_Yippieeeeeee, I'm back!!!!

The hustle and bustle of every day life once again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club (woot woot!) and today is reveal day!! 

My assigned blog for February was The Ginger Snap Girl, which I must say is chock full of amazing-ness!  It took every ounce of strength not to lick the screen while I browsed her recipes -  Chocolate Chip Pretzel Bars, Banana Cake with Nutella Frosting, Spring Time Pasta, Balsamic Marinated Flank Steak.....   Oh, oh - and the pictures - the pictures are epic!!!! 

As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut.  I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material.  I needed something new,  something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for:  Grilled Mahi Mahi with Mango Avocado Salsa.

Mahi Mahi is probably the only fish I would say that  I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions.  Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus!  I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner.  For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler .  For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest.  
    
Grilled Mahi Mahi
from The Ginger Snap Girl

Mahi Mahi filets
Olive oil
Sea Salt
Fresh Ground Pepper

Drizzle fish generously with olive on both sides.  Season with sea salt and freshly ground pepper to taste.  Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness).  

Note:  If using an actual grill, flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm.  If you don't have a grill you could use a grill pan or simply pan sear the fish.

Mango and Avocado Salad
adapted from The Ginger Snap Girl

2 large mangoes, peeled, pitted and chopped
1 medium avocado, peeled, pitted and chopped
1/2 jalapeno pepper, seeded and finely minced
1/3 cup red onion, chopped
 2 Tbs fresh lime juice
1/4 cup fresh orange juice
1/4 cup finely chopped fresh cilantro
1/2 Tbs olive oil
Salt and pepper to taste

Combine all ingredients except avocado in a medium bowl and stir.  Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning). 

In a word:  DELICIOUS!  I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done.  We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables.  I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.

_ Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-)  I truly appreciate each and every one of you!

Positive vibes to all for a fantastic week ahead

_
Feeding Your Root Chakra
Grounding

• Root vegetables: carrots, potatoes, parsnips, radishes, beets, onions, garlic, etc.
• Protein-rich foods: eggs, meats, beans, tofu, soy products, peanut butter
• Spices: horseradish, hot paprika, chives, cayenne, pepper

Sunday.

I wrapped up yesterday's post fixin' to stay on the sunny side of life.  Granted I was high on pie, but there 's nonetheless truth to the idea that how one copes in times of crisi s and with life's little disasters is heavily influenced by one's own thoughts and perception.  I ventured out to conquer the day a whistling dixie and things got off to a fantastic start.  The highlight (of course) was my evening with the meow meows at Last Hope Animal Shelter.  There were alot of new faces this week which is bitter sweet as on one hand it means there were adoptions but on the other it means homeless unwanted, abandoned or abused kitties. 

The little one sandwiched in the bed gave me a good chuckle and the two in the last picture (Onyx and Omar) are absolutely stunning.  II seriously couldnt take my eyes off them.  Black cats are weakness of mine but there are a few non-black cats at the shelter that are near and dear to my heart.  I can't imagine ever abandoning a pet nor could I never not help a kitty in need.  It's safe tp say I get just as much out of my time there as they do!

Let's take a closer look ~

Gorgeous!! 

Three hours of cuddles and purrrrs with these fuzz balls and exactly the heart warming cheer I needed to leave my week's woes behind!  Unfortunately said woe's didnt feel the same as this morning disaster once again struck me down and the resulting aftermath was a crippling sense of dispair and an overwhelming sense of uncertainty.  My own herd must have sensed my misery because they quickly gathered around as I sat and reflected upon the last seven days of unrelentling fuckery. 

The verdict?   The only place I can go fom here is up and I said this because today was the final nail in the coffin for me.  The last straw.  My rock bottom.  I've offically reached quota in terms of dealing with fuckery and bullshit and there was no doubt in my mind that something good was to happen.....     

And as I slowly but surely took the time to dust myself off and put me back together, sure enough - like magic - somethng happened :-)

Saturday.

To say I didnt have a great week would be an understatement.  Between work, a very unnecessary and even more unappreciated ride on someone else's crazy train, and now the snow I am on my wiitts end.  Witts end on a Saturday....     

A wise man once said to me that I can see the glass half full or I can see it half empty.   The genuis of this that is shows you have a choice, which fulfills the human need for a sense of control.  Whether or not you really are in control isnt relevant and if you think about past situations and experiences, don't ya notice that they are always a easier to handle when you feel as though you have the option of taking the reigns and navigating the course instead of buckling up and bracing for impact.   

Being a woman of action, I decided to take the reigns and navigate my way out of the fuckery... with pie .... cause if you think about past situations and experiences, don't ya notice that they are always a little easier to handle when you have pie on hand *chuckles*   Added bonus is having someone sexy to share your pie with...  Ooh La La!

Today I am attending a meditation class in NYC.  It starts at 11am, so I am in a bit of a rush (ha!).  I hit the gym bright and early this morning for 45 minutes of cardio (woot, woot!) and after a quick shower, I hit the kitchen to whip up an oat pancake (formerly called a scramble).  It's been a while since I indulged in one for breakfast and it totally hit the spot. 

1/2 medium banana
4 Tbs Gluten Free Oats
1 Tbs Chia Seeds
2 Tbs Chocolate PB2 (I'm out of sunflower seed butter - waaaaaah!)
4 Tbs Coocnut Milk
Several Twists Trader Joes Coffee, Chocolate & Sugar Blend, optional
Splash of Pure Vanilla Extract, optional

Mash banana in a bowl and add remainer ingredients, stirring to combine. Let rest while you heat a generously sprayed (or oiled pan) over medium heat.  Once pan is heated, plop mixture into the pan and cook for 3 to 5 minutes or until golden brown.  Flip and cook other side another 3 to 5 minutes or until golden.  Enjoy as is or with toppings of choice, such as maple syrup. 

Last night before bed, I made stuffed cabbage (in the crock pot!) which I am fixin' to have for lunch (or dinner - depends what time I get in).  I cant imagine it photographing pretty but I will try so that I can post a picture later this weekend.  My fitness goal for today is 12,000 steps and thus far I logged 7,000 steps on my Fitbit   :-)   Aside from that I have decided to fly by the seat of my pants instead of planning out the weekend.  I am off on Monday (Thank you, Dr. King!) and hoping to cook up some deliciousness between now and then, which means I'll be back with a post soon enough!

Positive vibes to all for a fantastic weekend ahead.  Until next time, I'm off like a prom dress!

Refocus on Food & Fitness Day 3
(and back to work after the New Year Day 1 - Meh!)

Yesterday my head felt clear and my spirits soared, while today I woke up feeling groggy and so not in the mood to tackle the day ahead.  Go figure.  Fortunately it subsided and by noon I was back to feeling like my usual sunny self.  However, that too subsided after a kitten fight with Darin.  Adding insult to injury was the text I received from the Narcissist, who by the way STILL owes me money, about an hour or so after.  My ruffled feathers didnt straighten until approximately 4:30pm, which also happened to be when I bounced out of my office and headed straight for the gym.  With my fitbit indicating a mere 2372 steps for the day thus far I was ready to work it out like no other.... and thats exactly what I did!   I left the gym nearing my goal of 10,000 (woot woot!) and feeling the best I'd felt all day.  By the time I arrived home, I was famished.  I hit the kitchen and promptly made a hearty dinner.  Mmmmmmm, so good!!

Hope you all had a great monday and positive vibes for a fantastic week ahead!  I have a standard week lined up, + a hair appointment on friday and a meditation saturday morning in NYC that I am really looking forward to.  I'm hoping to post again mid-week and then again after the weekend.  Until then, I'm off like a prom dress!

1 small granny smith apple, peeled and shredded
1 Tbs Coconut Nectar
1 cup Coconut Milk (So Delicious, Sugar Free preferred)
1 Tbs Chia Seeds
1/2 tsp Pure Vanilla Extract
1/2 cup Gluten Free Rolled Oats
2 Tbs Currants, soaked overnight
Apple Pie Spice, to taste

Peel and then shred the apple, placing apple shreds in a small container.  Add coconut nectar (or sweetner of choice) and pie spice (to taste).  Add oats, chia seeds, coconut milk, and stir.  Cover and place in fridge overnight.  Prior to eating in the morning, stir in currants and a splash of coconut milk (or water).  Stir and enjoy!

Cranberry Beans in the Slow Cooker

1 1/2 cup cranberry beans, soaked overnight
1 can diced tomatoes
1/2 red onion, chopped
1 tsp garlic, paste
Water, as needed to almost cover beans in crock

In a 2 quart slow cooker, combine all ingredients and stir to combine.  Cook on high 4 hours and reduce to low until beans are tender.  Once cooked, scoop bean mixture out of the crock with a slotted spoon. 


For the Salad

1 Hearts Romaine, chopped
1/2 green pepper, chopped
1 chunk red onion, chopped
1 handful grape tomatoes, sliced
1/4 cucumber. chopped
1 Tbs green olives w/ jalapeno's, chopped
1/4 cup Daiya Cheddar Shreds

Combine all salad ingredients in a bowl and heat up cranberry beans.  Once beans are heated, mix into the salad and top with salsa if desired.  Enjoy!  

1 medium zucchini
2 heaping Tbs breadcrumbs
2 heaping Tbs nutritional yeast
Salt and pepper to taste
1 tsp basil
1/2 recipe tempeh not meat (recipe below)

Preheat oven to 400F.  Spray a small baking dish with cooking spray and set aside.

Slice ends off zucchini.  Cut zucchini down the middle lengthwise.  Use a small spoon to remove zucchini seeds and pulp and hollow out zucchini leaving a well to place the filling in.   

In a small bowl combine breadcrumbs and nutritional yeast.  Season with salt and pepper.

Arrange zucchini boats in the baking dish.  Spoon half of the nutritional yeast/breadcrumb mix into the zucchini, then fill with tempeh (not meat) sauce.  Sprinkle with remaining nutritional yeats/breadcrumb mixture.  Bake at 400F for 30 minutes or until zucchini is tender and breadcrumb mixture is lightly browned. 

Tempeh (Not Meat) Sauce:

1 package diced tempeh (I used Garden Veggie)
1 bell pepper, diced  
1 large chunk red onion, diced
1 tsp garlic, minced
2 Tbs Italian Seasoning Blend
1 22oz can crushed tomatoes with basil
Salt and pepper

Generously spray a small pan and heat over medium heat.  Cook diced tempeh until it starts to brown.  Add garlic, onion, and bell pepper, crushed tomatoes, Italian seasoning blend, and salt and pepper (to taste). Bring to a boil, reduce heat, and simmer uncovered 20 minutes.

Happy Saturday, Kids!

We are on week into the new year, which for me kicks off my official post-holiday mind and body reset.  It's safe to say that I was a good time this holiday season in terms of cooking AND eating all sorts of delicious, most of which was out of my usual eating repetiore.  I kicked off 2012 feeling like an overstuffed thanksgiving turkey.  The damage from this year's overindulgences:  3 lbs gained.  (Yeah, I know - 3 pounds isn't all the relevant and some would argue I needed it, but tis by no means the point so please bear with me!).  However, unlike many others I make it point not to vow diet and fitness resolutions, particularly come January 1 as I always take vacation the first week of January.  Vacation for me signifies a break from the usual day to day routine and I make it a point to kick back and relax carefree and flying by the seat of my pants.  The week has gone quick.... TOO QUICK... and yet I find myself extra eager to re-focus my mind, reset my body, and ultimately go back to my usual food and fitness routine for two reason: 

1.  I'm a dietary creature of habit who prefers not to go through her days feeling like an overstuffed bird.

2. FITBIT ULTRA WIRLESS TRACKER

For those not familiar with fitbit or fitbit ultra, simply click the picture above and it will take you directly to the site, but the jist of this nifty device is that it tracks steps and calories burned, monitors sleep, and helps you stay motivated!  In my opinion this is a health and wellness MUST and I am really not just saying that (because I'll make a small commission if you buy one after clicking either the picture above or the one in the side bar to the right).  I LOVE LOVE LOVE my fitbit (maybe a little too much) and I even gifted Darin with one this holiday season (and even he is lovin' it!!)

So today was DAY 1 and I kicked off my morning with a fruit smoothie, using a new protein powder.  I made a batch of cabbage vegetable soup in my 2 quart crockpot, which I enjoyed for dinner along with some quinoa and a mock fried plantain.  Snack included my beloved protein popcorn.    According to my fitbit ultra, I took 4322 steps, climbd 14 flights of stairs, traveled 1.8 miles, burned 1684 calories, and my activite score was 665.  Woot woot!  Not bad for a Saturday :-)

Moving on -     

I found the recipe (by the Tasty Cheapskate) for the amazingness pictured above through the Secret Recipe Club's Cookie Party and all I can say is that it did not dissapoint.  The macaroon's were easier to make than I anticiapted and thus far have received rave reviews from all we have tried them.  There is no doubt that I will definately be making them again in the very near future :-)

And on that note, time to dash off.  Enjoy the rest of your weekend!!

These were a happy accident as I had no intention on making corn tortilla cups the other morning nor did I plan to eat egg whites.  I woke up at the ass crack of dawn so that I could hit the gym before work.  I headed to Sky (Athletic Club) for my usual morning cardio with a tropical (Mango! Pineapple! Banana!) fruit smoothie on the brain.  45 minutes of heart pumpin' cardio and a 5 minute drive home later, I stood in my kitchen, fridge door open wanting nothing to do with a fruit smoothie and everything to do with my dear old friend "Fiesta Whites".  As I plucked the necessary ingredients from the shelves, I opened my seemingly designated drawer only to descover that I was out of cheese shreds (drats!) but in with gluten free corn tortillas (score!).  15 minutes later, the Fiesta Breakfast Cup was born!  

Enjoy!

Fiesta Breakfast Cups
Serves 1

2 corn tortillas

1/2 cup egg whites
Dash Garlic Powder
Pinch Mrs Dash Onion & Herb

4 Tbs Salsa
1 heaping Tbs of Nutritional Yeast, optional
Cilantro, garnish

Preheat oven to 350F.  Take cupcake (or muffin pan) and flip it upside down.  Set aside. 

To make cups:
Lightly wet tortillas (I always buy the smallest sized ones) and place between two plates (bottom plate right side up, top plate flipped upside down like a cover) and microwave 1 - 2 minutes.   Remove from microwave and lightly spray with cooking spray.   Place tortillas in between the cups on the upside down muffin pan so that it forms the shape of a bowl.  (This works best when you place the tortill in the middle of four cups, arranging as needed but dont stress it too much as it somehow always comes out great even when it looks wonky on the pan).  Bake at 350F for approximately 9 minutes, or until tortilla start to turn golden brown. 

Meanwhile, season and cook egg whites on stove burner as you normally would.  Once cooked, remove from the pan and chop so that it fits into the cups.  Then, in a small mug, mix together the salsa and the nutritional yeast.  Microwave until hot.   

To assemble:
Place tortilla cups on a plate.  Add chopped egg whites, then top with salsa mixture.  (If I had cheese shreds I would have tossed the shreds with the egg whites and then topped with salsa).  Garnish with cilantro.  Serve hot. 

Special Note to the Ladies:
I don't know why, but in my experience, men are impressed by these tortilla cups.  When asked how you made them, simply reply "magic", then smile and wink.  :-)  

Your welcome  xo

For Grace, who passed away 30 years ago!

Spicy Black Bean Soup
I used my 2 quart crockpot for this recipe

1 1/4 cup dry black beans, soaked o/n
1 1/4 cup bell peppers, sliced
2 cups vegetable broth
1 jalapeno, seeded & diced
1 chunk red onion, diced
1 tsp garlic, minced

1/2 Tbs chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 teaspoon hot pepper sauce

Soak black beans overnight.  Drain black beans, rinse, and place in crock with remaining ingredients, stirring to combine.  Cover and cook on high 4 hours. Reduce heat to low, and continue cooking an additional 2 hours, or until you are ready to eat.

It was delicious, and went perfectly with the gluten free flat bread I made earlier in the day, using a blend of brown rice flour, sorgham flour, tapioca starch, almond meal, and guar gum.  Mmmmmm!   Mmmmmm!   Mmmmmmm!

I also enjoyed a Vegan Greek Salad from 3 Brothers Pizza (and I am in the process of making my own tofu feta cheese as I type this post!!).  I'm happily stuffed and ready to kick back with the herd for the remainder of this delightful day!  Even more delightful is that I am off tomorrow and have plans to see the Muppets this week (finally!).

Hope everyone had a fantastic weekend and holiday.  I spent some time with family for the Christmas holiday as that is what they observe, but I also celebrated Winter Solstice, first attending a ceremony in NYC on December 21st and then doing my own celebrations until the December 23rd.  Speaking of december 23rd, I was a bit of a hazard that day in that I burned my left hand rather badly on a scalding hot cast iron skillet and then proceeded to fall down the steps after tripping my camouflage *chuckles* lunch bag!  I took both unfortunate events (as well as my suffering bank account and the days overall poor tone) as a sign to stay in that night.  It proved to be the right decision and I slept rather well.  But anywho, it's time for me to dash off so on a final note, no holiday is complete without my all time favorite movie from back when I was a young lass, thus I leave off with this: