowl, and chop tomatoes... you guessed it, place in separate bowl. 
I take the can of beans and place it in a pot, add 1/2 can of water and bring to a boil - lots of pepper, and then simmer so it thickens. Prepare quinoa with a little bit of garlic powder for flavor. I heat the corn tortillas -one by one - on the pan after the shrimp was cooked.  and serve family style! 

Wednesday, September 28, 2011

Maintaining while on vacation!

I am traveling this weekend - and it will be the first time I have traveled for leisure since I have started this journey. I have flown home a few times, but its easy to eat well when you're staying at your Mom's (especially when she is also health conscious.) 

This weekend I will be on a girls trip - hello cookies and "drink of the day!" In an effort to avoid binges and overeating or snacking while away, I am going to be packing a few items in my checked luggage and following these traveling tips -Eating Healthy while on the plane. Luckily, the other girls joining me are also somewhat healthy - one used to be a model (where's my moo-moo?), one is a personal trainer (she'll keep me motivated) and the other is my one of my best friends, who will remind me to relax and have a drink. 

Here is what I am thinking:
Lara Bars

Fiber One cereal
Instant Organic Oatmeal for a quick snack before our morning work out. 

Have the cab stop at a grocer before we hit the hotel (or after) and pick up a case of water and some fruits and veggies to snack on...

OH I can't wait I can feel the sunshine now...

Tuesday, September 27, 2011

Half-Assed Keema, White girl style and working with left overs

Disclaimer - my lyfestyle change is evolving, still relatively new and although I try. I do fall off the wagon occasionally. Thankfully this isn't one of those times. But since I over did it on Veggies and Hummus at our work social and didn't have energy on Sunday or time on Monday to run to the grocery store - I did what I could with what we had in the fridge... and judging by the last picture, I think my boyfriend liked it!

My boyfriend's mom is a saint. She cooks every meal, everyday, from scratch - and boy has she given her son some high expectations, which I am happy to exceed. This meal however, is probably her worst night mare, good thing shes not blog savvy. OK I'll shut up now!

Here is what the recipe called for:

  • 1 1/2 pounds ground lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons garam masala
  • 1 teaspoon salt
  • 4 teaspoons tomato paste
  • 3/4 cup beef broth

And here is what we used:
I had two patties of bison (about 4oz each) and 8oz of crumbled tofu
half an onion
2 table spoons (left over) tikka masala
1 tsp salt
4tbs ketchup, 1tsp Sriracha
3/4 c water with 1tbs chicken bullion

 First I added 1 tbs EVOO to the pan, and the tofu - pan fry about 6 min until a little toasty
 Meanwhile I made my tomato "paste" with ketchup and Sriracha 
 Then added onion and garlic... cooked till onions were just about clear
 Then added the chicken bullion to 3/4c water...
 Chopped up my bison patties
 Added it to the mixture...
 Finally, I added my "paste" and "chicken broth", let that simmer for 10-15minutes until the liquids have evaporated.
(I'll save this for him.)
 I served it with our left over Saag, Naan and Mango Chutney...
 I think he liked it.
Now, this meal was a surprise, and as thankful as he was, he definitely felt the need to inform me that, although delicious - it tasted nothing like Keema.

Monday, September 26, 2011

Hydration Station

Over the weekend I became seriously dehydrated and extremely ill - fortunately I was able to keep liquids down long enough to sit through Moneyball - but over all I was feeling like shit. 
I met up with my workout club on Saturday for a new class we wanted to try at Crunch. I told them how the night before I woke up with these horrible pains in the middle of the night, I have gotten them before a couple times - even went to the ER once - they couldn't diagnose what it could be. By my own research I notice I get these pains when I am burning the candle at both ends, and not taking proper care of myself. 
It made sense this happened to me on Friday - all week I was so busy at work, I lost my camel back so I wasn't drinking as much water as I would normally, each night that week I had plans that didn't work well with my fitness routine and diet and to top it off I got less than 8 hours of sleep each night - Friday we stayed in, but indulged on a good movie, quality time with each other and my biggest vice: Indian food. 
So back to being sick - after my workout, I had a big glass of water hopped in the shower and went over to the eat real fest in Oakland. I started to not feel very well but was a trooper. After about two hours, I couldn't take it anymore I was too light headed and started to feel dizzy. Had I realized I was feeling THAT bad, I would have asked my boyfriend not to have another beer - so at this point he couldn't drive us and I felt awful. I got a ginger ale which settled my stomach a bit, driving home I thought I was going to pass out on the freeway - we made it safely and I fell right asleep. After an hour or so I woke up and we were going to meet friends for a movie, I popped some Advil as my head was pounding and we were on our way. On the bus I was NOT feeling right and at our transfer stop, lost my (lack there of) lunch. My boyfriend said lets go home and I insisted on going to the movies still. Once we got there - AGAIN threw up. Thank god for Gatorade and my boyfriend - all of our friends were there and I was not about to leave. I took some breaths and settled into my seat. I felt fine and made it through the whole movie. When we got home I had some saltines and drank more water. 
Sunday morning I woke up and felt 100% better, but after laying in bed for a bit still had a headache. Too scared to take something again and possivbly be sick  - I sipped water and gaotrade all day. I ate an english muffin (ME! I ate one, i was so proud of myself and disgusted at the same time haha.) I slept all day and gathered enough energy to walk to the corner store for some more gatorade...
All this got me thinking though - what are healthy remedies for being sick? I HATE chicken noodle soup. I dont know why its just never done it for me. I did a little research and investigation in my kitchen. So this weeks recipes will be sickness cures, my boyfriend will take part in creating and cooking these. Flu season is around the corner and I, for one, am not immune to anything - so he should know what to make to take care of me! 

Multitasking - burning calories on a date!

Getting my boyfriend to workout is like taking a three year old to get a shot. 

In order for him not to deter me from my quest, and in addition to my workout club and my healthy meals, I have Googled my way around the web and found these fun dates into sneaking in burning some extra calories! 

Mini Golf - 225 Cal an hour (I also try and do some extra squats when picking up the balls, yes I am ridiculous)

Batting Cages - pending frequency and effort you can burn around 200 an hour..

Hiking to a picnic between 450 and 550 calories an hour (Each way!)

In between football games on Sunday's grab your man for some catch - 30min burns about 100 calories and at the end of the day sit down, relax, reach over and give him a quick 20min massage - theres an extra 100 burned just before bed!

OK - so lets be clear, I am not saying play four rounds of mini-golf and you will meet your cardio for the day, but - these do make me feel a bit less guilty if i skip that morning weekend run. 

Friday, September 23, 2011


Ahh is has been a long week filled with birthdays, work deadlines and musical entertainment with my love.

I did my best to stick to my workout plan and diet this week - but I'll admit the home cooked meal I strive for at least 4 nights a week didn't happen. I did however cook chicken and bison, steam some veggies for some on the go meals.

When I know my life will be crazy I try and prep as many meals as possible without overdosing on certain items, and still maintaining a fresh menu!

I try to have lunches prepped for at least three days at a time, and enough for leftovers if needed :)

Sunday night:
Boil chicken breasts for 20min and bake for 7 at 375 degrees
I try to cook 4 - chop in half and there is 5 lunches and 3 leftover for dinner!

For veggies on the go - I try an get the broccoli in the steam-able bags (cross my fingers they're on sale.) Each bag is 12oz, I pop them in the microwave and voila! The perfect serving of veggies - brainless right?

Splurge (no modifications needed)

The first meal, and his favorite, I ever cooked for my boyfriend was a 4 cheese jalapeno twice baked mac and cheese with pulled pork sliders. I drool just thinking about it. This was also before I had my clarity and would eat just about whatever I wanted. I would have gone for the best cheeses and the pre-cooked Trader Joe's pulled pork. I still love the smell and taste of these comfort foods - except now when I cook them I am going for a more natural feel:

Less-Guilt Mac and Cheese
Serves: 6
Time: 1 hour

Ingredients:8 oz elbow macaroni, dry - try whole grain or gluten free!
1 jalapeno (half chopped and half sliced)

1 tbsp un-bleached flour
1 cup fat-free milk
2 oz fat-free shredded cheddar cheese

2 oz fat-free shredded (other) cheese
2 tsp dried mustard
salt and pepper
1 ½ cups fat-free cottage cheese small curd
3 tbsp panko flakes
3 tbsp fat-free grated parmesan or romano cheese
Olive Oil (for pan - you can use non-stick stray but I opt out)

Directions: Preheat oven to 375 degrees. Oil up a 9x11 casserole dish. In a big pot, prepare macaroni to taste, I try and under-cook it, because I know its going to cook more in the oven. Drain (no rise) and set aside.  In a small bowl, whisk together flour and 2 tablespoons of milk. In large saucepan, heat remaining milk. Whisk in a little hot milk into bowl with milk flour mixture, just enough to warm mixture up and then pour mix back into pan with hot milk and stir over medium heat until the mix boils and thickens. Remove from heat.
Add the chopped jalapeno, cheese(s), mustard, salt and black pepper; set aside.  In a food processor or blender, puree fat-free cottage cheese until very smooth, then add to the cheese sauce. Finally, add the macaroni and mix well - pour mixture into casserole dish. In a small bowl, stir together breadcrumbs and Parmesan/romano cheese - Sprinkle over top of macaroni and cheese, then place the sliced jalapenos on top (presentation, duh!).  Bake 40-45min, or until brown (I like mine almost burnt!)

Make this on Friday and you can serve the left overs on Sunday when the boys come over for football and you go out for a hike with your girlfriends! 

Thursday, September 22, 2011

Musical Fruit Burger

Ahh I told you I love burgers...

Black Bean Burgers
Serves 4
Time: about 20min

3 rings of pickled jalapenos (optional)
1/2 cup chopped red onion
2 cloves garlic
1/4 cup cilantro
15 ounce can of black beans, rinsed and drained
1/2 cup panko flakes
2 large egg whites
1/2 teaspoon chili powder
1/2 teaspoon cumin
sea salt
Romaine letture (to wrap)
For Him: Pepper-Jack (or whatever you like) cheese, Bun, "all the burger fixings"
Directions: Heat a pan with EVOO. Add the peppers, onion, and garlic - grill until golden brown. Remove from heat and let cool, throw in the food process or blender and blend away (similar to the GOOP). Add the cilantro and beans, "grind" or "pulse" a few times till the beans are broken down - but still chunky! 

Scrape the creamy and chunky mixture into a bowl and add the panko flakes. Mix well with hands and form 4 patties.
Heat the pan once more with a little more EVOO and place patties in - heat for about 6-7 minutes, they should be a bit crisp on each side!