Low Carb Breakfast Muffins

I miss bread!  I'm not going to lie.  I fantasize about a warm crusty on the outside, soft on the inside chunk of French bread slathered with melting European butter (there is a difference).  But, as I slip back to reality, I realize that bread is not on the menu for a while.  Or, is it?  After much searching for the right recipe I settled for a muffin that could be popped into the microwave in a pinch.

Disclaimer:  This recipe is for the carb deprived only.  It's not going to taste remotely like a chunk of French bread, bagel or slice of toast.  IT IS UNIQUE, but satisfied my craving for bread.  I plan to tweak the recipe a bit, add coconut flour next time instead of so much flax seed meal.

Low Carb Microwave Muffins

4 Tablespoons of flax seed meal

1/2 tsp baking powder

1/2 packet sweetener (stevia or truvia)

1 tsp cinnamon

1 egg

1 tsp butter

Place the dry ingredients into a coffee mug, mix and add the egg and softened butter. Mix again.   At this time you can add some blueberries or raspberries (3 or so).  Microwave for 1 minute.  Remove from the mug, slather with butter or cream cheese and TRY to enjoy.  Not bad!

Low Carb Maple Pancakes

Since the end of July this household has embarked on a journey into the land of LOW CARB!  This is not an easy task for someone who loves bread and ice cream.  To this day hubby and I have shared a scoop of ice cream and one small cupcake.  A glass (or two) of wine is almost non-existent!  I'm, of course, doing this to drop poundage while hoping to gain abundant energy....

We've been on an Atkins type eating plan for well over a month, more like 2 months, now!  I've hit a plateau (WALL) after a loss of 6 lbs.  After self analysis, I probably need to sleep better, reduce stress, drink more water and exercise more.  Same old song!

To reduce any cravings for bread products, and they have been few, I made these maple pancakes with berries and a few drops of sugar-free syrup.  Delicious!  Even hubby raved about them...

Low Carb Maple Pancakes

2 eggs

2 oz (1/4 cup) soft cream cheese

2 Tbsp almond flour

1 tsp stevia or xylitol

pinch of baking soda

pinch of cinnamon

1/8 tsp maple extract

pinch of salt

First, blend the eggs and cream cheese well.  Add the remaining ingredients and mix well.  The batter will be VERY thin.  That's okay... they will fluff up as they cook.  Heat a skillet, put butter in and drop batter in (about the size of a baseball).  Cook for a few minutes or until the edges appear DRY.  Flip and cook a minute more until done.   Garnish with a pat of butter, a few berries and a small amount of sugar-free maple syrup.  This recipe makes about 8 pancakes.   Soooooo good!  Especially if you haven't had bread for a long period of time.

Is this recent eating plan worth it?  The verdict is still out...will keep you posted!

I'm on the Wine and Ice Cream Eating Plan

Okay, so I've officially tried just about every diet plan on Earth.  Since I'm now unofficially a nutrition expert and I use that term lightly, I've developed an eating plan that will allow me to lose extremely unwanted poundage while enjoying two of my favorite food groups!  Wine and ice cream!!  You know ice cream had to be included since my son opened his unique  ice cream venture.  I have declared myself the "quality control"  person, which REQUIRES me to taste every flavor!   I excel at this "job".

In a bit over one month I've managed to lose a solid 7 lbs.  Had I been more strict, cut out the ice cream, I probably could have shed more.  Who wants to live like that?  Not this girl!  Basically, I'm a vegetarian who will eat fish, no red meat or chicken, no butter, minimal olive oil.  I saute veggies in broth instead.  My snacks are half a plain bagel with fruit spread, pretzels, veggie chips, my wasabi rice chips from Whole Foods, fruits and veggies.   Luckily I like beans, couscous, farro, barley and brown rice.  You knew there had to be a catch.  MUST eat beans, especially for the protein.  

I don't feel deprived or hungry.  If I want a glass of red wine or a scoop of ice cream, I won't hesitate.  You're probably thinking I spend hours in the gym!  Bite your tongue!  I frankly get claustrophobic at a gym so I opt for walking and hiking.  If I don't feel like walking I still force myself out the door to go around the block, at least.  I'm done beating myself up!   That's it in a nutshell!  You may have noticed I've been scarce on this blog, now you know.  Here's what's been on the menu!

smoked salmon home made pizza with arugula

loads of beans, lentils and veggies

zucchini spice cookies...I haven't made these in a while but allowed

multi grain waffles with blueberry compote

Don't forget the ice cream and wine!

Southwestern Turkey Pinto Spinach Salad

I'm sure this may not look like much to you but to me, it tasted like heaven!   For a little over two weeks now I've had no coffee, no sugar, barely any meat, mostly turkey, chicken and fish.  No alcohol (okay, I sipped 2 ounces one night and 2 ounces the next)  And no cheese, no carbs except for the allotted 1/2 cup of brown rice per day.  Why?  Because it's necessary !  Has it been easy? no...the first two days were a struggle.  Have I lost some weight? Yes, teetering on 7-8 lbs.  Is that enough? No...but now I've hit a plateau for the past few days.  

Does this stubborn scale make me crazy?  Yes!  So...I'll "break the fast" so to speak for a day and return to the plan.  Maybe that will shake things up.  In the mean time here is a simple way to incorporate pinto beans into your diet.  I made a big batch the other day and simply throw a few into salads or a faux wrap (without using a tortilla, lettuce works).  Beans are a great source of protein, they fill you up and stave off cravings, I've found.

On a bed of spinach, add about 1/3 cup beans, sliced turkey, avocado and salsa for dressing and there you have it!   Very satisfying, filling and delicious.

STAY TUNED for a restaurant review possibly.  I haven't done one of those in a while!

Turkey Pho Soup

I know this is starting to sound like a broken record, but once again, I've begun a grueling 2 week detox program.   It's only been 4 1/2 days and the food I think I miss the most is oatmeal (weird) and a good cup of coffee.  I haven't had coffee, any kind of sugar or sugar substitute, no wine,no carbs, except for 1/2 cup of brown rice, but all the veggies I can eat!  Whew...feeling okay except for a headache which diminished after a cup of green tea while popping an aleve.  I have to keep reminding myself that it's only for two weeks, then I'll re-evaluate after seeing the results and there had better be some darn good ones!

Once again, I need to be extremely inventive when it comes to preparing my meals.  The most satisfying, so far, was this Turkey Pho Soup.  Hubby even liked it!  His had noodles while mine had brown rice.  One of the helpful hints of this detox is to have plenty of roasted vegetables on hand, pre-cooked turkey or chicken and the will of a Tibetan monk!  

On the UP side, I developed a new soup recipe that anyone, including a monk would love.

Turkey Pho Soup

about 1/2 lb turkey breast meat, cooked and shredded (or about 2 cups

4 cups organic vegetable broth

2 cups water

2 garlic cloves, sliced thinly

2 Tb of fresh ginger, sliced

1-2 carrots, thinly sliced

1 large handful of spinach, bok choy or cabbage (I used spinach and bok choy)

Garnish

1 cup bean sprouts

fresh cilantro

fresh Thai or regular basil, tear pieces

1/2 cup green onions, sliced

jalapeno rings (optional)

cut up lime

rice noodles or brown rice (pre-cooked)

The ingredients look like a lot, but this is pretty simple.  In a large soup pot, add the broth, water, garlic, carrots and ginger.  Bring to a boil, then add the turkey and spinach/bok choy.  Cook for only 5-7 minutes on low heat for a "simmer".

To serve:  Place cooked noodles or brown rice in a bowl, add the soup mixture, then garnish with bean sprouts, lime, jalapeno, green onions or whatever you want.  A good Asian hot chili sauce (sriracha) really brings it all together.

Lazy Days of Summer and Record Breaking Heat!

I do believe it's time to install some air conditioning!  Summer is in full swing and we've survived anniversaries, weddings, birthdays and a remodel all within the last month!  The heat around these parts has steadily climbed to record temperatures hovering at or near 105 degrees. 

Temperature around 7PM

 I'm melting!  But, when you can't do much about the weather you adapt and make the best of it by heading to beautiful Lake Tahoe, the jewel of the Sierras.  Fortunately, we are just minutes away so we can escape the sweltering heat and cool off.

The other night that's exactly what we did.  Packed a quick meal of sandwiches, fruit salad, hummus, and wine to "wash it down".  As most beach goers were leaving for the day, we arrived to an almost secluded beach.  I guess the secret's out now!  

Dinner Picnic on the beach

For those who actually read this blog, thanks for following along.  I admit I've slacked off in the kitchen lately.  It doesn't mean I don't eat, however.  

One of my birthday dinner desserts.  Four people shared this fruit creme tart after a HUGE seafood salad loaded with shrimp, crab and lobster!!

My birthday morning breakfast on the patio...blueberry scone, fresh berries from my garden, (the ones the birds didn't get) and a zucchini blossom with goat cheese egg white omelet.....yum!  Merci beaucoup, Wendy!

So, in the next coming weeks, you may notice that I'll be developing some meatless meals as I continue my trek to better health and a more vegetarian life.  Hubby may need to frequent the nearest burger joint because this will be a "burger free zone"!  Tune in for ideas on food that is good for you but also tastes good, hopefully!  I'll keep you posted.....

Healthy and Hearty Pasta of the Month - Orecchiette with Sausage

 Usually, healthy in the eating arena means a stick of carrot or celery.  Hearty describes a soup or stew!  But, when you can attest to losing weight while eating delicious pasta that is healthy and hearty,  I'll be the first one to "belly up" to the table.

Trust me on this one....Instead of using olive oil, this recipe called for chicken broth.  You can also use kale or chard, but I used spinach.  With the addition of fennel seeds, red chili flakes, garlic and mushrooms, I transformed this, otherwise bland recipe, into a quilt free feast!

Orecchiette with Sausage

2 cups orecchiette, little hat or ear shaped pasta

large pot of boiling salted water

about 4 links of sweet or hot Italian sausage (I used sweet but added red chili flakes for heat and spice)

5-6 mushrooms, sliced

3 garlic cloves, chopped

1 tsp red chili flakes

1 tsp fennel seeds

2-3 cups fresh spinach, chopped

1 cup fat free chicken broth

1/2 cup Parmesan cheese, grated


Method:

Cook the pasta in the boiling water according to the direction.

While the pasta is cooking, place the sausage which has been removed from the casing into a large skillet.  On medium heat brown and break up with a wooden spoon as you go.  Add the mushrooms, garlic, chili flakes, fennel seeds and spinach.  Stir until spinach is limp, for a few minutes.

Add the broth, scraping the bottom and sides of the pan to loosen all that flavor.  Cover and reduce the heat, cooking for a few more minutes (2-3).  Drain the pasta, add to the skillet and stir until mixed well.

This serves 4 servings of 1 1/2 cups each.  Sprinkle a bit  (1/8 cup) of Parmesan for one serving.  Enjoy!

Roasted Eggplant and Whole Grain Rotini

How does a self professed lover of all things Italian reduce the pre Holiday girth and still enjoy life?  Well, after losing 5 lbs in the last month while eating a full Thanksgiving meal, sushi, Italian margherita pizza, wine, pasta, bread pudding, bagels with fruit spread and frozen yogurt, this girl has done it.   Actually, I've done it before with amazing results.  It's simple but not easy, but once you resign to the fact you won't be indulging for a short period of time on butter, cheese, meat, you'll do just fine.

I can live for long stretches of time without meat, however, being devoid of pasta is torture to me!  I'll find a way to sneak it back in, only this time preparing it a healthier way.  My creativity thrives in the kitchen on this "eating plan".  Whenever I want more substance (not meat) in a meal,  I gravitate to eggplant and hearty mushrooms, finding these a great substitute!

Roasted Eggplant & Whole Grain Pasta

Ingredients:

1 Tbsp oil

1/4 of a large yellow onion, roughly chopped

2 cloves garlic, chopped

1 tsp red chili flakes

1 roasted eggplant, cubed

1 can (14.5 oz) whole peeled tomatoes, chopped

1/4 cup red wine

1/2 small can tomato paste

1/4 cup water

salt and pepper

1 cup or a bit more of rotini pasta (dry)

Start by roasting a whole eggplant.  In a 400 degree oven, place the eggplant on a cookie sheet and roast for about 35-40 minutes.  Cool and peel and cut into cubes.

In a large skillet, cook the onions in the oil until soft on medium/low heat.  Add the garlic and chili flakes while stirring.  Then add the eggplant,  and tomatoes (I pulsed my tomatoes in a blender first). Add the wine, tomato paste and water and bring to a boil, then reduce the heat to simmer.  Add salt and pepper, if needed, and continue to simmer for about 30 minutes.

Meanwhile, cook the pasta in boiling water, and drain it reserving about 2 ladles of pasta water (just in case).  Depending on the thickness of the sauce you may want to add some pasta water to "loosen" it.  Add the pasta to the sauce and blend well.

The whole grain pasta added to the flavor giving it a nuttiness!  This is even better cold.  Serves about 4.

Roasted Veggie Sandwich

Whenever I roast vegetables I always make more than needed so I'll have leftovers.  Odd? Maybe...but for me, it's an easy lunch to heat and eat.  Sometimes I'll scramble an egg with them, stuff a tortilla as a wrap or make an open faced sandwich.

The vegetables I roasted the day before were not cooked in oil but in broth for added flavor.  Cook on high heat in the oven (400 degrees) for about 25 minutes.  Every once in a while stir and sprinkle with some broth.  You can add any herb or spice you like.  Of course, mine is herbs de Provence, sometimes paprika and garlic powder, or thyme and rosemary.

The dollop on top of this "creation" is non-fat yogurt cheese.  All you do is put about 1 1/2 cups of  plain yogurt into a colander or straining device that has either cheesecloth or a paper coffee filter with a bowl to catch the liquid underneath.  Put the whole thing in the refrigerator (covered) for a day or overnight.  All the liquid will pass through and you'll be left with yogurt cheese you can make dips with, etc.  It tastes a bit like sour cream.  Not bad!

Ingredients:

(serves 1)

1 piece of good whole grain bread

1-2 Tbsp of hummus (I used roasted red pepper)

enough roasted veggies to cover the bread (I used potato, fennel, carrot and onion)

a handful of spinach/arugula mix

a drizzle of fat free vinaigrette

dollop of yogurt cheese

Heat the veggies, spread hummus on the bread followed by the rest of the ingredients.  Nice presentation..even nicer to eat!

Fat Tuesday, Indeed!!

If it was Fat Tuesday, then today MUST be Slim Wednesday!  It was the perfect storm...what better day to splurge!  Traditionally, Fat Tuesday is a carnival, a gluttonous feast celebrated all over the world to prepare themselves for lent.  Although I didn't put  on my beads or party hat, I "saved the best for last", French beignets!  This was another gift from my friend who vacationed in New Orleans.  I've seen this box in World Market, so no need to hop a plane for these!



This box makes 2 dozen.  I only made a few!  No way can I have 2 dozen French donuts sitting around the house!


Growing up a strict Catholic, I always gave up something for Lent.  The teacher (nun) would go around the room and we'd resite our Lental intentions.  I tried to give up the confessional, (after all, I was a good, sinless child) but that wasn't allowed.  So, I'd make stuff up!  One year, I decided to "go all in" and give up ALL SWEETS!   Where was my guardian angel when this thought process occurred!  This was nuts!   But, I did it and it was one of the hardest things I had done back then, especially since my grandma never let her candy jar go empty!    I lost some pounds, even at 10 years old.  I'm sure it was "baby fat", and historically, I'm still working on it!  I'm here to say that losing baby fat is not like losing baby teeth!  To me, it was not a natural process!

Anyway, the time has come to shed my Winter coat, even though Winter has not arrived in these parts.  All the weight I lost in September-December has NOT returned (okay, maybe some - 8 lbs.)  I have the knowledge and skills to do this on my own...my love for all things, food gets in the way...but, great health and being able to walk those beaches and Italian and French hill towns have a way of  motivating me!

So, stay with me...I have alot up my sleeve!  Have a great week!

Brownies!! - It's What the Doctor Ordered

A few months ago I sat in anticipation as I watched the Dr. Oz show.  I didn't dare miss the next segment since the topic was about a brownie I could eat without the guilt.   With pen and pencil in tow, I was ready to capture the recipe and try it or at least prove him wrong.

The chef with the "brownie brainstorm" was Rocco DiSpirito.  He's Italian, so I know anything baked by an Italian has to be good.  Right?  What he came up with was a brownie batter that was mostly BLACK BEANS!   You're kidding.  Now, I love black beans, but I had a hard time imagining them in a brownie.  Then I thought back to my childhood and some of the quirky, but tasty concoctions I had baked.  A mayonnaise cake and a cake with sauerkraut to give it texture plus moistness!  This might work!

Most brownie recipes are laden with about 2 sticks of butter to go with the 2 cups of sugar.  None of that, except 1 Tbsp of butter!  Pretty amazing.  Off to the kitchen I went to try these...

Ingredients:

15 oz. can of black beans, rinsed and drained

1/4 cup unsweetened cocoa powder

1 tsp espresso powder

3/4 cup liquid egg substitute

3 Tbsp whole wheat pastry flour ( I used regular cake flour)

3/4 cup agave nectar (I used 1/2 cup and 1/4 cup of Kahlua)

1 Tbsp unsalted, melted butter

1 tsp vanilla

dash of cinnamon (my addition)

As you see, you can "play around" with this recipe by adding different flavors.

Preheat your oven to 350 degrees.  Spray an 8x8 baking dish with non-stick spray.  In a food processor add the beans, cocoa, egg, espresso powder and flour and pulse until no lumps appear.  Add the vanilla, agave and butter and mix again.  Pour into the pan and bake for 20 minutes turning once, halfway through.  Then turn the temperature down to 300 degrees and continue to bake for about 5-8 minutes.  Toothpick should come out clean.  Cool the brownies completely and refrigerate.  I think the chilling makes them better. 


Very moist and chocolaty


All in all, I will make this again.  How bad can they be for you?  Hopefully, not too bad cause I practically ate the whole thing!  (not in one sitting I might add)  The texture is slightly non-cakey, more moist but you could add a bit of chocolate chips or nuts to alter that.  

NOTE:  There is another variation that Rocco makes that contains truvia instead of agave and sour cream with no flour, at all!  I'll try that one next!  Maybe I'll even get his book Now Eat This.   Anyone who can make a good tasting brownie for 50 something calories vs. 1500 a square deserves my attention!   

Sea Scallops with Roasted Red Pepper Sauce

I very rarely get tired of eating seafood.  To have such a love for fish or seafood, for me, much be inherent.  I know that the more I eat the more weight I drop.  Maybe it's because it's one of the best sources of protein, or maybe it's my body type or blood type that determines how "agreeable" it is to me.  I'm quite familiar with all those books and diet plans...(Eat this and not that, the 7-day, 10 day or 17 day diet, Southampton, Palm Beach, etc, etc.)  It's enough to make you crazy!

  I  regret that I don't live closer to the ocean where FRESH fish is more plentiful...but, there's still time!  At least 6 months out of the year in a more tropical setting would be ideal!  I need to work on that...Any ideas...writing or travel assignments, cooking classes in the tropics,  perhaps??

This recipe came about as I was on my current eating plan.  Yes, I'm still watching it, except for Thanksgiving when everyone watched me shovel it in!  Including pumpkin pie, no whipped cream.   The next few days I reverted back to square one and lost it all, so that one gluttonous day was worth it!

If you like seafood, try this one.  Scallops are so simple to cook and you can adorn them with creative sauces like this roasted red pepper one.

 1 roasted red pepper, peeled and seeds removed (I like to roast my own instead of bottled)

1 Tbsp olive oil

1 garlic clove, minced

1/4 cup chicken or vegetable broth

dash of sea salt

dash of sugar

dash of crushed, dried rosemary (optional)

1 Tbsp Fat Free half & half
 (If weight isn't a challenge, by all means use regular or heavy cream!)

Add all ingredients to a small saucepan.  Cook for about 10 minutes on medium heat, stirring.  Put the mix into a blender and puree.  Serve immediately or return to pan and keep on low until ready to serve.

The scallops only take about 4 minutes to cook.  The secret is to buy the large dry sea scallops.  Wash and dry with a paper towel.  Heat the saute pan to high heat, to the point of it beginning to smoke.  Quickly add  a small amount of butter, followed by the scallops.  They will begin to sear and caramelize on one side.  Don't turn them for 2 minutes.  Turn and continue for another 2 minutes.  Put onto a serving platter and drizzle the red pepper sauce on or around it.  Very yummy and sinfully simple.

Italian Chicken Sausage Soup

I never thought I would look forward to a meal like this but it's been a long time coming.  This week I'm slowly adding foods back into my diet.  Beans are one of them and so is chicken (healthy) sausage.   I 've made a version of this in the past but one of the ingredients is white wine.  I know most of it "cooks off" but I didn't want to chance it.  FACT: Wine is proven to make me gain weight. 

The recipe I created contains ALL foods I can eat at this point.  And still lose weight or at least inches.  It tasted amazing, especially when it's 40 degrees outside!

Ingredients:

about 5 chicken Italian sausages, cut into bite size pieces

1/2 yellow onion, chopped

3 cloves garlic, chopped

1 Tbsp olive oil

4-5 Roma tomatoes cut up

2 cans cannellini  (white) beans, rinsed well

1 large handful or about 1-2 cups arugula (or you can use spinach or chard)

4 cups chicken broth

1 cup water

1 handful chopped fresh basil

In a large soup pot brown the sausage in the oil.  Add onions and garlic and cook for 2 minutes on medium heat.  Then, add the rest of the ingredients, bring to a boil, cover and turn down the heat to simmer for about 45 minutes to an hour.  Serve with grated cheese or plain.   Healthy, filling and extremely easy! ...serves 4 adequate servings.

Cocoa Crusted Scallops with Citrus Sauce

The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"

Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!

Sooo Very French Chicken Leek Soup

A while back I began reading a book called, "French Women Don't get Fat".  The title intrigued me, however I only browsed through the first three chapters and set it aside.  I'm revisiting this book because 1) I'm French 2) I got chubby,  3) I like reading the same genre for which  my book will be, and finally, because I lost weight after following one simple trick.

In the book, the author struggles with her weight, especially after spending a year in America.  The land of plenty!   Long story short....when she returned to France several pounds heavier she began to evaluate her habits and findings.  For me, it was interesting reading and I identify with many of her ideas and ways of eating and preparing food. 

The one "trick" to jump start her weight loss regime was "Miracle Leek Soup".  The other day I had a slab of chicken, leeks in the crisper drawer, loads of spinach, garlic etc., so I adapted her recipe to create my own soup hoping for a miracle!  This was better than I thought it would be and to create the "mood",  I sat down in my formal dining room and "really" focused on the midday meal, another pointer from the book.   The serendipity was that I lost a full pound the day after.  Hmmm...I guess I'll finish the book now.

French Chicken Leek Soup

2 servings

1 large chicken breast, previously cooked, baked, broiled or boiled and shredded

2 leeks, green ends removed, cleaned.  You'll be left with a 4 inch size piece.  Slice thinly.

1 Tbsp olive oil

2 garlic cloves, minced

2 cups chicken or vegetable broth

1 cup water

2 handfuls of spinach

1 tsp coriander (optional)

a couple drops of chipotle hot sauce (also optional, but adds a nice heat)

In a heated saucepan put the oil in , then garlic and leeks.  On low heat, soften but do not brown.  Add the remaining ingredients, bring to a boil, lower the heat to simmer, cover and cook for about 20 minutes or longer.  There you have it!  It's even better the next day!

Peach Pie Smoothie

Yes, I admit it.  I am a foodie.  I have files of recipes that I have tried and others "waiting in the wings".   As part of the kitchen remodel, I decided to purge most of the ones I knew I'd never try and really made a dent in them.  But,  my "to do" cooking file is getting bigger by the minute as I wait and wait to be able to bake or cook.  It's kind of a bucket list in the cooking arena, if you will.  I don't have a bunch of cookbooks, surprisingly enough.  I create most of my own recipes.  On the short list is ginger ice cream, cocoa seared scallops,  homemade limoncello, sweet polenta pizza and pumpkin anything!

Until I can have these goodies, I made hubby and I a peach pie smoothie.  With one sip of it, last night,  the cravings were gone.  It's tasted every bit as decadent as a real live peach pie.  Well, maybe that's going a bit far, but it was delicious!

Peach Pie Smoothie

In a blender crush 7-8 ice cubes.  Peel and core 2 ripe peaches (makes 2,  1-cup servings)).  Put them in the blender with the following:

A couple drops of liquid stevia sweetener

a dash of cinnamon

a drizzle of fat free half & half

a drizzle of vanilla

Puree it all for about 10 seconds and voila - peach pie, or something like it.  Garnish with a sprinkle of cinnamon or pumpkin pie spice.  Very nice...

Thick & creamy peach pie smoothie

Chicken Curry Cups

For those of you who struggle with weight loss or maintenance for that matter,  here's a recipe to fool your taste buds.  With every diet program I've been on, and there have been many, I try to circumvent the obvious selections, that is, a slab of chicken or a lonely piece of fish, etc.  A great way to do this is to turn to your spice cabinet or stock up on fresh herbs.  Spices have been my lifeline.

The recipe serves one famished person but you can double or triple it for family members.   The inspiration came from my weight loss plan guidebook, however,  I omitted celery and apple from the mix and used more spices.  I served it in a lettuce cup but you can also put the chicken in a tortilla or bread or mix with pasta for a different twist.

Ingredients:

1 6 oz chicken breast , diced, no skin or bone

1/4 c water

2 Tbsp lemon juice

1 Tbsp minced onion or shallot

1 clove garlic, minced

1/4 tsp curry powder

dash of the following spices:
garlic powder
onion powder
cayenne pepper
cinnamon
turmeric
stevia or truvia sweetener

Cook the chicken and lemon juice in a small saucepan until barely browned.  Add the water and all the spices.  Simmer until chicken is done and the sauce is thicker.  You may need to add additional water.  At this point you can serve or chill and serve later.  Garnish with cilantro for more flavor.

Simply Baked Cod

It doesn't get any easier than baked cod fish.  To me, cod is the sea's "chicken".  It's very versatile when it comes to the many things you can do with this firm whitefish.  Fish and chips, fish tacos or simply baked cod are just a few ways to prepare it.  For now, I choose to bake...a no fuss recipe.

The first tip is to purchase your fish from a reputable source.  You never know these days.  As I grew up on the ocean I took for granted, at the time, the ease of fresh fish availability.  Being landlocked I tend to scrutinize my selections.  When stores aggressively advertise fish on sale, I'm a little wary.
I guess I've been spoiled by living on the ocean and, also, by being fortunate enough to travel to different coastal regions where the fish is "same day" fresh.  There is a difference!

I purchased the cod "fresh" and got lucky, but you could certainly try frozen fillets. 

Simply Baked Cod

Ingredients:  Serves 2

2 cod pieces, about 6 oz. each

1-2 Tbsp olive oil

a couple sprigs of fresh dill

1/2 Tbsp grated ginger (optional)

1 garlic clove, grated

salt and pepper to taste

squeeze of 1/2 lemon

Place the cod pieces into a glass baking dish with either pan spray or a little drizzle of olive oil

Sprinkle fish with the salt and pepper, ginger and garlic.  Arrange the dill on top, drizzle with more olive oil and the squeeze of lemon.  Bake at 375 degrees for about 30-35 minutes, maybe less.

I Miss Mexican - Chicken

By now I can say I'm not craving any food and I don't really get that hungry.  However, I do have a few foods that I sorely miss.  Believe it or not, I miss having oatmeal in the morning, I miss my beloved pasta, ice cream is a no-brainer for me and I miss Mexican food!  Perhaps it's that cheesy goodness or the spice that I enjoy.  Hmmm, maybe it's the margarita that compliments the food from south of the border.  It's like having pasta without wine!

So.... looking for substitutions was my quest the other day.  Although I've had tomatillas many times, I've never cooked with them, myself.  I always viewed them in the grocery store but figured I could live without them.  Until now.  I was wanting a Mexican dish I could safely eat, yet spicy and flavorful enough to enjoy.

First, you have to understand that this slim down plan is VERY limiting so here's what I came up with!

Mexican Chicken for one

1 chicken breast, no skin, no bones

garlic powder
salt & pepper

1 Tbsp olive oil

1-2 tomatillas, remove skin and cut into thin wedges

1/2 cup juice from salsa

In a non-stick skillet heat the oil and place the chicken (already spiced with seasonings) into the pan to brown.  After about 8-10 minutes, turn and continue to cook on the other side.  Throw the tomatillas into the same pan and stir until browned or lightly charred.  Add the salsa juice to help the chicken stay moist.   When done, place the sliced chicken onto a bed of lettuce or cabbage and add more salsa to taste.  Not too bad!

Quilt-free Orange Smoothie

As with any diet slim down plan, you  will hit a plateau, sooner or later.   I haven't actually hit that point, yet, but I felt as though I had hit a wall, emotionally.  I was feeling a bit deprived as people around me were eating cookies, candy, pizza and ice cream.  Realizing that their eating had virtually nothing to do with my body composition, I forged ahead and made this frosty treat.

Orange Smoothie

Ingredients:

1 cup ice

1 large orange

1 drizzle fat free half and half

1/2 packet Truvia sweetener

1 -2 drops of vanilla flavoring

First crush the ice in a blender then add the rest of the ingredients, and puree.  This is a no-brainer, not considered a recipe but a tip for when you're feeling deprived and need that extra luxury as you drop those pounds!  Just wanted to share that with you...