Day 28: I meant to post this yesterday...

     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%

Day 27: Off The Wagon...

     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*



*Monsters*





*Char Grilled Oysters*

*Biggest I've Ever Eaten/Seen*

*An Absolute Favotire: Morilla Sausage with Quail Egg*

The Vice Roy...Tastes Like A Mojito with Fresh Basil*

*Spanish Coffee*

*Truffles*

*My Sweet Baby Kitten, Happy to have us home*

Day 21: Ouch

So last night I attempted my first Cross Fit class. Most intense work out ever. It hurt to button my shirt this morning, that’s how sore I am. I enjoyed it for what it was, but I don’t really care for working out that way. Everyone was super nice and really motivating, but I absolute hate feeling like I’m bad at something, especially something like sports or working out. After the instructor gave me the walk through of the work out, I was already exhausted. I didn’t even half to do 40 reps of everything, like everyone, I just had to do 20 and I still didn’t complete the entire work out. Granted I made it through all but the last workout, but it was a struggle. I was the only girl with 4 guys (including J who is a champ) and so I was already feeling under qualified. I definitely threw up when the work out was over, and I couldn’t really take a deep breath in until about 30 minutes after the work out. I have this weird old man cough at the moment, that I’ve had since the work out, and I think it’s my lungs saying “thanks for almost killing us last night”. I felt like a complete failure because I could hardly even get off the floor when it was time to go, but at least the guys were really sweet to me. They were saying the usual “aw you were awesome, I mean most people can’t even get through one after a couple months”, etc…all the things you say to people who are definitely not up for what the workout has in store. The only saving grace was the J said it was one of th hardest workouts he’s ever done there, and he has been going for a couple months. Still, I don’t like the feeling of not being immediately good at something. I will go back with him, but probably not tonight as promised, because I seriously can’t move. Cross Fit is not for the faint of heart, and I definitely applaud anyone who goes all the time…

On another note, I can’t believe it’s not even 9am yet. How the heck am I supposed to sit here for another 7 hours! UGH I am so ready for a vacation. I'll post a recipe later...I'm over it today

Day 20: At Least I'm Still Vegetarian

I fell off the wagon this weekend, but not in the worst possible way. I definitely stayed away from meat and fish, but unfortunately, I stayed away from blogging too! However 16 in a row isn’t too shabby, so I guess I’m not THAT disappointed with myself that I didn’t blog all weekend. Friday was so jam packed full of work and play that I just didn’t have time. Saturday I spent all day trying to recover from Friday, and then Sunday it was just too cold to do anything but lay on the couch by the fire. So, today I will make up for it all by posting lots of recipes without lots of talking. For dinner last night I made my Spinach Pesto with Whole Wheat Pasta. Super yummy!

Whole Wheat Pasta with Spinach Pesto

Ingredients

4 C Fresh Spinach

1 Bunch Fresh Basil

2 Tbsp Slivered Almonds

2 Tsp Lemon Juice

¼ C Parmesan Cheese

½-1 C Extra Virgin Olive Oil

TT Kosher Salt

TT Ground Black Pepper

½ Box Whole Wheat Spaghetti (any pasta will do, obviously)

Preparation

Bring a pot of water to a boil, add a handful of salt, and then add the noodles. Cook 5-10 minutes, depending on how you like it.

While pasta is cooking, add spinach, basil, almonds, and cheese to a food processor and pulse until ingredients are ground up. Then, turn on processor and slowly add the oil olive. Just add enough until the ingredients become ‘saucy’, not too wet, but also not dry.

Drain noodles and place back in pot. Before I add the pesto I pulse it a couple more times with the lemon juice, just to give it some zing. Add to pasta and fold in until all is incorporated, then serve!

Open Faced Garden Sandwich

Ingredients

1 Zucchini, Thinly Sliced

1 Summer Squash (yellow), Thinly Sliced

1 Red Onoin, Thinly Sliced

1/3 C Fresh Mushrooms, Sliced

½ Red Bell Pepper, Julienned

EVOO

TT Kosher Salt

TT Black Pepper

4 Pita Bread Rounds

4 tsp Italian Dressings (Walden Farms)

¾ C Swiss Cheese, Shredded

Directions

Place vegetables on a baking sheet; coat with cooking spray. Roast in a 450 degree F oven about 10 minutes or until tender. Season with salt and pepper.

Arrange vegetables on bread; drizzle with dressing. Top with cheese. Place on the unheated rack of a broiler pan. Broil 4 inches from heat about 3 minutes or until cheese melts. Makes 4 servings.

*Nutrition Facts*

Serving Size Per Recipe: Calories - 269, Fat – 7, Sat Fat – 4g, Cholesterol – 20mg, Sodium – 453mg, Carbs – 38g, Fiber – 1g, Protein – 12g

Gazpacho Sandwich

Ingredients

½ 8oz French Baguette Loaf

¾ C Cherry Tomatoes (Yellow, Cherry or Grape), Quartered

¼ C Cucumber, Coarsely Chopped

2 Slices Red Onion, Separated into Rings

3 oz Mozzarella Cheese, Fresh and Cube

1 Tbsp Fresh Mint, Snipped

1 Tbsp Red Wine Vinegar

1 tsp EVOO

TT Kosher Salt

TT White Pepper

½ C Basil Leaves, Fresh

Directions

 Slice the half baguette vertically through the center. (You should have two 2-ounce mini baguettes). Cut a thin horizontal slice from the top of each portion. Use a knife to carefully remove bread from center of mini-baguettes, leaving 1/4-inch shells. Set aside. Reserve the center pieces of baguette for another use.

 In a medium bowl combine quartered tomatoes, cucumber, onion, mozzarella, mint, vinegar, oil, salt, and pepper. Line bottoms of baguettes with basil leaves. Fill lined baguettes with tomato mixture. Replace tops. Wrap each sandwich in plastic wrap. Chill 4 to 6 hours or overnight. Makes 2 servings.

*Note*Make-Ahead Tip: Prepare sandwiches and wrap individually in plastic wrap. Chill for up to 12 hours.

*Nutrition Facts*

Servings Per Recipe (2 Servings): Calories – 237, Fat – 8g, Sat Fat – 3g, Cholesterol – 16mg, Sodium – 691mg, Carbs – 29g, Fiber – 3g, Protein – 12g, Vit A – 17%, Vit C – 42%, Ca – 24%, Fe – 14%

Day 16: Egg-cellent Ideas (ya, I said it)

     Bet you can't tell what todays topic is...! ;) After eating rather poorly last night (fried pickles [shared] and a margarita at pizza at the Tavern…demolished), I am craving veggies! So for lunch today, it’s steamed edamame and a fresh beefsteak tomato. Also, I have eaten FOUR boiled eggs today! I think since Saturday I have probably consumed 2 dozen eggs! I don’t know what the deal is, but I can’t get enough. Oddly (and lame) enough, I am reading Breaking Dawn right now, and Bella is craving eggs a lot too. Maybe I am starting to connect with her on a make-believe level…hah!

     My beloved poppet, whom I dearly miss, said I should talk about eggs today in my blog. She even is a contributor to one of the recipes I am posting, Bisquick Quiche!

     Eggs are probably in my top 10 favorite foods. Fried, Scrambled, Boiled, Poached, you name it, I like it! I usually try to eat just the whites, but since I’m not eating meat I’m not getting much cholesterol (except from the cheese I have every now and then), so the yolks have been added to my diet. There is almost NOTHING better to me than weekend breakfasts! I have pretty much mastered the art of making Frittatas, but my favorite egg breakfast has to be my fried egg sandwich. I don’t make it that much because it’s kind of time consuming and involves lots of ingredients, so usually I stick to my fried egg atop a slightly toasted slice of wheat bread with blackberry jam.  But, when I have the time, energy, and ingredients, Fried Egg Sammy’s are made!

Did you know…?

-Each of the roughly 280 million laying birds in the U.S. produces from 250 to 300 eggs a year. In total, the U.S. produces about 75 billion eggs a year, about 10% of the world supply.

-The white of a large egg measures about 2 tablespoons’ worth of liquid, the yolk is about 1 tablespoon and the whole egg is about 3 tablespoons.

-There are 7 to 17 thousand tiny pores on the shell surface, a greater number at the large end. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell. The egg can also absorb refrigerator odors through the pores, so always refrigerate eggs in their cartons.

-To tell if an egg is raw or hard cooked, spin it. Because the liquids have set into a solid, a hard-cooked egg will easily spin. The moving liquids in a raw egg will cause it to wobble.

-About 60% of the eggs produced in the U.S. each year are used by consumers and about 9% are used by the foodservice industry. The rest are turned into egg products which are used mostly by foodservice operators to make restaurant meals and by food manufacturers to make foods such as mayonnaise and cake mixes.

-Howard Helmer, Senior National Representative for the American Egg Board is the Omelet King. Helmer holds three Guinness World Records for omelet making – fastest omelet-maker (427 omelets in 30 minutes); fastest single omelet (42 seconds from whole egg to omelet); and omelet flipping (30 flips in 34 seconds).

     Also, a fun fact that I learned in culinary school, there are really 101 ways to use eggs in dishes. I was told by a teacher, that during the interview process, they have to prepare an egg dish at the request of the interviewer. Also, there are 101 creases in a chefs toke (hat), representing the 101 ways to prepare eggs.

So, in the words of Miley (my new favorite phrase), eggs are PRETTEH KOOL!

Fried Egg Sammy (a la moi)

Ingredients

2 Slices Wheat Bread, Both Toasted, but One Slice with a Circle Torn From Its Middle

2 Butterleaf Lettuce Pieces, or Spinach or Arugula

2 Slices Beefsteak Tomato

6 Slices (or Half) Avocado

Red Onion Slices, Your Preference as to How Many

Blue Cheese, Goat Cheese, or Feta Cheese Crumbles, Again Your Choice

1 Tbsp Whole Grain Spicy Mustard

1 Large Egg

EVOO for pan

TT Kosher Salt

TT Black Pepper

Preparation

Toast the slices of bread. Take one of the slices and rip out the middle, creating a circle while leaving the crust intact. You can go ahead and built the sandwich on the other slice of bread at this time. I stack mine as such:

Bread, Mustard, Crumbled Cheese (I put it here so it doesn’t all roll out), Red Onion Slices, Lettuce Pieces, Tomato Slices, Avocado.

In a sauté pan, heat EVOO on medium heat until it coats the pan evenly. Now add the slice of bread into the pan, and then crack the egg in the middle of the bread. I think my mom calls this “egg in a basket”. Now, cover the pan with a lid and let cook for a couple minutes. I like my egg runny, so I cook for about 2 minutes and then I flip the egg and toast, turn off the heat, and let it sit for another minute.

Once the egg/toast is finished, place it on top of the sandwich that you built earlier. I tend to use a knife and fork for this meal, because it’s pretty messy, but you’re in the comfort of your own home, so eat it how you want!

Obviously you can replace the ingredients with whatever you want, and you can even add to it. Sometimes I use prosciutto, turkey, or bacon when I make it…three items I desperately wish I could eat at the moment.

Bisquick Quiche (a la poppet, aka, LNS)

Ingredients

1-2 C Fillings Of Your Choice (Mushrooms, Broccoli, Etc)

1 C Shredded Cheddar, or any Shredded Cheese You Like

¼ C Onion, Chopped

2 C Milk

1 C Bisquick

TT Kosher Salt

TT Black Pepper

Preparation

 Heat oven to 400 degrees.

Grease 10" pie plate or 8" square.

Sprinkle fillings, onions and cheese in plate.

Beat remaining ingredients until smooth and pour into plate.

Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.

Let stand 5 minutes before serving

*This site has some great egg recipes: http://www.egglandsbest.com/recipes/breakfast-brunch.aspx

*The beauty of life is to experience it yourself*

Day 15: Humpy Hap Day!

     The only thing getting me through this week is know that I only have to work three days next week…Hallelujah! Today has been rough because one team member called in sick, leaving us with three including my boss, and now my boss has been gone for over 2 hours and I don’t know where he is and all I want is to go home EARLY!? I wish that you were able to work until you were finished, whether it be 8 hours or 5 hours, and then you could go home…while still getting paid your regular salary of course! In my dreams I suppose. I always say that we need to win the lottery, but I never play, so, it’s really stupid of me to always say that. However, I do not have any desire to spend my hard earned $1 on something that is likely improbable.

     Tonight is a dinner/movie date with some friends, then tomorrow is mani/pedi day with mi madre and Friday night is Joe T’s with some other friends! Hopefully the rest of the work week will fly by so I can get to my fun evenings! J is being spoiled this week by getting to play golf at both Shady Oaks and Colonial, so while he is having fun, I a sitting here at  my desk stewing in jealousy! I wish that we could work outside. It would really make me day much more enjoyable.

     I saw this headline on yahoo yesterday and the story cracked me up! Some people must have an easy life when little things like this make them angry: http://www.msnbc.msn.com/id/42193162/ns/travel-news/?GT1=43001

     I think I have hit the point of being a vegetarian where I become insatiable. I feel like I cant eat enough right now! Almost every night this week after we have eaten dinner, I’ve  microwaved two new potatoes and mashed them up with salt and Louisiana Hot Sauc. Yes, you read that right. New potatoes are all I have been craving; that and eggs. The eggs make sense to me because they are protein, the new potatoes, however, came out of left field.  I wonder if this is common for people who are cutting meat protein out of the diet. I should definitely do some more research about that. I think that I have already talked myself into ordering a margherita pizza at the Movie Tavern tonight, because they really aren’t that veggie friendly, and there veggie sandwich cannot complete with the delicious one I get at Central Market. Last night, I added mozzarella to my veggie sandwich creation and it was amazing. I can’t believe I had never thought to do that…must be the intense craving to get some protein in my body.

     Due to my intense need for protein at the moment, I am going to post a recipe that is FULL of protein, simple to make, and of course, tasty.

Grilled Vegetable Salad

Ingredients

1 Lb Firm Tofu, Drained
¾ C Italian Salad Dressing (Walden Farms )
12 oz Summer Squash, Yellow, Halved Lengthwise and Cut in 2in Pieces
2 Bell Peppers, Orange and Red, Quartered and Seeded
½ C Quinoa
½ C Quick Cooking Barley
½ C Spinach

Directions
 

Cut tofu lengthwise into 8 slices, about 1/2 inch thick. Place tofu in shallow baking dish; pour 1/4 cup of the dressing over tofu. Place vegetables in a large self-sealing plastic bag set in a deep bowl. Pour 3 tablespoons of the remaining dressing over vegetables. Close bag, turning to coat. Chill tofu and vegetables 4 to 24 hours, turning occasionally. Cover and refrigerate remaining dressing.

Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables on rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, turning occasionally. Grill tofu on grill rack directly over medium heat 4 to 6 minutes, turning once, or until lightly browned. Remove tofu from grill. Cut into triangles. Set aside.

In a large bowl combine squash and peppers. Add reserved dressing. Toss to coat. Set vegetables aside.

Meanwhile, in a 2-quart pan bring 2 cups water to boiling. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to pan. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until water is nearly absorbed and grains are tender. Drain.

In a large bowl gently toss grains with shredded sorrel and remaining chilled dressing. Serve quinoa with vegetables and tofu.. Makes 6 main-dish servings.

*Note* Look for quinoa near the grains on your supermarket shelf or health food stores.

*Nutrition Facts*
Servings Per Recipe: Calories – 202, Fat – 5g, Sat Fat – 1g, Cholesterol – 2mg, Sodium – 306mg, Carb - 31g, Fiber – 5g, Protein – 9g, Vit A – 16%, Vit C – 154%, Ca – 4%, Fe – 16%






 

Day 14: Pow Pow

     Well, I sit here in front of you all today, as an official carrier of the Texas Concealed Handgun License :) J and I took our shooting portion today, finally, after completeing the classroom portion in January. I shot 91% and J shot 99%, of course; Always has to be the golden child! It was really fun but I am glad its over. The guy next to us was shooting a cannon of a handgun the whole time we were taking out "test". His friend, who was like, 5'2", could barely even keep upright everytime he fired the missle.

     Work was long, and I'm glad its almost halfway over. I don't have much to report today, so I'll keep it short and sweet. The recipe I'm posting is SO easy. Its what I made for lunch tomorrow. Its couscous and sauteed ssparagus and spinach. All you do is follow the directions for couscous on the box (I use Near East brands for all my couscous and tabbouleh), and then add in whatever veggies you want. We had spinach and asparagus on hand, so thats what I used. Took about 10 minutes to make a lunch that will definitely tide me over until dinner (which we are having with some fabulous friends, I must say). 

     I hope everyone had a terrific Tuesday (t h). I'll be more creative tomorrow....