I hate to say it but... I am officially not 18 anymore. Ok, I can deal with it. 18 wasn't that great anyway, right? right. The one thing I wish I could magically have back from being young was the ability to eat anything I felt like and not worrying about if I would gain weight. Don't get me wrong, I am not health obsessed and am ok with not being stick thin anymore; but, I hate the way i feel and don't want to get heavy either.
SO... I am back on the wagon (at least temporarily) and planning on getting healthy. Currently I am trying to complete an 80% raw diet detox. So far it hasn't been too bad, lots of fruit and veggies and then one cooked item at dinner. I am also trying to help Chad and I not only eat healthier but quicker, cheaper and at home (we are the king and queen of eating out).
I found an amazing blog that so far has been a life saver on this journey. Crockpot365.blogspot.com is that blog. This woman is amazing. She cooked in her crockpot every day for a year, and has some awesome recipes.
So far we have tried two of her recipes:
Peperochini beef sandwiches found here: http://crockpot365.blogspot.com/2011/01/peperoncini-beef-sandwiches-slow-cooker.html
They were really good! Especially considering it only took 5 minutes to prep. Chad loves peperochinis so I knew right away we would have to try this. He loved them and it made for an easy dinner.
Corn and Crab soup found here: http://crockpot365.blogspot.com/2010/10/crab-and-corn-soup-crockpot-recipe.html
I tweaked this recipe a bit adding 2 potatoes and some fresh corn as well as the frozen. This was slightly more labor intensive getting it into the crockpot but was very tasty. This would make a great starter or cold weather meal. It is nice and heavy but not over the top.
Hopefully I will manage to post more often and share new and exciting recipes with all of you!
Wednesday, September 7, 2011
Tuesday, April 5, 2011
Leftover Special
Let me start off by saying I love my boyfriend, he really is the best. With that said, one of his few annoying bad habits is that he down-right refuses to eat leftovers. It doesn't matter what it is, if it's graced our table before he will not eat it again. The exception to that rule is if I can make those leftovers unrecognizable. One of my favorite meals for just this purpose is pot pie. I can use left over chicken, pork or turkey and veggies up quickly and easily!
Ingredients:
Leftover chicken, turkey, pork or steak
Left over or fresh veggies (I like to use carrots, celery, onions and sometimes peas or corn)
Canned or fresh gravy
Premade/store bought pie crust
Preheat the oven to the desired temperature on the pie crust box (commonly 400 or 425).
If the veggies are fresh chop and sautee them in a skillet, if cooked no need.
Combine chopped meat, veggies and gravy in a bowl, mix well to coat with the gravy.
Line your baking dish with 1 of the pie crusts making sure to leave room at the edges.
Fill the dish with the meat and veggie mixture.
Top the dish with the second pie crust and trim and excess. Then pinch the edges together to seal.
Then coat the top with egg wash to give pot pie a nice brown color (optional). I also use any extra dough to decorate the top, sometimes I will make flowers or leaves for fun.
I will also make smaller individual size pies in smaller baking dishes. This idea is great for guests. This meal can be a life saver for me as it's quick and easy and it empties out my cluttered fridge.
Ingredients:
Leftover chicken, turkey, pork or steak
Left over or fresh veggies (I like to use carrots, celery, onions and sometimes peas or corn)
Canned or fresh gravy
Premade/store bought pie crust
Preheat the oven to the desired temperature on the pie crust box (commonly 400 or 425).
If the veggies are fresh chop and sautee them in a skillet, if cooked no need.
Combine chopped meat, veggies and gravy in a bowl, mix well to coat with the gravy.
Line your baking dish with 1 of the pie crusts making sure to leave room at the edges.
Fill the dish with the meat and veggie mixture.
Top the dish with the second pie crust and trim and excess. Then pinch the edges together to seal.
Then coat the top with egg wash to give pot pie a nice brown color (optional). I also use any extra dough to decorate the top, sometimes I will make flowers or leaves for fun.
I will also make smaller individual size pies in smaller baking dishes. This idea is great for guests. This meal can be a life saver for me as it's quick and easy and it empties out my cluttered fridge.
Monday, April 4, 2011
Back to the Blogging... and Healthy Eating
Hi all,
I realize I have been seriously MIA. Between starting a new job and commuting an hour and fifteen minutes each way to get there… Well let’s just say I haven’t had a life for the past 9 months.
I am back on the wagon with a new drive to eat health and fast. My good friend Tori introduced me to a great new place to get a quick healthy meal in Huntington Beach this past weekend. The Bear Flag Fish Co.
In downtown Newport Beach, Bear Flag Fish Co. is a modern fish market. They not only offer fish and other seafood by the pound but also make tasty food to eat in house. According to Tori their clam chowder is legendary.
This hot spring day I passed on the clam chowder and opted for the salmon patty sandwich. The patty was made of ground fresh salmon, diced bell peppers, onions and seasoning. The salmon was cooked perfectly (very juicy and tender) and was finished with lettuce, tomato and fresh French bread. This thing was huge! And I still finished almost the whole thing.
They are probably most well known for their marinated poke tuna which is served multiple ways. Just a few of the options are: a burrito, with chips as a "dip" and poke tacos (which Tori had for lunch).
If you are a seafood fan Bear Flag Fish Co. is a must try!
Check out their website here: Bear Flag Fish Co.
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