Thursday, October 24, 2013

Food Worth Blogging About!

We all have limits in life and we all, at times, try to push through those limits. The majority of the time it's for the better. Like when you're running a 5k and trying to beat your best time or do just one more mile on the treadmill at the gym in the morning. Then there's the time when you push yourself that aren't so good. One more cocktail at the bar (fully knowing you can barely see straight) or polishing off the ENTIRE bag of chips when you told yourself you would only have a handful.

Sunday was a day I just pushed myself to the limit and came to an important conclusion... 2 cupcakes in one sugar binge sessh is JUST A LITTLE too limit is about a cupcake and a half on a lazy Sunday before feeling completely nauseous.

Enough of that so I have got pat myself on the back for this one but dinner tonight was STELLAR!!!!! For all those with dietary shinnaigans this is good for those who are gluten free, vegetarian friendly, can be done vegan and drum roll please......only 7 ww points (for how it is made listed below).

I give you Vietnamese Fried "Rice"!!!!!! It's more like the texture of cous cous so think cous cous not rice when you are eating this. This was so freaking good but bare with me folks and trust me here. It's worth making your kitchen a mess and using almost every dish you have. :) Start to finish it took me about 45 mins total.

For the sauce....toss everything listed below in a separate bowl and put it aside:
- 1/4 cup of water
- 3 Tbsp of fresh squeezed lime juice
- 2 Tbsp of fish sauce or ginger and soy sauce (your choice)
- 1 1/2 Tbsp of a sweetener (white sugar, brown sugar, agave or honey) 
- 1/2 Tbsp of apple cider or rice wine vinegar
- Some chili flake in for a kick

*Ok now that's done....taste it...adjust it as you need to. You really can't mess this up 

For the "rice": 
- 1 head of cauliflower (ends up being about 3 cups or so once you "grate it up")
- 2 large carrots diced or chopped
- 1/2 of a sweet onion diced
- 4 cloves of garlic minced
- baby bok choy chopped (as much as you want) or any other veggies you like
- 2 eggs (scramble) if vegan (used crumbled tofu)
- 14 - 16 grilled shrimp (about a pound) if vegan use marinated grilled shiitake mushrooms
- 5 green onions chopped
- 1/4 cup of chopped cilantro 

*Chop up the cauliflower into smaller pieces and toss it in food processor. Pulse it until it resembles cous cous texture. 

Time to get dirty people!!!
In a non stick frying pan put about a tablespoon oil of your choice (something without a lot of flavor) and throw in the onions, carrots and garlic. Toss them around until the onions are translucent. Throw the baby bok choy or whatever vegetables you like. Toss them around until those are cooked through. 

In a separate pan put another tablespoon of oil (again of your choice) and heat it up. Put the cauliflower in there. Let it get a little brown (about 3 mins) and then toss it around...keep going with this for about 10 mins total until you get little brown pieces throughout the cauliflower. 

Make a "well" in the middle of the pan (move the cauliflower aside to create a hole in the middle of the pan). Throw the raw scrambled eggs in the pan and mix it all together over the heat. (Or toss in the crumbled tofu)

Take the cauliflower "rice" and combine it in the other frying pan with all of the vegetables. Toss it all together. At this time put the add the chopped up grilled shrimp or shiitake mushrooms.

Oh sweet baby are almost done (this is a long recipe uh?!) Grab that sauce you made (what now seems like hours ago) and "sprinkle" it was a spoon all over the "fried rice". Toss the scallions and cilantro with the the moment we have all been waiting for...DIG IN!

Honestly this is just awesome. Please let me know what you think!!!!

Thursday, October 17, 2013

Why Hello Fall......

I love the fall. I think almost everyone in the North East claims it as their favorite season for the sheer fact that summer here isn't all it's cracked up to be. Who likes the outdoors to smell like a gym locker because of the humidity and when you step outside you literally just sweat... (not this guy)...
I in fact look forward to fall for three reasons only...

1. Cooler weather makes for GREAT outside walking...well for any kinds of outdoor, weekend warrior crap.....
2. The chub layers are hidden behind great sweaters, jeans and tall boots. So when we have one too many "hot date nights out" during the week (please read, I'm too lazy to make dinner after work and REALLY could use a glass or 6 of wine) this becomes irrelevant due to the fabulous fashionable layers one can toss on.
3. And last but not least....Pumpkin everything (savory, sweet, breakfast, dinner, snacks....I could go on forever) and I know I am not alone in this orange pumpkin shaped boat.

Which brings me to the point of this post...I have been in a breakfast runt for the past two weeks. The egg white scrambles on the low cal english muffins just aren't cutting it anymore. And oatmeal with dried fruits and nuts just doesn't scream, "Hi, let's start your day" to me....

So last night I spent the better half of an hour looking through blogs and trying to find the breakfast smoothie of my dreams.....and man oh man did I! (If my 17 year old self could hear me talking now about my love for all things smoothie or the fact that this is the sheer highlight to my day, they would think I have 100% lost my mind) DRUM ROLL PLEASE.........

The Pumpkin Smoothie Breakfast Shake!!!!!!! I can not take the credit for this at all but I will tell you it's only 4 ww points for the entire thing (just count the banana as a separate item in your breakfast's 0 points anyway and jesus christ it's a banana!) and add more pumpkin, cinnamon, a little extra frozen banana and good vanilla. I also tossed in a few ice cubes when I was zipping it through the Vitamix this morning. (Our neighbors truly must hate us...I love that blender but it 100% sounds like an airplane is taking off in the kitchen at 6:30am)

The Good Stuff:
  • 1/3 c. pumpkin puree
  • 1 tbsp. maple syrup or brown sugar
  • 3/4 tsp. pumpkin pie spice
  • 3/4 c. unsweetened vanilla almond milk
  • 1/2 c. old fashioned oats
  • 1 to 1 1/2 bananas, frozen
  • 1/2 tsp cinnamon
The How To:
  1. Toss everything but the banana into a mason jar, put on a lid and shake the heck out of it... into the fridge it goes to refrigerate overnight.
  2. In the morning put everything including the banana into the blender with a couple of ice cubes and let the magic happen.
I can also tell you that I am excited for tomorrow morning to come, not because it's Friday or that I actually have some pretty solid weekend plans with gal pals that I haven't seen in A LONG time but to meet this smoothie again. :)

Try it....drink it and LOVE IT! Embrace fall with me people.