Sunday, January 20, 2013

How to: Bake Cinnamon Apples

An apple a day keeps the doctor away and is also a healthy way to satisfy a craving for sweets. Apples go with any meal or can be a fulfilling snack. But plain old apples can get boring quickly. Slicing them up, sprinkling them with cinnamon and baking them helps bring out the natural juice and give you the apple pie filling without the forbidden crust and sugar. Here's what you'll need.

First, buy the right apple for your individual need/taste. Here's a handy chart to help you decide which apple is right for you on a particular day.






Materials:

  • Cutting board
  • Sharp knife
  • Covered casserole dish

Ingredients:

  • 6 apples
  • Cinnamon






Directions:

Preheat oven to 350 degrees. Slice up the apples. I don't have one of those fancy apple cutters so I just slice the apples in half and then slice the other sides off as pictured below.








Layer about 2 apples worth of slices in the casserole dish, then sprinkle cinnamon on top of the slices.










Continue layering until all the apples are used up, then cover the dish after the last sprinkling of cinnamon.










Bake for 45-50 minutes, until the apples are tender. This is the finished product.




Serve with any meal, warm or cold. Walnuts and sliced almonds make wonderful additions--makes them taste like deconstructed pie! Keep the leftovers in the casserole dish in the fridge and enjoy for several days.


How to: Make Paleo Pancakes

I love eggs, but I am getting tired of eating them all the time. I needed a new breakfast food, something healthy and Whole 30 compliant (Note: Whole 30 DOES NOT like "paleoizing" food because they do not believe it helps break the psychological ties with sugary treats that bind us and we are substituting fruits and nuts for the bad sugar. I just can't eat another egg to save my life for a while so I am sticking to the Whole 30 the best I can and learning to make better food choices when I want a change versus going to IHOP for their all you can eat plate o pancakes). Shelby of the Caveman Truck made me a few of these for my birthday and gave me the recipe Friday. It sounded easy enough so I decided to give it a whirl. These are divine!!! They taste like banana bread pancakes and only have 3 ingredients! Here's what you'll need.


Materials:
  • Frying pan/griddle
  • Food processor
  • Spatula
  • Plate
  • 1/2 cup measuring cup
  • Storage containers for any leftovers
Ingredients:
  • 3 bananas
  • 5 eggs
  • 1/2 cup almond butter
Yields 18 3.5" pancakes


Directions:

Heat frying pan/griddle to medium heat.  Peel bananas and place in food processor. Crack eggs and place directly into food processor. Add almond butter to food processor. It will look like this.


Mix up in food processor until fully blended. Finished product will look like this.


Use measuring cup to pour pancakes onto pan/griddle. Each of my pancakes was about 1/4 of a cup.


Flip pancakes like normal, when the bubbles start to pop.


Serve immediately warm or package away if making breakfast for a few days. These are delicious with baked cinnamon apples, a lovely alternative to syrup and great way to get more fruits in at breakfast/meal time.



















Reflections: Week 2 and Week 3

I mentioned in a post that Week 2 was incredibly busy--and it was. I ate a lot of Caveman Truck, did a lot of work, didn't get in as much exercise as I would have preferred. The cravings I experienced were mostly for dark chocolate and red wine, with the occasional desire for pizza. Things were really weighing on my mind, mostly work which has demonstrated yet again how chaotic and demanding the practice of criminal law is, but also this irrational fear of being one year older without being where I want to be in life, as if there is this predetermined timeline that defines success that I've once again failed to achieve.

If you know me, you know I am my absolute harshest critic. Nothing I do is ever good enough for me. Objectively I know that in this past year I've done a lot to improve myself physically: I've joined the community center and consistently attended classes since January 5, 2012; I joined the YMCA in July 2012 and get in 1-2 weight sessions a week with the occasional yoga class and climb up the stair master; I changed the way I view food both by education and application of solid nutritional principles; I am in the middle of my second Whole 30 of the year; I've gained muscle and lost fat, collectively losing 35 lbs of the unhealthy stuff literally weighing me down; I use yoga classes and bedtime yoga to stretch and tone my body as well as to let go of stress. Even I can recognize that all of these things individually are good achievements and collectively have changed my outward appearance beyond anything I imagined possible, even in June of 2012 when I started to change my diet. But of course that's not enough.Not for me.

Because unfortunately outside of the courtroom I am a people-pleaser. I say what others want to hear, do what others want to do, pretend things are okay when they aren't okay, just so I am accepted. Typing those words out seems rather pathetic, but it is true. I can't tell you how many times last year I sacrificed my own desires and beliefs to benefit another, or even worse, to get something I thought would benefit me or that I "needed". It saddens me that I have such a low opinion of myself, and I am trying to fix it. Emotional health is just as important as physical health, and I realized that I wasn't doing enough to fix mine. I read all the motivational/inspirational quotes I could find, but reading wasn't really DOING anything so I started to go to church again in November 2012 and have gone pretty regularly (except for today ironically), the thought being it would calm and encourage me. After being let down by some so called "friends" I've steadily cut them out of my life--I don't need people who use me as a back up ________ for when/whatever they need at the last minute. I finally understand I deserve better than that, and, despite my biggest fear of all, I realize it is better to be alone than to be miserable with someone, both platonically and romantically.

So this is uplifting right? Why the heck is she laying this all on us? Well, just as an officer of the court has a duty to be candid with the tribunal, I feel obligated to you, dear reader, to be honest, to show you the good and bad sides of this process and to admit my shortcomings in the hopes that you realize the work is not just about what you can see in the mirror. In fact, ultimately, that really doesn't matter at all. I still feel the same way I did a year ago when I was 35 lbs heavier, when I was with someone who was cheating on me and I didn't even know it, when I thought I finally "had it all". Here's the thing: there's no such thing as "having it all". The most important thing is learning to love yourself, the real you that no one can see, to understand your mind, heart and soul. That is what will withstand time. That is the testimony of your true character. It doesn't matter what your neighbor, your co-worker, your best friend, your sister or brother has/does/thinks. Everyone is different and has their own demons. They only let you see what they want you to see, not the entire picture. In fact, it's probably their highlight clips that you see, not the full tape. Stop comparing yourself to everyone else and compare yourself to the only complete known you have: you. You from a year ago, 5 years ago, 10 years ago: Are you achieving YOUR goals? Are YOU happy? If not, take affirmative steps to make those goals a reality, to make yourself happy. No one else can or will make you happy. Happiness is a choice--make it yours! Remember...




Now raise your glasses of water or unsweet tea with lemon and toast to the fact that I was thinking about all this garbage on my birthday and didn't have a drop of alcohol, a piece of chocolate, a piece of pizza or any other cheat to deal with it. CHEERS! :)




Saturday, January 12, 2013

Whole 30 Tool: The Grill

With the weather more like Spring than Winter today, I decided to dust off my mini Weber and cook up my proteins for the next few days. There's nothing tastier than meat grilled over charcoal. During a recent shopping adventure at Super Target, I stumbled upon a new brand of 100% grass fed beef products and purchased a 6 oz tenderloin and a 6 pack of nitrate free, no preservative hot dogs!  Such a treat for someone who's protein has been limited to chicken, ground beef and eggs thus far. The plan was to have the tenderloin for dinner and the hot dogs for lunches the next few days since the grill would already be out, but I couldn't resist and ate one with dinner. They are AMAZING!!! These are such a treat and I can't wait to serve these up at cookouts over the summer. Thousand Hills Cattle Company is an excellent brand and I encourage you to try it. Here are some general cooking tips when it comes to grilling.

First, get quality, healthy meats, such as these. YUM!




















Spices can make or break your meat. Research carefully if you aren't familiar with a spice before adding it to the meat and remember that you can always add more spice but you can't take it off! My favorite spice store is Penseys Spices. . The only Penseys in Indy is located near the Trader Joe's by Allisonville and 82nd Street on the Northside. For the Florida folks, there is a Penseys in Winter Park on Park Ave.. For everyone else, check them out online at http://www.penzeys.com/. You can also sign up for their catalog which has gift packs and recipes. Tonight I used the Chicago Steak Seasoning, which gives the beef a bit of a smokey flavor.


Prep your grill (gas/charcoal) accordingly. Once it is hot enough (for charcoal its once the majority of the coals are ashy grey), place your meat(s) and veggies on the grill.


 Place the grill cover on. Flip the food after approximately 4-5 minutes


Always use a meat thermometer to make sure your meat is fully cooked. Trust me, nothing says food poisoning like undercooked chicken. I have a digital thermometer I got from Meijer for about $8. Also, below is a handy chart that tells you the different temperatures for different meats. Note that chicken, ground beef, sausage and pork only have one acceptable temperature.














When the desired temperature is reached, use a new plate and tongs/fork to handle the meat. You don't want to cross-contaminate and get raw meat mixed with the cooked meat. Food poisoning is bad.


Serve your meat with other delicious fruits and veggies. I love grilled onions and usually make an entire onion, eating some now and saving some for later.



Pack up any leftovers/precooked protein in a microwave ready container like always. Enjoy both now and later!






Tuesday, January 8, 2013

How to: Make Whole 30 Crockpot Chicken Fajitas

Committing to a Whole 30 takes a lot of time and effort to plan, shop, and cook your meals. If you work a lot like I do, it is even more difficult to do this, especially if you either live alone or are doing the Whole 30 alone. That's where the crockpot comes in.

The crockpot/slow cooker and corresponding recipes are wildly popular among working moms, dads, and singles alike. It allows you to prepare a delicious, nutritious meal that you prepare the night before/morning of the day that you want to eat it, stick in the crockpot and cook slowly all day and is ready for you when you get home from your day at the office. There are TONS of recipes floating around online but this one is Whole 30 compliant (ie. no cheese, no sour cream, no tortillas). I prepared all the veggies Monday night and let it cook all day Tuesday. Here's what you'll need.


Materials
  • Cutting board
  • Sharp knife
  • Crockpot
  • Teaspoon
  • 1 cup measuring cup

Ingredients
  • 3 peppers (one green, one yellow, one red)
  • 1 sweet onion
  • 1 lb of chicken (thawed)
  • Crushed red pepper
  • Crushed cayenne pepper
  • Garlic powder
  • Water

Directions

Dig out your crockpot and set it up for the morning. Slice up your onion and peppers and place in the fridge for easy assembly in the morning.


Day of cooking, place the peppers and onions in the crockpot first.


Place the chicken breasts on top of the veggies, like so.


 Add 1-2 teaspoons of each spice listed above to the crockpot.


 Then pour the cup of water over everything.


 Put the lid in place and program the crockpot for the appropriate time--for me, that was 10 hours.


Go to work, run your errands, do your thing. Fast forward to the finished project. This is what it looks like when the lid first comes off. It will look burnt, but it isn't.


Take a knife and fork and shred the chicken. It will be so tender it will virtually fall apart.


Dish up and serve! It's a medium spice the way I have made it. 


Like always, put any leftovers in a microwave safe container. Now you have lunch for the next few days. 



Monday, January 7, 2013

Reflections: Week 1

Yes, that's right folks! We've officially finished the first week of our January Whole 30. I encourage you to keep not only a food/sleep/and exercise journal but also to keep track of the thoughts, struggles, feelings you have throughout the process so you can look back and see how certain foods, events in your life, etc. affected you. Here's my two cents.

So far, my second Whole 30 has been much, much easier than my first. It also seems to be going by faster, which is odd since I have been off of work more than I have been at work. I suspect this is a function of knowing the basic rules of what is compliant and what isn't, as well as knowing that I actually enjoy eating this way.

Week 1 hasn't been all smooth sailing by any means though. I had major cravings on Day 4 (dark chocolate and milk/milkshakes) which I think were brought on by an extremely stressful workday and the fact that it was Friday. I may be one of the only people on the planet who actually hates Fridays. Mondays don't bother me all that much, but Fridays always bring around this sense of dread to me. I clearly need to work on that! And of course there was the food poisoning episode last night. Needless to say, chicken has me on edge. I'm going to have to finish leftovers sooner rather than later. Lesson learned the hard way, unfortunately. I was also extremely tempted to weigh myself yesterday and today. I resisted. Not until January 31! I want to focus this Whole 30 on healing my body, my mind, and improving my sleep. A scale can't measure any of those goals, so hidden it stays.

I've been heavily relying on the Caveman Truck, which is a wonderful convenience I didn't have the first time around. I'm giddy just reading that he will be downtown tomorrow knowing I will have crockpot chicken fajitas waiting when I get home. I've discovered that planning my meals, shopping and cooking them gives me a sense of comfort and accomplishment. The food tastes amazing and I know that it is good for me. It's something I can do for myself on a daily basis to increase my self-confidence which is at an all-time low.

The most important and the most satisfying part of this experience thus far is how it has brought me closer to friends and family. I absolutely love getting texts of everyone's mouthwatering meals and am inspired by all of your dedication and creativity. I feel like this is bringing us closer while making us healthier and I think that is incredible. It is  immensely easier to do this with a partner and I am delighted to be yours. Thank you for all your love and support. It means the world to me. Don't hesitate to ask or share anything--that's exactly why this exists.

So, let's keep up the enthusiasm and roll right into Week 2! Oh, and Roll Tide Roll, they're looking good right now! :) SEC, baby!

Sunday, January 6, 2013

How to: Make Sweet Potato Hash

Keeping things interesting with your sides can be difficult. Steaming and mashing your veggies can get real old, real quick. A nice alternative to traditional white and red potatoes is the sweet potato. Sweet potatoes are full of fiber and packed with tons of  nutrients including beta carotene, Vitamins C and B6, iron, and calcium. Sweet potato hash is a great way to mix things up and get some healthy fat as it is fried in coconut oil. Here's what you'll need.



Materials
  • Cutting board
  • Sharp knife
  • Peeler
  • Food processor with "shred" blade in place
  • Frying pan --medium sized
  • Large serving spoon
  • Spatula
  • Storage container (if shredding more potatoes than you will use this frying session)

Ingredients
  • Sweet potatoes (at least 3 decent sized taters)
  • Coconut oil (I use Spectrum Organic Coconut Oil which I found at Meijer for $6.99 a jar)

Directions

Place a generous spoonful of coconut oil into the frying pan at medium heat. The coconut oil looks like shortening and cooks like it too--it needs to be heated before it becomes clear. Don't worry that the oil is solid when you first scoop it out of the jar.






While the oil is heating, peel your sweet potatoes (or scrub them well if want to keep the skins on).




Cut the potatoes into small enough pieces that they will fit into the food processor chute.




Shred all your sweet potatoes. This is what 3 shredded sweet potatoes look like.




Time to cook up your sweet potatoes. If you are cooking for one, I suggest frying up 4 handfuls of shredded sweet potatoes and storing the rest. Two handfuls is a serving. I made two servings, one to be eaten right away and one to be reheated for dinner tonight. Make sure the oil is completely liquid before adding your sweet potatoes. Be careful of the oil popping as well.




Any remaining shredded potatoes can be stored in a container for frying later during the week. It's probably best to cook them within the next 2-3 days. I put mine in the refrigerator




Start frying the potatoes on each side. All of the oil will be absorbed during cooking. It is plenty to brown both sides, so don't add any more.




I like my sweet potatoes a little crunchy. Cook to your desired texture. Here's my finished product.




The coconut oil gives the potatoes an even sweeter, crispier taste. Enjoy with your favorite meal.