My Eat to Lose Plan 2015

Foodie Friday: My Eat to Lose Plan 2015

Hello People!

This is the one you have been waiting for!  Or at least it’s the one I’m most interested in when I’m looking closely at what one eats to lose weight. In the video I made for you I mentioned that I don’t measure things out; now I do. Some stuff has changed since then so here is the gist:

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I did a lot of searching on the internet at what different people eat to look a certain way.  Mostly I viewed the strategies of James Bond girls, and was led to many of the conclusions that I present here. Also, I got a lot of good nutritional information in the book Six Weeks to Sleeveless and Sexy by J.J. Virgin.Unknown-1  For the record, I am not on a crash diet or any type of boxed food ordered meal program that I pay to eat (other than my vegetables that I will explain later).  This is a diet designed by me, for me, and works with my metabolism which thrives on the macronutrient ratios of: 50% Complex Carbohydrates, 40% Protein & 10% Fat.  This information I gathered doing lots of experiments through eating meals and by reading the book How to Eat, Move and Be Healthy by Paul Chek.Unknown-5

I eat 3 meals a day and sometimes an afternoon snack, but not always.  It depends on my hunger level and when I eat my meals in regards to spacing; also how much I ate at the last meal. Meals are generally spaced about 4 hours apart. I try to eat meals that will fill me up with lots of fiber so I am not constantly thinking about food which tends to happen to me when calories are restricted and I’m eating too many carbs, of any kind. I drink coffee with whole milk and 2 tsp of Manuka honey and one more cup with 1 tsp coconut oil and whole milk every day.  I am not omitting dairy, caffeine, fruit, carbs, saturated fat or chocolate from my diet.  This works for me, but may not work for everyone especially if you have an intolerance (like to dairy) or cannot eat one square of chocolate and be satisfied. The diet is varied and I cook all my meals myself.  I eat as close to “clean” as possible.  There are some exceptions due to the fact that I am not trying to be a body builder or become weird about food.  I love to cook and that will never change.  I love flavor andUnknown am not afraid to use marinades, sauces, dressings or seasonings/salts to make my food taste good. If you don’t know how to cook or what to cook I suggest the cookbook Cook This, Not That! by David Zinczenko and Matt Goulding. Let’s talk details:

Protein

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I eat a lot of protein because it tastes good to me and fills me up. I love animals and wish that I could be a vegetarian, but I feel like crap when I omit animal meat from my diet.  Sorry. Therefore, I buy the least offensive meat possible when I can in the form of organic and/or free range.  Most of the meat I eat is in the form of: Chicken (all parts, not just breast, but no skin due to calories), Skirt Steak, Lean Ground Beef, Eye of Round Steaks, Lean Pork Chops, Pork Tenderloin, Canadian Bacon, Whole Eggs, Salmon, Mahi Mahi, Talapia, Sole, Scallops, Shrimp, Ground Turkey, Turkey Breast on the Bone and Turkey Cutlets. I eat about 150 to 200 calories worth at every main meal which is roughly (depends on the protein source) 3 oz weighed after cooking.

Carbohydrates

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I’ve gotta have these or I won’t be able to stand up.  These have probably been the most limited in variety in my diet as compared to everything else I eat. The carbs I mix and match are: Sweet Potatoes, Brown Rice, Basmati Rice, Squash, Carrots, Sprouted Grain Bread, Beans/Legumes, Fruits and Oatmeal.  These I try to keep low glycemic due to my body processing them like fire and leaving me starving in an hour if they are too high on the glycemic index.  Beans in the form of black, pinto, white, pinquito, lentils and black-eyed peas leave me feeling the most satisfied.  I put them in a crock pot with water or broth, a can of chopped tomatoes and a can of enchilada sauce and let them party in there for 6 to 8 hours on low heat.  I use a rice cooker to make rice and steam vegetables and fish.  I bake my sweet potatoes with no oil but eat them with butter. Squash, Carrots and whatever other veggie is laying around gets roasted in a hot oven with a splash of olive oil. I eat about 1/2 cup or 1 serving of Carbs at my meals. My carbs usually total about 80 to 100 grams a day.

Fats

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I am not afraid of fat and nor should you be.  Fat makes you feel full and gives your brain something to fuel itself with.  We can live without carbs and protein for a while, but not fat.  I cook with fat and eat fat on my salads and in the form of sauces.  I love Butter and Coconut Oil in organic form.  I sauté a lot of vegetables with garlic in Olive Oil and dress my salads in Extra Virgin Olive Oil or Flavored Oils.  I eat Avocados and Nuts a lot too.  Cheese (1 oz daily) is also a fat source for me as well as Whole Milk in my coffee and black tea.  These are of course all measured out using spoons or scales because a little goes a long way.

Vegetables/Produce

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I don’t love vegetables, but force myself to cook them or eat them raw or find recipes to make them taste good.  Sometimes I make soups with them or chop them up raw and eat them mixed with romaine lettuce.  I recently went back to my twice monthly order of a box of mixed organic vegetables delivered to my front door.  This helps me eat them and use them in recipes.  Otherwise, I may not buy them or eat them in the quantities that I should.  I aim to have 5 to 7 servings of fruits (no more than two of these) and veggies a day. Lately I have been planning my meals around the fresh Vegetables I have and not the protein.  My favorite salad dressing recipe is: Extra Virgin Olive Oil of the highest quality, fresh Meyer Lemon Juice, Crushed Garlic, Salt and Pepper.

Calories

Bean Chips

Bean Chips

I messed around with the number for this for a few weeks because I need to lose weight, but I need to not feel constantly hungry too.  Hunger can be tamed by the types of food you eat and the ratios, but know that when you are on a diet to lose weight, there will be a bit of hunger; you are eating less food and creating a caloric deficit – so one must get used to it!  Maintenance will add a few more calories back in, but not MANY more. I initially started with 1,400 but was not losing weight.  Then I dropped it to 1,000 to 1,200 but felt I needed a snack at the mid-day point sometimes.  So, I have settled on 1,300 for now. This seems to be a good set point for me and works with my BMR.  This number may be fiddled with again later on, but for now it is working like a charm.  I do add in 3 cheat meals a month.  These are chosen carefully in advance and I enjoy them without guilt.  It is 3 cheat MEALS though and not DAYS. Also, on Sundays I am allowing myself to eat 1,500 calories and take it easy on exercise. Variety will keep my body guessing.  I also have alcohol occasionally, but it is rare.

Is that what you wanted to know?  Hope so…I am tired of writing now and need a snack 🙂

 

Snackage: Spinach & Artichoke Dip

Hello People!

Yum, yum, yum & yum! This is all you will say when you try this recipe. It is one of my favorites. It’s up there with my delicious Hummus recipe as “Wow! This is amazing!” I hope you can try it out. It can not only be used as the classic dip with crackers and/or vegetables, but it can also be used as a vegetarian filling for wraps or sandwiches. You could have it with eggs, or even stirred into some other type of sautéed vegetable you are having for dinner. Or how about mixed into your favorite type of pasta? Go crazy with it because it is delicious! I can’t get over how low calorie it is too.

Note: This serves 20; I often change up the cheese on top depending on mood; I highly suggest the use of organic products when it comes to dairy; and grate your own cheeses for optimum flavor, especially parmesan.

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Spinach & Artichoke Dip

  • Non-Stick Cooking Spray or 2 tsp. Olive Oil
  • 1/2 cup finely chopped  White or Brown Onion
  • 2, 10-oz packages of Frozen Spinach, thawed, drained and squeezed dry; chopped
  • 1, 8-oz package of Non-Fat Cream Cheese
  • 1, 8-oz carton of Light Sour Cream
  • 3/4 cup grated Parmesan Cheese
  • 1, 14-oz can Artichoke Hearts, drained and chopped
  • pinch of Red Pepper flakes to taste
  • Salt & Pepper to taste
  • 1 cup Reduced Fat Jack Cheese, shredded

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  1. Lightly coat a skillet with cooking spray or olive oil. Cook and stir onion over medium heat until translucent, about 5 minutes.
  2. Add spinach; cook until thoroughly heated, 2 minutes.
  3. Reduce heat and add cream cheese.  Stir until melted and smooth.
  4. Stir in sour cream, parmesan cheese and artichokes; heat through another 2 minutes.
  5. Remove from heat and season with peppers and salt to taste.
  6. Dump mixture into a microwave safe dish and top with grated jack cheese and heat until cheese melts.

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Recipe from: Shape Magazine, June 2000 created by Evelyn Tribole, M.S., R.D., a nutritionist in Irvine, CA

Total Calories for Whole Recipe: 1,506

Per Serving: (4 Tablespoons or 1/4 cup) cals 75, 38% fat (3.1 g; 2.2 saturated), 25% carbs (20 g), 8 g fiber

Meals of Yesteryear

Foodie Friday: Meals of Yesteryear

Hello People!

I have a yummy post for you today to enjoy when you are craving beef as I know some of you do.  I am always hankering for a ground steak I used to eat when I was in grade school in the midwest.  This recipe reminds me of that old favorite. It also has a french twist on it with the dijon sauce turning it into more of a Steak Diane in the end.  Either way, it is delicious.

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When I was in the 3rd grade or so, I used to check the paper menu that hung on the wall in my classroom for what the school cafeteria would be serving that week.  If there was anything good on it I would tell my mom when I got home which days I would prefer her to not pack my usual lunch.  One of the lunches I loved was Salisbury Steak with Mashed Potatoes.  The potatoes were nothing to write home about, but the steak I could have eaten mountains of.  Whatever crazy sauce they put on those patties was out of this world good.  I’m sure it was anything but. This recipe is in the same vein as those forgotten steaks of yesteryear, but in a more grown up version.  I think this recipe is perfect for diets or non-diets.  It comes out of a low-calorie cook book, but who cares.  It is the flavor that is important.  The only thing I don’t like about it is the name.  It is very pedestrian.  I used grass fed beef for this recipe.  Use whatever you like.  Try it with other types of ground meat too, like bison.


Juicy Hamburgers Dijonnaise

Ingredients:

1 pound Ground Round

3 tablespoons Ice-Water

2 tablespoons minced Onion

1/2 teaspoon salt

1/4 teaspoon pepper (or to taste)

1/4 cup chopped Parsley

1/4 cup Beef Broth

1 tablespoon Dijon Mustard

How To:

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  1. As lightly as possible, mix ground beef with ice-water, onion, salt, pepper and parsley.  Quickly and gently form into 4 patties 1/2 to 3/4 inch thick.
  2. Heat a large non-stick skillet until hot over medium-high heat.  Add patties and cook, turning once, until lightly browned outside, about 2 minutes per side (don’t press on them!).  Reduce heat to medium and continue to cook, turning once more until hamburgers are brown outside but still pink and juicy inside, 4 to 6 minutes longer.  You can put a lid on them during the last 4 minutes if you want to cook them through even more.
  3. Remove burgers from skillet.  Pour off any fat.  Add beef broth and mustard and cook, whisking to blend until sauce boils.  Pour over burgers and serve hot.
  4. Optional: Sprinkle extra parsley on top of burgers

You can serve these with rice or mashed potatoes or even a vegetable gratin.  Save room for dessert!  With all of the fat you save with this steak recipe, you can have one.  I recommend a lemon sorbet or berries with whipped cream option. 🙂

Recipe Ideas

Foodie Friday: Recipe Ideas to Spice It Up!

Hello People,

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I wanted to share a practice that I use in regards to recipes.  I LOVE cookbooks, and that is an understatement, and I love trying new recipes as often as I change clothes.  What can I say? I just get bored eating the same old thing day-in and day-out.  If a recipe really jumps off the page and is beyond amazing, I will cook it again and keep it in my repertoire of food that is really good when I want to eat something I know for a fact is delicious or want impress someone else with my amazing cooking skills (sly fox!).

My system for keeping track of how a recipe fared in my kitchen and stomach is by using check _MG_0918style grading marks.  A check + (plus) means that the recipe was out of the ball park good and will definitely be made again (any recipe I’ve shared on here, the blog, has received that marking); a plain  check by itself indicates that the recipe tasted so-so or had some issues in preparation or difficulties in ingredients.  I may or may not prepare that dish again depending on it’s problems.  If it was a simple matter of overcooking or the wrong proportions of ingredients, it may take more experimenting to decide ultimately; a check – (minus) means that the recipe was a real fail and either is thrown away if it came from a magazine or clearly marked to_MG_0923 ignore if I come across it again in a book.  I place these checks on top of the recipe in bold black ink so that I can see it clearly (pencil can fade or get erased) when thumbing through the book the next time I’m hunting down new recipes.

I also add personal notes in regards to what I think the problems were, what extra ingredients I _MG_0920added/took out, how it didn’t work well halved/doubled, cooking temperature problems, and generally what I thought about how it tasted.  If the recipe was delicious_MG_0919 with the additions I made, then I keep them for the next time I make the dish.  I also know that I can manipulate the recipe for further tweaking if I want too later.

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At one point, I sat down with 4 or 5 five of my favorite cookbooks (books that I’ve got a lot of check pluses in!) and wrote down on a paper recipes from those books, under different headings, that I must try and that would be appropriate for clean eating and/or weight loss.  On that list I cross off the one’s that I’ve cooked and continue on the list when I want to try something new.  I found recipes for all types of meals: dinners, lunches, salads, soups, etc.  Each one of these recipes I “tasted” in my mind before choosing them for the list thinking that they would probably end up as check pluses eventually.  Most do, some don’t. The picture in tomorrow’s post is the result of one such recipe that only gets a plain check from me (Black Bean Burgers).  The taste was good, but the burger fell apart and was a mess.  Tricky to cook too.  Also, the recipe asked for no seasoning.  I found that extremely odd.  Of course, I added my own.  One thing I should have added to this list, is the page numbers that I found these recipes on.  I can just as easily look in the Index for them because the book is indicated (by abbreviation), however, I’m just lazy.

Do you have any ways of remembering how you liked or didn’t like a recipe?  I have so many recipes in books and torn out sheets/cards it’s hard to keep track of.  Perhaps my method can give some of you ideas if you share in my: I-have-too-many-cookbooks “problem.”

Flavor Boosters

Foodie Friday: Boost the Flavor in Your Food

Sorry for my brief absence.  One of my younger sisters just got diagnosed with Breast Cancer, and my family and I have been dealing with that.  She is only 38 and it is such a blow to all of us.  This is in addition to my other younger sister who was diagnosed with Ovarian Cancer when she was 29.  I have often felt that there is a bit of an estrogen dominance on the maternal side of the family.  We, women of the family, suffer from terrible hormonal imbalances in different forms.  All I can advise to you reader, is, get yourself checked for illness/cancer/hereditary diseases/etc., on a regular basis.

Ice Cube Yumminess

Today I wanted to share a quick tidbit with you all than can help disperse of some almost used up lemons, limes and the like that are bumming around in your refrigerator.  I often make what I call “flavor boosters” in ice trays.  They can be used in a myriad of ways, like sauces, smoothies, pasta dishes and so forth.  Here’s what you need:

  •  Ice cube trays (I have two non-stick ones)
  • Leftover juice, pesto sauce, tomato paste, coffee, etc.
  • Patience and time

So, you just fill the tray with whatever you have lying about and freeze these up.  Pop them out when they are set and put them in baggies to store in the freezer indefinitely.

I like to use the coffee cubes in protein shakes.  The lemon juice I can use in sauces for chicken or fish.  Pesto is good on anything. Just go CRAZY! No, not really.  The beauty is, I don’t have to open a whole jar or bottle or brew up a whole pot of these flavor boosters when I only need a small amount.  If you have ever needed just a tablespoon of tomato paste, but to get it you had to open an entire can, then let the rest spoil, you are able to understand how convenient this can be.  It may be more trouble for some, but I only see it as a win-win.

Note: I also freeze leftover wine, but it doesn’t completely freeze (alcohol doesn’t freeze, basic science – blah, blah), and so it just turns to slush making it not-so-neat in the ice-cube trays.  Therefore, with wine that’s left in the bottle that doesn’t quite make a full glass, dump it into a sealable plastic baggie or glass container like an empty jar, then toss into freezer.  When needed, scoop out the appropriate amount with a spoon/fork for your recipe.

I hope this proves useful to you!  Happy Valentine’s Day! 🙂

Soup 101

Foodie Friday: How to Make Soup 101

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Hello People!

I want to share with you a great tip and recipe for helping you with your weight loss goals.  I’ve been making soup forever and love how it can be so easy and filling.  It’s also warm and inviting when you crave comforting foods.  Soup can be fattening, but I’m going to show you my recipe for making it simple and low-calorie; but not low in flavor. This soup should evoke the purest taste of the vegetable you choose. Therefore, I would highly suggest that you choose vegetables in season so that they will be at peak ripeness. I like to have a  1/2 to 1 cup before a meal.

Last year I watched a BBC documentary on helping obese people lose weight.  The show was called “How to Be Slim” and it gave several tips on how to  lose weight while not feeling like you’re starving. Towards the end of the program it featured soup as a great way to ward off hunger and stay full after a meal.  I’ll include the documentary below, but first I’ll share with you the easiest way of making pureed vegetable soup.

VEGETABLE SOUP 101

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  • Unknown-21 Pound of Any Vegetable (squash, broccoli, cauliflower, asparagus, mushrooms, eggplant, green beans, carrots, parsnips, turnips, rutabagas, colored sweet peppers, snap peas,Unknown-3 fresh/frozen green peas, tomatoes, bok choy, lettuces, dark leafy greens, etc.)
  • Water or Chicken Stock or Vegetable Stock (or bouillons)
  • 1 Medium Onion
  • 1 Tbsp Olive Oil or Coconut Oil or Butter

How To:

  1. Chop Onion and Vegetable of choice.  Some may need extra prep such as carrots – they need to also be peeled. (You can mix vegetables, but mind that if you do, some cook quicker than others and will need to be added later so that they don’t become mush).
  2. Heat Oil/Butter in stockpot until hot and add chopped onion.  Sweat until translucent. You can add a dash of salt as well if you want.
  3. Add chopped Vegetable of choice and coat with the Oil/Butter.
  4. Add Water/Stock to stockpot just to cover the Vegetables by one inch. You can add more later if it is too thick.
  5. Bring Water and Vegetables to a boil, then turn down heat and simmer for approximately 20 minutes or until Vegetables are really soft and tender; beyond the way you would normally cook and eat them. (Add veg accordingly; if you are cooking carrots, they will take longer to soften than lettuce, so cook the carrots for 10 minutes alone, then add lettuce for the remaining 10 minutes, as an example.)
  6. Thow everything into a blender or use a hand-held immersion blender and whirl until soup is liquified. (You can reserve some of the cooked Vegetables if you want the texture to not be completely smooth)
  7. Put back into stockpot and add extra Water/Broth if you want, add salt/pepper, spices, seasonings, fresh herbs or chopped green onions/cilantro, lemon/lime juice, cream, milk or nothing.
  8. Eat!

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Of course, after you’ve made it you can refrigerate extra portions or freeze them.  Also, try adding some pesto or olive tapenade on top to make it extra special when you are about to eat it. Enjoy.

“How to Be Slim” Documentary

Soda Replacement

Heeeeeeyyyyy!

It’s been almost 2 months since my last post and I am back with more arsenal in my bag of tricks to help us all be motivated to lose weight!  I didn’t forget you, in fact, I thought of you almost every day; but I was sort of doing-my-own-thing in regards to eating.  Now that the holidays are over, well, almost (Sunday is my birthday, the 5th), I am can be more focused on losing weight rather than fighting the process while eating out with friends and family one too many times.

During that duration of free-wheel, but conscious, eating, I lost 2 pounds!  Ha ha! I was happy that “relaxing my intentions” (post to come on that topic) made it easier to lose.  My total pound loss for last year was 7 pounds.  Not a total fail, but not a total success when you realize I was hoping for 28 pounds to be lost.  It will be lost this year, not going to go through that again.  But, more on that tomorrow.  Stay tuned.

Today I have “the best” recipe for Iced Tea!  This is a common drink among dieters.  Some would argue that anything with caffeine is bad and should therefore be shunned.  I think it’s ok.  This is specifically a recipe for Iced Green Tea (which I normally don’t like) and that has been proven to have many beneficial elements in it.  It is lightly sweetened with honey, but you don’t have to sweeten it; or you could add some stevia to it if you like stevia. I brew a fresh pot every other day, depending on how many cups I drink.  My friends like it too when they visit.  I got it from the magazine Prevention in their June 2013 edition.

Note: if you like black tea (I do), then halve the bags (only 5) and double the honey as this can get very bitter if brewed too strongly.  Experiment with different mixtures of teas too.  I often have orphans of tea bags laying around that in combination with other teas taste great. Do I need to mention that soda/diet soda is bad?  Don’t think so.  This recipe can help ween you off the chemical laden nonsense.

ICED LEMON-GINGER GREEN TEA

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  • combine 10 green or oolong tea bags, 2″ piece of peeled fresh ginger cut into thin slices, 3 large mint sprigs, and 1 sliced small lemon in a heatproof 2 qt pitcher.
  • bring 4 cups water to a boil in saucepan or tea kettle and pour into pitcher.
  • stir once and let tea bags steep 6 minutes.
  • remove and discard tea bags and mint sprigs.
  • add a touch of honey to tea, if desired (I use a Tablespoon of Manuka)
  • let cool 20 minutes.
  • add enough ice and cold water to make 6 cups (or eyeball like I do!)
  • serve over ice in glasses with fresh mint sprigs and lemon slices

Enjoy and share with your friends!

Snackage: Restaurant Style Hummus

Restaurant Style Hummus

This is the Artichoke version

This is the Artichoke version

So today’s post is about the yummiest of hummus recipes.  It’s not the ingredients that make this recipe so amazing, it’s the process of pureeing the ingredients together that creates a heavenly texture. Believe me when I say “this is the best recipe you will find for hummus – EVER!”  I have made this for friends and family and it has been gobbled up in no time flat.  If you don’t like hummus, then I guess this isn’t the post for you and you probably aren’t reading it in the first place!  Those of us who adore hummus probably already know of it’s great health benefits being that it is made from garbanzo beans ( a superfood, nonetheless), olive oil, garlic, lemon juice and other good things.

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Here is the ingredient list:

  • 3 Tbsp juice from 1 to 2 Lemons
  • 1/4 cup Water
  • 6 Tbsp Tahini, stirred well
  • 2 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1 (14 oz) can of Chickpeas, drained and rinsed
  • 1 small Garlic Clove, minced or pressed through a garlic press
  • 1/2 tsp Table Salt
  • 1/4 tsp Ground Cumin
  • Pinch Cayenne Pepper
  • 1 Tbsp minced fresh cilantro or parsley leaves

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Here’s how to make it:

  1. Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 Tbsp oil in second small bowl or measuring cup.  set aside 2 Tbsp chickpeas for garnish.
  2. Process remaining chickpeas, garlic, salt, cumin, and cayenne pepper in food processor until almost fully ground, about 15 seconds (picture A).  Scrape down bowl with rubber spatula.  With machine running, add lemon juice-water mixture in steady stream through feed tube (picture B).  Scrape down bowl and continue to process for 1 minute.  with machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed (picture C). Do not stop machine to add the wet ingredients!!!
  3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro and/or parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.  Drizzle with olive oil, and serve.
picture A

picture A

picture B

picture B

picture C

picture C

I want to mention that this a recipe for Plain Hummus (but not plain, I can assure you!).  You can add to this basic recipe whatever extra flavors tickle your fancy.  Add artichokes – drained and chopped, roasted garlic, smoked paprika, sun-dried tomatoes, curry…etc.  This is a never ending bowl of happiness right here!  Just make sure if you are counting calories to limit your helpings.  I usually eat between 2 Tbsp to 1/4 cup at a time, depending on the size of my snack/meal. I allot 70 calories to 2 Tbsp.

Recipe stolen from: Cook’s Illustrated magazine; May/June 2008 edition

Let’s Lunch! – Shrimp Fried Rice

Hello People!

Here with another food post about something I ate along the way of the losing weight journey.  I wanted to show you how I “doctor up” foods I buy at grocery stores (this one was Trader Joe’s) that are mostly prepared.  Now I don’t recommend that eating prepared (read: pre-packaged, processed meals) foods is a good idea most of the time, but once in a while it can be a meal life-savor.  This is true especially when cooking may be out of the question or time just won’t stand for it.  Just try to find the highest quality of prepared meal possible.  Organic would be best, but don’t sweat it.  I won’t at least.

_MG_0832First, start with the meal of your choice.  I don’t know why, but this appealed to me when I was shopping around at Trader Joe’s one day.  Although not the most healthy of dishes, I somehow was swept up in a moment of impulse and bought it.  Rather than throw it out, due to it’s not-so-healthy contents, I decided to use it as a base and add items to it “beef” up the nutrition factor.

_MG_0830So rooting around in my vegetable bin and freezer, I found some items that needed to be eaten up that would be perfect additions to the packaged meal.  I wanted to add: Stir-Fry oil,  a whole package of shrimp, half and onion, bell peppers, summer squash and (not pictured) a hot pepper, an egg and chopped cilantro.

_MG_0834The back of the package indicated the total calorie content so I knew that adding items would also add to the calories per serving.  Don’t forget to consider that!

_MG_0835This is the conglomeration after all was put into a pan. Oh, except for the shrimps, egg and cilantro, that happened at the very end.

_MG_0836Here is the dish almost cooked through.  It was tasty, but I won’t buy this meal again because I think I can make a better version of Fried Rice from scratch.  I guess I’m just picky that way.

Food for a Day (1)

Foodie Friday: Food for a Day – Version 1

Hello People!

An now for something completely different…Here is a birds-eye view of a day of meals I randomly filmed a few weeks back (no really, it was random; although I will admit that I did eat rather well that day).

I made a little video for you about it so here goes: