Loaded Baked Potato Soup

September 16, 2014

There is a nice crisp to the air these days and with it I have shut my once open all the time windows, contemplated turning on the heat (though I did not), broke out two pairs of boots and took to the stove to make soup. I think Fall has returned. Well not officially but in my home and heart it has.

There is just something about a bowl of homemade soup and being curled up in your favorite sweater that just screams excitement to me these days. I do love Fall so maybe that is the reason, but is am sporting a new accessory these days. A baby bump! So, I figure that too has a lot to do with it.

I have been a bit MIA from my Blog due to the sudden change in my status. We officially announced we are welcoming a little one the first part of January over our Vacation this summer. See announcement.

Now that a I well into my second trimester and things have started to settle, oh and the fact that I made a delicious bowl of soup the other night… I thought to myself, “I really need to get back to the blog.” And, how fitting the name I loved and chose for my Blog will now grow with my ever growing belly as I add motherhood to the daily juggle of life. My husband is actually the one to credit as he asked me, “Are you still doing your Blog? You should include this recipe.” Don’t be intimidated by the length of ingredients. It really is easy and whips up in no time. It is super thick though, so if you like a thinner soup, I would cut some of the flour and sour cream. So, here it goes…

LOADED BAKED POTATO SOUP

5-6 Russet Potatoes

4 Cups of Chicken Broth

1/2 Yellow Onion – Diced

2 Tbsp, plus 2/3 Cup of Butter

2/3 Cup of Flour

3 Cups of Milk

6 Slices of Bacon

8 oz. Of Sour Cream

1 1/2 Cups of Shredded Sharp Cheddar Cheese

4 Green Onion Stalks – Diced

Salt and Pepper to Taste

Peel and chop 5-6 potatoes and boil in 2-3 cups water and 2 cups of Chicken Broth. I also add a dash of salt. Drain and set aside. I bake my bacon. Funny huh? I learned this trick from my sister in-law. Place the slices of bacon on a baking sheet lined with foil and place in oven. No sprays, nothing needed. The bacon will cook in its own grease. Do not pre-heat the oven. The bacon should go in cold and heat with the oven. Once bacon is in, set bake to 400 degrees and bake for 10-15 minutes. Dice 1/2 of a Yellow Onion and cook until translucent in stock pot with about 2 Tbsp of Butter. Once cooked remove from pot and set aside. In same stock pot, over medium-high heat, add 2/3 cup of Butter and 2/3 cup of Flour, mix into roux. Once combined, add the remaining 2 cups of Chicken Broth and 3 cups of milk, whisk and bring to a boil. Reduce heat and simmer for about 5 minutes, while stirring. Add Shredded Sharp Cheddar Cheese and Sour Cream and whisk. Once combined, add cooked potatoes and onions. Chop up 4 of the Bacon slices and 3 of the Green Onions and mix in. Garnish your bowls of soup with the other 2 pieces of Bacon crumbled and the remaining Green Onion diced. Enjoy!

Let’s Talk… Stromboli

June 10, 2014

It has been awhile… I know! I am ashamed to say that I have neglected you and I am here to make things right. You know the saying, “the way to a man’s heart is through his stomach?” Well, let’s just say I am playing that card right now.

Busy week nights are the worse, aren’t they? I mean you are busy all day only to get home to more to-do’s that need done. Dinner shouldn’t be stressful, but it can be, so, I try my very best to plan ahead and schedule “easy” meals on weeknights.

Let’s talk… Stromboli! This is an all-time, go-to favorite for when I have had enough but still want a nice meal. I must point out too that this is one of my little sister, Liv’s favorite, so it is kid-approved.

EVERYTHING PUT THE KITCHEN SINK STROMBOLI:
Serves 2-4

1 – Pizza Crust Dough
1 Cup of Mozzarella Cheese
6 Slices of Sandwich Pepperoni or you could substitute Regular Pepperoni’s
3-4 Slices Deli Ham – Diced
Handful – Hormel Real Bacon Bits
1/2 Green Pepper – Sliced
1/2 Yellow Pepper – Sliced
1/2 Small Red Pepper – Diced
Oregano to Taste
Basil to Taste
Garlic Salt to Taste
Pepper to Taste

Start by pre-heating the oven to 400 degrees. Spray a baking sheet with Pam and unroll the Pizza Dough Crust. Spread out the dough to make a large rectangle shape. You will want to add all you ingredients down the center of the dough, leaving about three inches of dough per side free to fold at the end. Add 1/2 cup of mozzarella down the center of the dough, lengthwise. Then add your filling. I usually fill by layering Sandwich Pepperoni Slices, diced Deli Ham, sliced Green and Yellow Peppers, Bacon Bits, diced Red Onion and the other 1/2 cup of cheese. Then season the filling to taste with Oregano, Basil, Garlic Salt and Pepper. Fold one side over filling and then fold the second side over and pinch the dough so it sticks. Fold both ends, width-wise back so that the filling is covered by the dough. Carefully flip so that the seams are down on the baking sheet. With a knife cut four slits in the top of the dough and then sprinkle to dough with Oregano, Basil, Garlic Salt and Pepper to taste. Bake for 15-20 minutes, or until golden brown and cook through. I cut mine into sliced width-wise and serve with a side of Marinara.

This is such a fun and easy recipe! Plus, you can change it up. Try Ham and Cheddar Cheese filling or Philly Cheese Steak with beef sirloin, mozzarella, onion and peppers. Share your variations in the comment section below!

Clean Eating And Healthy Snacks

May 20, 2014

I am a snacker. There I said it. I like to snack pretty much… well, a lot of the time. Especially in that 10 am and 2 pm time frame. It is like clockwork. My body is yelling – “feed me!” And, I usually oblige. The key however, to snacking is choosing the right foods.

If you have been joining me on my Blog journey you may have read my post – Belly And Food – Love/Hate Relationship. There I introduced you to my quest to adopted a healthy lifestyle through Clean Eating. A lot of times I get asked – “Well, what can you snack on?” I will admit, when I first started this journey I asked myself that question too. My biggest struggle was my work week. Having an office job, you get stuck behind your desk all day and with the crazy hours and deadlines came skipped meals or really poor meals on the fly. I felt like crap.

However, once I invested the time to learn more about Clean Eating, I realized that it was foods I already loved but needed to look at differently. I always tell people my biggest struggle was with my sweet tooth. I always crave chocolate at the end of the day. But guess what? It was all mental. My body was hungry but it really didn’t have to have chocolate. I found the sweetness in fruit, well, it did just the same thing as a candy bar except this time my hips were yelling – “Yeah, take that chocolate!” and “You go girl!”

Snacking has actually become easy! I find now I am in a routine during the work week and my biggest struggle is maintaining through the weekend. I decided to round up some of my favorites to share with you.

1 – Bananas! They are my top favorite. I love fruit, so this was very easy, but I chose bananas because they are easy to transport. You just throw in your lunchbox or even purse and go!

2 – String Cheese – I love me some String Cheese. It is portable and offers a great source of calcium.

3 – Clementines. Oh my darlin’, oh my darlin’, oh my darlin’ Clementine. I pack just for the song! Nah, again a super easy fruit on the go. These are my perfect mid-afternoon snack when the sweet tooth kicks in.

4 – Hard Boiled Eggs – Yes. It is true. Hard Boiled Eggs are low in calories and high in nutrition, containing a great source of protein.

5 – Hummus. Yum! Pair with some Pretzels or Pita Chips and let’s have a party! Hummus is made with chickpeas which are a great source of complex carbohydrates and protein.

6 – Edamame – Cook ahead of time and sprinkle with some sea salt. It is a wonderfully addictive treat.

7 – KIND Bars! These are my go-to! The Oats and Honey tastes like a Rice Krispie treat too!

Please comment below on your favorite Clean Eating Snacks!

Super Easy Raspberry Banana Smoothie

April 23, 2014

I am a sucker for smoothies. They are just so easy and with the right ingredients, very healthy for you. Eat Well, Clean Eating – you may have heard such phrases? While some may argue that these are just trends… I would disagree. Wellness and taking care of our bodies is important and has to be seen as a lifestyle if we want to succeed.

If you read my past post – Belly And Food – Love/Hate Relationship, you learned why I have decided, with baby steps, to reevaluate the food I put it my body and incorporate clean eating into my lifestyle. It is a challenge because I feel like I am always racing the clock. Time is not on my side. I am sure others will agree and are in the same boat with me. Rowing against the current. When this is the case, it is easy to slip. The holidays did not help my cause either. Between the doughnut at Sunrise Easter Service and the amazing goodness of desserts on display at my Grandmother’s, I felt bloated and blah the last few days.

So, just like most relationships have their ups and downs… my Belly and Food needed to mend things and get back on the saddle as one happy couple. I, of course am always the mediator. It is exhausting!

My immediate go-to are Smoothies. Since I blame time a lot, they are easy – so no excuses! Biggest thing with smoothies is to be smart about what you blend. Juices and flavored yogurts have sugars and can increase the calorie count making what you thought was a healthy choice, actually a sugary sweet dessert. Oh, and adding ice cream, while yummy… makes a milkshake!!

Smoothies are always a fun experiment for me and this one turned out great! It was the ideal blend of tart and sweet. Give it a try and let me know what you think. Enjoy!

RASPBERRY BANANA SMOOTHIE:

Serves 2

1 Cup of Frozen Raspberries
2 Bananas
1 Cup of Almond Milk – Original
1 Tbsp of Honey (If you can choose Local or Organic)

Combine the the raspberries, bananas, almond milk and honey in a blender and mix until well blended. Serve up!

Leftover Open Face Breakfast Sandwich

April 5, 2014

I have never been a breakfast sandwich kind of girl. Now when I say that, it doesn’t mean I don’t enjoy eating them, I just tend to not make them. When Nathan gets in the kitchen during breakfast hours, it is all about mastering the ideal breakfast sandwich, which usually includes a fried egg, sausage patty or bacon and lots and lots of cheese. I will reiterate, lots and lots of cheese.

For me, an open face style sandwich is much more appealing during breakfast.

This recipe was born out of my need to clean out the refrigerator and use up some leftovers, but it was so delicious that I just had to share. The night prior, we had salmon for dinner. I baked three salmon filets in the oven at 450 degrees for about 10-15 minutes. I brushed the salmon with some olive oil and then seasoned with lemon pepper, garlic salt, pepper and dash of sea salt. We also had a random amount of asparagus stalks leftover from a previous weeknight meal. Does anyone else have the same problem as me? Asparagus that is pre-bundled is usually too much for two people but not enough for two separate meal sides? I always feel I throw away a few random stalks.

Don’t you just love how confident that asparagus is in the photo below?

LEFTOVER OPEN FACE BREAKFAST SANDWICH:

Serves 2

1/2 tsp of Olive Oil
Asparagus Stalks – Cut into thirds
1 – English Muffin – You can use wheat, whole grain, white, or switch it up to a bagel half. Anything your heart desires!
1/2 Tbsp of Light Butter
5 – Eggs or 7 – Egg Whites
Splash of Almond Milk – Original
1 – Salmon Filet
Sea Salt and Pepper to taste

Start by prepping the Asparagus. Pre-heat oven to 400 degrees. Wash The Asparagus, snap the ends and cut the stalk into thirds. Coated with 1/2 a tsp of Olive Oil and season with pepper and sea salt. Bake at 400 for 10 minutes. Remove and set aside. Add 1/2 a Tsp of Light Butter to a sauté pan over medium-low heat. Beat eggs in glass bowl, add a splash of Almond Milk and season with pepper. Add eggs to pan. Let the eggs cook for a minute before you begin to push around mixture. Cut your English Muffin in half and toast both sides. Add eggs, salmon and asparagus to top of an English Muffin half.

Please Note: Salmon was a leftover in this recipe, so no cook time was needed for Salmon; however, if you make this recipe from scratch, bake a Salmon Filet at 450 degrees for 10-15 minutes. Season with Olive Oil, Lemon Pepper Seasoning, Garlic Salt, Pepper and a dash of Sea Salt.

Optional: Garnish with Salsa.

Enjoy!

Oh, Hey Pittsburgh, Hey…

April 3, 2014

So, if you have been a friendly visitor to my Blog since I started the first of the year, you may have read my Weekend Warriors – Deep Creek Lake post. There you would have uncovered a little fact about me and that is that I love spontaneous weekend trips. While I won’t shy away from a vacation opportunity when it presents itself, sometimes I get the most giddy over just a weekend or even a night somewhere new.

Earlier in the year Nathan and I got our hands on some Pittsburgh Penguins tickets… literally!

So, we set out to make a day and night of our time in Pittsburgh. Lately, work has been getting the best of me with some crazy hours and for Nathan, who has a landscape business, this long winter of plowing and the impending Spring rush had us both longing for just a quick getaway. Sometimes it is all you need to clear your mind and get back on track.

We headed straight for the CONSOL Energy Center in hopes of parking the car and getting in some pre-game action. I would highly recommend the Blue Line Grille, which is where we ended up. It is directly across the street from CONSOL.

TIP: The Blue Line Grille was packed! But, we learned they offer Bar only service on the 4th Floor. Instead of waiting in the crowds in the restaurant, head up to the 4th Floor. The views are great and service is quick!

After a quick drink, we raced across the street to our main event. The CONSOL is beautiful!! Clean, sleek and impressive.

TIP: Be careful if you carry a clutch and it has a zipper. This goes for just walking around in life, in general. What does that mean you ask? Well all I can say is that I seriously said a nice prayer of thanks when I realized I lost my car key in the CONSOL and thankful found it! Talk about complete panic and buzz kill. I transferred my phone, ID, lip gloss, some cash and car key lock to my clutch so we didn’t have to worry about my key set. I walked across the street from the bar and up about three sets of escalators, around half the arena, stopped in a bathroom and then met my husband at a concession stand for goodies. I mean I love food! It was only when I giddy from excitement for a night away and the thrill of my first Penguins game did I notice my clutch was unzipped. No big deal right? ID, check, Lip Gloss, check (whew for that one), cell phone, check, Car Key, Car Key, CAR KEY. All belongings were intake except for my car key. You know the key to get in the car after the game, drive to hotel, check in with luggage and continue with trip? I panicked. My husband chuckled. I wish I had his carefree attitude. I distinctly remembered going into the bathroom and hearing something hit the ground. So, I raced back to bathroom, through crowds of people and sure enough. There was my key starter laying in the bathroom stall. Pure relief! So, note to self: Make sure you ALWAYS zip up your clutch.

Once the game was over we headed to the Parking Lot to get our car and head to the Fairmont Pittsburgh where we were staying. Oh, and Penguins won in overtime! Great first game.

TIP: If you choose to stay at the Fairmont, just Valet your car at the hotel before the game. It is a few blocks, but we could have easily walked to the hotel quicker than the traffic we sat in after the game. There are some other hotels very close to CONSOL, but we enjoy the Fairmont, which leads me to accommodations.

Photo credit: http://www.worldarchitecturenews.com

We LOVE the Fairmont Pittsburgh! The staff is gracious and helpful, the accommodations are sleek and beautiful and the location is very convenient. Working in the Hospitality Industry, I am pretty picky regarding accommodations and the Fairmont is top-notch! Some of my favorite room features are the in-room Keurig and the very comfortable beds. I adore their spa product line, Le Labo Rose 31, which includes Shampoo, Conditioner, Shower Gel, a Body Bar and a cute hair cap. I think the packaging sells me more than anything!

The Pittsburgh Penguins game brought us to the city, but I was equally excited to venture out to explore the food scene. I have been eyeing up Pittsburgh’s MEAT AND POTATOES, located on Penn Avenue, for some time now.

TIP: Make reservations early! Don’t wing it like us. Or, if you do, cross your fingers that it works out in favor as it did for us.

We waited until we checked-in to decide on dinner and make plans, which resulted in a, “We can seat you at 10:00 pm, or you can come in and enjoy first come, first serve at the bar.” We had the hostess write our name down for 10:00 pm and took our chances. No luck! The place was packed and there were other hovering vultures like ourselves, eyeing up the prey, or fellow bar diners. Which diner would leave first?

We decided to keep our reservation and explore Penn Avenue and the surrounding area for some cocktails and appetizers. Luckily, we snagged two bar seats at Six Penn Kitchen and ordered a round of drinks and some delicious appetizers! I would highly recommend their Smoked Chicken Wings appetizer. They are coasted in a Gogujan hot sauce, garnished with sesame carrots and served with white miso aioli. Delicious!

Before we knew it, 10:00 pm had rolled around and I think by this point I was skipping to the restaurant. MEAT AND POTATOES did not disappoint. I repeat… did not disappoint. In fact, after we filled our bellies my husband said to me, “I think that is the best meal I have ever eaten!” I agreed! The Waitress suggested their Tartare appetizer. Dry aged strip with smoked eggs, chili, seaweed aioli and peanuts. The raw beef scared us yet intrigued us so we did what anyone would do… we ordered.

Amazing! Oh, my entree… well that was delicious too. I ordered the Wagyu Flat Iron which is served over Anson Mills nori grits. I have never been a grits girl but this flavor combination was wonderful and the beef was cooked to perfection.

TIP: This one is simple… Just go to MEAT AND POTATOES. You will not be disappointed.

Overall, I could talk Pittsburgh up even more. It is a great city. My overall suggestion, tackle the city in small bites. Plan multiple trips and make plans to experience different portions. There really is an endless list of possibilities. Check out VisitPittsburgh.com to learn more about the city and plan your itinerary. If you love Pittsburgh like we do, then share your favorite locations for lodging, dining, nightlife and sightseeing below.

And, because I love food and travel… I had to share!

Easy Beef Stir Fry

March 26, 2014

After a day of work I am beat. I mean beat. The kind of beat that when you jump in your car to head home and flip down the visor mirror just to see what your working with… you gasp. Hair awry, dark circles under eyes, make-up in desperate need of either a fresh bare face or retouch… you get the picture. Note to self – just don’t look in the mirror.

My day usually begins around 5:30 am when the alarm goes off, out the door a little after 7:00 am and into work around 8:00 am. I am blessed to have a lot of projects on my plate, meetings and deadlines to meet. The day goes by quick. By the time I walk in the door in the evening it is usually around 7:00 pm, and I still have to make dinner! So, what’s a girl to do?

Order Chinese and call it a day. THE END… I am going to bed. Just kidding,

The correct answer… make a quick, easy meal!

I have become accustomed to the work hours during the week, but I still have yet to perfect the quick, easy meal route. But, I try, boy do I try, and I am getting there. Every now and then I overestimate my time and energy and tackle a meal that would be better suited for a weekend night. I distinctly remember cussing out my dinner at 8:30 pm one evening when I poured my soul into a stock pot of simmering soup and then read… “now transfer ingredients to a blender.” I just wanted Broccoli and Cheese soup! Other nights I succumb to my laziness and just order delivery.

Then other nights, I turn on my superwoman switch and make a meal from scratch that is delicious and homemade. I stuff my belly and then pat myself on the back, “you did good, kid, you did good.”

Meet my friend, Easy Beef Stir Fry. And, really he is easy!

I promise if you Like, Pin and Share this recipe you will thank yourself, because one day it will come to you like a dream and you will think, “Man, I wish I had saved that one.” It is so easy and so good!

Start with some ingredients…

I season both sides of the Top Round Sirloin with Pepper, Sea Salt and Garlic Salt .

Then cut into very thin strips and add to skillet that has been heated up with some oil.

The key here is to get the skillet on a nice medium high heat, and brown the steak slices quickly then toss. I leave on no more than a minute in a half to two minutes and remove. I also do them in batches. As the steak slices cook, remove and place on plate with a paper towel to drain the grease.

Once you have cooked the steak, add your chopped veggies to the same pan. Notice those two cloves of garlic? I add those babies in and toss frequently to infuse the flavor.

Don’t over cook those veggies! No one likes gummy broccoli. Add your steak into the mix and give everything a good toss. It should look a little something like this…

Lower the heat to low and now it is time I introduce you to a new food sport. Have you ever gone garlic fishing? You don’t need a license! Dig through the goodness to find the cloves and toss out. Now for the fun part. I pour 3/4 of a cup of Tsang Classic Stir Fry Sauce over the veggies and steak.

Give everything a good toss. Now for the really hard part. Open a bag of 90-second rice and microwave. If this was a weekend, I may make rice from scratch but again, this was a quick and easy night. Then plate up some rice and a big spoon full of your stir fry and you got yourselves a delicious, simple no need to call take-out dinner! Enjoy!

EASY BEEF STIR FRY:

1 Tbsp of Oil
2 lbs. of Top Round Steak
Pepper, Salt and Garlic Salt to taste
2 Cloves of Garlic
Any Vegetables you want! I used two Broccoli Stocks, 1/2 of a Green Pepper, 1/2 of a Red Pepper, 1/2 of a Yellow Pepper and a handful of Snap Peas.
3/4 Cup of Tsang Classic Stir Fry Sauce
1 – Bag of 90-Second Rice

Add your oil to medium high heat. Season both sides of your Top Round Steak with Pepper, Salt and Garlic Salt, to taste. Slice your Top Round Steak thinly on an angle. Add batches at a time of the sliced steak to the skillet. Brown then toss for a minute and a half. Transfer cooked steak to a plate with a paper towel to drain grease. Continue until steak is cooked. Add vegetables to skillet and two garlic cloves for flavor. Toss frequently. Once crisp but cooked, add steak back into skillet. Lower the heat to low and remove the two garlic cloves. Add 3/4 of a cup of Tsang Classic Stir Fry and toss. Cook 90-Second Rice in microwave according to directions. Plate the rice and top with Stir Fry.

Holy Guacamole… Nailed It!

March 12, 2014

You know what I love? A great Guacamole.

It wasn’t always such a sweet relationship between us two. In fact, the beginning was a rocky road for us. I was that girl who would go to a Mexican Restaurant and place my order (usually a Chimichanga) and say, “Oh, and hold the Guacamole.” I totally, noticed the waiter’s eye roll too.

Mostly, I didn’t give it a chance, but I also think I just had some bad versions. It wasn’t until my Sister-In-Law, Amie and her husband, Corey made a batch a few years back, that my thoughts went from, “No, thanks. I will pass.” To, “Holy, Guacamole, where have you been my whole life?”

Start by rounding up your ingredients, ya know… wrangle them in.

Guacamole Ingredients

As, you can tell. It is a pretty shady I mean sparse bunch. Start with the Avocados… the scarey Avocados. I say that because I think it is an intimidating fruit. Yes, it is a fruit people. I think they are avoided because many don’t know how to cut, chop or handle them. Kind of like Avocado’s scarey right-hand man… the Mango!

Before you begin make sure the Avocado is ripe. I cannot stress this enough. It must be ripe. To tell if it is ripe, look for the “Ripe” sticker on the Avocado placed by a diligent Produce employee. Just kidding! Give the Avocado a gentle squeeze. The skin should give a bit. If it doesn’t then it is not quite there. Leave it on the counter a few days to soften up. Here are some more tips.

While it can be intimidating, cutting, chopping and dicing an Avocado is pretty easy. First, start by cutting it in half. You won’t be able to go through because of the pit, but continue to cut around. Then twist slightly to separate the halves.

Avocado Halves

Take your knife and strike the pit so that the blade sticks. Hold the Avocado and twist the knife to loosen and remove the pit. For Guacamole, I use my knife to make length wise and width wise slices (Are they words? Not sure, but you get what I am saying).

Avocados Sliced

Then using a spoon, scoop out the Avocado into a bowl. Don’t forget to scoop out any pulp that remains on the skin.

Avocado Slices

Using the backside of your spoon, smash up the avocado. I like mine chunky. Add in your chopped tomato, diced red onion, the juice of half of a lime and add Garlic Salt, Pepper and Sea Salt (this makes it! Love the course salt) to taste. Give it a stir and serve. It is that easy!

HOLY GUACAMOLE:

Serves 4-6

2 Avocados
1 Heirloom Tomato – Chopped
1/2 Red Onion – Diced
1/2 the Juice of Lime
Garlic Salt, Pepper & Sea Salt – To Taste

Diced Avocados and smash in a bowl. Add chopped tomato, diced red onion, the juice of 1/2 of a lime and give it a good stir. Season with garlic salt, pepper and sea salt to taste.

Belly And Food – Love/Hate Relationship

March 10, 2014

Belly & Food. Hmmm? This post could go in a million directions. Well if you haven’t learned by now I kinda love food. I think I may just be a big foodie. I love trying new things…. I love exploring cities and local hot spots… I love food events… I secretly have a love affair with fair food / food trucks (not a secret anymore!)… I love holidays because my family is centered around a meal that was homemade. I just love food.

I will let you in on another little secret. My belly sometimes does not have the same affection as I do to food. I know spare the details, but it all started a few years ago with agonizing pain in my gut that would cripple me for a few hours or so. I was certain it was a food allergy and made an appointment with a Gastroenterologist, but after a few tests… nothing. No Lactose intolerance, no Celiac disease, heck they even went as far to tell me that I didn’t even posses the gene that would make me develop Celiac disease. At that time, the doctor wrote something down on a piece of paper and said, “Read this. I guarantee if you make some changes to your diet you will notice some changes.” The piece of paper read… “The China Study.”

I picked up the book that week and read a little bit, putting it down only to engage in everything it said not to. I didn’t take it serious. It also overwhelmed me with the statistics and research facts. I mean some points were interesting and others, well they scared me more than living my current life. How could I cut out meats and dairy? I mean I married the son of a son of a farmer.

A few years went by since all of this occurred; however, my reoccurring growing stomach issues lingered. It wasn’t until a few months ago that I actually sat down and decided to give this whole diet thing another look. And, by diet I am not referring to what probably first pops in your mind, but instead my own personal diet… a lifestyle change.

Two words – Clean Eating. Three words – Eliminating processed foods.

That pretty much sums it up! Thinking before you eat. Choosing healthy and natural options vs processed options. It gets a bit deeper but on the surface this simple task alone makes a huge difference.

To go back to my early read, I think the reason “The China Study” scared me so much back then was that it does focus on a plant-based diet, which is something I was not ready for then or even now. I mean I love a hamburger or some BBQ during the summer and don’t you dare touch that bowl of my Grandma’s homemade chicken and wild rice soup. Co-Author, T. Colin Campbell will state that he doesn’t believe in using the words “vegan” or “vegetarian” but plant-based. And, while he doesn’t altogether state you must go 100% plant-based, the book does advocate for such a diet. I can’t give up my meat and dairy, but I can choose the quantity and quality of my food. That is why I have found “Clean Eating” to be much easier to chew on. (Pun 100% intended).

Pinterest has been a HUGE help in this effort. You can find great articles, helpful tips and amazing recipes. Check out my – “Lean, Green and Eat Clean” Board. I started this little journey almost two months ago, with baby steps, and I mean baby steps. The results so far have proven to be quite rewarding. I am hoping to use this Blog to continue to share my story, and hear from you.

Here are a few quick tips on starting to incorporate Clean Eating into your diet.

1) Start Small – I find things are most successful when I don’t put all my eggs in one basket or stop cold turkey. This has been super gradual for me. I still LOVE salty potato chips dipped in cheese and who can say no to an Oreo, but chose moderation and start finding out what is really behind your cravings. For example, for me I have found after a super stressful day I craved sweets and I would reach for a cookie in the cupboard, but now I have found that fruit is just as sweet. I will go for slices of pineapple over a cookie now. 80% of the time stick to the plan and 20% of the time allow yourself to indulge.

2) Add to your Diet… Load up on the veggies and fruits, lean meats and whole grains. At first it may be a challenge, but after about two-weeks I was craving fruits and veggies over sweets.

3) Avoid from your Diet… Processed foods, fast foods, soda and sugary drinks and refined sugars. This is a good starting point. Start making healthy decisions – Choose fresh fruit and veggies over canned, switch a coke for an ice water with lemon, and substitute sugar with some honey in your Hot Tea. Baby steps.

4) Drink Lots of Water – I cannot stress it enough. I drink water all day, but definitely make sure to drink as soon as you wake up, before a meal and before bed. It does wonders.

5) Plan, Plan, Plan – Have you read my Blog Name? Backwards N High Heels – I am busy! Eating clean won’t work unless you plan. Usually Sundays are reserved for week long meal plans followed by a Market Order. Not only does it #1 help me not stress out over dinner during the week, but #2 helps me stay focused so I try not to lose course.

Quotes

I am not perfect and I am by no means a nutritionist, nor have any medical background. This is simply me sharing my experiences with you. I am also practicing in moderation. Please read that again, I am practicing in moderation. Don’t hold it against me if you see me out indulging in wings (oh, because I am a sucker for wings) or enjoying a few cold beers, but know that small, simple changes have made an impact on me and hopefully may help you. Enjoy!

Breakfast Experiment Success and a Twofer for you!

February 15, 2014

I am officially over winter! “Hey, Mother Nature… I am not sure what we did to make you so angry, but I am sorry! Now please make it stop!” In general, I really like Winter, but only in the beginning of the season. Since it started snowing here in October… I am done! It also doesn’t help that my husband’s Landscape company plows in the Winter, and with the winter we have had, I feel like I don’t see him anymore.

He was up again this morning at 5 am, which means so was I. As I laid there staring at the ceiling hoping to return to sleep I realized it just wasn’t going to happen and began planning my day. I always find myself more adventurous with breakfast than with any other meal. I am not sure why, but I kind of feel like I have never really been a true breakfast person. It is my least favorite meal of the day. So, I guess my thinking is if I try something new and mess it up… well, no big loss, I will just move on with a cup of tea or coffee. (I know, it is the most important meal of the day, blah, blah, blah – I am trying, people).

This morning was one of those days. A day where I made a complete mess as I concocted not one but two – yes, two new breakfast recipes. Let’s begin…

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Blueberry Banana Breakfast Smoothie & Avocado and Egg White Open Face Sandwich

Pretty yummy looking, right? Well it was, so I have to share my breakfast recipe experiment successes (noticed that – “successes” is plural, because again I am giving you two recipes today!) You, can thank me later at once or I will accept two separate “thank you’s” when you make each.

Let’s begin with what I am calling the Blueberry Banana Breakfast Smoothie. I mean, I just limited this poor creature! Don’t let the name fool you… have it any time of day.

BLUEBERRY BANANA BREAKFAST SMOOTHIE:

Blueberry Banana Breakfast Smoothie

Serves 2

1 Cup of Frozen Blueberries
1 Banana
1 tsp of Vanilla Extract
1 Cup of Almond Milk – Original
1/3 Cup of Ice
1 – 6 oz. Cup of Yoplait Very Vanilla Light Yogurt

Combine the the blueberries, banana, vanilla extract and almond milk in a blender and mix until well blended. Add ice and yogurt and blend. Serve up!

AVOCADO AND EGG WHITE OPEN FACE SANDWICH:

Avocado and Egg White Open Face Sandwich

Serves 1

1/2 – Everything Bagel – You can use whatever bread option you would like! Try it with whole wheat toast or an English Muffin.
1/2 Tbsp of Light Butter
3 – Egg Whites
Splash of Almond Milk – Original
1/2 – Avocado
2 Tbsp of Salsa
Red Pepper Flakes to taste
Salt and Pepper to taste

Add 1/2 a Tbsp of light butter to skillet heated to medium. Whisk three egg whites, add splash of Almond Milk and salt and pepper to taste. Add egg whites to skillet. Once near completion, season with salt, pepper and red pepper flakes to taste and cook until done. Toast bagel. Mash half of the Avocado 1/2 in a separate bowl and smear on bottom of bagel. Add egg white scramble to top, the 2 Tbsps of Salsa and the other half of the Avocado sliced. Season with salt and pepper. Note: I always use Sea Salt with Avocado. It gives it a great taste.

Enjoy!