Coconut Rice Pudding

This one is pretty plain and simple. Getting ready for IMCDA, I tried to pack some snacks in my little lunch bag with ice packs. They surprisingly didn't give me a hard time at security. I made too much rice for dinner the night before so whipped up some yummy rice pudding to take on the plane.

Recipe adapted from:

http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/

2 cups leftover cooked white rice - The rice I had was Jasmati rice which actually gave it a different flavor but was good
3 cups milk (any kind)* - I used Coconut milk
1/2 cup sugar (I used Stevia and used less than half a cup- probably only closer to a 1/4 really because the coconut milk is sweet- I did add a dash of Agave Nectar.
small pinch salt
1/2 cup raisins- not a big fan so I skipped it but I'm sure it's good.
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional I skipped the nutmeg

                                            

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla (and raisins). Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using. (I only used it to top it off)

Divide rice pudding into individual serving dishes serve warm or chilled. (I let it chill for about 4 hours and it was pretty good- I didn't do individual servings :) Just gave some to my mom when she stopped by and the rest in tupperware to take on the plane, and yes I ate the rest by myself)
Makes 4-6 servings.

*Note: Recipe calls to sometimes add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. .

Read more: http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/#ixzz1zaURoQIx

For the love of cereal

        Of all the things that I've been having trouble cutting out, I have found my cereal to be the most difficult. Beer and cupcakes and chips have been also hard, but I never realized how much I actually go through cereal.... I was told to cut gluten/soy/dairy. I was given a very specific plan with approved food lists and meals. I have obviously been having trouble sticking to the plan. This week may give it a shot because it's recovery week. I noticed that with my workouts averaging 15hours a week, the portions were not enough, but this week is less, so will give it a shot again.
      Back to my love of cereal. Since I can remember Honey Nut Cherrios have always been a favorite. I was told if I'm going to eat starchy carbs, go gluten free- I'm not allergic to it, but after the most disgusting cereal experience I've ever had, I started looking at the nutrition labels and starting thinking why? The gluten fre had more calories and more carbs per serving- but my favorite Honey Nut more sugar. Again, I sat there thinking why? I decided that Ironman is my goal this year, but an occasional bowl of delicious honey nut cherrios is not going to destroy my race. I will continue to make good choices about what I fuel up with, how much I'm eating, and the effefts it has on my body and energy, but Mr. Honey Bee- I'm glad you're back in my life.

Paleo Pumpkin Muffins

Had an extra can of pumpkin from the Thai Style Chicken Pumpkin Soup so thought I would try this out. Not bad, tastes a bit like pumpkin bread.
I also added a little molasses for some more flavor- and I didn't have "pumpkin spice" available so used this recipe for pumpkin spice:
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Makes 1 teaspoon of pumpkin pie spice.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend. (makes 1 tsp of pumpkin spice blend)
I followed the rest of the recipe pretty closely (only I doubled it)
ORIGINAL RECIPE:
Paleo Pumpkin Muffins from PaleoPlan.com
Makes 6 muffins.
Approximate cooking time: 40 minutes
Ingredients
1½ cups almond flour
3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp almond butter
1 Tbs sliced almonds
Instructions
Preheat oven to 350℉.
Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
Mix all ingredients and pour evenly into tins.
Bake for 25 minutes on the middle rack.
Sprinkle almonds on top immediately after taking them out of the oven.

Slow Cooker! Chicken and Sweet Potato Stew

I had a late start today and thought it would be perfect to try out the new slow cooker. Most recipes call for about 8hours- I ended up leaving it for 10 and it was ok. I won't be able to do this during the week because 10hours is usually the average so any am or pm workouts means I'll be away from home from 12+ hours, no good for a slow cooker. I'll probably be able to get it ready on Sunday mornings, do the workouts for the day 4-5 hours on a different setting if I want to try out different recipes.
All ingredients were bought from whole foods (Jewel would be just fine I'm sure but I was already at the WF, I'm sure Jewel would have been cheaper, but the turkey sausage I used was really fresh and yummy)
Recipe taken and modified from "Crock-Pot Best Loved Slow Cooker Recipes"

The longest part was the chopping which I did the night before. I ended up doubling the recipe, but not using all of it when I put it in the pot.

(I'll include original recipe, and what I added to fit the 5qt size)
4 boneless skinless chicken breasts, cut into bite-size pieces (I cut about 10)
4 spicy Italian Turkey sausage links (not in recipe, I just added it)
2 medium sweet potatoes, peeled and cubed (I peeled and cubed 2, but only about 3 fit into the pot)
2 medium Yukon Gold potatoes, peeled and cubed. (I peeled and cubed 2 small potatoes and about 1 cup of cauliflower)
2 medium carrots, peeled and cut into 1/2 inch slices (I peeled 4)
1 can (28 ounces) whole stewed tomatoes, undrained (I used 4- 14.5 cans- too many, too soupy and wanted it more stewy)
1 teaspoon salt (I added 2)
1 teaspoon paprika (I put about 2)
1 teaspoon celery seeds (2)
1/2 teaspoon black pepper (1)
1/8 teaspoon ground cinnamon (1/4)
1/8 teaspoon ground nutmeg (0- I didn't have it, oops)
1 cup fat free low sodium chicken broth (2)
1/4 cup fresh basil, chopped (used it to taste for serving)


Combine chicken, (turkey), potatoes (cauliflower), carrots, tomatoes with juice, salt, paprika, celery seeds, pepper, cinnamon, nutmeg (oops) and broth in slow cooker. Cover, cook on LOW 6 to 8 hours (10 for me and the apartment didn't burn down) or on HIGH 3 to 4 hours. To serve, sprinkle with basil
(This was for the original recipe for 6 servings- for the 5, 6, or 7 quart double all ingredients like I did for my 5 qt)
I served over a leftover quinoa / brown rice / lentil mix so that it was more like a stew instead of a soup and I liked it this way. You could also add rotini pasta to make it more filling, but not bad served with the rice mix :)

Lox and Eggs

Inspired by breakfast at Eleven City Dinner with Henry, made this tasty breakfast. Again, cheated the portions.

-2 eggs, with yolks
-About 1/2 cup of fresh smoked salmon, cut into chunks
- 1/2 cup spinach
- 1/4 cup of Almond Milk
- Salt to taste
-TBSP olive oil.

Basically hit up a small frying pan with oil. Mix all ingredients in a small bowl. Fry in pan, could have been scrambled, but did it more omlette style, hold the cheese, flipping once a little brown and cooked. The rice crackers were instead of toast, and only had 3- adjustment from usual love of toast and butter and jam with my egg breakfasts.

Salsa!

So only Day 3 of new eating and already starving and bored with food options. I've been cheating on the portions, because they really aren't enough-  hungry all the time, and a VO2 and SE workout hungry blows. Still adjusting, and I know it's going to lead to more muscle, less fat, more energy. (That's the plan)

Lunch was more chicken, but topped with a chunky salsa / guac- plan says only 1/4 avacado, but used about 1/3

- 1 tomato
- 1/2 red onion- I prefer the taste to white
- 1/3 avocado
- 1 TBSP lemon
- Salt to Taste
- 1/4 cup cilantro
(I didn't have any jalapeno- but also good to add)

I started chunky chopping and decided to try it in the blender- not as good- gotta fine chop this one yourself.
But the whole amount on a chicken breast and it was good amount of lunch. I will probably be hungry again in 30 min- but working through the cravings!

Chicken with Kale and Quinoa Lentil Pilaf

adapted from Bon Appetit- January 2012 issue

I should have added more chicken, and read my plan more carefully about the portions. My plan includes only 1/2 a cup of "List D" - the lentils and quinoa. I also mixed up the lentils and grains and then scooped a cup so that I could save the rest for a different meal.The Quinoa was also a brown rice mix- not just quinoa.
The recipe actually calls for Freekeh- which whole foods did not have. They suggested a wheat barley- but I'm supposed to be careful with wheat- so stayed away.
I also did not make the vinaigrette and bought Cindy's Kitchen Lemon and Shallot Vinaigrette instead- which was pretty tasty.  Anyhoo, here is the recipe from the magazine :)

Viaigrette
2 Tbsp cumin seeds
1/2 cup sherry vinegar
2 small garlic cloves, minced
1/2 cup extra virgin olive oil
2 Tbsp finely chopped Hunza raisins
2 tsp whole grain mustard
2 tsp fresh lemon juice
Kosher salt

Pilaf and Chicken
4 Tbsp (or more) olive oil, divided (actually didn't need this much- 2-3 was fine)
1 1/2 lb skinless, boneless chicken breasts, cut into 1/2" thick cutlets- (only used about 1lb)
Kosher salt
1 Tbsp unsalted butter (I used substitute and didn't really use this much- found it was too much for the Kale and had to get some of it off with a paper towel)
1 garlic clove, smashed ( I used two, I like garlic)
1 lb Kale, large center ribs and stems removed, torn into pieces (probably only used about 1/2- I like the Kale fresh and didn't want to make more than I would eat tonight- when I eat the leftovers I'll sautee some fresh Kale)
1 cup cooked freekeh (used the Quinoa / whole grain blend)
1 cup cooked Lentils
(I cooked the two separately and then combined them in one pan, only scooped up a cup in the last part of the recipe- but it should have been only 1/2 a cup. I will use the mix in dishes for the rest of the week- watching the portions)

Vinaigrette
Stir cumin in a small dray skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Puree. Season with salt.

Pilaf and Chicken
-Heat 2 Tbsp oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 Tbsp oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm (I skipped the foil and it dried out a bit :/)
Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bow.
Melt butter with 1 Tbsp oil (way too much) in same skillet over medium low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic (I kept it) Working in 3 batches, and adding more oil as needed, add kale to skillet and toss until wilted 1-2 minutes per batch. Transfer to a large bow. Season lightly with salt. Cover to keep warm
Add freekeh and lentils to same skillet (I dished out a cup of lentil/ quinoa mix- the way this is written it would end up being 1 cup grain and 1 cup lentils- which is probably too much), stir until warm, 2-3 minutes.
Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce. drizzle over chicken and pilaf. Top with kale.
Calories 550 Fat 29 G Carbs 28g (this is for full portions of course)

more pre-Melissa- not terrible, but better

This was a summer salad I put together. Had the right idea, but should have left the blue cheese out. NO DAIRY. At all. It's for the best. Pretty tasty salad!

Salad included-
-Baby Spinach
- Garbanzo Beans
- Crumbled Blue Cheese- mistake!
- Smoked Salmon
- Glazed Nut mix
- Tomatoes
- Bacon Bits
- Honey Mustard Dressing


This actually would be Melissa approved.
-8oz smoked chicken sausage with portabella mushrooms
-Quinoa with brown rice pilaf
- Sauteed Spinach.

Nothing fancy- basically sauteed sausage with garlic and onion, made the grain and spinach and mixed everything together.  I used too much olive oil this time, note to self, ease up next time or move sausage to a paper towel before mixing in with grain.