i win!!
recipe to follow tomorrow or something.
-V
Thursday, September 30, 2010
Sunday Night Supper
i love pork. a whole bunch. it gets a pretty bad wrap sometimes because people seem to be obsessed with bacon which, while delicious, has more or less no nutritional value. but let's not forget that "pork, the other white meat" was its slogan long before Emeril Lagasse ever started shouting about how "pork fat rules."
on that note, i've been working on some recipes to restore pork's good name. this is what i came up with for dinner Sunday night.
Wine Marinated Pork Tenderloin
serves: 3
points per serving: 5
1 pound pork tenderloin
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp red wine
1 tbsp dijon mustard
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 garlic clove smashed
kosher salt
black pepper
place pork in large plastic bag with everything. mush it around a little to coat the tenderloin. let marinate for at least 30 mins.
preheat oven to 375 degrees.
place cast iron skillet over med-high heat. remove tenderloin from marinade and pat dry. brown tenderloin on all sides and then transfer to oven for approximately 15 minutes or until the largest park of the pork registers 137 degrees on a meat thermometer. yes, 137.
transfer to a platter, tent with foil and let rest for 10 minutes. slice and serve.
Pan Sauce
serves: 3
points per serving: 1
1 tbsp red wine
1 tsp dijon mustard
1 tsp brown sugar
1/8 cup reduced sodium chicken broth
1 tsp butter
place all ingredients except butter in pan used to cook pork. stir to combine and cook until slightly reduced. turn off the heat, add butter and stir until melted.
pour over sliced pork.
Roasted Sweet Potatoes
serves: 2
points per serving: 2
1 medium sized sweet potato
1 tsp olive oil
1 clove garlic
kosher salt
pepper
preheat oven to 375 degress
peel and cube sweet potato. chop garlic clove roughly. toss sweet potato with oli, salt, pepper and garlic. place in baking dish and roast for approximately 35 minutes until potatoes are cooked through and slightly browned.
full disclosure: that picture is two servings worth of sweet potatoes, i was very hungry.
anyway, that was my meal. i think it might be fancy enough to make for some sort of dinner party situation and maybe no one would notice that it was diet food!
-V
on that note, i've been working on some recipes to restore pork's good name. this is what i came up with for dinner Sunday night.
__________________________________________________
 |
| Pork Tenderloin with Broccoli & Roasted Sweet Potatoes |
serves: 3
points per serving: 5
1 pound pork tenderloin
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp red wine
1 tbsp dijon mustard
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 garlic clove smashed
kosher salt
black pepper
place pork in large plastic bag with everything. mush it around a little to coat the tenderloin. let marinate for at least 30 mins.
preheat oven to 375 degrees.
place cast iron skillet over med-high heat. remove tenderloin from marinade and pat dry. brown tenderloin on all sides and then transfer to oven for approximately 15 minutes or until the largest park of the pork registers 137 degrees on a meat thermometer. yes, 137.
transfer to a platter, tent with foil and let rest for 10 minutes. slice and serve.
____________________________________________
Pan Sauce
serves: 3
points per serving: 1
1 tbsp red wine
1 tsp dijon mustard
1 tsp brown sugar
1/8 cup reduced sodium chicken broth
1 tsp butter
place all ingredients except butter in pan used to cook pork. stir to combine and cook until slightly reduced. turn off the heat, add butter and stir until melted.
pour over sliced pork.
____________________________________________
Roasted Sweet Potatoes
serves: 2
points per serving: 2
1 medium sized sweet potato
1 tsp olive oil
1 clove garlic
kosher salt
pepper
preheat oven to 375 degress
peel and cube sweet potato. chop garlic clove roughly. toss sweet potato with oli, salt, pepper and garlic. place in baking dish and roast for approximately 35 minutes until potatoes are cooked through and slightly browned.
_________________________________________________
full disclosure: that picture is two servings worth of sweet potatoes, i was very hungry.
anyway, that was my meal. i think it might be fancy enough to make for some sort of dinner party situation and maybe no one would notice that it was diet food!
-V
Saturday, September 25, 2010
9/25/10 - UPDATE
 |
| banana bread fail |
i think i used too many bananas, too much yogurt, and too much sugar. needless to say it didn't ever set up. the flavor was good though...
back to the drawing board!
-V
9/25/10
i lost 2 pounds this week so... that's pretty sweet.
also, i'm currently attempting to make a low point banana bread. the one that's in the oven right now will have 4 points per serving but it was pretty soupy when i put it in so i'm not really sure it's gonna work out...
i'll let you know!
-V
Tuesday, September 21, 2010
i am fricking awesome
(i'm giving myself gold stars now when i do things that are awesome)
this may not seem like anything of note to you but you should understand that i have NEVER, ever in my life, under any circumstances voluntarily run (ran?). sure i used to have to run when i played softball, and i have occasionally run away from things, but never have i thought to myself: "ya know what would be fun right now? running!"
i'm not sure what came over me, maybe it was the bouncing ponytail in front of me or the Katy Perry blaring in my ears (don't you judge me, her shitty, shitty music makes me feel like working out), but there i was walking briskly and i was like "hey self, i bet you can run for at least 2 songs!" so i kicked the treadmill up to 6.0 and i ran for two whole songs.
of course as soon as the songs ended i had a cramp in my side and i felt like i was gonna die but i finished my workout and i have to say, i'm super proud of myself.
-V
Monday, September 13, 2010
endorsements - GST
so while this whole "get-in-shape-and-not-eat-everything-that-comes-across-your-path" thing is fairly new to me i don't want to give the impression that i'm a totally inactive waste. i played softball pretty competitively for almost 10 years, i've always enjoyed dancing (though i've never been very good at it) and for the past 5 years i've been studying pilates with this woman, Marina Trejo. (she is totally awesome and you should definitely take class with her in case you were wondering.) so to say that i don't ever enjoy working out would be a lie.
on the other hand, to say that i don't ever enjoy going to the gym? that's the damn truth. i love the way it makes me feel after but the during bores me to tears. i just can't seem to get used to the idea that even though i've been walking on this treadmill for 30 minutes i haven't actually gone anywhere and the bouncing ponytail of the girl in front of me hasn't gone anywhere either.
as a result of my gym-related ADD, i'm always looking for workout solutions which activate my brain as well as my bod (did i really just write the word bod? who cares, it's staying), and now it think i've finally found the holy grail.
GST (Grace Somatomorphic Technique - no i don't know what that means), is this thing that i really can't explain. basically you're at a ballet barre and you stand there and stretch your body longer and taller than you ever thought you could. it's kind of reminiscent of pilates in that there is some spring work and your core is constantly engaged, but halfway through class i was covered in sweat and had already worked out harder than i had in any pilates class or personal training session for that matter.
it's a fairly new technique and as of right now you can only do it in New York and LA, but if you happen to be in one of those places you should certainly give it a shot.
i definitely don't think it'll replace pilates for me but i'm always happy to have something else in my exercise arsenal to break up the monotony!
-V
on the other hand, to say that i don't ever enjoy going to the gym? that's the damn truth. i love the way it makes me feel after but the during bores me to tears. i just can't seem to get used to the idea that even though i've been walking on this treadmill for 30 minutes i haven't actually gone anywhere and the bouncing ponytail of the girl in front of me hasn't gone anywhere either.
as a result of my gym-related ADD, i'm always looking for workout solutions which activate my brain as well as my bod (did i really just write the word bod? who cares, it's staying), and now it think i've finally found the holy grail.
GST (Grace Somatomorphic Technique - no i don't know what that means), is this thing that i really can't explain. basically you're at a ballet barre and you stand there and stretch your body longer and taller than you ever thought you could. it's kind of reminiscent of pilates in that there is some spring work and your core is constantly engaged, but halfway through class i was covered in sweat and had already worked out harder than i had in any pilates class or personal training session for that matter.
it's a fairly new technique and as of right now you can only do it in New York and LA, but if you happen to be in one of those places you should certainly give it a shot.
i definitely don't think it'll replace pilates for me but i'm always happy to have something else in my exercise arsenal to break up the monotony!
-V
Friday, September 10, 2010
fiesta night!
i made a Mexican feast for dinner the other night.
the black bean soup recipe is a slight variation on a recipe my dear friend Lisa showed me a few years back which has become a staple in my cooking arsenal. she usually adds frozen corn at the end of the cooking process which is totally delicious, but i leave it out to save a few points. this time when i made the soup i also rinsed & drained the beans to get rid of the bean liquor which makes for a distinctly lighter soup. one more piece of advice: make sure you use the jalapeno in your crisper drawer and not the serrano pepper. one is much hotter than the other and makes for a borderline unpleasant eating experience. not that i would know or anything...
i always struggle to find a healthy something to eat with this soup because my mind can usually only go to a quesadilla place and i don't think i need to explain to you why that doesn't work... so the chicken for this tostada is sort of inspired by enchiladas suizas and i think it might be a winner.
Black Bean Soup
servings: 4
points per serving: 4
2 14.5 oz cans black beans, rinsed & drained
1 14.5 oz can fire-roasted tomatoes
2 cloves garlic, minced
1 small jalapeno (with seeds and ribs, minced
1/2 medium sized red onion, diced
1/2 bell pepper, diced
1 bullion cube
1 tablespoon tomato paste
1 tablespoon olive oil
22oz water (1 & 1/2 empty cans full)
salt - to taste
pepper - to taste
1 teaspoon cumin
1/2 teaspoon crushed red pepper
heat olive oil in heavy bottom pot. add onion and bell peppers, season with salt and pepper and cook until wilted. add garlic and jalapeno and cook for approx. 2 minutes, BE SURE NOT TO BURN GARLIC. add tomato paste, bullion cube, cumin and crushed red pepper and cook until incorporated. add beans and tomatoes and season again with salt and pepper. stir to combine everything. add water, cover pot and bring to a vigorous simmer for 1/2 hour. after 1/2 hour remove lid and check seasoning. cook until soup reaches your preferred soup consistency. enjoy!
Tequila Lima Chicken Tostada
serves: 1
points per serving: 8
1 whole wheat tortilla, toasted
1 tablespoon shredded Mexican cheese
chicken topping:
5.25 oz boneless skinless chicken breast cut into strips
1/4 red onion very thinly sliced
1 wedge light original flavor laughing cow cheese
1 oz tequila
1 teaspoon agave nectar
1 tablespoon fresh lime juice
salt
pepper
1 teaspoon adobo seasoning
water (if needed)
salad:
1 cup mixed greens
1/2 teaspoon olive oil
squeeze of lime juice
for chicken:
season chicken with salt, pepper and half of adobo seasoning. heat non-stick skillet over medium high heat and spray with Pam. brown chicken on both sides. add onion, tequila (don't light yourself or your home on fire), agave, lime juice and cook until slight reduced. add laughing cow cheese and season with salt, pepper and remaining adobo seasoning. cook until cheese has melted and made a creamy sauce for the chicken.
for salad:
toss greens with olive oil and lime juice. duh.
to assemble:
place toasted tortilla on a plate. top with chicken mixture, place salad on top of chicken. top salad with shredded cheese. eat
i have to say, this is one of my favorite meals i've made in a while. it was light yet filling, super flavorful and pretty well rounded. you should make it before it stops being summer and you don't want light summery food anymore.
-V
the black bean soup recipe is a slight variation on a recipe my dear friend Lisa showed me a few years back which has become a staple in my cooking arsenal. she usually adds frozen corn at the end of the cooking process which is totally delicious, but i leave it out to save a few points. this time when i made the soup i also rinsed & drained the beans to get rid of the bean liquor which makes for a distinctly lighter soup. one more piece of advice: make sure you use the jalapeno in your crisper drawer and not the serrano pepper. one is much hotter than the other and makes for a borderline unpleasant eating experience. not that i would know or anything...
i always struggle to find a healthy something to eat with this soup because my mind can usually only go to a quesadilla place and i don't think i need to explain to you why that doesn't work... so the chicken for this tostada is sort of inspired by enchiladas suizas and i think it might be a winner.
_______________________________________________
 |
| Black Bean Soup & Tequila Lime Chicken Tostada |
Black Bean Soup
servings: 4
points per serving: 4
2 14.5 oz cans black beans, rinsed & drained
1 14.5 oz can fire-roasted tomatoes
2 cloves garlic, minced
1 small jalapeno (with seeds and ribs, minced
1/2 medium sized red onion, diced
1/2 bell pepper, diced
1 bullion cube
1 tablespoon tomato paste
1 tablespoon olive oil
22oz water (1 & 1/2 empty cans full)
salt - to taste
pepper - to taste
1 teaspoon cumin
1/2 teaspoon crushed red pepper
heat olive oil in heavy bottom pot. add onion and bell peppers, season with salt and pepper and cook until wilted. add garlic and jalapeno and cook for approx. 2 minutes, BE SURE NOT TO BURN GARLIC. add tomato paste, bullion cube, cumin and crushed red pepper and cook until incorporated. add beans and tomatoes and season again with salt and pepper. stir to combine everything. add water, cover pot and bring to a vigorous simmer for 1/2 hour. after 1/2 hour remove lid and check seasoning. cook until soup reaches your preferred soup consistency. enjoy!
________________________________________
Tequila Lima Chicken Tostada
serves: 1
points per serving: 8
1 whole wheat tortilla, toasted
1 tablespoon shredded Mexican cheese
chicken topping:
5.25 oz boneless skinless chicken breast cut into strips
1/4 red onion very thinly sliced
1 wedge light original flavor laughing cow cheese
1 oz tequila
1 teaspoon agave nectar
1 tablespoon fresh lime juice
salt
pepper
1 teaspoon adobo seasoning
water (if needed)
salad:
1 cup mixed greens
1/2 teaspoon olive oil
squeeze of lime juice
for chicken:
season chicken with salt, pepper and half of adobo seasoning. heat non-stick skillet over medium high heat and spray with Pam. brown chicken on both sides. add onion, tequila (don't light yourself or your home on fire), agave, lime juice and cook until slight reduced. add laughing cow cheese and season with salt, pepper and remaining adobo seasoning. cook until cheese has melted and made a creamy sauce for the chicken.
for salad:
toss greens with olive oil and lime juice. duh.
to assemble:
place toasted tortilla on a plate. top with chicken mixture, place salad on top of chicken. top salad with shredded cheese. eat
_______________________________________________
i have to say, this is one of my favorite meals i've made in a while. it was light yet filling, super flavorful and pretty well rounded. you should make it before it stops being summer and you don't want light summery food anymore.
-V
Wednesday, September 8, 2010
is smarts important?
so i have this new trainer. we'll call her... Suzie. she seems to know what she's talking about and my legs feel like noodles after working with her for just one hour. there's just one problem though, she's a bit of a moron.
maybe i'm just being a picky elitist but it's really hard for me to listen to someone when i don't respect them on an intellectual level! there are actual practical issues too. she can't really express herself very well verbally so i'll be in the middle of an exercise and she tries to give me an adjustment and i have NO idea what she's talking about.
i know i should probably just suck it up and keep working with her since she seems to be convinced that i can lose AT LEAST 30 pounds by my next birthday (she actually said this - i remain skeptical), but i dunno, i'm tempted to find someone else.
am i being totally ridiculous? someone advise me please....
-V
maybe i'm just being a picky elitist but it's really hard for me to listen to someone when i don't respect them on an intellectual level! there are actual practical issues too. she can't really express herself very well verbally so i'll be in the middle of an exercise and she tries to give me an adjustment and i have NO idea what she's talking about.
i know i should probably just suck it up and keep working with her since she seems to be convinced that i can lose AT LEAST 30 pounds by my next birthday (she actually said this - i remain skeptical), but i dunno, i'm tempted to find someone else.
am i being totally ridiculous? someone advise me please....
-V
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