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The thing about moderation…

Published on January 13, 2016, by in Uncategorized.

Going into the new year, I declared Tuesday’s to be treat Tuesday’s. If I want dessert then I can have it on a Tuesday. It really makes me think about what I would want and choose wisely. I had dessert last Tuesday. A delicious chocolate and almond butter tart. Then I was thinking about it yesterday and there was nothing that I wanted. I always forget that when I cut down on sugar, it makes me not really want it anymore. The more I eat sugar, the more I want. So after only one treat Tuesday, I fell off the treat wagon. Not that there won’t be treats, but…they are just so much less appealing now. I love eggs. Love them. I had this little creation the other day and it was a total delight. Spinach, tomato, and feta. The feta really gave them a kick of flavor. I know it

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Copycat Chick-Fil-A chicken-paleo friendly

Published on February 6, 2015, by in Recipes.

Get the great taste of Chick-Fil-A without the (IMO)bad politics or bad ingredients. Yes, it’s true. This chicken is moist, flavorful and delicious. According to thedomesticman.com, this is the list of ingredients in Chik-Fil-A chicken(I did not verify). “100% natural whole breast filet, seasoning (salt, monosodium glutamate, sugar, spices, paprika), seasoned coater (enriched bleached flour [bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], sugar, salt, monosodium glutamate, nonfat milk, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], spice, soybean oil, color [paprika]), milk wash (water, egg, nonfat milk), peanut oil (fully refined peanut oil with TBHQ and citric acid added to preserve freshness and Dimethylpolysiloxane an anti-foaming agent added).” I heavily adapted this recipe last weekend and plan on making some more this weekend. Ingredients: 2 pounds boneless, skinless chicken breasts(well-trimmed) 1/4 cup dill pickle juice 1 egg, beaten 2 tablespoons milk(I used cashew milk) 1/4 cup

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The great salad toss up

Published on May 8, 2014, by in Recipes, Update.

I’ve needed some new inspiration when it comes to salads. How to you keep eating salads interesting? Mix them up! I was traveling a few month’s ago and stopped at CIBO Express at O’Hare. I love stopping there as they always have a ton of healthy options. There, I got an insanely delicious salad. It was mixed greens topped with roasted sweet potato, blue cheese, pecans, dried cranberries, and turkey with a champagne vinaigrette. It was so flavorful, filling and comforting because it tasted like Thanksgiving. This led me to think about how I could build more creative and filling salads rather just than vegetables or my “go to” taco salad. Here are two that I’ve made lately: I had a sweet potato with cinnamon. Then I had a salad of spinach, tri color peppers, onion, tomato, mushrooms, carrot shreds, sunflower seeds and a combination of blue and cheddar cheese.

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Chicken pesto sandwich

Published on March 21, 2014, by in Recipes.

Every month, on or around payday, we have Payday Potluck at work. We all bring in food, sit around a big table, eat and enjoy each other’s company. It’s really very nice. Although, sometimes I stress about what to bring. We usually have a lot of options for side dishes and desserts, but not always main dishes. Several of us commute to work which makes bringing things in a little more complicated. I decided to make pesto chicken then assemble it into a delicious sandwich for people at work. My Sandwich Artistry skills coming into play years after I stopped working at Subway. The chicken is simple enough to make. I baked up a bunch of chicken breasts in the oven. Let them cook, then slice them thin. In a separate bowl, mix 1 tablespoon of mayonnaise per 1/2 cup of pesto per pound of chicken.  Toss with chicken to

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Polar vortex

Published on January 6, 2014, by in Recipes, Update.

With today’s extremely cold temperatues, I am fortunate to have a 3 day weekend and not have to go to work today. It’s been a great 3 days. Friday night I made Brian a tuna melt topped with bacon crumbles. I had a veggie wrap that I have been absolutely obsessed with eating lately. It’s lettuce, spinach, tomato, cucumber radish, olives and giardiniera. So flavorul, crunchy and delicious. Saturday, I went snowshoeing at Northery Island with friends. A great work out and a way to enjoy the somewhat mild weather. But before doing that, I needed a hearty breakfast to keep me full. Multigrain pancakes with cinnamon, pecans and banana: Sunday morning I got up and headed out in the never ending snow to go to the grocery store and pick up some things before the temperatures dropped later in the day. It was absolutely gorgeous out. I have been

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Tomato, tomato, egg, tomato

Published on August 21, 2013, by in Update.

I almost made it to this weekend with out posting about last weekend. Last week was a little nuts. I started a new workout regimen. I was doing strength before work and cardio after work. This left me with little time to actually make dinner. So, I made good use of my old friend the crockpot this past weekend. After leaving the gym Friday night, I stopped and picked up dinner at Whole Foods. I snagged a bag of their house made thai pepper popcorn. It was the perfect snack for relaxing on the couch and watching a movie. Saturday I got up early, worked out, then made a large and delightful breakfast to fuel the day. Toast with egg, avocado and sriracha with a side of clementine, and homemade greek yogurt with chia, flax and strawberries. This powered me through a trip to Whole Foods to take advantage of

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Weekend recap: It’s August?

Published on August 5, 2013, by in Update.

With temperatures in the 70s all weekend and a tan that is starting to fade, it’s hard to believe that it is August. Aren’t we supposed to be in the dog days of summer? Knowing that we had back to back to back activities lined up for Saturday, I took advantage of Friday night by doing some grocery shopping and spending time at the garden. I picked a bunch of kale, fennel, carrots and cherry tomatoes. My cherry tomatoes are growing like crazy. They are all over the plant in giant clusters like I am growing grapes. The fennel smells wonderful. I can’t wait to cook it up and possibly use the fronds in a savory bread. Saturday started bright and early with a double yolk egg(those are good luck, right?) then off to help a friend with a yard sale. The weather was  perfect and it nice to sit

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Garden update

Published on July 9, 2013, by in Update.

I have steadily been getting a few things from my garden this year: kale, tomatoes, strawberries, radishes, spinach, onions and herbs. Just a few things here and a few things there, so far. I am eagerly awaiting my first cucumber and bell pepper. And my lone head of cabbage that I’m growing. Perfect for making homemade sauerkraut. I had a tomato ready in one of my potted plants in the back yard, so I ate that for dinner on a veggie burger. It never ceases to amaze me how much more flavorful homegrown tomatoes are than store bought. After dinner Brian and I biked up to the garden where I got oregano, more tomatoes, some of my second planting of radishes, an onion, kale and some sort of peppery lettuce that is growing in our community garden community plot. My tomato plants are doing incredibly well this year, just loaded

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Italian roasted tomatoes

Published on October 21, 2012, by in Recipes.

After removing my tomato plants from my garden, I pulled all the green tomatoes and orange tomatoes off to ripen on my counter. After coming back from Arizona, most of them were ripe. Since I couldn’t eat an entire counter top of tomatoes at once, I decided to roast them. Ingredients: tomatoes thinly sliced cloves of garlic thyme basil orgeano salt and pepper olive oil Preheat the oven to 325F. Slice the tomatoes in half. Toss the tomatoes with olive oil and garlic. I used 1-2 tablespoons of olive oil per pound of tomatoes. Sprinkle generously with herbs. Place all tomatoes so they are cut-side down. Bake for about two hours. The length of time will depend on the size of the tomato. Bake until the tomatoes are completely softened, wilted and started to wrinkle. These are super tasty. They taste like pizza. I couldn’t stop eating them once they

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Fried green tomatoes

Published on October 11, 2012, by in Recipes.

I pulled all of the tomato plants out of my garden this past weekend. I brought home a lot of green and orange tomatoes and very few red ones. I will let them ripen on my counter but couldn’t resist trying my hand at fried green tomatoes with a few of them. And I have to say, they turned out to be a pretty tasty pre-dinner snack. Ingredients: 2 large green heirloom tomatoes(or other variety) 1 egg 1/4 cup milk(I used almond) 1/2 cup flour 1/4 cup corn meal 1/4 cup bread crumbs 2 tablespoons nutritional yeast 1 teaspoon salt 1/8 teaspoon pepper oil for frying Heat some oil in a pan. I didn’t use much oil as I didn’t want the slices to get too saturated. Most recipes recommend heating up a quart of oil. I probably heated up 1/4 cup in the bottom of a frying pan. Combine

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