Archive for September, 2012

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Bacon Wrapped Chicken Parmesan

September 14, 2012

This one was fantastic, to me anyway. Hope you enjoy.

Saute spinach in some Olivio light (or regular olive oil) until slightly wilted. Put aside to cool.

Coat a baking dish with olivio and place two chicken breasts in it. Slice a small slit down the middle, put a couple small slices of parmesan cheese in there then cover with spinach. Place two slices of bacon on top. Season the whole thing with thyme, oregano and garlic the top with grated parmesan and bake for 40-45 minutes on 350 or until chicken is done.

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Posted from mobile so blame autocorrect

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Roasted Pork Tenderloin With Vegetable Medley

September 12, 2012

I really enjoyed coming up with this recipe, hopefully you’ll find it tasty as well.

First acquire a pork tenderloin, this should be the easy part. Again I recommend finding a local butcher that you can address by their first name, I have a couple now and it is very worth it. Tenderloin is not something I’ve cooked a lot, maybe three or four times and previously all have been wood grilled (recipe here) so I was anxious to try it in the oven. This was my first attempt and it was pretty good and will hopefully get better over time.

Chop up some portabella mushrooms, line them in a roasting pan, season with marjoram, thyme (fresh), salt (just a little) and pepper. Place a couple of thyme sprigs across the mushrooms. Pour chicken cooking stock over the mushrooms and spice mixture. Place the tenderloin on top of the mushrooms, fat side down and season with red onions, thyme and garlic, be sure to cover the whole thing or parts won’t get spiced enough.  Bake on 400 for about 30 minutes. After the 30 minutes, remove from oven, flip tenderloin over (fat side up) season with marjoram (just a little more) and bake for about 10 more minutes. Check with meat thermometer for doneness because your cook times will vary based on size of meat, etc. Let it rest for about 10 minutes while you prepare your veggies, then slice and cover in the left over broth and mushrooms.

 

Vegetable Medley 

Melt some Olivio Light in a pan, add in a tablespoon of safflower oil and get it warm. Toss in some garlic, onions and pepper then add chopped broccoli, cauliflower and asparagus tips, add a little salt and then mix up in the pan so all the flavors mesh. This should take about ten or so minutes until the veggies are tender yet a bit crisp.

 

Roasted Pork Tenderloin with Vegetable Medley

Roasted Pork Tenderloin with Vegetable Medley

 

 

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The Workout Routine

September 12, 2012

Alright so like I’ve said a few times, I HATE working out. Due to my immune system being as poor as it is I can’t go the gym so I have that going for me. 🙂  I have a mini-gym in my basement that is currently supporting my needs, I have a stationary bike, an elliptical, a heavy boxing bag and finally a weight machine. I usually start off with the stationary bike, about 3 miles at a time then a 1/2 mile to a mile (depending on how I feel) on the elliptical. I then life weights in various way (bench press, shoulder press, squats and crunches) and then I hit the heavy bag for about twenty minutes or so, again depending on how I feel. I usually do a walk or two during the day when I can but that is about it for my workout regimen as it currently stands. I also, as I’ve noted here , have a Nike FuelBand that tracks my activity during the day. I’m not entirely sure how accurate it really is but it does encourage me to keep my butt moving throughout the day.

I’ve read  a lot on how you should alternate your exercises every day or so basically do cardio one day weights the next and alternate the weights for targeting different body areas. Honestly, I’m not sure I know how to do that so I’m still trying to learn and tweak the program a bit.  I’m looking for some pointers, hints, things I’m doing wrong, etc if anyone is dishing them out. At any rate, some people have asked what I’m doing and the above is it. I’m not as disciplined about it as I am about what I eat but I am trying REALLY hard to do so. Wish me luck.

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Call Out The Whaambulance

September 10, 2012

As I meet and talk to people about weight loss and getting healthy, etc, which I find myself doing more and more against my better judgement, I hear the same things over and over. Basically no one has time to eat right, no one has time to make good choices, no one has time to blah blah blah. I’m pretty sure this is EXACTLY how I sounded until I sucked it up and got over myself. Basically the whole myth of not having time is a self fulfilling prophecy because these same people have their favorite TV shows and always make it to the movies and do whatever else they like to do, I know I did. Excuses are a dime a dozen and until you stop lying to yourself you’re never going to get where you want to be. Getting into shape is not magic, it is not going to just suddenly happen to you, I know I used to think that way without even knowing I was thinking that way.

I remember how I always used to think (and I really did, I believed it myself, lies can be powerful that way), “Oh I don’t eat THAT badly,” usually this was followed by or even during my now infamous and disgusting to me pizza binges. This was basically me eating 4 or 5 slices of pepperoni and sausage pizza followed by a few fried wings for lunch or dinner and then thinking “oh I’ll make that up tomorrow, I’ll run a little extra or life extra weights.” Here’s the dirty little secret, I never felt like doing anything at all the next day let alone anything extra, exercise without proper nutrition is like spinning your wheels and getting mad that you’re not going anywhere. I’ve said it before and I’ll say it again, I have always hated working out so nutrition was doubly important for me and I was always failing at it.

Again this blog isn’t about how smart I am or how much I know, it’s about what I’ve learned and am learning and this is the most powerful lesson I’ve learned so far. You can’t lie to yourself about your health, your body knows the truth. Sure you can convince yourself you’re doing the right things and fake it for a while but eventually your body will catch up to the lie and it will be super hard to correct the lie. The whole “I’m not doing that badly” and the “I don’t have time” lies are the same side of the coin. You like to yourself with the former and you enable that lie with the latter. “Oh I’m not eating too badly but I’ll just order this pizza or go to McDonald’s because I don’t have time to cook.” Sound familiar?

The bigger point is you can make time, you can come home and cook. If you think you’re too tired, which is another one I hear, think of how fantastic you’ll feel when you lose that 50 pounds, you’ll have plenty of energy. You only get one body in this life so you really should take care of it, saying you don’t have time to eat right is like saying you don’t have time to breathe, you just have to do it. The recipes I post here usually don’t take more than twenty or thirty minutes to prepare, know why? That’s right because I used to be a victim of my own “I don’t have time” lie and I finally got myself over it by finding or making up really quick recipes that are healthy and tasty. If you can’t find time to feed yourself well how will you ever find time to be as sick as you’ll end up being later on in life? I know I wish I would’ve learned this lesson much earlier on in life, it would’ve saved me a ton of heartache and pain.

 

 

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Steak & Veggie Stir Fry

September 10, 2012

A couple of things before this recipe. First, don’t buy “stir fry steak” that is pre-cut and pre-packaged unless you know the butcher really well. Most of that kind of stuff is the worst or “left over” cuts of meat that they have laying around. Get yourself a good lean cut of meat (I like lean strip or sirloin) and tenderize it well (beat it, basically) and then slice into small pieces, this will yield a great stir fry. Second, don’t cheap out on the balsamic vinegar, get a good grade of it, you won’t regret it.  Now that we have that out of the way, here we go:

 

Take a wok, warm it up and allow some Olivio Light to melt in it, add red, yellow and green peppers plus red onions and let them cook a bit, season with salt, pepper, basil and thyme. Add in your steak and let it cook until its seared on all sides but not quite done in the middle. Add in your spinach and then about three tablespoons of balsamic vinegar and cook it down. Finally, add in some already steamed green beans and stir well. This is pretty delicious and a really pretty dish. Enjoy!

 

Steak & Veggie Stir Fry

Steak & Veggie Stir Fry

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Herb Rubbed Steak, Steamed Asparagus & Peas

September 9, 2012

Take two steaks, about an inch thick and pat them dry. Let them sit out of refrigerator until about room temperature. Mix together basil, thyme, garlic, oregano and crushed red pepper then rub on both sides of the steak. Place steak in a broiler pan and broil for about twelve to fifteen minutes and despite what the internet may say flip the steak about half way through. Put a pat of Olivio on the steak while still hot for a nice glaze. Let the steak rest four or fie minutes.

In a steamer, steam asparagus spears and peas until firm it tender, top with Olivio and Parmesan cheese for great flavor.

Enjoy.

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Herb Rubbed Steak

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Mexican Meatloaf w/ sautéed Spinach & Green Beans

September 8, 2012

This idea was born out of my desire for something a little different to eat. Hope you enjoy it.

Take 1 and 1/2 pound of quality ground beef, mix in a bowl with sautéed onions (in Olivio), salsa (diced tomatoes, garlic, cilantro, mix and chill for about a hour), reduced fat Mexican blend cheese and two eggs. Form into a loaf and place in a baking dish. Bake for about 75 minutes on 350 and top with cheddar and salsa.

Sauté spinach in a Olivio with onions, peppers and mushrooms with a little fresh lemon juice.

Steam green beans and top with Olivio.

It looks gross but tastes great. 🙂

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Tuna Salad on Kale (or Spinach)

September 5, 2012

This is one of my favorite lunchtime meals so I figured I’d share because it is really simple, quick and not really “cooking.” This is Tuna Salad on Kale or you could use Spinach, sometimes I use both. Enjoy!

 

Mix (well) a can (or two packets) of Tuna Salad together with sugar free relish (yes it exists) and mayonnaise (I prefer Hellman’s with Olive Oil for taste) and chopped red onions together. Salt and pepper to taste. Server over Kale or Spinach, sometimes I like to mix the kale into the salad directly because it lends itself to that and then serve over Spinach, either way you can’t miss.

 

Tuna Salad Over Kale

Tuna Salad Over Kale

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Party Time, Excellent

September 5, 2012

My wife and I celebrated our tenth anniversary over the weekend and it was fantastic! I didn’t stick strictly to my no Carb restriction but managed to lose a few pounds anyway. I simply didn’t over indulge, okay maybe a little on cake, and I planned my day. I cut down the portions I had for breakfast and lunch to “make room” for what I knew was going to be a big dinner. Moral of the story, plan everything about your meals, it is the most effective method of self control.

Posted from mobile so blame autocorrect