RoseBerry Mahi Skewers

So this weekend in my house we decided that the chore....I mean joy, of cooking should be shared a little more evenly. Don't get me wrong, I adore cooking! You know this. I love my job, but given the opportunity to build an amazing professional kitchen and join the cast of Travel or Food Network, I'd be done and done! Of course I'd still volunteer for my beloved American Cancer Society. But all this said, I'm still waiting on that call from Anthony Bourdain and Bobby Flay so for now, I work. And when I say work, I mean things are ramping the heck up and my hours are nutso! So again, as much as I love cooking, doing it every night is getting to be much too taxing!

So Josh and I sat down to make a menu for the week knowing we were sharing the cooking and I got a chance to really think up something I've not made or eaten. And with the added bonus of only having to come up with 3 meals for the week instead of 6, I was really able to think! What I came up with was creative, colorful and just plain delish albeit a little labor intensive....a little. Don't be skurred!

Here's the breakdown:

2 mahi mahi fillets
3/4 pint raspberry
1 Tbsp fig balsamic vinegar
*regular balsamic would be just fine, I didn't have any
2 Tbsp olive oil
2 tsp honey
2 tsp fresh rosemary, finely chopped
bamboo skewers

Put the raspberries in a bowl with the vinegar. Let it sit overnight. Then either in a food processor or with an immersion blender (hand blender) blend that up. Add the oil and blend again. Then stir in the rosemary and honey. You may want to quickly warm the honey in the microwave to loosen it up. Cut the mahi into chunks and put in the mixture in a gallon size Ziploc bag. Leave for a few hours. In meantime soak the skewers in water to keep them from burning. Skewer the fish and grill on each side for 3 minutes a side. Put the excess marinade in a sauce pan and heat until it thickens up. Serve poured on or beside the fish.

I served this with a similarly flavored and colored veggie that I was myself pretty skeptical about, but it was bomb!

Here's the breakdown:

4 small red beets, cooked and diced moderately small
2 zucchini, diced
1 tsp fresh rosemary, finely chopped
1/2 cup almonds, chopped fine
*I used the food processor for this
1 1/2 Tbsp coconut oil
Radicchio cups

Melt the coconut oil over medium low heat and add rosemary. Infuse the oil slowly. When it gets fragrant (2 min or so) add the zucchini and crank up the heat. Toss it around initially then leave it alone for a few minutes to brown slightly. Then toss it again and repeat. In a separate pan, sauté the beets slightly to get them hot, but not to brown. Put all of this in a bowl with the almonds and toss gently so as not to dye the zucchini red! I served it in a radicchio cup for looks! But it's great either way. The almonds really really change the consistency and the flavors marry well!

We loved both and Josh hates beets....or that's what he keeps telling me anyway even though he mowed them down this week!

Enjoy and salud!

All the Veggies to the Pool!!!

I am getting old. Or busy. Or tired. Or all of the above. My conversation with Josh post dinner went like this:
Me "I feel like my blog posts used to be witty and funny. Now they're not"
Josh "Why, blogging too much?"
Me "No I think it's too much of everything else! What did you say about dinner tonight?"
Josh "That the onions were really good?"
Me "No, I think it had something to do with the number 12. I remember thinking I wanted to quote you"
Josh Looking Puzzled

Holy shish kebab! Can someone follow me around with a voice recorder?

AAAAANNNYYYY WAAAAAAY!

Some time ago we had a small group discussion at the gym about veggie lasagna. Some use whole wheat noodles some not, some meat, some not. It wasn't until this week that I realized I've never blogged my veggie lasagna. It's always a little bit different, but this one pretty much killed it. I think it's because I decided to use less, but more complex cheese. In the past I've used shredded mozzarella. But I'm trying to use grass fed dairy and less of it. Because why cut up and cook so many veggies if you're going to drown it in boring cheese? I say no!

Here's the breakdown:

2 summer squash, sliced and grilled
1-5oz container baby kale, sautéed
1 red onion, sliced and grilled
3 roasted yellow peppers, jarred
2 zucchini, sliced and grilled
3 portobello mushroom caps, sliced and sautéed
1 container crimini mushrooms, sliced and sautéed
1 container shitake mushrooms, sliced and sautéed
1 lb ground turkey breast, browned
Spaghetti sauce
*I use my own recipe, stored in lunch meat containers and it took almost 2 containers
5 oz goat cheese, crumbled
1/2 container shredded parmesan
*The good stuff, naaaaht Kraft shredded in a bag
dried basil, oregano, red pepper flakes, garlic powder
chopped fresh basil

Cook all the vegetation as prescribed above. After you brown the ground turkey breast, mix it in with the spaghetti sauce and simmer until warm. Then start layering it all up. I went in this order: summer squash, kale, onion, 1/2 the parmesan, roasted yellow pepper, zucchini, mushrooms, 1/2 goat cheese, meat marinara sauce, rest of the parmesan and goat cheeses, dried herbs. Then bake uncovered in a 350 degrees oven for 35 minutes. Turn the heat up to 450 degrees and bake for an additional 10 minutes. Top off with chopped fresh basil and serve.

I had hoped to have tons of leftovers to take to the gym and share with some of my posse, but Josh and I destroyed most of it at dinner and I'll be eating it for lunch and that'll be all she wrote! Hope you enjoy it too!

Salud!

What's In Your Lunchbox?

If you've been reading the blog over the last few weeks or noticed my blogging, or lack thereof, in April and May last year you know that my job keeps me insanely busy. The nature of my job regularly has me on the road or at events where eating a healthy lunch is a real challenge. This is especially true since I don't eat sandwiches much, not because I don't eat wheat, but mostly because I just don't really like them. The other lunch problem I suffer from is that I am so finicky about wanting to eat exactly what I want, which regularly changes from the time I pack my lunch to the time I eat it! Don't call me high maintenance haha Knowing all this about myself, I decided to take control of the situation and over the summer I picked up a HUGE lunch box so that I could always have food with me and a variety of it no matter where I was or what I was doing. 

Just about a year ago, I filled you guys in on my childhood nostalgia and love for open face tuna salad on toast. I always have cans of tuna in the house just in case of a pinch, but I hardly ever eat them. Since they were piling up, I decided to use them for lunch. However, I wanted to try to cut down the sugar from traditional tuna salad and also maybe transform my childhood favorite into a more adult flavor with a few healthier things in it.

Here's What I Came Up With:

1 can white tuna in water, drained
1/4 - 1/2 apple chopped small
1 celery stalk, diced small
1.5 Tbsp raisins
1/2 Tbsp finely diced nuts
*I used a mix of some I had left over from cooking
1/4 tsp hot madras curry powder
1 Tbsp mayo, paleo mayo or 1/2 avocado, mashed up
*Simply, you need fat, you decide which you use

Mix everything except the fat in a bowl. Its important to mix all the curry powder around before mixing in the fat. You don't want clumps of curry powder. 

Picture's not great, but it taste great, swear!

I eat this with a green salad and that's it. Done and done! It's simple, interesting and healthy! What more can a finicky girl ask for? 

Salud!

What Are You Going to Season That With? Uhhh, Bacon!!! Duh!

It has been an incredibly long and trying week and it is only Thursday! I feel like I'm pushing my body right over the limit physically in the gym and mentally at work. And gearing up for running 10 miles, when I currently don't even run 1 at a time which is emotionally draining every single day. Did I mention I'm running a tough mudder in May? Luckily I've had some awesome support in that department, thanks Ellen and Dahlia! So the point I'm trying to get at is that I am not creating anything for you guys this week since all my energy is going into my work and workouts! I am really sorry! But that doesn't mean I'm going to leave you high and dry.

I downloaded a great App called Fast Paleo a while ago and I regularly search that for good dinner ideas. This week I made something I found on there that was posted by eileenio. It is a bacon stuffed chicken breast. Well, the decision to make that was easy enough: Did someone say bacon!?!?!? Aaaand the only thing I needed to buy for it was carrots! Imagine that! I did modify the amount of the ingredients some, but it's still the same ingredients as the original. And it's unbelievably easy!

Here's the breakdown:

2 chicken breasts
2 large carrots
3/4 to 1 small onion
1.5 cups pecans
1lb center cut bacon
pepper

Pre-heat your oven to 375 degrees. Cut each chicken breast in half horizontally to make two thin breasts/cutlets. Then cover the chicken with a gallon size Ziploc bag and pound out the pieces. Most people use a kitchen mallet, I used a hammer! You say tomato, I say tomaaaato! Anyway, get them pretty thin. Then put everything else, but the bacon, in a food processor and pulse until it is almost paste consistency. Put the "stuffing" lengthwise down the middle of each chicken piece and wrap the sides of the chicken around it. Then wrap the whole darn thing with bacon. This should take about 2-3 pieces of bacon per chicken. Place the happy meats on an oven rack on a baking sheet so that the fat from the bacon will drip off the food and onto the pan. Bake for 35 minutes. Then place the chicken under the broiler until brown/crisp on both sides (this means flip them over). I then patted off the cooked chicken on paper towel just to get rid of any extra grease.

I served this with a green salad and roasted brussel sprouts. It was a really great meal, mostly because of the bacon, but the filling was really really yummy too. In fact, I took the left over filling, added an egg, dry sage and fresh time and baked it in muffin tins. That was really yummy too!

Well, I know it's not my own creation, but it definitely wasn't disappointing! Now I guess I need to get my butt outside for a run!

Salud!

West Coast BLT Po' Boy

When I was a kid we did very little eating out. We didn't have elaborate meals every night, but we just didn't go out because there was no time or someone was tired. To be fair to all of us that work hard and have a million things going on, my mom didn't work until I was about 15 so feeding us was important to her. Again, however, it wasn't always roasts and big meals that took all day to prepare. In fact, we ate sandwiches pretty regularly. Sometimes it was because there was leftover picnic ham from a bigger meal and sometimes it was just a good old BLT! I'm not sure if you folks know how I feel about bacon, so I'll clear it up! Bacon makes EVERYTHING better. I used to feel guilty about eating it, but I've gotten over that. In my opinion a small amount of bacon is better for me than an english muffin or bowl of pasta, so I'm over beating myself up about eating it. And frankly, I don't mess with turkey bacon. It's not bacon, it's just not. You will not change my mind on that. So I had a hankerin for some bacon and a mess of leftover frozen shrimp. That's when I decided I would make a cross between a BLT and a Po' Boy. What came of it was something truly delicious but super simple! Josh and I were in bacon euphoria!

West Coast BLT Po'Boy

Here's the breakdown:

About 1lb raw shrimp, tail off
3/4 lb center cut bacon
Campari tomatoes, sliced
Romaine lettuce
Old Bay 
Coconut oil spray
1 avocado
2 Tbsp Paleo Mayo
*If you're not paleo, just use regular
2 Tbsp finely diced onion
Meyer lemon juice
*Regular lemons are fine, but Meyer lemons are in season and I adore them
garlic powder
cayenne pepper
s&p

Fry or bake your bacon until crispy. Pat off the cooked bacon with a paper towel and chop it up into large bits. While the bacon is cooking start the avocado sauce. Put one ripe avocado and the mayo in a mini food processor. Blend it until it's completely smooth. Add 1/2 a Meyer lemon's juice and blend again. Transfer that to a bowl and add onion, a sprinkle of garlic powder, s&p and a small small amount of cayenne pepper. Put plastic wrap on the surface of the sauce and store in the refrigerator until you need it. Not for days mind you, the avocado will start to oxidize and turn brown. Then make sure your shrimp are thawed completely and dried off with no tail. I like when I get good grill marks on them and that won't happen if they're a bit damp. Sprinkle them with a generous amount of Old Bay seasoning. Get your grill screaming hot. I did this on my indoor grill and I actually liked it better especially since I didn't have to put them on skewers.  Spray your grill with coconut oil spray and put the shrimp on. Flip them over about 3 minutes into cooking if you're doing it on the indoor grill. If you're skewered them and are grilling outside you'll need less time. I used Romaine lettuce as my vessel for everything. So on the lettuce, I stacked up the tomatoes, sauce, shrimp and bacon bits and wrapped them up! Josh put his on a bun, but honestly even if I did eat wheat, I wouldn't have this time because all the flavors popped and I think the bread would have outweighed a really delicious mix of flavors. He did love it though, so I don't know.

This was a light meal that was creamy, spicy, salty, smokey and fresh all at the same time. I highly recommend you try this one and even if you eat wheat, try it without, I think you'll be happy you did.

Salud!

Go Go Go!!!!

It was going to be a hectic week. Two night meetings, two late evening workouts and one super early bootcamp, a walk through the new condo, plus getting ready to head to Vermont. So on Sunday, despite the fact that my entire body hurt, I knew I needed to get food ready for the week. When I say my whole body hurt, I am not exaggerating. On Saturday sweet Jackie from the gym and I took a gymnastics class. Let me remind you that I am 30 and that equals to 13 years out of practice. I thought that because I'm so much stronger and in better shape than ever before that it wouldn't be a problem. This makes me laugh at how wrong I was as I sit here typing! It may have felt ok at the time, but as each hour passed various parts of my body started to get sore. By mid day I was in pain head to toe. Good pain, but pain nonetheless. What I will say, is that gymnastics is a little like riding a bike and according to the instructor "muscle memory is an amazing thing". True dat sista love! In fact, during the open gym portion, round off handsprings came very easily and I managed to get the courage up to try standing tucks with her spotting of course. Gymnastics is half ability and half mental. So even though my old lady body was totally cooked on Sunday from it, I'm giving myself a huge pat on the back! Anyway back to cooking. I knew mornings were going to be rough for me this week since I'd be out late working and back up early. And you know I don't go without a pretty full breakfast, so I decided to pre-make some sausage balls that I could reheat in the mornings for quick breakfast. They weren't really breakfast sausage, but I don't really care if it's actual breakfast food at breakfast time. They turned out great and were super easy.

Here's the breakdown:

1 lb sweet italian sausage
1/2 - 3/4 cup dried cherries
1/2 medium union, diced small
2 ribs celery, diced small
1/2 cup almond flour
1 egg
1 tsp dried parsley
1/8 tsp Cardamom 
S&P
Coconut oil

In a skillet over medium-lowish heat sauté onions and celery in coconut oil. You won't need much oil. Stir them until they are soft. Pre-heat your oven to 400 degrees or if your oven runs hot like mine does, bring it down 25 degrees. Throw everything (minus oil) into a bowl. Then roll the mix into golf ball size or a bit smaller balls. Just make sure they're somewhat uniform in size so they cook in the same time. Ya don't want raw sausage ball! Ick! Bake these little beauts for about 25-25 minutes. You'll want to flip them over about half way through.

It absolutely astounds me how good these are! Josh was VERY SKEPTICAL when I added cardamom, but I think it worked perfectly with the cherries. Another successful risk! This recipe makes a bunch of them so just store them in your fridge, pop in the microwave for 1 minute and keep moving, just like I have done so far this week! Total lifesaver!

Salud!

NO to the PACKAGE!!!

Last Thursday I was completely worn out from cooking at home. I normally cook 3 sometimes 4 days in a row before I'm too tired and we either go out or Josh cooks something (don't laugh). So after cooking on Sunday night, Christmas Eve, Christmas Day and last Wednesday, I was not exactly happy about cooking again last Thursday night. However, I had an itty bitty dress for New Year's Eve planned and I've been working too hard in the gym to be eating out three days before getting into it! But dinner absolutely had to be easy or my crank was really going to get out of control. So I grabbed a red pepper, yellow pepper, red onion and a carton of baby bello mushrooms for Mexican stir fry aka Fajitas. I had chicken breast thawed; now to just find the seasoning for it. I started shifting through the maze that is my spice cabinet and pulled out one of those Taco Seasoning packets by Old El Paso (Betty Crocker). I ALMOST mindlessly threw it in my food, but for some fabulous reason thought to check the ingredient list. You'll be interested to learn what I found....

Maltodextrin, salt, chili pepper, onion powder, spice, monosodium glutamate, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide, natural flavor, ethoxyquin.                 

Let's break this down real quick: 
Maltodextrin = Sugar derived from starch

Monosodium Glutamate....MSG yeah MSG

Corn Starch...Do we really need to add starch to our diets? I'm trying to get rid of it in mine!

Yellow Corn Flour...Again with the grain starch! Remember, this is seasoning....

Partially Hydrogenated Soybean Oil = Trans Fat

Silicon Dioxide...Long Story Short, Google it, I cannot even begin to completely comprehend this chemical compound

Ethoxyquin = Preservative

I think you see the point I'm trying to make. These are things I neither want, nor need in my body. But I do love some taco/fajita flavor. So I took the good things out of this little packet and what I got was terrific and worked the same way!

Meags' Taco Seasoning

1 Tbsp chili powder
1.5 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp pepper
1/2 tsp cumin

The dinner I made with this was delish and I apologize for not having a picture.....I was staaaahvin and again, remember the crank! 

Healthier Taco Seasoned Fajitas

2 chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
1 carton baby bellow mushrooms, sliced
Meags' Taco Seasoning
*Most of it, not the whole batch
Coconut oil
Splash of water

In one pan heat 1 Tbsp coconut oil over high and cook chicken strips through. In a separate pan heat 1 Tbsp coconut oil over high and cook all the veggies until softened, but not limp. Strain out the juice from the chicken and add to the veggies. Sprinkle most of the taco seasoning over the chicken veggie mix and stir well. Add a splash of water and stir/toss around until it's not cakey, more of a suace.....kind of. If you need to keep adding a little water at a time, no problem. I served this just with an itty bit of sour cream and pico de gallo on top. No tortillas, no starch! Woooo! It was so so so yummy and I'm feeling great aobut not having eaten all that random stuff in the packet! 

Try this out, might even do really well for dip!.......hmmmmm Maybe a future blog in the making!

Salud!