Really Gets My Goat!

I love me some goat cheese.  It has the most wonderful flavor.  It's the fairy-dust of the food world....it makes everything taste better.

Last week I bought this....

and although my first inclination was to eat it straight out of the container with a spoon, I decided to make two recipes with it instead.


Stuffed Poblanos with Goat Cheese

4 Poblano Peppers
1 can Red Kidney Beans, rinsed and drained
1.5 cup cooked Brown Rice
1.5 cup Corn
2 T Extra Virgin Olive Oil
2 T Crumbled Goat Cheese

Move oven rack to highest shelf and turn broiler on High.  Cut peppers in half and remove seeds and stems. Place peppers skin side up directly on rack and broil until skin black and blistered, about 4 minutes.
 

Make filling by mixing beans, rice, corn and oil in a bowl.
 

Remove skin from poblano peppers.  Stuff with filling.  Sprinkle with goat cheese.

Enjoy!!


Goat Cheese Portabello Naan Pizza

1 Mini Whole Wheat Naan
1 T Extra Virgin Olive Oil
1 t Garlic Powder
1/2 cup Baby Portabello Mushrooms, chopped
1/4 cup Grape Tomatoes, cut in half
1/4 cup Baby Spinach, chopped
1 T Crumbled Goat Cheese

Heat oven to 400 degrees.

Place naan on aluminum foil.  Rub with olive oil and sprinkle with garlic powder.  Top with tomatoes, mushrooms, goat cheese and spinach.


Place the aluminum foil with the naan directly on oven rack.  Bake for 12 minutes.

Enjoy!!!


Week 2 went pretty well.  I got to the gym 5 times and have been cooking like a crazy person!!

Current Weight:  253.2
Last Week Weight:  254.2
Week Loss:  -1 lb

Eggplant Polenta

I am in love with this marvelous casserole.

Eggplant Polenta




2 T EVOO
1 Eggplant, chopped
1 Zucchini, chopped
10 oz baby Spinach
1 15-oz can tomato Sauce
1/2 c fresh Parsely, chopped
14 oz prepared Polenta, sliced
1 1/2 c part-skim Mozzerella, shredded

1. Preheat oven to 450 degrees.  Spray 9x13 casserole dish with cooking spray.
2. Cook eggplant and zucchini in oil for 6 mins, or just until tender.  
3. Add spinach and 1/2 c water.  Cover and cook until spinach is wilted.  
4. Add tomato sauce and heat through.  
5. Remove from heat and add parsley.  
6. Put slices of polenta on bottom of casserole dish.  Top with half of the cheese.  Top with eggplant mixture.  Top with the rest of the cheese.  Bake 15 minutes, or until cheese in melted and casserole is bubbly.

Broccoli Cheddar Crustless Quiche

I absolutely love this breakfast recipe.  So easy to make and absolutely delightful!

Broccoli Cheddar Crustless Quiche



12 Eggs, scrambled
1 t Mrs Dash Seasoning
3 c Broccoli, cut into flowerettes
3/4 c LF Cheddar, shredded

1. Preheat oven to 375 degrees.
2. In a microwave safe bowl, microwave broccoli on High 3 mins.  
3. Spray a pie pan with cooking spray.  Layer the broccoli in the pan and top with cheese.
4. Pour the eggs on top of the broccoli & cheese layer.  Sprinkle with Mrs Dash Seasoning. 
5. Put in oven and bake for 35 mins.

 

Doesn't it look good???!  Enjoy!

Lentil Quinoa Salad

This Lentil Quinoa Salad recipe is absolutely wonderful.  Fresh, filling, healthful and delicious!



Lentil Quinoa Salad:

• 1/2 c  Quinoa, rinsed
• 1/2 c Brown Lentils, rinsed
• 2 T Dijon Mustard
• 2 T Red Wine Vinegar
• 1/4 c Extra Virgin Olive Oil
• 1/4 t Garlic Powder
• 1 Lime, zested
• 2 Scallions, chopped
• 1 T Cilantro, chopped

1. In a large microwave-proof bowl with a cover, add quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir.
2. Make dressing by mixing together the mustard, vinegar, oil, garlic powder and lime zest. 
3. Mix the quinoa, lentils, dressing, green onions, and chopped cilantro.

Weigh-In 238.2 lb

Weight:  238.2 lb
Week:  -1.2 lb
Total: -36.8 lb

This last weekend was amazing.  Hubs and I spent Friday, Saturday, and Sunday learning all about what the "heart" is when mentioned in the Scriptures and how to safeguard it.

We spent time with family and friends and loved every second of it. We didn't want it to end.  There were about 4000 people there each day.


Everyone who comes is encouraged to bring a lunch so that we can all eat at our seats and enjoy eachother's company.  This presents a problem.  Healthy yummy food on the go?  Yikes.

Both Hubs and I were burnt out on plain old salad.  At the last minute I threw something together and was pretty impressed with the result.

Veggie Lover's Pasta Salad (7 servings)

1 box Barilla Whole Wheat Pasta 
1 can Artichoke Hearts, rinsed, drained, and quartered
1 can Black Olives, rinsed and drained
1 can Chickpeas, rinsed and drained
2 cups Grape Tomatoes, halved
1 English Cucumber, chopped
1 bunch Italian Parsley, chopped
Zest and Juice of 1 Lemon
1 cup Ken's Light Northern Italian Dressing 
1/2 cup Feta Cheese

Boil the pasta according to directions on box.  Drain and mix with all the other ingredients.  Let sit at least 2 hours before serving.  I put each serving over a bed of baby spinach.  YUMS!

Here's another fast and easy recipe for ya!


Avocado Portabella Sandwiches (1 serving)

1 Portabella Mushroom Cap
1 t Olive Oil
1 t Mrs Dash Seasoning (or any yummy steak seasoning)
1/4 Avocado, sliced
1 T Plain Greek Yogurt
1 Mini Whole Wheat Pita

Rub the mushroom with olive oil and seasoning, grill or pan fry until tender.  Toast the pita and spread 1 T yogurt on each side.  Place the avocado on the pita and top with the mushroom cap.

Yum.  I had a steamed artichoke on the side...mmm...mmm good!!!

I rummaged around looking for more fun healthy clean lunches. I found a few and would LOVE any suggestions!! 

Blue Chicken Tacos

I made this recipe up myself because I needed something super easy, healthy and delicious.  It did not disappoint!


Blue Chicken Tacos (Serves 4)

6 boneless, skinless chicken thighs
1 16-oz bottle salsa verde (I use this one.)
1 T cumin
8 blue corn taco shells (I use these.)
1 avocado, sliced into 8 sections
1 c fat-free plain greek yogurt
1 cup spring mix lettuce

Place the chicken thighs, 1 cup of the salsa, and cumin in a slow cooker.  Cook on High 3 hours.  Remove the chicken.  Shred and stir in 1/2 cup of the salsa.  Fill each taco shell with chicken, lettuce, one slice of avocado, and greek yogurt.



I served it with some cut up veggies and hummus on the side.

And cherries for dessert!


YUM!

Mexican Jicama Soup Recipe

I love Jicama.

It's a root that is also known as a Mexican Yam.  It tastes a lot like a water chestnut.  It's hard to peel, but well worth the effort.  I have always just cut it up and eaten it plain. 

When I came across this recipe while flipping through an old cookbook, I had to try it.

Mexican Jicama Soup (6 Servings, Fat Smash Phase 1)

1 tbsp Olive Oil

1 Onion, diced

2 cloves Garlic, minced

2 cups cooked Chickpeas (or 1 15-oz can)

1 Jicama, peeled and chopped

1 tsp Cumin

4 cups Water

1 tbsp No Sodium Bullion

4 cups Baby Spinach

Cook the onion and garlic in the olive oil until soft, 3 minutes.  Add the chickpeas, jicama, cumin, water, and bullion, simmer 15 minutes.  Remove from heat and stir in the spinach.

Enjoy!

Spaghetti Squash Soup Recipe

 

Spaghetti Squash Soup (10 Servings, Fat Smash Phase 1)

1 Spaghetti Squash (about 2 lb), cooked and loosened into strands*
1 tbsp Olive Oil
2 8-oz bags of cleaned and cut Mirepoix
4 cups Baby Bella Mushrooms, quartered
2 15-oz cans No Salt Added Diced Tomatoes
8 cups water
2 tbsp No Sodium Bullion
1 tbsp Fresh Thyme, minced
6 oz Baby Spinach (about 8 cups)

In a large pot, cook the Mirepoix in oil until soft, about 5 minutes.  Add the mushrooms and cook 2 minutes.  Add tomatoes and simmer 10 minutes.  Add the water and bullion, simmer 20 minutes.  Stir in the squash and Thyme, simmer 5 minutes.  Remove from heat. Stir in the spinach until wilted. 

Enjoy!!

*To cook Spaghetti Squash, cut in half lengthwise, remove seeds.  Fill that middle section where seeds were with 1/4 cup water.  Put both halves in microwave and cook on high for 15 minutes.  Let sit 10 minutes.  Use a fork to shred and scoop out insides.

Stuffed Poblano Soup Recipe

I love soup. I have been on a major soup-cooking-spree.  I modified this recipe  and came up with Stuffed Poblano Soup which was yummy!

Stuffed Poblano Soup (8 Servings, Fat Smash Phase 2)

4 cups cooked Brown Rice

1 lb extra lean Ground Beef

2 large Onions, diced

1 12-oz bag Fire Roasted Diced Poblanos (or green bell peppers)

2 14-oz cans No Salt Added Diced Tomatoes

1 14-oz can No Salt Added Tomato Sauce

2 cups water

2 tbsp No Sodium Bullion

1 tbsp Italian Seasoning

8 tbsp grated Parmesan

Brown meat in a large pot.  Drain fat.  Add onions and peppers, cook for 5 minutes until soft.  Add the tomatoes, sauce, water, bullion, Italian seasoning and simmer, covered for 30 minutes.  Top each serving with 1/2 cup brown rice and 1 tbsp Parmesan.

Enjoy!! (I immediately divided the big pot of soup into plastic containers and froze them for fast lunches.  Please excuse the *not pretty* picture.)

Weigh-In: 237.4 lb

Weight:  237.4 lb

Week Loss:  -2 lb

Total Loss:  - 37.6 lb


Left to Lose: 62.4 lb


When I stood on the scale this morning I could not believe my eyes.  It was my second week of the Ready For Summer Challenge and the Fat Smash Diet.  After losing 12 pounds Week 1, I was not expecting much of a loss Week 2.  And then I got sick and spent the whole week on the couch.  I am not one of those people that loses weight when I'm sick.  It feels GOOD to eat when I have a sore throat.  Weird.  I did my best to stay on plan.

Instead of eating ice cream to make my throat feel nice, I made Banana Soft Serve.  I had read about it on 100 blogs but never tried it cuz...well...it sounded dumb.  I didn't think it would be good. And I was WRONG.  So good and the same consistency as ice cream!

You just cut up a banana and freeze it.  Put it in a food processor with some vanilla extract and cinnamon.  Run the food processor until it looks just like this!  



It really hit the spot.  Doesn't it look like ice cream??


 And I exercised when I felt up to it.  I have lost 14 pounds in the last two weeks!  I have a callus on my shoulder from all this patting myself on the back.  But I can't help it. I am so proud of me.

And also so tired. Losing weight is exhausting.  These last two weeks have been difficult because I have been working on getting a stockpile in my freezer of Fat Smash friendly foods.  After this week I should be good to go.  I have some tasty recipes coming your way.  This weekend I made  Stuffed Pepper Soup, Green Chicken Chili, and Spaghetti Squash Soup.  I froze all of it.  For dinners I am making Butternut Leek Soup and Hot and Sour Soup.  I also grilled up a bunch of chicken breast for quick meals.  I have really been digging on soup lately.  And I find that I lose a lot more when I eat soup.

I have also been throwing together stir fries.  My grocery store sells the stir fry veggies all cut up and in a big bag. So convenient and FAST.


The Ready For Summer Week 2 Mini Challenge was to spice up our workout and do something we haven't done before.  I was feeling better Saturday and went for a long bike ride.  There is a bike path on the canal and one section of it has all these shops and restaurants.  Hubs and I met another couple there and biked for 2.5 hours!!! Wow!! I love this couple.  They are a lot of fun.  The wife is about my size and it's nice to have friends who are eating healthy and trying to lose weight AND very close to the same fitness level and we are.  I couldn't believe how good I did.  I used to make Hubs stop every 15 minutes so I could rest and get a drink and BREATHE.  I didn't need to stop ONCE.  I was so nervous to go for the bike ride with other people because I was going to be embarrassed to stop and rest.  I had nothing to worry about.

I don't know if it's all due to my new physical prowess or the fact that I have a cruiser now.

And it's sooo much more comfortable.  It sits me up straight so I'm not all bent over.  And the seat is HUGE.  My butt did not hurt at all that whole time.  I do have post-traumatic butt pain though.  It hurts now!

I also think my stamina was improved by having a Camelbak Pack....ya know...one of those backpacks that is full of water with the straw that comes up next you your mouth so you can drink without having to stop your bike.  And it holds 70 ounces!! I shoved a ton of ice cubes in there too.  I felt a little silly on my blue cruiser while donning the Camelbak.  But a girl's gotta do......

After we had ridden for EVER we locked up our bikes and had lunch at a Greek restaurant on the canal.  I got a salad with grilled chicken and Skordalia dip.  Again, friends were there so no pictures of the food.  We already have plans for another bike ride Saturday. 

I just love eating healthy and being active!!! 

Lime Soup Recipe

I almost clicked right past this recipe because it sounded so weird. I had never heard of Lime Soup before.  I thought I would give it a try. So glad I did. Came out GREAT!!

Lime Soup (5 Servings, Fat Smash Phase 2)

1 tbsp Olive Oil
1 Onion, diced
1 Poblano, diced
1 tsp each: Cumin, Allspice, Cinnamon
3 Plum Tomatoes, diced
6 cup Water
2 tbsp No-Sodium Bullion
3 Limes, one sliced thin, the others juiced
1 cup fresh Cilantro, diced
3 cup Chicken, cooked and diced
1 Avocado, diced small

Cook the onion and poblano in the oil for 3 minutes until tender.  Add the spices and stir.  Add the tomatoes, water, bullion, lime slices.  Bring to a simmer for 10 minutes. Stir in the lime juice, cilantro, and chicken.  Top each serving with avocado.

Enjoy!!

RFSC Week 1: Tempeh

This week's Ready For Summer Mini Challenge was to try something we have never tried before.  I chose Tempeh.

This is my first week of the Fat Smash Diet.  I am in Phase 1: Detox which is meat-free.  It's really hard to get protein into my meals.  I have tried and hated tofu (ick...YES it DOES have a taste).  I have heard of Tempeh and thought it was worth a try in my stir fry.

The good part is that is tasted really good.  However, when I read the nutrition label, I learned it has almost as many carbs as protein.  It also has a lot calories.  It did have a lot of fiber though.  When all was said and done, I liked it and I'm glad I tried it.

Tempeh Portabella Stir Fry (2 Servings, Fat Smash Phase 1)

1/2 package of Tempeh
1 T Mrs Dash Seasoning
1 Portabella Mushroom, chopped big
1 Broccoli Crown, separated into pieces
1 T fresh Ginger, grated
4 T Stir Fry Sauce
1 T Water
2 C Cooked Brown Rice

In a wok or frying pan, cook the Tempeh and Mrs Dash seasoning.  Crumble the Tempeh as it cooks until its nice and brown.  Add the mushroom, broccoli, ginger, stir fry sauce, and water.  Turn to coat.  Cook covered 4 minutes until broccoli is crisp-tender and bright green.  Serve over brown rice.

Fat Smash Phase 1: Tomato Basil Soup

Even though I am really excited about starting the Fat Smash Diet, I am also terrified. It's hard. It is going to be such a challenge to stick to it.  But the pay off is soooo worth it.  I'm in Phase 1: Detox.  It only lasts 9 days.  I can do anything for 9 days.  Right?

I made Steel Cut Oats topped with Frozen Berries for breakfast.

And this morning I did 30 minutes on the elliptical.  (Sorry for the blurry photo....I'm ON the machine taking this picture.)

For lunch I had Tomato Basil Soup.  So delicious.

Tomato Basil Soup (Fat Smash Phase 1: Detox)

2 large sweet onions, sliced
1 tbsp canola oil
3 zucchini, sliced
1 tbsp Italian seasoning
1 28-oz can crushed tomatoes
1 bunch of fresh basil, torn into pieces
grated Parmesan cheese (optional)

Cook the onions in the oil until soft.


Add the zucchini and Italian seasoning and cook 10 more minutes.


Add the tomatoes and fill the can with water and add that as well.


Simmer, uncovered 25 minutes. Remove from heat, add the fresh basil.


Stir in the basil.


Top each bowl with Parmesan cheese.

Enjoy!!! 

Beef Taquitos

I found this awesome recipe that Monica posted on Run Eat Repeat.

I changed things up a bit and tried it myself. Yum.

Beef Taquitos (6 Servings, 9 PointsPlus)

1 lb 95% Lean Ground Beef
1 cup Salsa
1 tbsp Cumin
1 c Fat-Free Shredded Cheddar
18 Small Corn Tortillas

Cook the beef, drain any fat, add the salsa, cumin and cheddar.



Warm the tortillas.  Roll up a small amount of the beef mixture in each one. (I think I put a little too much filling in mine...they were a bit too fat.)


Place on a baking sheet.  Spray with olive oil cooking spray.
 

Bake in a 400 degree oven for 20 minutes until crispy.


I had mine with asparagus and spinach.


These were even good the next day.

For dessert I had more strawberries.


I cut them up and put Truvia on it to make it even more desserty.

This was such a great dinner!

Baked Tortilla Chips Recipe

I love me some warm delicious tortilla chips.  They are so high in calories! And oil. And salt.  Because of this, I usually skip them all together.  I had heard that making your own was simple but I didn't believe it.  Then I tried it.  My oh my.... This is my new favorite snack.

Baked Tortilla Chips  (1 Servings, 3 PointsPlus)

2 Small Corn Tortillas
Olive Oil Cooking spray

Line oven rack with foil and heat to 400 degrees.

Cut the tortillas into wedges with pizza cutter to make 8 wedges per tortilla (16 total).



Place the tortilla wedges in single layer on the foil.  Spray with cooking spray.  Bake 8-10 minutes.















Dip in some 0 PointsPlus salsa for a delicious 3 PointsPlus snack!