Meatless Monday - Caprese Quinoa Bake

This was probably one of my favorite, easy, Meatless Monday meals.  Now that we've been eating more "clean" and "primal", Meatless Monday is a bit of the past, but I will definitely save this as a cheat meal in the future. This dish is classic comfort food meets healthy new lifestyles and does it damn good.  It's another one of those simple, make ahead dishes that is even better the next day and is great served with a side salad or some roasted veggies.  For all you meatetarians out there, try with with some grilled chicken marinated in Italian Dressing, you won't regret it. 

Caprese Quinoa Bake

Adapted from Half Baked Harvest

2 Cups Cooked Quinoa

1 C Tomato Basil Pasta Sauce 

2 TBSP Tomato Paste

1/3 C Half and Half

1/3 C Fresh Parmesan Cheese

1 C Mozzarella Cheese, divided

1 C Grape Tomatoes, halved

1 C Fresh Basil, cut into strips

1/2 tsp Crushed Red Pepper

Salt and Pepper to taste

Rounds of Fresh Mozzarella 

Balsamic Vinaigrette Reduction 

Not the best picture, just trust that I'm not a photographer and the taste is amazing.  

Preheat oven to 350 degrees. Heat tomato sauce and tomato paste on low heat in saucepan. Once warmed through, add in half and half cream, parmesan, crushed red pepper, salt and paper. Allow to cook until warmed through.  Remove from heat and stir in quinoa. Fold in half of the mozzarella, half the tomatoes and half of the basil. Grease a 9 x 9 baking dish and pour in mixture.  Top with remaining mozzarella as well as round of fresh mozzarella and remainder of tomatoes.  Bake uncovered for 10-15 minutes, then turn on broiler for a few minutes until browned and bubbly, carefully watching to ensure it does not over brown.  Top with basil and allow to set 5 minutes before serving.  Serve with balsamic vinagrette reduction drizzled. 

Primal Sweet Potato Hash

I love hash. Ok, that sounded bad. Let me try again, I love food hash (I don't know that that's any better ,but oh well). Corned beef hash, sweet potato hash, sausage hash, hash with eggs, hash with cheese, hash in a skillet.  In an effort to keep things simple and interesting while dabbling in more primal eating, I opted for a Sweet Potato Hash with Fried Eggs for dinner one night.  I liked this dish because the hash itself could be made ahead of time, and reheated in a skillet when ready to be served.  I served Steve's with scrambled eggs, which are usually my egg of choice as well, but opted for a fried egg for myself.  Breaking the yolk into the hash really adds to the flavor and texture and I would highly recommend serving with the latter.  

Sweet Potato Hash 

2 TBSP Coconut Oil

2 Fresco Buffalo Chicken Sausages, skin removed and crumbled

6 Pieces of Bacon, chopped

2 Small Orange Peppers

1 Medium Onion, diced

2 Medium Sweet Potatoes or 3 cups, peeled and diced small

1/4 tsp Chili Powder

Garlic, salt and pepper to taste

In large fry pan, melt coconut oil on medium heat.  Add in onions, bacon, sausage and orange peppers. Once bacon is crisp and sausage is cooked all the way through, add sweet potatoes allowing to cook on one side for several minutes until softened and browned, and then flipping to brown the other side.  Season with garlic, salt, pepper and chili powder.  

Remove from heat, cook eggs as desired and serve. 

Butternut Squash Ravioli and Greek Quinoa Salad

Here are a few recipes that I made a while back and just never got around to blogging them.  The one is a great side dish for any kind of meal and is inspired by an orzo salad that my mom makes.  It's great with grilled chicken and even better the second day when all of the flavors have had a chance to soak in! 

Greek Quinoa Salad

1 TBSP Dijon Mustard

1/4 C Olive Oil

2-3 TBSP Fresh Dill

1/2 C Diced Cucumber, diced

2 C Cooked Quinoa

1 1/2 OZ Feta

1/3 C Grape Tomatoes, halved

In blender, combine dijon mustard, olive oil and dill.  In medium bowl, combine cucumber, quinoa, feta and grape tomatoes.  Add in dressing. Season with salt and pepper to taste. Chill for minimum 2 hours before serving. 

Here's a great dish that looks like it's straight out of a fancy restaurant.  The secret ingredient? Wonton wrappers! Growing up, after my mom would make wontons (to which I never really liked) my dad would fry up the unused wrappers and then cover them in powdered sugar, or cinnamon and sugar.  Until recently, aside from wontons, salads and as a sweet treat, I never thought of all the other ways wonton wrappers could be used...until now.  Now, even without a pasta maker or the ability to make homemade pasta, you can get the homemade taste in half the time with wonton wrappers! 

Butternut Squash Ravioli with Brown Butter and Sage

1 C Mashed, cooked butternut squash

1/2 tsp salt

1/2 tsp Fresh Ground Pepper

1/4 tsp Nutmeg

1/4 tsp Allspice

1/2 tsp Cinnamon Sugar

1/2 tsp Garlic

1 egg yolk

1/2 C Mascarpone Cheese

1/3 C Grated Parmesan Cheese

1 (16 oz) Package Wonton Wrappers

2 TBSP Butter

1 Clove Garlic, unpeeled

1/4 C Fresh Sage, chopped

Grated bittersweet milk chocolate for garnish 

Combine cooked butternut squash, salt, pepper, nutmeg, cinnamon sugar, allspice, garlic, egg yolk and mascarpone cheese and parmesan cheese until well combined.  Place 1 tsp of filling into middle of wonton wrapped. Fold into triangle, use water to seal edges closed pressing together, then fold ends in to create a house-like shape.  Meanwhile, begin to boil large stockpot full of water, slightly salted, once boiling, carefully drop ravioli in, a few at a time. They are fully cooked when they float to the top. Add butter to fry pan.  Cook on low until browned and aromatic, add in the chopped sage and unpeeled garlic.  Transfer cooked ravioli to the frypan, allowing to cook in the sage and butter and become slightly crisped.  Serve topped with additional fresh sage, sauce and grated bittersweet chocolate. 

Not So Lazy Sunday - Doggie Treats and People Eats

I'm not much of a "sweets" person. If given the choice between an appetizer and dessert, it would be appetizer all the way, every single time but I love to bake.  I think I get the love of baking from my mom. Granted, I don't make the time to do it as often as she does - I still enjoy doing it.  Since Steve and I have been on a bit of a health kick, it's been a little harder to bake because it goes uneaten - sure, I can bring it to work but that then requires packing it up and there's always the unnerving concern that it's not as good as Steve says it is.  He's a good husband, he knows how this works.  

So I got a KitchenAid for Christmas (yahooo!) and since we're avoiding sweets, it hasn't been broken in quite as much as I would like. Which leaves me to my first recipe for the day...homemade dog biscuits. Yep, I'm officially one of those people.  I just spent a portion of my Sunday making limited ingredient, all "natural" dog biscuits for Rosie.  And I have to admit...I tried them (you'll understand why) and they weren't half bad.

Peanut Butter and Apple Dog Biscuits

1 C whole wheat flour

1/4 C rolled oats

1 TBSP baking powder

1 TBSP Olive Oil

1/2 C Peanut Butter

1/2 C Milk

1 TBSP Unsweetened Apple Sauce

Preaheat oven to 350 degrees. Combine dry ingredients in KitchenAid mixer,  add all wet ingredients and mix until combined and a dough forms. Form dough into large ball,  roll out 1/2 inch thick on parchment.  Use cookie cutter to create the biscuits.  Repeat with excess until no dough is left.  Bake on parchment covered cookie sheet for 20 minutes or until golden browned.  Allow to cool 15 minutes before sharing with your pooch! 

Rosie likes it! You know its a good treat when she cries and takes it to her room

Since it didn't seem fair to make something for Rosie...and not Steve, I decided to take myself back to some childhood memories and make some granola bars.  When we were kids my mom had this awesome recipe for chocolate chip granola bars.  Until later in life, I don't ever remember having store bought/Quacker granola bars and I'm not even mad about it.  There's just something about the tastes of fresh granola bars that make all the difference. 

Chewy Granola Bars

Makes 24 Bars

2 1/2 C Rice Krispies

1 3/4 C Old Fashioned Rolled Oats

1/4 C Ground Flax Seed

1/4 C Shredded Sweetened Coconut

1/4 C Chopped Cashews

1/4 C Dried Mixed Berries, chopped (cranberries, blueberries, cherries)

1/2 C Honey

1/2 C Browned Sugar

2/3 C Chunky Peanut Butter

1 tsp Vanilla Extract

1/2 C Mini Dark Chocolate Chips

Combine the rice krispies, rolled oats, flax seed, coconut, cashews and mixed berries in large bowl. In small saucepan, mix the honey and brown sugar over medium-low heat, stirring constantly.  Allow mixture to boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla until smooth.  Pour over dry ingredients and mix well with mixer or by hand. Allow mixture to cool 5-10 minutes, then add chocolate chips.  Grease 9 x 13 pan generously.  Press mixture firmly down into pan.  Allow to cool completely before cutting. To get 24 bars, cut lengthwise into four sections, and width-wise into 6 sections. Wrap individually in plastic wrap, store all in seal tight container.  These can also be frozen!

And finally, while I'm eating plain chicken, brown rice and veggies, it's not fair for poor Steve to always eat that stuff. So - I made him an old favorite in a new way - Buffalo Chicken Pot Pie. More pics to follow! 

Buffalo Chicken Pot Pie

Adapted from Pillsbury Makes 1 - 9" Pie

1 TBSP Olive Oil

2 Medium Red Potatoes, diced, skin on 

1 Medium Sweet Onion, diced

2 Carrots, diced

1 Rotisserie Chicken, skin removed and diced (approximately 2 lbs)

1/8 Brick of Cream Cheese

3/4 C Franks Hot Sauce

1 C Shredded Mozzarella Cheese  (can use blue cheese, but we're not HUGE blue cheese fans)

1 box Refrigerated Pie Dough (should have 2, 9-inch crusts)

Remove pie crusts from refrigerator and allow to come to room temperature. Preheat oven to 400 degrees. Heat olive oil in medium skillet over medium heat.  Add in diced potatoes and onion.  Cook until potatoes are softened and starting to crisp.  Add in carrots, allow to cook until slightly softened.  In medium bowl, add chicken and sauteed vegetables. Combine with hot sauce and cream cheese until well blended.  Mix in mozzarella cheese. Carefully unroll first dough and follow instructions on box into 9-inch, glass pie pan.  Add filling, top with second pie crust.  Press together with fingers sealing off the filling between the two crusts.  Cut slits in top crust to allow to steam.  To prevent from over browning or burning of the crust, cover outer edge with foil.  Bake 25-30 minutes or until golden brown.  Allow to cool several minutes before cutting and serving.  

Green with Envy - Ultimate Green Juice

It's always so interesting how the people you wish to have in your life, seem to leave it far too early and those that you wish you could replace, seem to never go away.  I've learned something as I've grown older, that there are people one will never change, and that those people live in jealousy, envy and competition.  I'm a salesperson, I like competition as much as the next person, but I also draw a line to where it is unnecessary.  

I'm about to go on a mini-preaching, so if you just want to get the juice recipe, skip down below the GIF :). 

Everyone chooses their own path in life. For me and my husband, we chose being responsible, planning what we could plan for and enjoying the things we work hard for.  I was raised by a family that taught me the value of working hard and being grateful for the things you have, no matter how big or how small.  I remember growing up (and I still can't help it sometimes now) being so proud of an awesome steal I got.  There was nothing better than getting an compliment on something and being able to proudly state, "Thanks! I got it for 80% off," or "OMG - it was only $10". What I more clearly remember though, is the humbleness my grandma and my mom tried to instill in me in those bargains.  My grandma would consistently remind me that I didn't have to tell people how much I paid, or what I got it for, because ultimately, it didn't matter.  Who doesn't like a good deal, right? But this has taught me not to be boastful - that no one needs to know the things I buy or how I buy them - that its no one's business but my own. 

I'm going to be frank here.  I'm a people person, I have a job where getting people to like me is important - and when I can't accomplish that, it bothers me a little.  But I also have come to realize that unless people take the time to get to know who I am, and care about the good things that I do and the people that I impact who can see the true me - are all that matter.  

Early twenties: finding out someone was gossiping about you.

Late twenties:

I've come to realize that there will always be people who look at others and make assumptions as to who and what they are.  It's, unfortunately, part of human nature.  But those who are good people, who are genuine and sincere, will see the good that comes from the people that they judge and embrace their genuineness instead of masking that with their envy.  Take the differences that you see from other people, the things that make them powerful, successful, gracious, kind - and learn from them.  My family was always advocates of helping those in need - and not doing it for recognition; not doing it so that they can tell anyone that they encounter how gracious they had been, but because it is the right thing to do.  I've embraced that as much as I can and cannot wait for the opportunity to teach my children that it's important to help others in any facet of life - out of the goodness of ones heart - not for recognition. 

Let me hop off my soap box for just a minute here to deliver what I'm sure you are all really here to read - my ultimate green juice.  Packed with ingredients that nurture the body and aid in digestion, this juice delivers a refreshing kick with some ginger. Ginger is an amazing root.  It packs over 12 types of anti-oxidants and combined with mint and lemon, aids in digestion. It also aids in inflammation caused by overused muscles or menstrual cycles. Mint also has digestive properties and aids in soothing of muscles. Combine all of that with the b-complex benefits of spinach and kale and you're on your way to optimum health! Here's the trick though - "juice" from a juicer is not the same as something that is "juice" texture but has a bunch of extra stuff in it.  Juice from a juicer is more nutrient dense and is more hydrating than filling. It extracts only the nutrients and leaves the fiber and pulp in the strainer.  A smoothie, however, will break up all the pieces of the fruit and vegetables and often has more calories and is less nutrient dense for the calorie count.  Those who follow a "standard american diet" probably could use the fiber and would benefit from adding any kind of juice in their diet, because its probably better than what they're getting now.  

Green with Envy Juice

Makes 4 - 8oz Servings

1 Whole Cucumber, Skin Included

4 Large Leaves of Kale

2 Cups Spinach

1" x 1" Fresh Ginger Root, Skin Removed

2 Green Apples (Granny Smith or Golden Delicious)

4 Celery Stalks

5 Mint Sprigs

1/2 Lemon

In juicer, combine cucumber, kale, spinach, ginger, apples, celery and mint.  It helps to roll the mint in the spinach, followed by one of the heavier ingredients (apple, cucumber, celery) so that it does not fly all over the place.  Once completed, squeeze in lemon, stir to combine. Juice will remain fresh and nutrient packed if kept refridgerated and in an air-tight container (I use these) for up to 3 days. 

Meatless Monday - Chile Relleno Quiche

I love me some Chili Relleno. I mean, how could I not knowing who I am? It has cheese, and breading, and sauce - and I can get it while enjoying a margarita and some chips and salsa. Done. Sold. Sign me up. I saw this recipe on Pinterest and knew immediately that I would have to try it.  I honestly think that the kind of salsa that you use makes ALL the difference.  I used a roasted tomato and chipotle flavored salsa that had more of a smooth texture than a chunky. Do it, you won't be disappointed. 

As you can see, I was too excited to eat this to wait for a picture...

You all know how I feel about quiche and how it is the perfect pairing for just about anything. It's been so long since I made this last that I honestly don't even remember what I paired it with. BUT - this makes the perfect "Meatless Monday" meal - and if you want to be all carnivorous, brown up some ground beef, season it with taco meat and roll that in.  

Chile Relleno Quiche

Adapted from Tastes Better from Scratch

1/2 lb taco cheese, shredded

1/2 lb colby jack cheese, shredded

6 eggs

1/3 c flour 

1 2/3 c skim milk

1 -4oz can diced, green chilies

1/3 c fire roasted tomato salsa

Preheat oven to 350 degrees. Grease 9-inch pie pan (I used a "deep dish" pan).  Fill prepared pie pan with mixture of cheeses by layering starting with one 1/4 lb of the taco cheese, then 1/4 lb of the colby jack and so on. In large bowl, beat eggs, flour and milk. Pour over cheese. Dallop the salsa and chilies, ensuring coverage throughout. Bake at 350 degrees for 40-50 minutes until firm and a toothpick in the center comes out clean.  Allow to set for at least 10 minutes before cutting and serving.  The quiche actually tastes better room temperature, I even enjoyed it cold :).

Grain Free Taco Pie

Steve and I were dabbling with the Paleo diet for quite sometime.  I've been doing mostly the Paleo thing for quite sometime, but this time around, I went full on.  I swapped all my flour for almond and coconut flours.  I looked up only paleo recipes - I removed grains from our diet. I cooked roasts for us to "snack on" (which is crazy). We found some great recipes along the way but this one was by far my favorite.  

I'll admit - I didn't use Paleo salsa and Steve had a little cheese on his - but for the most part, it was Paleo.  Because of our "cheating" I titled this Grain Free instead of full on Paleo - there's no false advertisements here.  

This is the definition of comfort food, especially when you're watching your grain intake.  Between the two of us with dinner and Steve taking leftovers the next day for lunch, we polished off a whole 9" pie dish of this delicious meal. 

Picture courtesy of http://www.thecavegirldish.com/2012/10/skillet-taco-pie.html
Not a picture friendly dish for an amateur food photog like myself..

Ingredients

1 1/2 C peppers, sliced (I used the mini-peppers which had a combo of red, yellow and orange)

1 Medium Onion, chopped

1/4 C Salsa (I used the Frontera Roasted Tomato)

1 tsp Cumin

1 tsp chili powder, more for extra spice

1 clove garlic, crushed

salt to taste

1 - 1 1/2 lbs ground beef

1/2 c shredded sharp cheddar cheese (optional)

Taco toppings - avocado, tomato, onion, salsa etc. 

Crust

1/2 c coconut flour

1 c almond flour

2 eggs, whisked

1 TBSP coconut oil

Pre-heat oven to 350 degrees. Saute onions and peppers until lightly browned.  Add ground beef and brown. Add cumin, chili powder, garlic and salt.  Allow ingredients to cook several minutes.  Add in salsa and cheese and continue to simmer for 5 minutes.  In medium bowl, combine coconut flour, almond flour, whisked eggs and coconut oil to form a dough.  Grease a 9 inch pie pan, add dough and press into bottom and around sides. Cook 8-10 minutes unfilled. Remove from oven and add taco filling.  Return to oven and cook for 20 minutes or until crust is browned. 

My Fitness Challenge Conclusion

While I continue to move through my fitness challenge, the initial phase has completed.  I've learned a lot throughout this period and while I did not lose any weight, I have successfully lost some inches and body fat - which was the ultimate goal.

- I've learned that I am somewhat lactose intolerant, as many people are.  Steve used you always tease that he never knew a "gas pill" existed until he met me (so sexy, right?) - but now they barely exist in my life! I've learned that too much dairy causes all of the discomfort that used to constantly be my life.
-  I've learned that hormonal headaches are only heightened when I have too much wheat.  There is a huge misconception between having a gluten intolerance, having a wheat intolerance and having a gluten allergy or having cylliac's.  One can have a wheat intolerance and not need to be fully gluten free and gluten free doesn't always mean wheat free.
-I've learned to chose wisely what I eat, and if I decide to go against my knowledge, to be prepared for the consequences.  Let's be serious, sure, I try to avoid my wheat as much as possible, but every once in a while, you just want TOAST with your eggs, and not the dense, gluten free crap.  Sometimes I just want thick, doughy pizza - sure, there's gluten free but it's not always the same.
-I've learned that my body is nearly at a comfortable weight when given my body fat to weight ratio.  Sure, I'm up several pounds from what I consider my "ideal weight" aka - wedding weight, but my muscle composition is far greater than it was then.  My legs are more muscular, I have a booty, my abs are not just bone around fat. I will continue to see how far I can push myself to become optimal in terms of fitness, but my clothes fit, I feel good - I have learned that weighing in only once every few weeks, instead of once every day, is what does a body good.
-I've learned that there are great gluten free snacks and that pasta can be easily replaced with vegetables
-I've learned to TRY NEW THINGS! Kale salad has become one of my staples, as has zucchini noodles, who needs pasta anyways?
-I've learned that it takes 21 days to create a habit, if you can't take 21 days to truly dedicate yourself to creating change, don't even bother
-Not every workout will create the same results for every person based on what their goals are.  Sure, one will see results, but some body types just need different workouts than others to achieve their goals.  I love crossfit, I use the principles as much as possible and I LOVE the strong is the new skinny mantra, BUT, my vision of "strong is the new skinny" cannot be achieved just by lifting heavy weights - I need running, I need high reps.
-I can eat A LOT.  This is perhaps the one thing that has really hit me hard.  It was determined that on the days that I work out, I typically need to consume close to 2500 calories.  Anything below that will cause me to be in a state of inflammation and ultimately, starvation.  It takes 1700 calories for me to just lay on the couch and stare at the ceiling. Add in digestion, daily activity and approximately 500 calories burnt working out and we're looking at a ton of calories.  Ever wonder why you workout hard and deplete calories and can't lose weight? You're me - your body is starving even though it doesnt look or seem that way, and any extra calories it holds like a mama monkey holding her baby. I have to EAT, and I have to make sure I'm eating the right things at the right time.
-It's about a lifestyle and about continual change and acceptance.  Having someone who supports the notion of health and wants to also live that lifestyle makes a world of change.
-What worked once won't necessarily work again in the exact same fashion.  Our bodies are constantly changing as are our hormones and our metabolisms.
-It's ok to indulge every once in a while, it won't kill you - but remember to be 100% dedicated, 90% off the time.  There's room for the occasional pizza and beer - but just be good the rest of the time. 
-It's way harder to lose 7lbs than it is to lose 20lbs - especially when you're fit. 

It's Been a While...

So, life got busy.  In October the new fiscal year started for my company which means that I, as a sales person, have been swamped trying to get the year off to a good start.  Aside from that, there has been travel, and sales conferences, intense workouts and weddings, more travel and holidays.  But don't think for one minute that just because I haven't been posting...that I haven't been cooking.  

Perhaps the most challenging part of being a "food" blogger is that it requires the time when cooking to ensure you measure things out instead of just a touch of this and that and that you take pictures throughout.  I'll admit - in the midst of all that is busy - I have lacked in some of those departments for some recipes that turned out fabulously, but will still deliver to you what I can.  

In 2014 Steve and I are taking a new focus on our health.  There will most likely be a lot of gluten free, paleo friendly and health friendly recipes - but fear not, cheat meals are usually in tact and of course I believe in the 90% mantra.  If you are dedicated 90% of the time, there is 10% room for those decadent meals and snacks every once in a while.  So here's a look at some things to come: 

• Grain Free Taco Pie
• Sweet Potato Paleo Hash
• Butternut Squash Ravioli
• Praline French Toast for Two
• Chile Relleno Quiche (gluten free)
• Middle Eastern Meatless Monday (did I post this already?) 
• Kale Salad with Dried Pomegranate 

Here's a peak at what's been keeping me so busy these past few months: 

My award winning Halloween Costume

The Grand Ole Opry - Nashville, TN

Cupcake Decorating with my Mom

Celebrating Steve's brother and Sister in Laws Nuptials

Baking Thanksgiving Pies with my Dad - a 20 year tradition

Karaoke for Steve's Birthday

Christmas Decorations

Standing up in one of my best friend's weddings

Playa del Carmen - reading and relaxing

#breakingbad

Holiday baking - slurp! 

The snow fall that never stopped