So hubby comes to me a few weeks ago and drops a bombshell: He wants to go Paleo. O_O
I was shocked…and a little dismayed. I know a bit more about the Paleo diet than hubby: I heard about it when I became serious about working out. It’s often touted as a great diet among Crossfitters, too. What caused my dismay, however, is the fact that I looooooove me some starch. I love potatoes and pasta, bread and cake, pie and biscuits. And Italian food!!!! I love this stuff. And Paleo is the opposite of the stuff I love. But I will try and go Paleo with hubby – at least until the starch/carb craving gets to me and I go running down the street while stuffing my mouth full of Butter Rum Pound Cake (BTW, Rum booze is a no-no when Paleo).
So. We’ve been advised to toss all foods that are forbidden in our new diet. And that ain’t happening, lol. I don’t know who does stuff like that but people like me can’t throw away money. So we will eat what we have and just work on not replenishing the “bad foods.”
Which brings me to this recipe. It’s not Paleo but it’s my start. I’ve halved the bread and lightened up the mayo. It certainly works well for my “lightened up” lunches. And it’s tasty! Continue reading →
Everyone has heard of “overnight oats” it seems, but I’m not really into mushy foods. So, I decided to do a chewier version. I call it “Early Morning Oats” because…why not? lol! I add the wet ingredient about 2 hours prior to eating.
One of my favorite things about oatmeal is that it is so versatile, even this recipe. I like to add a smattering of dried cranberries and raisins most of the time but I occasionally switch it up with dried strawberries or fresh blueberries. I’m having a hard time getting in all the protein I need on a daily basis so I also add vanilla egg white protein powder to my early morning oats. Delicious! Continue reading →
I’m trying to cut back on my carb intake. This is very, very difficult for me as I LOVE carbs. LOVE CARBS.
So I’ve been experimenting with cauliflower lately. Cauliflower is a LOT more versatile than I’d ever given it credit for. With that versatility in mind, I decided to try to make a cauliflower version of my favorite seasoned rice. It turned out delicious! This is a great substitute for rice if you are trying to cut your carb intake.
1 medium head cauliflower
2 tablespoons extra virgin olive oil (EVOO)
2 cups chopped sweet onions (I use Vidalia)
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon Continue reading →
It was a Saturday and lunchtime was approaching. My husband, lying on the sofa, would soon demand food…
A peek in the fridge determined that he would have portabella mushroom sandwiches with chipolte mayo…and he would like it.
1 pkg Portabella mushrooms
Extra Virgin Olive Oil (EVOO)
Fresh cracked black pepper
2-3 Chipotle peppers
1 cup Mayonnaise
Mix EVOO, salt & pepper together. Brush on mushroom caps. Heat a skillet to medium and pan fry mushrooms, starting with the smooth side down. Cook for about 3-4 mins per side, pressing down on caps with spatula to release juices.
Mix 1/3 cup mayo with 1-2 chipotle peppers (pick your heat levels, I use 3 but I like it spicy). Chop peppers finely and then mix with mayo.
Put it together:
Toast potato bread and then spread on chipotle mayo. Put one-two mushrooms per sandwich, covered with 1 slice provolone cheese. Add slices of avocado and salad greens. Slice in half and serve.
Since both my husband and I work full time, I try to cut down on the amount of time I spend cooking during the work week.
One of the things that saves me time and energy when cooking for the week are whole chickens. I used to be rather afraid to cook whole chickens – I used only buy butchered parts – but damn I love whole chickens now!
When I cook whole chickens, I either bake or rotisserie them. My favorite is definitely the Rotisserie. It’s super fast and easy! I received my rotisserie as a gift but you can buy one for about $80 and up.