Pan-Seared Shrimp Salad with Bacon and Creamy Chipotle Dressing

Sheesh, looks like I’m posting about twice a year now. That’s not awesome at all. The issue is I’ve been working a job from home part-time, and that seems to take any extra time that I have. But whatever, I’m going to make time for food again. After all, it’s food. And food is good!

I’ve been going up, down, and all around with what to eat. Currently, I’m a member of MyFitnessPal.com and doing something I thought I would NEVER do since trying Weight Watchers – counting calories. Gasp! The horror!

I really seriously hated counting calories – and I REALLY hated counting points. You know what I think the problem was? I was too hungry. Especially at Weight Watchers. So, I just associate counting points with hunger, I guess.

Well, now that I have a better idea of what I’m doing, (now that I know I need to eat!!), it’s much easier to count calories. Plus, MFP has an app for my phone and my ipad, so I always have access to the tool and I can input my information right away.

Ooooh, you know what else I got that helps? This cute little bugger called a Fitbit. It counts my steps, how many stairs I climb, calories burned and it even keeps track of my sleep! And it synchs directly to MFP. Amazing!

In the meantime, I’ve loosened up so much on what I eat. My family was revolting at my no-meat nonsense, and I would rather have a bit of meat than have a revolt. So, while I still love my veggies, I’m just more relaxed about it all. I can’t save all the animals (sorry animals!), but I can choose to eat ones that are at least (hopefully) treated fairly well before their ultimate demise. And I am appreciative of them and how they help us.

Enough of all that. Let’s get to the food part!

There’s a thread on MFP to post pictures of your meals. They looked so delicious and they inspired me to post my own. Which inspired me to get my arse back on this site and make an update!

I don’t even have a recipe for this. I’ll try to come up with one though. It’s basically a salad with pan-fried shrimp, (fried in my new favorite grease…bacon fat. Yea, that’s right. That’s how I roll now.) crumbled bacon, cucumbers and a dressing of veganaise (that’s right bacon fat and veganaise), lime juice, dill and chipotle sauce.

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Here’s my attempt at turning this into a recipe. Tell me if this title sounds fancy enough?

Pan-Seared Shrimp Salad with Bacon and Creamy Chipotle Dressing

Serves: 1

INGREDIENTS
2 Cups lettuce leaves (or however much you feel like eating)
1 Tbs cooking oil or grease
3 ounces shrimp
1 bacon strip, crumbled
1 Tbs Veganaise or regular mayo
A few shakes of dried dill
1-2 Tbs lime juice
1-2 tsp chipotle sauce (I used just the sauce from the canned chipotle peppers. You can find these in the Latin section of the supermarket)

PREPARATION
Pat your shrimp dry a bit and season with salt & pepper.

Add cooking oil or grease to pan and heat on medium-high. When hot enough, add the shrimp. Cook approximately 3-4 minutes per side. (I like mine a little crispy so I tend to cook it a little longer.)

When done, add on top of salad.

For the dressing, mix Veganaise with lime juice and mix until well-blended. If the dressing is too thick, add a bit more lime juice. Add your few shakes of dill and chipotle sauce. (Chipotle sauce is completely optional, by the way. I added it today because I had it.)

Spoon your dressing over your lettuce and shrimp. Add your crumbled bacon and eat!

In case you’re interested, this salad is approximately 300 calories. :)

Until next time…

(Which WILL be before June of this year. Ha.)

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Slacker! Plus, Nutty Blueberry (or Chocolate Chip) Protein Balls

Wowwwweeee – I have been slaaaaaaacking! I have 2 excuses. #1. I have been reading everything about food, the best diets, nutrition and I have been up, down, this way, that way, and everywhere in between. I have been convinced that a vegan diet is best. Then a vegetarian diet is best. As long as it includes fish. (But duh, that’s not a vegetarian diet.) Then it was Paleo. Then an all-meat diet because, well hell, our ancestors only ate meat. They didn’t have broccoli around whenever they wanted back then. Then clean eating. Then a raw food diet. And finally back to something called JERF. It’s so confusing!!!

Out of all of those, JERF probably makes the most sense. It means Just Eat Real Food.

Kind of like what Michael Pollen says. I’m all the way full circle back to his manifesto. Eat Food. Not Too Much. Mostly Plants. It’s pretty perfect, and I’m sticking with that.

Um, not that I stick with it all the time. I was burying my face in a peanut butter chocolate cream pie earlier. I don’t think that counts as “real” food. Oopsie!

Oh, my other excuse of why I’ve been slaaaaaaacking…

#2. I’m lazy.

But whatever, it’s my blog and I can be lazy if I want to. :)

Anyway, let’s get back to what I really love best…food! I got another new cookbook or two or three while I’ve been slackin’. I got a couple of comments on the Raw Balls recently (ugh, as someone mentioned, that IS a horrible name!), and I wanted to post a different recipe that I like even more. My son thinks they taste like chocolate chip cookie dough balls. But they are MUCH healthier. Score!

This is from a book I got during the Paleo phase. It’s from Primal Blueprint Quick and Easy Recipes.

Makes 12 balls. (I always double the recipe because it’s such a good, energizing, filling snack.)

INGREDIENTS:
4 dates, pits removed
1 cup walnuts
1/2 cup macadamia nuts
2 tbs coconut oil
1/2 cup fresh or defrosted blueberries (fresh works best)
(Note: I always use semi-sweet chocolate chips here instead)
1/2 cup unsweetened shredded coconut

PREPARATION:
Pulverize dates in a food processor until a paste forms, about 40 seconds (the paste will typically come together in a clump.)

NOTE: I don’t have a food processor. I usually just use a mortar and pestal and smash it with that. You can use anything heavy to smash it in a bowl.

Add walnuts and macadamia nuts and blend until very finely chopped, about 35 seconds. (You can use any nuts you like.)

With the blade still running, drizzle in coconut oil and stop as soon as the oil is blended in. Scrape the batter into the bowl and stir the blueberries and 1/4 cup of the coconut.

Form the batter into round balls, then roll in leftover shredded coconut. Pop a few into your mouth immediately and refrigerate the rest for snacking later!

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Raw Food Stuff

Happy New Year! I hope you have a great, healthy and happy 2012. Sorry I haven’t posted in a while, but, trust me, I have been eating. :) So much so that I feel I need to re-focus on eating really good food again.

I dabbled in the raw food thing not too long ago. And I lasted, oh, about 1 day. Yea. I’m cool like that. Anyway, I decided to give it another try, but in a different way. This time my plan is to have only raw foods (most days) until dinner. Then I’ll have something cooked.

This is such a better way to get in my raw fruits and veggies but not feel deprived. But I know I have to be flexible about it too. If we’re out to eat, I’ll find something reasonable.

So far, my morning consists of having a glass of water with lemon juice squeezed into it and a dash of cayenne pepper. Breakfast is an avocado mixed with a little lime juice, cumin and salt with a few spoon fulls of fresh salsa dumped on top.

Lunch is a big salad…

Or something like what I made today…

I got this recipe from an e-book called Eating for Life. This is a Collard “taco” with tomato salsa. In the original recipe it calls for a collard green leaf to use as the taco shell. I decided to use a sprouted grain tortilla. It’s not technically raw, but, eh, close enough!

Here’s the recipe in case you’re interested.

(serves 3-4)

INGREDIENTS:
2 cups walnuts, ground in a food processor
1 tsp ground cumin
1 tsp ground coriander
3 to 4 collard green leaves
1 cup shredded romaine lettuce
1 recipe Tomato Salsa

PREPARATION:
1. In a food processor, pulse walnuts until they look “meaty”

2. In a bowl, combine the walnuts, cumin and coriander, and mix well.

3. Spread 1/4 of the walnut mixture along the center stem of each collard leaf, then add a layer of shredded lettuce. Top with 1/4 cup of the salsa.

This was really tasty! The walnut “meat” was unexpectedly delicious. The only downside to something like this is that the sprouted grain tortillas fall apart so easily and then you’re left with a leaking, falling-out-all-over-the-place mess. No problem, just grab a fork and dig in that way. :)

I’ll be adding more raw and regular recipes soon! So keep coming back and checking out what’s here.

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Chow Mein Burger

I just got a new cookbook today (yea, it’s a problem, but I did get $10 off!) called The Best Veggie Burgers on the Planet and I tried out one of the recipes for lunch. It took quite a while to prepare, but I love to try new things out, so I didn’t mind. And now I have an extra 3 burgers for other lunches. (Um, this recipe makes 6, but I cut it down some…I didn’t eat 3 burgers for lunch! Although, I’m not completely opposed to that.) :)

(Makes 6 burgers)

INGREDIENTS:
1 package (6 oz) chow mein noodles
2 tablespoons sesame oil
8 ounces broccoli florets
1 cup shredded carrots
1/2 cup raw cashew pieces
1 tablespoon grated fresh ginger
2 tablespoons peanut oil
12 ounces extra-firm tofu, drained, pressed and cut into small cubes
1/4 cup soy sauce or tamari
1 tablespoon sesame seeds
1/2 cup cashew nut butter
1/4 cup potato starch or corn starch
salt and pepper
oil for frying

PREPARATION:
Prepare the noodles according to the package instructions. Drain, divide into two equal portions and set aside.

Using a wok or large frying pan, heat the sesame oil. Add the broccoli, carrots, cashew pieces, and ginger. Stir-fry 5-7 minutes.

Add the peanut oil, then the tofu. Continue to cook 5 more minutes, tossing often.

Add the soy sauce, half the noodles, and the sesame seeds. Toss to coat and continue to cook 5 minutes longer.

Turn off the heat and add the cashew butter, stirring to coat. Let cool.

Sprinkle in the potato starch and, using your hands, knead together. Season with salt and pepper.

Form into 6 patties. Line a plate with paper towels.

Preheat 1/4 inch oil in a frying pan over high heat. The oil is ready when a piece of dough dropped into it sizzles immediately.

Fry the patties for about 5 minutes per side, until a nice crispy, golden brown crust forms. Transfer to the plate to drain the excess oil.

Serve with the remaining half the chow mein noodles.

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OK, I was able to get 1 to stick together long enough to take a picture, but the rest of my burgers fell apart! I’m not worried about it since they’ll still taste good. I’m sure it’s my own fault since I substitute and don’t measure anything. :)

Speaking of substitutions, I do that a lot when I don’t have all the right ingredients. You can definitely do that too!

Overall, I think these burgers were great! I did forget to add salt and pepper, so they were a little bland. My fault on that though. They were crispy and tasted great with a little spicy chili garlic paste.

I can’t wait to try more burgers. I’ll keep you posted!

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Not Quite As Good As Longwood Gardens, But Still Darn Good Mushroom Soup

If you live in southeastern Pennsylvania, you know Longwood Gardens. And if you don’t live here and you ever visit, I highly recommend visiting. Not only is it beautiful there (and fun / tiring for kids), but their cafeteria also has the best mushroom soup ever!

Longwood Gardens is located in Kennett Square, Pennsylvania – Mushroom Capital of the World. Therefore, the mushrooms in the soup are fresh and delicious!

Anyway, so we actually have a mushroom growing kit and some popped out recently and I wanted to use them up.

I found a couple of mushroom soup recipes and combined them to make my own (and vegan) version. I thought it came out great! Not quite Longwood Gardens great, but pretty darn good.

INGREDIENTS:
6 TBS Coconut oil (or you can use regular butter or vegan butter)
2 cups finely chopped onions
8 ounces of mushrooms (whatever you want to use is fine, but some mushrooms have a stronger flavor than others)
1 TBS rosemary
1 TBS thyme
4 cups vegetable stock
2 ounces Sherry (preferably the real stuff, not the grocery store kind)
Salt & pepper to season

PREPARATION:
Melt 2 TBS coconut oil over medium heat, add the onions and cook about 5 minutes.

Add the mushrooms, thyme, rosemary and additional 4 TBS coconut oil, and let sweat for about 8 minutes.

Stir in the vegetable stock and simmer for 1 hour.

Take out 1/2 the mixture and blend until smooth.

Add the blended mixture back to the pot, add salt and pepper to taste and reheat.

Add 2 ounces of sherry, mix and serve.

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Just a note that I thought the sherry made the soup slightly too sweet. If you like that, great. Otherwise, try cutting it down to 1 ounce, or you can omit it completely.

I thought this soup was really good, but I was the only one in my family. (What a shocker, right?) We just have completely different tastes, but I’m working on them. :)

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Something like Sopes

My neighbor invited me over for lunch not too long ago, and she introduced me to these wonderful little delights called sopes. I have been obsessed with them ever since! I’ll make a big batch, stick them in the fridge, then pop them in the toaster oven to crisp them back up. I’ll do that for a week at a time.

First, let me say that a real sope is supposed to look like a little bowl. You can go here to see what I mean. I do not understand how to do the bowl thing without it turning into a crumbling mess. So, I skip that part. I skip a lot of things. I like to cook, but I’m also a bit lazy in the kitchen. :)

Oh, and I also wanted to mention once again that I do not have a fancy-pants camera like a lot of food bloggers. So, sorry for the really unexciting pics!

Making the sopes are really easy. You just need some of this Masa (corn flour) which you can get in most grocery stores. I follow the recipe right on the back of the bag.

INGREDIENTS:
2 cups Masa
1/4 tsp salt
1 and 1/4 cups warm water

PREPARATION:
Mix the corn flour, salt and water in a bowl until a soft dough forms. (You may need to add more water. Add just a tablespoon at a time.)

Roll the dough into balls about the size of a golf ball.

Press the dough either between 2 pieces of wax paper (or just between your hands if you’re lazy like me :) ) until they’re fairly round and flat.

Heat a pan with oil over high heat and add the sopes. Pan fry until golden brown and crispy.

The should be this color approximately.

After that, you can add any toppings you like!

For mine, I added chipotle sauce, scallions, a bean mixture (I heat a pan over medium-high heat with a little oil, then I saute chipotle powder and salt for just a minute, add a can of rinsed black beans and a couple of scoops of salsa. I heat up the mixture and then smash it up with a fork.), sour cream or greek yogurt and salsa.

I also decided to experiment with mine, and I added some fresh thyme leaves to half the batch. It was a good addition. I definitely think some cilantro mixed in could be in order next time. You could even add basil and then top with pizza sauce and mozzarella cheese and make mini pizzas. The sky is the limit with these tasty little guys!

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Fit Person #3 – Zuzka

 Zuzka (BodyRock.tv) – Zuzana (aka Zuzka) is one of my favorite fitness people. I think she’s in incredible shape, and has a perfect female figure (in my opinion). Her diet has changed slightly here and there, but her current philosophy is to follow Michael Pollan’s eater’s manifesto from the book “In Defense of Food“. That manifesto is posted right here on this site. It’s “Eat food. Not too much. Mostly plants.”

“Food” means things that have a very short ingredient list, or better yet, have no ingredient list at all. Zuzana also takes a protein supplement, fish oil supplement and greens supplement.

Here’s a post about what she and her BodyRock.tv partner Freddy eat in a typical day. Now, this was at a time when they were trying to eat veggies and protein at every meal. I know that’s changed to a more balanced, relaxed, Michael Pollan approach and I don’t think they’re are as strict about what they eat and when.

I do know they eat very clean and only occasionally indulge in sweets and desserts. I believe they try not to eat many carbs. At one point, they mentioned eating carbs only in the morning, or within 2 hours of working out, but again, that approach has changed slightly.

As far as fitness goes, Zuzana does a short, but intense workout each day, 5-6 days a week and takes one day off for rest and / or has 1-2 days of active rest (bike riding, hiking, house cleaning, etc.). Zuzka says she only does the workouts from her site (there’s no extra weight training at the gym), which use interval training for maximum fat loss.

Whatever Zuzka is doing, it is definitely working! Don’t you think? :)

Zuzka diet synopsis: 
- Yes to carbs, but in small quantities and mostly in the morning (possibly? Not sure if that’s still true)
- Yes to clean foods (avoid boxed, packaged “food”)
- Yes to a balanced approach to eating
- Yes to meat, but smaller portions

Nutrition Information

The Beautiful Truth Movie (Free)

I just watched this movie on YouTube yesterday. Here’s the description from YouTube.

Raised on a wildlife reserve in Alaska, 15-year-old Garrett was interested in the dietary habits of the farm animals. After the tragic death of his mother, Garrett’s father decided to home-school his son and assigned a book written by Dr. Max Gerson that proposed a direct link between diet and a cure for cancer.

Fascinated, Garrett embarks in this documentary on a cross-country road trip to investigate The Gerson Therapy. He meets with scientists, doctors and cancer survivors who reveal how it is in the best interest of the multi-billion dollar medical industry to dismiss the notion of alternative and natural cures.

I thought the video was interesting, but maybe not as good as some of the others I’ve seen like Food, Inc. and Fat, Sick and Nearly Dead. (This movie is a bit amateur compared to the other two.) I would recommend those above this, but since it’s free, it’s a good alternative. And still definitely makes you think.

Things to Make You Think

Best Ever Beet Soup

This is from You Are What You Eat Cookbook.

Beet soup seemed like a weird concept to me, but not anymore. This soup is so good!!! Even Nick ate it. Once. :) I don’t think he was as in love with it as me (no surprise there), but I think it’s delicious! I tried to sell it to the kids as scary Halloween blood soup, but they did not go for that! They wouldn’t even try it. Well, their loss!

This soup is a bit of a pain because you have to shred beets and carrots. My grater is small, so it was so annoying! But if you have a bigger grater, it probably won’t be as annoying. Also, I considered it a good workout. :)

Anyway, I wish I had better pictures. I don’t think mine is selling it, but you have to trust me that this soup tastes really good. Just try it and see!

(Serves 4)

INGREDIENTS:
1 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
2 celery stalks, trimmed and sliced
1 large parsnip, trimmed, peeled and grated (I couldn’t find parsnip, so I substituted with a couple of carrots)
6 small raw beets, trimmed, peeled and grated
1 wheat-free vegetable stock cube
1 tsp wheat-free vegetable bouillon powder
1 tsp cider vinegar
1 sweet potato, peeled and diced
Third of a cucumber, peeled and diced (I used the cucumber the first time I made the soup, but not when I had the leftovers. I do think it was good with the cucumber though. I just forgot about it!)
2 tsp finely chopped fresh dill (I used dried)

PREPARATION:
1. Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over medium-low heat, stirring frequently, for 3-4 minutes until soft but not colored.

2. Add the parsnip, beets, stock cube and bouillon powder to the pan with 4 1/4 cups cold water. Bring to a boil, then lower the heat and simmer for 30 minutes.

3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes, or until the vegetables are tender when pierced with a knife.

4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.

And this is my little skull bowl for Halloween. Isn’t he cute? I need to load him up with more fruits!

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Fit Person #2 – Jillian Michaels

I saw an interview where Jillian Michaels basically said that it’s all about the calories! You need to burn more calories than you take in to lose weight. So, I put Jillian’s philosophy as “Calories, calories, calories.” Except, as you’ll read later, it is important to avoid junk food! (Duh?)

So, let’s see what Jillian eats in a typical day. This is from an interview from Self.com.

Breakfast: To start the day off right, Michaels stocks up on carbs for long-lasting energy. “Breakfast is usually whole-grain Ezekiel English Muffins with almond butter,” she says. “And I eat two whole English Muffins, about 500 calories.”

Lunch: “For lunch, I’ll usually have some sort of fish and veggies,” says Michaels, who usually eats with her Biggest Loser contestants. “Salmon carpaccio and a vegetable or salad. But if it comes with cheese, I won’t eat the cheese.”

Snack: For a quick afternoon pick-me-up, “I’ll have hummus and carrot sticks or chips and salsa or an orange and raw almonds or Brazil nuts,” she says. “A little bit of protein and a little bit of carbs.” No matter what she’s munching on, you can bet it’ll be the healthiest option. “The things that are in Doritos! That thing is like a cancer wafer. I’ll pass. I’ll have baked corn chips instead.”

Dinner: “I try to cut out carbs whenever possible,” Michaels says of her final meal. “And I eat organic whenever possible. I work with organic chefs who help me on my website and we create recipes and test them out. I eat fish a lot.”

Other: “I try to get my dark chocolate in somewhere throughout the day,” she admits. “I have to have it. I work it into my calorie allowance and I will always have 200 calories of chocolate…always!”

This is from Washingtonpost.com:

“I actually do not believe in a one size fits all approach to diet / nutrition. Here is the deal, all these fad diets: South Beach, The Zone, Atkins, Pritikien etc. are nothing other then a reinvention of the macro-nutrient ratio. Macro-nutrients are FAT, CARBS, PROTEIN.

For example: Atkins is all protein and fat with no carbs. Pritiken is all carbs, no fat with some lean protein only. The Zone is equal portions of carbs protein and fat. All these diets are doing is reinventing the wheel to sell you something.

The truth is that you are as unique on the inside as you are on the outside. That is why some diets will work for some people and not others. In order to figure out what is the best macro-nutrient ratio for YOU you have to understand how your body processes what you eat. Their is a test on this in my book to help you identify what is the best macro-nutrient ratio for you.

One thing I can tell you definitively about these fad diets is that they don’t tell you the truth. At the end of the day weight loss is math. It’s all about watching your calorie intake and increasing your energy expenditure. ok your thinking, then why not eat garbage and just count calories. The reason I help people identify the ideal foods for them is so they will have more energy, better overall health, and better body composition which helps rev up their metabolism.”

Jillian Michaels diet synopsis:
- Yes to carbs, but earlier in the day – avoid at dinner
- Yes to meat, but mostly fish
- Calories matter, but you can’t eat garbage and just count calories

Nutrition Information