Tuesday, September 11, 2012

simple chicken salad

    I surprised myself yesterday with this thrown-together recipe for lunch....

Ingredients:

  • leftover garlic-lime chicken (or any grilled chicken)
  • fancy baby lettuce
  • sun-dried tomatoes (the dried kind, not in a jar with oil)
  • 1 tbsp olive oil
  • 1 tbsp Balsamic vinegar
  • sea salt
  • pepper


Basically, I made a dressing with the oil, vinegar, salt and pepper, which I then put over a salad made of lettuce, cut-up chicken, and some of the sun-dried tomatoes.  It was quite good, and I could even have eaten it without the chicken, the tomatoes made it for me!

Friday, August 17, 2012

a family affair


     Taking care of my family includes encouraging them to have exercise be an integral part of their lives.  We've acquired over the past few months some exercise equipment, the most recent being the tall thing in the picture (for doing pull-ups, dips, and push-ups), so I bought a rug to put it all on and give it a more organized feel.  Also, I started a logbook for everyone to record their progress in doing sit-ups, push-ups, pull-ups, and dips, and I love how a little friendly competition can be a motivator.  Jordan did 30 sit-ups, so when I was approaching 30 when I was doing them she began to critique me, saying certain sit-ups should have been disqualified, or pointing out that I had paused and she never paused.  So funny!  Amazingly, I could not do more than 29 sit-ups, so she was feeling rather victorious.  ;)

     Mychael is quite the strong little man, he did 10 chin-ups and dips like nobody's business, then did 20 pushups.  I thought I had some arm strength, but do you know how many dips I can do?  One.  Apparently, I lack triceps.  I can, however, do 7 pull-ups, and I have managed to do 20 (guy) pushups.

     Since it may be awhile until my next post, knowing me, I want to share a paleo blog link which I stumbled upon while on chowstalker.com, Stir It UP.  You will be amazed, it is a gold mine.  I think I like her chocolate chip cookie recipe better than the other one I posted about, so check it out.

Saturday, August 4, 2012

sustainability

     O.K., that used to be more of a buzzword than it is lately, but it's still floating around out there.  Sustainability, that is.  I think that for me, it's what I'm shooting for when it comes to healthy eating, exercise and well, life in general.  Balance is another word that gets overused, but nevertheless, somewhere deep within my being balance is what I'm drawn to.  I was recently telling my husband, Jon, that since I've been studying meditation (as taught by Eknath Easwaran, a favorite author of mine) and being deliberate about temperance in all things, I've noticed that I seem to be more sensitive when I have an imbalance in any area in my life.  I even subconsciously go about trying to bring balance to that particular area, and don't feel right until I do.  My thing with any sort of diet or exercise craze is making sure that in the bigger picture of my life I have balance: enough sleep, exercise, intellectual stimulation, making serving others a part of my life, quality time with my husband and children, time spent meditating and connecting with God, making sure my family is eating nutritious and satisfying home- cooked meals, trying to keep on some semblance of a budget, and keeping order in my home as well as maintaining a sane schedule that allows for all of the aforementioned activities.
     Hopefully the length of this post hasn't already lost any potential readers, but if you're still with me, I will now get around to my point as it relates to the paleo diet (my non-purist version of said diet, for the record).  In all honesty, what I have found when I tried to be strict about eating paleo is that I am in the kitchen a LOT.  Like, more than usual.  More than I care to be.  I have other interests, other demands on my time other than cooking food and taking pictures of it, etc., etc., not that I don't have the utmost respect and appreciation for all of the people out there that do this, because I rely on them to do this!  But it became one of those imbalanced areas in my life, and so I am going about finding a sustainable way to keep to many of the paleo diet principles such that my family's health reaps the benefits, yet I am  not cooking three meals a day (or more!  if you count snacks!) from scratch, not to mention cleaning up after each meal.  I know that many people serious about the paleo diet cook in larger quantities, eat leftovers, etc., which it makes it more manageable.  Most days I feel like I'm doing well to make enough for one meal for us, especially since I'm not sure how some recipes will turn out (if we will even want to eat the leftovers!).
     I was thinking about what my life looks like when I feel like I'm in a place of balance, even just little things I do, and I thought that maybe I should do a post about that, in case I mention something that jumps out as really helpful to somebody.  So I will begin with nighttime, since that sets the stage for the following day, and if I've gotten the kids settled into their beds and am not too exhausted, I read something for pleasure (I read a broad selection, from zombie fiction to John Steinbeck).  If I get on the computer before bed I don't sleep as well, and there is apparently a scientific explanation for this, something about an area of your brain that becomes stimulated by screens, you can google it.  On an ideal night I only get up once to check Zach's blood sugar, and go right back to sleep.  I cannot overemphasize that I must have eight hours of sleep, nine feels even better, but I am probably making up for years of sleep deprivation when my children were younger! I set my alarm for around 6:00, or sometimes hear Jon leave for work sometime before 6:00 and just get up then.  The coffee is waiting for me in the carafe, so I have my first morning cup (with a little Splenda and half and half) while checking email, Facebook, and the news headlines.  Next, I read something inspirational, such as The Essence of the Bhagavad Gita by Eknath Easwaran, to begin the process of getting my focus for the day.  I will sometimes meditate for a bit, or just close my eyes and talk to God. Every other day I wrap this up by about 6:30 and head downstairs to do the elliptical machine for 30 minutes (this is when I let myself veg out and watch TV, I rarely sit and watch TV during the week).  After my 30 minutes of cardio I stretch for 5 or 10 minutes, and I LOVE to stretch, it's like a massage I'm giving myself.  I'm pretty sure something must be released in my brain and into my body when I'm doing this, because I feel so relaxed and yet energized.  Hey, I guess that's why yoga is so popular!  In the Bhagavad Gita yoga is defined as "perfect evenness of mind" (2:47-48).  After stretching I do a pilates type sit-up: lying flat on your back with feet together and arms extended completely over your head and resting on the ground, slowly bring your arms up and over your head and sit up slowly as you bring your hands all the way down to reach past your toes, all the while with your heels never leaving the ground and not bending your knees.  Work up to doing ten of these, and then do as many as you like, I do around twenty.  After that I do 50 bicycle crunches, hopefully you know what that means, and then another 25 or more regular crunches with knees up and bent at a 90 degree angle, nice and slow.  Basically, do them until you get a good burn going on!  After working my abdominals I do 40-50 girl push-ups, nice and slow.  If I miss a week it's amazing how quickly I lose strength, so this should be done no less than every other day to see results.  We just ordered a piece of equipment that will allow us to do pull-ups, which I try to do whenever the opportunity presents itself.
     Seeing how long this post already is and I've only gotten as far as the morning, I think I'll stop there for now, except to add a couple of quick tips for the rest of the day, and I'll continue to chronicle "a balanced day" in my next post!  I keep a big container of salted whole almonds in my house at all times.  When I'm feeling hungry during the day, it is amazing the effect a handful of almonds has on subduing and even satisfying hunger.  Test this out for yourself, and it's especially helpful while cooking.  A spoonful of some kind of nut butter is great for this, as well.  I know everybody says this, but you really should drink lots of water during the day.  It fills you up, it's great for your skin and even your bowels, and obviously it doesn't have any calories or artificial sweeteners (which can make you crave sugar, interestingly enough).  I make a point to fill my water bottle and take it with me wherever I go, so I'm drinking water all day long.  Oh, and it gives you energy, too.  Here's another: keep some dark chocolate candy on hand and have a piece of it for dessert rather than a bowl of ice cream, or instead of baking a pan of brownies because you need a little chocolate.  Or if you're like me, have a piece now and then during the day when a craving for something sweet hits you, it doesn't have to be for dessert, necessarily.  Another tip: just do it, just DECIDE that you are not going to put crap in your body, and by crap I'm talking about donuts, anything resembling what Ren and Stimpy referred to as "sugar-coated lumps", the stuff that they sell at your local Sheetz!  Avoid it like you've got type 1 diabetes, that's what I do.
     More later, folks, I've got to go, I'm craving some salty almonds!

Wednesday, May 16, 2012

chocolate chip cookies, oh my!

I think that the thing that I would miss most, if I went strictly paleo, which clearly I have not, would be my chocolate chip cookies.  Basically, they are the Toll House recipe with a few tweaks...anyway, I finally came across (and tweaked a little) a recipe that comes pretty stinkin' close, and even passed the kid test!

Almond flour chocolate chip cookies

Ingredients:
  • 3 cups almond flour/meal
  • 1/2 cup coconut oil, melted, or really soft (which mine is right now sitting in the pantry with the warmer temps outside)
  • 1/2 cup pure maple syrup (don't worry, doesn't make them maple-y!)
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 1/2 cups chocolate chips of your choice


Directions:

Preheat oven to 375 degrees F.

I pretty much follow how I would do the Toll House recipe, so combine oil, syrup, egg, and vanilla until smooth (I find hand mixing makes them turn out better, personally).  In a separate bowl, combine the flour, baking soda, and salt, them add this to the wet ingredients, combine thoroughly by hand.  Mix in the chocolate chips.  

Line a cookie sheet with parchment paper, then put 2 tbsp size drops of dough a couple of inches apart, you can fit a dozen on a large cookie sheet.

Bake for 12-15 minutes, until set and slightly browned at edges.  I smash them flat as soon as they come out.  Cool on wire rack, but they are gooooood warm!

Thursday, April 26, 2012

breakfast and lunch

     Even though I did break down and buy a box of Peanut Butter Cheerios, I have been trying to be good and not eat them for breakfast every day.  It's just nice to have something quick during the week, especially since I've not slept well the past few nights (I guess when Jon is traveling I am sleeping with one ear open, and I hear every little sound...it worked out good the other night, however, when Nathan's sleep talking woke me and I decided to check Zach's blood sugar...he was 54).  This morning I made myself a cheese omelet with 2 eggs, about 1/4 cup of shredded cheddar, and then topped it with that yummy chipotle Tabasco sauce.  Since I had a tomato I had a slice with some salt and pepper, plus a half of a navel orange (BJ's, they're good!).  Very satisfying, and I felt like my body was really happy with me!



Lunch yesterday was coconut curry chicken nuggets, sweet potato spears (dipped in melted coconut oil and baked on a baking sheet covered with aluminum foil for about 30 minutes at 450 degrees, turned halfway during cooking), and the Brussels sprouts I blogged about last time.  The kids dipped the spears and nuggets in some ketchup, but I think some sort of yogurt dipping sauce would be good with the chicken.


Sometimes, I just feel inspired...

Tuesday, April 17, 2012

Brussels sprouts, really?

I have heard numerous family members comment on how they used to hate Brussels sprouts until they had them prepared this way.  I'm pretty sure I posted on this before, but perhaps not in as much detail (I'm obviously being too lazy to look back at previous posts).  Any-hoo, it deserves to be posted again, nevertheless.

Best Brussels Sprouts

Ingredients:
  • about a pound of Brussels sprouts, I get mine in a 3 pound bag at BJ's in the produce section
  • about 1/4 cup coconut oil
  • a couple tablespoons of butter
  • a couple tablespoons of soy sauce
  • a little sea salt
  • a good heavy skillet
Directions:
     Wash sprouts thoroughly, maybe remove any dirty-looking leaves (sort of like you'd do with cabbage or lettuce, which they look like a miniature version of). Cut them in half (such that you have two equal parts).  Heat your oil over medium-high heat until hot and almost popping, then neatly place the sprouts cut side down to cover the bottom of your skillet.  Check them after a few minutes using a fork, and when sufficiently browned turn each one over, cook a few more minutes on that side.  If the oil has mostly absorbed at this point, add a couple pads of butter to the pan to keep it moist, and toss the sprouts around a little.  Add a little soy sauce, not too much if it's not low sodium, and just a little salt.  Toss a bit more, and then they're ready to be devoured!  Seriously, we have them with cheeseburgers instead of fries.

strawberry goodness


We've gone strawberry picking a couple of times this year, most of which I froze, some of which we had with whipped cream or plain, some of which Jon had in his Cheerios, and some of which I used for making this dessert.  I tweaked Elana Amsterdam's Very Vanilla Cupcakes recipe a little (if you get her almond flour cookbook, the original recipe is delectable!), put about a tablespoon of whipped strawberry icing on top (roughly 7 grams of carbs, not too shabby), then topped that with a half of a strawberry.  They're very rich and moist, and would be good with coffee for breakfast.  Since I did use vegetable oil (I have also made them with melted coconut oil, even better) and sugar, these are definitely shmaleo.  Here is my revised and therefore original (?) recipe:

Strawberry Almond Flour Cupcakes

Ingredients:
  • 2 large eggs, separated
  • 1/4 cup vegetable or coconut oil (melted)
  • 1/2 cup sugar
  • 1 tbsp vanilla
  • 1 tbsp lemon juice
  • 2 1/2 cups blanched almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
Directions:
     Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.  In a large bowl, whisk the egg yolks until pale yellow, then whisk in the oil, sugar, vanilla, and lemon juice.  In a medium bowl, whisk the egg whites until stiff peaks begin to form with a handheld mixer, then gently fold egg whites into the mixture.  
     In a separate bowl, combine the last three ingredients, then gently fold that into the egg mixture.  Put about 1/4 cup scoops into muffin cups, bake for about 20 minutes, or until slightly golden brown on the edges and the tops spring back when touched (or toothpick comes out clean).  Cool on a wire rack, then frost, etc.  I stuck mine in the freezer overnight, they were sort of refreshing that way!  FYI, I have been bolusing Zach about 25 grams for one, and he doesn't even spike.