Archive for May, 2017

Crunchy!

Posted on May 17, 2017. Filed under: Appitizers, Snacks, Uncategorized | Tags: , |

Let’s talk snacks. Pretty much all of my posts are either healthy meals or desserts. I never really write anything about snacks. Which is weird, because I LOVE snacks. Like a lot. Especially if they’re crunchy. Even better if you can dip them in something. My favorite? Tortilla chips and queso dip. Or Unos croutons in bleu cheese (judge me, but it’s sooo gooood).

But, when I cut out processed carbs (save a mocha with whipped cream, and yesterday’s rhubarb loaf, I haven’t had any) I had to figure out what to eat for a post show/work snack, or even a during work/show snack. I bought some flavored cashews and almonds, but I wanted more. Then I remembered, I had chickpeas. You know what chickpeas makes? Hummus.

Hummus is such an easy dip to make I’m almost embarrassed to say I had been buying it. But why buy it? It only has a few ingredients, and they’re all pretty easy to find. I say pretty easy because in Chicago, Tahini sauce is pretty common, thanks to the diverse population.

This recipe is very easy, as I said. You can serve it with pita chips, or as I’ve been doing some crunchy veggies.

Sriracha Lime Hummus

Here’s what to get from the store:

Chickpeas
Tahini Sauce
Garlic
Lime Juice
Sriracha

Sriracha Lime Hummus

1 can of chickpeas
1 tbsp tahini
3 cloves garlic, peeled
1 tbsp lime juice
1 tbsp Sriracha
Salt, pepper, paprika

  1. Put everything  (including the liquid from the chickpeas) in your food processor and blend until it’s your desired consistency. Taste to adjust seasonings. Serve with your favorite veggies.

I’m very proud of myself. I generally have very good self control, except of course when it comes to my favorite snacks. That being said, I’ve now been grocery shopping twice and haven’t even looked at the chips. I did have a dream that I was eating Oreos, but I don’t really crave the bad stuff. Tonight some friends and I are going to Kuma’s Korner for burgers, that’s going to be interesting. Mainly because I haven’t had anything really fatty in a while. Last night I ate a lot of the loaf batter (because, you have to) and my stomach kind of hurt after. So we’ll see how my stomach will deal with cheese burgers.

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More Rhubarb!

Posted on May 17, 2017. Filed under: Breads, Uncategorized | Tags: |

Twice in one day, I know. Sometimes I get on a roll and have to keep going.

I still have more rhubarb at the apartment, and at my parents’ house, so I had to try more recipes, of course. I originally wanted to do a shortbread, but I didn’t have enough butter. I didn’t want to do pie because, well, that’s what everyone does. After a while on Pinterest, I found an old fashioned rhubarb loaf. I decided to use my mini loaf pans instead of a big pan, it was a good choice,

I had to substitute Greek yogurt for the sour cream, and almond milk for the regular milk, but it still came out really well. (Ok, I also only had baking soda, but I clearly did the math right because it fluffed out just fine). That being said, the worst part about making this is the dishes.

Mini Rhubarb Loaves

Here’s what to get from the store:

Rhubarb
Flour
Sugar
Eggs
Baking Soda
Baking Powder
Greek Yogurt
Almond Milk

Rhubarb Loaf
(From Noshing with the Nolands)

½ cup butter, softened
1 cup sugar
2 large eggs
2 cups flour
½ tsp. each baking powder, baking soda and salt
½ cup light sour cream (or Greek Yogurt)
¼ cup milk
1 tsp. vanilla
1½ cups rhubarb, diced small

  1. Preheat oven to 350F. Spray a 9x5x3″ loaf pan with cooking spray and set aside.
  2. Whisk together the flour, baking powder, baking soda and salt, set aside.
  3. In the bowl of a standup mixer cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each. Alternatively add the flour with the milk and sour cream, starting and finishing with the flour. Mix well. Fold in the rhubarb.
  4. Pour into the prepared loaf pan, smooth top and bake for 60-70 min. until a tester comes out clean. Let cool 10 min. and then remove from pan and cool further on a wire rack. Store in an air tight container for a few days if needed.

Like I said in my last post, I’m so glad the weather is getting better. I do so much better in the warmth.

 

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Stack it

Posted on May 17, 2017. Filed under: Breakfast, Main Course, Uncategorized | Tags: , , |

The 16th of every month is probably the most responsible day of the month for me. I go to the bank and pay all my bills.Granted, the past few weeks I’ve been overly responsible anyway. Makes for easy living, but slightly boring, for sure. Friends and I are going out tomorrow, it will be quite needed.

After hours of bill paying, cleaning, ect, I had to eat something. I haven’t gone to the grocery store yet, so I don’t have a ton of options, but I do still have options. I still had some sweet potato left (I had bought a huge sweet potato), but I didn’t want to do the same thing I had been doing. I decided to grate it, put it into ramekins, bake it, and top it with black beans and eggs. I have to say, it was pretty perfect. It could be breakfast, I suppose, but not really being a morning person, I made it for dinner.

This recipe is very easy, doesn’t take terribly long and is full of good stuff.

Sweet Potato Stacks with black beans and Eggs

Here’s what to get from the store:

Sweet Potato
Black Beans
Spinach
Eggs

Sweet Potato Stacks

1/4 sweet potato, grated
Olive Oil
Black Beans
2 Eggs
Salt, pepper, garlic powder, tumeric
Spinach
Sriracha

  1. Mix the sweet potato with some olive oil,  and seasonings. Divide into 2 oil lined ramekins and bake in a 350 degree oven for 20 minutes.
  2. Remove the ramekins from the oven, flip over onto a plate with spinach on it. Put the black beans on top.
  3. Cook your eggs however you like, I prefer a runny yolk, then put them on top of the stacks. Put some sriracha on top and enjoy.

Today was the perfect day weather wise. I was able to go and read on the beach for a little bit after I was done with my chores for today. I can’t wait for the summer.

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Sometimes, we make mistakes

Posted on May 12, 2017. Filed under: Breakfast, Uncategorized | Tags: , , |

I was really excited to try this recipe.  I wanted something with less processed carbs, but man, these waffles were dry! Even adding a peanut butter yogurt topping with strawberries didn’t help. I’m going to post the recipe anyway, but man, beware if you eat them. I had added rhubarb to them as well, but not all of it cooked so I think that was not a good choice. That one was my mistake, using the recipe was only half mine. Def not going for anything “low carb” or “gluten free” or “keto” if I’m making anything bread related.

Here’s what to get from the store:

Milled Flax seed
Chia Seed

Flax Waffels
(From Healthful Pursuit)

2 cups roughly ground golden flaxseed
1 tablespoon gluten-free baking powder
1 teaspoon sea salt
10 tsp chia seed with 15 tbsp warm water
½ cup water
⅓ cup avocado oil or extra-virgin olive oil or melted coconut oil
1 tablespoon fresh herbs (if making savory) or 2 teaspoons ground cinnamon

  1. Place your waffle maker on the counter and heat on medium, or your desired setting for crisp waffles.
  2. Combine flax seed with baking powder and sea salt in a large bowl. Whisk to combine fully and set aside.
  3. Add chia seeds, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture.
  5. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  6. Add in your fresh herbs or stir in the ground cinnamon.
  7. Divide mixture into 4 servings. Scoop each; one at a time, onto the preheated waffle maker and close the top. Cook until it beeps and repeat with remaining batter.

Maybe I did something wrong, but these poor things were pretty much not the best. Maybe you’ll have better luck, which is why I posted it at all.

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Who needs em?

Posted on May 11, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

The other day I talked about how I had cut out processed carbs, at least for a few days. I have completly curbed my snacking, no chips, no crackers, nothing. All my snacks have been fruit, vegetables or nuts. Cutting that out, my stomach is flatter and I lost 2 pounds. My muscles have not suffered, so that is good. I had been a little worried that my strength would wain (I also hadn’t been able to exercise since last Friday). That being said, I have the energy and that’s important.

Last night I wasn’t really sure what to make, I was hungry but nothing stood out. Then I remembered that I had some sweet potato left over, and thought that I could make something simular to what I had made the day before, but put it on a spinach salad. I added some pickled red onions and a sriracha honey dressing, and it was fabulous.

I’m not going to post the recipe for the sweet potato part, because it is like the spirilized ones I made the other day. I just cubed the potato instead. I will put the basic recipe for the dressing, though. I don’t ever measure when I make it, everything is to taste.

Here’s what to get from the store:

Spinach salad with roasted veggies, pickled red onions and silken tofu

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice

Honey Sriracha Dressing

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice
Salt, pepper, garlic powder, tumeric, paprika

  1. In a measuring cup, put equal parts vinegar and oil, then add everything else. Whisk together, and taste to adjust seasonings.

I’ve noticed a lot of the things I made are more “taste to adjust seasonings” I like that, though. It teaches people to actually taste the food they make. If you don’t taste while you’re cooking, how will you know it will be good?

I have been working hard on my exercise as well, I can now do 11 push ups, which is a lot more than I used to be able to. I’m getting stronger all the time, and it feels great.

 

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Scramblin

Posted on May 9, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Recently, Fitbit updated their ap to show some of the nutrients you’re eating. They only track carbs, fat and protein, but it’s a start. I realized that I had been getting way to many processed carbs and not enough protein. I kind of knew that was happening, I’d been buying a lot of snack foods recently. So, I decided to make a change. I cut out all processed carbs, no breads, chips, croutons from work, stuff like that.

Except for yesterday when I shared a piece of cake and some pretzel bites with Kati, I had been doing very well since Friday. I was pretty happy with the results, my stomach is a lot flatter (carbs=bloating!). It’s also super gassy, now that I’m living 100% on fruits and veggies again. I’m going to keep this up until Thursday (or longer, but it’s nice to have a goal) just to see what happens.

I don’t have an issue with carbs, I’ve talked about that before, my issue is with where they come from. The complex carbs that are in fruits and veggies are much better for you than the simple carbs you get from bread, past, sweets, ect. On top of that, fruits and veggies have nutrients that the human body needs, the other stuff is just good for the soul. (I do love pasta, you know that.

After work today I stopped to grab some tofu. Except for the chicken breast I ate on my salad yesterday, I’ve also been (unintentionally) eating vegan. I have to make sure I’m getting protein, and tofu is a great way  to do that. I could only find some silken firm tofu, they had a sale on the other stuff so they were out, and wasn’t sure what to do with it. Then I remembered the spirilizer I got for Christmas and wondered how it would do with a sweet potato.

I’m pretty pleased with the result. Since I had the firm silken tofu, it broke down and it ended up looking like scrambled eggs. So, if you wanted, you could make this for breakfast.

This recipe is pretty easy; since the sweet potato is cut into small rings, it cooks pretty quickly. I was able to get all of this done, prep included, in under an hour. There are a lot of nutrients, and it’s pretty filling. Half a sweet potato will make enough for 2 servings.

Spirilized sweet potato and tofu "scramble"

Here’s what to get from the store:

Sweet potato
Chickpeas
Button Mushrooms
Mini Sweet Peppers
Firm Silken Tofu.

Sweet Potato and Tofu “Scramble”

1/2 sweet potato
2 button mushrooms, diced
2 cloves garlic, smashed
2 mini sweet peppers, diced
1/4 cup chickpeas
Salt, pepper, tumeric, paprika, chili powder

  1. Cut the sweet potato into a block and send through the spirlizier.
  2. Saute the sweet potato until partially cooked through. Add the garlic, season with salt and pepper.
  3. Add the peppers, mushrooms, season and saute until the peppers are mostly cooked through.
  4. Add the chickpeas, season once again. Taste to adjust, serve with Sriracha, if wanted.

I’m not going to lie, I’m pretty impressed with myself. I tend to snack on stuff at work that I shouldn’t but I haven’t touched anything there since last Wednesday. I have a giant issue with snacking, crunchy food items are my favorite things. My goal is to take the last little bit of padding away from my stomach, I’d like to actually see how my abs look. I like having muscles, they’re fun.

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