40 Days For Life: April 2011

I had every intention of posting this yesterday, because I wrote it during lunch, and then my afternoon got so busy that I completely forgot until we were at Bass Hall...So...Technically this still counts as Day 28 so we're all good :)

Ah I feel so revitalized on my little veggie Detox J I feel like I ate all day yesterday, but it was all fresh veggies so it was totally guilt free. I’m really glad I like raw vegetables (or vegetables for that matter) because I can’t imagine trying to eat healthy eating something I didn’t like.

I’m listening to the Britney Spears “In The Zone” album circa 2003 and it really takes me back to Freshman Year of college. So bizarre that it was almost 8 years ago when I moved to Baton Rouge and started what I thought was my “Big Girl” life. HA! I love how certain songs take you back to specific memories.

So yesterday one of my coworkers brought us some Sweet Potato Pound Cake for breakfast…it has sweet potatoes, which are vegetables, so I decided that it was ok to eat! Whoops! It was SO GOOD! I have attached the recipe at the bottom…the nutrition facts are a bit daunting, but that’s why you should only eat one slice in the morning instead of 5 after dinner : ) It does come with a recipe for an orange glaze, but my coworker didn’t glaze it and neither will I. It takes like Christmas…almost like pumpkin pie, but a bit different. I was so dense and moist…Mmmm!

After having cake guilt, I started pondering what to make to redeem myself for dinner. I came up with a recipe for Stuffed Portobello Caps. You can really stuff it with anything you want, but I used ingredients that I knew we had at the house. They turned out so yummy and only had 258 cals per serving (2 caps), so I was very pleased.

Stuffed Portobello Caps

Ingredients

4 Portobello Mushroom Caps

4 Asparagus Spears

5 Cherry Tomatoes, Quartered

1/3 C Brown Rice, Prepared

1 Small Can Sliced Black Olives

½ C Crumbled Feta, Plus A Little Extra for Sprinkling

1 Tbsp Garlic, minced

1 tsp Oregano

1 tsp Basil

½ tsp Rosemary

½ tsp Thyme

TT Salt & Pepper

EVOO For Brushing

Preparation

Preheat oven to 400F.

Clean the mushroom caps and pull out the stem. I usually peel off the top layer of the mushroom so that’s its more tender. Just barely pull up on the underside of the cap where the “gills’ are, and the skin should peel away. Place mushrooms on cookie tray and set aside.

Prepare the rice according to direction. While rice is cooking, finely slice the asparagus and add to a sauté pan with garlic, a drizzle of EVOO, and tomatoes. Sauté until veggies are soft. Season with S&P and herbs.

Once the rice is finished, mixed in with the veggies, and then add the ½ C Cheeses, folding in the ingredients thoroughly.

Lightly drizzle the mushrooms with olive oil on both sides. I seasoned the inside of the cap with some Greek Seasoning and Lemon Pepper, then a bit of salt. Place 2-3 spoonfuls of the mixture into each cap and spread out so the entire cap is covered. Use as much or as little as need. Sprinkle with remaining Feta, another little drizzle of EVOO, S&P, and place in oven.

Cook time 10-15, depending on the texture you like your mushrooms.

Sweet Potato Pound Cake

Ingredients

1 C Butter, Softened

2 C Sugar

4 Eggs

1 tsp Vanilla Extract

3 C All Purpose Flour

2 tsp Baking Powder

1 tsp Ground Cinnamon

½ tsp Baking Soda

¼ tsp Salt

¼ tsp Ground Nutmeg

2 C Cold Mashed Sweet Potatoes

Preparation

In a large bowl, cream butter and sugar until light and fluffy, with a beater.

Add eggs, one at a time, beating well after each one. Add vanilla.

Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg – add to creamed mixture alternately with sweet potatoes. Beat until just combined (the batter will be stiff).

Pour into a greased and floured 10 in fluted tube pan (see pic) and bake at 350F for 50-60 minutes. Use a toothpick to check baking…insert into middle of the cake and if it comes out clean, the cake is finished!

*Nutrition Facts*

Serving Size 12 Slices – Nutrition Facts PER Slice: Cals – 440, Fat – 17g, Sat Fat – 11g, Trans Fat – 0g, Cholesterol – 120mg, Sodium – 230mg, Carbs – 65g, Fiber – 2g, Sugars – 36g, Protein – 6g, Vit A – 140%, Vit C – 10%, Ca – 4%, Fe – 10%

Well, it’s obvious to everyone that indeed fell off the wagon this past weekend. Louisiana food 1, Morgan – 0. It was such a wonderful weekend, as always in Lafayette, and I just couldn’t’ stay away from all of the delicious food! We arrived on Thursday morning and had lunch, which I had a salad, so I was still in the mindset of trying to be good. *Note* That was a lie because I had decided on the airplane that I was going to eat crawfish, but that was it at the time*

Well, the Gala was catered by famous Cajun Chef John Folse. Starting with an appetizer of Mediterranean Orzo with Kalamata olives and prosciutto, it was downhill from there. The main course was a duo of filet mignon and fish, paired with sautéed veggies. My plate was sparkly when I was done eating, thanks to the fluffy yummy biscuit I used to wipe up all the juice. Embarrassing.

Friday’s breakfast and lunch I was good, only having an egg sandwich and then Greek salad, but Friday night was wheels off. Not only did I consume 10 # of the most delicious, mouth watering, perfectly seasoned crawfish, we went to my uncles restaurant, Pamplona ( www.pamplonatapas.com/) later and drank and ate up a storm. Everything from char grilled oysters (the biggest I’ve ever seen/eaten), morilla sausage topped with an over easy quail egg, shrimp ceviche, filet bits, and followed by a quartet of truffles (blue cheese with pistachio, regular chocolate, strawberry, and another I can’t remember). Not to mention the 3-4 bottles of wine we consumed, along with a Vice Roy (signature basil drink at the restaurant) and a Spanish coffee. I have to say that we must have consumed over 5,000 calories that evening, but it was perfect and worth it. See the beautiful pictures after the recipe!!

Saturday I was halfway good again for brunch, and then when we returned home J went to the Rangers game and I ordered Mama’s Pizza, Supreme, with extra jalapenos…off the wagon still. But I figured I would start up anew on Sunday, which I did. I went to Sam’s and bought my weight in fresh romaine, bell peppers, celery, green beans, asparagus and Brussel sprouts. I am going to eat all veggies and fruits all week, even staying clear of cheese…must.detox.body.immediately! I made some of the most delicious (and low cal/fat) hummus ever last night, replacing the EVOO (1 tbsp = 120 calories and 12 g fat) with non fat Greek yogurt. It was extra creamy and extra yummy (recipe below). Tomorrow night will be another challenge because we are going to the Fort Worth Symphony Orchestra Gala with some friends…hopefully I will be able to contain myself (I plan on eating before we go so I can just pick at the veggies there). It’s going to be so much fun and I can’t wait to get all dressed up again! I love it!

Hummus

Ingredients

1 Can Garbanzo Beans

2 Tbsp Chopped Garlic

6 oz Non Fat Greek Yogurt

2 Tbsp Fresh Squeezed Lemon Juice

TT Salt and Pepper

Preparation

1. Place all ingredients in food processor and blend. Voila.

*Note* I sautéed the garlic and garbanzo for a couple minutes before adding to the food processor, just to give the flavor some depth*