Running With Ginger

Marinated Flank Steak with Serrano, Jalapeno & Fresh Cilantro Salsa

2013-02-26T10:26:00.002-05:00

I'm back again with an amazing recipe that is tried and true YUMMY! Believe me, this one doesn't disappoint folks.

Just imagine juicy flank steak marinated in spices for 12 hours, then seared with a spoonful of spicy and smoky salsa dolloped on top. Sound appealing yet? That's what I thought.The reason why I love this recipe is because you seriously cannot go wrong along the way. It's basically fool proof. It all starts with a great marinade.

I put this marinade together on the fly. I cut the fat off my flank steak, sliced it in strips and placed it in my marinade.

Marinade

1 1/2 pounds of flank steak

1/2 cup fresh squeezed lemon juice

2 tbsp dried oregano

1/3 cup fresh cilantro

2 tbsp crushed garlic

1/3 cup thinly sliced spanish onion

1/4 cup worcestershire sauce

3 tbsp tamari

3 tbsp sriracha

2 tbsp extra virgin olive oil

2 tbsp Mrs. Dash Salt Free Onion and Garlic Seasoning

Salt and pepper

Mix all ingredients together and cover bowl with plastic wrap. Let ingredients marinade 2 hours to overnight, making sure to toss ingredients about halfway through process.

From there, comes the remainder of this fab recipe.

Directions

Heat a skillet to medium high heat and place 1 tbsp of olive oil in the pan. Swirl around and place half of the marinated flank steak in the pan. Allow it to get a good sear on it, and "stir fry" the steak for a few minutes. It will cook quick, so cook for 5-7 minutes. Do the same for the other half of the flank steak in the bowl.

Serrano, Jalepeno & Fresh Cilantro Salsa

7 serrano peppers (stemmed and seeded)

2 jalapenos (stemmed with some seeds remaining)

1/2 cup diced spanish onion

4 garlic cloves

1 tbsp canola oil

1/2 heaping cup of fresh cilantro leaves, rough chop

2 tsp white vinegar

2 tsp kosher salt

1 tbsp ground cumin

3/4 cup water (may be more depending on consistency wanted)

Place peppers, garlic and onion in a skillet at medium high heat with 1 tbsp of canola oil. Allow peppers to brown and blacken on the outside, and the onions and garlic to soften. Do not let the onions and garlic burn. This should take around 10-15 minutes depending on the size of the peppers. Remove and let cool for 5 minutes. Place this mixture in a food processor, along with the remaining ingredients as well as 3/4 cup of water. Process until smooth and add more water based off of what consistency you want.

From there, take steak and top with the salsa along with some toppings you like. I love this with a little bit of reduced fat sour cream to break up the spiciness of the salsa. I served this dish with a side of black beans, to make it healthy and packed full of vitamins and minerals. If you wanted to, you could easily turn this into taco filling.

Grain Free/Gluten Free Pumpkin Bars

2013-01-04T12:45:00.000-05:00

Hello gorgeous... I'm a lover of all things yummy, filled with cinnamon, almond butter and especially pumpkin. That's why these new Grain Free/Gluten Free Pumpkin Bars are the perfect fit for this Ginger!

When I stumbled upon this recipe from Detoxinista, I knew I had to make them. Let me tell you, I am SO glad I did. These will not disappoint you... I promise. The thing that I love is that they are filled with healthy fats, not a lot of sugar, and are substantial when you are craving something sweet. Just imagine pumpkin pie without the crust, and this is what you get.

Grain Free/Gluten Free Pumpkin Bars

Heat oven to 350 degrees (decrease to 325 degrees if using a glass pan)Adapted from:Detoxinista

Ingredients:
1/2 cup pumpkin puree (from scratch or canned)
1/3 cup almond butter
1/4 cup honey
2 eggs
2 teaspoons of pumpkin pie spice
1 1/2 teaspoons of pure vanilla extract
1/4 teaspoon of kosher salt
1/2 teaspoon of baking soda

Directions:

Mix all ingredients together in a large mixing bowl. To help with breaking up the almond butter and beating the eggs to help with the "rise" and "fluff" of the final product, use a hand mixing at medium speed.

Pour combined ingredients in an 8x8 pan greased with either coconut oil, low fat butter, or cooking spray.

Place in your pre-heated oven and cook for 20ish minutes or until the edges are nice and golden brown and the center is set.

Have some coffee while you wait for these little beauties to cook..

Take out of the oven and allow them to cool completely before cutting into them... Or if you are like me, cut into them the second you take them out and give yourself a nice little piece.

Look at how light and fluffy these bars came out to be... You can even see the little nuggets of crunchy almonds from the added almond butter.

Those were horrible.... obviously.

Refrigerate your left overs (if you have any).

Back Again!

2013-01-04T11:41:00.000-05:00

Well it sure has been awhile since I've posted on this blog. I've definitely neglected it a bit... well a lot. But I'm back and ready to share with you all again.
I've had A TON going on since I've posted last...

I finished up my first semester of nursing school

My husband came back from his deployment safe and sound

And right now I'm currently at a crossroads in my life

I know that everyone at some point in their life has come to the conclusion that what they're doing is just not what is made for them to do. Well, that's where I'm at. It's frustrating, but I know I need to follow what's in my mind and listen to my heart. I have so many passions, dreams and expectations for my future. It surely doesn't help that I am definitely a perfectionist as well ;)

Either way, I have a lot of exciting things coming my way, and I cannot wait to share with you all what I do decide to do! Stay tuned...

"Hawaiian" Chicken with Pineapple, Coconut Oil Sautéed Veggies and Quinoa

2012-08-16T22:51:00.002-04:00

As you know, I have recently been living in Arizona while my husband has been deployed for the past few months. I got back yesterday night and have been on a whirlwind of tasks to do since then. The last and final one was to send off my Mom to the airport today... So sad.

I didn't really want her to leave, since this will be the first test for me on my inner strength. I know that I can do this on my own, there is no doubt in my mind, but it's the fact that I have become comfortable with having my best friends and family around me for the past two months that is daunting. This leads me to my meal tonight.

I know I haven't posted in awhile, but now it will become regular again. Before I lost all my weight, and became a better me all around, I used food as a coping mechanism. Ask anyone what they do when they're sad/depressed/going through hardships, and they'll most likely tell you the same thing.

Food was my crutch.

My friend.

Needless to say, it was an unhealthy relationship.

Now a days, food sustains me and my body. I use it as a tool to mold myself into the person I am and want to further become. As a result, I make great meals that sustain me :) And here is a prime example of a fabulous meal full of everything I need to be successful!

"Hawaiian" Chicken with Pineapple, Coconut Oil Sautéed Veggies and Quinoa

Ingredients:

1 cup organic quinoa (rinsed with cold water)

2 cups water

3 large seasoned (salt/pepper/McCormick No Salt Savory Seasoning) chicken breasts (I say this because I butterflyed 3 of mine and made them thinner)

2 slices of good quality thick ham

1 whole medium sweet onion

1 can of organic pineapple rings

1 tablespoon minced garlic

5 white mushroom caps (washed, diced, stems removed)

2 teaspoons organic coconut oil

1 teaspoon organic toasted sesame oil

2 teaspoons of gluten free soy tamari

1 teaspoons of hoisin sauce

Directions:

In a medium saucepan, heat 1 cup of rinsed quinoa with 2 cups of water and bring to a boil. Cook for 12-15 minutes. When done, it will become puffed up and translucent in color.

Butterfly chicken breasts and season with salt, pepper and McCormick No Salt Savory Seasoning. Set aside.

Heat a large skillet to medium/high heat. Spray with olive oil cooking spray, and place seasoned chicken breasts into pan. Sear on both sides until cooked through. Set aside.

Reduce skillet to medium heat. Place 2 teaspoons of coconut oil in skillet, and place onion and garlic into pan. Saute for a few minutes and then place mushrooms in. Saute again. Toss in pineapple and saute for 1 minute.

Take chicken that is set aside and cut into strips. Place cooked quinoa into skillet. **If your skillet is too small, you can transfer to a bowl since cooking is done at this point

Mix remaining ingredients of sesame oil, tamari and hoisin together in a small bowl and pour over the mixture in the skillet.

Makes 4 generous servings

Enjoy! :)

Stuffed Baby Portabella Mushrooms with Chicken Sausage and Vegetables

2012-08-01T00:00:00.002-04:00

I just love being creative when it comes to meals for dinner. When dinner is creative, you have to work for it, and you enjoy cooking it, there is something a bit more satisfying about sitting down and enjoying it.

I try to eat as clean as possible ie: raw fruits and veggies, no added preservatives, dyes, etc., no processed foods, and lastly no overly processed dairy. I am also a strong believer in gluten free living, therefore I tend to stray away from anything that contains gluten. Although this can be difficult at times, I stick to it as best as possible, so I feel as great as ever!

Last night I made these little gems for dinner for myself.

Umm... yeah. These make my mouth water.

These my friends are stuffed mushrooms with chicken sausage, onions, carrots, yellow bell pepper and spices. I die.

What's also great, is these are simple to make. You can thank me later.

Stuffed Baby Portabella Mushrooms with Chicken Sausage and Veggetables

Ingredients:

Baby Portabella Mushrooms

1 Yellow Bell Pepper, chopped fine

1 Sweet Onion, chopped fine

Handful of baby carrots, chopped fine

3 Chicken Sausage links, fully cooked in package

3 Garlic Cloves, chopped

Spices (Rosemary, Thyme, Oregano, Paprika, No Salt Savory Seasoning)

Directions:

1. Heat oven to 350 degrees

2. Clean mushrooms and take a spoon and "core" out the inside of the mushroom.

3. Chop up all veggies and add to bowl.

4. Chop chicken sausages up into small squares and add to the bowl with veggies.

5. Add 1 teaspoon of each of the spices, along with the 2 chopped garlic cloves to the bowl with the veggies and sausage.

6. Mix and take the "stuffing" and add to each mushroom until they are heaping full.

7. Place in a round glass pan (8") and place in oven.

8. Cook for approximately 25 minutes, or until the mushrooms have softened.

Serve with a side salad drizzled with balsamic vinegar

Breakfast In A Snap

2012-07-31T23:22:00.001-04:00

Who here loves food??? (Raises both hands)

So I don't know if you all are like how I used to be... but I used to find ANY excuse to skip breakfast. Honestly, I don't know why I ever did it. Maybe it was the crazy voice in the back of my head that said I would weigh less if I did. Obviously that didn't work...

Now I am happy, healthy and at a good weight. Now I must say, I eat breakfast every day, no matter what. I never skip the most important meal of the day for a reason. You're breaking your fast. Plain and simple.

A well rounded breakfast for me goes like this:

1 whole egg
2 egg whites
Chopped onion
Chopped mushrooms
Chopped bell pepper
Nitrate free turkey breast
Side of raw spinach and cut tomatoes
A 1/4 of fruit of choice

These were what I chose for my eggs today...

I never use any kind of butter, oil, fat while cooking. People say it can't be done, but oh yes it can be! I always use my olive oil spray when I'm sautéing in a saucepan. On the right is all of my veggies being sautéed in a pan, getting soft and ready for the turkey.

ALL DONE!

So after this point, I take my 1 egg and 2 egg whites, scramble them up, and pour them in the pan. I cook them like I normally do, and they come out yummy.

BREAKFAST IS SERVED! :)

Ole! Quick and Healthy Chicken Tostadas

2012-03-23T09:55:00.001-04:00

Hello all!

One of the things that I know everyone struggles with, is finding healthy meals to make when you are in a bind for time, or just simply don't feel like slaving over a hot stove for an hour to make yourself, or family, a fun meal. This is where my Chicken Tostadas come in...

Yummy right?

Let's get to making these bad boys!

Healthy Chicken Tostadas

Ingredients:

2 yellow corn tortillas (I love the La Tortilla Factory Hand Made)

1 cup cooked chicken breast or rotisserie chicken, divided

1/4 cup sliced red onion, divided

1/4 cup low fat mozzarella cheese, divided

1/3 cup salsa or a chunky spaghetti sauce (I used Organic Sockarooni by Newman's Own)

1 tsp crushed red pepper flakes

1 tbsp mexican crema or sour cream

2 tbsp of fresh cilantro leaves

**NOTE: All of these measurements can be doubled or tripled dependent upon how many people you are cooking these for.

Directions:

Turn oven setting to BROIL and place the tortillas on a broiler pan. Place in oven until you notice the edges turning up, and the center starting to bubble and lift off of the pan. DO NOT take out before you notice the center getting crispy or else the sauce will make the center soggy.Take out and place half of the salsa on each of the tortillas. Cover each with divided cheese first, then chicken, and lastly onions. Sprinkle red pepper flakes on both, more or less depending on desired spice level.

Place back into oven and broil until you see the onions softening and the cheese is melty and bubbly. Remove and place cilantro leaves on top along with crema or sour cream. Serve with a small side of brown rice and some fruit for a complete meal!

Beef and Butternut Squash Stew

2012-03-20T21:13:00.002-04:00

I got into a fight with a butternut squash and... lost

On Sunday night I made a super yummy dinner for the hubby and I before he had to go and leave me for the week again :( BOO! But the dinner totally made up for the fact that he was leaving.
This recipe is very delicious, cheap to make, and to top it off, it is simple and quick! Who can complain about that? Not I...
It's simply tender beef cubes in a broth of marsala, butternut squash chunks, garlic, rosemary, thyme and sun dried tomatoes. Oh. So. Good.

Beef and Butternut Squash Stew

Ingredients:

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Directions:

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Browning Perfectly!

Saucy Goodness

Hello Gorgeous! My Favorite Accessory for Spring 2012

2012-03-14T11:28:00.000-04:00

My latest obsession has got to be all these adorable spring clothes! I mean, all of these Spring 2012 collections I've seen so far are ridiculously fun and flirty, as well as affordable. I recently went to Target and scooped up some cute trends: a nautical inspired blue and white stripped bandeau dress, coral colored shorts, dolman sleeve tops, cropped cardigans, chunky bracelets and a bunch more! The color palette for spring is super cute and I could not be more in love.

Introducing my newest bracelets! I love love love them! Anything that is chunky and looks like it was put together but in a unique way is totally my style.
I paired my red, mustard and teal bracelets with my Tiffany & Co. bracelet along with my nametape bracelet that I bought for my husbands deployment.

Soooo CUTE!

The great part about this is that you can really wear them with whatever casual outfit you want to this Spring. They definitely can mix and match with whatever you want, and still compliment it amazingly.

Egg White Scramble with Toast and Fresh Cut Strawberries

2012-03-14T11:19:00.001-04:00

So this morning I had a hankering for a good and yummy breakfast... and that's where my egg white scramble comes into play!

Here it is in all its glory... I'm salivating at this very moment... just kidding. But seriously.

So the components of my breakfast's are simple; protein, carbohydrates, vegetables and fruit are comprised in each meal that I eat in the mornings. Protein to fuel your body and get that metabolism going, complex carbohydrates to keep your blood sugar up, but also to keep it at a steady rate until your next meal, vegetables because you just plain need them in a balanced diet, and finally fruit to also get your daily servings, as well as get good sugars that keep your body moving!

Cooking eggs used to terrify me to be honest with you. I was horrible at it. Until my hubby, who used to be in charge of a majority of Denny's with the owner back home, showed me how to cook them the right way!

So to start off you want to cut up whatever veggies you want, today was onions for me. I took some shaved roasted turkey meat and placed that in the pan along with onion, salt and pepper and sautéed until the turkey is browned and the onion is fragrant.

Take out of the pan, and then add your eggs. The pan should be at a medium heat (5ish). I used 1 whole egg and 2 egg whites, scrambled them up, and add to the pan.

The key once you place the eggs into a pan is to make sure you don't hear them sizzle. If you do, take them off the heat for a moment and put back on once cooled a bit. Season with salt and pepper and add back the sautéed onions and turkey on top of the eggs. Take cheese, and sprinkle on top of the mixture (I used a low fat cheese stick).

Let the eggs sit for a bit until you see a white "crust" forming around the edge. Using a rubber spoonula (my fave kitchen tool by the way) move the eggs around the pan like you would a regular scramble. Cook until they are soft and not rubbery. When you think they are a bit undercooked, that's when they're done.

Served with 2 pieces of Spelt Bread topped with Raspberry preserves, a strong cup of coffee and 1/3 cup of all natural orange juice.

Cheesy, turkey oniony goodness!

Asian Persuasion

2012-03-12T22:49:00.004-04:00

So today I basically made one of the most flavorful dishes I have made in a long time... Spicy Chicken Peanut Chow Mein! This meal was honestly packed full of asian flavor, peanutty, sesame, spicy goodness. I am in love to say the least.

One of things that I was able to do was to use gluten free quinoa spaghetti noodles in place of the chow mein, so I could still have this dish :)

Spicy Chicken Peanut Chow Mein

Ingredients:

1 cup matchstick-cut carrot
12 oz of gluten free quiona spaghetti
2 teaspoons toasted sesame oil
1/2 pound skinless, boneless chicken breast
1/2 cup of red onion (sliced thin)
1 cup sliced mushrooms
1 whole red bell pepper (sliced thin)
3 cloves of garlic (smashed and chopped)
2 teaspoons fresh ground ginger
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1 teaspoon siracha
1 tablespoon toasted sesame oil
1 teaspoon rice wine vinegar
1 cup (1-inch) sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped
Directions:
Cook carrots and snow peas in boiling water until carrots are slightly soft.
Cook quiona spaghetti to al dente firmness.
Spray pan with cooking spray and bring to medium heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan.
Combine 2 tablespoons soy sauce, broth, oyster sauce, sugar, siracha, toasted sesame oil, rice wine vinegar, and pepper, stirring well.
Add teaspoon of sesame oil to a hot saute pan. Add in onion, mushrooms, bell pepper, garlic and ginger to pan; stir-fry for 3 minutes or until vegetables are softened. Add broth mixture, and cook for 1 minute. Add cooked noodles and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.

A Healthy Lunch Doesn't Have To Taste Bad

2012-03-11T20:47:00.002-04:00

Lunch is my favorite meal of the day… well along with breakfast, dinner and the occasional snack.

It’s a crucial meal to include into your day because you need fuel to keep you and your body going for the remainder of your day. Never skip lunch, I repeat, NEVER SKIP LUNCH. It’s vital to make your lunch healthy, nutritious and of course yummy.

I try to always include three main components into each meal that I have: Protein, a whole grain, at least one vegetable and at least one fruit. Today’s lunch consisted of all of them. SCORE!

Todays lunch consisted of an 8 ounce cup of Chobani 0% Greek Yogurt mixed with 1/3 cup of red seedless grapes and less than a 1/4 of Bob’s Red Mill Muesli (I only had a little bit left, but this stuff is awesome!) This was paired with a 1/3 cup of organic baby peeled carrots and a slice of organic 100% organic spelt bread with 1 tablespoon of almond butter and a teeny bit of agave. Of course some good ol’ water was included too!

What more could you ask for from lunch?

To run or not to run... That is the question

2012-03-08T21:29:00.004-05:00

Ever since I started on my weight loss journey three years ago, I fell in love with running.

It started off as a mile... then 3 miles... 6 miles... 13.1 miles. Uh I know I'm a bit crazy, but I wouldn't be able to do that many miles if I didn't have the right shoes.

It's really critical to be able to run, be comfortable, and not have strain on your joints along the way.

When I really started getting into it, I saw buying a great pair of shoes as an investment for my health because that's what it is. After much googling and numerous try ons later, I picked the Asics GEL-KAYANO 16. It was a great decision and I immediately was getting tons of miles out of those things.

I know I made a great decision. :) Even more so because I've bought a couple more pairs of the same shoe... Maybe it's love?

Also, I recently invested in another pair of shoes, more specifically used for training purposes and regular gym workouts.

These Nike Lunarlon are comfortable, really light, and not to mention super cute! I've never seen anyone with this shoe in this color. In a way I guess I can say I'm sharing my individuality with everyone around me.

These weren't as expensive as the Asics since they don't have all the bells and whistles made to be a component of a long distance running shoe, but it works for the purpose that I use it for! Can't complain one bit!

Brown Sugar Blueberry and Pineapple Coconut Crumb Muffins

2012-03-05T11:35:00.000-05:00

These muffins are amazing! Let me tell you...

Luckily for ~~my figure~~ myself, they were for my hubby since he's away during the week. I made the Pineapple Coconut Crumb Muffins last week for him and he was floored by the taste. They are super light and fluffy and healthy based upon my tweaks I did for the recipe.

This week I decided to make another type of muffin for him, while still utilizing the same muffin base making it easy on me. Ladies and Gents, the muffins....

Holy goodness on earth are these bad boys yummy.

The Brown Sugar Blueberry (LEFT) has a crunchy crust and blueberries popping out and oozing their blueberry goodness on top and throughout the muffin. The Pineapple Coconut Crumb (RIGHT) has pineapple chunks and coconut flakes throughout the muffin with a walnut, coconut and sugar crumb topping. YUM-O!

Ingredients
Crumb Topping:
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts (or any type of nut you prefer)
3 tablespoons unsalted butter, softened

Muffin Batter:
1-1/3 cups all-purpose flour
1/3 cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple

Preheat oven to 375 degrees. Line a muffin tin with paper liners, parchment paper squares for a more rustic look, or spray muffin tin with non-stick cooking spray.
Topping: In a small bowl combine flour, coconut, sugar and walnuts. Mix together until blended. Cut in the butter with a fork or fingers until the mixture is combined and resembles coarse crumbs and begins to come together.
Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together and then stir in the coconut.
In a medium bowl whisk eggs together until lightly beaten. Gradually whisk oil until well blended.Stir in the pineapple juice.
Add egg mixture to flour mixture and stir until just combined. Fold in the pineapple. Spoon batter into pan, only filly each cup 3/4 of the way full. Sprinkle the topping over the batter.

Bake for 20 to 22 minutes until a wooden toothpick inserted into the middle comes out clean. Let them completely cool on a wire baking rack until completely cool.

***For the Brown Sugar Blueberry, I omitted the pineapple juice and replaced with Organic Vanilla Soy Milk as well as omitted the coconut. Instead of the Crumb topping, I sprinkled approximately 1 tsp of Brown Sugar on top of the muffin batter.

Chicken Marengo with Roasted Red Pepper Brussels Sprouts and Brown Rice

2012-02-28T20:21:00.001-05:00

So tonight I made an amazing dinner all for myself... I know it's sad, but I love to cook, and even though my husband is away, I'm still cooking healthy and wholesome meals for myself :)

Tonight's menu consisted of Chicken Marengo with Roasted Red Pepper Brussels Sprouts and Brown Rice... Can you say YUM?! Imagine browned chicken in a pan deglazed with white wine in a sauce with fire roasted tomatoes and sautéed mushrooms, gala apple chunks, fresh yellow bell pepper slices, and sweet onion slices. Finish it off with a side of brussels sprouts roasted with kosher salt, pepper, and red pepper flakes and brown rice and you have yourself a d-lish meal!

Now that your mouth is watering, why I don't I give you the recipe so you can make it for yourself and experience the amount of flavor it has! Absolutely wonderful :)

Chicken Marengo with Roasted Red Pepper Brussels Sprouts and Brown Rice

Ingredients:

3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)

Kosher salt and freshly ground black pepper

1/2 cup all purpose flour (omit if you are GF)

3 tablespoons vegetable oil (or use a Misto/cooking spray)

1 medium sweet onion, sliced

1/2 pound mushrooms, sliced

1 yellow bell pepper, seeded and julienned

2 tablespoons tomato paste

1/2 cup white wine

1/2 cup beef broth

1 (14-ounce) can chopped tomatoes

1/2 tablespoon butter

Directions:

Season the chicken with salt and pepper, to taste, and lightly dredge in flour (omit if GF). In a large saute pan, heat the oil (or use Misto/cooking spray) over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate.

In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor.

Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes.

Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Roasted Red Pepper Brussels Sprouts

Ingredients:

15 large brussel sprouts (Cut into quarters)

Olive oil cooking spray

1 tsp red pepper flakes

Salt/Pepper

Directions:

Pre-heat an oven to 375 degrees. Place quartered brussels sprouts on a sheet pan and spray with olive oil cooking spray. Sprinkle red pepper flakes, salt, and pepper over sprouts. Shake pan to toss and coat evenly. Place in oven for approximately 20-25 minutes, or until you see the outside leaves crisp and get brown around the edges.

Power Snack

2012-02-26T22:08:00.001-05:00

So today I basically went on a baking/cooking ~~rage~~ spree and made just about anything that I could get my hands on... It started with prepping my chicken for the week for my husband and I. I made him Pineapple Coconut Crumb Muffins and oh my were they heavenly. I didn't make them gluten free for me, but after the fact he asked if they were "glutey free" as he likes to say... I should have so I could have stole a couple from him, but I snuck a bite.
That's why I know they were super yummy ;)

Anyways, I made a really good power snack for any of you who want something that is really healthy for you and you know exactly what products go into it.
Ladies and Gents let me introduce you to the Protein Power Date Ball!

Look at that goodness!

So this recipe I basically came up with on the fly. I had been eyeing recipes lately utilizing dates, but was too intimidated. So I finally bite the bullet and made these scrumptious bites. You will not regret making these, I promise ya!

PLUS it also gave me a great excuse to break out one of my birthday gifts from my parents...

Look at that beauty of a kitchen appliance! I think I'm in love?

Just kidding... but seriously.

Protein Power Date Balls

Yields: One Dozen Quarter Sized Balls

Ingredients:

1/2 Cup Gluten Free Oats + 1/4 Cup Reserved

1/4 Cup Organic Carrots

1/4 Cup Dates (Pitted)

2 Tsp Cinnamon

1 Tbsp Dark Brown Sugar

2 Tbsp Peanuts

1 Scoop High Protein Powder (I used Chocolate Flavored)

1/4 Gluten Free Rice Chex

Optional mix-ins (raisins, chia seeds, peanut butter almonds, etc.)

Place 1/4 Cup of dates in a small saucepan of boiling water. Cover and let them sit for around 2 minutes, or until you see them start to split and get moist.

Place oats, carrots, dates, cinnamon, dark brown sugar, peanuts, protein powder and Chex into a food processor. Turn on for about 15 seconds or until you notice the mixture coming together.

All in the pot...

Scoop out mixture into bowl and fold in reserved 1/4 Cup of oats.

Roll into balls and place into refrigerator.

So good I could lick the bowl

Going GREEK!

2012-02-22T20:08:00.000-05:00

I must say I used to LOVE Yoplait yogurt with an absolute passion... until I lost weight and decided to look at the label. I had sticker shock as to how much sugar is contained in each little cup. All that sugar is not good for you, especially since there is really no nutritional content besides a few grams of protein.

This will be your new best friend!

So my search began... And I found a lovely friend in greek yogurt :) My oh my is that sucker yummy! I will admit that at the beginning, it was ~~really~~ extremely hard to get used to the taste and thicker texture, but over time I was able to really come around to love it. Now greek yogurt is my go to snack, part of a meal for me such as breakfast or lunch, as well as a post-workout meal (REALLY IMPORTANT).

Yummy!

My good lunch from the other day... 8 oz. cup of Chobani Greek Yogurt with 1/4 cup cut strawberries and a handful of gluten-free honey nut Chex cereal. Perfect mix of protein and carbs!

1 serving of greek yogurt has 140 calories, 0 grams of fat, only 9 g of sugar, and 23 grams of protein. How can you resist something that is that healthy for you. Any-who, you really should give it a shot... It's perfect with a bit of granola, honey, strawberries, and anything else you can conjure up!

I hope you all have enjoyed your week so far :)

I'm off to keep my dogs company and watch some of my DVR

-Ash <3

Chipotle Flank Steak Tacos with Black Beans and Yellow Rice

2012-02-19T17:29:00.000-05:00

So this recipe is super simple and amazingly yummy so who can complain about that? It's also very healthy for you without any added fat of any kind which is always a great thing when it comes to cooking.

The steak is a lean cut so its healthy for those of you who still want to eat a good steak without the added calories and fat. On top of all of the good nutrients from the black beans and rice, it's a great meal that has a great amount of protein mixed with carbohydrates, which equals a meal great for metabolism and energy.

Chipotle Flank Steak Tacos with Black Beans and Yellow Rice

Flank Steak:

1 lb+ flank steak (fat trimmed)

1/2 - 3/4 cup favorite salsa

2 cloves chopped garlic

1/4 cup chopped cilantro

1 chipotle pepper in adobo (1 tbsp of adobo sauce)

1/4 - 1/3 cup of grits (OPTIONAL)

Toppings:

Corn tortillas

Reduced-fat our cream

Scallions

Cilantro leaves

Hot Sauce

Season flank steak with salt and pepper, both sides. Place in the bottom of a slow cooker and top with salsa, chopped garlic, cilantro and chipotle pepper with adobo. Depending on the size of your flank steak, you may want to either add some beef broth for liquid and/or water. Mix together, set for 5 hours, and DONE.

At the end of the 5 hours, you have the option of mixing in some grits to the tender flank steak. The grits acts as a a binder and thickens the sauce that's remaining in the crock pot. I love the way it binds everything together and tastes (Trust me, I'm not a big grits fan either).

Yellow Rice:

2 cups white or brown rice (depends upon preference)

2 cups chicken stock (preferably homemade)

1/2 TSP of Spanish saffron

1/3 cup of chopped red and yellow bell pepper

1/3 cup chopped red onion

1/3 cup cooked peas (OPTIONAL)

1/3 cup cooked carrots (OPTIONAL)

In a medium saucepan, boil 2 cups of chicken stock. When at a rolling boil, dump in rice, spanish saffron, and stir until combined. Turn heat down to a simmer, and cover for 25-30 minutes. In a small pan over medium/high heat, spray lightly with cooking spray and place chopped onions, bell pepper, peas and carrots. Season with a moderate amount of salt and pepper and cook until tender.

At the end of 25-30 minutes, check rice and make sure all liquid is absorbed. Take off of heat and fluff with a fork. Toss in the cooked vegetables and lightly stir to combine.

Black Beans:

1 can of organic black beans reduced sodium

1 lime

1 TBSP chopped cilantro

In a medium saucepan over medium heat pour in black beans and add cilantro. When fully heated, cut lime in half and juice both sides into beans. Stir well. Take a potato masher and mash until they are broken up a little bit, but still very chunky.

Day at the "Beach"

2012-02-19T16:40:00.000-05:00

So my husband gets to come home on the weekends from his training before they send him somewhere else for even more training (UGH..) for his upcoming deployment. So we get to enjoy a 96, which means he gets 96 hours off, or 4 days off. I'm glad he gets to relax a little bit in between everything they're throwing at him.

So because of that we went on a little adventure with our fur babies, Colt and Finn :)

We met up on base with our friends Matt and Myriam, Matt is also a Corpsman in Casey's unit, at the beach that they have. They brought along their fur baby, Charlie who is a handsome Golden Retriever. Our dogs absolutely love playing together so anytime they get the chance to get together, they make the most out of it. Although it was on the cooler side, the water temperature didn't phase them one bit once a tennis ball or stick was thrown.

Colt, Finn and Charlie

For dinner we had yummy chipotle flank steak tacos with black beans and yellow rice compliments of my amazing husband :) And for dessert we went to Sonic where I got a hot fudge sundae and the hubby opted for an Oreo Sonic Blast of course (he's an Oreo fiend).

Any-who, I'll post the recipe for you so you can enjoy them as well. It's a perfect dish when you don't have a lot of time and it's super simple to boot! Can't beat that!

Have a fab Sunday!

-Ash

Sunday is a Day of Rest... Or Not

2012-02-12T21:38:00.000-05:00

Sunday is supposed to be a day of rest.

But unfortunately for me, Sunday has become my catch up day on anything that I decided to procrastinate on during the week.

UGH

Today has been busy filled with dealing with our fur babies (dogs), Colt and Finn, teaching Sunday school at church, getting last minute things for groceries this week, fitting in my workout, along with wrapping up my Valentine's Day present for my hubby.

Once again, we will not be together for Valentine's Day since he will be away for training before he deploys. Lucky me right? So, as a little surprise I'm creating a playlist on his MacBook of my favorite songs that remind me of him that he can listen to. I'm also laminating a photo collage of him and I, along with our dogs, getting some chocolate and tequila and hiding it in his car so he can find it by himself on Tuesday. I'm leaving clues that I know he won't find/look for in his car before Valentine's Day, so I think my plan should work :)

I hope everyone is having a great day of ~~rest.~~ I'll be posting a yummy recipe later today so stay tuned!

Best Banana Bread EVER.... And It's Actually Healthy (Shhh don't tell anyone)

2012-02-11T12:50:00.000-05:00

Can you say yum?!

Recipe Day!

I love baking, cooking meals... well basically anything that allows me to get creative, get my hands dirty with great ingredients and sneak in a few taste tests is my favorite thing in the world.

I have a passion for cooking and this is a sneak peak into my arsenal of recipes!

½ cup canola oil

1 cup sugar

2 eggs

5 overripe bananas (And I mean the blacker and spotted the better)

1 cup all-purpose flour

1 cup whole wheat flour

½ teaspoon salt

2 teaspoons baking soda

¼ cup wheat germ

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Preheat oven to *350˚ and grease two 8½ inch loaf pans.

With a mixer, beat the oil and sugar. Add Egg Beaters and bananas and mix thoroughly. In a separate bowl (I just mix it all in the same bowl!), mix flours, salt, baking soda, and wheat germ. Add dry ingredients to banana mixture and blend until just mixed. Add pecans and chocolate chips and stir. Pour batter into prepared pans, dividing it evenly. Bake for *50-60 minutes, until the top springs back when gently pressed.

Makes 2 loaves

Pile o' bananas

Choco-goodness

*Note- If using glass, reduce heat by 25 degrees

*Note- If you notice it is over browning on the top, but not finishing in the middle, take a piece of foil and "tent" the pan to prevent burning the top

Training, Training and More Training!

2012-02-10T11:27:00.000-05:00

So exciting news! Yesterday I made a contract with a Professional Trainer/Bodybuilder to kick up my game when it comes to the gym. It will be amazing having someone to be there for me as well as push me to my breaking point. I'm beyond excited to get started because I'm ready to just lean up the last few problem areas I think I have (even though people say I don't lol). I believe that by having myself on a weight training program, as well as nutrition plan, as well as running and Insanity will get me to my ideal body :)

Also, this will keep me busy over the next year.

Unfortunately, my husband is getting deployed sometime soon. It's not a very exciting thing to share, but I am so proud of him in every way possible. He is my rock and my best friend. I love him with all my heart and soul and I only hope for his safety when he leaves. I already can't wait until he comes home and he isn't even gone yet lol.

This basically explain us my crazy self.

2012-02-08T12:01:00.000-05:00

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, totally worn out and proclaiming, WOW what a ride!"

Today is the Day!

2012-02-08T11:53:00.000-05:00

So.... Today is the day I turn 21! Woop woop!

These past 21 years have treated me so great and I couldn't ask for a better life than the one I live. I'm surrounded by a loving husband, family and friends and am incredibly blessed.

But there were a few years of my life where things were more difficult. I had a large amount of stress on me from dealing with family illness, and it took a toll on me mentally and physically. Mentally, I was sad and falling into a depression. Because of my depression, I began my emotional relationship with food. I ate away my feelings. Everything went away when I put that piece of cake, cookie, or bite of ice cream in my mouth. I felt happy, until I looked at myself in the mirror.

I had gained 35 pounds in a short amount of time and was so unhappy with my looks. I was unhappy on the inside as well. I didn't have the motivation to do anything about it, so I just kept eating. I had always been athletic, but even then I had no drive or energy to keep swimming or playing softball. It all changed when I broke down to my Mom. I still remember that moment.

I was crying, screaming, telling her I hated myself and that I was fat, ugly, and extremely unhappy. I was a wreck to say the least. I had hit my breaking point and it was time for a change.

At my heaviest (158 lbs) December 2008

I hit the gym slowly at first, and then really got into it. Before I knew it, I had shed over 30 lbs and down to a healthy weight and healthy emotionally. I started to love my body and feed it the food it needed, not the food it craved. It was so difficult, but I accomplished what I was striving for. I have completely turned my life around for the better, and I am so proud of what I have become. My body is a temple and I choose to treat it with the utmost respect.

If you are struggling like I did, and so many other women do, DO NOT GIVE UP ON YOURSELF! If I can do it, so can you!

One of my favorites...

Here's to New Beginnings

2012-02-08T10:45:00.000-05:00

So this kick-starts a brand new journey for myself.

I’ve always used writing as a personal outlet to express what I’m feeling. I’m one of those people who can’t spit out what I want to say, but rather hand me a pen and some paper, and I bust it out like its nothing.

So because of that, I felt what better way to share with everyone the adventures of my life, by writing.

I do not live a glamorous life by any means, but I LOVE IT!

I have struggled in my life with weight and self-esteem issues, but I fixed all of that by taking initiative and changing my body and mind. Along the way I have learned so much about life and loving myself, along with gaining tools I need to succeed.

Hopefully you enjoy everything that I have to share on here whether it be my healthy recipes, workout tips, stories from my life, fabulous finds from shopping, or just plain ol’ things I stumble upon.

Enjoy and heres to new beginnings!

Ash