Friday, June 21, 2013

Happy First Day of Summer!

I skipped 30 Day Shred today to go on a nice hike with a friend. I figured spending the time outdoors would be a much better way to celebrate the first day of summer than working out inside, and I was right. The day couldn't be any more beautiful, I am truly blessed that I get to live where I do!

Thursday, June 20, 2013

Miso Tahini Dressing

I have a confession to make. I've been reading about miso paste on the blogosphere for the past couple of years and I guess I was too intimidated to try it. I eventually picked some up at Whole Foods, placed it in my fridge, and there it sat for two months. Lucky for me, it lasts forever because I finally had the urge to try it out today! This dressing is creamy, slightly sweet and totally delicious! It's by far one the best dressings that I have ever made.

Miso Tahini Dressing
2 T miso paste
2 T tahini
2 T honey
2 T vegetable broth
1 T rice vinegar
1 t diced white onion

1. Place all ingredients in blender, blend until smooth.
2. Serve over your favorite salad. Also good as a dip for tofu. Or anything really.

Tuesday, June 18, 2013

30 Day Shred

I love to hate Jillian Michael. There is no other DVD workout that I have done other than her 30 Day Shred, that can so thoroughly kick my a** in under 30 minutes. Granted, I'm not in the greatest shape at this point (I'm working on it!), but I think that it is highly unlikely that I will be able to climb the 20 something stairs to get to bed tonight. Every minute finds me stiffer and stiffer, in more and more pain. It's a good stiff, good pain. But truthfully? A small part of me still wants to claw her face off.

Anyone else been able to get through the 30 day challenge?  I'm committed to sticking with it, but man, it hurts!
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Back on Track

So I finally feel like I've got a hold on the whole healthy eating thing. My mind is in the right place, I see my weight loss goals clearly and I have the energy to exercise. Honestly, stepping on the scale yesterday is probably what slapped me into shape. It was scary...horrifying even. The term "let herself go"? Yeah, that applies to me. It's not so much the actual number on the scale that's the worst part, more how quickly the pounds have been adding up.

I stuck with green juice (kale, squash, apples and lemon) yesterday, as well as lean protein and vegetables. I already feel less bloated and more optimistic, so I'm going to stick with that general eating plan. I'm off to stock up on fruits and vegetables for the juicing!

Thursday, June 13, 2013

Crunchy Asian Slaw (Gluten Free)

This is one of our favorite recipes...made a huge batch yesterday and then proceeded to eat it for lunch, dinner and then lunch again. I don't really recommend eating an entire head of cabbage in such a short period of time, but hey, it's hard to stop shoveling it into your face once you start. It's that good. 

Crunchy Asian Slaw
1 head of cabbage, shredded
4 carrots, shredded
1/4 c green onions, diced
1/4 c peanuts, chopped

Asian Dressing (adapted from Edible Perspective)
1/3 c toasted sesame oil
2 t honey
4 t tamari
2 T rice vinegar
2 T tahini
2 cloves garlic
2 T brown sugar

1. Place all dressing ingredients in food processor, process  until smooth. 
2. Mix dressing with slaw ingredients in large bowl. 
3. Top with additional green onions, peanuts and sriracha.  (optional)

Thursday, May 30, 2013

Feeling Grateful

I'm feeling very grateful today. I wish I could say that I feel this way everyday, but the fact is that I let everyday stress get to me too easily. For whatever reason, little (and some bigger) things just rolled off my back and I was able to have an amazing day because of it. Here's hoping I feel the same way tomorrow!

Wednesday, May 29, 2013

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce (Vegan)

A (major meat lover and despising of most things soy) truly dislikes tempeh, tofu and bell peppers...the main ingredients of this recipe. So when he tried it and loved it, I knew it was a keeper. The words "I love tofu sauce!" were said, although I won't be surprised if he denies all memory of that conversation later. Gotta keep his street cred!

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce

8 ounces tempeh
1/4 c jarred roasted red pepper
1/4 c cilantro
3 garlic cloves
1 tsp agave nectar
1 tsp soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 c panko
olive oil for pan frying

1. Process all ingredients except panko and olive oil  in food processor until mixture sticks together and begins to form a ball.
2. Using a tablespoon, form into balls and flatten into patties.
3. Cover each patty in panko, pressing down slightly so panko sticks.
4. Pan fry over medium heat for 2-3 minutes per side or until golden brown.
5. Top with sauce and serve!

Roasted Pepper Sauce
1/4 block of firm tofu
1/4 c jarred roasted red pepper
2 T cilantro
1 tsp sugar or agave
1 tsp salt

1. Process all ingredients in food processor until smooth and creamy. You may need to add a little water if it is to thick.

Tuesday, May 28, 2013

Tropical Protein Pancakes

This weekend was amazing, probably my favorite of 2013. Family, friends, the beach and BBQ'in. A girl can't ask for more! Oh, and these pancakes. These pancakes are killer. 

Tropical Protein Pancakes 
2 servings

4 eggs
2 bananas
1/2 c canned crushed pineapple
1/3 c shredded coconut
1 scoop unsweetened vanilla protein powder
1/c tsp vanilla extract
1/8 tsp baking powder
pinch of salt

1. Combine all ingredients in food processor until the batter has a smooth consistency. 
2. Cook pancakes in a non-stick skillet over medium heat. They usually take about 2-3 minutes on each side. 
3. Top with leftover pineapple and coconut and serve. Easy Peasy!!!

Wednesday, May 22, 2013

Smoked Wild Mushroom Portobello Caps (low carb + vegetarian)

These aren't the prettiest things I've ever made, but they are amazingly tasty! It's hard to believe that they are actually vegetarian.

Serves 2-4
4 small portobello mushroom caps
6 oz Field Roast Wild Mushroom Loaf (1/2 of one loaf)
1/2 c diced onion
1/2 c diced smoked gouda
2 c diced kale (stems removed)
1 tbs olive oil
1 tsp basil
1/2 tsp salt

1. Preheat oven to 350 degrees
2. Clean mushroom caps, remove stem and gills.
3. Place mushroom caps in pan heated over medium heat. Cook approx. 2-3 minutes on each side until slightly tender. Pour off any liquid.
4. Heat olive oil in medium saute pan and cook kale for 3-4 minutes or until wilted.
5. Pulse mushroom loaf in food processor until crumbled.
6. Add gouda, onions, kale, basil and salt. Pulse until mixture is fully combined and beginning to get sticky.
7. In a baking dish, place large scoop in each portobello cup and press down to form a large mound.
8. Bake portobello caps  for 25 minutes.
9. Enjoy!

Tuesday, May 21, 2013

Keeping Myself Accountable...

It's hard to stick to an exercise plan, really hard for me anyway. Hoping that this will help me stay on track and beat the lazy blues.

Monday: Plank Challenge & Elliptical
Tuesday: Plank Challenge, Weights and Stair Climber
Wednesday: Plank Challenge & Walk Lake (approx. 3 miles)
Thursday: Plank Challenge, Elliptical & Abs
Friday: Plank Challenge & Walk Lake
Saturday: OFF
Sunday: Plank Challenge & P90X Yoga

Monday, May 20, 2013

Cauliflower Fried "Rice"

This stuff is really freaking delicious and mirrors the flavors of unhealthy fried rice pretty well. Bonus, makes great leftovers because it was even better the next day. 

Makes 4 servings

1 head cauliflower
2 carrots
1/2 c frozen peas
1 tbs vegetable oil
1 tbs butter
2 tbs soy sauce
1 tsp  sesame oil
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper

Pulse cauliflower and carrots in food processor until it looks like it  has a rice-like texture. You may have to split the cauliflower into 2-3 batches so it doesn't over process. Really doesn't take long though, only a few seconds to get the right texture. 

Melt butter and add vegetable oil to a large skillet. Add cauliflower and carrots, saute until cooked through and cauliflower is slightly golden brown. Add peas and remaining ingredients, saute another 5 minutes. 

Serve. Mine was doused in Sriracha, but that's optional. Just how I roll. 

Thursday, May 9, 2013

Cheesy Baked Brussel Sprouts

Preheat oven to 350 degrees

10 oz shaved brussel sprouts
1/c diced onions
2 tbsp olive oil
1 c ricotta cheese (regular or skim will work)
1 egg
3 tbsp parmesan cheese
2 tbsp 2% milk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

4 slices provolone cheese

Saute onions and brussel sprouts in olive oil until slightly browned. Season with garlic powder, salt and pepper. Remove from heat.

Mix ricotta, parmesan, egg and milk in 9 x 9 greased baking dish.  Once brussel sprouts have cooled slightly, add to cheese mixture and mix thoroughly. Top with provolone slices and bake for 20 minutes or until the top is brown and bubbly.

Tuesday, May 7, 2013

Three Cheese Vinaigrette

1/3 c olive oil
1/4 c white balsamic vinegar
1/4 c romano and parmesan cheese blend
1 slice lite provolone
3 roasted garlic cloves
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Water to thin out as desired

Blend all ingredients in food processor.

Thursday, May 2, 2013

Roasted Garlic Cauliflower Puree

Rich, creamy and seemingly decadent!

1large head of cauliflower
1 roasted garlic bulb, cloves removed
¼ c cream cheese
Salt and pepper to taste
2 Tbs chives, finely chopped (optional)

Steam cauliflower until easy to spear with a fork. Add all ingredients to food processor and process for approximately 2 minutes, scraping the sides of the processor as needed. Cauliflower should be a smooth consistency. Top with chives and try not to eat the whole recipe in one sitting!