When you're trying to go low-carb, you tend to fantasize about nothing but carbs.
For me, it was mostly about sauce. Not just sauce, because most of those are diet-friendly, but the way I like sauce best when it clings in between the nooks and crannies of a silly-shaped piece of pasta or a dry, chewy, almost-stale-but-not-quite piece of baguette. One of my absolute favorite things to do in the kitchen is make sauce - any kind, really - and it's actually been kind of hard to get into making sauce for myself and my family because I'm almost sad or depressed that I can't use it on the foods I'm used to.
That, and honestly, the last couple weeks have absolutely exhausted me. It's crazy how your body reacts to change. Some people get huge bursts of energy and some get absolutely depleted. I was the latter, no doubt. I've noticed that the feeling of fatigue has started to dissipate in the last few days, though. My body is learning to adapt and the weight loss and healthy lifestyle have started to affect my energy levels in a positive way, but it was rough waters there for awhile. I think a big factor for me personally was the fact that I work night shifts. I constantly change my sleep schedule, making it much harder for me to find a solid routine for my body to understand.
I will say that I'm already fantasizing about new clothes I want to buy. That's what a slimmer frame will do for you! Since it's winter, the most appropriate clothing is layers of thermals and knit sweaters and decorative scarves so that's likely what I'll be stocking up on. I saw a couple ideas on Pinterest about repurposing Goodwill sweaters into cute winter accessories like leg warmers, scarves and beanies, all of which I'm hugely obsessed with right now, so I might be trying that out soon and will post whether or not that turns into an epic failure.
I tried knitting a few months ago, based off of some Pinterest tutorials. I even got some coworkers involved in it, but we've since given up. It seems like something interesting to pass the time and make cool goodies, but in my neck of the woods, our only craft store is Michael's and I have not been overly impressed with their selection of yarn. Anyone have any good intel on good supply companies? Or some easy beginner tutorials you think might work for me? Keep in mind that I'm rather fickle and can't keep my attention on one thing for an extended period of time...
Getting back to food, I've had these squash (squashes?) and zucchinis sitting around in my house for quite a while. They're a product of my garden and I have used some here and there for dinner but never as the main course. I saw this idea for making ribbon pasta and figured that it was as good a time as any to try it out.
I made this with a butter garlic sauce and it's very mild in comparison to other sauces, meaning that you can definitely detect the veggie flavor under the sauce. I did experiment a little at the end of my dinner by chucking a little dollop of Alfredo sauce on the ribbons and it did a much better job of concealing the fact that you're not actually eating pasta. However, I really enjoy the taste of zucchini and squash so butter and garlic was more than enough for me.
You could make this as a side or a main course if you're looking for something vegetarian. This would also be excellent with some juicy, garlicky strips of chicken and even though I'm not a shrimp-eater, I imagine the flavors of this dish would make for a delicious scampi.
If you're looking for something that will satisfy your craving for pasta, this is it!
Butter & Garlic Vegetable Ribbons
1 yellow summer squash
1 zucchini
2 tbsp. butter
2 tbsp. minced white onion
2 tbsp. minced garlic
4-6 tbsp. melted butter
1/4 cup chopped fresh parsley
Salt & Pepper to taste
Grated parmesan cheese, for garnish
Use a vegetable peeler or mandolin to cut squash and zucchini into thin ribbons.
Saute onions in 2 tbsp. butter in a large pan over medium heat for 3-5 minutes, or until translucent. Add garlic and cook an additional minute.
Toss in the zucchini and squash and cook until soft, about 5-7 minutes.
Pour melted butter into the pan and coat the ribbons, cooking an additional 1-2 minutes. Add in fresh parsley and seasoning. Toss to coat.
Serve with freshly grated parmesan.
Thursday, October 16, 2014
Wednesday, October 15, 2014
Spaghetti Squash Au Gratin
This low-carb thing is getting easier.
I never thought I'd say it because it seemed so daunting having to give up bread and pasta and sugar, three things I REALLY enjoy, for a long period of time.
It's been a long couple weeks but I think I can say that I'm almost done craving carbs.
Almost.
I'm still having trouble with the mouth-watering sensation that comes on when I walk past a pizza joint or a bakery. Even though I've come across some neat recipes for pizza and baked goods that boast far less carbs than the real thing, the REAL thing is still really hard to pass up.
Part of the biggest hurdle was finding activities that would occupy my time whenever I felt like I wanted to cheat. Working out, walking my dog, and even cleaning my house became ways of distracting myself from my cravings and hunger. Now that these cravings have mostly subsided, my pants fit so much better and my house is cleaner than ever.
To help curb my cravings for pasta, I've been using spaghetti squash. There's still carbs in squash, but nothing like pasta. When I came across this recipe, I decided this would be a great way to add a cheesy, pasta-like side dish to my protein.
If you're looking for something cheesy, carby, potato-y, delicious, and satisfying, this dish will hit the spot and make you feel like you're not missing out on any food groups!
Spaghetti Squash Au Gratin
1 spaghetti squash, halved and deseeded
2 tbsp. olive oil
1 white onion, finely diced
2 tbsp. minced garlic
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp ground nutmeg
Salt & Pepper to taste
Preheat oven 350F.
Place spaghetti squash halves on a cooking sheet, cut-side down. Bake for 1 hour.
Use a fork to scrape the squash out of the rind into a bowl.
In a sauté pan, cook onion for 3-5 minutes in olive oil over medium heat, or until onion is translucent.
Add garlic and cook an additional minute. Pour onion and garlic into bowl with spaghetti squash. Add the rest of the ingredients to the bowl and stir well.
Preheat oven 350F.
Pour the squash mixture into a greased 8x8 casserole dish.
Bake 30 minutes, or until top is crusty and golden brown.
I never thought I'd say it because it seemed so daunting having to give up bread and pasta and sugar, three things I REALLY enjoy, for a long period of time.
It's been a long couple weeks but I think I can say that I'm almost done craving carbs.
Almost.
I'm still having trouble with the mouth-watering sensation that comes on when I walk past a pizza joint or a bakery. Even though I've come across some neat recipes for pizza and baked goods that boast far less carbs than the real thing, the REAL thing is still really hard to pass up.
Part of the biggest hurdle was finding activities that would occupy my time whenever I felt like I wanted to cheat. Working out, walking my dog, and even cleaning my house became ways of distracting myself from my cravings and hunger. Now that these cravings have mostly subsided, my pants fit so much better and my house is cleaner than ever.
To help curb my cravings for pasta, I've been using spaghetti squash. There's still carbs in squash, but nothing like pasta. When I came across this recipe, I decided this would be a great way to add a cheesy, pasta-like side dish to my protein.
If you're looking for something cheesy, carby, potato-y, delicious, and satisfying, this dish will hit the spot and make you feel like you're not missing out on any food groups!
Spaghetti Squash Au Gratin
1 spaghetti squash, halved and deseeded
2 tbsp. olive oil
1 white onion, finely diced
2 tbsp. minced garlic
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp ground nutmeg
Salt & Pepper to taste
Preheat oven 350F.
Place spaghetti squash halves on a cooking sheet, cut-side down. Bake for 1 hour.
Use a fork to scrape the squash out of the rind into a bowl.
In a sauté pan, cook onion for 3-5 minutes in olive oil over medium heat, or until onion is translucent.
Add garlic and cook an additional minute. Pour onion and garlic into bowl with spaghetti squash. Add the rest of the ingredients to the bowl and stir well.
Preheat oven 350F.
Pour the squash mixture into a greased 8x8 casserole dish.
Bake 30 minutes, or until top is crusty and golden brown.
Monday, October 6, 2014
Apple Cole Slaw
DAY 6:
I just made it through my first two shifts at work and while I struggled a bit, I'm happy to report that I did pretty well.
Coffee and soda turned out to be way harder to give up than I anticipated, and I did cave a bit. However, I only drank probably half or less of what I usually do. I successfully avoided the urge to order fast food with my other coworkers, but did not manage to meander past a homemade pumpkin doughnut my coworker made. Despite that, I made it through the weekend without too much trouble, so hopefully, it's only going to get easier.
I'm considering making a switch from coffee to tea. I rely on caffeine pretty heavily when I'm working, but tea seems like it might be a healthier option. I just don't know if it will give me the same kick that a big cup of coffee would. Any suggestions/advice???
This week, I'm concentrating on exercise, trying to establish a routine so I'll continue to do it. I enjoyed doing the yoga/pilates workout, but I've been a bit too busy the last couple days to do it. Walking and running is slightly hampered by the change in weather we're experiencing and my absolute disgust at having to turn on the heating system in my house. I know it's October, but I just can't fathom that this, again, is my life until probably March. As much as I love fall and winter, the first day of artificial heat always depresses me to no end.
That being said, apples are a big fun part of fall for me, so cooking and baking with them always makes me feel a little bit better. Every year in my neck of the woods, everybody flocks to two specific locations, the apple orchard and the cider mill. The orchard is a great place for families to walk through rows upon rows of apple trees, picking their own bright red apples to take home. The cider mill sits up against a shallow river surrounded by trees. The large back deck provides the perfect scenery for sitting outside and enjoying hot cider and a fresh cider doughnut. Two things I absolutely look forward to doing every year.
With my bag of fresh apples, I've been trying to think up some healthy ways to use them. My favorite ways are obviously in the form of pies, fritters and big dollops of apple butter. I decided to use apples in my cooking since baking is pretty much nonexistent for me right now. I loved the idea of chopping apples up julienne-style and tossing them among some cabbage and carrots for a sweet slaw.
My favorite slaw dressing is, unfortunately, a mayo-based one (I never seem to prefer the healthier options in life first!), so I continued that theme here, adding a little apple cider vinegar for extra tang and sweetness. I've head of people substituting Greek yogurt for mayo, but there's actually less carbs in mayo (and way more fat, yikes!), so I'll be sticking to mayonnaise for now. But, the yogurt idea is something I'll be keeping in mind for next year.
I'm busy brainstorming what this cole slaw would work well on and I think I've come up with something promising, but you'll have to wait and see. Until then, do any of you lovely people have suggestions for serving this deliciously sweet slaw???
Apple Cole Slaw
2 red apples (I used Cortland apples), julienned
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup julienned carrots
1/4 cup mayonnaise
1/8 cup apple cider vinegar
1 tbsp. honey
1 tbsp. lemon juice
Place the sliced vegetables into a large bowl.
In a separate bowl, combine the mayo, vinegar, honey and lemon juice together.
Pour the dressing over the slaw and mix well, coating all of the vegetables.
I just made it through my first two shifts at work and while I struggled a bit, I'm happy to report that I did pretty well.
Coffee and soda turned out to be way harder to give up than I anticipated, and I did cave a bit. However, I only drank probably half or less of what I usually do. I successfully avoided the urge to order fast food with my other coworkers, but did not manage to meander past a homemade pumpkin doughnut my coworker made. Despite that, I made it through the weekend without too much trouble, so hopefully, it's only going to get easier.
I'm considering making a switch from coffee to tea. I rely on caffeine pretty heavily when I'm working, but tea seems like it might be a healthier option. I just don't know if it will give me the same kick that a big cup of coffee would. Any suggestions/advice???
This week, I'm concentrating on exercise, trying to establish a routine so I'll continue to do it. I enjoyed doing the yoga/pilates workout, but I've been a bit too busy the last couple days to do it. Walking and running is slightly hampered by the change in weather we're experiencing and my absolute disgust at having to turn on the heating system in my house. I know it's October, but I just can't fathom that this, again, is my life until probably March. As much as I love fall and winter, the first day of artificial heat always depresses me to no end.
That being said, apples are a big fun part of fall for me, so cooking and baking with them always makes me feel a little bit better. Every year in my neck of the woods, everybody flocks to two specific locations, the apple orchard and the cider mill. The orchard is a great place for families to walk through rows upon rows of apple trees, picking their own bright red apples to take home. The cider mill sits up against a shallow river surrounded by trees. The large back deck provides the perfect scenery for sitting outside and enjoying hot cider and a fresh cider doughnut. Two things I absolutely look forward to doing every year.
With my bag of fresh apples, I've been trying to think up some healthy ways to use them. My favorite ways are obviously in the form of pies, fritters and big dollops of apple butter. I decided to use apples in my cooking since baking is pretty much nonexistent for me right now. I loved the idea of chopping apples up julienne-style and tossing them among some cabbage and carrots for a sweet slaw.
My favorite slaw dressing is, unfortunately, a mayo-based one (I never seem to prefer the healthier options in life first!), so I continued that theme here, adding a little apple cider vinegar for extra tang and sweetness. I've head of people substituting Greek yogurt for mayo, but there's actually less carbs in mayo (and way more fat, yikes!), so I'll be sticking to mayonnaise for now. But, the yogurt idea is something I'll be keeping in mind for next year.
I'm busy brainstorming what this cole slaw would work well on and I think I've come up with something promising, but you'll have to wait and see. Until then, do any of you lovely people have suggestions for serving this deliciously sweet slaw???
Apple Cole Slaw
2 red apples (I used Cortland apples), julienned
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup julienned carrots
1/4 cup mayonnaise
1/8 cup apple cider vinegar
1 tbsp. honey
1 tbsp. lemon juice
Place the sliced vegetables into a large bowl.
In a separate bowl, combine the mayo, vinegar, honey and lemon juice together.
Pour the dressing over the slaw and mix well, coating all of the vegetables.
Friday, October 3, 2014
Moroccan Rainbow Carrot Salad
DAY THREE:
I am wholeheartedly concerned that this entire blog is going to turn into a daily reminder of how I totally suck and can't stick to my diet.
Because that is my life so far. The last two days have been really hard. Temptation is literally everywhere, and from the minute I put limits on what I would allow myself, I started craving EVERYTHINGGGG I could no longer have.
Yesterday, I got my walk in and grabbed all three dogs and shoved them into the car for a leisurely ride amongst the beautiful fall foliage. That led to a stop at the Amish market near my house where, literally, everything was pumpkin spiced. From candles and chapstick to coffee creamer and whoopie pies, I couldn't escape it. Not to mention that I was still in yoga pants from my walk so I totally looked like a pumpkin-spice-obsessed-kind-of-girl anyway. You know what girls I'm talking about. Chances are, you might be one of them. Like me.
Anyway, I managed to escape with only a pumpkin spice latte with sugar-free creamer (still tons of calories, mind you, but more forgivable than a whole slice of pumpkin pie) and a package of beef sticks for the dogs to fight over. Battle slightly won.
Then, I went home and caught up on some recorded television while the dishwasher and washing machine ran because I like to think that their ability to run independently from me still makes me an expert multi-tasker - "What did I do today? I did the dishes, the laundry and fantasized about Sons of Anarchy, all at the same time." Speaking of which, I hope you're all watching SOA because It. Is. Nuts. I want to walk around in Kurt Sutter's brain for like an hour because I'm fairly certain it works completely opposite of mine. So much destruction. So much anxiety. For someone who thought Charlie Hunnam's Jax was way hotter than he could ever be scary... I was wrong.
The rest of my TV watching experience had to be more lighthearted, just for the sake of helping me cope with what the Sons put me through emotionally. The Big Bang Theory and The Tonight Show with Jimmy Fallon always make me smile. Seriously, I want to be real-life best friends with Sheldon Cooper and desperately yearn for the day when I can invite friends to my house purely for the purposes of having a lip sync contest or an unpredictable game of 'What's In The Box?'
I will say, though, the challenge for me yesterday was sitting down to watch my shows without snacking on something terrible for me. Before, it was always a bottomless bag of chips or a bowl of ice cream. This time, I held off as long as I could, knowing that it wasn't hunger that preoccupied my brain, but the habit I'd developed of snacking during DVR time. When I did finally break, I opted for baby carrots and dip. Might not seem like much, but it was a pretty substantial victory for me.
I did great until late last night, when I got a surprise phone call from an old friend from high school who was in town and hoping to catch up at the local bar for beer and wings. Wings? I'm not really a fan since most bars don't cook them up the only way I like them: boneless. So, that was fine. But the beer? I can straight up tell you I don't have a drinking problem by any means, but having a beer at this establishment was like another habit. I never walked into this place, and DIDN'T have one. It didn't help that the bartender and wait staff are all friends of mine who know my preferences and never hesitate to slam my brand down on the bar in front of me before I even have to ask.
So, there you have it. I gave in to a beer. Or three. Three beers. Not low-carb. Mostly all-carb, really. I'm not impressed by my lack of willpower, but I'm hoping from here on out I can be a little stronger about saying 'no' to all the bad foods and drinks I'm used to. For me, like most people, dieting and weight loss is all about breaking bad habits, and I'm doing it slowly but surely.
OK, so enough about my day. I made you another salad. I'm trying to make salads that are different from your typical lettuce and veggies and maybe a little protein on top. And, I'm trying to stuff every bite with as much flavor as humanly possible so I don't feel deprived.
These carrots were a farmer's market find and I wanted to find a way to use them that would show off their pretty colors. There's so much flavor in this that I can't... I don't even... It'll just blow your mind. I'm not well versed in the ways of Moroccan food but I knew I loved the flavor of cumin so I tried it, and now I'm dying to try more.
Be prepared to see a lot more Moroccan-inspired recipes from here on out because I am slightly obsessed!
Moroccan Rainbow Carrot Salad
3 cups chopped, peeled rainbow carrots
2 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 tbsp. minced garlic
2 tsp. ground cumin
1 tsp honey
1/2 tsp sweet paprika
1/8 tsp cinnamon
Salt & Pepper to taste
1/2 cup fresh chopped parsley
Bring a pot of water to a boil. Cook carrots in boiling water for 5-7 minutes, or until fork tender. Drain.
In a large bowl, combine the rest of the ingredients together. You may desire to hold the parsley for a garnish at the end.
Add the carrots to the bowl and gently toss the carrots to evenly coat them with the dressing.
I am wholeheartedly concerned that this entire blog is going to turn into a daily reminder of how I totally suck and can't stick to my diet.
Because that is my life so far. The last two days have been really hard. Temptation is literally everywhere, and from the minute I put limits on what I would allow myself, I started craving EVERYTHINGGGG I could no longer have.
Yesterday, I got my walk in and grabbed all three dogs and shoved them into the car for a leisurely ride amongst the beautiful fall foliage. That led to a stop at the Amish market near my house where, literally, everything was pumpkin spiced. From candles and chapstick to coffee creamer and whoopie pies, I couldn't escape it. Not to mention that I was still in yoga pants from my walk so I totally looked like a pumpkin-spice-obsessed-kind-of-girl anyway. You know what girls I'm talking about. Chances are, you might be one of them. Like me.
Anyway, I managed to escape with only a pumpkin spice latte with sugar-free creamer (still tons of calories, mind you, but more forgivable than a whole slice of pumpkin pie) and a package of beef sticks for the dogs to fight over. Battle slightly won.
Then, I went home and caught up on some recorded television while the dishwasher and washing machine ran because I like to think that their ability to run independently from me still makes me an expert multi-tasker - "What did I do today? I did the dishes, the laundry and fantasized about Sons of Anarchy, all at the same time." Speaking of which, I hope you're all watching SOA because It. Is. Nuts. I want to walk around in Kurt Sutter's brain for like an hour because I'm fairly certain it works completely opposite of mine. So much destruction. So much anxiety. For someone who thought Charlie Hunnam's Jax was way hotter than he could ever be scary... I was wrong.
The rest of my TV watching experience had to be more lighthearted, just for the sake of helping me cope with what the Sons put me through emotionally. The Big Bang Theory and The Tonight Show with Jimmy Fallon always make me smile. Seriously, I want to be real-life best friends with Sheldon Cooper and desperately yearn for the day when I can invite friends to my house purely for the purposes of having a lip sync contest or an unpredictable game of 'What's In The Box?'
I will say, though, the challenge for me yesterday was sitting down to watch my shows without snacking on something terrible for me. Before, it was always a bottomless bag of chips or a bowl of ice cream. This time, I held off as long as I could, knowing that it wasn't hunger that preoccupied my brain, but the habit I'd developed of snacking during DVR time. When I did finally break, I opted for baby carrots and dip. Might not seem like much, but it was a pretty substantial victory for me.
I did great until late last night, when I got a surprise phone call from an old friend from high school who was in town and hoping to catch up at the local bar for beer and wings. Wings? I'm not really a fan since most bars don't cook them up the only way I like them: boneless. So, that was fine. But the beer? I can straight up tell you I don't have a drinking problem by any means, but having a beer at this establishment was like another habit. I never walked into this place, and DIDN'T have one. It didn't help that the bartender and wait staff are all friends of mine who know my preferences and never hesitate to slam my brand down on the bar in front of me before I even have to ask.
So, there you have it. I gave in to a beer. Or three. Three beers. Not low-carb. Mostly all-carb, really. I'm not impressed by my lack of willpower, but I'm hoping from here on out I can be a little stronger about saying 'no' to all the bad foods and drinks I'm used to. For me, like most people, dieting and weight loss is all about breaking bad habits, and I'm doing it slowly but surely.
OK, so enough about my day. I made you another salad. I'm trying to make salads that are different from your typical lettuce and veggies and maybe a little protein on top. And, I'm trying to stuff every bite with as much flavor as humanly possible so I don't feel deprived.
These carrots were a farmer's market find and I wanted to find a way to use them that would show off their pretty colors. There's so much flavor in this that I can't... I don't even... It'll just blow your mind. I'm not well versed in the ways of Moroccan food but I knew I loved the flavor of cumin so I tried it, and now I'm dying to try more.
Be prepared to see a lot more Moroccan-inspired recipes from here on out because I am slightly obsessed!
Moroccan Rainbow Carrot Salad
3 cups chopped, peeled rainbow carrots
2 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 tbsp. minced garlic
2 tsp. ground cumin
1 tsp honey
1/2 tsp sweet paprika
1/8 tsp cinnamon
Salt & Pepper to taste
1/2 cup fresh chopped parsley
Bring a pot of water to a boil. Cook carrots in boiling water for 5-7 minutes, or until fork tender. Drain.
In a large bowl, combine the rest of the ingredients together. You may desire to hold the parsley for a garnish at the end.
Add the carrots to the bowl and gently toss the carrots to evenly coat them with the dressing.
Thursday, October 2, 2014
Roasted Beet Salad
DAY 2:
Well, I made it through Day Uno without strangling anyone, and only one or two minor hiccups in the way of food.
My first mistake was miscalculating the amount of creamer I use in my coffee. To be fair, I drink a lot of coffee, probably 5-6 cups a day (cups being the actual measurement, not the number of mugs which usually measure out to 1.5-2 cups). I never measure the creamer, instead opting to pour until the color of the coffee is light enough shade to meet my approval. Assuming I use one serving of creamer per cup, at 30 calories a serving, I'm looking at 150-180 calories in coffee alone.
That being said, I'm giving up coffee.
It's going to be hard, and I'm making this declaration without knowing for sure how I'm going to function on my first night shift sans caffeine, but these are empty calories that I need to say bye-bye to. And since I can't tolerate black coffee (hello... I have the taste buds of a six-year-old), I have to say goodbye to all of it.
I also failed my first peer-pressure obstacle. Ok, not really in that dramatic sense, but more like how I stopped by the elementary school my mother works at and came in contact with a jar of freshly made salsa. Not just any salsa, but 'Ellen's Salsa'. This stuff is legendary and even though Ellen gave me the recipe for it years ago, I refuse to make it because it's not 'Ellen's Salsa'. I don't know if that makes any sense, but long story short, it's not the same and I wait patiently all summer for that jar. And, the tortilla chips I inhale along with it. My mind played tricks on me, one side telling me to stay strong while the other convinced me that this was a once-a-year kind of thing and I should splurge, just this once. That side won.
Thankfully, I managed to keep myself from annihilating the whole jar, opting for one serving of chips and salsa instead of the four or five I really wanted.
The rest of the day went much better. I cooked some chicken because chicken is pretty much my whole life now. I made my dog some homemade treats using a recipe I'll be sharing later this month (in honor of Tundra's 2nd birthday). I exercised in the form of a brisk walk and a pathetic attempt at a yoga-pilates combo DVD I'm trying. I'm sure hoping that this workout gets a little easier as I get stronger because... wow. I felt like a putz, and no doubt looked like one, too. Balance and coordination need some major work.
Overall, for my first day, I think I did 'OK'. I can see where major improvements need to be made, but hopefully, chronicling my experiences will help me fix my mistakes with time.
Now, onto the food...
Beets are not something we ate regularly in my family. By that, I mean not at all. Never. Up until last year, I didn't even know I liked beets. And honestly, since I've only ever had them roasted, we still can't be sure I like them in their purest form. I do know, however, that I love them in this form: roasted and served with crumbles of bleu cheese and toasted walnuts.
And then, there's the roughage to consider. You could most certainly use spinach or arugula, as I've seen some other salads do. But me? I've got three months of spinach and arugula consumption in my future, so... no. Plus, I'm a firm believer in using all parts of the plant or animal in my cooking. Waste not, right?
So, my tender, juicy, reddish - color that should not naturally occur in nature but totally does - beets are nestled on top of their own greens. The result?
Not your typical salad, that's for sure.
Roasted Beet Salad
6 beets
2 tbsp. olive oil
Salt & Pepper to taste
1/3 cup Balsamic Vinaigrette
1/4 cup bleu cheese crumble
1/4 cup walnuts, whole
2-3 cups beet greens
Preheat oven to 375F.
Quarter the beets and place them on aluminum foil. Drizzle with the olive oil and season to taste. Close aluminum foil around beets and place on a baking sheet.
Roast for 45-55 minutes. Let cool.
In a dry pan, toast walnuts over medium heat until fragrant. Remove from heat and cool. Give walnuts a rough chop.
Place beet greens in large serving bowl. Add the beets, balsamic vinaigrette, walnuts and bleu cheese. Toss lightly, coating everything with vinaigrette without breaking apart the bleu cheese crumbles. You may wish to add those after everything's mixed together.
Well, I made it through Day Uno without strangling anyone, and only one or two minor hiccups in the way of food.
My first mistake was miscalculating the amount of creamer I use in my coffee. To be fair, I drink a lot of coffee, probably 5-6 cups a day (cups being the actual measurement, not the number of mugs which usually measure out to 1.5-2 cups). I never measure the creamer, instead opting to pour until the color of the coffee is light enough shade to meet my approval. Assuming I use one serving of creamer per cup, at 30 calories a serving, I'm looking at 150-180 calories in coffee alone.
That being said, I'm giving up coffee.
It's going to be hard, and I'm making this declaration without knowing for sure how I'm going to function on my first night shift sans caffeine, but these are empty calories that I need to say bye-bye to. And since I can't tolerate black coffee (hello... I have the taste buds of a six-year-old), I have to say goodbye to all of it.
I also failed my first peer-pressure obstacle. Ok, not really in that dramatic sense, but more like how I stopped by the elementary school my mother works at and came in contact with a jar of freshly made salsa. Not just any salsa, but 'Ellen's Salsa'. This stuff is legendary and even though Ellen gave me the recipe for it years ago, I refuse to make it because it's not 'Ellen's Salsa'. I don't know if that makes any sense, but long story short, it's not the same and I wait patiently all summer for that jar. And, the tortilla chips I inhale along with it. My mind played tricks on me, one side telling me to stay strong while the other convinced me that this was a once-a-year kind of thing and I should splurge, just this once. That side won.
Thankfully, I managed to keep myself from annihilating the whole jar, opting for one serving of chips and salsa instead of the four or five I really wanted.
The rest of the day went much better. I cooked some chicken because chicken is pretty much my whole life now. I made my dog some homemade treats using a recipe I'll be sharing later this month (in honor of Tundra's 2nd birthday). I exercised in the form of a brisk walk and a pathetic attempt at a yoga-pilates combo DVD I'm trying. I'm sure hoping that this workout gets a little easier as I get stronger because... wow. I felt like a putz, and no doubt looked like one, too. Balance and coordination need some major work.
Overall, for my first day, I think I did 'OK'. I can see where major improvements need to be made, but hopefully, chronicling my experiences will help me fix my mistakes with time.
Now, onto the food...
Beets are not something we ate regularly in my family. By that, I mean not at all. Never. Up until last year, I didn't even know I liked beets. And honestly, since I've only ever had them roasted, we still can't be sure I like them in their purest form. I do know, however, that I love them in this form: roasted and served with crumbles of bleu cheese and toasted walnuts.
And then, there's the roughage to consider. You could most certainly use spinach or arugula, as I've seen some other salads do. But me? I've got three months of spinach and arugula consumption in my future, so... no. Plus, I'm a firm believer in using all parts of the plant or animal in my cooking. Waste not, right?
So, my tender, juicy, reddish - color that should not naturally occur in nature but totally does - beets are nestled on top of their own greens. The result?
Not your typical salad, that's for sure.
Roasted Beet Salad
6 beets
2 tbsp. olive oil
Salt & Pepper to taste
1/3 cup Balsamic Vinaigrette
1/4 cup bleu cheese crumble
1/4 cup walnuts, whole
2-3 cups beet greens
Preheat oven to 375F.
Quarter the beets and place them on aluminum foil. Drizzle with the olive oil and season to taste. Close aluminum foil around beets and place on a baking sheet.
Roast for 45-55 minutes. Let cool.
In a dry pan, toast walnuts over medium heat until fragrant. Remove from heat and cool. Give walnuts a rough chop.
Place beet greens in large serving bowl. Add the beets, balsamic vinaigrette, walnuts and bleu cheese. Toss lightly, coating everything with vinaigrette without breaking apart the bleu cheese crumbles. You may wish to add those after everything's mixed together.
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