Tag Archives: food

White Chicken Chili

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We’re stuck in a never ending winter here in the good old Midwest. And while it’s completely, soul-suckingly depressing (and cold), there’s not a whole lot you can do to change it (I mean, unless you move). So, if you can’t beat Mama Nature, you can at least make Mama Ruthie’s White Chicken Chili…and let the warm spiciness transport you somewhere warm.

My mom usually doubles this recipe and freezes half. I’d recommend you do the same, so that way you’ll have soup on hand for when the snow flies on Memorial Day…stupid winter…

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White Chicken Chili
Makes about eight 1 1/2 cup servings

Ingredients
1 tbsp butter (I use light butter)
1 1/2 C celery, chopped
1 C yellow onion, diced
1  green pepper, chopped (when doubling the batch, Ruthie uses 1 green and 1 yellow/red/orange pepper)
3 cloves garlic, minced
28 oz. reduced sodium chicken broth
2 cans great nothern or cannellini beans (look for reduced sodium varieties)
1 C chunky salsa (I use Mama Ruthie’s salsa because it’s the best, duh)
3 C chicken, cubed (about 2-3 chicken breasts)
2 tsp cumin
2 bay leaves
1/2 C fat-free half & half
2 tbsp cornstarch
salt & pepper


Directions

  • In a large dutch oven, melt the butter and add the celery, onion, pepper, and garlic. Add a dash of salt and pepper, and saute the veggies until softened.
  • Add the chicken broth, beans, salsa, chicken, cumin, and bay leaves. Stir to combine.
  • Place the half & half and cornstarch in a bowl and whisk to combine. Slowly stir the slurry into the soup.
  • Bring the pot to a boil and cook for 2 minutes or until slightly thickened.
  • Reduce heat and continue to simmer for 10 minutes or longer. Season to taste with salt and pepper.

Peanut Butter Granola

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My nut butter love affair is well documented, from breakfast to desert . I have serious boundary issues with the stuff. Whenever my nutrition stats are a bit low, I reach for the jar. When I’m menu planning, you better believe that peanut butter factors into each day. I am constantly reminding myself that I already had my daily serving and that no, I can’t have more.
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All of which makes this new recipe I’ve put together highly problematic.
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That would be peanut butter granola. With almonds, honey, and a bit of cinnamon and vanilla.
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An amazing snack all on it’s own, it’s even better mixed in to a cup of banana Chobani greek yogurt. Peanut butter and banana? It’s okay. Give in to the addiction.

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Peanut Butter Granola
Makes approx. eight ¼ cup servings

Ingredients:
2 Tbsp peanut butter
2 Tbsp honey
1 C oats
¼ C (approx. 20) raw almonds, finely chopped
1 tsp vanilla
dash of cinnamon

Directions:

  • In a medium bowl, combine peanut butter and honey. Microwave for approximately 20 seconds, until peanut butter is melted.
  • Add remaining ingredients and stir to combine.
  • Dump mixture onto baking sheet covered in parchment paper or sprayed with non-stick cooking spray. Spread into a flat, even layer and bake at 325° for about 10 minutes, until browned. Watch closely, as it tends to brown quickly.

Chocolate Protein Pancakes

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Lazy, gray Sundays call for extra coffee, a permanent spot on the sofa…and pancakes.
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Lots of pancakes.
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But these are not your average carby, fluffy, full of calories flapjacks. These babies are loaded with protein, low in calories and carbs, and just as indulgent as the real deal.

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You just won’t need to full guilty all day after you scarf down a plateful. Or four.

Chocolate Protein Pancakes
Makes 6-7 smaller pancakes

Ingredients:
1 ripe banana, smashed
1 scoop chocolate protein powder (I love Designer Whey)
2 egg whites
1 tsp vanilla
1 tsp baking soda
2 Tbsp flour of choice (optional, but helps thicken the batter)
dash of salt

Directions:

  • Mash the banana with a fork. Mash it real good.
  • Mix in the remaining ingredients.
  • Spoon the batter into pan. These cook up pretty quickly, so watch them closely. Cook for 2-3 minutes on each side (if that). Cover in maple syrup, slather in peanut butter, top with sliced strawberries…the possibilities are endless!

Eat Your Veggies!

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Carbs are my weakness. Above any and everything else, I love carbs. Bread. Oh my god, I love bread. And cake and cookies. Potatoes? In every form, yes.
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For some reason, I’ve always thought of cauliflower as a high-carb vegetable. It looks starchy and the white color is misleading, in my opinion. But it’s not. One cup of cauliflower has only about three grams of carbs and 25 calories. That stinky veggie has got some great stats!

Similar to when I discovered overnight oats, a lot of bloggers have been posting their recipes for cauliflower pizza crust—a super low-carb substitute for the carb-heavy, gluteny, flour-based real deal.
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3 angleI’ve got to say: this stuff is legit. After several misfires, including a burned bowl of cauliflower and a crust I couldn’t get off the tinfoil, I perfected the perfect alternative pizza crust.
burnAnd the real test? I got my dad to eat it. And he even enjoyed it! Right, Dad?

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Oh, and Mama Ruthie helped me perfect the recipe. Really, though, she just stood around, looking pretty…
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Now I’m intrigued to try all the other vegetable-based alternatives to some of my favorite carby dishes: cauliflower mash and rice, pumpkin brownies, almond flour in my breads. Gotta sneak those yucky vegetables into my diet any way I can!

Complex carbohydrates, I’m gonna try real hard to quit you once and for all, you delicious devil.

Cauliflower Pizza Crust
Makes 3 crusts

Ingredients:
1 head of cauliflower
2 large eggs
1/2 C grated parmesan cheese (reduced-fat, if you can find it!)
1 tsp basil
1 clove garlic, minced or 1 tsp garlic powder
1 tsp dried oregano

Directions:

  • Remove cauliflower florets from the stem, chop into small-ish pieces. Toss cauliflower into food processor and pulse until it’s the consistency of rice.
  • Cook cauliflower in a large bowl in the microwave for approx. 8 minutes. To ensure it doesn’t burn, stir it every few minutes.
  • Once cooked, let cool for several minutes. Stir in remaining ingredients and scoop on to baking sheet lined with parchment paper.
  • Shape into a crust and bake for 10-12 minutes at 375° until crust is lightly browned.
  • Top with your favorite pizza toppings, making sure they’re all pre-cooked since the pizza won’t be in the oven long. Return the pizza to the oven and cook for 3-4 additional minutes.

March Goals

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Woo hoo! We survived February: the worst of all the months! It’s March and we’re that much closer to spring and sunshine and warmth and the ability to be outside without the possibility of losing appendages!

February was a rough one for my goals as well. Surprise! I didn’t achieve any of them!

Well, it’s a new month and I’m newly motivated to move past my recent health drama. I think I’ve been struggling because I’ve been floundering with no answers, no guidance, no clue as to why my body is being such a little b-word. Now that I know what’s up, I feel ready to start working to defeat it. I’m looking forward to the hard work–an awesome feeling :)

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Goals for March

1. 1,000 calorie burn each day
2. Complete my food journal each day
3. Run 3 times per week
4. Try a new gym class
5. Compliment myself every day

And finally…a month without alcohol! It’s recommended that I avoid alcohol while on my new medication, so…I’ll miss my BFF vodka, but I think it’ll be a good way to keep the extra carbs/cals in check.

As always, I’d love for you to join me! Pick a few goals from my list, or come up with your own, then share your list in the comments below.

Balsamic Turkey Meatballs

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Not much has changed over here—I’m still a bit of an emotional hot mess. A little less of a hot mess, but a mess I am nonetheless :)

When I‘m feeling a little raw around the edges, one of the things that helps keep me physically on track is indulging in my favorite comfort foods–once I’ve made them over into healthier options, of course. When I’m stressed or bummed out, a giant salad is just not going to cut it. If I go that route, history has shown time and time again that I’ll be shoveling the Ben & Jerry’s into my face in a matter of minutes. So tricking myself with delish secretly good-for-me food is the way to go.

On that note, let me tell you: I love a good a meatball. Slather it in a gravy or red sauce, slap it on a hoagie bun or pop ‘em on a pile of pasta and I’m a happy girl.

Healthy? No way. But swap the ground beef for turkey, sauté some mushrooms and onions with balsamic vinegar, bake them instead of fry, and you’ve got the makings for a revamped, slimmed down meatball that you can toss in just about anything. Like a giant salad.
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See? Compromise. It makes the world go ‘round.

Balsamic Turkey Meatball
Makes approx. 2 dozen meatballs

Ingredients:
½ Tbsp olive oil
1 medium yellow onion, diced
4 oz. mushrooms, chopped
2 Tbsp balsamic vinegar
1 20 oz. package of extra lean ground turkey
1 large egg
1 tsp thyme
1 tsp basil
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
dash of chili powder

Directions:

  • Preheat oven to 350°.
  • Add olive oil to a pan and heat over medium heat. Add onion and saute until onions are softened and translucent.
  • Add the mushrooms and cook for 3-4 minutes. Stir in balsamic vinegar and let the mixture cook until the vinegar is mostly absorbed. Remove from heat and let cool.
  • Meanwhile, mix ground turkey, egg, and spices in a large bowl. Add the cooled onion, mushrooms, and balsamic mixture and mix to combine.
  • Begin to form the mixture into balls—it will be very wet, so I wouldn’t recommend attempting to roll them into balls. Form the balls gently with your fingers, then place them on a baking sheet lined with parchment paper.
  • Bake for about 30 minutes and then eat up!

Resolve

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Here it is! Your obligatory yet lovingly and soberly composed New Year’s post! Let me start by saying that, as someone who’s spent the majority of their life overweight and is also highly self-critical/analytical, I’m a sucker for fresh starts, clean slates, second chances, resolutions, Mondays, and new years.

Over the past few weeks, I’ve spent a good deal of time taking stock of my 2012: what I learned, where I failed and succeeded, what I want to do differently in the new year, and what goals I want to accomplish. I feel like 2012 was been my practice year, my twelve-month warm-up. 2013, in very technical sports speak, is the Big Show. It is my regular season where I work towards the playoffs and, eventually, the Super Bowl (my weight loss goal, for those who are metaphorically challenged). For the most part, I know what worked and what didn’t, where and why I was and was not successful. But more than anything, I know the fire inside in me to succeed, to keep going, is stronger than ever. I want that championship ring, dammit!
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Here are the big picture ambitions I have for 2013:

Love
Above all else, I want to practice love. For myself, for all situations and circumstances, for friends and family, for complete strangers. A big part of my success this past year has been shedding the negativity and cynicism that have ruled my life for so long. I want to continue to develop this practice, to make myself more and more open and vulnerable to all that surrounds me. Be present in the moment. Care for the relationships in my life, cultivate new ones. I want to go on a date, focus on living my own life, let go of residual guilt and anger, travel. Live in kindness, gratitude, and love.
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Weight
Obviously, I want to continue to lose weight. This past year, I lost 65 pounds and have mostly maintained that weight. But I have so far to go. In 2013, I want to lose an additional 100 pounds. Ambitious and aggressive, but the jiggle is there still, so…

My cousin shared a yearlong plan someone had put together where they gave up one unhealthy food item each month. I adapted this idea to my own life, planning to give up one trigger food each month. I’m intrigued to see if I have the willpower to do it, and I’m also interested to see how my body reacts month-to-month. I’ll be tracking my progress using an app on my phone, and sharing updates on the blog and on my Twitter. Here are the twelve items I’ll be giving up throughout 2013:
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Fitness
I have two main fitness goals for 2013: 1) become more of an athlete, and 2) build consistency. The biggest hindrance to my progress in 2012 was a lack of consistency. I’d go through spurts of working out, then when I didn’t get my results, I’d slack off for a week…or two months.

To resolve that, I’ve set some specific challenges for myself that will hopefully help build consistency, and make me more of an athlete. Because I don’t want to continue with my same old, half-assed elliptical workouts. I don’t want to end up skinny fat. I want to be able to kick some serious ass. So, in 2013 I want to…

  • Run an entire 5K
  • Participate in at least five races
  • Look into the possibility of doing a 10K
  • Get a trainer
  • Begin a swimming program
  • Take up a new summer and winter sport
  • Explore the possibility of doing a triathlon in 2014

I also have big plans for this blog in 2013. Namely, a redesign done ASAP (any takers?), along with lots more posts. Because, as my mother keeps pointing out, blogging helps keep me accountable and allows me to share my thoughts—get them out of my overanalyzing brain and onto virtual paper. And of course I want to do things like read more, spend more time doing the arty things I love (playing music, painting), travel, get a tattoo, etc. But these are the main areas I want to focus in the coming months, because they have the most overarching impact on my life.

So that’s my big plan for 2013. I do intend to continue menu and workout planning, setting smaller goals and challenges each month (sharing them on the blog, of course), and tracking my food and exercise on My Fitness Pal. All of these things served me well in 2012. I hope you’ll stick around and see how it all plays out. Your support, encouragement, and advice over the past twelve months has been invaluable. I am so grateful to each and every one of you—I could not have done this without you and I hope I can inspire you even more in the coming months. Because I’m not stopping until I finish making this little life of mine.

What are your resolutions for 2013? Set some, share them with me, then let’s get after it! 

Top Chef, Bitches

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Drinking whilst cooking is definitely the way to go. In fact, for all future cooking endeavors, I refuse to lift a spatula without a mimosa firmly in hand. What’s that kids? You want mommy to make you pancakes for breakfast? Well, make a mommy a martini (extra dry, with a twist) and grab the griddle!

I kid, obviously. But seriously, you guys, the dinner I made tonight was Top Chef quality—and I think I owe it to the vodka soda I was a-swilling. And that I’m still a-swilling. That swilling is also the reason for my serious lack of pictures from tonight. Sorry, y’all!
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Last time my momma was in town (yet another shout out to Mama Ruthie!), we went out to one of my favorite restaurants and had a ridiculously indulgent meal. While there, I had a fillet of salmon resting on greens and roasted potatoes, coated in this crumbly, salty, crispy, bacon-cranberry crust. I said that night that I was determined to recreate the dish at home, hopefully making it a bit healthier in the process.
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Cut to tonight when I finally had time to actually cook beyond the reheating of leftovers. Now, I Googled like crazy to find a recipe for inspiration here, but I found nothing. So, with the liquid confidence of my buddy Abby Absolut, I went to work creating this thing from the ground up.
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I buy my salmon in giant fillets like this:

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It’s way less expensive and for most people, just as good as buying fresh. I defrosted the giant fillet overnight, then let it sit at room temperature for about 10 minutes before portioning it out. Each smaller fillet is about 3-4 ounces.
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While the salmon came to room temp, I fried up some bacon. Try to resist the urge to gobble it all up straight from the pan. I mean, sneak a piece or two if you must, but…
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Once the bacon cooled, I crumbled it into my food processor along with the dried cranberries. A few quick pulses later, it was time to move on to searing the fish. I let each piece cook on each side for about 1 minute before pulling it from the pan. Then on went a quick coat of egg white, helping the cranberry-bacon mixture stick when I glomped it on. Yes, glomped. Back into the pan went the fish, skin side down. A few minutes later and dinner was served!

Oh! I almost forgot! I also made a pomegranate balsamic reduction. Remember? Top Chef? Oh yeah.

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The reduction is super simple: pom juice (I used reduced sugar juice), balsamic vinegar, brown sugar, cornstarch, salt, and pepper. Whisk it all together, bring it to a rolling boil. Let it continue to boil until the mixture reduces to half. And then spoon that silky smooth glaze over your bacon and cranberry covered fish and go. Crazy.
Photo 7PS: for a real treat, make yourself a little garlicky cheesy bruschetta and dunk that mess in your leftover reduction. Worth the carbs, 100%.

Bacon-Cranberry Crusted Salmon with Pomegranate Balsamic Reduction

Makes 6 fillets

Ingredients

For salmon:
6  3-4 oz salmon fillets, skin on
8 pieces bacon
¼ C dried cranberries
1 egg white

For sauce:
16 oz pomegranate juice
½ C balsamic vinegar
3 Tbsp light brown sugar
1 Tbsp cornstarch
½ tsp salt
¼ tsp pepper

Directions

  • In a small saucepan, combine all ingredients for the sauce and whisk together. Bring the liquid to a boil. Reduce the heat slightly and allow it to continue to cook until it reduces by half.
  • While the sauce reduces, fry up the bacon. Remove from heat and let cool completely.
  • Heat a large frying pan over medium-high heat. Spray pan with cooking spray.
  • Sear fish on each flesh side for about 1 minute.
  • Remove the fish from the pan and place skin-side down on a plate.
  • Meanwhile, crumble the bacon into the bowl of a food processor and add the dried cranberries. Pulse the mixture until it comes together.
  • Brush the egg white on to each fillet. Place a small amount of the bacon-cranberry mixture onto each piece, pressing down slightly.
  • Carefully place the fish back into the hot pan, skin-side down, and cook for 4-5 minutes or until fish bounces back ever so slightly when touched.
  • Remove the fish from the heat and let it sit for a few minutes.
  • Spoon the sauce onto the fish and eat up, babies!

Blah, Blah, Blah…And Snow!

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Are you guys sick of me talking about why I’ve been neglecting the blog? Blah, blah, work, blah, blah, promise to recommit, blah. No, but seriously. I’ve been busy! Mostly with work, but also with fun things. Like everything Christmasy and wintery! I can’t tell you the number of times I’ve watched Love Actually over the past few weeks. But I can give you an approximation. Let’s go with 10. And P.S.? It snowed, like, 12 inches today. Seriously. I’ve got the pics to prove it below.
846a6fb9-7e44-4462-8134-8c20051d9e7a 2I’ve been spending more time with friends, too. Which is a very much necessary thing. To be honest with you, the healthy thing has been taking a beating in my daily life. My motivation is lacking, simply because I’ve stopped seeing any sort of progress–on the scale or otherwise. I’m angry about it, I’m frustrated, but I’m also sick of thinking and talking about it.
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So I’ve been focusing all my energy on work, where I recently got a promotion (because I’m awesome, obviously). These days, work makes me happy. It satisfies and enriches my life in ways that I’m definitely not used to. And since every other part of my life forces me to face my current weight-loss struggles, I’m focusing on what I can control at the moment and what will keep me from going insane over this. I know I need to get back to eating on schedule and working out hard core, and I will.
Photo 14We all know that a huge part of being successful in losing weight is meal preparation–having healthy options easily at hand for meals. Another huge part of the process is switching up your food every once in awhile. If you don’t, you’ll get bored with your chicken breast and reach for, oh, I don’t know, a Chicken McNugget meal at McDonald’s. That’s what I’ve heard can happen, anyway.

Boredom is entirely how this recipe came to be. I had a large bunch of asparagus taking up space in the fridge, but I’m so tired of blanching, boiling, roasting, et al.  A quick Google search of “what else can I do with this dang asparagus?” turned up this recipe for asparagus pesto. Genius, right?!

I’m typically a big fan of pesto. As with most things, I’ll eat it, but I don’t seek it out in my every day life–unlike how one may seek out a Chicken McNugget meal at McDonald’s. But this recipe–well, my take on this recipe–is so freaking good, you guys. And it couldn’t be easier.
Photo 10Asparagus Pesto
Makes about 1 1/2 cups

Ingredients
1 lb asparagus, trimmed and cut into bite-size pieces
2 large cloves garlic
4 Tbsp olive oil
3/4  C Parmesan cheese
Salt and pepper

  • In a large pot of salted, boiling water, blanch the asparagus piece for 6-8 minutes, or until tender.
  • Drain the asparagus, reserving some of the cooking water. Let cool.
  • In the bowl of a food processor or blender, combine the asparagus, garlic, cheese, 3 Tbsp of the oil, and a dash of salt and pepper.
  • Pulse to combine, stopping to scrape the sides down as necessary. As the mixture comes together, slowly add the remaining oil and, if needed to thing the mixture, some of the cooking water.
  • Serve with your boring fish, chicken, or spaghetti squash to shake things up a bit! Or do what I did and get after it with a spoon. Your call.

I’m looking forward to sharing more “back on track” kind of posts with you guys very, very soon!

Squatternut Bosh

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Lord, I hope someone reading this gets the joke in the title. Friends is the best ever.

My mama is also the best ever. In her garden this year, in addition to the usual suspects (peas, peppers, tomatoes), she planted onions and butternut squash. I’ve never really had squash before, but for some weird reason, I’ve always been intrigued by butternut squash soup. Never tasted it, but wanted to.

Being the best mom, she brought me two adorable squash and a bunch of onions for my birthday a few months back.
What better time to experiment and try some butternut squash soup! After much research, I decided to follow in the footsteps of my hero, the Barefoot Contessa, and roast the squash with the onions and a little olive oil, salt, and pepper.
45 minutes later I had this delicious pan of root veggie goodness:
I could not believe how good this was! So much pretty for the eyes and the mouth! After roasting, I combine the squash and onions in a blender with some chicken stock. The end product? Simple. Delicious. Amazing.

Bonus! Obviously, like pumpkins, butternut squash have seeds inside them. So while the squash is messy and a pain to dissect…
Once you dig in and figure it all out, you’re left with the scrumptious squash above, and a heap of seeds you can roast with a little canola oil and coarse sea salt. Again, simple, delicious, amazing.
Roasted Butternut Squash Soup
Serves 6

Ingredients
4 small yellow onions
1 large butternut squash
1 Tbsp extra virgin olive oil
dash of salt and pepper
2 C chicken or vegetable stock

Directions

  • Preheat oven to 375°.
  • Remove peel from squash and onions, and chop into 1″ chunks.
  • Place squash and onions in a single layer on a baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Toss well to coat.
  • Roast vegetables for approximately 30 minutes, or until squash is fork-tender. Remove from oven and cool slightly.
  • Place vegetables into a blender with 1 cup of the stock. Blend to desired texture, adding more stock as needed.
  • Garnish with sour cream or roasted butternut squash seeds* and enjoy!

*To roast the squash seeds: pat them dry, place in a single layer on a baking sheet, spray with canola oil and sprinkle with salt. Bake at 375° for 15-20 minutes.