Tomorrow will mark my fifth week of working towards a healthier lifestyle. I've lost about 15 pounds and should see another three pound drop tomorrow at my weigh-in. I've started my exercise regimen again, even though I only make it to the gym about four days out of the week, and I'm enjoying the challenge of creating meals sans butter, cream and cooked onions. Yes, I can only eat raw onions for the time being. All in all, I'd say things are going really well.
The concept of eating to live rather than to living to eat has been hovering around me for the past several weeks. I read a lot of various blogs and articles in health conscious magazines that emphasize the necessity of only eating what you need and I'm not sure that I can buy in to this quite yet. I still enjoy reading Bon Appétit and Saveur, I adore watching Anthony Bourdain binge on foods that look like pure ecstasy and I can't help but plan trips around the local food fare. And, while sipping my morning coffee, I ponder what that night's dinner will be. I'm fairly certain that I'll never stop living to eat. And after I’ve reached my weight loss goal through Ideal Protein, I plan to resume my foodie absorbed lifestyle. I'll be it a revised lifestyle, but I certainly don't plan to sweep my love of food and wine under the kitchen rug.
So, can we still be healthy without giving up every indulgence we've grown to love? I think, yes. Many say you can't have your cake and eat it too, but why not? Why can't we have it both ways - maintain a healthy lifestyle, while also enjoying a three course meal with a glass of wine.
Approaching your relationship with food in moderation is the key. Sure, I'm guilty of clipping out recipes for Lobster Pot Pie, Chocolate Mousse, Baked Ziti and Homemade Mozzarella Sticks. Two months ago, I would have made a weekend out of it and had two nights of heaven - the pot pie and mousse on Friday and the ziti and cheese sticks on Saturday. But now, instead of pushing the envelope, I know that this just isn't possible. So why not splurge only on Saturday night and have Baked Ziti with a nice green salad. And use whole wheat rigatoni, low fat mozzarella cheese and homemade marinara rather than the jar? Additionally, cut the usual “serves six” recipe down to something that will only be enough for a dinner and maybe lunch the next day. I know from experience that attractive leftovers only create temptation! Besides when you make too much you feel obligated to eat everything up or you'll be wasteful.
I think a lot of dieters end up being successful through their chosen program, whether it is Weight Watchers, Nutrisystem or Ideal Protein. Then after they reach their goal, I imagine it's kind of like being released from the Betty Ford Clinic - feeling like you don't know how to eat or what to do after you're off of the packaged foods, supplements and restricted diet. So, we return to what is comfortable. The box of donuts, the cheese pizza or mom's macaroni and cheese. The challenge becomes tossing the donuts for a smoothie and piece of lightly buttered whole grain toast with a sprinkle of cinnamon, pitching the white-crusted delivery pizza for a homemade whole wheat crust and veggie topped pie and revamping your family’s heirloom Mac 'n' cheese recipe.
Is everything I've said just lip service? I don't think so, but my mind set is that of a determined girl looking to live healthy while also enjoying some of her favorite things. Tonight, I'm making a citrus lobster salad and pan seared scallops over curried cauliflower purée.
Sunday, February 28, 2010
Friday, February 26, 2010
Eating out
Last night was the third time I have been out to eat since I started the Ideal Protein plan. Basically because whenever I go out someone at the table says, "Oh just go ahead and cheat, it's just once. Then you can get back on your diet tomorrow." And for a split second Bad Andra thinks about having a glass of wine or ordering my meal with garlic mashed potatoes instead of the veggies. But, then Good Andra comes to the rescue and my willpower kicks in. If I want to reach my goal, it's something that I have to get used to. Because let's face it, I can't stay in the house and be a complete recluse. And last night I was feeling fine until the basket of warm, buttery garlic rolls arrived. Everyone looked at me before they grabbed theirs and my dad even asked if it was okay if he ate one! I held my own though and didn't fall into Red Lobster's trap!
I find myself playing the role of Sally in When Harry Met Sally and I always get a good chuckle out of it. Here is how my order went last night: "Yes, I'll have the rainbow trout grilled with steamed broccoli and no rice. I'll have a salad without croutons and oil and vinegar on the side." Oh well, there's nothing wrong with knowing what you want and how you want it, right? Especially, when I'm feeling ten times better and fitting into jeans that had been gathering dust in the back of my closet for two years.
On to my latest recipe. One of my favorite magazines is Clean Eating. I happened to come across a copy in one of our local grocery stores about a year ago. Of course, it was tucked way in the back behind Southern Living and Taste of Home. After being in Wyoming for over twenty years, I've come to realize that not many seem too worried about eating organic and "clean". Two nights ago I adapted the cover recipe of March's issue - Beef and Broccoli Orange Stir-Fry - to work along with my diet. I did have to eliminate the soba noodles, honey and constarch and make a few substitutions. Since I love the spicy flavor of ginger, I decided to add that as well.
Beef and Brocolli Sitr-Fry (Ideal Protein Friendly)
3 teaspoons olive oil
1 lb lean round steak, pounded to 1/4 inch thickness and sliced into strips
1/2 cup green onions, chopped
2 cups fresh broccoli florets
1/2 red bell pepper, julienne cut
3 tablespoons low-sodium soy sauce
Juice and zest of 1 lime
2 cloves of garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon crushed red pepper flakes (optional)
Heat a large non-stick skillet over medium heat with half of the olive oil. Cook the steak for about 5-7 minutes until cooked through. Remove the steak and set aside. Go ahead and leave the juices from the meat in the pan.
Add the remaining olive oil. Add the green onions, red pepper and broccoli and saute over medium-high heat for about 10 minutes.
While the veggies are cooking, whisk together the soy sauce, garlic, ginger, red pepper flakes, lime juice and zest in a medium bowl.
When the veggies are tender, add the steak back to the pan and pour in the soy sauce mixture. Heat everything together until warmed through.
I find myself playing the role of Sally in When Harry Met Sally and I always get a good chuckle out of it. Here is how my order went last night: "Yes, I'll have the rainbow trout grilled with steamed broccoli and no rice. I'll have a salad without croutons and oil and vinegar on the side." Oh well, there's nothing wrong with knowing what you want and how you want it, right? Especially, when I'm feeling ten times better and fitting into jeans that had been gathering dust in the back of my closet for two years.
On to my latest recipe. One of my favorite magazines is Clean Eating. I happened to come across a copy in one of our local grocery stores about a year ago. Of course, it was tucked way in the back behind Southern Living and Taste of Home. After being in Wyoming for over twenty years, I've come to realize that not many seem too worried about eating organic and "clean". Two nights ago I adapted the cover recipe of March's issue - Beef and Broccoli Orange Stir-Fry - to work along with my diet. I did have to eliminate the soba noodles, honey and constarch and make a few substitutions. Since I love the spicy flavor of ginger, I decided to add that as well.
Beef and Brocolli Sitr-Fry (Ideal Protein Friendly)
3 teaspoons olive oil
1 lb lean round steak, pounded to 1/4 inch thickness and sliced into strips
1/2 cup green onions, chopped
2 cups fresh broccoli florets
1/2 red bell pepper, julienne cut
3 tablespoons low-sodium soy sauce
Juice and zest of 1 lime
2 cloves of garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon crushed red pepper flakes (optional)
Heat a large non-stick skillet over medium heat with half of the olive oil. Cook the steak for about 5-7 minutes until cooked through. Remove the steak and set aside. Go ahead and leave the juices from the meat in the pan.
Add the remaining olive oil. Add the green onions, red pepper and broccoli and saute over medium-high heat for about 10 minutes.
While the veggies are cooking, whisk together the soy sauce, garlic, ginger, red pepper flakes, lime juice and zest in a medium bowl.
When the veggies are tender, add the steak back to the pan and pour in the soy sauce mixture. Heat everything together until warmed through.
Wednesday, February 24, 2010
Could my body have a mind of its own?
This week my body decided to stage a rebellion. Instead of playing nice, it thought best to put on an all out strike. A strike not so much targeted at my diet plan, but a picket line against exercise. After just two days of my initiation back at the gym, I am giving a solemn oath today that I will never let myself nix exercise from my daily routine. So to put it bluntly, my workout program has been pretty limited this week - 30 minutes on the elliptical and three sets of abs (I usually can make sets of 60 each, if I'm lucky!).
Along with exercise has come an unusual thirst - I can be working out for 5 minutes and immediately feel the need to take a gulp of water from my squeeze bottle. So instead of the usual 100 ounces of water a day, I've been upping it to almost 120 ounces a day. Was I drinking too much water? Am I unknowingly leaching my body of essential vitamins and minerals? The Mayo Clinic recommends that the average man drink 3 liters of water per day and women 2.2 liters a day. After reading this I decided that I might be overdoing it a little; let's be honest I was out of the ball park of normal. So, I found a Hydration Calculator online that asked me a series of ten questions about what I was doing on a daily basis. The result was that I should be drinking 118 ounces of water a day. I realized that the recommendation from Mayo hadn't taken into account how long I was exercising, my weight and my climate. So, I'm fairly certain that I'm doing okay - besides, I'm feeling better than ever and I'm proud that water has finally become an integral part of my daily diet. I guess I can push those worries about water intoxication out of my mind for now!
Last night's meal was Shrimp Salad. I have to say that I've always been a big fan of my mom's recipe. Shrimp, lettuce, diced hard boiled eggs, celery, dill and plenty of good mayonnaise. Summer was never complete without a heaping plate of shrimp salad and a napkin-lined basket of Pillsbury Crescent Rolls lurking nearby. Even though my recipe doesn't have the mayonnaise and eggs, I think it turned out pretty darn good. Oh, and no buttery crescent rolls either!
Shrimp Salad
One half head of iceberg lettuce, shredded
2 celery stalks, finely chopped
2 green onions, finely chopped
1 vine ripe tomato, cut into wedges
15-20 medium shrimp, cooked (thawed frozen shrimp work well)
Dressing
1/4 cup olive oil
2 tablespoon lemon juice
1 teaspoon white vinegar
1 heaping teaspoon Paula Deen's House Seasoning (recipe below)
1 teaspoon fresh dill, finely chopped
Wisk the vinaigrette together and set aside. Combine the lettuce, celery and green onions in a large bowl. Pour in the dressing and toss well to coat. Place a heaping mound of the salad into serving bowls and arrange approximately 8 shrimp on top of each salad. Add the tomato wedges and sprinkle with fresh dill for garnish.
Paula Deen's House Seasoning
1/4 cup kosher salt
1/4 black pepper
1/4 cup garlic powder
Mix together and store in an airtight container. It works well with almost anything!
Along with exercise has come an unusual thirst - I can be working out for 5 minutes and immediately feel the need to take a gulp of water from my squeeze bottle. So instead of the usual 100 ounces of water a day, I've been upping it to almost 120 ounces a day. Was I drinking too much water? Am I unknowingly leaching my body of essential vitamins and minerals? The Mayo Clinic recommends that the average man drink 3 liters of water per day and women 2.2 liters a day. After reading this I decided that I might be overdoing it a little; let's be honest I was out of the ball park of normal. So, I found a Hydration Calculator online that asked me a series of ten questions about what I was doing on a daily basis. The result was that I should be drinking 118 ounces of water a day. I realized that the recommendation from Mayo hadn't taken into account how long I was exercising, my weight and my climate. So, I'm fairly certain that I'm doing okay - besides, I'm feeling better than ever and I'm proud that water has finally become an integral part of my daily diet. I guess I can push those worries about water intoxication out of my mind for now!
Last night's meal was Shrimp Salad. I have to say that I've always been a big fan of my mom's recipe. Shrimp, lettuce, diced hard boiled eggs, celery, dill and plenty of good mayonnaise. Summer was never complete without a heaping plate of shrimp salad and a napkin-lined basket of Pillsbury Crescent Rolls lurking nearby. Even though my recipe doesn't have the mayonnaise and eggs, I think it turned out pretty darn good. Oh, and no buttery crescent rolls either!
Shrimp Salad
One half head of iceberg lettuce, shredded
2 celery stalks, finely chopped
2 green onions, finely chopped
1 vine ripe tomato, cut into wedges
15-20 medium shrimp, cooked (thawed frozen shrimp work well)
Dressing
1/4 cup olive oil
2 tablespoon lemon juice
1 teaspoon white vinegar
1 heaping teaspoon Paula Deen's House Seasoning (recipe below)
1 teaspoon fresh dill, finely chopped
Wisk the vinaigrette together and set aside. Combine the lettuce, celery and green onions in a large bowl. Pour in the dressing and toss well to coat. Place a heaping mound of the salad into serving bowls and arrange approximately 8 shrimp on top of each salad. Add the tomato wedges and sprinkle with fresh dill for garnish.
Paula Deen's House Seasoning
1/4 cup kosher salt
1/4 black pepper
1/4 cup garlic powder
Mix together and store in an airtight container. It works well with almost anything!
Monday, February 22, 2010
Atkins and Ideal Protein - what's the difference?
I'll start by saying that I didn't make it to the gym yesterday as previously planned. Instead I decided to cuddle up on the couch with some freshly brewed coffee, surf the internet and watch the Olympics - after all, it was Sunday! So, today will be my first day back in the saddle.
I was talking to my boyfriend last night about the Ideal Protein plan. We were trying to identify specific differences between this diet and the ever so popular Atkins diet. I did a little research online this morning and after reading between the lines of the scientific studies and research for both programs, here's what I have:
Atkins Diet Program
In a nutshell, the Atkins Diet allows unlimited calorie and fat consumption while limiting the carb intake. Dieters are permitted to eat "regular" meals for breakfast, lunch and dinner. And when I say regular, I mean those that are not protein shakes or pre-packaged dried soups. Atkins does offer shakes and bars for snacks, but they are not to be used as one of your three meals for the day.
In a nutshell, the Ideal Protein Program limits the dieter's carb, sugar, fat and caloric intake. Breakfast includes one packaged protein meal (you need to mix with water), lunch also includes one packaged protein meal with the addition of 2 cups of approved vegetables and dinner allows for one protein selection (meat, seafood or eggs) and 2 cups of vegetables. Lettuce consumption is unlimited and low carb, non-sugar, non-fat dressings are allowed.
The other night I had breakfast for dinner and wanted to share my recipe.
Tomato and Leek Frittata
2 teaspoons, olive oil
1 vine ripe tomato, chopped
1 leek, chopped
2 eggs beaten, plus one tablespoon water
1 teaspoon fine herbes
Preheat the oven to 350 degrees. Heat the olive oil in a small oven safe skillet on medium heat. Add the leeks and saute for 10-12 minutes. Then stir in the tomatoes and fine herbes. Cover the vegetables with the egg mixture and allow the mixture to set. Place the skillet in the oven for 15-20 minutes until the frittata is nicely browned. Allow the frittata to cool for about 5 minutes, season with sea salt and black pepper and enjoy!
I was talking to my boyfriend last night about the Ideal Protein plan. We were trying to identify specific differences between this diet and the ever so popular Atkins diet. I did a little research online this morning and after reading between the lines of the scientific studies and research for both programs, here's what I have:
Atkins Diet Program
In a nutshell, the Atkins Diet allows unlimited calorie and fat consumption while limiting the carb intake. Dieters are permitted to eat "regular" meals for breakfast, lunch and dinner. And when I say regular, I mean those that are not protein shakes or pre-packaged dried soups. Atkins does offer shakes and bars for snacks, but they are not to be used as one of your three meals for the day.
- 4 phase program (Induction, OWL, Pre-Maintenance, Lifetime Maintenance)
- Food pyramid guide promotes eating from the bottom to the top - as you get closer to your weight loss goal begin to add back in grains, fruits, nuts and cheeses
- Advertises potential weight loss of up to 15 pounds in two weeks
- Plan is designed to burn fat for energy instead of carbs
- Carb intake is measured in grams, rather than in ounces or cups
- Listing of allowed foods is almost all encompassing - yes, you can eat cheese, fruits, mayonnaise and even bacon! Hmmm.....
- Serving size suggestions are based on post cooked product rather than raw measurements
- Alcohol is not allowed during the first two weeks of program
- Encourages exercise, vitamin supplements and at least 64 ounces of water per day
In a nutshell, the Ideal Protein Program limits the dieter's carb, sugar, fat and caloric intake. Breakfast includes one packaged protein meal (you need to mix with water), lunch also includes one packaged protein meal with the addition of 2 cups of approved vegetables and dinner allows for one protein selection (meat, seafood or eggs) and 2 cups of vegetables. Lettuce consumption is unlimited and low carb, non-sugar, non-fat dressings are allowed.
- 4 phase program, with the first phase encompassing 90 percent of your weight loss goal. The following three phases are for transition and maintenance, where the dieter will be transitioned back into grains, fruits and other good carbs.
- Advertises potential weight loss of approximately 2 to 7 pounds per week
- The program teaches the body to live off of its current fat reserves rather than on carbohydrates that are normally consumed on a daily basis
- Protects the body's muscles by building a protein barrier around the muscle mass
- More pricey than the Atkins Diet, due to expenses on supplements and the packaged protein meals
- Daily exercise is promoted, but to get results it is not necessary
- Ideal Protein supplements and at least 64 ounces of water are required
- Alcohol is not permitted
The other night I had breakfast for dinner and wanted to share my recipe.
Tomato and Leek Frittata
2 teaspoons, olive oil
1 vine ripe tomato, chopped
1 leek, chopped
2 eggs beaten, plus one tablespoon water
1 teaspoon fine herbes
Preheat the oven to 350 degrees. Heat the olive oil in a small oven safe skillet on medium heat. Add the leeks and saute for 10-12 minutes. Then stir in the tomatoes and fine herbes. Cover the vegetables with the egg mixture and allow the mixture to set. Place the skillet in the oven for 15-20 minutes until the frittata is nicely browned. Allow the frittata to cool for about 5 minutes, season with sea salt and black pepper and enjoy!
Saturday, February 20, 2010
"Getting an inch of snow is like winning 10 cents in the lottery" - Bill Watterson
Yesterday the snow was melting and today we have three more inches and counting. I guess the storms back east have finally made their way west to Wyoming! According to Bill Watterson, I should have an extra 30 cents in my pocket today.
Since I've been on Ideal Protein, I haven't been going to the gym. To be completely honest, I hadn't been to the gym for about 2 months before I started the plan! So, tomorrow I plan to jump in with both feet and really hit it! When I was on the ball with my exercise program, I would get to the gym at about one o'clock in the afternoon. I lifted for 40 minutes and then hopped on the elliptical for 45 minutes. Cardio was every day and my weight program was three days a week. Then came three sets of abs with each set going to failure. By that time the steamer was calling my name and my workout was over. Those were the days....I felt pleasantly exhausted at the end of my two hour sweatathon and my body was getting into great shape. Now that I've dropped about 11 pounds and I've adjusted to my diet, I'm ready to welcome the gym back into my life.
Last night's dinner was a complete success. And both recipes are definitely worth sharing. Not only are they Ideal Protein friendly, but this meal would also be fit for company. A nice glass of Merlot would have rounded out the meal, but I'll have to wait until I get myself back into shape to enjoy my wine pairing! My recipe serves two and I just served myself a portion that was allowed with my diet.
Strip Steaks with Jalapeno Chimichurri
5 cloves of garlic, minced
3 jalapenos, seeded and minced
1/4 cup cider vinegar
1/2 cup fresh parsley
1/2 cup fresh oregano
3 limes, juiced
3/4 cup olive oil
2 teaspoon salt
1 teaspoon black pepper
2 strip steaks
Combine all ingredients in a blender or food processor and pulse to combine thoroughly. Reserve half of the sauce in a bowl for serving and pour the remainder in a plastic bag. Place the steaks in the bag, cover with the sauce and put in the refrigerator for at least 30 minutes to marinate.
Grill the steaks for 6 minutes on either side for medium rare (or longer if you like your steak medium or well done) and allow the steaks to rest on a plate covered with foil.
Spicy Cauliflower Mash
1 head cauliflower, chopped
1 cup canned green chiles
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cook the cauliflower in a large pot of boiling water for about 15 minutes or until tender. Drain the cauliflower and put back into the pot on low heat. Mash with a potato masher and season with kosher salt and pepper. Add the green chiles and red pepper flakes and stir to combine.
To serve, cut the steaks on a bias and drizzle with two teaspoon or so of the jalapeno chimichurri.
For myself, I only ate about five ounces of the steak and one cup of the cauliflower mash.
Since I've been on Ideal Protein, I haven't been going to the gym. To be completely honest, I hadn't been to the gym for about 2 months before I started the plan! So, tomorrow I plan to jump in with both feet and really hit it! When I was on the ball with my exercise program, I would get to the gym at about one o'clock in the afternoon. I lifted for 40 minutes and then hopped on the elliptical for 45 minutes. Cardio was every day and my weight program was three days a week. Then came three sets of abs with each set going to failure. By that time the steamer was calling my name and my workout was over. Those were the days....I felt pleasantly exhausted at the end of my two hour sweatathon and my body was getting into great shape. Now that I've dropped about 11 pounds and I've adjusted to my diet, I'm ready to welcome the gym back into my life.
Last night's dinner was a complete success. And both recipes are definitely worth sharing. Not only are they Ideal Protein friendly, but this meal would also be fit for company. A nice glass of Merlot would have rounded out the meal, but I'll have to wait until I get myself back into shape to enjoy my wine pairing! My recipe serves two and I just served myself a portion that was allowed with my diet.
Strip Steaks with Jalapeno Chimichurri
5 cloves of garlic, minced
3 jalapenos, seeded and minced
1/4 cup cider vinegar
1/2 cup fresh parsley
1/2 cup fresh oregano
3 limes, juiced
3/4 cup olive oil
2 teaspoon salt
1 teaspoon black pepper
2 strip steaks
Combine all ingredients in a blender or food processor and pulse to combine thoroughly. Reserve half of the sauce in a bowl for serving and pour the remainder in a plastic bag. Place the steaks in the bag, cover with the sauce and put in the refrigerator for at least 30 minutes to marinate.
Grill the steaks for 6 minutes on either side for medium rare (or longer if you like your steak medium or well done) and allow the steaks to rest on a plate covered with foil.
Spicy Cauliflower Mash
1 head cauliflower, chopped
1 cup canned green chiles
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cook the cauliflower in a large pot of boiling water for about 15 minutes or until tender. Drain the cauliflower and put back into the pot on low heat. Mash with a potato masher and season with kosher salt and pepper. Add the green chiles and red pepper flakes and stir to combine.
To serve, cut the steaks on a bias and drizzle with two teaspoon or so of the jalapeno chimichurri.
For myself, I only ate about five ounces of the steak and one cup of the cauliflower mash.
Friday, February 19, 2010
I would have never thought in a million years.......
My nights between five and eleven are starting to become predictable and some might say mundane. But, I do not seem to mind very much. Ideal Protein has given me a regulated meal schedule, so when five o' clock rolls around my stomach provides an internal dinner bell. I'm lucky that my boyfriend is enjoying my dinner creations (for the most part) so we don't have to deal with making two meals and two messes in the kitchen. Last night though, we were on our own. He made scrambled eggs with veggies for himself and I opted to have leftover grilled pork and sautéed red cabbage. Nothing very exciting nor that appealing to the taste buds, but I was absolutely famished. I've never been a big fan of red cabbage, but my diet doesn't allow for the green variety.
I shredded a half a head of the red cabbage and simply sautéed it with some olive oil, sea salt and black pepper. When it was about done, I added about 1/4 cup of apple cider vinegar and continued to cook it until it was tender. I should qualify by saying that I really like vinegar, so if you're not a big fan you should probably steer clear of this one.
I prepared my dinner plate with about a cup of cooked cabbage and the re-heated pork. Everything tasted so good, that I decided my night wouldn't be complete without a second cup of cabbage. This incidentally would have covered my two cups of veggies for my meal.
After working my way through the second helping of my purple and vinegary creation, I felt stuffed. The kind of stuffed that the old me would have felt after eating five (or on a bad night more) pieces of Godfather's pizza. I would have never guessed in a million years that I could overdose on vegetables. I just never considered veggies to be filling and satisfying, but boy was I wrong. Needless to say, my stomach was not pleased with my choice and instead of saying, "Thank you, I was hungry", I heard and felt something more like "Don't ever do this again!" The rest of my evening was spent attending to groaning and moaning sounds that were billowing from my abdomen while lying in bed reading a book.
Note to self: NEVER overindulge in cabbage, especially of the red variety.
So the moral of my story is that overindulgence of any kind may give the illusion of satisfaction for the moment, but we rarely feel that way later on. Mae West said, "Too much of a good thing can be wonderful!" I can think of some things that may fit that bill here, but I can safely say that she wasn't referring to red cabbage!
Tonight, I'm trying two new recipes. I've been having powerful cravings for Mexican food. Instead of wonderful Sour Cream Chicken Enchiladas, I'm going to try making a jalapeno chimichurri sauce for some grilled sirloin steaks and spicy mashed cauliflower on the side. The meal sounds more Argentinean to me, but it should definitely have some spice!
I shredded a half a head of the red cabbage and simply sautéed it with some olive oil, sea salt and black pepper. When it was about done, I added about 1/4 cup of apple cider vinegar and continued to cook it until it was tender. I should qualify by saying that I really like vinegar, so if you're not a big fan you should probably steer clear of this one.
I prepared my dinner plate with about a cup of cooked cabbage and the re-heated pork. Everything tasted so good, that I decided my night wouldn't be complete without a second cup of cabbage. This incidentally would have covered my two cups of veggies for my meal.
After working my way through the second helping of my purple and vinegary creation, I felt stuffed. The kind of stuffed that the old me would have felt after eating five (or on a bad night more) pieces of Godfather's pizza. I would have never guessed in a million years that I could overdose on vegetables. I just never considered veggies to be filling and satisfying, but boy was I wrong. Needless to say, my stomach was not pleased with my choice and instead of saying, "Thank you, I was hungry", I heard and felt something more like "Don't ever do this again!" The rest of my evening was spent attending to groaning and moaning sounds that were billowing from my abdomen while lying in bed reading a book.
Note to self: NEVER overindulge in cabbage, especially of the red variety.
So the moral of my story is that overindulgence of any kind may give the illusion of satisfaction for the moment, but we rarely feel that way later on. Mae West said, "Too much of a good thing can be wonderful!" I can think of some things that may fit that bill here, but I can safely say that she wasn't referring to red cabbage!
Tonight, I'm trying two new recipes. I've been having powerful cravings for Mexican food. Instead of wonderful Sour Cream Chicken Enchiladas, I'm going to try making a jalapeno chimichurri sauce for some grilled sirloin steaks and spicy mashed cauliflower on the side. The meal sounds more Argentinean to me, but it should definitely have some spice!
Thursday, February 18, 2010
And I thought that spring was almost here
This morning when I drew the shades I was greeted by three inches of white powder. I threw on my tennis shoes, because I foolishly thought that I could tuck away my Sorels for the year, and tiptoed out onto my back deck to let my six year old yellow lab take care of her morning business in the yard. Even though Wyoming is notorious for early spring snowstorms, I had consciously eliminated the prospect from my mind. I am ready for robins, green grass and the arrival of my purple pansies.
Spring not only is my favorite season, but it also brings the anticipation of my yearly jaunt to Cabo San Lucas. And this year, not only was I going to be ready to board the plane but so was my body. My guest room houses a cedar chest that might as well be a coffin because it hasn't seen the light of day for years. The chest holds shorts, tank tops and other summer clothing that, in the past, have not been figure-friendly. Material possessions that I could not part with because I was convinced that someday I would be able to wear them again. This year I will be ready to open that chest! No more hiding in sweat shorts and baggy t-shirts and definitely no more covering myself with a beach towel before standing up by the pool. By the middle of April, I will be looking forward to packing rather than dreading the usual four-hour dressing room like marathon in front of my full length mirror.
I'm finding that it is easier each day to follow the Ideal Protein plan. I have an inherent ritualistic type personality and not in the sense of cults or voodoo! I like to follow a schedule and without even knowing it I will have fallen into a pattern. So, a diet like this really suits my personality. I've looked around online to see if there are any other discussions on the plan and it seems to me that people are really skeptical. I think a good portion of these feelings come from the fact that packaged meals instantly make a person think of "astronaut food." But once you choose the drink flavors you enjoy (or can tolerate) and come up with creative ideas to spice up your soup or omelet, the plan doesn't seem so bad after all. I've found that dinner is an opportunity and a fun challenge for me to create recipes using the list of vegetables and proteins that I am allowed - it's kind of like I am a contestant on the Food Network show Chopped! So that's why you'll see an Ideal Protein friendly recipe out at the end of each of my postings. I love to cook and there is no reason that I can't channel this obsession into creating meals that are good for me.
Some of my recipe entries are pretty simplistic, but sometimes the simplest combinations are the most rewarding! This next recipe is what I usually refer to as "The Usual Suspects" because I make it so often and it has become one of my favorite flavor profiles. Broccoli or eggplant can also be tasty additions!
Confetti Mixed Vegetables
2 teaspoons olive oil
1/2 cup zucchini, sliced in half moons
1/2 cup asparagus, sliced on the angle
1/4 cup red bell pepper
1/4 cup green bell pepper
2 green onions, sliced
1 1/2 teaspoons fine herbes (Penzeys Spice, preferred)
Place a non-stick skillet on medium heat and add the olive oil. Toss in the vegetables, season with sea salt and freshly ground pepper and stir to combine. Sprinkle the fine herbes over the vegetables and cook for about 15 minutes until tender.
Spring not only is my favorite season, but it also brings the anticipation of my yearly jaunt to Cabo San Lucas. And this year, not only was I going to be ready to board the plane but so was my body. My guest room houses a cedar chest that might as well be a coffin because it hasn't seen the light of day for years. The chest holds shorts, tank tops and other summer clothing that, in the past, have not been figure-friendly. Material possessions that I could not part with because I was convinced that someday I would be able to wear them again. This year I will be ready to open that chest! No more hiding in sweat shorts and baggy t-shirts and definitely no more covering myself with a beach towel before standing up by the pool. By the middle of April, I will be looking forward to packing rather than dreading the usual four-hour dressing room like marathon in front of my full length mirror.
I'm finding that it is easier each day to follow the Ideal Protein plan. I have an inherent ritualistic type personality and not in the sense of cults or voodoo! I like to follow a schedule and without even knowing it I will have fallen into a pattern. So, a diet like this really suits my personality. I've looked around online to see if there are any other discussions on the plan and it seems to me that people are really skeptical. I think a good portion of these feelings come from the fact that packaged meals instantly make a person think of "astronaut food." But once you choose the drink flavors you enjoy (or can tolerate) and come up with creative ideas to spice up your soup or omelet, the plan doesn't seem so bad after all. I've found that dinner is an opportunity and a fun challenge for me to create recipes using the list of vegetables and proteins that I am allowed - it's kind of like I am a contestant on the Food Network show Chopped! So that's why you'll see an Ideal Protein friendly recipe out at the end of each of my postings. I love to cook and there is no reason that I can't channel this obsession into creating meals that are good for me.
Some of my recipe entries are pretty simplistic, but sometimes the simplest combinations are the most rewarding! This next recipe is what I usually refer to as "The Usual Suspects" because I make it so often and it has become one of my favorite flavor profiles. Broccoli or eggplant can also be tasty additions!
Confetti Mixed Vegetables
2 teaspoons olive oil
1/2 cup zucchini, sliced in half moons
1/2 cup asparagus, sliced on the angle
1/4 cup red bell pepper
1/4 cup green bell pepper
2 green onions, sliced
1 1/2 teaspoons fine herbes (Penzeys Spice, preferred)
Place a non-stick skillet on medium heat and add the olive oil. Toss in the vegetables, season with sea salt and freshly ground pepper and stir to combine. Sprinkle the fine herbes over the vegetables and cook for about 15 minutes until tender.
Wednesday, February 17, 2010
Veggies, veggies and more veggies!
I'm trying to eat better. And, I do feel wise after drinking tea. After eating vegetables, I just feel hungry. ~ Carrie Latet ~
Whenever I come across a quote that hits me in just the right way, I file it away on my hard drive. For quite some time, I have kept a Word document on the desktop of my laptop that is simply titled, 'Quotes'. Each time I find a quote that I may want to revisit, I add it to my document. In the course of my daily internet surfing yesterday, the above quote seemed to fit the bill. 22 days ago, Carrie Latet would have been describing me to a tee. But since I've been with the Ideal Protein plan, vegetables have taken on a whole new light. I guess I had never considered just exactly how many vegetables made up two cups - which is the volume of veggies that I need to eat with lunch and dinner. I can't lie, I would much rather be preparing a side dish of mashed sweet potatoes or a lovely mushroom risotto. And did I mention that we are allowed unlimited quantities of lettuce? Can anyone say rabbit?
So, today I went out on my weekly quest to Sam's Club for bulk quantities of veggies. Asparagus, bell peppers, broccoli, celery and English cucumbers. I couldn't help but eye the vibrant little cartons of red seedless grapes and raspberries. Sadly, these are not options in my plan at this point - no fruits at all for now! As I wandered the aisles (passing multiple sampling stations with yummy treats like éclairs and chicken tenders), I found myself not even looking or longing for foods that had once beckoned my attention. Later on in Walgreens, I strolled by the jelly beans, Cadbury eggs and the Reese's Peanut Butter Cups. Nothing. That little voice in my head was silent and I walked out with light bulbs and a bottle of Ibuprofen.
Today was a good day. I followed my plan to a "T" had no urge to splurge and came home and prepared a wonderful meal...two cups of veggies and all!
Last night my dinner was pretty simple. I sliced some leftover Cajun grilled chicken breast and prepared a new salad. Since my plan allows me to indulge with certain vegetables once or so a week, I decided to pay homage to Hearts of Palm. This fresh and simple salad will be a great addition to my spring and early summer recipe collection.
Whenever I come across a quote that hits me in just the right way, I file it away on my hard drive. For quite some time, I have kept a Word document on the desktop of my laptop that is simply titled, 'Quotes'. Each time I find a quote that I may want to revisit, I add it to my document. In the course of my daily internet surfing yesterday, the above quote seemed to fit the bill. 22 days ago, Carrie Latet would have been describing me to a tee. But since I've been with the Ideal Protein plan, vegetables have taken on a whole new light. I guess I had never considered just exactly how many vegetables made up two cups - which is the volume of veggies that I need to eat with lunch and dinner. I can't lie, I would much rather be preparing a side dish of mashed sweet potatoes or a lovely mushroom risotto. And did I mention that we are allowed unlimited quantities of lettuce? Can anyone say rabbit?
So, today I went out on my weekly quest to Sam's Club for bulk quantities of veggies. Asparagus, bell peppers, broccoli, celery and English cucumbers. I couldn't help but eye the vibrant little cartons of red seedless grapes and raspberries. Sadly, these are not options in my plan at this point - no fruits at all for now! As I wandered the aisles (passing multiple sampling stations with yummy treats like éclairs and chicken tenders), I found myself not even looking or longing for foods that had once beckoned my attention. Later on in Walgreens, I strolled by the jelly beans, Cadbury eggs and the Reese's Peanut Butter Cups. Nothing. That little voice in my head was silent and I walked out with light bulbs and a bottle of Ibuprofen.
Today was a good day. I followed my plan to a "T" had no urge to splurge and came home and prepared a wonderful meal...two cups of veggies and all!
Last night my dinner was pretty simple. I sliced some leftover Cajun grilled chicken breast and prepared a new salad. Since my plan allows me to indulge with certain vegetables once or so a week, I decided to pay homage to Hearts of Palm. This fresh and simple salad will be a great addition to my spring and early summer recipe collection.
Romaine and Hearts of Palm Salad
1/2 head of romaine lettuce, chopped
2 hearts of palm
1 green onion, finely chopped
3 tablespoons olive oil
1/4 cup fresh cilantro, chopped
2 wedges of lime
lice each segment of the hearts of palm lengthwise and coarsley chop. Place the lettuce, hearts of palm and green onion in a salad bowl. Drizzle the olive oil over the salad and season with sea salt and freshly ground pepper. Sprinkle with fresh cilantro and squeeze the lime wedges over the salad.
Tuesday, February 16, 2010
A pinch of nutmeg, a handful of parsley and a dash of salt
The culinary world has been an evolving feature of my life for the past six or seven years. Food has always been of intrigue to me even as a young girl. I can still remember the first recipe that I created while visiting my grandmother in South Dakota - Bean Vegetable Salad. While at home, I was the typical nine or ten year old and wasn't one that willingly sprung out of bed each morning for my morning oatmeal and carpool ride to school. But the story was very different at my grandparents' home. A large summer vegetable garden that was gingerly tended by my grandfather patiently awaited my arrival. Not that we didn't have a vegetable garden at home, but this garden was different. At least 30 tomato plants, walla-walla onions that were sweet enough to eat straight from the ground, rows of snap peas that hardly ever made it past the lips of the harvester, small hills of zucchini plants that would soon learn the joy of becoming bread and green bush beans. Picking beans usually happened every other day and the bounty was destined to be a side dish for whatever was going to be served at six o'clock sharp that evening.
Boiled green beans seemed to come in never-ending supply, so one evening my grandmother and I decided to use the vegetable of choice in the form of a salad. Out of the pen and pencil drawer, came a white index card covered with pale blue ruled lines. She handed me a pencil, because a pen would have been permanent, and we started to work. Under our direction, teaspoons, tablespoons, cups, half cups and quarter cups behaved like a well orchestrated symphony. Using my best penmanship, I filled in each line as my grandmother tossed our ingredients into a gold nesting bowl. And with that, I had created my first recipe.
Today, I have found that I rarely make record of my creations. You're likely to hear a pinch of this and a dash of that rather than a teaspoon of black pepper and tablespoon of vinegar. Every night when I begin my concoctions, my significant other asks me, "Are you writing this down?" With confidence, I reply with, "I'll remember it, don't worry." But the same meal never seems to turn out the same.
When Ideal Protein entered into my life, one thing was all too clear; I needed to keep track of how many cups and teaspoons that I was taking in. After all, I am only allowed so many ounces of protein and so many cups of vegetables each evening. On top of that, I knew that in order to make Ideal Protein my friend (not my enemy) variety was an absolute must.
Without further ado, I present my first dinner recipe for the Ideal Protein plan.
Cajun Chicken Salad
5 ounce organic chicken breast
1 teaspoon olive oil
2 teaspoons Cajun seasoning (Penzeys Spice, preferred)
1/2 cup diced celery
1/2 cup diced English cucumber, seeded
1/4 cup diced green onion (about 2)
1/4 cup diced green pepper
1/4 cup sliced radish
1/4 cup baby spinach, washed and dried
1 cup chopped romaine lettuce
4 tablespoons Italian Dressing (recipe below)
Drizzle one half teaspoon olive oil on both sides of the chicken breast and then rub each side with one teaspoon Cajun of seasoning. Grill the chicken breast on medium heat for about 7 to 8 minutes per side, until cooked through. Place chicken on a plate, cover with foil and allow to rest.
While the chicken is grilling, wash and prepare all vegetables and lettuce. Place the vegetables in a large plastic container with the dressing and shake vigorously.
Now, cut the chicken into medallions and chop into uniform pieces. Place the salad on a large plate and top with the chicken.
Italian Dressing
2 tablespoons Greek seasoning (Penzeys Spice, preferred)
2 tablespoons water
1/4 cup olive oil
1/4 cup salad oil
1/3 cup apple cider vinegar
1 packet Equal sweetener
Combine the Greek seasoning with water and set aside for 10 minutes. Combine the remaining ingredients in a salad dressing shaker, add the seasoning mix and shake well.
Boiled green beans seemed to come in never-ending supply, so one evening my grandmother and I decided to use the vegetable of choice in the form of a salad. Out of the pen and pencil drawer, came a white index card covered with pale blue ruled lines. She handed me a pencil, because a pen would have been permanent, and we started to work. Under our direction, teaspoons, tablespoons, cups, half cups and quarter cups behaved like a well orchestrated symphony. Using my best penmanship, I filled in each line as my grandmother tossed our ingredients into a gold nesting bowl. And with that, I had created my first recipe.
Today, I have found that I rarely make record of my creations. You're likely to hear a pinch of this and a dash of that rather than a teaspoon of black pepper and tablespoon of vinegar. Every night when I begin my concoctions, my significant other asks me, "Are you writing this down?" With confidence, I reply with, "I'll remember it, don't worry." But the same meal never seems to turn out the same.
When Ideal Protein entered into my life, one thing was all too clear; I needed to keep track of how many cups and teaspoons that I was taking in. After all, I am only allowed so many ounces of protein and so many cups of vegetables each evening. On top of that, I knew that in order to make Ideal Protein my friend (not my enemy) variety was an absolute must.
Without further ado, I present my first dinner recipe for the Ideal Protein plan.
Cajun Chicken Salad
5 ounce organic chicken breast
1 teaspoon olive oil
2 teaspoons Cajun seasoning (Penzeys Spice, preferred)
1/2 cup diced celery
1/2 cup diced English cucumber, seeded
1/4 cup diced green onion (about 2)
1/4 cup diced green pepper
1/4 cup sliced radish
1/4 cup baby spinach, washed and dried
1 cup chopped romaine lettuce
4 tablespoons Italian Dressing (recipe below)
While the chicken is grilling, wash and prepare all vegetables and lettuce. Place the vegetables in a large plastic container with the dressing and shake vigorously.
Now, cut the chicken into medallions and chop into uniform pieces. Place the salad on a large plate and top with the chicken.
Italian Dressing
2 tablespoons Greek seasoning (Penzeys Spice, preferred)
2 tablespoons water
1/4 cup olive oil
1/4 cup salad oil
1/3 cup apple cider vinegar
1 packet Equal sweetener
Combine the Greek seasoning with water and set aside for 10 minutes. Combine the remaining ingredients in a salad dressing shaker, add the seasoning mix and shake well.
Monday, February 15, 2010
Heartburn no more
For the past few years, eating meat has been nothing less than a challenge. Not because I'm a vegetarian (I actually love meat), but because I have been hounded with what I was told was a hiatal hernia. Instead of taking my chances with surgery, I decided to tough it out. Toughing it out meant diligently cutting my meat into small pieces and trying, with little success, to ignore carbohydrates. Last night as I was dicing my sirloin steak into manageable bites, I noticed that my throat felt great and my food was going down without a hitch. I was able to eat grown up bites and everything! Then I thought about it - I hadn't felt a bit of heartburn for weeks, coincidentally the same time as when I started the Ideal Protein plan. I was ecstatic! I began to rave about how good I felt and how wonderful it was to enjoy my food just as I'd imagined normal people do. My boyfriend wasn't nearly as impressed as I was, but all the same it was exciting! The only problem I have now is that I want to know exactly what was causing my troubles before. Was it the breads, starches and sweets? Was it the glass of wine? Or is that I am drinking more water than I ever thought would be possible? Or maybe I was just overweight and body was saying, "Hey, it's time to get healthy again!" Whatever the reason, I'll have to wait it out until I reach my final phase of the Ideal Protein plan to find out. And unfortunately, waiting is not one of my strong suits.
Saturday, February 13, 2010
14 days ago...
As far back as I can remember, I have been at battle with my weight. When I look back at it my weight has never threatened my health nor my day-to-day lifestyle, which I am thankful for each and every day. But when you get down to it, what matters is how you feel about yourself when you look in the mirror and when you walk down the street. 14 days ago, I looked in the mirror and saw the reflection of someone who was not completely happy with how she looked. It was affecting my attitude and my motivation. Jogging suits and baggy college t-shirts had become my best friends and to be honest they still are! Now back to the point...that day the mirror gave me a wake up call. It was definitely time for a change of pace and that time was now! I stepped on to the scale and was horrified to see the needle rise above 160, on to 170 and then come to a quivering stop at 181. Could it be?
It seemed that my decadent brunches in downtown Denver and the nightly recipe testings with the perfect wine pairings had taken their toll. Let's back up a week or so. I walked in to get my usual monthly haircut (more like an insignificant trim) and saw my stylist who looked to be at least 50 pounds less of the stylist than I was accustomed to. She told me about the Ideal Protein diet and immediately I decided that this was for me. A step-by-step regiment of protein meals, vegetables, green salad and vitamins. I have always been a person that likes order and lists, so I thought it would be a snap. I made an appointment for a consultation three days later and the lady wanted me to make a commitment to the diet that day. What was she thinking? Did she not know that I hadn't done enough research or had my usual week to consider something before making a decision? For some reason, I jumped into the deep end and decided to start the diet right away.
The Ideal Protein plan (I like to think of it as a plan rather than a diet) is very straight forward. A protein shake in the morning; a lunch of their soup or omelet with 2 cups of veggies and green salad; and a dinner of 5-7 ounces of meat/seafood with 2 cups of veggies and green salad and absolutely no alcohol and this meant wine. After a couple days into the diet, I had raging headaches, an annoying growling in my stomach and it was taking all I could muster to ignore my craving for a cheeseburger and fries. My will power was definitely under attack. Two days, 12 Advils, 220 ounces of water (and of course my allowed food intake) later, I felt just fine.
After about a week I was feeling great, drinking more water than ever and actually waking up by 8 o' clock, which incidentally had become quite unusual. My first weigh-in was 3.6 pounds less than at my consult and at my second weigh-in I had lost 8 pounds in two weeks.
Even though all seemed to be going well, I felt like I had lost two of my greatest joys in life: food and wine. Obviously, the wine was not even an option so I turned to the food element. My breakfasts and lunches were already set in stone, so I thought about my dinners. I had a list of allowed veggies and condiments, full reign to use dried and fresh herbs and other spices as well as any seafood, poultry, pork and beef products you can think of. I realized that dinner was my outlet for my recipe creations and foodie withdrawal. So instead of making my signature mashed cauliflower with sour cream and shredded cheese, I would make it with salt, pepper and fresh tarragon or chives. And instead of ravioli or lasagna, I would create cod en papillote with roasted asparagus.
And so my blog begins...
It seemed that my decadent brunches in downtown Denver and the nightly recipe testings with the perfect wine pairings had taken their toll. Let's back up a week or so. I walked in to get my usual monthly haircut (more like an insignificant trim) and saw my stylist who looked to be at least 50 pounds less of the stylist than I was accustomed to. She told me about the Ideal Protein diet and immediately I decided that this was for me. A step-by-step regiment of protein meals, vegetables, green salad and vitamins. I have always been a person that likes order and lists, so I thought it would be a snap. I made an appointment for a consultation three days later and the lady wanted me to make a commitment to the diet that day. What was she thinking? Did she not know that I hadn't done enough research or had my usual week to consider something before making a decision? For some reason, I jumped into the deep end and decided to start the diet right away.
The Ideal Protein plan (I like to think of it as a plan rather than a diet) is very straight forward. A protein shake in the morning; a lunch of their soup or omelet with 2 cups of veggies and green salad; and a dinner of 5-7 ounces of meat/seafood with 2 cups of veggies and green salad and absolutely no alcohol and this meant wine. After a couple days into the diet, I had raging headaches, an annoying growling in my stomach and it was taking all I could muster to ignore my craving for a cheeseburger and fries. My will power was definitely under attack. Two days, 12 Advils, 220 ounces of water (and of course my allowed food intake) later, I felt just fine.
After about a week I was feeling great, drinking more water than ever and actually waking up by 8 o' clock, which incidentally had become quite unusual. My first weigh-in was 3.6 pounds less than at my consult and at my second weigh-in I had lost 8 pounds in two weeks.
Even though all seemed to be going well, I felt like I had lost two of my greatest joys in life: food and wine. Obviously, the wine was not even an option so I turned to the food element. My breakfasts and lunches were already set in stone, so I thought about my dinners. I had a list of allowed veggies and condiments, full reign to use dried and fresh herbs and other spices as well as any seafood, poultry, pork and beef products you can think of. I realized that dinner was my outlet for my recipe creations and foodie withdrawal. So instead of making my signature mashed cauliflower with sour cream and shredded cheese, I would make it with salt, pepper and fresh tarragon or chives. And instead of ravioli or lasagna, I would create cod en papillote with roasted asparagus.
And so my blog begins...
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