Food Hunter's Guide to Cuisine

Eating Whole Foods: Grilled Hanger Steak with Horseradish Potatoes, Creamed Spinach & Sauce Bordelaise

2013-05-22T05:00:00.000-07:00

Here's something you may not know about me....I'm not a big fan of mashed potatoes. I want to like them; but there's just something about mashed potatoes that has never really appealed to me. Until recently, when I gave horseradish mashed potatoes a try, and fell head over heels for them. I think it's the kick from the horseradish that did it...I like the kick.

Most potatoes pair well with beef and these are no exception. I like buying my meat from Whole Foods Market because the cattle they use are never given any growth hormones or antibiotics. Not only is this better for health reasons but I think it makes for a much tastier piece of beef.

See below for details on how you can win a Whole Foods Market gift card to check out their meat for yourself.

Grilled Hanger Steak with Horseradish Potatoes, Creamed Spinach & Sauce Bordelaise

(adapted from the New Brooklyn Cookbook)

For the sauce bordelaise
2 tablespoons canola oil
1 small carrot, peeled and cut into ¼-inch dice (about ¼ cup)
4 celery stalks, cut into 1/4 inch dice (about 1½ cups)
1 Spanish onion, peeled and cut into ¼-inch dice (about 2 cups)
6 garlic cloves, thinly sliced
2 cups dry red wine
4 cups low sodium beef stock
1 fresh thyme sprig
1 bay leaf
6 whole black peppercorns
Kosher salt

In a saucepan, heat the oil over medium heat. Add in the carrot, celery, onion, and garlic. Cook for 15 minutes, stirring occasionally. Add the wine and cook down until almost all is gone. This will take about 20 minutes. Add in the stock, thyme, bay leaf, and peppercorns. Bring to a boil, then reduce the heat down so that it’s simmering. Cook it for about an hour, until it’s thick enough to coat the back of a spoon. Turn off the heat.

Place a fine-mesh strainer on top another sauce pan and pour the mixture into the strainer. Mash the vegetables up with the back of a spoon.

For the potatoes
1½ pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter, diced
½ cup heavy cream
½ cup whole milk
1 tablespoon creme fraiche
2 tablespoons prepared horseradish
Kosher salt and freshly ground black pepper

Put the potatoes in a large pot and cover with cold water and some salt. Bring to a boil, lower heat and simmer for about 12 mins until potatoes are fork tender.

Add butter, cream, and milk in a small sauce pan and cook over medium-low heat.

Drain the potatoes. Pass them through a ricer if you have one and into a bowl that you can eventually place over hot water on the stove (metal or ceramic will work). If you don’t have a ricer, get out the mixer. Slowly add the warm butter/cream/milk into the potatoes. Stir happily but not aggressively. Slap in the creme fraiche and horseradish. Stir lightly. Salt and pepper until you’re pleased with yourself.

Get out another saucepan (the one that you cooked the bordelaise in will work here, even if you don’t want to clean it). Add in a couple of inches of water. Place it over the heat to simmer, placing the mashed potato bowl on top to keep them warm.

For the creamed spinach
2 tablespoons unsalted butter, divided
1 shallot, peeled and finely diced
1 pound fresh baby spinach, washed and drained
½ cup milk
⅓ cup heavy cream
1 tablespoon all-purpose flour
Kosher salt
Pinch of cayenne
Pinch of freshly grated nutmeg

Melt 1 tablespoon of butter in a large saute pan, over medium heat. Add the shallot. Stir until they become soft and translucent, 2 or 3 minutes. Turn the heat up to high and add the spinach. Stir and cook for 3 minutes. Drain spinach into a colander, set it over a bowl, and let it stand for 10 minutes.

In a small pot add milk and heavy cream. Bring to a simmer. Lower the heat and keep it warm.

Melt the remaining tablespoon of butter over medium heat. Add the flour. Whisk it for about 4 minutes. In a slow stream, whisk in the warm milk & cream. Keep whisking for about one minute until it’s thickened. Add in salt, cayenne, and nutmeg according to taste. Add in the spinach. Stir.

For the steak
2 hanger steaks, trimmed

In a cast iron skillet, over high heat, cook for about 10 minutes total, flipping once. Let the steak rest for 5 minutes. Slicing against the grain, cut the meat in ½-inch-thick pieces.

Reheat the bordelaise over low heat while you plate everything else.

Place a serving of potatoes on your plate. Add some creamed spinach on top. Then some steak slices. Drizzle with bordelaise.

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There's A New Granola In Town Called My Favorite Indulgence And I'm Giving Some Away

2013-05-17T01:30:00.000-07:00

My Favorite Indulgence was started by a fellow foodie friend Vicki Schrimmer; a self-taught/family-taught/taste-buds-taught baker. For 10 years she was on a quest to make granola and after lots of experimenting and testing several different flavor arrangements My Favorite Indulgence was born.

The product line features four varieties: Nut-Free Granola, Chocolate-Mocha Granola Granola with Nuts, and Pumpkin-Spiced Granola. I've tried all three and would say the Granola with Nuts is my favorite.

All of the granola is slow roasted in small batches giving it a nice crunch. They are all trans-fat free and vegan; perfect for those wanting a healthier snack option. Try it mixed with yogurt, sprinkled over fresh fruit or by the handfuls right from the bag...it's that good.

Now for the fun part
*** 2 lucky readers will have a chance to win a bag of the Granola with Nuts enter below*** Contests runs through 5/21/2013

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Healthy Eating on a Budget

2013-05-10T05:00:00.000-07:00

I'm not saying it's easy but it's not impossible to eat healthy on a budget. Eating healthy should not be a hardship but often times it can be if you don't know the basics. Below are just a few ideas I put together to help you get started.

1. Buy fruits and vegetables that are in season. They will not only cost less, because they don't have to be shipped, but they will also taste better. If you can't buy them fresh frozen is a great option. But be sure you are getting just veggies and not added sugar or salt. (read packages carefully)

2. Grow your own. This may not be practical for everything, but even just growing the few herbs you use most can save you money. And since you've grown it yourself you know that it has't been treated with any harmful chemicals.

3. Cut out processed food. The sugar and salt they contain will only leave you hungry for real food; which means you end up eating more. You may need to "condition" your taste buds for this one but once you do it becomes routine and easy.

4. Use leftovers wisely. One meal can often be spread out into several others during the week. Leftover chicken from tonight's dinner can be tossed in a salad for tomorrow's lunch. Veggies can be sauteed and added to eggs to make a nice hearty omelet.

5. Prioritize. What's important to you when it comes to food? Most people have no qualms spending upwards of $5 at Starbucks on a daily basis but think it's outrageous to spend that much on fresh veggies. If you decide that you want to eat healthy then spending a little extra for good food will become less of an issue for you.

Chickpea & Zucchini Salad: Brown Bag Series #13

2013-05-06T06:00:00.000-07:00

By: The Food Hunter

In my Brown Bag this week: Chickpea & Zucchini Salad. I grow my own lettuce and even though I use several different varieties in any given salad I still tend to get bored. So I am always trying to switch things up; either with a new dressing or a cool mix in.

This week I decided to do a basic chickpeas and zucchini mix with a light lemon drizzle. Placed over your favorite salad greens this makes a great lunch.

Chickpea & Zucchini Salad

1 tbsp finely grated lemon zest
3 tbsp fresh lemon juice
2 tbsp olive oil
2 small zucchini, quartered
1 can chickpeas, drained and rinsed
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled
lettuce of your choice
salt and pepper to taste

In a small bowl whisk together olive oil, lemon juice and zest until thickened. Season with salt and pepper. Combine your zucchini, chickpeas and feta. Place on bed of lettuce and lightly dress with lemon and oil mixture.

Zinio Online Magazine Subscription Giveaway

2013-04-29T05:00:00.000-07:00

Have you heard of Zinio? It's an app that allows you to get digital access to magazine subscriptions on your iPad, iPhone, Android mobile phones and tablets, laptop or desktop.

You can now browse thousands of top magazines from around the world and purchase subscriptions or single issues instantly from your computer or mobile device to be read wherever and whenever you like. For someone like me that peruses several magazines a day this is great news.

Zinio is currently offering some great deals including:

2 for 1
2 years subscription for the price of 1 on 48 participating titles
Ends April 23
and
Earth Day
save an extra 50% off over 100 participating titles
Ends April 30

****Now for the fun part 9 lucky readers (plus myself) will get 1 free subscription to the magazine of your choice. All you have to do to enter is leave a comment and let me know what your favorite magazine is by the end of the day on May 3rd.****

Fat Chance No-Going-Back Weight Loss Plan: Week 9

2013-04-28T05:00:00.000-07:00

By:Jennifer Giralo

The start of this week dealt with one of my biggest issues. I have a lot of issues, but in regards to food, I need to get a hold of my super-power ability to make excuses. I can make an excuse out of anything for any situation.

The book really focuses on reframing those justifications or excuses. We only perceive that we need food. We can change the way we think about a situation and negotiate those thoughts within ourselves. For example, the book mentions my favorite excuse.

I’ve had a hard day, I deserve this.

The book suggests reframing it to think more along the lines of delayed gratification. Instead of thinking you deserve food, think of yourself as deserving of a healthy and slim body. It will help you overcome the default thinking of using food as your reward.

Another theme for this week was actually one of my justifications I use on a daily basis, social occasions. I always eat whatever out at restaurants whenever hanging out with friends. The books says to eat a light snack beforehand and to be prepared to say a polite no if you are not hungry.

What is your most frequently used justification for eating poorly and how can we reframe it?

Sassi: An Italian Villa In The Desert

2013-04-26T17:00:00.000-07:00

I know what you're thinking; but yes, such a thing does exist. Nestled at the base of Pinnacle Peak mountain in North Scottsdale, Sassi Restaurant is the epitome of an Italian villa. The view from the back patio is breath taking, making it the perfect setting for a peaceful cocktail before dinner. Inside, this charming restaurant is divided into several rooms each one providing it's own piece of Old World Tuscan charm.

But Sassi is much more than the building and landscape; it's amazing Southern Italian food, from a chef with an abundance of culinary passion. Chef Christopher Nicosia, who has been at the helm for a few years now, truly loves both cooking and his Sassi kitchen. I was able to get a sneak peak recently and can totally understand this love. The Sassi kitchen is huge; the pantry itself is bigger than most house kitchens.

And when I say that Nicosia has an abundance of culinary passion I mean it...who else looks at octopus this way.

Let's talk about the food for a bit. "Italian Food" as quoted by Nicosia "is all about using a few simple ingredients and not doing a lot to them" I love this theory. I think we as a society are used to what is available at most Italian American restaurants; sauce laden pastas and meats. I think we tend to forget or possibly have never experienced what real Italian food is.

It's the quality and taste of the ingredients and letting that shine through that makes good authentic Italian food. For example you won't find eggplant parm on the menu at Sassi. What you will find though are things like eggplant cakes, made Sicilian style with currants and pine nuts in a light tomato sauce. A Caprese salad made with imported buffalo mozzarella and heirloom tomatoes drizzled olive oil.

Extremely tender wood grilled octopus paired with a lightly dressed arugula salad.

"Everything we can do in house we do," is Nicosia's motto.

The orecchiette which are hand rolled and paired with some of the best homemade sausage I've had and the pilllowy ricotta dumplings oozing with melted mozzarella are perfect examples of this.

Just like eating in a traditional Italian household the pasta course is always followed by some sort of meat. On the Sassi menu you will find things like a porcini rubbed bone in veal chop drizzled with truffle oil and fresh halibut (when in season) with eggplant caponata and pine nut pesto.

Sassi is not your typical restaurant it's a destination. A place you can escape to for an evening of authentic and delicious Italian food created with love for you from Chef Nicosia.

Sassi
10455 E Pinnacle Peak Pkwy Scottsdale, AZ 85255

(480) 502-9095

Eating Whole Foods: Grilled Leg of Lamb with Mint Pesto

2013-04-23T00:00:00.000-07:00

My mom, bless her heart, is the furthest from being a foodie that one could be. She used to cook and she used to cook well...but somewhere along the line this changed. I'm sure it has something to do with getting older and not having lots of people around to cook for. But what bothers me most is that not only has she forgotten how to cook but she is not open to the idea of trying anything new.

She remembers how she cooked/ate things 30 years ago and that's the only way she can eat them now. Why am I telling you this. Well this past Easter, as in previous years, she went on a tyrant about having mint jelly to accompany the Easter lamb. And of course, as has happened in the past, it was my job to let her know we would NOT be having mint jelly.

I had bought this wonderful fresh leg of lamb from Whole Foods Market that we planned to butterfly and grill and there was no way we were going to allow her to top it with a processed mint jelly. Be real mom...you should know me better than that by now.

I honestly thought her head was going to explode when I told her "NO MINT JELLY" In order to appease the masses, or at least my mom, I made a nice fresh mint pesto that went very well with the lamb. Yes, even mom agreed....though you'll notice it was left off her plate below...just in case.

***Want to win a $25 Whole Foods Market gift card? Scroll down for details***

Grilled Butterflied Leg of Lamb with Mint Pesto
(recipe courtesy of Mario Batali)

8 pound leg of Lamb (deboned; excess fat trimmed and butterflied)
1/2 cup Extra-Virgin Olive Oil
3 Garlic cloves (peeled cut into slices)
2 sprigs fresh Rosemary
1 Lemon
Salt and Pepper

Season the lamb with salt and pepper and then rub the garlic and rosemary all over the meat.

Drizzle generously with olive oil and then place in a roasting pan to marinate.

Cut the lemon in half and squeeze the juice over the lamb. Add the lemon to the pan.

Marinate for a minimum of 2 hours or over night.

For the Mint Pesto:
2 cups fresh Mint leaves
1 cup Basil
1/2 cup Parmigiano-Reggiano (freshly grated)
1/3 cup Pine Nuts (toasted)
2 Garlic cloves
1/3 cup Extra-Virgin Olive Oil
Salt and Pepper

Prepare the mint basil pesto. Combine all of the ingredients in a food processor, except the oil.

Begin to puree while slowly adding the oil. Adjust seasoning to taste.

****Arizona Whole Foods Market Community Support Day is April 24th,2013****
On this day, Whole Foods Market's seven stores in Arizona will donate five percent of all sales to the Arizona State Parks Foundation, helping support the group's work advocating, building relationships and fundraising to support and strengthen natural and historic parks throughout the state.

For more information about the Arizona State Parks Foundation, please visit http://arizonastateparksfoundation.org.

For additional information on Whole Foods Market stores in Arizona please visit www.wholefoods.com.

To keep up-to-date on the latest store news, events and sales, follow Whole Foods Market's Arizona stores on Facebook at www.facebook.com/WholeFoodsChandler (Chandler store), www.facebook.com/WholeFoodsTEM (Tempe store), www.facebook.com/WholeFoodsPVA (Paradise Valley store), www.facebook.com/WholeFoodsMarketRaintree (Raintree store), www.facebook.com/WholeFoodsMarketScottsdale (Scottsdale store), www.facebook.com/WholeFoodsMarketSpeedway (Speedway store), and www.facebook.com/WholeFoodsMarketRiverRoad (River Road store).

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Fat Chance No-Going-Back Weight Loss Plan: Week 8

2013-04-21T06:00:00.000-07:00

By: Jennifer Giralo

Week 8

With this new lifestyle and new perception of food, I’ve grown to be more aware of my body and what it is telling me. The author explains that slim people listen to their bodies. Slim people know when they are satisfied and know when their bodies have not received enough nutrients. With the help of this book, I have been able to understand why I crave sugar sometimes or why I am still hungry. My body is simply searching for more nutrients, and eating ice-cream doesn’t assist in satisfaction. It actually adds to it.

I like the portion of the book in Week 8 regarding sugars. Sugars make you hungrier and make you crave more sugar. Sugar also tells your body to store fat cells. It’s important to feed your body protein, whole grains, fruits, and vegetables, giving it the right message about food storage.

My problems are still with justification. I eat poorly still because I make excuses about being too tired to make food or feeling emotionally dependent on food. I’ll tell myself that it’s just this one meal, just this one day, just this one week of poor eating, and I’ll start eating better tomorrow.

I enjoyed reading about a proactive approach to these deeper needs. Sometimes I can tell when I’m going to have an emotionally trying day, so I can better motivate myself when it comes to eating. I encourage and coach myself, telling myself that it will make me feel better about myself when I eat better and that my body deserves good food.

What are some challenges you still face? How have you conquered past sugar cravings?

Yogurt & Granola Covered Frozen Bananas

2013-04-18T18:00:00.000-07:00

I hike most weekends and I'm usually looking for a healthy snack when I'm done. Last weekend I decided to chop up some bananas and freeze them as a post workout treat. Before freezing I dipped each one in Greek yogurt and homemade granola.

One bite and I was hooked, the combo was great. Move over chocolate; I've replaced you with yogurt and granola.

Quick Homemade Granola

1 3/4 cups rolled oats
1 cup dried tart cherries, chopped
1/2 tsp sea salt
1 tsp ground cinnamon
3/4 cup honey, heated
1 Tbsp vanilla
4 Tbsp olive oil
1 cup chopped pecans

Preheat oven to 350 degrees.

In a large bowl stir together dry ingredients. In another bowl whisk together heated honey, oil, and vanilla.

Add the liquid mixture to the oats mixture and stir until evenly coated. Firmly press mixture into an 8X8 pan that has been lined with foil and sprayed with cooking spray.

Bake in preheated oven for 30-40 minutes or until browned at the edges but still slightly soft at the center. Let cool completely in pan on a wire rack. Using the foil lift the mixture from the pan and transfer to a cutting board. Peel off foil and either cut into bars or crumble.

Distrito Scottsdale: High Energy; Modern Mexican

2013-04-16T05:00:00.000-07:00

This past weekend some friends and I dined at Distrito, located in the Saguaro Hotel, in downtown Scottsdale. Distrito goes beyond the classics and offers a more modern Mexican menu and one of the largest selections of tequila in the area.

The menu which is divided into three sections features some delicious sharing plates, a bunch of small starter options and some really innovative entrees. In other words lots of choices to customize your meal.

Before I go any further describing our meal....I wanted to tell you that I had the pleasure that night of meeting one of the most personable chefs; Iron Chef Jose Garces. In town for the Scottsdale Culinary festival Chef Garces was nice enough to stop by our table and chat for a few. Definitely an honor.

We bonded instantly over Philadelphia and talked about the differences between the Distrito there and the one here in Scottsdale. We also discussed the recent changes in the Scottsdale location's decor; something that I hear has been quite controversial amongst it's loyal customers. Garces told me it had been to kitschy and didn't fit well with the Scottsdale crowd like it does with the hipsters at Philadelphia's University City location.

We talked a bit more about the new menu and how it took months to develop and then he had to run to his next event...but not before pausing to take a photo with me.

Now let's get back to the food. We ordered a bowl of the guacamole and crab meat (a $5 addition that I thought was well worth the money) to enjoy while we mulled over the drink menu.

Distrito is very proud of their mezcal selection, as they should be, and many of their cocktails feature various ones. Like the Mezcal Mule, which I ordered. A spin on the traditional Moscow Mule this one is made with Ilegal Joven instead of vodka. If you want to taste something really different I would suggest ordering the Fresas Ahumadas which is a blend of basil and balsamic syrup, fresh strawberries and Los Nahuales Joven.

There were so many things on the menu we all wanted to try and so many recommendations from our waiter (the staff truly love the food here) that we decided to do a bit of sampling. First up was the Albondigas, not traditional as it's more of a thick sauce, but absolutely delicious with a nice little kick.

Next we got the Pulpa Al Carbon, this Spanish grilled octopus and it's accompanying caper Bearnaise was a hit with the group.

But my personal favorite was the wood oven quail with pistachio spuma and shaved figs. Nicely done.

From the large plate options we chose the Chile Relleno, stuffed with quinoa, kale, black beans and queso oaxaca and the pan roasted duck breast with squash puree and mole negro. Both winners.

As I mentioned above Distrito takes pride in their Mezcal so of course no dinner there would be complete without a Mezcal tasting. I'll be honest I don't know much about Mezcal other than they tend to be much smokier than tequila and are made the old school way which is baked in the ground. Yet it was still interesting to do the tasting and learn about the differences between each one.

Distrito is a high energy restaurant, did I mention they have a DJ, that serves Mexican food with a twist. The staff are well versed in both the food and drink and seem to enjoy sharing that knowledge with you. I had a great evening and look forward to a return visit.

Distrito Restaurant
4000 N Drinkwater Blvd Scottsdale, AZ 85251

(480) 970-4444

Fat Chance No-Going-Back Weight Loss Plan: Week 7

2013-04-14T06:00:00.000-07:00

By: Jennifer Giralo

Week 6 was tricky, as we had a recent holiday involving lots of family cooking. I thoroughly enjoyed spending time with my family. I was able to make choices on my meal, both in portion-size and ingredients. We chose to eat lean hamburgers with baked potato slices and grilled asparagus. It was quite a colorful and nutritious plate, and it kept me satisfied and full for hours. The baked potato slices were different and resulted in a tasty snack. I first saw the idea on Pinterest. It was fun to try a new recipe with my family. The idea to slice a potato and baking it instead of frying the potato is also a creative twist on the classic hamburger and French fries. What other creative twists can we make in our normal meals?

Week 7 focuses on eating meals that keep you satisfied longer throughout the day. I want to focus on eating more complex carbs, fruits, vegetables, protein, and oats.

The book mentions respecting your body, because it works hard every day. Respect your body by eating right and exercising. Respect it by giving it the rest, hygiene, and nutrition it needs.

What are some ways we can come to appreciate and respect our bodies more? Both mentally and physically? Where can we reduce unnecessary stress in our lives, putting our bodies to extra mental and emotional strain?

Moroccan Chicken Salad from the True Foods Cookbook

2013-04-08T05:00:00.000-07:00

By: The Food Hunter

I'm always looking for new ways to prepare chicken. So when I saw the recipe for Moroccan chicken salad in the True Food cookbook I knew I had to try it. It's the perfect recipe for using up leftover chicken and I love the idea of serving it on lettuce leaves instead of bread.

Moroccan Chicken Salad
(adapted from True Foods cookbook)

(serves 6)
1 cup plain yogurt
1/2 cup mayonnaise
1/3 cup honey
2 tsp grainy mustard
1 tbs fresh squeezed lime juice
1 tsp curry powder
1/2 tsp salt
1/2 tsp lime zest
2 tbs parsley, chopped
2 cups leftover chicken, boiled or roasted, diced
1 celery stalk, diced
1/2 cup chopped roasted and salted cashews
1/2 cup golden raisins
1/4 cup diced jicama
12 butter lettuce leaves

In a large bowl, combine yogurt, mayonnaise, honey, mustard, lime juice, curry powder, salt, lime zest and parsley. Whisk well to combine. Add the chicken, celery, cashews, raisins and jicama. Mix thoroughly.

Serve over the butter lettuce leaves.

Chocolate Chip-Oatmeal Cake

2013-04-04T06:00:00.000-07:00

By Jennifer Giralo

I’ve been working on my sweet tooth cravings, dentist’s orders. However, this dessert recipe takes the cake. It has all ingredients I love in a recipe: Easy, Delicious, and Chocolate.

Better Homes and Gardens: Anyone Can Bake is for beginner bakers, but it is full of essential and exotic recipes for desserts all in one book. It’s definitely staying front and center in my kitchen.

This Chocolate Chip-Oatmeal Cake was a fast creation, and it results in a moist, chewy brownie-like dessert. We thoroughly enjoyed this variation on the average cake recipe!

For healthier substitutions:
Use applesauce instead of butter.
Try sugar-free syrup instead of sugar.

Get creative with the recipe:
Try using pecans or almonds instead of walnuts, or you can leave them out.
Mix in butterscotch chips instead of chocolate chips, or try mixing both!

Chocolate Chip-Oatmeal Cake

1 cup quick-cooking rolled oats
1 ¾ cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
½ cup butter, cut up and softened
2 eggs
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 12 ounce package chocolate chips
¾ cup chopped walnuts

1. Preheat oven to 350 degrees F. Place oats in a large bowl. Pour the boiling water over oats; let stand for 10 minutes. Grease and flour a 13x9x2-inch baking pan; set aside.

2. Add granulated sugar, brown sugar, and butter to oats mixture; stir until butter is melted. Stir in eggs until combined. Stir in flour, baking soda, and salt until combined. Stir in 1 cup of the chocolate chips.

3. Pour batter into the prepared pan. Sprinkle with walnuts and the remaining chocolate chips. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

Fat Chance No-Going-Back Weight Loss Plan: Week 6

2013-04-01T18:00:00.000-07:00

By Jennifer Giralo

Week 5 was about awareness and recognizing triggers. I am doing well at recognizing the times when I feel I need to eat as a result of emotions; however, I am working to actually put that awareness into action.

Overall, I have seen major progress in my way of thinking and in my eating habits.

Week 6

Week 6 starts by reminding us that slim people do not use food to solve stress-related issues. Slim people have a positive mindset about themselves and the challenges in front of them. This mindset isn’t just about food; it’s about life. The power of positive thinking can change our actions for the better.

One victory I had this week was an epiphany when it comes to portion sizes. One night, I was very hungry; I hadn’t eaten since lunch time and I was sitting down for a late dinner. I made myself a dish of macaroni and cheese (a comfort food when my stomach isn’t feeling well). I thought to myself, I can eat this whole bowl. A whole box of macaroni and cheese is way too much of a serving size for my slim goal. So I took a third of the box and put it in a bowl to eat. After eating it, I was completely stuffed! I realized that I don’t need large servings; my body was just telling me that I was hungry in an urgent manner.

I like this Fat Chance workbook, because it keeps me accountable throughout the weeks going page by page.

One amazing lesson from Week 6 is choice. We have the choice to educate ourselves about what to buy at the grocery store. It is in our power to understand the nutrition breakdown on food labels and to buy food according to what is healthier. We can choose low-fat options and protein for every meal.

Let’s keep in mind the basic concepts of eating smaller portions, stopping when we are satisfied, and eating a variety of healthy foods. By reminding ourselves, it can be engrained in our thought process as a habit.

What are some substitutions or options you have chosen in your grocery purchases or eating habits? How have they empowered you as far as what you know about food?

Italian Easter Bread

2013-03-31T08:12:00.002-07:00

By: The Food Hunter

Our family breakfast tradition on Easter is Italian Easter Bread. Growing up in Philadelphia it was sold in all the neighborhood bakeries and you could buy it with eggs or without. Not the case here in Phoenix. Yes, you can find it here but it's not so readily available. So what does one do when she calls herself "the food hunter" and doesn't want family traditions to stop just because of where she lives? She makes her own of course.

Happy Easter!

Getting ready to go into the oven

Italian Easter Bread
1 cup milk

2 1/4 ounce packets active dry yeast

1tsp vanilla

1 tsp anise

1/2 cup sugar

4 1/2 cups flour

Zest of 1 lemon

1 tsp salt

1 stick butter cut into 1 inch pieces

Just out of the oven

Egg wash

1 egg

1 tbs water

In a small saucepan heat the milk over medium to 110 F. Add the yeast to a small bowl with the warm milk and whisk it with 1 tablespoon of the sugar. Let sit until foamy (about 5 minutes).

Whisk in the eggs, anise and vanilla; set aside.

In a large bowl whisk together the rest of the sugar, flour, lemon zest, and salt.

Pour the flour mixture in the bowl of a mixer. With dough hook attached and mixer on medium speed, slowly add the milk .

Add the butter 1 tablespoon at a time and let it get gently incorporated into the dough.

Be sure to mix well when all the butter is added (about 3-5 minutes). Adding more flour until your dough is stiff not sticky.

Put a little flour on the counter and scrape the dough out of mixer. Knead the dough a little and shape the dough into a ball.

Oil a large glass bowl and place the dough in there too rest. Rub a little oil on top of the dough and cover for about 1-1 1/2 hours.

Punch down the dough.

Divide the dough into 3 portions. Roll each portion into a strip about 15" long. Pinch the ends and start the braid...you can leave as a long braid or pinch ends together to form a wreath.

Cover with a kitchen towel and let rest 45 minutes. Preheat oven to 350.

When ready to bake brush dough with egg wash and add sprinkles. Place on a parchment lined baked pan and bake for 25-30 minutes or until golden in color. Let cool on rack before slicing.

Slow Cooked Pheasant with Spaghetti

2013-03-29T05:00:00.000-07:00

By: The Food Hunter

There's much more to poultry than just turkey or chicken; there's also small hens, duck and pheasant. Yes, pheasant and although it's not the most popular it's super tasty. Quite frankly I think it tastes a lot like rabbit and I love rabbit.

I was recently given a MacFarlane pheasant to cook and review. MacFarlane has been in the game-bird business for nearly 80 years. Their pheasants are all natural and aren't given any hormones or animal by products.

Like other forms of fowl, when it comes to cooking methods, pheasant is pretty versatile. It can be grilled, roasted, baked or even slow cooked in a nice sauce to be served over pasta.

Slow Cooked Pheasant with Spaghetti
(adapted from Lidia's Italy)
½ cup dried porcini mushrooms
4 whole cloves
2 bay leaves
1 sprig fresh thyme
¼ cup extra-virgin olive oil
1 pheasant, cut into pieces
salt
freshly ground black pepper
2 medium leeks, chopped2 garlic cloves
1/4 cup pancetta, finely chopped
1 cup dry white wine
4 tablespoons tomato paste
3 cups chicken stock
½ cup Parmigiano-Reggiano, freshly grated, plus more for serving
Spaghetti or pasta of your choice

Soak the porcini in 2 cups of warm water until softened, about 30 minutes. Drain the porcini, reserving the liquid. Rinse the mushrooms and chop them coarsely, discarding any tough bits. Strain the soaking liquid through a sieve lined with cheesecloth. Set the liquid and chopped mushrooms aside. Tie the cloves, bay leaves, and thyme securely in a small square of cheesecloth.

In a large nonreactive casserole heat the oil over high heat. Add the pheasant pieces and sprinkle lightly with salt and pepper. Reduce the level of heat to medium high and cook, turning often to prevent sticking, until lightly browned, about 10 minutes. Remove the pheasant pieces.

Pour off all but 2 tablespoons of the fat from the pan. Add the leeks, garlic and pancetta to the casserole, season them lightly with salt and pepper and cook until golden, about 5 minutes. Add the chopped porcini and cook, stirring, until they are dry, about 5 minutes. Add the wine and cook, stirring, until nearly evaporated, about 4 minutes. Stir in the tomato paste until the vegetables are coated. Add the reserved porcini liquid and about 1/2 cup of the chicken stock and bring to a boil. Return the pheasant pieces to the pan and tuck the cheesecloth packet into the liquid. Adjust the level of heat to a simmer. Cover the casserole partially and simmer gently until the liquid is reduced by about half, about 15 minutes. Continue simmering, adding chicken stock 1/2 cup at a time and waiting until the liquid is reduced by half before adding more, until the pheasant is tender and the liquid is velvety, about 1 hour. Remove and discard the cheesecloth packet. (The pheasant stew can be made up to 2 days ahead and refrigerated, covered.)

Remove the pheasant pieces from the liquid and skim the fat from the surface of the stew. (It will be easier to remove the fat is the stew has been refrigerated.) Pull all the meat from the bones. Discard the skin and bones. Shred the meat coarsely and return it to the sauce. Reheat the sauce to simmering. Taste the sauce, adding salt and pepper if necessary.

Meanwhile, bring 6 quarts of salted water to a boil. Cook the pasta.

Drain the pasta and return to the pot over low heat. Add half of the liquid part of the pheasant sauce and toss until the pasta is coated. Remove from heat and stir in 1/2 cup of the grated cheese. Transfer the pasta to a serving platter or individual plates. Spoon the remaining sauce over the pasta and sprinkle with a little more grated cheese.

Fat Chance No-Going-Back Weight Loss Plan: Week 5

2013-03-24T07:00:00.000-07:00

By: Jennifer Giralo

If you have been following the blog, welcome back! Thanks for your continued participation on my journey. If you haven’t been following the blog, I’ll give you a quick rundown so you can catch up with the group.
Eat like a slim person
Think like a slim person
Become a slim person

I've been enjoying jogging recently. It gives me more long-term satisfaction than food does when it comes to confidence and reward. I’ll be participating in the 9th Annual Pat’s Run for the Pat Tillman Foundation on April 20, 2013. It’s 4.2 miles, and I’m hoping to jog it in 45 minutes.

Week 5

Emotional triggers are unique reactions each of us individually experience due to our own past. Certain senses, whether it is smell, touch, sound, taste, or sight, can spark a strong reaction causing a variety of emotions ranging from anxiety to depression.

Our family never talked about emotional things. We were told to “rub some dirt on it.” How do I find out what my triggers are?

Sometimes our first instinct is to bury these feelings; however, in Week 5 of the Fat Chance lifestyle, we familiarize ourselves with these triggers (Week 5, Day 3). They are the key to our physical coping mechanisms, which sometimes involve food. The best way to figure out what your triggers are is to keep a journal. Every time your arousal peaks, your stress increases, your chest tightens, or depression hits, write down what you think might have caused it, or if there was no cause at all. The book suggests also writing down if you ate as a result and to write down how you felt after you ate.

The book discusses Cognitive Behavioral Theory in Week 5, which is an important tool in behavioral awareness. The author describes this plan in ways that are understandable and concise.

Cognitive Behavioral Who Ja-Ma What?

Cognitive Behavioral Theory (Week 5, Day 4) helps us understand that our emotions and the reactions we have to those emotions are controllable. Believing that emotions are out of our control is creating a truth that you use to surround yourself. With Cognitive Behavioral Theory, we learn that the thoughts and perceptions about ourselves can be a reoccurring detrimental lie that creates our worldview. Any negative thoughts about ourselves affects our actions and our confidence. By becoming aware of these negative thoughts, we can better learn to replace them with positive ones. Our actions and habits will follow accordingly. If we think we can’t eat like a slim person, then we will believe that this is a fact. Let’s replace this thought with the belief that we do have control over our emotions and behaviors.

This week’s concepts are important for bigger life changes as well. These concepts, like replacing negative thinking and becoming aware of our triggers, are significant in becoming a more well-rounded individual as far as relational communication and decision-making skills.

What are some ways we can apply Cognitive Behavioral Theory to other parts of our lives? Have you heard of this concept before?

Eating Whole Foods: The Ultimate Veggie Sandwich

2013-03-20T10:46:00.000-07:00

I tend to eat salads most days for lunch; recently though I've wanted to switch it up a bit. So how does one get all of her veggies in and still have a nice portable lunch to carry to work. Hence the veggie sandwich is born. But I'll be honest, when I hear the words "veggie sandwich" the first thing that comes to mind is a bunch of random veggies slapped between two pieces of tasteless white bread with absolutely no appeal.

So being the food lover that I am I set out on a mission to change my view of the veggie sandwich forever. I scoured recipes, roasted a variety of vegetables and worked with various balsamic vinegars until I found the perfect combination.

I love buying organic vegetables from Whole Foods Market. If you feel the same way be sure to enter the contest below for a chance to win a $25 Whole Foods gift card!(might take a few seconds to load)

Grilled Veggie Sandwich with Whipped Ricotta
(makes 1 large sandwich)

1 zucchini sliced lengthwise
1 red bell pepper, quartered
4oz mushrooms, sliced
handful arugula
handful baby spinach

olive oil
salt
pepper
Ciabatta loaf
balsamic dressing (recipe below)

Lightly coat zucchini, bell pepper and mushrooms with olive oil, salt and pepper. Grill until soft about 10 mins.

Mix about 1 tablespoon olive oil with the ricotta cheese and whisk until mixed. Add more or less depending on how fluffy you want your ricotta.

Cut open bread, spread one side with ricotta cheese and the other with balsamic dressing on the other. Place grilled vegetables on top of cheese and then add generous amounts of arugula and spinach.

Whipped Ricotta
2oz ricotta cheese
olive oil
salt

Whisk together until thickened.

Balsamic Dressing

2 tablespoons balsamic vinegar (I used Spectrum Organics found at Whole Foods)
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon honey
1 tablespoon dijon mustard

Whisk everything together until it emulsifies.

a Rafflecopter giveaway

Fat Chance No-Going-Back Weight Loss Plan: Week 4

2013-03-18T09:16:00.000-07:00

By: Jennifer Giralo

My reflection for week 3...it went smoothly! I have lost a pound from my original weight loss. Week 3 was all about changing perceptions of how we see food and how we see exercise. Our goal is to handle our emotions and stresses with substitute activities, instead of eating food when we are stressed. One substitute suggested in the book is exercise and making that exercise enjoyable so that we continue to pursue it as an alternative to food.

Some quick observations on changing perceptions:

· Perceptions on situations, people, and things are negotiable and can be re-understood in our mind.

· Perceptions are not set in stone; they are not fact until we refuse to accept any alternative thinking.

· Perceptions on ourselves, food, and exercise influence our worldview and our actions.

Week 4

While keeping the previously-learned principles in mind, we want to now use food as an ally to fight overeating. By consuming foods that satisfy you quicker, keep you full longer, and reduce your overall hunger, we can better achieve our slim calorie goals. This includes foods full of nutrients and avoiding empty calories. Some advice from the book includes:

· Eating a healthy breakfast

o I’ve been working on this habit lately. My partner and I enjoyed a breakfast sandwich comprised of egg-whites, spinach, and cheese on whole grain bread.

o I’ve occasionally had a Lean One protein shake for breakfast. It has lots of great vitamins, so it helps to jumpstart the metabolism.

Plan smaller meals throughout the day

· Design a colorful plate with fruits and vegetables

o This week I made Butternut Squash and Carrot Soup. I used the recipe on the Whole Foods website. The soup is full of nutrients; it satisfies quickly and keeps you full longer.

· Drinking more water

· Consuming protein with every meal

· Fiber is your friend

Week 4, Day 6 provides an amazing list of suggested pantry items. I know this is helpful for me, because I appreciate the guidance to get me started on what to buy at a grocery store. The list goes into detail on suggested items to buy for your pantry, freezer, the refrigerator, and what to buy for fresh fruit and vegetables.

Keeping up with this workbook daily is important in creating a lifestyle. By reminding yourself of some healthy changes you can make on a meal-by-meal basis and cataloging any emotional triggers in a journal and workbook, we can be better equipped to be successful in the change!

Celebrate National Pi Day with Virtual Potluck & Enter to Win a Prize Package Worth OVer $300

2013-03-14T05:06:00.000-07:00

By: The Food Hunter

It's national Pi Day and the Virtual Potluck Bloggers are having a pie palooza. What exactly does that mean? Well we have lots of pie recipes to share with you and since its a virtual potluck we don't want you to go home empty handed! So one lucky reader with win over $300 worth of prizes, thanks to our sponsors at Beanilla, My Spice, Wholesome Sweetners,Zak, and Good Cook. (See entry form below)

Be sure to check out all the VP Bloggers to see what they brought to the party! (Don't worry you only have tot enter on one of the blogs)

CatBoy Plum Jam Crostata by Cookistry
Carrot Jalapeño Cheese Pie by Cooking with Books
Savory Tomato Pie by 30AEATS
Crustless Crab & Asparagus Quiche Diabetic Foodie
Mini Lemon Pies by Miss in the Kitchen
Goat Cheese Quiche with Sweet Potato Crust by Farmgirl Gourmet
Chicken Pot Pie with Bacon and Butternut Squash by Thyme in Our Kitchen

Pi Day Virtual Potluck Giveaway

5 piece nonstick bakeware set from Good Cook
$100 gift certificate from Oh Nuts
11-inch cake stand from Zak Designs
assorted beans and extracts from Beanilla
variety of sweeteners from Wholesome Sweeteners
assorted spices from My Spice Sage

My contribution to this event is a Lemon Cheese Danish Pie...that's right a danish pie. I took the best part of the danish; the filling and the cheese and put it into a pie crust. The result is a nice tart lemon flavor mellowed out by the sweetened cream cheese center.

Lemon Cheese Danish Pie

Lemon Filling
4 large eggs
1 cup sugar
2/3 cup fresh lemon juice
1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt

In a bowl beat the eggs until thick. Add in the rest of the ingredients and continue beating until combined.

Cream Cheese Filling
8 oz cream cheese

1/3 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Sweet Tart Crust

2 1/3 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp baking powder
freshly grated zest of 1 small lemon
3/4 cup unsalted butter, cold, cut into 1/2 inch cubes
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/4 cup heavy cream
few drops of ice water

Place the flour, sugar, salt, baking powder, and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients. Add all of the cold, cubed butter to the bowl and pulse to process the mixture until it is sandy and there are no visible lumps of butter.

In a small bowl, whisk together the egg, egg yolk, vanilla, and heavy cream. Add the wet ingredients tot he food processor and pulse 3 or 4 times, or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.

Remove the dough from the food processor and work it with your hands to even out any dry and wet spots. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill until firm, 1 to 2 hours, before rolling out. You can freeze the dough well wrapped, for up to 2 months.

Putting it all together

Preheat oven 325. Roll out the dough into your pie pan. Place all of the cream cheese filing in the center; making a nice circular shape. Pour in the lemon filling around the cream cheese. Place in oven and bake for 30 mins or until the lemon filling is set.

Roka Akor Scottsdale: Prepare to be Amazed

2013-03-11T17:00:00.000-07:00

By: The Food Hunter

I recently had the opportunity to dine at Roka Akor, a Japanese steak and sushi restaurant in Scottsdale, Arizona. Chef Jason created a multi-course dinner, for a friend and I, showcasing some of his best menu items. The visual presentation alone was enough to swoon over. Add that to the quality and taste of the food and it is nothing short of amazing.

We ate for hours....literally. Plate after plate of the most innovative and exotic Japanese food prepared before our very eyes. The main dining area showcases a 25 foot robata charcoal grill; where the meats, fish and veggies are cooked in view of the diners. It was interesting to watch the food preparation taking place and be able to chat with the chef.

Some highlights of our meal:

Not just any old brussels sprouts...these are grilled crispy with a house made Japanese mustard. Bonito is dried and smoked fish shaved into thin pieces that resemble wood shavings.

We were told the lamb chops are from Australia and marinated for 24 hours in Korean spices. It had to be the most tender and tasty lamb chop I've ever eaten.

Thinly sliced scallops in a citrus dressing just melted in your mouth.

Grilled Kurobuta pork belly.

The finale was a dessert tower of 3 varieties of ice cream...fresh fruit and a white chocolate brownie served on a bowl of ice.

I can't say enough about the food at Roka Akor, everything we sampled was delicious. So good that I'm already making plans for a return visit.

Roka Akor

7299 N Scottsdale Rd
Scottsdale, AZ 85253

(480) 306-8800

http://www.rokaakor.com

Fat Chance No-Going-Back Weight Loss Plan: Week 3

2013-03-10T05:00:00.000-07:00

By: Jennifer Giralo

I'd like to start by saying that week 2 of Fat Chance definitely had its difficulties. Along with the simple challenge of maintaining the new lifestyle, I fell ill to a stomach flu that kept me from eating anything for two days. This threw off my new lifestyle, as it lowered my metabolic rate and resulted in some serious rebound eating. The book mentions this eating as consuming anything in sight. Yeah, it felt a little like that. This was not the workbook’s fault, but it was a drastic challenge in my new lifestyle.

Being out sick for two days made me lose a large amount of weight that I immediately regained once I began eating again. I returned to comfort food to satisfy the stress and the starvation. However, now that I am back to a mental and physical homeostasis, I can return full speed with the better habits. The great part about this eating plan is that if you “mess up” one meal or one day, you can just go back to the basics of eating when hungry and lowering your caloric intake mentioned at the beginning of the book.

Week 2’s reflection had me at a gain of 2 pounds since my initial loss. I am determined to return to my workbook and make a big difference for Week 3’s reflection, and I am already seeing some great improvements since being healthy again.

Some quick observations on starvation due to sickness:

· Decreased levels of energy, activity, motivation, and focus.

· I had lowered my caloric intake to an unhealthy amount due to the sickness.

· As my appetite returned, I had no concept of satisfaction or hunger.

· As a result, I have gained 2 pounds since last week.

Week 3

Week 3 is quite eye-opening in terms of emotional awareness and perceptions. The goal of this week is to think mindfully of our perception of food’s purpose and exercise’s purpose. What do we think of these two activities? Do we have an idea in our mind that exercise is tiresome? Unnecessary? Boring? Let’s change those thoughts by performing an exercise that is fun and engaging without wearing yourself out.

Do you think of food as comforting in times of loneliness or boredom? Let’s change our perception of food and what its purpose is. Let’s think of it as a source of energy, and let’s only consume the energy we need with the right nutrients.

I notice that I eat out of sadness, loneliness, and pure boredom. In Week 3, we learn that when we eat due to loneliness, we are perceiving that food will fulfill our need for social interaction. When we eat because we are bored, we are perceiving that food will fulfill our need for entertainment or engagement.

Sometimes exercise is not appealing to me. To combat these feelings and perceptions about food and exercise, my friend Theresa invited me to free outdoor yoga, Yoga Rocks the Park. This is just one example that helped me fulfill a need for social interaction, exercise, and engagement in an activity, as well as some outdoor enjoyment.

I’m focusing on a terrible habit of mine this week. Breakfast.

The book suggests a balanced breakfast every morning in order to kick start the metabolism and keep you full with nutrients longer throughout the day.

I recently ate 2 gluten-free pancakes with some veggie bacon for breakfast, and I was full for a very long time due to the protein in the meal.

This week let’s go back to basics and become stronger with them. Use a smaller plate, eat when you’re hungry, eat slowly, and stop eating when you’re full.

We’re Rock Stars. Let’s be aware of our perceptions of things, and be aware of our perception of ourselves. Keep them positive, and you can achieve it.

Downtown Phoenix: Carly's Bistro

2013-03-06T17:00:00.000-07:00

By: The Food Hunter

This past weekend my staff writer, Jen and I stumbled into Carly's Bistro; a small cafe in downtown Phoenix. Ok, let's be honest we didn't actually stumble into a place an hour away from our house. We were heading into the city with food on our mind when I noticed a Facebook post from Carly's saying Brunch, Brunch, Brunch.

Talk about the power of social media; I immediately called Carly's and asked about reservations. "How many are you?" "Oh come on in...no reservations needed for just two of you." I couldn't help but think why they asked this when we walked in and the place was completely empty. I'll admit we both hesitated a minute; not sure if we wanted to stay or head somewhere else. But the quirky little place kind of appealed to us so we grabbed a window seat and settled in.

We quickly perused the brunch menu and both decided on the Greek egg sandwich with a side of fresh fruit. For $6.95 we got a nice portion of scrambled eggs topped with feta cheese, tomatoes and spinach on a toasted ciabatta roll. Served with a bowl of fresh cut fruit...I thought it was excellent and well worth the money.

Shortly after digging in things started to get interesting. First, we were no longer the only ones in the restaurant. People were steadily arriving...obviously knowing something we didn't. Second, musicians started popping up and playing from out of nowhere...at least that's how it seemed.

Arriving first was a cello player; followed by a drummer. About 10 minutes later a clarinet player arrived and a man with a saxophone. The band just kept growing before our eyes. Whatever was going on I had no idea but they were playing some wonderful jazz.

We found out later that Sunday brunch at Carly's includes live jazz...why they all showed up at different times out of nowhere....I guess I'll never know. But if you find yourself in downtown Phoenix on a Sunday morning I would highly recommend stopping in. Whatever you do don't let the empty seats fool you...by the time we left it was standing room only.

Carly's Bistro
128 E Roosevelt St
Phoenix, AZ 85004

(602) 262-2759

Make Ahead Egg Bake: Brown Bag Series #12

2013-03-04T17:00:00.000-07:00

In my brown bag this week: Make Ahead Egg Bake. Egg bakes are the way to go when it comes to having a versatile, healthy breakfast ready when you are. They can be easily customized to fit your tastes or to accommodate whats in your fridge at the moment. Meats, herbs and veggies are all interchangeable with your favorites. I usually make several different varieties at once and freeze them. Below is one of my favorite combinations.

Make Ahead Egg Bake

2-3 slices of whole wheat bread, cut into ½ inch cubes
1 Italian sausage link casing removed
2 packed cups spinach, finely chopped
10 oz sliced crimini mushrooms
1 bell pepper, chopped
1 chili pepper, diced
1 Tbsp olive oil
1 tsp fresh thyme, finely chopped
1 tsp salt
1/4 cup grated parmesan
4 eggs
2 egg whites
milk

1. Preheat oven to 375 degrees. Prepare a loaf pan with non-stick cooking spray.
2. Evenly spread the bread cubes in the bottom of the baking dish.
3. In a large sauté pan, cook the sausage over medium-high heat, breaking apart with a wooden spoon, about 8-10 minutes.
4. Remove the sausage to a plate lined with a paper towel to absorb the excess grease.
5. Without washing the pan, keep the heat on medium high and add the olive oil, saute the peppers until soft.
6. Add the mushrooms and spinach to the pan and cook until the spinach is wilted, about 4-5 minutes. Add the sausage back to the mixture.
7. Pour the mixture over the bread cubes in the baking dish. Then sprinkle the Parmesan over the top of the mixture.
8. In a medium bowl, whisk together the eggs, egg whites and milk. Pour over the ingredients in the baking dish and push the mixture down into the bread, so the bread starts to absorb the egg and milk.
9. The best method is to let the bread absorb the mixture for about 30 minutes before baking. If you are short on time you can skip this step.
10. Bake at 375 degrees for 20-25 minutes, until its baked through and the top is golden.
11. Let cool at least 10 minutes. Cut into 6-10 pieces, depending on your appetite.