OMGoodness!!!

First I need to tell you about my dinner last night. It was AHHHHHHMAZING!!!! Yeah it was that good. 


So, all of my dinner was wonderful, but the shrimp I’m loving it and thinking about making it again this week. It’s Paleo coconut shrimp and let me tell you it was simply amazing. 

Things I like about this recipe 

  • Easy to make
  • Fast
  • And oh yeah tastes AWESOME

If you want to give the recipe a try click right here.  Seriously, click the link, you won’t be sorry. 

Along with the shrimp I had fresh green beans and a nice salad. It was a delicious dinner and there are leftovers. Can you guess what I’m having for lunch today. 

And, well dinner was followed up with this 

It is delicious although I’m wondering about the size of this thing. I mean it is HUGE I’m wondering if it’s radioactive or something I mean how else does one grow a strawberry that big. 

Okay, so now let’s talk about my goals for this week. 

Eat clean, healthy meals, and make the best food choices I can. 

Hit the treadmill 5 days this week and increase my speed by a tenth of a mile every day. 

Complete week 2 of Phase 1 of Metabolic Aftershock

Accept that there will be difficult times, but not let them define me. 

Monday: Workout 1 MA & 10 minutes on treadmill with increase speed & Kickball✔️

Tuesday: 20 minute bike ride or Wave & 10 minute treadmill with increase speed✔️

Wednesday: Workout 2 MA & 10 minute treadmill with increase speed✔️

Thursday: 20 minute bike or Pound workout & 10 minute treadmill with increased speed

Friday: Workout 3 of MA & 10 minute treadmill with increase speed ✔️

Saturday & Sunday: Have fun. ✔️

So here it is folks my goals and accountability for the week. It’s writer down and out here for the world to see so now I’ve got to do it. Thank you for taking part in this journey with me and for keeping me accountable. 

Some Grrr Moments & Aaahhhhh Moments

Today has been a day of frustration and bliss. Yeah it’s one of those days. 

The Grrrrr moments involved mowing the lawn. I hate doing it and I’m allergic so I break out in hives, itch, get stuffy, and wheezy. So it’s just not fun. But, I got it done. I tamed the jungle that was the yard. Of course it’s hotter than Hades here so I was sweating and feeling exceptionally gross by the end. 

The other Grrrrr moment that really has me on edge is Cize. It’s Shaun T’s new program that is supposed to be released today and well it’s taking forever. Right now you can only buy it with Shakeology, well I don’t drink that nonsense and therefore don’t want to buy it. I just want the program. I called BeachBody they told me it’d be released today just the discs but still hasn’t happened yet. 

I’m sorry but I think if you are going to release something you do it not this ahhhh we will get to it when we get to it. I’m going to try a few more times tonight but if it’s not up I guess I’ll wait a while for it because this is just kind of crappy customer service. 

And, now for the Aaahhhh moment. I found this recipe the other day and decided to try it tonight and OMG I’m so glad I did. 

This was an amazing dish. Zoodles with avocado pesto sauce. Holy Cannoli!!! Yeah it was amazing. I wasn’t sure about it when I started making it I mean what’s pesto without Parmesan cheese, well this one uses nutritional yeast so I can eat it while doing Whole 30 and guess what so delicious. 

I’m seriously fighting the urge to go lick the bowl it’s that good. 

  
I topped my zoodles with some grilled chicken to complete my meal and I loved every bite of it. I’m thinking that I’ll be eating some leftovers tomorrow for lunch and will be eating it cold because I think it will be pretty tasty as a cold “pasta” salad type dish.

So, click right here to find the recipe and give it a try. 

Getting This Eating Under Control

Today is Day 5 of my Whole 30 and I can say I definitely am feeling some changes. My skin was clearing up but I got my monthly visitor so I’ve had a few bits of acne pop up. My joints aren’t feeling as swollen, which is nice because my knees have been bothering me a lot. I’m still feeling tired and having difficulty falling asleep, but I think the whole falling asleep thing is just because my mind is racing with all of the things I need to get done in this house. I need to learn to shut the brain off. The biggest change is I’m not hungry nor am I snacking between meals. I need to remember this that eating whole real good food results in me eating way less then when I eat crap food. 

It’s hot here in VA so basically all of my cooking has been done on the grill as I want nothing to do with starting my oven. The house is hot enough without the added heat from the oven. 

Today I tried out 2 new recipes. I made a watermelon cucumber mint salad to go with my lunch, and it was delicious. It is definitely going to be a go to summer salad for me. The second was balsamic lemon Rosemary grilled chicken. Holy cow it is awesome. So tasty lots of flavor. Another way I will be making grilled chicken. I have a new chicken burger recipe planned for dinner tomorrow night which I’m super excited about. 

Seriously, if you think it’s hard to eat clean it’s not. There are so many amazing recipes out there and a lot of them are easy and not very time consuming. 

I mean the salad I made it was 5 minutes of prep work and the chicken was like 2 minutes of prep work. I did have to do the prep a bit in advance as the chicken needed to marinate and you want the flavors to meld together, but overall time you have to put into it not much at all. 

Now, does the chicken take longer to cook then say running through the drive thru yes absolutely but at least you know what you are getting when you cook it at home. 

And, I’m enjoying watermelon lime infused water. 

Here and here are the recipes I used for today’s yumminess. 
Enjoy your weekend. 

New Recipes & A New App

In the last 2 days I’ve tried 3 new recipes. Thank you Pinterest. All of the recipes are super easy to make and super tasty.
The first one I’ll just describe for you since it is that easy to make. You need a package of kielbasa, a green pepper, a red or yellow pepper, or another green pepper it really doesn’t matter, an onion, and 2 large potatoes. I used sweet potatoes to keep it Paleo but you can use regular potatoes of you so choose. You cut everything up into chunks and throw it in a heavy skillet with a little olive oil. Cook away. I will say that I cooked the potatoes a bit by themselves before adding everything else since they take more time than the other ingredients. It was what we had for dinner last night. There was plenty of leftovers, which I will be sticking in the freezer for a later date.
Here’s what it looked like:

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The next recipe is amazing. Even being Paleo I can still have Belgian waffles. I made a pumpkin spice Paleo waffle. These are so good. I am actually going to make up a double batch of the batter again tomorrow and freeze them. So another quick breakfast option for when I’m pressed for time.
I mean check this out doesn’t it look just really tasty. I even had some turkey bacon with it.

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If you want to try them, just click right here.
The last recipe is a Paleo clone of Starbucks pumpkin spice scones. I just made these today. Actually I just pulled them out of the oven. I made mine more into cookies since I was to lazy to shape them into scone like shapes. The recipe calls for a glaze, actually 2 glazes a vanilla glaze and than topped with a pumpkin glaze. I opted not to do the glazes but, they are still delicious. I haven’t had a pumpkin scone from Starbucks in years, because of that whole gluten thing, but I can tell you that these are great. I made 2 dozen of them so you guessed it some of them are going in the freezer. And, here you go peeps click right here and get yourself the recipe. Give them a try they are super tasty.
Okay, now in the title I told you about a new app. I just discovered TwoGrand. Have you heard of this app? It’s an app where you take a photo of what you’re eating. It’s uploaded and then everyone can see what you’re eating. I don’t know about you but if everyone in the webisphere, is that a word if not it is now, is going to see what I’m eating I’ll be making better choices. You do a whole profile about your food choices and how you associate with food and they recommend people to follow and of course you can follow whoever you want as well. So, if you’re on TwoGrand my username is AbbyR add me I need some friends on the app since I just started it this morning.
So there you have some recipes and an app.

A Twist On Mac And Cheese

My. Bountiful Basket was quite bountiful giving me both a spaghetti squash and broccoli, which I love, along with many other tasty veggies and fruits this past week. With being gone over the weekend I found myself needing to cook the spaghetti squash and broccoli quick like before they went bad.

I decided to look on Pinterest a favorite site of mine to see what I could find that would incorporate both, and boy am I glad I did. I found a recipe for spaghetti squash Mac and Cheese, where the spaghetti squash is the Mac, of the Mac and Cheese. The recipe also called for broccoli to be mixed in with the squash, which when I make Mac and Cheese I always add broccoli to it. This recipe sounded perfect.

I made the recipe tonight, and guess what it was perfect. The spaghetti squash, broccoli, and cheese sauce all together was delicious. I have leftovers to go with tomorrow night’s dinner and I’m already dreaming about it. It was delicious.

I used to always have spaghetti squash with a little butter and parmesan cheese, but I’m so glad I’m finding new recipes to try with it. I will definitely be trying this one again. It’s low in carbs and the calories are a lot lower than your regular run of the mill Mac and Cheese, I of course won’t be giving up on real Mac and Cheese, it’s a favorite of mine, but I will be enjoying this dish from time to time.

If you’d like to give it a try, you can find the recipe here. 

If you try it let me know what you think of it.

Some Yummy Goodness

I take part in Bountiful Basket, and this past week I found myself adding the Italian Veggie Pack to my normal order. I know that when I do this I’ll be getting some squash and eggplant, some of my favorite foods.

I decided to make a veggie lasagna tonight for dinner.  I cut the squash and eggplant into thin strips and used them as my noodles.  I also got to try out some of my homemade tomato sauce, as in I made it from tomatoes from scratch. Again, this was thanks to Bountiful Basket and a great price on 25 pounds of tomatoes.

Yes, that’s right folks, I made tomato sauce from tomatoes and learned how to can this past fall. And, it’s pretty cool, but wow what a long process.  But, I will say this the sauce was amaze-balls, and if we weren’t in the process of packing and getting ready to move I might be tempted to buy more tomatoes and make more sauce, but we are moving, and I really don’t need to create more stuff for me to pack and take along with us. But, seriously the sauce was DELICIOUS!

So, I got to use some of my homemade sauce and vegetable noodles, so to speak, and mixed up some fat-free ricotta, part skim mozzarella, and a little parmesan cheese for the filling, and well it was some mighty fine and tasty lasagna if I do say so myself. As, for the nutritional value well I can’t complain too much about that either. Best part is there is several meals leftover, that will be heading into the freezer for me to take out at a moments notice to eat whenever the mood strikes me.  Clearly, the mood will have to strike me before we move.

For the husband, since he won’t touch eggplant, I made him Chicken Parm.  But, since he’s eating Paleo, we skipped the breading of the chicken and the frying it.  I used some olive oil to brush on the chicken breast and sprinkled some Italian seasonings on it, and grilled it up. Have I told you about my stove top? It’s made by Jenn-Air and is amazing.  I think it’s from 1970, but who cares. I want to take it with us, my us and says NO! Anyway, this stove top can be changed up.  There are 2 glass cooktop plates with 2 burners each, there is also a griddle, and a grill top. So that’s right folks while I was prepping my veggie lasagna, I was grilling the husband’s chicken in my kitchen on my stove top. Come on, you know you want my stove top now too.  Anyway, he had grilled chicken I put it in the pan with some sauce and topped it with mozzarella and let it bake till it was all hot, bubbly, and complete goodness.

Along with this we had caesar salad, and our appetizer earlier in the evening was bruschetta. Did, I mention I had made that with the tomatoes we had gotten earlier in the fall and canned it as well.  It was another delicious homemade item.  So, yes it was a full on Italian dinner in my house, and it was made even healthier just by making a few slight changes.

Happy Friday!

Fennel Who Knew

This week in my Bountiful Basket there were 2 fennel bulbs. I wasn’t even sure what they were, and had to ask. I have stayed away from fennel because I’ve heard it tastes like licorice and a licorice fan I am not. But, okay this is what was given to me, guess I’ll be trying fennel this week was my thought.

I came home and began looking on Pinterest for a recipe to make with fennel. Most of them either had you roasting or sautéing it with some spices. Hmmmm, I didn’t think that was quite going to make it work for me.  Then, I found it. A fennel apple gratin.

Now, this is nowhere near a healthy choice, the recipe calls for lots of butter, buttermilk, and parmesan cheese. The only thing healthy is the apple and fennel, and well by the time it’s done being coated in butter, buttermilk, and cheese I’m not even sure you can call the fennel and apple healthy anymore.

I decided to give it a try anyway, using light butter, reduced fat buttermilk and parmesan. I chopped up the fennel and granny smith apples, and went to making the sauce. The recipe calls for a whole cup of parmesan and I found that to be too much. So I did lighten the cheese factor a bit. After whipping up the dish and placing it in the oven within 10 minutes, my kitchen was smelling amazing. After the 30 minutes of bake time I was ready to dive in. There were some delicious smells coming from my kitchen that’s for sure.

I took a serving of the gratin, and prepared myself for the licorice taste. I was pleasantly surprised by the taste. There was a bit of a licorice taste, but nothing that made me scrunch up my face and think no way am I eating this. It was actually quite tasty.  Of course this could have to do with the cheesy goodness that it was coated in. Either way I enjoyed it, and will be enjoying leftovers later this week.

You can check out the recipe here.

Let me know if you try it and how you like it.  And, also let me know ways you prepare fennel.

Roasted Parmesan Rosemary Potatoes

I take part in Bountiful Basket, and at some point had gotten fresh rosemary, and a 3lb bag of potatoes. Tonight I decided to do something with them.

I washed, and cut the potatoes into chunks, and threw them into a Ziplock bag. Along with the potatoes I used some of the fresh rosemary, olive oil, and parmesan cheese. I mixed everything together, and by mix I mean I gave it all a good shake.  After making sure the potatoes were well coated I dumped them onto a greased baking sheet.  I sprayed the sheet with some Pam, but feel free to use whatever you like.  I made sure the potatoes were in a single layer, and tossed them in a 450 degree pre-heated oven. I let them cook for 15 minutes and then flipped them over and cooked for another 15 minutes. After removing them from the oven I drizzled a little more olive oil and parmesan over the top.

And, well here they are

Squashed

This past week I got 3 yellow squash in the Bountiful Basket delivery. I had originally planned on making stuffed squash with it. I’ve made the same thing with zucchini before, and it was delicious. I however, changed my mind and really didn’t want to have to start dinner an hour before I wanted to eat.

Instead I whipped up sautéed squash in tomato sauce. I didn’t follow any recipe because well how hard is sautéing some veggies and adding tomato sauce to it. I did however photograph the steps.

First I rinsed the squash and set to cutting them up into rounds of roughly the same thickness, otherwise your cooking time will vary greatly for the thicker and thinner pieces.

Cutting the squash

I then placed all of the squash in a pan with just a little olive oil, and let them sauté. Making sure to give them a quick stir to avoid sticking and or burning.

image

Sautéed squash

Sautéed squash

While the squash was sautéing I added some herbs.  I used an Italian Herb Blend, but you can season it with whatever your heart desires. After the squash had reached my desired doneness, is that even a word? I added tomato sauce to the pan. I unfortunately didn’t have any homemade sauce on hand, so I used a jar of Newman’s Own that I had in the cupboard. I allowed the sauce and squash to simmer, allowing the sauce to get hot.

Almost done

Almost done

Once everything was good and hot I scooped up some onto a plate and topped with parmesan cheese.

Looking yummy

Looking yummy

I could have served it with pasta, but I choose not to have pasta tonight, and instead paired it with a gluten-free dinner roll, I mean I was going to need something to soak up the extra sauce with. Along with the dinner roll I made a tomato and mozzarella salad, which went perfectly with dinner.

Time to eat

Time to eat

I finished off my meal with a cup of Apple Cider, because it’s fall, I love the stuff, and I need to finish the jar in the fridge.

Hope this Monday has found you in good spirits.