Two of my Favorite "F" words...

Friends and Food.  Preferably combined.  On Saturday evening, I hijacked my good friend Christa's kitchen to cook dinner for Christa, her wonderful roommate Jeremy, and myself.  It turned out to be quite the adventurous evening, including dining outside on the deck, a long walk, delicious, fruity frozen yogurt, and a viewing of Psycho.

For dinner, I chose a recipe from my Eat-Clean Cookbook by the lovely Tosca Reno - Moroccan Chicken and Lentils.  The full recipe makes 12 servings, so I cut it down, but I will post the full recipe here:

Ingredients List:

• 8 cups water
• 3 tsp. sea salt, divided
• 1 lb. dried lentils
• 1/4 cup plus 2 tbsp. extra virgin olive oil
• 1/2 cup red wine vinegar
• 3 tbsp. ground cumin, divided
• 2 tbsp. plus 2 tsp. chili powder
• 2 garlic cloves, peeled and minced
• 1 large onion, peeled and chopped
• 2 lbs. skinless, boneless chicken breast or turkey breast, thinly sliced
• 1/4 tsp. ground cinnamon

Instructions:

• LENTILS - Combine water and 1 tsp. sea salt in stock pot over high heat.  Add lentils and bring to a boil.  Cover and reduce heat to medium.  Simmer until lentils are soft, about 20-25 minutes.  Drain well.  Rinse under cold water and drain well.  Place in a large bowl and set aside.

• SAUCE FOR LENTILS - In small bowl, mix 1/4 cup of the olive oil, the red wine vinegar, 2 tbsp. cumin, 2 tbsp. chili powder, the garlic, and 1 tsp. of sea salt.  Pour this dressing over the lentils.  Toss gently and let cool.

• CHICKEN - In a large skillet, heat 2 tbsp. olive oil.  Add onion and saute until well cooked, about 5 minutes.  Onion should be dark brown and soft.  Add chicken or turkey and saute 2 minutes more.  Add 1 tsp. sea salt, 1 tbsp. cumin, 2 tsp. chili powder, and 1/4 tsp. cinnamon.  Saute until chicken or turkey is cooked through.

• SERVE - Arrange lentils on the plate.  Place sliced chicken on top of lentils.  Use remaining dressing and pour over chicken.  Serve at room temperature.

This dinner turned out so delicious, and I was happy to see that it came out looking just like the picture in the cook book!  Christa and Jeremy enjoyed the meal just as much as I did, which is always a plus :o).  Just  a note, I didn't follow the recipe to the letter in terms of quantity of spices.  I just sort of threw stuff in, and it wound up perfect!  Best of all, the recipe is healthy and completely CLEAN!

Lentils Tossed in Sauce

Finished Product :o)

Friends!

Challenges...

As part of this little quest I am on, I've decided to try one new food every week.  This week's "challenge food" is Spaghetti Squash.  I am a pasta freak.  I could eat it every single day and never get sick of it.  However, my body would definitely not appreciate my making pasta a food staple.  Therefore, I am constantly in search of healthier, lower carb, lower calorie substitutes.  I've tried Tofu Shirataki noodles in the past.  Hungry Girl swears by them, but frankly, I find them disgusting.  They are rubbery, chewy, and smell faintly of fish.  At 20 calories a serving, they have basically no nutritional value.  I am pleased to report that Spaghetti Squash is an actual, legitimate, nutritious, delicious, satisfying (enough adjectives yet?) substitute for my pasta cravings.

Here are some tips on how to prepare:

Preheat oven to 375.  Puncture with a fork several times to vent, then place in microwave for 3-4 minutes so it's soft enough to cut

Cut in half lengthwise, then use a fork or grapefruit spoon to scoop out the "guts"

Place cut side down in a pyrex dish filled with about an inch of water.  I seasoned the water with chili powder, garlic powder, red and black pepper, and some sea salt.  Put in oven for 45 minutes.  Keep an eye on it and when the tops start to brown, it should be done.  Once cooked, drain water and place face up until the squash is cool enough to handle.

Use a fork to scrape out the squash into a bowl.  It will take on the texture and shape of spaghetti.  The above is about 2 cups (only about 80 cals!) and this was only from half the squash!  Then, top with whatever you want.

Tonight, I browned 1/2 cup of  Morningstar Farms Soy Crumbles in a skillet with a tsp of olive oil and some minced garlic.  After the crumbles were browned, I added 1/2 cup spaghetti sauce, and poured the mixture over the squash. 

This meal was so delicious and filling, and I still have about 3 cups of squash left for later in the week! 

Challenge #2:  Plan and prepare meals in advance.  In order to cut down on my stress level as well as save precious time in the mornings and evenings, I am setting out to plan my meals for the week every Sunday.  Since Sunday is my day off from the gym, I will have the whole day to plan, grocery shop, and prepare most of my food for the week.

For those of you who know me, you know that I thrive on organization.  I can't handle a chaotic, unplanned lifestyle.  That's not to say that I don't enjoy the occasional attack of spontaneity, but overall, I function much better on a schedule.  So, I am thus thrilled to be starting work tomorrow (for many reasons, obviously, not just for the regular schedule).

Here's hoping it all goes well!  I'm off to finish planning and prepping some meals for the week.  More recipes and photos to come soon :o)


And a little scale update:  -4.4 after my first week!  :o)

Heart don't fail me now, Courage don't desert me...

Well, today I took the first step.  I joined Weight Watchers and had my first weigh-in.  My first meeting will be tomorrow, and I'm feeling pretty empowered. 

Just made a delicious low-cal dessert for tonight's wine and movie night with B, C, and D.

Angel food cake with lite cool-whip, fresh strawberries, and blueberries.  Yum :o)

Celebrate we will, cause life is short but sweet for certain...

Today is my Mom's 51st birthday, and in celebration, I decided to cook her an amazing meal because food is absolutely the way to her heart.  The late, great Julie Child once said "You don't have to cook fancy or complicated masterpieces - just good food, from fresh ingredients."

Today's menu consisted of a spinach and mango salad with homemade mango vinaigrette, grilled chicken breast in a citrus marinade with a side dish of Israeli couscous with asparagus, sugar snap peas, and peas in a lemon garlic sauce.  For dessert, red velvet cupcakes with vanilla cream icing (Magnolia Bakery's recipe).

As promised, here are photos :o) (Recipes will come when I figure out how to put a recipe tab in this blog)

Day 14!!! - Fixated on your Verdigre

HALFWAY POINT!!

Definitely over-ate today, but trying not to stress out about it. My friends chocolate and marshmallow peeps were all too appealing today.

Brunch: egg white and mushroom omelette w/ a teaspoon of mozzarella cheese; scooped out whole wheat bagel w/ a teaspoon of cream cheese

Dinner: Tuna Melt - 1 can of tuna made w/ low fat cottage cheese and spices; 1 Thomas' Light Multigrain english muffin; 2 slices Borden Fat Free Sharp Cheddar Slices

Green Smoothie! - supremely green today - green tea, celery, green pear, spinach, frozen mango and peach slices

Measurements and photos tomorrow. Hope my sugar fix today didn't screw me up too badly

Also...did Shred Level 2

Two weeks to go!

Day 8 - Happiness Is...

Just a quick morning post, as I sit here sipping my protein shake...Today was measurement and photograph day! Not a huge difference in the photograph, but I was pleasantly surprised by the measurements! I take measurements at the bustline, umbilicus, natural waist, hips, upper arm, forearm, thigh, and calf. I am pleased to report that I have lost 7cm at the umbilicus, 4cm at the natural waist, 2cm at the hips, 1cm at the forearm, and 0.5cm at the calf. All other measurements stayed the same. This makes for a total loss of 14.5cm in 1 week!

Just proof that diet and exercise really can work together to provide quick results. Totally motivates me for the week even though I got ZERO sleep last night thanks to be nervous for my new clinical rotation.

Did Shred Level 2 this morning and it is definitely getting easier. :o)

EDIT: Today's Green Smoothie: 2 large handfuls of spinach, 1 celery stalk, 4 chunks of papaya, 1 gala apple, and 4 frozen strawberries.





greeny-licious! complete w/ green straw :o)

Day 6 - Green Goddess

Today was both good and bad. Woke up, did Level 1 of the Shred, had my aforementioned protein shake, and headed off to teach anatomy for 3 hours.

When I came home, I made my first legit green smoothie. It contained: Cold Water, 1 D'Anjou (Green) Pear, 6 Frozen Strawberries, and 2 Large Handfuls of Baby Spinach

It was delicious!! You couldn't taste the spinach at all, and the texture was fantastic. I will definitely continue making green smoothies and experimenting with other ingredients.

With my green smoothie, I had a Thomas' Light Multigrain English Muffin w/ 2 slices of melted fat free cheddar cheese

Dinner was a Weight Watchers' Smart One Meal - Three Cheese Ziti Marinara

I then proceeded to bake sugar cookies for Valentine's Day...and I ate 3 of them. I felt guilty for about an hour, but then remembered that it is perfectly okay to splurge once in awhile, and I have not splurged at all this week, so I will let this be my splurge, and I'll move on.

Ah, emotional growth.

Looking very forward to taking new measurements and photos on Monday!

Day 4 - Going Green

Today was a great day! In my unending quest for health and happiness, I am always looking for tips and recipes. Today I discovered a magical thing known as the Green Smoothie. It is basically any combination of leafy greens and fruit, and so I decided I absolutely had to make one.

My car is currently stuck in a snow prison, so I had to make due with the ingredients I had. I used - Romaine Lettuce, Strawberries, Banana, and Water. It was delicious!! I am going to become more adventurous with these smoothies as they are low in calories, high in fiber, and they taste fantastic! I'm going to buy spinach and ginger tomorrow. I also had a protein smoothie this morning (same recipe as the past 2 days).

For lunch I made a flatbread pizza made with a low-carb wheat roll-up from Costco (i am obsessed with these. 110 cals, with 10 grams of protein). I spread a thin layer of tomato sauce and sprinkled with part skim shredded mozzarella, then popped it in the toaster for 10 minutes. Yum!

Dinner was Ravioli Florentine from weight watchers smart ones line

This morning I did Level 1 of the Shred. Looking forward to taking measurements and photos on Monday. Hoping to see a little bit of a change. It will be very tempting to step on the scale, but I will fight the urge. Trying to last the full 30 days before re-weighing so that I can see a true loss, and not just potential water loss.

Day 3 - Snow Days and Cabin Fever

This blizzard is insane! However, a day spent cooped up in the house usually leads to the consumption of many many unnecessary calories. I am pleased to report that this did not occur for me today! I resisted temptation and stayed out of the kitchen except for me already planned meals/snacks for the day :o)

Started the day w/ Level 2 of the Shred, and then made a lovely protein shake (the same one as yesterday). I also had a bowl of Quaker Lower Sugar Peaches and Cream oatmeal for breakfast. Delish!!

For lunch I had Campbell's Select Harvest Light Vegetable and Pasta Soup (only 120 cals for the whole can!) and I paired that w/ 2 multigrain rice cakes with some melted low fat mozzarella cheese on them.

Dinner consisted of a Weight Watchers Smart Ones meal - Santa Fe Style Rice and Beans

I snacked on some unsalted pistachio nuts, and had a Skinny Cow ice cream sandwich for dessert.

I'm feeling great about today :o)

This weekend, I'm planning to continue with the Shred, but also go to the gym.

Here's to the past 3, the next 27, and the rest of my life

Day 2

Today was a stressful day. However, I managed to get through it without stress-eating! This is no small feat from someone who is a very emotional eater. Bad Day? Chocolate Chip Cookie(s)! Not today though.

Woke up this morning and did Level 1 of the Shred. I think I need to add a little more stretching to my morning workouts, because the 2-minute cooldown at the end of the Shred isn't really enough.

I used my new Magic Bullet blender twice today! Once for a breakfast protein shake, and once for a snack later in the day. I am in love. Recipes to follow:

Breakfast Shake: 1 cup frozen strawberries (50 cals); 3/4 cup frozen mixed fruit (70 cals); 1 cup skim milk (80 cals); 1 scoop EAS 100% Whey Vanilla Protein Powder (120 cals) - this shake was perfection! It packed 310 total calories, with 31 grams of Protein! I will definitely be making this one again

16 oz. green tea (0 cals)

Lunch: Tuna Melt - 1 can. StarKist Solid White Albacore Tuna (140 cals); 1 Thomas' Light Multigrain English Muffin (100 cals); 2 slices Borden fat free American Cheese slices (60 cals)

Snack Shake: 1 cup frozen strawberries (50 cals); 1 cup skim milk (80 cals); 1 tbsp. oats (30 cals); 1/2 tbsp. reduced fat superchunk peanut butter (50 cals) - this shake was equally delicious! it was a little less thick, so it was more drinkable than my breakfast one, which I had to eat with a spoon!

Dinner: 1 Black Bean Chipotle Gardenburger (80 cals); 1 Low-Carb Wheat Wrap (110 cals); 1 serving Edamame (100 cals)

Dessert: 1 Skinny Cow Ice Cream Sandwich (140 cals); 1 cup peppermint tea (0 cals)

Totals: 1,271 calories; Fat - 21 grams (13.7%); Protein - 114 grams (33.8%); Carbs - 177 grams (52.5%)

Stressful day, but still good :o)

Here's to more good days, and less stress!

Day 1

Day 1 is in the books, and written off as a success!

Woke up this morning, weighed in (on my scale and on the Wii Fit...4 lbs. heavier on the Wii Fit than the scale, but we'll make everything relative), took measurements, took photos, and got ready to work out.

Did 30 Day Shred Level 2

The Eats:

Breakfast: La Yogurt Nonfat Strawberry Banana Yogurt (90 cals); Light Multi-Grain English Muffin (100 cals); 1 Tbsp. Skippy Reduced Fat Superchunk (98 cals); Gala Apple (75 cals); 16 oz. Green Tea (0 cals)

Lunch: Tossed Salad (33 cals) w/ 1.75 cups organic black beans (385 cals); 2 Tbsp. Fat Free Italian Dressing

Dinner: Black Bean Chipotle Gardenburger (80 cals); Tofu Shirataki Noodles (40 cals); Rinaldi Tomato Sauce (80 cals)

Snack: 1 Chocolate Chip Cookie (78 cals); 1 Skinny Cow Vanilla Sandwich (140 cals)

Totals:
Calories: 1,222
Carbs: 208 grams (65.3%)
Fat: 24 grams (17.1%)
Protein: 56g (17.7%)


I cannot say enough about how obsessed I am with Tofu Shirataki Noodles. At the risk of sounding like HungryGirl, they are just a wonderfully satisfying pasta alternative, and are certainly guilt free. They are definitely chewier than real noodles, but still delicious!

I hope to continue the good days, and will keep you updated on my little 30-Day challenge. Tomorrow, I will be trying out my new Magic Bullet Blender to make a fruity, proteiny smoothie!