Look Forward, Always

I'll start with the bad news- I gained.  2 lbs.  Last time I weighed in was May 26th, and I was 2 lbs lighter.  Am I surprised?  Nope.  Disappointed?  Sure.  Can I move forward?  Absolutely. 

Move on- learn from your mistakes, and just freaking move on.  It's never fun to see the scale go up, but if I wallow in this, it'll only get worse.  So I'm taking charge, focusing on whole, healthy foods, and getting back to the kitchen.  I've said this before and I'll say it again- I'm the only one in charge here, so any mistakes are mine to learn from and improve on.

This week's goals:

1. Make better food choices.

2. Drink less beer.

3. Finally set up the new TV and DVD player in my workout room so it's functioning again.

4. Be honest about serving sizes when I'm tracking my food.

Onwards and upwards!  (or downwards at the scale!)

Week 18: +2.0 lbs
Total: -12.0 lbs

**Editor's note**  Do I regret the food choices I made in Charleston?  Not at all.  It was my vacation.  My only regret is that I didn't go back to a WW meeting sooner after getting back.

Radio Silence

Why yes, that is cake on the side of her head.

I know! Believe me, I know.  I haven't been blogging lately... I'm getting back to it though.  I'd like to say I have some valid excuses, but believe me, being busy is just a part of life, so lets get back to our regularly scheduled program.

We last left off with a post about my foodie adventures in Charleston, SC.  I ate a lot.  I've tried to be good since I've been home, but too scared to face the scales at WW... I haven't gone.  Looking at my weigh in book, it's been almost a month and a half.  There are no excuses for that.  I'm going tomorrow rain or shine (lose or gain)- it'll help me get back on track.  **Spoiler alert** for Thursday's post- it'll be a gain.

Summer has always been a tough time for me weight wise- when the weather finally gets nice around here, all I want to do is sit out on the patio with a drink in hand.  My goal in life is to enjoy myself, but never to my own detriment.  I've been enjoying myself this summer, and I intend to keep doing that- just maybe cutting back on the dinners out, as well as mid week fun days.  There have been some really GOOD reasons for cake- like my neices' first birthday!!!  However, from here on out- maybe smaller pieces.

In good news, I have been cooking up a storm- I'll do a recipe round up later this week to let you know what I've been up to.  There has been some tasty new recipes made in the kitchen, as well as some oldies but goodies. 

See you Thursday, hopefully I can draw strength from whatever the scale tells me.  And trust- I'm staying for the meeting.

ChuckTown 2011

Shrimp and Grits, Shem Creek

1/2 Duck Club, Tattooed Moose

I haven't done a lot of posts this month... partly due to a trip I went on to Charleston, SC.  It's a place that is very near and dear to my heart, as well as my stomach.  I went to the College of Charleston, and have a few comfort type places that I can't miss out on every time I'm there.  I know this blog is about eating sensibly and healthy, but sometimes you have to indulge.  This trip was about that, almost entirely.  Thankfully, I was able to get back on track upon arriving back in the CLE, but I wanted to share some of my culinary adventures I went on while in the deep south.

Andolini's

I invested in a Duck Club from the Tattooed Moose; a Benedict Arnold from AC's Bar and Grill; pizza from Andolini's; a Shrimp BLT (which I WILL attempt to recreate this summer) from Cru Cafe; Shrimp and Grits from Shem Creek Bar and Grill; a Kickin' Chicken sandwich from Kickin' Chicken; East Bay Deli; Boulevard Diner; Five Loaves and a Lemon Blueberry Popsicle from Sugar.

Lemon Blueberry Popsicle, Sugar

There were a few places I missed out on this trip- namely Hominy Grill, Jestine's Kitchen, Ted's Butcherblock and Charleston's Cafe (formerly Bookstore Cafe).  If you're EVER in Charleston, first off, I highly recommend it, it's a wonderful city- but stop in at any of these places and you'll have an awesome meal.  Guaranteed.

Shrimp BLT, Cru Cafe

It was a great trip, but it was also great to come home.  It's tough going for more than 5 days without these two!

PS I'll also let you know what the jury says when I attend my WW meeting next week!  I've been good since I've been back...

Honey Mustard Curry Chicken

This is an easy recipe that yeilds fantastic results, every time.  It takes about 5 minutes to prep, 40 to cook, and is impressive to anyone who hasn't made this before.  Don't tell people how easy it is, because they'll totally believe you slaved away in the kitchen if you keep that secret to yourself.

I don't even have any along the way photos... because as I said before, it takes 5 minutes to prep. 

I'd like to send a thank you to my old roommate Lindsay for sending me this recipe!  Thanks, Linds!

 
Honey Mustard Curry Chicken

2 lbs Chicken Breast, cut into pieces or strips
1/2 C liquid honey
1/4 C butter, melted
1/4 C Dijon mustard
2-4 tsp yellow curry powder
dash of Cayanne powder

Place chicken in single layer in a large oven proof dish.  Combine honey, butter, mustard, curry powder, cayenne pepper.  Pour over the chicken.  Bake, uncovered, at 350° F  for 20 min, basting once.  Turn pieces over and baste again and bake another 20 minutes or until the pieces are no longer pink inside.
 

I served this with quinoa and sauteed spinach, but it goes great with jasmine rice and broccoli, or whatever else you'd like.  I'm thinking leftovers would be great in a salad!  As always, this tasted great with a dash of Sriracha added!

Serves 4-6.   8 Points+ for 1/6 of recipe.

*Editors Note*-  If you're looking to make this a little less sweet and sticky, use equal parts honey and mustard.  If that's more mustard or less honey, that's up to you! 

The Omnivore's Hundred

While looking for a Beer Bread recipe, I stumbled onto this list over at Elly Says Opa! with the top 100 foods all omnivores should try.  I guess this was popular on food blogs back in like... 2008, but I still thought it was cool. Now- I'm glad they linked a lot of these items, because otherwise I would have spent a lot of time researching. 

Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment over at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns (pot stickers, people!)
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi- hmmmm I LOVE mango lassi- I didn't know it's traditional form was salted
34. Sauerkraut- um, Estonian/German over here, love the stuff
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O- do Jell-O shots count?
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk- so yummy in coffee!
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis- had the opportunity in Scotland, and still said NOOOO
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

I got 51 out of 100- I guess that's pretty good?  There are a few I didn't cross off (take Snake, for example) that I guess I might try if I had the opportunity, but lets just say I wouldn't go out of my way.  How about you?  How many of these have you tried?  Which ones would you just say NO NO NO to?

Tacos Tacos Tacos

Yum- corn and avocados are finally returning to Heinen's.  My grill is going all the time, the sun is finally shining, and the skies are clearing up.  It's spring!  We're starting to eat lighter, more colorful food at home.  My recipe this week- Shrimp Tacos!

This is a very simple recipe that yields fantastic results.  You can switch any of the ingredients out, but this is my favorite way to make 'em.

Shrimp Tacos

Ingredients:
1 head Savoy cabbage, chopped
1 tsp. Olive Oil
1 Red Onion, sliced up

1 lb shrimp, peeled and deveined
1 tbsp Honey
1 tbsp Sriracha
1 tbsp lime juice

1 Avocado, mashed

3 Ears of corn

Soft Corn Tortillas

Soft White Mexican Cheese, shredded (I use Chihauhua- it's my favorite)

Directions:

In a small bowl, combine your lime juice, Sriracha and honey.  Put your peeled shrimp in there and let it marinate for about 30 minutes.  We're not going for Ceviche,  so don't let it soak for TOO long.  There probably isn't enough acid here to actually cook the shrimp, but still, why risk it?

Pre-heat grill to 500º.  Put corn (husks and all) directly on grate.  Turn occasionally.  This will take about 20-30 min to cook, so while the corn is cooking, sautee your red onion until tender, then sautee your cabbage with the red onion.  Salt and Pepper to taste.  This should take about 5 minutes.

Mash your avocado in a bowl, add salt and pepper to taste.  I love to just mix in some Matt's Mix with my mashed avocado- it's amazing.  Shred your cheese. 

Skewer your shrimp, grill them for about a minute a side, or until nicely pink and white with grill marks.  We usually microwave our soft corn tortillas for about 15 seconds so they're nice and soft.  Put together your tacos anyway you want and enjoy!!!

The crunch of the cabbage and freshly grilled corn is really nice when combined with the creamy mashed avocado.   It's not your traditional taco, but in my mind, it's better.  I like to pour on a little extra Sriracha on top, it really sends this meal over the top. 

If you wanted to make this vegetarian, I'm sure you could swap Tempe/Tofu/Grilled Vegetables for the shrimp!

I had leftover everything except for shrimp, so I grilled up some chicken in the same marinade the next day and it was fantastic.  A great summer meal!!!