October 30, 2013

The best chicken you will ever eat (lazy version) whole30

From "Theclothesmakesthegirl": The Best Chicken You Will Ever Eat. Ever.

Yes, the title caught my eye but I just googled "boneless skinless chicken breast whole30" THIS is what came up. Read the reviews and it was all raves. I had to try it. I know that braising is good for whole birds but I didn't think it would work for breasts of chicken. So I tried it!

Essentially the beginning is just putting chicken in the braising water (8 cups of water to 3 tablespoons of salt and then add what you like to flavor it up - I did a couple cloves of garlic and a dash or two of aminos - hey that stuff is expensive!).  I let it sit in there for four or five hours.

Then created the rub. This is what the recipe calls for:
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon chili powder
1/2 tablespoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper


I did the curry, chili and black pepper...that's all I had. Then baked it. My issue was that the chicken wasn't completely unfrozen when I added it to the brine...and I don't think it was completely unfrozen when I took it out...so it took very long to cook. So we baked it, temped it, baked it, temped it...I think the total baking time at 400 was 40 minutes and we were still at 160 vs 165. But we were starving so we ate it. It looked fine....and I'm not sick. So yum! This was so good. It was very moist and tasty and the leftovers were just as good!

Yummy baking chicken!

It doesn't look as good as "theclothesmakesthegirl"'s chicken but it was so good!

October 29, 2013

Whole30 Day 2

Exercise

Running: 1.06 mi
Walking: 3.4 mi
See "Day 2 Thoughts" for more explanation...

Food: 

Breakfast / Lunch: chili tacos with same meaty chili, guac and salsa. More soda stream water with lemon and some leftover beets and some pickles. 

Lunch / snack: Carrots and guac, orange and the leftover sweet potato fries. 

Dinner: I read a ton on whole30 and people said there is a compliant sausage at Costco. I found it! I picked up some mushrooms and some peppers and was ready to make dinner. 


I also went to Kroger to get some onions. 

I made some more marinara sauce and used more of the mushrooms. 

Heated up some of the spaghetti squash from lunch yesterday and put sauce and the peppers over it. So good! I made sure to eat only a quarter of the sausage - I'm feeling like I'm eating a lot of fat. 


Day 2 Thoughts: 

So, the tummy grumblings that began last night at dinner had a gut reaction during my morning run. At about half a mile, I had to run back to the house to ... uh ... assist in that area. Very strange. So I think I'm eating a bit too much squash and sweet potatoes and needs to up the actual greens that I eat.

Also, I'm tired. Perhaps this is a withdrawal stage but I had a hard time getting up and I'm lagging all day. Hope this goes away soon.

End of day, I'm still tired. And my gut is not happy again today. I'm worried about the morning. Hope this ends soon. 













Whole30 Day 1

I haven't been making a lot of new recipes, so I stopped posting on this blog. But today, I start the Whole30.

What is Whole30 / Whole 30? It's a Paleo "diet" and I put diet in quote since it appears that a lot of people stick to this style of eating after doing the whole30. It's a very strict paleo diet that removes all grain as well. Here are the rules (from the Whole30 site):

"Eat real food – meat, seafood, eggs, tons of vegetables, some fruit, and plenty of good fats from fruits, oils, nuts and seeds. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re totally natural and unprocessed. Don’t worry… these guidelines are outlined in extensive detail in our free shopping list.
  • Do not consume added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, coconut sugar, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Read your labels, because companies sneak sugar into products in ways you might not recognize.
  • Do not consume alcohol, in any form, not even for cooking. (And it should go without saying, but no tobacco products of any sort, either.)
  • Do not eat grains. This includes (but is not limited to) wheat, rye, barley, oats, corn, rice, millet, bulgur, sorghum, amaranth, buckwheat, sprouted grains and all of those gluten-free pseudo-grains like quinoa. Yes, we said corn… for the purposes of this program, corn is a grain! This also includes all the ways we add wheat, corn and rice into our foods in the form of bran, germ, starch and so on. Again, read your labels.
  • Do not eat legumes. This includes beans of all kinds (black, red, pinto, navy, white, kidney, lima, fava, etc.), peas, chickpeas, lentils, and peanuts. No peanut butter, either. This also includes all forms of soy – soy sauce, miso, tofu, tempeh, edamame, and all the ways we sneak soy into foods (like lecithin).
  • Do not eat dairy. This includes cow, goat or sheep’s milk products such as cream, cheese (hard or soft), kefir, yogurt (even Greek), and sour cream… with the exception of clarified butter or ghee. (See below for details.)
  • Do not consume carrageenan, MSG or sulfites. If these ingredients appear in any form on the label of your processed food or beverage, it’s out for the Whole30.
  • Do not eat white potatoes. This is somewhat arbitrary, but if we are trying to change your habits and improve the hormonal impact of your food choices, it’s best to leave white, red, purple, Yukon gold and fingerling potatoes off your plate.
In addition, no Paleo-ifying dessert or junk food choices. Trying to shove your old, unhealthy diet into a shiny new Whole30 mold will ruin your program faster than you can say, “Paleo pizza.”  This means no desserts or junk food made with “approved” ingredients—no coconut-flour pancakes, almond-flour muffins, flourless brownies, or coconut milk ice cream. Don’t try to replicate junk food during your 30 days! That misses the point of the Whole30 entirely.
One last and final rule. You are not allowed to step on the scale or take any body measurements for the duration of the program. This is about so much more than just weight loss, and to focus on your body composition means you’ll miss out on the most dramatic and lifelong benefits this plan has to offer. So, no weighing yourself, analyzing body fat or taking comparative measurements during your Whole30. (We do encourage you to weigh yourself before and after, however, so you can see one of the more tangible results of your efforts when your program is over.) "
More importantly, here’s what NOT to eat during the duration of your Whole30 program.Omitting all of these foods and beverages will help you regain your healthy metabolism, reduce systemic inflammation, and help you discover how these foods are truly impacting your health, fitness and quality of life.

Crazy right? I go back and forth about what I'm going to miss the most but I think it will be soy. I use soy sauce in a lot of dishes and I eat it often as tofu. I have already started removing cheese from my diet (not a big milk drinker). Also, I drink a lot of artificial sweetener (diet coke anyone?) and that will be hard to give up. Coke is my only form of caffeine...we'll see how my energy level holds up. And then there is alcohol. I have a drink of some form probably every night so it'll be good to go cold turkey for a month. I'm not addicted and have gone without for just as long prior, but it'll be hard during this time for social reasons. It's in the middle of football season, halloween, and just regular outings that always involve alcohol.

Also, snacks. I'm a snacker and i love my midday snack. Since i don't eat breakfast, i'm going to use my second meal as my midday snack. Still in rules, just not spread out as much.


Why? I have been gaining weight and I'm finally sick of it. Well, to be honest, I've been sick of it for awhile. I did my normal change my bad habits routine and have always been successful - drop to 1200 calories a day and run 5 days a week. This time, nothing changed! I'm now running 2.5 miles 5 days a week and eating 1200 calories (which is actually a good amount of food for me) and I'm not losing weight! So Whole30 will allow for me to see if it's something I'm eating (please don't be soy or alcohol) that's now causing a change in my body...or if I'm just getting old.

Day 1

Exercise - Running: 2.67 mi; Walking: 2.2 mi
Food:
Being the freak that I am, I decided to create some recipes ahead of time to see if I could even do this diet. So I mad this chili from theclothesmakethegirl.com:

"Prep 20 min | Cook 2-3 hours | Serves 6-8
Ingredients:
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water
Directions:
1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons."

I did it without the chocolate, added mushrooms and a whole lot more spice. I did it over a stove top vs in the crockpot like I normally would do chili so it's probably not as good as I would prefer. Also, I was too lazy to go to two stores so instead of using ground turkey, I used the recipe's ground beef. I say all this because I'm not the largest fan at this time. I used it with lettuce to eat as tacos with salsa and guac so far but for lunch / breakfast today, I put it over spaghetti squash with home made marinara sauce. yum! The drink is soda streamed water with lemon.

Delicious but note how meaty the chili is

Lunch / snack:
1. Handful of Costco nuts (I know you're supposed to limit nuts but I wanted them).
2. Carrots with guac

For some strange reason, no matter how much I ate of the carrots, I wasn't feeling full. I finally stopped when my husband was coming home and I knew dinner would start soon. Then it hit me - I was so full. I couldn't even image eating dinner. But hubby was starving so we ate!



Dinner:
2. Best chicken ever (from www.theclothesmakethegirl.com) - yes, I'm making a lot of her food...but she gets rated so well!
3. Steamed broccoli. 









It was good. Really good. Especially the sweet potato fries. 


Day 1 thoughts: I'm stuffed. I ate less than 1200 cals and I'm stuffed. Also, my tummy is making gassy sounds. I don't really have a lot of gas (unless I drink beer) so this is odd. We'll see how I'm feeling tomorrow. 

October 28, 2013

Whole30 marinara sauce

I decided to supplement my meaty chili with a red sauce and some spaghetti squash. But I didn't have a compliant sauce in my pantry. I did have some diced tomatoes and peppers though, so I made due!

1. Heat up some garlic with some EVOO.


2. When the garlic starts to smell good, add the tomatoes and the peppers.

3. Stir it up and bring it to a boil and then let it simmer on low for 30-60 minutes.
4. I added basil at the end but I think I should have added it during the process. It was too much fresh.


My first whole30 meal with spaghetti squash, marinara sauce and meaty chili! yum!

Roasted spaghetti squash (no oil or butter)

We use spaghetti squash in our normal menu, so I was happy to find it was compliant in whole30.

I roast the squash with no oils or fats. I just cut it up and put it on the roasting pan. How does it not burn on the pan? My favorite product, non-stick foil!


1. Cut up the squash in half. Be careful of the stem, it can really hurt your knife. Then scoop out all the seeds - as you can see, I just try my best.

2. Pre-heat oven to 350. Line your roasting pan with non-stick foil.


3. Stick it in for an hour or until you can get the "spaghetti" out of it. 

That's it! Sometimes I flip it over for the last 15 minutes to get more "roasted" goodness on the top. So easy and yummy! 

January 8, 2013

Homemade Soft Pretzels



Once I saw this pin on pinterest, I had to make real pretzels. We were going to go over to a friend's house to watch the play-offs and I had some left over velveta from an earlier party, so I decided to give it a try!

Picture that inspired my hunger (from homeiswheretheholmansare.blogspot.com)
When I looked at the recipe from the pin, I thought it had more sugar than I typically enjoy. So I went to a blog that is getting a ton of publicity these days and checked out smittenkitchen.com. Here is her recipe post. I chose her blog after reading about her life in NYT and going through a few of her recipes, I noticed that she did a bread class. If anything, she would have the most authentic recipe, right?

The beginning of the recipe is quite simple, so I didn't take images of flour mixing with water. But after the dough rises and you punch it down and knead it a bit, you have to make the pretzels (duh). For some reason, I thought this would be quite simple. It is not.


Rather than full pretzel shapes, I was happy with pretzel knots.


In their baking soda bath.
The baking soda bath was fine (I did not add sugar to the water). But getting the knots into the water was a bit of a challenge. Since they sat on the foil for so long, since it was so hard for me to get them into a knot, they started sticking to the foil. So one side of my knot look cute and other side look mangled.

Yum!
I made little mini ones as well. Cute and yummy.
Went very well with chili and cheese 
In the end, the mangled side didn't matter. After baking the bottoms were flat. Also, the day after, I toasted up the last pretzel in the toaster oven and it got nice and brown like packaged pretzels but soft in the middle. That might have been my favorite one! 

This is an easy recipe to do and I encourage everyone to give it a try.

Recipe from Smittenkitchen.com:
Makes 16 full-sized or 32 miniature
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

January 7, 2013

Children Privacy - what is it worth? According to Disney, three fast passes.



I read this article (At Disney Parks, a Bracelet Meant to Build Loyalty (and Sales)) today from the NYT.

Essentially Disney will be offering wrist bands that will hold your information for easy transactions (credit card info, ticket info, etc) and personalization of your Disney experience. Now where ever you or your child goes in the park where you tap your band (which is everywhere since there will be many interactive stations), Disney will know where you were.

This is amazing for data mining. Disney will be able to see if your child enjoyed a ride so much they returned to it right after or after three other rides. What other rides took his attention. What ride drew him back. Was he standing next to the ride right before he decided to return? Did he just buy a ride related drink?

Now some parents are a bit wary of allowing this much information to be exposed to Disney. So beyond the convenience, Disney is offering three fast passes that you reserve BEFORE you enter the park (loaded onto your wrist band, I assume).

Would you sell your child's information for that?

Though I don't have kids, I would. But then again, I love data.