Archive

Archive for the ‘Dinner’ Category

SamCyn’s Juicing Adventure: Day Five

07/27/2011 1 comment

Day five has been by far the best day, thus far!

I got out of bed at around 5:45am (I was awake much earlier) to kiss my honey goodbye, then I checked my tongue and I’m happy to report, there was no white fuzz (AWESOME). Since I had to go to work, I started to prepare juice #6 for breakfast and lunch.

Because it was my first day back at work since I started this adventure, I was feeling a tad bit nervous.  It’s so weird, even though I’ve been juicing during the day for the past few days, I felt apprehensive about not packing any lunch and only bringing juice.  It’s like I felt “naked”.  So, I brought along some blueberries and strawberries as back-up.

I managed to get through the day, without eating any of the fruit.  I drank the remainder of my juice at around noon and then I went to Whole Foods Market and got myself a shot of wheatgrass.  Though not reliably substantiated, It has been argued that wheatgrass helps blood flow, digestion and general detoxification of the body.  For more information on wheatgrass, please see here.

OMG! All I drank was a 1 oz. serving and as soon as it hit my system…

POW!

It was as if I drank an 8 oz. cup of espresso.  I was wired (in a good way), I was ready for action and most of all, I felt no hunger.

That lasted for close to two hours and by the time it was quiting time, all I could think of was the veggie stir-fry we had planned for dinner.  I tell you, I couldn’t get home fast enough.

I basically tossed in a bunch of veggies into a large pan (I don’t own a Wok) along with some sesame oil and low-sodium tamari sauce.

YUM!! It was delicious! Sam loved it and said we should definitely have it at least once a week.  Mind you, there was no rice or noodles and yet it satisfied us both.  How can you go wrong when you have such a beautiful array of colors and textures from such guilt-free ingredients in every bite? As an end to our lovely meal we ate the blueberries and strawberries.

Well ladies and gentlemen, this post concludes my minimum of five days of juicing/eating only fruits and vegetables commitment and adventure.  It’s been a wonderful, eye-opening experience and I thank you for letting me share and I thank God for allowing me to survive it without any issues.

While I (and Sam, of course) do plan to continue this path of primarily eating fruits, vegetables, legumes, nuts and whole grains (minimum of 80% of the time) and exercising 4-5 days a week (like I used to), I will not be posting daily.

Instead, I will update you once or twice weekly and share any notable changes that may occur (like my return to my pre-wedding weight).  I will also share healthier and delicious dishes.  Although…I am likely to include some naughtiness…like dessert ;-).

Oh, and another thing…I truly feel really, really great!

“Those who think they have no time for healthy eating will sooner or later have to find time for illness.”  – modified from : Edward Stanley (1826-1893) from The Conduct of Life

Juice #6

Yields about 2 quarts

4 granny smith apples

1 beet

5-6 celery stalks

4 medium carrots

ginger (approx. thumb size portion)

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

Veggie Stir-fry

Yields approximately 4 servings

1 stir-fry veggies package (broccoli, snowpeas, etc)

3 garlic cloves

1 small onion

2 small yellow squash

1/2 red pepper

1 package of snow peas

1 zucchini

1 package of mushrooms

1 1/2 tablespoons of sesame oil

1 1/2 tablespoons of low-sodium tamari sauce

To prepare:

Wash, dry and cut up all veggies.  Toss into pre-heated (very hot) pan with sesame oil and tamari sauce.  Stir all ingredients around for just a few minutes, serve and enjoy.

As mentioned in previous posts, I journaled and shared the past five days of this experience to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’VE DONE.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Thank you and God Bless!

SamCyn’s Juicing Adventure: Day Four

07/26/2011 1 comment

It was really tough for me to get out of bed on the morning of day four.  Basically, way before Sam’s alarm went off at 5:30am, I had already been awake for quite some time.  Normally, I would get up at 5:30am to make some coffee for us both.  However, now that we’re on this program, there was no coffee to be made and in addition, I had the day off.  Hence, why get up, right?

Well, that was a big mistake, because in turn it just made me feel really sluggish.  It’s like the more my mind shouted, “get up”, my body replied, “oh, but the bed feels so good”.  Finally, at around 8:ish my mind won the battle and I got out of bed.  Now, when I was in my twenties, that was considered early, but now that I’m a lot a little older it’s considered way late.

I checked my tongue and the white fuzz is pretty much all gone (yipee!).  However, I just felt awful, I had no energy and my mind was in a fog.  I thought to myself, this sucks, I’ve got to do something. 

So I made myself juice # 6.

I liked this juice just as much as juice #5, if not a little better (despite the beet).

Once I had my glass of juice, I was ready for some exercise.  Thus, I went for a power-walk and did some Pilates when I got home.  Wow, that made me feel a whole lot better.  I no longer felt lethargic and I was awake, which enabled me to go about my day taking care of the things I needed to do.

For dinner I baked some eggplant with onions and garlic, which I sprinkled with a lemon-olive oil dressing and served it atop some arugula and spinach.

Though the pictures don’t do this meal any justice, I promise, it was really tasty.  Just the smell of the garlic and onions was driving us (me) crazy.  My goal was to get the eggplant a bit crisp and browned, but instead it came out soggy.  I’ll have to research on how to get this effect.  However, If any one of you know, please feel free to share :-).

In order to change we must be sick and tired of being sick and tired.  ~Author Unknown

Juice #6

Yields about 2 quarts

4 granny smith apples

1 beet

5-6 celery stalks

4 medium carrots

ginger (approx. thumb size portion)

To prepare:

Wash all veggies, cut apples in half, insert into your juicer.  Enjoy!

Roasted Eggplant and Onion

Yields approximately 2-3 servings

1 medium eggplant

4 garlic cloves

1 large red onion

Lemon-Olive Oil Dressing

1 1/2 lemons, juiced (next time I’ll use just one)

1/4 cup of extra virgin olive oil

2 garlic cloves, finely chopped

Approx. 4-6  basil leaves, finely chopped

Approx 4-6  parsley stalks, finely chopped

1/4 teaspoon mustard powder

To prepare:

Preheat oven to  400 °

Peel skin from eggplant and slice into medium-thin pieces.  Slice garlic and onion into large chunks.   Spread on a two-quart baking dish, whisk together all the ingredients for the dressing and sprinkle over ingredients.  Bake for about 10 minutes, then at 500 ° (I was trying to get it brown and crisp) for about 5 minutes.

Serve over some fresh spinach and arugula, sprinkled with any leftover dressing.  Enjoy!

As I’ve mentioned before, I am journaling and sharing this experience just to make myself accountable.  I am not a doctor, or a professional in the field of nutrition.  Therefore, I DO NOT, I REPEAT, I DO NOT RECOMMEND ANYONE TO FOLLOW WHAT I’M DOING.  If you’re interested in fasting, detoxing, juicing, etc., please consult your doctor.

Thank you!

Toad in the Hole – GCC: Menu 31

05/02/2011 1 comment

 

I completely broke the recipe and suggested sides “rules” for this week’s Gutsy Cooks Club choice, Toad in the Hole.

Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.  The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name.

Personally, I don’t get it…but hey, maybe I’m just not that “brilliant”.

Now, nothing against the English and their food, but I decided to take this dish out of England and put it in Italy.

Why, do you ask?

A) Because I had some ingredients that needed to be used.

B) My husband is Italian and I can never have enough Italian ;-).

And finally…

C) Because I can.

First up was making the batter, which included flour (I used whole wheat pastry flour), salt, milk and eggs…sound boring to you? it sure did for me, so I added the following:

  • Ground black pepper
  • 1 tsp each of fresh rosemary and parsley
  • 1/2 cup of Parmigiano-Reggiano

Secondly, place sausages in an oiled baking dish and bake for about 5 -10 minutes at 425°. 

I elected to add some garlic, onion and green pepper to bake along with the sausages (I used hot chicken sausages).

Lastly, reduce the oven temp to 400° and pour batter around the sausages and continue baking for approximately 30 minutes, or until batter is golden and crisp.  This is to be served hot. 

I served up the “toads” with some homemade baby portobello mushroom sauce and parmigiano.

What was the end result you ask?

Well, let’s just say Sam and I agreed “Italianizing” (is that even a word??) this dish was a good idea.  Otherwise, it would have been way too bland. 

Who knows, maybe if I had stuck to the recipe and served it with an onion gravy or mustard sauce (some of the suggestions) it would have been really good. 

However, to be honest with you, with all the recipes on my “to do” list, I doubt we’ll ever find out.

Ladies and Gentlemen…this concludes this week’s Edible Adventure.

“If God had intended us to follow recipes, He wouldn’t have given us grandmothers”. ~Linda Henley

Baked BBQ Wings & Potato Skins w/Cheddar and Bacon

10/03/2010 4 comments

Our first adventure from the Gutsy Cooks Club started with Baked BBQ Wings & Potato Skins w/Cheddar and Bacon, along with the butterflies in my tummy when it came down to writing about the experience …or should I say, the “writer’s block”.   We were looking forward to bringing the dishes (I doubled the recipes) to Sam’s family gathering to experience our creations and get their opinions. 

Thank God the recipes were simple, since I had to cook these dishes in the morning AND make grilled cheese french toast w/bacon (does that sound weird to anyone?) at the same exact time for my husband Sam and nephew Spencer.  I can’t tell you the pressure I was feeling and how messy my kitchen was…good thing I have the counter space to support the chaos and a husband that is willing to play sous chef/dishwasher.   I tell you, he’s a KEEPER! 

We have a preference for drummettes, so we used that instead.   I let the drummettes marinade for about 2.5 hours in the fridge, because I wanted the spices to sink in.   Per the recipe, I baked them for 20 minutes, turned them and baked for 15 minutes, then cranked up the heat to broil, to get them a little crisp for about 5 minutes.  As for the blue cheese dip, I try (really, I do) to be health/calorie conscious, so in lieu of  sour cream I made the dip with low-fat plain yogurt. 

The potatoes took about 1.5 hours to bake, which was simple enough.  However, upon preparing the bacon I found myself stumped (please don’t laugh) and not quite understanding what it means to have the rind removed and “cut into sticks”.  I’m sorry, am I missing something here?? Yes, I’m a novice and proving it, right here and now.  Why would you need to cut it into sticks? was this supposed to be done before or after cooking the bacon?? Shouldn’t the bacon just be chopped after it’s been cooked? because when I looked at the picture in the book, the bacon is in small squares.    Needless to say, I removed the excess fat, cooked the bacon and chopped up into little squares.  Sam spooned the mixture into the potatoe boats, we baked for 20 minutes at 350 and about 5 minutes on broil, to get the tops a bit browned.

So….what was the general consensus? we all agreed that the wings were good, but could have been and should have been a lot spicier/hotter, considering there is a blue cheese dip that accompanies the wings.  I don’t know, maybe I didn’t use the right type of hot pepper sauce? if you know of a good one please let me know.  Or maybe, I just didn’t use enough??  As for the potato skins, they were a hit! everyone, really liked them and agreed they are a keeper.

This concludes this Edible Adventure…

Categories: Appetizer, Baking, Dinner, Food