Friday, February 14, 2014
Love Stinks.
Monday, February 10, 2014
Simple but Delicious (and relatively healthy!)
Scramble: 224 calories
Mock tortillas: 80 calories each
1/4 Avocado: 75 calories
Not the prettiest plating here, but it's super tasty. |
Scramble ingredients:
- Pam pan spray
- 4 egg whites
- 1/4 chopped jalapeno
- 1/4 chopped yellow onion
- 2 chopped white cap mushrooms
- 1/4 chopped red bell pepper
- 2 T chopped cilantro
- 2 Kraft singles
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp crushed red pepper
- 2 slices of bread
- 4 thin tomato slices
- Sriracha or Tapatio hot sauce
- Sprinkle chopped cilantro lightly onto two slices of bread
- flatten bread with a rolling pin or a glass and add to plate. These flat pieces of bread will serve as "mock tortillas". (Regular tortillas are higher in calories, sodium and fat)
- Whisk egg whites in a bowl with all spices for 5-7 seconds
- Spray pan with 1 second of cooking spray
- Heat pan over medium heat a bit then drop in jalapeno, red bell pepper and onion, stirring constantly until softened a bit
- Stir in the mushrooms and cilantro until softened
- Pour eggs into pan, lower heat and scramble eggs in with the cooked veggies
- When eggs are almost done, remove from heat and add one or two slices of cheese and stir in until eggs are done. (low-fat cheese may be used here)
- Plate eggs with the mock tortillas and serve with grilled tomatoes, cilantro, avocado, and hot sauce (if desired)
- Enjoy!
Wednesday, October 16, 2013
The Mascot
Friday, August 2, 2013
- The biggest help was the app MyFitnessPal.com and gave myself a 1200 calorie goal. If wanted to eat more calories, I had to earn it with exercise. It taught me to look at food in a whole new light.
- I joined a gym, ran 5 times a week, usually 3.2 miles (with some walking in there), skated about 7 miles a couple of times a week. It was hard at first, but I noticed it getting easier as the lbs started to come off, so that was incentive in itself. I just said, "it'll just be easier next time" every time I hit the treadmill.
- I ran a 5k and constantly plan on training for 5k's with a target of under 30 minutes.
- I learned the value of a good playlist. Never underestimate the power of Joy Division, Eagles of Death Metal and Front 242 in heavy rotation...but find what works for you.
- I learned to love the sweaty me. Sweat is sexy. And a good workout can feel almost as good as sex.
- I learned that you can't outrun your bad eating habits. If you work out all the time, but just can't seem to lose any weight, it's all about your diet.
- I cut out all salt and alcohol completely for the last month. Cut out many carbs.
- I learned to use spices creatively so I wouldn't miss the salt.
- I started drinking sparkling water with lots of fruit in it in social situations so I wouldn't miss the alcohol.
- I avoided alot of events that might set me up for failure - until I felt I had the will power to resist alcohol and bad foods on my own.
- I lived on avocados, fruit, smoked salmon, cherry tomatoes, steak with only Sriracha on it, salads with no dressing or just a bit of olive oil. Not all fats are bad fats.
- Soups I made were low in calories, but I could put a ton of veggies into them, so they'd fill me up.
- I learned to have fun with my food. Fresh veggies are beautiful and colorful and look great on a plate posted on Instagram.
- I posted pictures of my pretty and healthy meals to social media. People love to look at food!
- I posted pic so my progress on facebook not only to keep me accountable, and to rely of my FB friends for encouragement during the rough times. It's amazing what a little positivity will do--there's nothing wrong with receiving a bit of the ol' "atta girl" to keep you going! Plus, I figured my posts might help someone else that needs motivation.
- My boyfriend dieted with me and helped motivate me. It helps to have a partner in crime to share your experiences with.
- When i got a sweet tooth, I had a Pure Protein bar, chocolate deluxe flavor. 180 calories, but only 2g of sugar and a whopping 30g of protein.
- I used to make breakfast my biggest meal of the day since it was my favorite, but I decided to make that my "throw away" meal so I would just eat unflavored instant oatmeal packets with either mashed banana or a handful of raisins or currants in it. I made it just something to get me through til lunch.
- I drank TONS of water. I told myself I can have a coffee/tea/diet soda if I drink 8 glasses of water
- I drank better coffee. I learned to drink coffee with only non dairy creamer powder in it, so the coffee flavor itself had to be good to be bearable. If it was really bad coffee, though, I'd put a packet of splenda in it as well, but I tried to avoid the splendas if possible.
- I substituted Dr. Pepper 10 for my regular Dr. Peppers.
- I traded sweet tea for half sweet / half unsweet tea. Restaurants will do that for you if you ask.
- I posted about my progress on Facebook so I felt I wasn't doing it for just me, but I was doing it for everyone who wanted to do it, but they just needed to see someone else do it first. I was just hoping it would help someone else along the way.
- OH and did I mention SRIRACHA???? And SMOKED SALMON??? Those saved my life.
If I can do it, you can do it. Keep me posted on your experiences. I love that shit.
GOOD LUCK!
Trigger Mortis
Sunday, July 14, 2013
- Preheat the oven to 375 degrees.
- Cut the raw spaghetti squash in half lengthwise and scoop out the seeds into the trash. The skin is tough, so be prepared to put your back into it. You can do it!
- Mix curry, cayenne and one tablespoon of olive oil together in a small bowl. (You can omit or reduce the cayenne if you can't do spicy, but I prefer it super spicy!)
- Use a basting brush to brush the mixture onto the surface of the squash meat
- Lay squash face down on a foil-lined cookie sheet, pop into the oven and bake until the outer shell is soft to the touch, usually 22-30 minutes. (You can tell by looking, too - the squash shell will start to sink in a bit when cooked the proper amount). Remove when ready.
- While you are waiting for your squash to cook, you can be working on your sauce. Over med heat, heat the other tablespoon of olive oil in a large sauce pan, making sure to coat the bottom of the pan.
- throw in the garlic, onions and bell pepper and stir constantly until a softer (about 6-7 min)
- Add in ground beef if you desire and stir in until browned.
- Add in mushrooms and continue to stir for another two minutes.
- Add in spaghetti sauce (or plain tomato sauce with a bit of basil if you would like to go more natural, but I like the taste of Bertolli and it's easier).
- *OPTIONAL* - if you like your sauce a little sweeter like I do, mixing in a 1/2 - 3/4 of a packet of Splenda is good to sweeten it up a bit.
- Reduce heat and stir the sauce constantly to prevent a bubbly mess. By the time your squash is done being baked in the oven, your sauce should be ready. (20 minutes total on sauce simmering should be enough). Remove from heat.
- Remove squash from oven and let cool a bit, so it's easier to handle.
- Flip squash halves over so the meaty, flat side is exposed and the skin side is down.
- With a spoon, begin to scoop out/stir the squash meat, which should then start to separate into spaghetti-like strands. I like to leave the squash inside the shell and use that shell as a built-in bowl, but you can scoop the spaghetti squash onto a plate instead and throw away the skin if you like. Should make two plates minimum.
- Top each plate/bowl of spaghetti squash with 1/2 cup of the sauce you just prepared.
- Top with just a bit of low-fat mozzarella cheese and fresh parsley.
- Serve and wait for everyone to bow to your feet and promise to be your personal slave for life, because they will! Wait for it.....
Tuesday, July 31, 2012
Trigger Mortis' Pickled Pecker Casserole
So, in an attempt to recreate the flavor of Dumptruck, I give you...my Pickled Pecker Casserole;
- 2 boneless skinless chicken breasts (aka the pecker)
- 1/2 cup of low sodium dill pickle juice
- 1 tablespoon of olive oil
- 1 cup of parboiled rice
- 1 cup of water
- 3 large mushrooms, sliced
- 1 celery stalk, chopped
- 1/2 cup of chopped purple onions (they don't have to be purple. I just like it.)
- 1 shucked ear of corn
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp chile powder
2) Pour pickle juice in a large bowl and add the chicken. Marinate for 30ish minutes. Or 15 minutes if you're impatient. Or 2 hours if you're a procrastinator like me.
3) Remove the kernels with a knife from the ear of corn and set the corn aside in a bowl.
4) Heat the olive oil in an oven safe pan. Once oil is hot, add rice. Brown the rice in the pan for a couple of minutes, stirring constantly.
5) Add the water, mushrooms, celery, onions, garlic, paprika and black pepper and cook for 10 minutes, stirring occasionally. (This will help decrease the amount of time you have to bake the casserole.)
6) Remove chicken from the marinade and lay it seductively across the top of the rice mixture. Pour in the left over pickle juice from the marinade bowl.
7) Sprinkle the corn, then the chile powder evenly across the chicken and rice
8) Cover the pan with an oven safe lid or aluminum foil and bake for 25 to 30 minutes.
And that, my friends, is how you pickle a pecker and put it in a casserole.
I think Dumptruck would be proud.
Monday, June 11, 2012
Trigger's Guiltless Breakfast Taco
The best thing about these tacos, besides the yumminess, is that they are salt and butter free, so you can happily swish your sassy butt around at practice, knowing you didn't add any cellulite to it this morning.
Ingredients:
-olive oil spray
-two large eggs (like the ones you imagine you have while you're jamming)
-1/2 cup of chopped frozen (for shame, I know) broccoli, thawed
-1/2 a diced roma tomato
-1 sliced green onion
-1/2 a jalapeno, diced
-a few sprouts of diced cilantro
-a flour tortilla
1) crack the two eggs into a cup or small bowl and beat them like a red headed step child for about 8 seconds and set aside. You can leave out the yolk if you prefer, but it will be less flavorful.
2) Spray a non-stick frying pan lightly with olive oil spray and begin heating up the pan
3) Over medium heat, toss everything but the eggs and tortilla into the frying pan.
4) Stir continually until the onions start to become clear.
5) Reduce heat to low, stir in the eggs and cook to desired level of doneness. I actually just remove my pan from the heat and let the residual heat cook the egg until no longer runny. I just don't like the smell of burning eggs and will go to great lengths to avoid that horrible stench from permeating my nostrils.
6) Heat the tortilla up - I just heat it up on both sides over the burner's open flame until warm. You can do it in the oven, but it comes out a little slimy that way--and no one likes a slimy tortilla.
7) Plate the tortilla and pour the eggy goodness over it.
*For maximum tastebud satisfaction (this recipe is salt and butter free, after all), the dish must be served with Trigger's Corny Guacamole. I like to eat it with healthy sides, such as sliced tomatoes and a half ear of corn with lime and chili powder on it.