The Final Countdown.

Absolutely unbelievable to say it, but there are only 7 days left in my Lenten goal. Turns out if you don't subtract the 6 Sundays in Lent, I will have completed 46 days by next Sunday. On that note, I have decided to extend the original goal of 40 days to 100. 

So, as of late I've been continuing to cook and I haven't been doing an awesome job of reporting recipes so here are a few of my favorites. 

Spicy Chicken Lettuce Wraps (wonderful recommendation from Megan, thank you!):

http://www.myrecipes.com/m/recipe/spicy-chicken-lettuce-cups-50400000133646/ 

I forgot to buy lettuce so I ended up shredding cabbage and making spicy chicken cabbage bowls. Megan warned me that boiling the vinegar mixture would make my eyes burn. I wish I would've believed her. Overall, amazing flavor and enough to spread out throughout the week for lunch and dinner meals. The video below is the real life definition of a rolling boil. If you were wondering. 

Now, for something new. Black rice. In a mad attempt to try out some new grains other than brown rice or quinoa, I decided to try out black rice. This stuff blew my mind when I started making it. It looks like a purplish/blackish wine in a pot and it kinda freaked me out. But in the end I found it to be a great complimentary grain to a variety of dishes. 

How to prepare it: 

1. Rinse rice. Do this in a bowl that you don't mind staining just incase it does. 
2. Add 3 parts water to 1 part rice. 
3. Boil for 25-30 minutes until cooked completely. 

And this is the result: 

Ya, I thought the same thing. Gross, it looks so nasty. BUT it turns out its actually really good. I used it for two different dishes: scallops with asparagus (http://jessicadoesclean.blogspot.com/2014/03/recipes-galore.html) and stuffed bell peppers (http://jessicadoesclean.blogspot.com/2014/03/quinoa-for-win.html).  

How does black rice stack up nutritionally? Check it out: http://www.livestrong.com/article/265623-black-rice-nutritional-information/. Turns out black rice has an abundance of nutritional properties including anti-inflammatory characteristics and antioxidants. 

Greek Salad with Chicken: More or less a makeshift recipe revolving around a home made greek salad dressing: (http://aggieskitchen.com/2010/07/12/greek-grilled-chicken-salad/). My ingredients, other than the dressing listed, included: kale, chicken, walnuts, mango, oranges, and green bell pepper. Such an easy recipe to replicate and use for lunches!

Oh, and the cantaloupe has been fantastic. :)

If you must go out...

The reality of living in a vacation destination during the winter months is that people will visit. A lot of people. This also means you won't be cooking for all these people because your staycation and their vacation mean nights on the town and many meals at restaurants. 

So, how do I possibly adhere to my diet guidelines? 


Well, a lot of research and settling for things on the menu because its your only choice. But that doesn't mean you can't eat well. 

Mom came to the beautiful and warm  valley of the sun last weekend and we had a blast. We also had great food and a great time exploring some new places! One of my favorites that we discovered, recommended by a coworker, is The Farm at south mountain (http://www.thefarmatsouthmountain.com). 

The Farm is an adorable 'farm' (literally) snuggle near near south mountain in Phoenix. I love this place because they grow their own veggies and herbs and have their own chickens too! Its  a breakfast place, lunch joint, and even has wedding venue areas. We spent our morning at 'Morning Glory', their breakfast/brunch restaurant. The wait was about an hour for the two of us, but they have areas where you can shop around for food or neat home made crafts and decorations. 

I love that all their veggies and eggs are farm fresh and organic. Totally coincides with my current diet. So, what did I get to eat? I got the brisket hash. Oh man, so good. I've discovered that I have learned to avoid the dishes with cheese where I know the cheese plays a big part. I've also found that I can pretty much eat any meat I want and its not limited so I indulge. Since I'm not eating a lot of carbs these days anyways I embrace the hash browns I get with breakfast meals too. :) Potatoes make me happy. 

 

I may have gotten a little picture happy…bear with me…

And if your friends insist that you go out, you still have to eat. 

This past Friday my wonderful group of friends and I went to a really neat place, The Vig (http://thevig.us), for dinner, wine, and the perfect company. I had the deconstructed fish tacos (deconstructed meaning the corn tortillas were on the side) with Mahi Mahi, jicama slaw, pineapple, edamame, black beans, and pico de gallo. I opted for no sour cream and I didn't eat the corn tortillas. So much flavor and so filling. Being Lent and Friday, fish was a perfect choice. 

Coffee. Tea. Two of the first things to go when people start to diet. To me these are things I swore I wouldn't be able to give up. Therefore, I can't help but help myself, everyday. Since I've been craving sweets and can't have them I have the perfect combination to caffeinate and suppress my sweet tooth. Chai tea, dirty chai tea. Yes, I get a dirty (meaning added shot of expresso) chai tea latte, with soy instead of milk and its been a godsend. 

My good friend, Megan, and I have started a Phoenix coffee tour. On the map this week, Cartel Coffee Lab (http://www.cartelcoffeelab.com). 

 

Rise and Shine

My absolute favorite meal of the day. Breakfast. 

So, obviously there are the standard go-to's, but sometimes you need to find a way to get creative. They must be oh-so easy and fast too. 

MY go-to's: 

• Egg white omelette
• Black coffee or toddy (as a side, always)
• Grapefruit
• Fruit/protein smoothies

Oatmeal was my go-to for all of grad school and man, it got old. However, I whipped it back out just because I was getting bored. Check it out: steel cut oats, of course. Added some cinnamon, honey, splash of almond milk, chia seeds, and blueberries.

Chia Seed Pudding is a new favorite. And now that mango season is in full swing, I can easily compliment my easy chia seed pudding. Check it out: http://www.fitsugar.com/Chia-Pudding-Recipe-34333463. I added some of my own twists (per usual) such as almond milk instead of coconut).







Egg White Scramble is my newest twist to my traditional egg white omelette. Simple scramble egg whites, add diced or chunked avocado, handful of fresh spinach, red pepper, a dash of red pepper flakes (for spice), and your home made salsa of choice (tomato, cilantro, lime juice, Serrano pepper, salt, pepper). 

Sin City WITHOUT Sinning

Yes, I spent the weekend in Vegas. 

No, I didn't cheat or starve (sin in my diet terms). 

Really, I thrived. 

BUT it did cost more. 

Thank goodness the weekend Vegas trip came around week 3-4 rather than 1 or I might have been screwed. So, it really was simple and anyone can do it. It did kinda suck watching all my friends eat garlic bread brought to the table when my stomach was eating itself, but still feeling proud I didn't indulge.  But I wanted to. :) 

Here is what breakfast looked like: 

• Day one: Grand Lux Cafe (Palazzo): 'Build Your Own Omelette': Egg whites, mushrooms, peppers, and spinach. Black coffee (a must). 
• Day two: Park on Fremont (http://parkonfremont.com): I've been here before for dinner too and its a definite must in downtown Vegas!
• Skillet with red potatoes, sausage, onions, peppers, salsa, eggs (sans cheese, of course). Those were home made corn chips, so technically acceptable. Black coffee (a must). 

Here is what lunch looked like: 

• My clean eating buddy, Ryan (Vegas resident), had lunch at the pool club Azure at the Palazzo/Venetian. This is what it consisted of. And it was amazing. 

Kale salad with citrus vinaigrette and grilled pesto chicken

Here is what dinner looked like: 

• Lavo (Palazzo): http://lavolv.com/Dinner
• Chicken Marsala with a side of asparagus (SO GOOD)
• This is what got me. I was starving so I had to order a side of expensive, but good asparagus. Gosh, everyones ravioli and cheese dishes looked good!

I forgot to take a picture when it was still pretty. I swear it was good.

Here is what drinks looked like: 

Vodka water. Only the gluten free vodka, of course.

Here is what snacks looked like: 

• The biggest life savers of the trip were the snacks I brought along including cucumbers, apples, and grapefruit. These held me over between meals. If I hadn't headed out of town straight from work I would've tried to pack a few more essentials. If you have a fridge in your hotel room the possibilities are endless!

Here is what the bottom line looks like: 

• It really is possible to go out to dinner without asking for the house salad sans dressing. Most likely you'll end up bypassing the free bread and butter, holding the cheese, and asking for various sauces on the side. But it is possible. Like my dinner, it may cost you a little bit more to get the food you CAN eat, but it's worth it in the end. You don't want to go hungry in Vegas especially with all the beverages you might be ingesting.

Catching Up: Weeks 2 & 3

Where has time gone!?!?

This is how I splurge

Officially 3.5 weeks in and I am loving it. Overall the biggest challenge continues to be setting aside prep time to cook. I find myself standing at the counter for 2 hours on Sundays getting ready for the week. But it is so worth it in order to cut down on additional time during the week. 

So, here it is. Weeks 2 and 3 in the books.

Am I surviving?

            Thriving!

Have I lost weight?

            I have lost about 10 pounds so far. I feel like the first two weeks were bigger changes, but still noticing more physical changes. 

Do I feel better?

            I feel great! In the past I've had issues with unexplainable stomach pains and some digestive issues (I'll spare you details). Since starting this journey I haven't had any stomach issues at all! I just don't know if its the dairy or wheat though that my body disagreed with.

Isn't it more expensive to stay on this 'diet'?
           Actually no. I shop for all my food (meat, produce, grains, coffee, eggs) at Sprouts. The sales are phenomenal, but also local foods. I am actually spending about $10-20 less each week on food than I was prior to starting the 'diet'. Since 90% of what I buy is fruits and vegetables it cuts down on cost. I buy nuts, grains, and coffee all from the bulk section where you put it in your own bags. 

What do I miss the most? 
           Cheese. 

What I've learned:
The best way to create dishes to last throughout the week is to put chicken in the crock pot on Sunday or Monday and use it for one or two recipes to last the week. If I can make dishes in larger quantity I can split it up for lunches for the week. Just because I'm eating clean it does not mean that the food I prepare has to have less flavor. Spices and spicy are my saving grace. I have a whole new appreciation for spicy food and I love it! It can really change a bland dish into one that I feel is more rich and satisfying. 

I have officially mastered the grocery store runs. I prefer to shop at Sprouts (for you NE people, it's the best store ever) because the produce is so much fresher and even cheaper than Fry's (Kroger/Baker). It is also cheaper than Whole Foods but has the same mentality of local, fresh, and lots of organic options. 

It has become easier. I don't even think twice about what I eat or what I can/cannot eat. Believe it or not, its been easy to say no to foods that I know I can't eat. Unfortunately I have spurts of cravings where I imagine myself eating a number of foods that I can't eat. Even this makes me feel guilty! I already have created a list of foods that I want to sample after Easter though. 

Quinoa for the Win

Quinoa for the Win

Oh yes, that strange tapioca, loofa looking grain.

Wait, how do you say it?

https://www.youtube.com/watch?v=CFpW7eoZxoY

There you go.

Here it is, a break down of what makes it great and how it fits into every single part of your diet. Daily.

Once again, on the world’s healthiest foods list! Woot!

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

What makes it great?

• Quinoa is chalked full of an abundance of nutrients and health benefits including:
•  Low on glycemic index
• Anti inflammatory
• High in fiber and protein
• Gluten free
• High in manganese, phosphorus, copper, magnesium, folate, and zinc
• Heart healthy fats

Since quinoa is pretty much the only grain I haven’t eliminated, I try to use it as much as possible. AND a little goes a long way. I have used it as an oat and rice substitute in recipes. This week I made two key dishes: stuffed peppers with ground turkey and vegetable stir-fry. I feel as though you can mix quinoa in with ANYTHING. To me, it takes on whatever flavor you give it!

Ground Turkey Stuffed Peppers

(I made this up as I went…so brace yourself)

1 pound of ground white turkey

½ cup uncooked quinoa (more than doubles when cooked, up to 3-4 servings)

Added my home made taco seasoning (http://jessicadoesclean.blogspot.com/2014/03/recipes-galore.html)

Cut up cilantro, red onion, Serrano pepper, and squeezed lime juice

Preheat oven to 350. Washed and cut red peppers (my choice, you can use any color). Boiled quinoa per directions (1 part quinoa to 2 parts water, boiling x10ish minutes). “Brown” turkey in pan with olive oil and water on stove until cooked through. Added all other ingredients in pan then dished into halves of peppers. Bake in oven until peppers are to your preferred tenderness.

Vegetable Stir-Fry

(I made this up too…)

Cut up as much and as many different types of vegetables that you prefer.

I cut up: cauliflower, broccoli, green onion, mushrooms, yellow zucchini, garlic, shredded carrots, and red onion

Sautee in pan until veggies are cooked through, lightly sprinkled garlic salt and pepper.

Add cooked quinoa

Add 2 tablespoons of organic, whole foods version of low sodium sauce

That’s it. Yum. Yum. Yum.  

Tomorrow is the end of week 2! Holy cow!

Recipes Galore

I really outdid myself in the recipe department this week.

Chicken taco bowls

Scallops and asparagus

Sweet potato hash

First up: Chicken taco bowls

By far one of the easiest recipes! I throw the chicken in the crock pot in the morning. Get home and shred it. Done. BUT you can’t just use a taco seasoning packet…so, I made my own and it is sooo good! Check it out: http://chefmommy-brandao.blogspot.com/2010/05/taco-seasoning.html?m=1

I followed this recipe and its great! I used chicken, but you could definitely use another meat if you’d prefer! And you can make it in larger quantities and store it in the cupboard. I put tomato, cilantro, and squeezed lime juice in my food processor to make a salsa for the chicken and added avocado.

Next: Scallops and asparagus

MY FAVORITE dish so far! Yum! And easy. Sauteed the scallops in a pan with olive oil and sprinkled sea salt and pepper. About 3 minutes per side and they are done! I grilled the asparagus with lemon juice, olive oil, onion powder, salt and pepper. The scallops were so rich and delicious. Definitely a treat!

Did you know scallops are really good for you!??

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=105

DESSERT!

I got desperate and needed dessert..bad. So, I created one. In my handy dandy food processor I threw a frozen banana, teaspoon of pure vanilla, half handful of chia seeds, almond butter, and unsweetened almond milk to smooth. Eat with a spoon. Amazing, banana almond butter custard. And its good for you.

Last but NOT least: Sweet potato hash

A sweet potato dish I like! Shout out to Jordan Faulder for this fabulous dish. She has said she tried it on a trip to Dallas and fell in love. So glad she shared because I did as well! These are the directions she gave me. I followed them exactly and had great results.  She noted that you can add any veggies that you want.

Ingredients:

- Sweet potato

- Bacon (from whole foods - it's organic and make sure you get the nitrate free bacon if you choose to use it)

- Red Pepper

- Garlic

- Avocado

- Green Onions

- Olive Oil

- Salt/Pepper

- Farm Fresh Egg

First, I preheat the oven to 400 degrees and I put the bacon on a cooking sheet lined with tin foil and I cook it in the oven for about 8-10 minutes. Bacon in the oven is  so stinkin good.

In the meantime I cubed the sweet potato. I left the skin on, but feel free to peel first. Mince a clove or two of garlic, cut the pepper into pieces, and slice the green onions.

I sautéed the garlic for a couple minutes in a tablespoon or two of olive oil over medium heat in a pan. May need to add a little more as potatoes soak up the oil fast. Next, I added the cubed sweet potatoes and turn the heat up a little bit and cook those until they are soft. I added in the pepper last and continued cooking for about 3-5 more minutes.

At this point you can add any remaining ingredients. I didn’t add the avocado or egg until it was plated.

Feel free to send any recipes or ideas my way!