Want to get back to my posts!

I feel so empty by the lack of posts for so long. I hope to get back to regular posts. It still looks like I am getting some regular visits from google search results. This weekend I created an awesome pulled pork tenderloin in the slow cooker that the kids and Daddy loved. Just put it in the crock pot with cumin, a little salt and some chili powder and leave it for 6-8 hours on low. It created some good bark and enough juice itself to keep it juicy and flavorful. We also had fat free refried beans casserole (1 can of fat free refried beans mixed with 1 can of pinto beans drained, topped with chopped green chilies, chopped onions and chopped tomatoes and sprinkled with grated cheddar cheese then warmed in the oven. We warmed corn tortillas in the grill pan and had rice on the side. The kids made their own burritos. I didn't take any pictures. One step at a time!

Hello 2014 and new beginnings.

Happy New Year, everyone!

2014 brings lots of promise, changes and new beginnings. In November, I had some cosmetic surgery done to remove some excess skin and fat from having children and being extremely overweight as a young adult. I feel great and have lost about 20 lbs, even though they removed about 5 with the procedures.

I am looking up at the future and hope to get back to my blog, get back to some of my hobbies and start having some real fun in 2014.

I look forward to putting together some recipes and getting them posted. It feels good to be coming back.

Thanks!
Angie

Work, Travel, kids and excuses Oh My.

A friend of mine posted a question the other day on Facebook. "Question of the day. You are the CEO of your body, how do you rate your performance based on 1) What you put in it. 2) Meeting the level of physical activity required?"

Oh boy - talk about giving you a big fat reality check. No pun intended.

I am not doing well. I had to drive across South Dakota in 2 1/2 days. I feel like I am doing laundry daily and can never get it put away. I am losing my desire to cook - which is REALLY bad.

Today - this is what's left of my frozen lunch. I've gotten *that* lazy. I need to do some major mental shifting. Now.

Been doing "okay". I really am having a hard time getting motivated consistently on workouts. One or two days I'm gung ho and then all weekend, I had no desire. Eating at least one salad a day. Egg whites and some kind of fat free beans in the morning. Still no white carbs. I dragged myself to the gym today even though I really didn't want to. Banged out two miles on the treadmill and some resistance reps.

Tonight's workout

Today I did some research on functional training and developed my own 45 minute workout. This was the alternative to relying on one more person or thing for my motivation.

Here's what I did:

12 min on treadmill - 1:30 walk / 1 min jog
30 minutes of following:

Warm up :
knee touches - 60
modified jumping jack - 25 each side
wall squats using balance ball - 15 x 3 alternating reps with
Seated twist with medicine ball rolling behind my back 15 each side
1 minute plank

2x

Wax on wax off using mat and those plastic furniture movers that have a pad on one side and plastic on other. While in plank, you use extend your arms and do a wax on wax off motion. 8 reps each side
Balance ball bridge with chest press 15 rep
Tricep on wall (standing johnny C) 15 rep
Medicine ball down and twist up 10 each side
Bent leg life with a row - 15

1 x

dumb bell chop 15 each side
kettle bell swing 15
sexy spider 8 each side
Lunge with press - 8 each side


I also went to machines and did 2 reps of 15 tricep extensions and stretching.

Left the gym feeling satisfied and was only there from 4:30 to 5:15 pm.

Food:

Lara Bar
can of no salt black beans
baby greens salad
another lara bar
homemade spaghetti sauce / no pasta

dinner/snacks to come.

Thanks all!

ak-47

Lunch - Another day of trying

Second day of getting son ready for day camp. Its not easy. Its like repacking them every morning for what's to come and making sure you have plenty of supplies because in most cases, what was wet the night before is not dry. Making sure he has a healthy breakfast, making sure nothing is forgotten because the camp is in Dallas proper. Then there's getting the girl ready. The couch potato who has her nose stuck in the ipad addicted to Wallace and Gromit. Then there comes me : shower and prepare a decent lunch and hopefully get to the office by 10. *sigh*

So this morning, its a baby greens salad with veggies, fat free feta and pepitas for crunch since I'm not using croutons. If you haven't checked out pepitas you should, though in moderation. They are sunflower seeds on steroids. The innards, yes I said innards, of a pumpkin seed.



Anyhow, here is my salad that I will enjoy with no salt black beans at lunch. They want me to eat 2400 calories and work my way down until I start losing. 2400? I barely get in 1200. Maybe that's a clue.

later, ak-47

Fitness assessment & grocery shopping

There's nothing quite like getting that reality slap in the face during a body fat test.

Whatever, it confirms what I already knew. Rip the bandaid off and keep going.

Highlights:

I was able to do a 1 min plank. She was surprised as she said many women come in and can't do that.

She suggested I do functional training to build muscle versus killing myself over cardio.

40% nutrition, 40% resistance, 20% cardio. 3 / 45 minute days of functional training and then if I do something other than that, its a plus.

Start higher on the calorie intake, work your way down based on whether I am losing or not. Another BF check in 6-8 weeks.

Anyone that truly knows me knows that I am very knowledgeable about diet, food and nutrition. What I am missing is that right combo for me and doing the hard work to study up and pay attention and make it my new hobby. The lady that I met with was about 60 years old and in FANTASTIC shape. But at one point, okay, alot of points through the conversation, I felt like she was talking preaching to what she was seeing on the outside and not giving me any credit at all. And asking some really strange open ended questions that truly felt like she thought I was an idiot or not knowledgeable after I had already established my journey from a size 22/24 in the mid 90's to a size 12 and feeling FABULOUS up until 2003/2004 when I started having children. I did all of that with personal training and no supplements. But I was also in my 20s.

Women lose lots of muscle every year after 30. If you keep doing or thinking the same way at 40 that you did at 30 or 20, you will fail, as I have. Unfortunately, women also sometimes deal with more family pressures, stress, raising children, undiagnosed anxiety or depression that all make matters worse.

After the session I drove on over to Kroger and bought about 50$ of fresh vegetables, Lara bars and what not. I do love food and I do love good food that is good for you. I have to keep it simple.

Next assignment is to build a 45 min functional workout schedule that will save me from paying 119$ to show up, again, at a specific time to do group training. I need to make it simple and flexible. Rarely am I ever available every day at 9:30 AM or 6 PM.

Now off to make that huge salad =) Thanks to everyone for the encouragement today when I sent this out.

Signing off as a big gun, ready to do this, in the handle given to me by a very dear friend who I miss ALOT!

AK-47

New beginning

I guess I've been in sort of a slump for a while. Its time to wake up. There are exactly 40 weeks between now and my 42nd birthday. My goal is to lose 42 lbs between starting now until March 24th, 2014. I hesitated posting anything about it publicly but I decided I would do it here but not really anywhere else. If someone see's it fine, if not, that's fine too. I need some accountability and for now, this will serve as that.

I will follow some general rules to begin with with but the desire is to keep it simple.


1) Wake up to 6oz of OJ with my multivitamin, 2 glucosamine, one vitamin D and 3 fish oil pills.

2) Don't eat anything white.

3) Zero calorie beverages. I have not had diet coke or other diet soda drinks since January 24th. I occasionally will have Crystal Light if I get in a black tea, water or coffee rut but I really do love green and black ice tea.

4) Keep it VERY simple. 4-5 small meals and 30-60 minutes of activity 4-5 days a week. Over complications makes Angie grumpy and demotivated.

5) Water and lots of it which I already do.

6) Start and finish Couch to 5K Already done week 1.


I'll tie this post in with a recipe.

Grilled Baby Artichokes


How To Purchase and Prepare Baby Artichokes:

Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.


Baby artichokes are sold in plastic bags or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most have no fuzzy choke.


Bend back lower, outer petals of artichokes until they snap off easily near base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom).


Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.


Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.


In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking.


When cool, cut the baby artichoke in half lengthwise, sprinkle them with olive oil, and salt and pepper to taste.


Prepare grill and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned.


Remove and place on baking sheet. Mix Fat Free Feta Cheese and minced garlic and place on top of arti's and broil for 1-2 minutes, carefully watching to avoid burn.


Enjoy - I <3 these.


Wish me luck.

I've missed you!

Ok today is a day of firsts.

First for the year - woke up at 4:30 AM on purpose.
First for my life - I attended a Camp Gladiator class (see above - ugh).
First for my life - I've just applied to teach a cooking class for my town during the next Recreational catalog offering for Fall!
First for way too long - adding a blog entry :( I feel like I've lost so much momentum due to corporate travel and just life.

My son is on two indoor soccer teams which eat up two nights for practices and a lot of time on Saturdays. Household chores, cooking and just being eat up most of the rest. My dear friend who I walked ALOT of miles with just moved to Ohio recently and my workouts went with her and I'm ashamed about that. Its time to straighten up and fly right, as a friend of mine once said.

So that said - COOKING CLASS!!! "Cooking Remedies from The Remedy Cook!" Woot f**king Hoo!! Sorry - I'm excited and they haven't even officially excepted it yet. But they do not have anything like that being offered so I have a good chance. I expect all my homies to sign up if they except me!

And I get to practice at home on July 29th when I host a Pampered Chef party BBQ style. Yes its a hostess party and yes its multilevel marketing but its COOKING and FOOD and DRINKS and no one cares if you buy anything or not. Well *I* certainly don't. If you didn't get an invite and want one, please post a comment!

More to come on the class!! And I promise to post a recipe - soon.

A side dish to go with my leftover Tamales...

So I haven't posted about my tamale making experience yet or my first dutch oven experience. I had to travel two weeks out of the month of December, one being right before Christmas and I've been busy with other stuff but my mind is always on food and this place here that I never get to visit when I want to. Sundays I try to make something easy and each time I find myself saying "Yeah, I should kick it up by doing this." Then I say, "nah."

So last night I take the last of my leftover Tamales and need to figure out a side dish. This is what I came up with. It will take you longer to read the post then to assemble.

Preheat oven to 400 degrees.

Pie Pan
Can of Fat Free refried beans
Can of black beans, rinsed and drained.
2 Roma tomatoes - diced
1/4 cup of salsa
1 cup of shredded mozzarella cheese, can be reduced fat but fat free doesn't melt well.
2 cups of shredded cheddar cheese - Regular or reduced fat.
salt and pepper to taste
Scallion or spring onion for garnish.

Spray the bottom and sides of pie pan
Spread re-fried beans on to bottom of pie pan
Spread rinsed and drained beans on top.
Bake in 400 degree oven for 15 minutes to warm through.
Mix diced tomatoes with salsa salt and pepper.
Spread over beans and place in oven for another 10 minutes.
Reduce heat to 350
Top with cheese.
Return to oven until cheese is melted through but not browned
Top with chopped scallion or green onion to taste or preferences.

I put a spatula of this next to my tamales - yum.

Wishlist - revisited

So its post holidays and its a great time to revisit my wishlist which was previously posted here I received a Williams Sonoma gift card so I plan to take my list and decide what to get!

Chef's knife
Immersion Blender
Lodge Dutch Oven - 8 qt (not enamel coated) Thanks to my MIL!
Large Cast Iron skillet preseasoned I have one, I just need to season it!
New non stick cookie sheets Kroger had baker's secret for half price!
Pizza stone
Pasta attachment for my mixer which i doubt exists so a pasta maker?
Electric skillet (big and rectangular)
Tons and spatula
Wok
MANDOLIN!

Gingerbread Cake with Lemon Glaze

Gingerbread Cake with Lemon Glaze
1/2 cup vegetable oil
1/2 cup of unsweetened applesauce
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup of Guinness stout
1 tablespoon baking soda

Simple Lemon Glaze
1 cup powdered sugar (sifted)
2 TBSP lemon juice


1. Lightly butter a 9 x 13 cake pan or bundt pan. You can also line the bottom with a piece of parchment paper. Preheat the oven to 325 degrees F.

2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the lightly beaten eggs and whisk until smooth.

3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and nutmeg. Whisk the molasses mixture into the flour mixture until evenly combined.

4. In a small saucepan bring the Guinness to a light boil. Remove from the heat and stir in the baking soda. Whisk the hot water slowly and gradually into the batter until just combined. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes for 9 x 13 or 55 minutes for bundt pan. Cool the cake in the pan on a rack.

5. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl (adding a dash of water if glaze is too thick).

6.. Once cooled, spread glaze evenly over the top of the cake. The glaze might seem runny at first but should harden after a few minutes.

Mexican Lasagna and Organizing on my Staycation

I am using my week very wisely, taking advantage of having both kids in school for 3 of the 9 days. I cleaned and organized my refrigerator. I did not post of picture of that because it really wouldn't do it justice without a "before". I cleaned and organized my pantry.


My nicely organized Pantry. Allowing for more efficient meal plans.

We have also instituted a weekly meal planning calendar that has an included shopping list by store area. We have incorporated the kids in selecting a meal one night of the week, as well as dad. Mom fills in the blanks. I take that and sit online, printing what coupons I can and head to the store. This week, I saved $50.00 in coupons and Kroger savings.

In part of the organizing and planning I realized I needed to use up some of the items I had in the freezer, pantry and fridge. What I ended up with was a mexican lasagna. Be patient with me - I didn't write down an exact recipe but its close enough. I'll get more diligent, I promise.

Non stick spray
1 TBS olive oil
1 medium onion - diced
8 button mushrooms - chopped
1 lb lean ground turkey
Homemade Taco Seasoning
1 can of vegetarian or fat free refried beans
1/2 container of Weight Watchers whipped cream cheese
9 corn tortillas
1 12 or 16 oz can of sliced stewed tomatoes - drained

Saute' onions until they are translucent in the olive oil with a little dash of salt.
add mushrooms and saute for 3 minutes.
Add turkey mixture with taco seasoning and turn until well broken and fully done over medium heat.
Reduce heat once the turkey is fully cooked. ( I did not drain )

Spray the inside of the casserole dish with the non stick spray
Layer bottom of the dish with three tortillas, covering as much ground as you can.
On top of the tortillas, spread about 1/3 of the can of beans all over.
Add a large spoonful of the turkey mixture.
Add 3 teaspoons of cream cheese mixture, placing them in an evenly spaced triangle points.
Add 3-4 of the tomato slices.
Repeat this two more times.
At the end, you should see cream cheese and the final tomatoes over the meat mixture.

Bake at 375 for 25-30 minutes until the center is well warmed.

At the end, Sprinkle lightly with finely grated 2% cheese - flavor of your choice.
I didn't have any so I cut up one of the kids cheese sticks and sprinkled them on the top.

Replace in oven for another 5-10 minutes being sure not to burn the top.

Let sit for 10 minutes to allow for easier slicing. We got 8-9 servings and everyone loved.

Enjoy!

My Thanksgiving Menu

This Thanksgiving, we will be hosting the festivities. Its my favorite holiday. After much decision making, here is the menu:

Anne Burrell's Brined Herb- Crusted Turkey with Apple Cider Gravy recipe found here. I have not ever brined a turkey before but I understand, what you brine, you never go back.

Makeover Spinach Gratin from Gina @ Skinnytaste I'm trying to cut carbs and this looks very appetizing to me.

Other contributions will be a sweet potato casserole and a sauerkraut casserole from my mother in law for which recipes I can include later. Also fruit salad and some pies to boot!

I hope everyone has a wonderful Thanksgiving. I hope to be posting more often.

Tuna Pasta Salad

I wanted something that was kind of an all in one that I could grab and go. I added the avocado for creaminess and added nutritional boost. If you have a little sour cream, a dollop of that would add a nice texture also. Be creative :)


3/4 cup light canola mayonnaise
1 tsp. dill weed
1/2 tsp. pepper
1/4 tsp. salt
2 cups pasta shells, cooked and drained. Whole wheat if you prefer will work. Just don't cook as long as they tend to get mushy.
1/2 small avocado smooshed with 1/2 tsp of lemon juice
1 green bell pepper, seeded and chopped.
2 carrots, chopped
2 stalks celery, sliced
1 can (5 oz.) white tuna in water, drained, flaked

Mix smooshed avocado with a small portion of the dressing and beat with a whisk until blended.

Combine avocado mixture with the remaining dressing, dill weed and pepper in large bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE several hours or until chilled.

Long time no see

I have some time to myself and notice that I haven't posted since May. Its really disappointing. I've still been cooking though! I have a few recipes I need to post. I made a white bean, lima bean, bacon, cherry tomato salad a few weeks ago that I really enjoyed. Nice and light for summer. Not all beans need to be hot when eaten! I also made a banana applesauce bread. I made a loaf as well as muffins. I have to say the muffins were more popular. When cooking when applesauce, the smaller container the better otherwise its too dense. But it came out tasty nonetheless and used up all the ripe bananas that I had in my freezer.

Its so d**m hot right now. 23 days of 100+ degrees. Who the heck wants to start up the oven or the grill in that kind of weather.

Israeli Couscous with Cranberries

I needed to take a dish to a pool party and didn't want to have to go to the store to buy ingredients to make something. I had all of the ingredients and made slight modifications to accommodate not having a few items. The result was a great side dish that everyone enjoyed.


Israeli Couscous with Cranberries

adapted from

3 tablespoons olive oil
1/2 cup onion, finely chopped (or shallots finely chopped)
1 1/2 cups Israeli couscous (8 oz box from Trader Joes is perfect)
1/2 tsp of ground Cinnamon
1 3/4 cups water
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1/2 cup dried cranberries
Juice of one lemon
Olive oil for drizzling (if desired)
Pepper to taste

Add 3 tablespoons of oil to heavy saucepan over medium heat. Add onions and cinnamon and saute until golden. Add couscous and stir often until couscous browns lightly, about 3 minutes. Add water and salt and bring to a boil. Reduce heat to low and cover and simmer until liquid is absorbed and couscous is tender, about 5 minutes. Remove from heat and add cilantro, cranberries, lemon juice. Season with a little salt to taste and drizzle with more olive oil if desired.

Blueberry Cream Cheese French Toast

Blueberry Cream Cheese French Toast (Makes 6 Servings) adapted from Weelicious

1 1/4 Cup Milk
3 Large Eggs
2 Tsp Vanilla
2 Tbsp Honey or Agave
1/2 Loaf (4 Cups) French Bread, fresh or day old, cut into cubes
4 Oz Cream Cheese, cut into cubes (half a stick)
1/2 Cup Blueberries (Angie - I used Kroger Frozen Mixed Berries and used a little more than 1/2 cup)
Butter for greasing pan

Accompaniments: Maple syrup or honey

1. In a large bowl, whisk milk, eggs, vanilla and honey or agave.
2. Add the bread cubes and toss with the liquid mixture. Set aside for 10 minutes.
3. Add the cream cheese and blueberries and mix gently to combine.
4. Place in a buttered 8×8 inch baking dish or individual buttered 6 oz ramekins.
5. At this point you can refrigerate for up to 12 hours to bake in the morning or continue on with step 6 and 7.
6. Preheat oven to 350 degrees.
7. Cover the dish with foil that has been greased with butter or oil, greased side down. If using the 8×8 inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual 6 oz. ramekins bake for 20 minutes covered and 15 minutes uncovered.
8. Top with desired accompaniments and serve.

Meatless Monday and PantryCleanerOuter - 3 Bean Soup

This post is in honor of my friend Cindy over at The reNOUNed Nest


Every few weeks, I go through the need to organize my pantry. There are a few reasons.

- my dear husband hates when I live at the grocery store every day of the week. If I know what I have, it could keep me from going (so I keep telling myself)

- I forget all the great ingredients I have which would be key to making a quick, easy meal.

- My pantry is the whole reason I like to cook - use what I have on hand for ease and for delicious meals.

That said, I bring you today a Meatless Monday soup compliments of my pantry.


1 can of each of black, garbanzo and cannellini beans (rinsed and drained)
1 can of stewed tomatoes (take a knife and kind of chop inside the can or use diced canned tomatoes)
1 small can of diced green chilies
½ cup of corn
2 cups of veggie broth (feel free to use chicken broth or beef)
1 TBS chili powder
1 tsp cumin
Handful of tortilla chips, crushed and tossed in

Put everything in a crockpot and simmer on low for 8 hours or high for 5.

Yum!

My food is good, my pictures stink!

Chex Mix Recipe

Here is a great Chex Mix recipe from one of my customers! Just thought I'd share it while I get my wares about me and get my posts going again :) Something you can snack on while you wait!

Julie's Chex Mix

1 bag pretzels
1 box each of rice chex, wheat chex and corn chex cereal
1 large can of cashew nuts or 2 smaller cans
1 box of cheese crackers

6 sticks of butter (divide into two pans I melt 3 sticks in each pan)
4 1/2 teaspoons of Worcestershire sauce split this and add to the butter after melted


1 1/2 tablespoons garlic salt
1 1/2 tablespoons celery salt
1 1/2 tablespoons accent seasoning
1 1/2 tablespoons onion salt
I use two small dishes and split the dry seasoning in half and mix

This makes a huge quantity. This is the reason I split the butter and all of the seasonings into two batches. I use two of those large foil baking pans which take up a whole rack in the oven. I buy these in bulk at Sams club. Split the cereal, pretzels, nuts and crackers into two separate pans. Sprinkle the dry seasoning over the cereal mixture, pour the butter over the cereal and mix.

Preheat oven to 250 bake for 1 hour stir every 15 minutes. I bake both pans of chex mix at the same time. Every 15 minutes when I stir I alternate the pans on the lower and upper oven rack.

After 1 hour cool the mixture by pouring it out onto paper towels.