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Dear World,

You’re welcome.

Love,

b

That is exactly how I feel about this week’s creations. Based on my past experience with frozen yogurt from a recipe, I created my own two flavors this week. I have literally knocked it out of the Froyo park. For realz. I’m dying. It’s so good. AND there’s no refined sugar – just natural sugars. AND there is protein – Greek yogurt is chock full of protein and other good stuff. Score. Winning.

Book club loved it. I loved it. Hopefully G will love it. And hopefully you will love it!

Sigh. I’m totally blissed out.

Flavor One — Gingersnap

2/3 cup molasses
1 1/2 tablespoons ground ginger
2 cups non-fat, vanilla greek yogurt
2 egg whites, whipped to stiff peaks

Whisk together molasses and ginger until combined. Add yogurt and whisk. Fold in egg whites. Pour into ice cream maker.

Flavor Two — Peanut Butter

2/3 cup honey
3/4 cup fresh ground peanut butter
1 pinch sea salt
2 cups non-fat, vanilla greek yogurt
2 egg whites, whipped to stiff peaks

Whisk together honey, peanut butter and sea salt. Add yogurt and combine thoroughly. Fold in egg whites. Pour into ice cream maker.

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I know. Week 37 is missing. It’s time I let you in on a little secret. You see, for the last month or so, my boss has been out of the office for personal reasons. This means that I have been thrown into the deep end of trying to do a two person job (and learning how to do half of it). It’s made cooking a low priority and left almost no time for updating you folks. I feel like I’m finally starting to get the hang of things, so hopefully I’ll be up and running on a regular schedule of posts and edible experiments soon.

In the meantime, it was BFF Lauren’s birthday this week. As I’ve mentioned she’s adhering to the Clean Food movement (no processed sugar and no white flour). So, for her work birthday party I wanted to make a treat she could eat and not feel guilty about. I bought a Clean Food cookbook and found this recipe: Mixed Berry Couscous Cake.

Cake isn’t exactly the right way to describe it. BFF Lauren, RouxBarb and I all three bandied about different terms (cheesecake? bread pudding? polenta-esque?). Whatever you want to call it, it’s served cold, slices like a cake, is sweet (from fruit juice and maple syrup) and dense and pretty darn good. I can’t see it replacing cake in my world, but it’s a good alternative when you want something high fiber and healthy.

b



This week I decided to redo my Mom’s Southern “Vegetable” Soup. I put vegetable in quotation marks because Mom would always add ground beef, canned veggies and some macaroni noodles in a pot with tomatoes and some water and call it a day. Here’s what I did:

3 cups homemade chicken stock (G made this by boiling down the bones of a rotisserie chicken with some onion, garlic and spices earlier in the week)
1/2 rotisserie chicken, shredded
1 cup frozen organic baby lima beans
2 cups frozen organic cut okra
1/2 cup uncooked brown rice
1 32 oz can organic, chopped fire roasted tomatoes
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
generous amount of fresh ground black pepper

I threw all of this into a pot, brought it up to a boil and simmered it for half an hour. Healthy? Check. Delicious? Check. Warm on a hot day? Check.

There’s nothing that says you can’t improve on a classic.



{March 8, 2011}   Let’s Pause for a Lovefest

Can we talk about some things that I am love, love, loving lately? Too bad. We’re going to anyway.

1) Netflix. I would never have made it through that first day on the treadmill had it not been for the episode of The Chapelle Show that I streamed on my laptop which was lovingly embraced by the magazine holder on my dinosaur of a machine. Since that first day, Netflix has been my constant treadmill companion (with the exception of those brief few days in which I watched Teen Witch on DVD because I really did want to Top That!).

2) Propel and La Croix. I hate the way water tastes. I know that’s weird and unnatural, but it’s also true. That made the prospect of drinking just water on ye ole diet quite daunting. Propel saved the day. When it came to kicking my rampant Grapefruit Italian Soda habit, I turned to La Croix. My nose doesn’t know it’s not water, but my calorie count doesn’t shoot up.

3) L’Thai Organic Cuisine and Wine Bar in Smyrna, Georgia. (Yes, I know that link goes to the one in Tucker, but they have one in Smyrna’s West Village now, too!) All I can say is OMFingG. For realz. This place is the Truth. They have the option of nutty, but not clumpy brown rice instead of white rice with all of their entrees, uh-may-zing curries and a coconut soup that overflows with veggies and deliciousness. All of this and an atmosphere that is relaxing and appealing to the eye? Check.

4) Bunny Rabbit photo shoots. BFF Abby just happens to have the most adorable bunny, Henry. We did a photo shoot with him and an Easter basket. It was beyond awesome.

There are more, but I have to get back to work. What’s flipping your switch lately?



Yes, I know week 34 is missing. But trust me, you SO don’t want the recipe I tried last week. It was bad…and boring. I’ll spare you recipe 34.

That brings us to recipe #35. In my quest to become a thinner, healthier eater (i.e. stop conducting my life like it’s a food free-for-all) I’ve been seeking out healthier recipes and even looking into several healthy food movements. BFF Lauren has been practicing Clean Eating since the beginning of the year and has had great overall health improvements and successful weight loss. This inspired me to do some internet and periodical investigations and I came across this recipe from Clean Eating Magazine (which BFF Lauren swears by): Guiltless Chicken Parmesan.

Now, the last two weeks have been unusually busy for me at work so G did the cooking and we did take a shortcut or two (used a jar of organic sauce instead of making our own), but we kept to the spirit of the recipe. It would have been fabulous had I not hated the flavor of the particular sauce that we used. I’ve even bought my very first Clean Food cookbook.

I have yet to decide if I am going to wholeheartedly embrace the Clean Eating lifestyle, but reading about the movement has definitely given me some good ideas of simple changes I can make to improve the quality of the food I put into my body and it gives me an excuse to tweak recipes. So, for now, bye-bye white flour/white pasta and hello whole grain!

As an update, my new healthier eating and actually exercising (starting slow on the exercise, but remaining steady) have netted me a 7-10 lb weight loss thus far and I’m not quite a month in. Hopefully I can keep this train moving and still bring you delicious recipes!



et cetera