Slight direction change

Not in general or in life but here. It was pointed out by my Nutrition teacher that I should document my journey into the nutrition world. I have documented SOME of my recipes here but I think I need to get on daily use of this blog. No better way to work out the kinks than to throw the trials and tribulations out there for others to see...right?

Let's start with the origin story...

Growing up I had many health issues that were dismissed as me being a hypochondriac. Now 30 years later I am finding out that it wasn't all in my head so much as all in my gut. Through many years of doctor after doctor testing (or in a lot of cases not really testing me so much as speculating without tests) and failing to find a cure for my ails. After many failed attempts of allergist and gastrologist to tell me nothing solid. I was put through tests for environmental allergens, auto immune diseases, sinus scans and various other blood tests all coming back negative. Finally about 4 years ago in a random twist of fate or amazingly wise decision I ended up in a chiropractic office that was my saving grace. I had thrown my back out loading a donation box into my car from a food drive and found a chiropractic office that had both massage as well as chiropractic. Turned out they also had naturopathic and acupuncture services. I finally talked myself into seeing the naturopathic doctor and she became my favorite person. I was totally sold on what they still seem to think of as alternative medicine. I have never been a fan of drugs that western medicine pushes. Turns out all the claims of me having too much acid and the medications that made me sick were WRONG!!! I don't have enough acid or rather we think that my pancreas doesn't do its job and secrete enough of the right stuff. I am on enzymes to assist with that and now can eat pretty much anything I want. I still choose to put things into my body that are as close to whole food as possible. Little processed foods and usually always homemade.

I now make my own pasta from scratch, read labels like crazy, scold friends for what they eat, give advise through my trial and errors in my own diet and help in general where I can. I am excited for my new future of food wisdom and helping those that just don't know how bad they were eating until they realize how amazing they can feel when the fuel their body right.

Hope someone reads this and follows me on my journey to self discovery and feeding the world a better plate of food.

And for the scary part on my journey... the stats.

starting weight: 215
pants size: 16
pounds to goal: 65

Woo. OK. Wish me luck.


Quote of the day: "I don't expect my life to be a power ballad but some occasional fanfare or drum rolls would be nice." - Me

Slightly Untidy Joes

Though I do love a good sloppy joe I really wanted something less messy, lower fat and quick to make. A good sloppy joe mix should really simmer and this was a throw it in the pan then into my face sort of meal. Came out pretty darn good if you ask me. And you should ask me, I know lots about my cooking. ha!

Slightly Untidy Joes'

INGREDIENTS
* 4 oz hamburger (about the amount used to make a burger patty)
* favorite BBQ sauce & Ketchup
* jalapenos (canned or fresh)
* 2 sliced sweet peppers, the little ones (red/orange/yellow)
* sammich vessel
* garlic/seasonings (season to your liking)
* optional: good cheese


1. Season hamburger meats with garlic, oregano, seasonging salt or any other flavorings you like. I am allergic to onions but they would be very tasty in here. Once browned add the jalapenos.
2. Add about a tablespoon of BBQ sauce and ketchup per serving of meat. (just enough to coat the meat).
3. Add sliced peppers. You could add them in step 1 but they aren't as crunchy then.
4. Toast bun/flatbread/pita/toast/shoe and cover with the meat mix. I used flat bread and ate it taco style.
5. Top with cheese while hot, if you choose to. I used Beecher's Flagship cheese. That stuff is good on anything... including a shoe.

I have also made this meat mix up and added it mac n cheese. MMMM MMMM good.

enjoy!

We've got the beets....

Beets are far too under rated these days. They are a great root that need to be eaten way more often. Or so I think. I have converted people with my beet salad before. We all know what a complete pantry chef I am

Woooo it has been a while since I have posted a new recipe. This one is quick and simple and very tasty. I love the swee t of bulghar but, I have not ever used flax seed in anything before so I was super surprised with the wonderful nutty taste. This is a Karina modified (what isn't) recipe from the back of the Flax bag.

Flax & Bulghar Pilaf

INGREDIENTS
*flax seed
*wheat bulgar
*butter
*chicken stock or bouillon cube
*italian seasoning
*garlic
*cherry tomatoes

1. In a sauce pan put about 2 tbsp butter, salt, crushed garlic (as much as you like I did 2 fat cloves). Saute on low heat until garlic is softened a little. You could also add onion but I opt out due to severe allergy. onions= delicious but evil.
2. In another pan toss the cherry tomatoes with olive oil, salt, italian seasoning, garlic and black better if you like. Medium heat shaking the pan every so often to cook evenly. Basically you are pan roasting the tomatoes.
3. Once the garlic in the pan is soft add 1 cup of bulghar and 1/4 cup flax seed. Turn heat up to med-hi. TIP: put a lid on while they toast a bit. The flax is a very jumpy seed when cooking. Once everything seems a bit toasted add your broth or water and bouillon cube. Bring to boil then lower heat to medium/med-low and let simmer, lid on.
4. When the bulghar starts to fluff up(about 15 min) add the italian seasoning, tomatoes and any other seasoning choices. Sauteed mushrooms or diced red peppers would be nice in this too. Cover and let if finish cooking.
5. Turn off heat and let it set for about 10 min. Fluff and serve.

I served this with a nice pan fried Cod. Italian seasoning, red pepper flakes and garlic made it taste like a flakey sausage.

other serving suggestions: I randomly mixed in some hummous I was making at the time with the pilaf. Might also be tasty topped with some feta. Yes... I love greek food.

Hope you like the end result on this one.

Enjoy!

Flax et Bulgur Pilaf

Woooo it has been a while since I have posted a new recipe. This one is quick and simple and very tasty. I love the sweet of bulgur but, I have not ever used flax seed in anything before so I was super surprised with the wonderful nutty taste. This is a Karina modified (what isn't) recipe from the back of the Flax bag.

Flax & Bulgur Pilaf

INGREDIENTS
*flax seed
*wheat bulgur
*butter
*chicken stock or bouillon cube
*Italian seasoning
*garlic
*cherry tomatoes

1. In a sauce pan put about 2 tbsp butter, salt, crushed garlic (as much as you like I did 2 fat cloves). Saute on low heat until garlic is softened a little. You could also add onion but I opt out due to severe allergy. onions= delicious but evil.
2. In another pan toss the cherry tomatoes with olive oil, salt, Italian seasoning, garlic and black pepper if you like. Medium heat shaking the pan every so often to cook evenly. Basically you are pan roasting the tomatoes.
3. Once the garlic in the pan is soft add 1 cup of bulgur and 1/4 cup flax seed. Turn heat up to med-hi. TIP: put a lid on while they toast a bit. The flax is a very jumpy seed when cooking. Once everything seems a bit toasted add your broth or water and bouillon cube. Bring to boil then lower heat to medium/med-low and let simmer, lid on.
4. When the bulgur starts to fluff up(about 15 min) add the Italian seasoning, tomatoes and any other seasoning choices. Sauteed mushrooms or diced red peppers would be nice in this too. Cover and let if finish cooking.
5. Turn off heat and let it set for about 10 min. Fluff and serve.

I served this with a nice pan fried Cod. Italian seasoning, red pepper flakes and garlic made it taste like flaky sausage.

other serving suggestions: I randomly mixed in some hummus I was making at the time with the pilaf. Might also be tasty topped with some feta. Yes... I love Greek food.

Hope you like the end result on this one.


Enjoy!

Almost Pizza

I am still using the same old this n' that approach to cooking. Tonight I saw my brand new chunk of Cambazola cheese screaming to be used from the cheese drawer. And here is the delightful meal I came up with. I loved it so much I sat here savoring the lingering taste in my mouth forcing me (oh yea really had to twist my arm) to make another.

Veggie Flatbread

INGREDIENTS
*pita or flatbread (I used trader joes flat bread)
*tablespoon or more of cambazola cheese (i love costco)
*garlic fresh or granulated
*red pepper flakes (optional)
*sweet peppers
*chopped fresh spinach
*feta

I used my favorite kitchen tool here the toaster oven.

1. Use kitchen teaspoon to scoop and spread the Cambazola cheese on the flatbread evenly.
2. Sprinkle with garlic and red pepper flakes.
3. Put in toaster over on broil. Heat long enough to melt cheese a bit.
4. Dice up some red/orange/yellow sweet peppers (the little ones from Costco are awesome. I use them in everything)and the spinach. I roll the spinach leaves together and cut into strips.
5. Pull out the flatbread and add the pepper and spinach with a dash of olive oil and sea salt.
6. Back into the oven until the bread start to brown on the edge. Top with feta.

This really was so fast and easy that I had the second one done in no time at all. I'm a little sad to be out of flatbread now though :( I guess I know where my lunch break shall take me tomorrow. I considered putting turkey peperoni on this one but figured all yummy cheese didn't need to be hidden with the spice so I settled for the red pepper flakes for spice.

Tonight's tip: Don't burn your mouth like me.

Enjoy!

This n' That Chicken Penne

I think for as long as I have been cooking I have been grabbing this n' that from the fridge or pantry at the last minute to add a burst of flavor. This recipe started with, "I have chicken and pasta" and ended with "HOLY CRAP THIS IS GOOD!! Brian hurry up and get home so I can eat this."

Garlic Chicken Penne

INGREDIENTS
*2 chicken breast
*1 can of chicken broth (+1 can water)
*diced roasted red bell peppers
*garlic
*lemon pepper
*red pepper flakes (optional - I like the kick)
*Penne pasta
*garlic swirls cream cheese (secret ingredient)
*sauteed mushrooms (I used baby bella but your choice)


1. Cook chicken, cut into 1" cubes & set aside.
2. Sautee garlic over low heat then add in other spices.
3. Turn heat to medium high, add chicken broth and noodles.
4. Add chicken back in and simmer until noodles are cooked to your liking.
5. Sautee mushrooms in separate pan. If you are adding the mushrooms to the entire dish (I left them separate due to picky persons in my household) then add the red peppers to the same pan. Sautee with a little butter/oil (I do both so the butter doesn't burn or oil smoke).
6. Add in cream cheese just before serving stirring to melt. Turn heat down to a simmer.

This was a simple pasta recipe that I decided I wanted a little extra flavor and creamyness to last minute. You could easily add other veggies to it to add crunch, texture and flavor.

Enjoy!

Chicken OMG Pot Pie

There always seems to be that perfect day in Autumn where it requires you to make a pot pie and today was that day. I started off with a vague idea of veggies and cream of something soup but when I got to the store I said, "screw cream of something, I'm gonna put good things in there." Here's what resulted.

Chicken Pot Pie

INGREDIENTS
*3 carrots chopped
*1 small head of broccoli cut small
*1 peeled and diced potato
*1/4 c-ish each corn and peas
*2 small diced chicken breast (1/2" cubes)
*Biscuits (your choice, I used jumbo flaky)
*1-2 cups milk
*cream cheese (1/2 block cubed)
*graded Gruyere
*spices
*love (secret ingredient)

1. Saute garlic in butter/oil over medium heat, add carrots and broccoli.
2. Stir in peas, corn, rosemary, salt, pepper and italian seasoning.
3. Add 1 tbl flour into veggies and stir to coat. Once the flour is absorbed add 1 c milk and bring to boil.
4. Add in cream cheese and stir to melt. Turn heat down to a simmer. If mixture is too thick add water as it will thicken when you put it in the oven.
5. Add diced chicken breast and potatoes into simmering mixture. Cook until chicken is cooked through.
6. Add Gruyere and transfer to baking dish, place biscuits on top and put into a 300-350 deg oven.

Bake until the biscuits are browned and the sauce is bubbly. I put a cookie sheet under the baking dish in case of overflow, and its easier to get it out of the oven.

Scoop and enjoy!