Veggie Chili

I'm so sad to be posting this because this is the SECOND time I've written it and I can tell you with nearly 100% certainty that the first was probably better.  I was super on top of it, I made sure that I posted as soon as I finished dinner on Monday, pictures and all - and then my Ipad failed me and the app needed updated. Womp, womp. 

So here I sit, now in my less creative environment, trying to recollect the happenings of the day and the fun little banter about my veggie chili.  Here goes nothing.  Meatless Monday obviously came and went and our meatless option this week was veggie chili.  The concept was so void to my husband - how in the world could we have chili without meat? My mom hosted a chili cook off last fall (awesome idea, #stealingit) and I opted to make the veggie chili for the girlfriends of my brothers' (mind you I say girlfriendsssss and brotherssss because my brothers all have dated vegetarians at least once in their lifetimes, odd connection huh?). Anyways, I felt that I was more vegetarianly inclined than my mom (sorry mom, I just eat more vegetarian/have had more vegg-head friends). The chili was a hit, several family members agreed that they would almost prefer this to normal chili - done and done.  

My mom and I went to the farmers market and picked up some great fresh veggies - I picked up three varieties of zucchini, one of which i found out later is actually a marrow which is more part of the gord family like cucumbers.  The golden zucchini i picked up had a milder flavor than that of a normal zucchini and I found the marrow to be a little sweeter than the normal variety. I wanted to incorporate all three in the chili but ended up going with the two "new" zucchini instead of the same ol', same ol'. 

I decided now that the weather is sadly starting to cool off a bit, and I am currently wheat and gluten free that chili would be a perfect alternative for Meatless Monday this week.  Perhaps the best part about this chili is its not your run of the mill vegetarian chili for those who used to eat meat and miss the texture/flavor/feeling of meat in a chili dish, its great for full on veggie lovers (like myself), veggie haters (like my hubby) and straight up vegetarians. Its chocked full of all kinds of vegetables and beans - and just the right amount of kick.  I got the "mmmmmMMMMmmm" from Steve which is ALWAYS a good sign and he even agreed to take leftovers #winning! I did try and trick him thinking that the small amount of mushrooms I added would be enough to satisfy me, but so minisqul that he would never notice.  I kid you not, in his first scoop he calmly asked if there were mushrooms in the chili.  I couldn't lie to him, but I did ask how he found them so fast and he replied "I'm always looking for mushrooms".  He proceeded to pick out any small piece he found and add to my bowl, but I"m ok with that. 

Full-o-Veggie Chili 

1 Cup each of the following, diced: red pepper, green pepper, golden zucchini, marrow (zucchini like gord, light green and white in color), carrots

1/2 Cup Baby Bella Mushrooms, chopped

1 medium candy sweet onion, chopped

1 TBSP EVOO

1/2 TBSP Garlic 

1 TSP Cumin

Salt and pepper to taste

1 Can Diced, Fire Roasted Tomatoes

1 Can Bush's Chili Starter in Texas Medium

1/2 Can Bush's Chili Beans in Sauce (medium)

1/2 Can Black Beans

1 small Can tomato sauce

In large stockpot or dutch oven, heat olive oil. Add onions and cook until softened.  Add remaining vegetables in the following order (some will need to cook down longer than others, it is advisable to not add them all together): carrots, red and green peppers, golden zucchini, marrow, mushrooms.  Allow all to cook down until soft, add garlic, cumin and salt and pepper.  Add lid and allow to simmer for several minutes.  Add in the tomatoes, stir and allow to cook for 3 minutes.  Add in each of the beans - allow to simmer and for sauce to thicken, keeping the lid on.  Add tomato sauce, cook for another 10 minutes.  Serve with macaroni noodles, cheese, sour cream and chives. 

 I think this would be fantastic with a little Tabasco sauce or jalapenos if you like the heat.  I can't handle the heat so I opt not to use it, but I know Steve would've enjoyed it that much better. I think I'll find something to do with the leftovers, so keep an eye out for another post! Possibly some sweet potato nachos with veggie chili? The world is my canvas, I'm starting a food fight :) 

Greek Chicken

I feel like I belong somewhere in the Mediterranean area.  I absolutely adore the food and the culture, the sites, the waters - #takemethere.  Beside the point, Greek Yogurt - how does it get it's name anyways? What's so "Greek" about it? Does it scream "Opa!" when you peel back the foil? Does it throw the bowl on the floor once it's empty? Does it have a HUGE wedding? I don't know, but what I do know is that it makes an awesome marinade and some darn good chicken.  

Anytime I mention that we're having anything relatively Mediterranean or Middle Eastern, I know Steve's ears pick right up.  I served this with some rice pilaf and sauteed green beans.  The longer you marinate this dish, the better the outcome.  If you have time, I would highly recommend letting it sit overnight, but you can certainly let it soak for just an hour.  

This time around we happened to have such a late lunch on Sunday, that my chicken had to sit until Tuesday (Meatless Monday's rendered cooking the chicken unthinkable despite Steve's pleas).  Having it sit in the juices all that time was DEFINITELY a great idea and it left the chicken tender and flavorful to the max. 

Greek Chicken

Serving Size: 2 

1 6oz cup of Chobani Plain Yogurt (or any plain, unsweetened Greek yogurt of your choice)

2 Large Chicken Breasts, pounded thinly

1/2 large lemon

1 TBSP Honey

1/4 C Dark Brown Sugar

1 1/2 tsp World Market Greek Seasoning

Squeeze the juice of the lemon into a large ziplock bag, add yogurt, brown sugar, seasoning and honey.  Mix well, add chicken and allow to marinade. Grill evenly on each side. 

Zucchini Lasagna - Meatless Monday!

I'm continuing with my Meatless Monday meals - which will be a challenge since I'm cutting out wheat/gluten for the next 30 days.  There don't seem to be many options that are meat-free and don't involve some sort of pasta or sandwich, or even mushrooms which Steve will absolutely NOT eat.  I had pinned a recipe for Zucchini Lasagna a while back and decided that it was the perfect (ok, would've been better without the dairy, but I can't always win) Meatless Monday meal for someone who was wheat free.  I actually an "mmmm" out of Steve as soon as it hit his mouth - #winnnninnng! He teased when I asked if I could make it again that I probably wouldn't because that's usually what happens - but that he would gladly eat it again! He even took leftovers for lunch! Yaaahooo! So proud of how adventurous he has become! 
Sadly, I got a new phone and when I backed up my old phone and restored it to my new...all the pictures I have taken over the course of the week, including this meal, were lost.  Its a too bad too because I had some great pictures so I'll have to improvise and you'll have to use your imagination, or look at the original recipe for some yummy visuals.  

                                               (Picture compliments of Skinny Taste)

Zucchini Lasagna 

Adapted from Skinny Taste

1 LB Sweet Turkey Italian Sausage (since it was meatless Monday, I omitted this but would use it next time)

3 Medium Zucchini's sliced 1/8 inch thick

2 Cloves Garlic, diced

Salt and Pepper

1/2 Medium Onion, diced

1 TBSP Olive Oil

1 jar of favorite red sauce, OR 24 oz crushed tomatoes

15 OZ Fat Free Ricotta

16 OZ Part Skim Mozzarella, shredded

1/4 C Parmesan cheese

1 tsp Italian seasoning 

2 TBSP fresh basil

Preheat oven to 375 degrees. Slice zucchini and layer on paper towel, sprinkle with salt and allow to set for 10 minutes.  The salt helps extract the water from the zucchini helping it to cook up without watering down the dish. Meanwhile, add olive oil and saute the onions and garlic.  Add sauce and fresh basil and continue to cook until heated through.  If you chose to add the crush tomatoes, allow to simmer for 30 -40 minutes or until the sauce thickens.  In bowl, mix together ricotta, egg, parmesan and Italian seasoning until blended.  Add salt, garlic and pepper to taste.  Grill or pan fry the zucchini until slightly browned on each side.  Add sauce to the bottom of a 9 X 11 inch pan, layer zucchini, ricotta mixture, shredded mozzarella and then sauce (remember, you are trying to get 3 layers so layer wisely!). Repeat until all ingredients are used, having the last layer be sauce and then cheese.  Bake covered for 40 minutes at 370 degrees, remove foil and bake an additional 10 minutes until cheese has melted.  Allow to sit for 5-10 minutes before cutting and serving.  

I was anxious to try this out and made the mistake of cutting it without letting it sit too long and it just slid around and made a less than picturesque pile on my plate. When we went for second helpings, it cut and removed much nicer! 

The flavors and textures all worked together perfectly.  In fact, since I'm giving up wheat, Steve was concerned that there was pasta in the lasagna.  It took some convincing that this was strictly made with veggies.  Next  time I make this I think I'll also slice some eggplant and layer that with the zucchini.  I enjoyed it so much that I even opted to have a small leftover piece with an egg in the morning - got my veggies and my protein in! 

Two Weeks In - What Changes?

So I'm two weeks into my diet and fitness routine with a goal of firming up, leaning out and getting back to wedding weight. I had to adjust my goal this week because I'm actually up 2 lbs from when I started.  This is interesting to me and maybe a little frustrating - but my pants all fit great, I feel great and I do feel slimmer, believe it or not.  Two week, two lbs - now I just need to get back and figure it all out.  I can say that I've upped my working out quite a bit and am sore almost every day.  When one lifts weights, they cause tiny tears in the muscle which then causes fluid retention to repair those muscles.  This weight gain could simply be a result of that and a result of my body trying to adjust to this new routine and diet.  

I have been mostly dairy and carb free, although I will admit that for some reason I felt like this weekend was a "hall pass" and I didn't exactly eat right, which could also contribute to the gain (although it takes 3500 extra calories to gain weight and even if you eat terribly, if you're at your normal caloric intake, one shouldn't see a dramatic jump).   I know for a fact that I didn't consume that many extra calories, so I will look a other factors.  The water retention is HUGE.  I boxed on Saturday and sweated an insane amount, I don't think I properly rehydrated after that causing some water retention.  In addition, I know that I consumed quite a bit more sodium than usual - again, water retention.  The sodium piece is so interesting to me.  My trainer and I were trying to determine what I had in the states that I didn't have when I was in Italy - I think I figured it out but its SO hard to avoid here - frozen foods packed with sodium. While I usually cook fresh meat and veggies, at work I often get a bunless turkey burger or veggie burger for lunch.  Even though my thinking is correct, in that these are healthy, low fat, (processed) carb free - ONE veggie burger can have up to 700mg of sodium! This is crazy to think in that if one is watching their sodium levels, they should have 1000-1500 mg - one patty is already bringing you to almost half the sodium intake for a day! 

So now what? I'm up two lbs BUT the size 2 jeans I bought the other day are lose - awesome, still winning.

Remember - its not always about the number on the scale, its about how you look, how you feel and how your clothes fit! 

I also have become increasingly interested in wheat/gluten allergies.  Oddly enough, I had always suspected that I had a bit of an intolerance as my joint would swell up after drinking too much beer, and my sneezing and stuffiness from seasonal allergies would increase.  I get somewhat chronic headaches and I hadn't had much wheat/gluten and within 30 minutes of having it for the first time, I had a severe migraine.  Interesting - so to be healthier and more aware, and really determine if this is in my head - I am working to cut out wheat/gluten for the next 30 days. This is going to be QUITE a challenge - but I think overall, it will be worth it and it gets me closer to that Paleo lifestyle I'm seeking. 

CURRENT WEIGHT: 136 
GOAL FOR WEEK: 134.5

Get Fit or Die Tryin' - The First Week

So the first week of this of course happened to be the hardest week I've been faced with in a while in terms of ability to workout and this and that.  Meatless Monday ended up being pushed to Tuesday as a result of an impromptu, but awesome, fundraising even where  they served non-stop alcohol and filet mignon for dinner - all capped off with warm,brownie al a mode - shoot.  Luckily for me, I ate well during the day and avoided the potatoes that came with the dinner and portioned out my steak (although it was perfectly pink and I felt like a sinner not just finishing it).  I realized that it took me 27 years...but that I've become obsessed with cereal thanks to my husband.  This new found "routine" of our needs to stop - perhaps this is where I'm holding the extra weight?  I know its terrible - but I'll have a bowl of cereal at 10:30pm - not helping.

                                                     #thisiswhat134lookslike

I personally am anti-selfie. I think theyre funny and sometimes unrealistic - and lets be serious, I never spend enough time to look good enough to want to take a picture of myself.  My makeup is usually smeared off from the excessive sweating I did during my workout - my hair, is it dirty? - messy? - sweaty? Who even knows - but its not as pretty as it was when I left in the morning.  BUT for these purposes, I had to break my banned barrier of selfies and post because I couldn't wait for someone to come home.  I wanted people to have a realistic expectation of what weight looks like.

Anyways, I haven't weighed in yet but I feel good so that's all that matters.  Food wise I'm starting to contemplate Paleo again.  I did it pretty thoroughly before my wedding - but I love beer, and cheese makes everything better - and bread, omg don't get me started on bread.  I mostly avoid those foods - but last week I started to wean myself off of too much meat (which will not work if I go paleo) and started to wean  myself off dairy (do I REALLY need that cheese?) - so I'm mostly there as far as paleo goes.

The plan this week - watch the dairy, watch the late night eating, get back to the basics with breakfast and watch the protein from animal fat sources.  Today is going to be the exception because it's meatless monday and there aren't many filling meals that are tasty to serve to Steve that either are meatless and cheeseless or meatless and carbless - I'm doing refried black bean and potato enchiladas for dinner.  I'm going to "fill" myself up with some roasted peppers and avocado before dinner - recipe to follow (if it's good).

Breakfast Basics

8 oz Almond Milk with small banana (IMMEDIATELY upon waking) - did you know that the sooner you feed your metabolism, the sooner it starts working for you? Why wait, get it moving when you're moving to get the most out of it

Hardboiled eggs and egg whites - 9am

Lunch Limits (I'm going to try and stick with one or a few of these every day)

Veggie Burger
Turkey Burger
Spring Mix with Tomatoes and balsamic
Garden Salad

GOAL: 1900 calories - post workout
No late night cereal killing!

Mexican Stuffed Shells

This is one of the first recipes I had gotten from Pinterest and probably what started my obsession with finding new and exciting recipes on there.  I mostly follow the recipes exactly except I have made a few changes in terms of the kind of salsa I use.  I also prefer to use my own taco seasoning which is very similar to this by Rachel Ray.  These shells are almost ALWAYS a hit.  I had my inlaws over for them once a while back when I first started making the recipe.  I had decided on these because I knew my FIL liked regular stuffed shells and my mother in law liked Mexican food - so it seemed like the perfect option. I remember my mother in law telling my father in law that they were stuffed shells and he replying "ohhh these are really good with meat in them, do they sell them at Costco like this?".  I was pleased he liked them so much! I made them later for my family, and they're ultimate foodies and couldn't get enough of them.  They definitley make the list for one of my hubby's favorites, unfortunately as I'm following a more Paleolithic lifestyle, they don't make the menu as often as either of us would like.  Let's be honest, healthy eating or not, there's no way I could make these for Steve...and have plain chicken and vegetables for myself, #notgonnahappen.

I'll be honest, I can no longer find the exact recipe that I originally used, but I have pretty much kept my version of it consistent every time I make them and am now in the habit of just throwing it all together by taste and texture.  I wish I could say I had a picture of these, because food is ALWAYS more appealing when you can see it, but I do not have one of my own! 

Taco Stuffed Shells

Recipe adapted from Random Thoughts and Thrills

1 Lb Ground Beef or Ground Turkey

1 Package Taco Seasoning or 2 TBSP Homemade Seasoning

1 8oz package of cream cheese, softened

12 - 16 Jumbo Pasta Shells, cooked and cooled

2.5 Cups Southwest Corn and Black Bean Salsa

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Monteray Jack Cheese

Brown beef or turkey and drain of all grease.  Add in 3/4 of the brick of cream cheese, stirring until melted. Pour half of the salsa on bottom of 9X13 pan until lightly covered.  Stuff shells with approximately 1 tbspon of beef mixture. Once complete, pour additional salsa on top.  Cook at 350 degrees, covered, for 20 minutes - remove from oven and add shredded cheddar and montery jack cheese and allow to bake uncovered for another 10 minutes or until cheese is melted.  Serve with sour cream, green onions or any other topping of your choice. 

These are a great make ahead dish and heat up really well the next day as either leftovers or if you want to prepare ahead of time for guests.  I like to serve mine with some cilantro lime rice and refried beans! Carbs, Carbs, Carbs - now you know why I can't make this too often :).

Understanding the Burn

The title sounds so inappropriate, doesn't it? Anyways, I really think that with this whole focus on staying lean and losing inches that it's important for people to understand exactly how much they burn every day just sitting around. I have mentioned this in a previous post about how much my metabolic rate is on average based on a simple calculation - 1900 calories. That means if I just roll out of bed and stare at the tv all day, I would burn around 1900 calories (give or take and this is based off my current activity level). So what does this mean for you? It means that a 500 calorie deficit must be created from THAT number i.e. 1400 calories a day whether that means you eat 1900 and burn 500 or eat 1400 and do nothing - that's where it has to come from. Now here's the tricky part...if I am below that 1400 calorie mark post workout - I'm in starvation mode. Sure, I might not be hungry and sure, I might not feel hungry but my body is basically saying "wait a second, I don't know when I'm going to be fed again, I need to hold on to whatever fat I can just in case". Think about this for a minute. If you are below that threshold for an extended period of time, any time you go above it your body is going to store it and you will see a weight increase that is difficult to get rid of.


This is probably the most challenging concept for people to grasp but it's so simple - fuel your body. I cannot tell you how many people I have met that are relatively overweight and they "barely eat anything" its true, they might not, but what they do eat is garbage or what they do eat is being stored because they aren't getting enough to just function on a day to day basis. I struggle with this too because I do find it hard to eat the minimum of 1900 calories to make up for the over 500 calories I burn in a work out - but this is where I struggle - I am basically in starvation mode more often than not because of my metabolic rate.


So here's the thing - eat up, eat well and reboost your metabolism. Want to know how much you need for your body to run? Check out the metabolism calculator to see around where you should be and I stress around as this isn't the most fool proof way to determine what your burn is.  Use this as a guideline to help you start making the right choices - you wont regret it!