November 16, 2011

Black Bean Pork & Vegetables: Day 3, Hunger Strikes


It’s Day 3 in leaning out for vacation.  Did I mention that there are 10 days of this?  You might ask, what the heck is this maniac thing you’re doing?  Well, it’s the Lean Jean Plan out of the 10-Minute Trainer.  If you ever execute this plan, on the 3rd or 4th round, you will find that Day 3 is the day you start to eye your meaty little forearm.

Kidding!

But I do feel like I can just binge sometimes when I’m on this lean plan.  This time, I have adjusted the plan and added back some normal fats.  The proper way of executing this plan is to “PAM” it all the way and not use any oils or anything.  Sorry, Tony Horton, but my body couldn’t handle it anymore after being on a leaner lifestyle for a few years now.  It used to be fine in the first 2 years of losing weight, but with the dizzy spells and low sugar shakes, I decided things couldn’t be that way.

Besides, why would I put cooking spray in my body??? Can you say “plastic fat” 3 times fast?

Trust me, go au naturel. You’ll thank yourself, so will your innards.  Just remember that you need to be conservative with your fats, and, of course, some gut killing exercises will put that fat to good use.

Black Bean Pork & Vegetables

Serves 2

8 – 9 oz. of lean pork rib chops, cut into ¼” cubes

1 cup frozen corn

½ cup shitake mushrooms, thinly sliced

2 small cloves of garlic, finely minced

2 tbsp dried black beans

3 cups iceberg lettuce, sliced into strips

1 scotch bonnet chili pepper (or any chili pepper), seeds removed and thinly sliced

2 tbsp light soy sauce

2 tbsp dry white wine

1 tbsp sesame oil

4 tbsp grape seed oil

Green onions to taste, thinly sliced on a bias

Cilantro to taste, roughly chopped

Salt

Pepper

Do Ahead:  Soak the dried black beans in warm water for 2 hours or until soft.  Drain, but reserve the liquid in a bowl.  Roughly chop the beans and set aside.

Marinate the pork for 15 minutes with 1 tbsp of grape seed oil, the wine, soy sauce, salt and pepper.

Heat a skillet with 2 tbsp of grape seed oil over medium to high heat. Sear the pork until browned and set aside.  Keep the juices in the pan.

Over the same heat, add the garlic, black beans and chili.  Allow it to lightly sizzle until the garlic is lightly browned and the beans are cooked down.  Add half of the reserved black bean liquid to the pan to deglaze it.  Let it simmer until slightly cooked down and thick.

Add the corn and turn up the heat until everything is sizzling.  Toss for 2 minutes. Add the mushrooms and toss for another 2 minutes.  Add the remaining black bean liquid and a quarter cup of water.  Simmer until the liquid has evaporated and thickened again.  Turn down the heat to medium low.

Toss the lettuce with the sesame oil, salt and a sprinkle of green onions. Set aside.

Returning back to the pan, add the pork back into the pan and toss.  Increase the heat to medium and let cook for another 2 minutes until everything is heated through, coated and sticky.

Serve on a bed of the lettuce and garnish with more green onions and cilantro.

Ok, so you might find the up and down heat adjustments in this recipe is silly, but it isn’t.  Food, undoubtedly, cooks better at a lower heat. If you only turn it up when needed you will find your food will look like it was well loved.

Chris and I wolfed this dinner down like nobody’s business.  I mean, all we had today was scrambled eggs for breakfast, half a fruit, homemade pea soup and crackers.  So lean (and I swear it’s borderline starvation) but it works. My body was like clockwork because I became hungry every 3 hours on the dot.  Timing is everything though… 8pm rolled around and it was time to do my Body Remix workout courtesy of the Nike Training Club.

I love this iPod app, by the way.

But, yes, it was time to punch it at 8pm, but I was almost out of gas.  So I downed a half cup of grapes and hit the basement.  On a normal day, I’d make it through 30 minutes of non-stop butt-busting, but it’s Day 3.  I barely made it through my 30 minute Body Remix, but I winced my way through it. All at the same time, I winced through the shoddy Flames game tonight.  Talk about having a reason to complain, right? Right?

I love my team so much it hurts.

So we lost, 3 – 1 for the Senators, but I won my night with 30 minutes of sweat and a nice late dinner with my favourite man.

November 13, 2011

Tuna Salad: Refocusing on Me and on This


Ok, it’s November and inevitably, I let myself get so carried away with other things that I’ve neglected this, my blog.  Work has taken over my life and turned me into a blob.

I don’t feel like going out.

I don’t feel like shopping (omg, if you know me, you know I love shopping).

I don’t feel like cooking (om-double-g, if you know me, you know that this is my all-time passion).

I don’t feel like blogging.

I don’t feel like working out.

I don’t feel like… anything.

I feel tired. 

I feel like a vegetable, let alone wanting to be one.

 

Luckily, my brain seems to still function somewhat when I’m vegetating.  And, an idea came one day while I was being a lazy bum.  It was time to change this blog.  Time to refocus and turn it into the thing I wanted from the start.  I really want to tell you what kind of food I love to make (which I have been) and how it has really played an important part of my daily workouts (which I have not been).  Given that I’m getting my body ready for a vacation, this is perfect timing.  I rushed home today in the afternoon from a coffee social to make lunch for Chris and I… something lean, clean, but still tasty.

 

Tuna Salad

Serves 2

2 cans of light, water packed tuna

2 tbsp liquid from tuna

¼ red onion, finely diced

¼ cup fresh dill, finely chopped

1 tsp caraway seeds, lightly pounded in with a mortar and pestle

3 tbsp extra virgin olive oil

Salt

Pepper

Spinach leaves to taste

2 whole wheat pitas

 

Toss the onion, dill, caraway seeds together in a bowl and season to taste with salt and pepper. 

Drain the tuna and reserve the required amount of liquid.

Add the tuna, liquid and oil to the bowl.  Flake up the tuna and then mix everything gently until coated.  Taste and season again if needed.

Set each pita on a plate and layer with spinach leaves.  Divide the tuna evenly between the two pitas and serve.

“Did you drain this?” My husband inquired.  I think sometimes he might still prefer the standard mayo-laced blend.

“Yup, but I left some in.”  I replied, because what I love most about my tuna salads (because this isn’t the only one I make) is that I don’t use mayonnaise.  I prefer not to. 

Ironically, I have a vat of the fat-free stuff in my fridge that I rarely use unless if we’re having burgers.   There it sits though whilst I pilfer my stock of good oils and drizzle them with gladness over my food. 

This thought makes me smile.

Warning though, oils are still fats so watch your measurements.  This recipe could probably use 1 less measurement of oil, but I love my tuna salads moist enough to go down easy; the third measurement is sort of a bonus for flavour.  There’s nothing worse than having it taste like sawdust, which canned tuna usually does.  With some help though, canned tuna can be transformed into something bright and glistening.

 

So, I’m back.  I’m even back into the full swing of working out.  Work is getting under control and I’m returning to normal.  The unfortunate part is that I hurt myself recently.  I felt good exercising the last couple of days, overdid it and strained my back.  It’s sore and not cooperating.  I brazenly started my morning with the 10 Minute Trainer yoga workout.  It was a grunt workout (meaning, lots of grunting from back spasms between vinyasas).   By noon though, I decided that I wasn’t going to leave today with just a yoga workout. 

Yeah, I was still feeling good.

I threw in the 10 Minute Trainer 2 upper body workout and ended the day off feeling accomplished, biceps popping, face grinning. 

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April 29, 2011

Tortilla Chips & Hummus


I am the Chip Queen.  I love crunchy stuff. 

And so does my belly. 

But the last time I had some potato chips I felt sick.  I dare not pick up another chip again.

This leaves me to be a bit creative to please my inner snack junkie, and my snack junkie’s partner in crime, the Cookie Monster.   After all, junkies need companions.

Baked Tortilla Chips & Hummus
Yields 6 – 8 servings 

8 flour tortillas
4 cups chickpeas, cooked or canned
4 scallions, trimmed and roughly chopped
3 large garlic cloves, roughly chopped
¼ cup of fresh oregano, roughly chopped
¼ cup of fresh parsley, roughly chopped
2 tbsp cumin seeds
2 tbsp caraway seeds
1 tsp paprika
¼ cup of olive oil
Salt
Pepper
Water 

Preheat the oven to 430F.  Cut the tortillas into small wedges with a knife or kitchen scissors.  Lay them out on a baking sheet.  In batches, bake for 6 minutes until crispy.  Remove from oven and let cool.  They will harden more as they cool.

Heat a non-stick skillet over high heat and toast the cumin, caraway and paprika until fragrant.  Set aside.

Blend the chickpeas, scallions, garlic, oregano, parsley, cumin, caraway, paprika and olive oil in a food processor.   Add salt and pepper to taste.  Process well by adding ¼ cup of cold water to help thin the mixture without adding more oil.  Adjust with salt and pepper.  Serve in a large dipping bowl with the tortilla chips on the side.

Chip Queen, out.

April 24, 2011

Experimenting with Changes


My blog requires a bit of a face lift.  If you notice things missing or rearranged then you know I’m messing about trying to get this place looking better.  You’ll still see recipes posted as regularly as my life as allows though. 
Cheers and enjoy what you find at Love. Food. Cook!
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