Main Course

Blend!

Posted on July 18, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

So, my parents got me a Nutribullet for my birthday. And because of the time crunch and the fact that it’s warm out, the only things I’ve made with it were my smoothies and one batch of salad dressing. Since I had some time between doing paperwork and chores (yay bill day), I decided to make…something.

Butternut squash popped into my head; there’s a lot of different sauces and soups you can make out of that wonderful gourd. Now, I’m still doing the low carb thing, but I kinda wanted pasta. Luckily Whole Paycheck ( I mean Whole Foods) has pasta made without any grains, so I picked up some red lentil pasta. It’s higher protein, higher fiber, lower carb. That being said, it did get a little mushy while cooking, but it was still pretty good.

While looking for the squash, I decided to add some yellow beets into the dish. I do realize the last few dishes I’ve made have been very yellow, but it’s summer and that’s a bright color.

This dish is very easy (made easier by the Nutribullet, you can still do it without) very healthy, and could in fact be a soup if you don’t want to add the pasta. And, if you wanted it to be vegan, like  a lot of my recipes, just leave off the goat cheese.

Lentil Pasta with Butternut Squash Sauce, Tofu and Yellow Beets

Here’s what to get from the store:

Butternut Squash
Shallot
Tomato
Vegetable Broth
Yellow Beet
Tofu
Lentil Pasta

Butternut Squash Sauce with Yellow Beets and Tofu

1 butternut squash, halved
2 shallots, diced
4 cloves garlic, diced
1 tomato, diced
1 cup vegetable broth
1 yellow beet, sliced
1/4 block tofu, cubed
Salt, pepper, paprika, cayenne, red pepper flake
Lemon juice
Balsamic vinegar

  1. Coat the squash in olive oil, salt and pepper. Roast in a 400 degree oven for 30 minutes or until cooked through. Let cool.
  2. Once it is cooled, scoop the squash out. Add it to your blender along with 1/2 of the shallots, 1/2 of the garlic, the tomato, the broth, lemon juice, balsamic and seasonings. Blend. If you have the Nutribullet, put it on it’s heating system so it warms.
  3. In a saute pan, saute the rest of the garlic and onion until fragrant. Add the beets and tofu. Saute until almost cooked through, then add about 1/4 cup of Balsamic vinegar and let reduce. Taste to adjust seasoning.
  4. Once your pasta is almost cooked, add some of the sauce to a pan, then add the pasta, stir to coat. Top with the tofu and beet mixture, and goat cheese if you would like.

I’m not sure when I’m going to be able to post next, I have no days off in the foreseeable future. Honestly I’m impressed that I’ve been getting up before work to exercise.  I’m the opposite of a morning person, so that’s really hard for me.

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Man I’m Baked

Posted on July 18, 2017. Filed under: Main Course, Side Dishes, Uncategorized | Tags: , , , , |

Potatoes, that is.

First off, I have to say my birthday was the best. Thanks to everyone who came out, mom, dad, Shawn, Kati, Petra, Brian..and everyone who couldn’t due to price or me wanting to go home early.

My low carb diet had gone so well, I decided to keep it up. (That being said, right after making and eating this, I also ordered Dominos, but, balance, right?)

I had been trying to figure out what to do with the broccoli mom and dad brought, and for some odd reason sweet potatoes came to mind. Granted, if you’ve been reading for a little while, you know my feelings on sweet potatoes. I wanted to do something simple, but yet tasty, and something that had buffalo chickpeas involved (no clue why) So I came up with this dish. It was supposed to be twice baked stuffed sweet potatoes, but I can’t ever get the potatoes out of the oven fast enough before the skin falls apart; so they ended up being baked mashed potatoes.

This dish is super easy, super low carb, super healthy and could be a good side dish for a meal. If you want to make it vegan, all you have to do is leave the goat cheese off, or substitute your favorite vegan cheese.

Baked Mashed Sweet Potato with Buffalo Chickpeas and Goat Cheese

Here’s what to get from the store:

Sweet Potato
Broccoli
Chickpeas
Goat Cheese
Buffalo Sauce

Baked Mashed Sweet Potatoes with Buffalo Chickeaes

1 sweet potato, cut in half
1/2 small head of broccoli, diced
4 cloves garlic, diced
1/2 can chickpeas, diced
Buffalo Sauce
Salt, pepper, paprika

  1. Coat the potato with olive oil, salt and pepper. Bake in a 400 degree oven for 20-30 minutes, or until the potato is cooked through.
  2. When the potato cools, scoop out the middle, mix in the broccoli, garlic, salt pepper and paprika. Use a potato masher to mix everything together.
  3. Place the mixture in a greased ramekin, or giant muffin tin. Top with the chickepeas and goat cheese. Bake until the goat cheese is starting to brown.

I’m still working a lot, but it’s paying off financially, which is what I wanted. I actually like working; sure I’m exhausted and I barely have time for anything, but I get to meet new people and run around instead of sitting at a desk.

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CRUSTY CRAB PIZZA!

Posted on June 10, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Ok, there’s no crab in this dish but that’s all I can think of for a title. It’s been a long week, I’m tired.

This week was my first on the floor at the new job. I was planning on easing in; my 5 normal shifts at Unos and 3 at the new place. What happened was I told my new manager I could work more than that. I’ve doubled every day except today.

I’ve pretty much been living on salads, smoothies and Greek yogurt (ok, and the occasional doughnut). Issue with that is I’ve noticed I haven’t really been eating enough. Sad part is, I’ve almost been to tired to eat. I’ll get used to working two jobs again, it just takes a while to adjust.

All week I’ve been thinking about making a pizza with a broccoli crust. When mom and dad came up to see the show, mom brought me some of last year’s broccoli, and I didn’t want to do something normal with it. Cause, why do that?

I had a short trip to the beach today, and while lying on the sand, I came up with the toppings. I’m actually pretty impressed with the result. The crust wasn’t as crispy as I’d like, but I didn’t get all the extra water out of the broccoli so I’m sure that’s why. Since the broccoli I had was already cooked and frozen, I did things a little differently than the recipe that I originally used.

This recipe is pretty easy and very good for you. If you’re doing the low carb thing, this is for you. Or, if you just want to try something different, this is for you.

(Sorry about the picture, it was hard to get a good quality image of this one)

Broccoli Crust Pizza with Black Bean Garlic Puree, Caramelized Red Onion, Asparagus, Brussels Sprouts and Fresh Mozz

Here’s what to get from the store:

Broccoli
Eggs
Parmesean Cheese
Fresh Mozzerella
Black Beans
Garlic
Lemon Juice
Asparagus
Red Onion
Brussels Sprouts

Garlic Black Bean Puree

5 cloves garlic
1/2 can black beans
1 tsp lemon juice
1 tsp olive oil
Salt, pepper, red chili flakes

  1. In a blender, put all the ingredients. Puree until smooth, taste to adjust seasonings.
  2. Put on top of the broccoli pizza crust

Broccoli Pizza Crust
(From Gimme Delicious)

1 small head of broccoli (about 2-3 cups riced)
2 eggs
¼ cup Parmesan cheese
¼ cup mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon Italian seasoning (optional)

Toppings

Black Bean Garlic Puree
Fresh Mozzerella
Chopped Asparagus
Caramelized Red Onions
Chopped Brussels Sprouts

  1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.
  2. Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.
  3. Place broccoli in a large bowl, cover with plastic wrap and microwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.
  4. In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.
  5. Bake for 10-12 minutes or until crust is lightly browned. Remove from oven and add the toppings. Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

The one thing I’ve noticed different about myself is that I’ve actually been exercising before my morning shift at work. If you know me, you know I HATE waking up in the morning, so I normally don’t exercise before morning shifts. But, the past three days I actually have. I’d like to say it’s given me more energy for the day, but it hasn’t. I still end up crashing, but it’s no biggie. I’ll get used to it again.

 

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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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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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Avod-caredo

Posted on April 27, 2017. Filed under: Main Course, Uncategorized | Tags: , |

This post has nothing to do with advocare, I’ve done a tuna pun recently so I thought this one would work. It did, it’s hilarious.

The show is open, tech week is done, previews are done, and we’re open. Normally, I don’t get post show depression until after a show closes, but the rehearsal process for this one was one of the best I’d ever been through. On Sunday after the opening, I was talking to Scott’s (my director’s) wife and she told me that he had been saying the best things about me at home. Granted, he had been saying pretty much all of those things to me; it was a weird rehearsal process in part but we had the best director/stage manager relationship and I’m going to miss it. I really hope we get to work together again.

That being said, I’m back to a somewhat normal schedule with work, which is also nice (I like money). I’d been living off my smoothies and salads for the past few weeks, and while they’re good, I wanted something different. I don’t know why, but tuna salad popped into my head.  I don’t miss my ex as a person, but his tuna salad, now that I miss. That was good. But, it was mayo based. Now, don’t get me wrong, I love mayo probably a little too much. That being said, I wanted to make something a little healthier. That’s where avocados come in. Avocados are great, they creamy, they have healthy fat and they make things taste so good. They’re a pretty great substitution for mayo in a lot of instances.

This recipe is very easy and doesn’t take any time at all. The longest part of this recipe is making the hard boiled eggs. I made a melt out of it (because, cheese) but if you want a  less carby option, you can throw it on a salad.

Avocado Tuna Salad Melt

Here’s what to get from the store:

Avocado
Eggs
Pickles
Dijon Mustard
Tuna

Avocado Tuna Salad

2 Avocados
2 Hard boiled Eggs, diced
2 pickle spears, diced
1 can of tuna
4 tbso dijon mustard (or more to taste)
Salt, pepper, paprika, lime juice

  1. In a bowl, mash the avocado until smooth. Add everything else and mix. Taste to adjust seasonings.

Super easy. The easiest.

I am now back to the size I was when I moved, but because I have more muscles, I’m technically heavier. It’s slightly annoying, but I have muscles now, so I can’t complain too much. I also know I’m in way better shape because I can go through a 40+ minute cardio workout and still go through 30-40 minutes of my normal yoga without feeling like I’m going to die. I’m hoping my abs will start coming through, they’re there, they just have a little bit of covering on them.

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Don’t do this

Posted on April 4, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.

The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.

Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.

Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.

Spinach Salad with quinoa, mushrooms, black beans and chickpeas

My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.

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Taco…Wednesday?

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Everyone knows I only eat meat about once a week. I like meat, for me it’s just too expensive to buy a lot of. Most of the time, my once a week meat is eaten out, or delivered. Last week I got sushi and it was SO GOOD. This week, I had a chicken breast left over from the last time I made chicken, and decided to cook it with some veggies. It ended up being tacos because I just had my giant tortilla shells from the vegan burritos I made last week.

Protein is important for a lot of things, weight loss, muscle growth, ect. I hadn’t lost any weight in the past week and I think it was a mixture of not eating enough, and not getting enough protein. I ordered a thing of plant based protein that should be here today, but in the meantime I decided to eat the chicken. Human health is a tricky thing, it shouldn’t be, but it is. We need a good balance of a lot of things, or our bodies won’t work correctly. You can live very well on a plant based diet, but you just have to make sure that you’re getting everything that your body needs.

While I’m not a huge fan of using supplements in place of getting nutrients naturally, sometimes it’s ok. That’s why I’m going to try adding the plant based protein powder. If it doesn’t work, or if I have weird side effects, I’ll stop. When Rocky and I were together, he gave me some vitamin D tablets to help with the winter blues, but they didn’t help, so I stopped. I really do believe that the best way to get everything you need is from the food you eat. That’s why I like to eat all the veggies I do. I had a Dr once say that your body only uses what you need, then you pee the rest out. It makes sense, our bodies do know what they’re doing.

Now, back to the food. Once again this is a very simple recipe, and if you want to cut the carbs you can just eat it without the tortilla. The important part about cooking chicken is to make sure that you don’t overcook it so it gets dry. That means lower heat and patience.

Giant Chicken and Veggie Tacos

Here’s what to get from the store:

Chicken Breast
Asparagus
Zucchini
Black Beans
Chickpeas
Tortilla
Cheddar cheese
Guyere

Giant Chicken and Veggie Taco

1 chicken breast, cubed
4 cloves garlic, diced
1/2 zucchini, diced
5 spears asparagus, diced
1/4 cup chick peans
1/4 cup black beans
Salt, pepper, paprika
Lemon Juice
Tortillas
Cheddar
Guyere
Spinach

  1. In a saute pan, saute the chicken until almost cooked.
  2. Add the garlic, veggies, with seasonings until the asparagus is bright green.
  3. Add the beans and the lemon juice, just a splash.
  4. Serve in a tortilla with the spinach and cheeses, top with sriracha if you like.

Super simple. I honestly don’t even like writing recipes for something so simple, but I do understand that some people need more instruction with cooking because they’re new at that, and I’m totally fine with that.

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Hassleback, Hasslehof’s lesser known Starchy Cousin

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I know I’ve shared my love for sweet potatoes many times. They’re great, for pretty much everything you can use white potatoes for. (I do tend to like white mashed potatoes a little more, but sweet mashed is pretty tasty.)

As with a lot of my recent recipes, I got my inspiration while walking around Aldi doing my grocery shopping. I’m not sure why I thought about making hassleback sweet potatoes, maybe it was the new bags of shredded Guyere, or the fact that I just wanted cheese, but cheese and sweet potatoes sounded like a great combination, and I was right.

Now, I’m not going to lie, I was rushed and the potato wasn’t 100% cooked through, but the flavors were still there. The nice thing about sweet potatoes is that while they are sweet, the flavor is really only brought out if you add the stuff to make it sweeter. The only seasoning I used was salt, pepper, crush garlic and olive oil. Those things brought out some of the natural flavor without making it too sweet.

While it takes some time (because sweet potatoes take FOREVER) this is a very simple recipe. And, believe it or not, even though it’s covered in cheese, it’s pretty good for you. Cheese has protein and calicum, which the human body needs, and sweet potatoes have beta carotene, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (I did google that info. I’m trying to make sure I get all the nutrients I need. )

Hassleback Sweet Potato with cheese and black beans

Here’s what to get from the store:

Sweet potato
Black Beans
Guyere
Cheddar
Bleu Cheese

Hassleback Sweet Potato

1 sweet potato
4 cloves garlic, smashed and diced
Cheddar, sliced
Handful shredded Guyere
Handful Bleu cheese
Black Beans
Salt, pepper
Olive Oil

  1. With a sharp knife, make slices through the potato, almost to the bottom but not through it.
  2. Cover the potato in olive oil, salt, pepper and the garlic, making sure the garlic is in the slices as well.
  3. Place the potato in a cast iron skillet or a baking pan. Bake in a 400 degree oven and cook for 30 minutes or until mostly cooked through.
  4. Take the potato out of the oven. Carefully put the sliced cheddar in each slit, put the black beans on top, then the rest of the cheese. Return to the oven and continue baking until the cheese is melted.  Use as a side dish or a main meal.

Using the work out videos is kind of weird for me. On one hand, I don’t have to go to a gym, on the other hand, I’m not 100% sure if I’m doing the moves correctly. Well, at least until the next day when a muscle group hurts. Today it’ the muscles that control rowing, I’m not sure of the name. The muscle soreness was something I missed from when I started doing yoga. Sure, I was progressing, but not much in the way of muscle strength.

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