Challenging

I forgot my lemon water this morning! Grr and ugh . . .

I have had a HUGE craving for minestrone so yesterday afternoon after getting home from The Firm I chopped and diced and made soup. I'm not a lover of most legumes and they are not permitted on this challenge so I left them out.

I mixed up some meatballs, popped them in the oven, and plopped them into the soup even though I know minestrone should be meat-free. Gotta get some protein.

It was bomb! Is that alright to say? Of course I'm lame right now and didn't get a shot of it. I could take a shot of the empty dutch oven or the bowl of leftovers.

Okay, I'll do that.

Full disclosure: I had a Presbyterian (bourbon and diet ginger ale w/lemon). Just one. And one piece of dark chocolate. Okay - maybe a couple of bites of a sweet thing my girl Shelley-Belly brought over. Oh damn - and I threw in a few bits of spiral pasta into the soup.

The soup was bomb in spite.

Then we watched The Wolf of Wall Street. I had seen it before, but fully enjoyed watching again! I love watching bad behavior!

Minestrone
2 tbl olive oil
2 large celery stalk, sliced
1 garlic clove, minced
5-6 cups water
1/2 to 1 tsp oregano
1/2 to 1 tsp italian seasonings
1-2 zucchini, diced
2 beef-flavor bouillon cubes
1-2 large carrots, diced
3 cups sliced cabbage
1 onion diced
1/4 lb green beans
1 1/2 tsp salt
2 cans diced tomatoes
1/4 cup elbow pasta
grated parmesan cheese

In dutch oven over medium-high heat, lightly brown the carrot, celery, onion, garlic (I always brown the garlic first because of some chemically thingy that happens to garlic), and green beans. 

Add water, salt, oregano, italian seasonings, bouillon, cabbage, zucchini, and tomatoes. Heat to boiling. Reduce heat to low, cover and simmer 25 minutes or until vegetables are tender. Stir in pasta and cook 10 minutes longer until pasta is tender and soup slightly thickened.

Serve in wide bowls with fresh parm sprinkled on top.

Nummy!

No Grain Zucchini Bread

Do you love bread? Especially a breakfast bread? I remember in smellavision my momma's banana bread. My happiest moment was finagling the end piece while still hot and slathering it with butter. Mmmm!

I discovered zucchini when I was in my 30s and having my huge vegetable garden. The zucchinis would grow like mad and I found many ways to use them. Pancakes, jam, and bread. My original recipe was sugar and flour laden so when I discovered this one I was happy!

I found this recipe at Kelly Olexa's site, Body a month or so ago. I've tweaked it a bit from hers as I'm trying to not eat grains and I have no fear of the egg yolk. The original had oats and only egg whites.

Zucchini Bread

• large handful (about 1.5 zucchinis) of shredded zucchini (I peeled mine)
• 1.5 scoops protein powder
• 1/2 cup nut butter (I used natural peanut butter although Primal frowns on this)
• 4 eggs
• 1/2 cup coconut flour (I used coconut flakes, unsweetened)
• 4 tbl butter, melted
• 1 tbl cinnamon
• 2 tbl erythritol (or any sweetener, your choice)
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla

Dump all ingredients in large bowl and mix with wooden spoon. 

Place in a greased loaf pan and bake for approximately 50 minutes at 350°.

The bread is nicely dense with a satisfying flavor of breakfast bread without the pesky grains we may or may not be avoiding. Win win frankly. Who needs those extra carbs?

See my little helper?

Then I get to eat it! That is the only reason I bake. Hot stuff out of the oven.

Four-Cheese Roasted Eggplant Casserole

We spent an early Easter Saturday evening with daughter Lorenzo and her Boy in her lovely townhouse. She and The Boy moved in a few weeks ago and have turned it into such a charming and warm home. I am so proud of that little nugget you just can't imagine.

She baked the ham and made Bunny Cake, Bella brought cheesy potatoes, and I brought a veggie dish.

I'm working on eating Paleo/Primal so I thought I'd bring something to fit with that. Even though I did have scoops of the cheesy potatoes and a piece of the Bunny Cake. Hey!

This had been burning a hole in my recipe file for a few weeks and this seemed like a good time to give it a try.

Four-Cheese Roasted Eggplant Casserole
1 eggplant
1/4 cup olive oil
salt and pepper to taste
1/3 cup ricotta cheese
1/3 cup cottage cheese
1/3 cup shredded parmesan cheese
1 cup mozzarella cheese
1 tbl dried chives
1 cup tomato sauce

Preheat oven to 425.

1. Cut the ends from the eggplant and remove the skin. Slice lengthwise into 1/4" thick pieces.
2. With a basting brush, coat both sides of each piece with olive oil and place on a cookie sheet. Sprinkle with salt and pepper. Put in the oven and roast for 8-10 minutes or until done. Cover with foil.
3. In a bowl, combine ricotta, cottage cheese, and parmesan cheese with chives. Stir well.
4. Prepare an 8x8 casserole dish with non-stick spray.
5. Spread 1/2 cup sauce in the dish.
6. Take each slice of eggplant and spread with roughly 2-3 Tbsp cheese mixture. Roll eggplant and place seam-side down in casserole dish. Repeat with the rest of the eggplant. If there is excess cheese, distribute between both rows of eggplant rolls. Top with the rest of the sauce and mozzarella cheese.
7. Bake for 20 minutes at 450 or until cheese is melted and slightly golden.

Serves 6.

What I would do differently next time:

1. I completely forgot about the mozzarella cheese. I absentmindedly put a bit more parm on the top of the casserole dish. I don't think we missed it! I might try it with the mozzy, but why add those extra calories I'm thinking?
2. I used a bottled pasta sauce. It was kinda sweet. The recipe calls for tomato sauce and I'm thinking I'll quickly simmer that sauce with some italian seasoning to use next time. Plain tomato sauce seems lacking in flavor.
3. I also used too much tomato pasta sauce. I thought more was better. It was just saucy.
4. I wasn't consistent with my eggplant slicing. Too thin is as bad as too thick with this recipe.

It was really good! I know some of you are avoiding nightshades for one reason or another, but eggplant has a great bread-like consistency and can satisfy that craving.

Sweet Treat for Your Sweetie

Valentines Day

Has there ever been a day more fraught with high expectations and occasional disappointment? I say every year that I feel sorry for men just a bit, yet when given this sweet little bouquet from my Pup yesterday, I pouted for a minute.

Mostly because it looked like something you'd give your kid's teacher. And I kinda hate smiley face stuff.

Pup is the sweetest man ever, but he hasn't a romantic bone in his body. And that's okay. He has millions of things that I love about him and a smiley face mug of yellow roses and daisies isn't going to make me pout for very long. In his defense, he knows I love daisies and coffee.

Marriage, yes? I'm done pouting and am rather sheepish today. I am a beast!

But since it was Valentines Day I wanted to make a dessert that my Pup loves more than any other. He loves pumpkin pie!

I try (emphasis on the "try") to eat less sugar and found this recipe originally on Linda's Low Carb Menus & Recipes waaaaaay back in the beginning of my eating less sugar and carb days. I mean way back. 2002 if I think about it. I have made a few tweaks here and there, but here is the recipe.

Crustless Pumpkin Pie
15 oz can pumpkin
1/2 cup granular Stevia
1/4 cup caramel or vanilla sugar free syrup *Erythritol could be subbed*
3/4 cup heavy cream
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Mix all ingredients in a bowl and beat until thoroughly mixed. Pour into a buttered 9-inch pie plate. Bake at 350° 50-60 minutes until a toothpick inserted into the center comes out clean. Cool, then chill before serving. Serve with whipped cream, if desired.

8 servings  *yeah, right*

Per serving: 120 calories; 10g fat; 3g protein; 7g carbohydrate; 2g fiber

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pup and I went to the movies, stopped at Super America (gas station/convenience store) for his Cool Whip (they were out - yay!), and had a piece of pie with real whipped cream.

It's quite delicious and I have a couple of recipes for a grain-free crust I am thinking about trying with it. Pup's favorite way to have this is sans crust and frankly, you don't miss it.

*all photos courtesy of my lovely phone - so classy

Morning Joe

I like to watch Morning Joe on MSNBC. A balanced viewpoint. Left and right. I like to see what Mika is wearing (yes, shallow) and actually I like to see what Joe is wearing as well.

And I like to listen to them.

This morning I was up so early they weren't even on yet! But now that they are, this morning they are broadcasting from a pub somewhere. The pub looks very contemporary. I want to have breakfast there with the chic-looking crowd.

And I am drinking my morning joe. Can't start my morning without my morning joe.

And I want to talk about bulletproof coffee. Lots of buzz in the paleo/primal community about this way to help with intermittent fasting. I personally love to intermittent fast a bit during the week. I've found that since I've been in my 50s it's difficult to maintain a certain weight unless I eat very low calories. I know many believe that's not a good thing, but there is a separate thought that eating lower calories is beneficial for our longevity.

I do it to maintain and lose weight. And it makes me feel pretty darn good.

When behaving (which I am) I like to eat one main meal during my day. I start with my beloved coffee. I like to have that first large mug with a bit of heavy cream and stevia. Mmmm! Some good fat, the caffeine I love, and a bit of natural sweetness.

Then I decide which meal I am eating that day. Totally depends on what I am doing.

For instance, today I am meeting an old co-worker for lunch (Cute-Girl-Training-Me from when I worked at The Tumbler) so lunch is my main meal. Then I'm heading to the gym and later in the afternoon I am volunteering from 6:30 to 9:30. No supper.

So, my second cup of coffee will most likely be bulletproof.

Recipe for Bulletproof Coffee

place in a blender (I use my magic bullet):
fresh brewed coffee
2-3 tablespoons unsalted butter
1 tablespoon MCT oil for max energy, weight loss and brain function (optional if you have none, but from what I read this is good for boosting metabolism)
I like to add a generous dusting of cinnamon cuz I love it
blend

It turns into a frothy, creamy, hot, and surprisingly delicious and satisfying drink. When I first read about this I nearly gagged thinking about butter in my coffee. I tried it and now I'm a convert.

The point of the bulletproof recipe is satiety. The fat from the butter and MCT oil is satisfying and will stave off rumbly tummies for quite a long while. Hours if you can believe. And it contains no carbohydrates. And because I’m having it for breakfast, I am setting my body to burn fat for energy all day long.

I can totally see how this wouldn't be for everyone. But if you are intrigued, give it a whirl. Literally!

Observations

1. Being sick for the third week (I am not lying) doesn't give much back regarding the cute-quotient. I am not cute right now. I am a sniffing, snorting, achy, fuzzy, ball of mess.
2. Cooking isn't my forte anymore. I cooked yesterday and it was, "meh."
3. Shopping for smaller sizes really is much more fun. 
4. I love my daughters with a powerful, laser-like love. They are everything.
5. The boys in their lives are pretty awesome as well.
6. My boy is pretty good too. Love you Pup!
7. Even sick, when everything tastes like ass, my coffee is the thing I look forward to.
8. Baseball has begun. I have a new hat and a new t-shirt. I love my Twins even though they've already lost two.
9. I am excited because we leave for Mexico on April 21st.

I made these delicious little tarts yesterday for an appetizer.  Leeks, garlic, and cream. Used little potsticker rounds, but I'm working on a better option.

Brie-Leek Tartlets

1 medium leek (white portion only), finely chopped
3 tbl butter
1 minced garlic clove
1/2 cup heavy whipping cream
salt and pepper to taste
dash of ground nutmeg
tart shells of your choice
8 oz Brie cheese, rind removed

In a small skillet, saute leek in butter until tender. Add the garlic, cook 1 minute longer. Stir in the cream, salt, pepper, and nutmeg; cook and stir for 1-2 minutes until thickened.

Place tart shells in muffin pan. Slice cheese into pieces, placing one piece in each tart shell. Top with a tablespoon or so of the leek mixture.

Bake at 350 for 6-8 minutes or until melty and nummy.

I sent the leftovers home with Lorenzo because I'd be all garlic and smeary mouth from sneaking the rest of them.

What did y'all do for the weekend?

Eat Lots of Fat

Not a problem, right?

I had some ladies over last week and while I served some traditional foods (empanadas anyone?) I wanted to have some selections for those of us watching our sugar.

This wasn't the crowd for my efforts I have to say. But I sure enjoyed this particular treat the rest of the week and that's okay with me.

~~~~~~~~~~~~~

Clouds

1 stick butter

1 brick cream cheese

both brought to room temp

mix with 1 cup of your choice sugar sub

Drop onto sheet in small dollops. Place in freezer. When frozen, place in zip lock bag for storing in freezer.

~~~~~~~~~~~~~~~

Couldn't be easier!

I've had this recipe for quite a while. I found it on a low-carb board I used to hang out on a few years back. Bunches of good recipes from all of those people. I learned so much.

My husband, Pup, isn't an eater. Not to say he doesn't eat, but he only eats four things (no exaggeration) so I hardly cook anymore which is kinda sad.

So when I do cook I make colossal messes in my kitchen. I'm unorganized and chaotic. I've lost my cooking mojo. That's okay; it all gets done.

But the pets are not used to me hanging out in the kitchen too much so the cat perched in his favorite spot to watch what the hell I was up to.

First I have to pick utensils. What is in here? Look at all the stuff I used to use! I'm amazed at my former skills. Did you hear that? I think I just threw out something patting myself on the back. Bad girl.

Yeah . . . it actually got worse than this, but I discovered it's really hard to take photos of your efforts while in the middle of them. Cuz I looked much the same as this kitchen.

Then there was this thing I had to pull out and figure out again. I'm half joking. Although when I pull out my food processor I do have to get out the instruction sheet to figure out the shredder attachments. Yeah.

Bring your cream cheese and butter to room temperature.

Whip these two ingredients until creamy. Then add your sugar sub.

Yep, Calvin has already lost interest.

I made a 2nd batch of clouds, but added cocoa powder and cinnamon to taste. Mmmm! That cinnamon is awesome! I dumped in lots to tell the truth. I like to call these Evil Clouds.

Dollop up a cookie sheet or anything flat and place them in the freezer. Freeze into delicious nuggets and then place in a baggie for frozen storage.

Seriously delicious. And incredibly rich. You won't need very many to feel as if heaven is calling your name.

Soup for You!

I totally have the image of the Soup Nazi emblazoned in my brain whenever I think of soup.

I really love soup. When I was a SAHM a million years ago we were always on a small budget and I would make huge pots of soup at least once a week. Sooooo good yes?

So yesterday I made myself a delicious tomato soup

So warming and totally reminds me of being a kid and my momma would make Campbell's tomato soup and I'd break about a million saltines into my soup.

Since I'm trying like a maniac to not eat grains I have skipped the crackers, but I did add some sausages into my serving.

I could eat this every day and just might have to until it's all gone.

Simple Tomato Soup

1 tbl butter

2 garlic cloves, split

1 cup diced celery

1 large onion, chopped

4 lb tomatoes, cut into quarters

10 oz heavy cream

6 basil leaves

1 tsp sea salt

ground white pepper to taste

Over medium heat, in a large pan, melt butter. Add garlic, celery, and onion, and cook until glassy. Add tomatoes, cover, and simmer 40 minutes. Puree in food processor or pass through food mill and discard tomato skins (or just use canned chopped tomatoes like I usually do). Return soup to pan. Add cream and basil. Simmer until texturally to your liking. Season with sea salt and ground white pepper. Serves 4-6.

Ground Beef Scramble

Part of my fledgling lifestyle is eating better. I'm adapting a Primal/Paleo (I'm navigating my way through the things I need and the things I don't need from each one) and one thing I see over and over in my research is a big-ass breakfast.

The point being that if you eat enough protein and good fat in your big-ass breakfast you will be satiated for a long time during your day and will not even think about snacking thereby foregoing any bad decisions.

It's true. When I do eat one of my big-ass breakfasts I don't think about eating for the better part of the remainder of the day. If I'm at home I don't find myself rummaging around in the cupboards looking for something naughty.

It's another tool to help me in this fat-fight. Protein and fat are going to make be slim. I believe this.

This is what I made this morning.

It's one of my favorite things to eat for breakfast.

I know lots of us (me included) think we cannot eat a big breakfast. "I'm not hungry when I get up, I'm not in the mood for something so big, I am a whiner . . ." Oh wait, that last one was only me. I am, as we all know, the best whiner. :)

To make this I start with ground beef from a grass-fed source. Pup and I bought 1/4 of a cow a bit ago and we've been enjoying it so so much. The hamburger is especially nummy.

To the ground beef I add a couple of eggs, some Parmigiano-Reggiano, sea salt, pepper, and I added some chopped green onions on this go.

Mix it all until ingredients are integrated.

Throw it in a pan with foaming butter and cook about 3 minutes each side on medium-high heat.

I'd show a photo of my plate after I finished eating, but it's kinda embarrassing to let everyone see exactly how much I lick the plates when I'm finished.

Yep, I really am that classy.

Grain-free Chocolate Chip Cookies

I cannot for the life of me remember where I found this recipe.

It was either here -->Joyful Abode or here -->Life as a Plate or here -->Comfy Belly. All of these sites are great for grok-like (Paleo) cookin'. I'm all over the Grok - he's a hot beast.

we had eaten quite a few when I finally took a shot - hot cookies! mmmm!

This makes a half batch which makes about 26-30 cookies depending on your scoopage. Bake at 350 degrees for 9 minutes. If you overbake they get ishy and too crispy.

1 stick of butter, softened
1/4 cup measurable sugar-sub - your choice
3/4 cup DiabetiSweet brown sugar sub - the one I used had sugar alcohols, I'm looking around for something that would be less . . . um . . . reactive. Ha!
1 egg (I might add an additional egg next time)
1 1/2 tsp vanilla
1/2 cup vanilla whey protein powder
3/4 cup almond flour (you can make your own with your food processor)
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup dark chocolate chips (I used Ghirardelli) I'm going to cut this measurement down to 3/4 cups. It was way chip-heavy. You may like cookies that way!

Cream the butter, sugar subs, egg, and vanilla. In a separate bowl mix the rest of the ingredients except for the chocolate chips. Add the dry to the creamed mixture and mix well (next time I am using my food processor - hand mixing made the mixture too stiff - this dough needs to be treated gently). Add chips and mix.

Scoop golfball-sized portions onto an ungreased baking sheet. Leave about 2 inches apart to make room for spreading.

Bake 9 minutes - if you overbake they get too crunchy. 9 minutes seems to leave them nice and chewy/crunchy.

When baked, remove them immediately from the baking sheet and let them cool on a flat surface.

Seriously nummy and crunchy and chewy.