Thai-Style Chicken Pumpkin Soup

Not sure how crazy I am about this one. I did have two generous bowls and it did make me pretty happy though. Not sure if it cooked too long and the citrus / vinegar was too strong, or not creamy enough for your typical pumpkin soup? Overall not bad. I'm going to try the butternut squash soup next as far as soups go- so this one is good for a different taste.
(Again adapted from Best Loved Slow cooker recipes)- I need to order that Paleo book....

Ingredients (as is makes 4 - 6 servings in a smaller crockpot- I have a 5qt so I also increase ingredients)
*1 tablespoon extra virgin olive oil
6 boneless skinless chicken breasts, cut into 1 inch cubes (I used about 12)
1 large white onion, thinly sliced ( I only had red in the house, it was fine)
3 cloves garlic, minced (I used 6)
1/2 - 3/4 crushed red pepper flakes
1 tbsp minced fresh giner (I only had ground so had to follow the conversion- and used 2 tbsp)
*2 stalks celery trimmed and diced (I used four)
2 carrots, peeled, trimmed and diced (again 4)
1 can (15 ounces) solid- pack pumpkin ( I used 30)
1/2 cup mango nectar
1/2 cup fresh lime juice- I put almost a full cup- probably too much
1/2 cup creamy peanut butter- ( I used almost a cup- could have substituted for almond butter but wanted to use up the last of my peanut butter)
4 cups low- sodium chicken broth (almost 8)
*3 tbs rice vinegar
1/2 cup minced fresh cilantro, divided
*1/2 cup heavy cream- (I took it easy on this- not supposed to have it, but oh well)
1 tbsp cornstarch
*2 to 4 cups hot cooked rice (I used Jasmine)
3 green onion, minced
1/2 cup roasted unsalted peanuts, coarsely chopped
lime wedges (optional)


First heat the oil over medium heat, adding chicken to cook, stirring occasionally only about 3 minutes (doesn't need to be completely cooked) Add onion, garlic, giner and red pepper flakes, cook for 1 or 2 minutes longer until mixture is fragrant.

 

        Transfer chicken mixture to slow cooker. Add celebry, carrots, pumpkin, mango nectar, lime juice, peanut butter, broth, and 2 cups of water, stir to combine. Cover; cook on LOW 8 hours or HIGH for 4 hours. 

          Stir in rice vinegar and 1/4 cup cilantro, mix cream and cornstartch together in small mixing bowl. Stir mixture into soup. Turn setting to HIGH. Simmer, unconvered, 10 minutes or until soup thickens.

      
     To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle reaming cilantro, green onions, and peanuts. Squeeze fresh lime juice over soup if desired. (enjoy with Tostitios lime chips if desired :) ) Not exactly on the approved food list- oops!

               

  

 

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 :)

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.

Pre-Melissa

I'm titling this "Pre-Melissa" because in the first few meetings with meeting with Melissa, from physiolife.  http://www.physiolifestudios.com/
I've already learned a ton of info and I'm hopeful. I've said I could never diet, but going to give this an actual shot. If it means feeling better it's worth a shot. So including these dishes, but again, these are all pre-Melissa. Not all that terrible, but for sure have some adjustments to make!

Carbo- whoa.
Buca di Bippity Boppity Boop.
Tray of Pumpkin Ravioli, Chicken Penne Artichoke, Green Beans and Mashed Potatoes. Yup. Did I eat this all on one sitting? Almost. Yikes. Delicious? Absolutely. No more starchy carbs- Unless it's gluten free according to Melissa. Sigh. Ok, again going to give it an honest shot. That's going to be trickiest, trying to say good bye to gluten. I won't say that I won't cheat every once and a while. But my days of starch starch starch have to end. She noted patterns in my glucose / sugar levels and tied it to my energy levels and my thyroid. My constant hunger- before, during, and after workouts was not because I was not eating enough, but really because of what I was eating. So again, trying different foods/habits in hopes that the constant hunger subsides and that the energy levels go up. I need to remember that if I am hungry, that it's my body burning fat. "Belly fat" more specifically- the target area and focus for the next four weeks.


Adjusting the smoothies- Bye Bye Soy
One of the first things that Melissa pulled was soy. She noted that it has probably been interfering with my synthroid for my hypothyroidism- which levels were super high last time, hence the constant desire for a nap.
So yup, no more Soy milk either- only Almond, Rice or Coconut.
So while I will still be doing the smoothies, I threw away the soy powder to replace with a different protein powder. I have also been visiting the yummy juice bar peeled. Yes, it's expensive, but they have delicious ingredients and have dairy free milk options like Almond Milk and Coconut Milk. They also have Hemp powder available.

http://getpeeled.com/?page_id=62

Mom's Summer Pasta Salad

I'm not an excellent chef, and not good with writing out recipes / measurements- so will basically post about meals that I really like. I love food so figured I should have a few posts about some meals I make. (If I steal a recipe I'll make sure to give credit to where it belongs)

Mom's Summer Pasta Salad

-spaghetti (I never like to cut spaghetti noodles, so careful not to break them) about a small fist full- not going whole grain on this one either- I know I'm supposed to be careful with amount of white pastas and rice, but this one is a good go to and tastes better with plain old white spaghetti

- 1lb diced chicken breast

-1 large tomato

-2 hard boiled eggs (chopped)

-about a can of black olives (chopped)

-red, green, yellow peppers

dressing

-olive oil

-cilantro

-lemon juice (one whole lemon)

Yup that's it. Basically mix it all together :)