Breaking the Fast

 

We hear it all the time, Breakfast is the Most Important Meal of the Day.  No problem convincing me as I happen to love the morning meal, as long as I'm the one preparing it.  I'm not a big going-out-to-breakfast kind of girl, think one can really get into trouble with those temping hot stacks and sweet rolls, not to mention a staple here in South Florida: the giant bagel! I'd prefer to avoid all of that and just lounge about in my nightie, sipping coffee and nibbling on my own AM concoctions.

As I mentioned yesterday, after a long carnivorous absence, I'm returning to my vegetarian lifestyle and even playing with Veganism.  Suddenly eggs are abhorrent to me, certainly limits breakfast options! Digging around in the frozen section of the grocery store, I came across this meal from one of my favorite companies, Amy's. I figured this would be a good way to try out egg alternatives. I popped this baby into the microwave this morning and settled down with a fresh cup of java. Oh, my goodness! After ooh-ing and ahh-ing over each mouthful, I had to run to my computer and post a review.  This dish is hearty, am sure it will easily hold me over til lunchtime, and the flavors and consistency are perfection! I would definitely enjoy this several mornings a week and look forward to trying more egg substitutes. 

Note: this meal is is a bit higher than I normally "spend" on breakfast but since it's so filling, healthy & delicious, it's definitely worth the 8 Points Plus.

Have a Beauty-Full Day,

The Party's Over

After weeks of wedding-related feasting & merriment, I find myself craving a routine, ready to return to normal. We still have one more celebration later this month but I'm not waiting a moment's longer, I need to get my eating under control. There's no reason I can't enjoy that occasion without overindulging. This has been my problem for some time now; I delay going back On Program until after the party..after the vacation..after one Big Event or another. You know what? There is always going to be another party, another excuse to eat and drink with reckless abandon. That's just the nature of my life, and I wouldn't change that for anything. But I do need to practice moderation and not sabotage my healthy lifestyle for the sake of a good time. I know how to do this, I've just gotten lazy.

Today we put an end to that crazy cycle, starting with a nice pre-dawn doggy walk. Loki was more excited about it than I was, especially when it started to rain and we had to cut the walk short. We are both too "hairy" to be outside in a downpour, and I daresay his tresses are more high maintenance than mine!

I'm not sure if I mentioned this already, but as of March 1st I've gone back to my mostly-vegetarian way of eating, and have even decided to play with some vegan recipes. My daughter Lily is living in a hipster college town where vegetarianism is super-easy so she's decided to take it to the next level and go 100% Vegan. I'm hoping we can share recipes across cyber-space, inspiring and encouraging each other. Lily is a tiny waif of a girl, though, so she wont' be worrying about calories as much as her curvy mama. Anyway, after some googling I came across the fabulous Isa Chandra Moskowitz and her Post Punk Kitchen, immediately placed an order for her highly-acclaimed cookbook Appetite for Reduction. While I'm waiting for the book to arrive, I'm going to try one of the recipes she so generously shared on her site, Chickpea Picatta. I'll be serving it over brown rice for myself since I have an abundance of it and am trying to use up pantry items.

You all know that I stink at taking food photos, so please just head over to Ms. Moskowitz' site to see what this dish is supposed to look like, ok?

Chickpea Picatta 
1 teaspoon olive oil 
1 scant cup thinly sliced shallots 
6 cloves garlic, thinly sliced 
2 tablespoons breadcrumbs 
2 cups vegetable broth 
1/3 cup dry white wine 
A few dashes fresh black pepper 
Generous pinch of dried thyme 
1 16 oz can chickpeas, drained and rinsed 
1/4 cup capers with a little brine 
3 tablespoons fresh lemon juice 
4 cups arugula 
Cooking spray 

Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker. Add the vegetable broth and wine, salt, black pepper and thyme. 
Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat. 

 If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula. 

Servings per recipe-4 Calories-190 Cal from fat-30 Total fat-3.5g Saturated fat-0g Trans fat-0g Fiber-5g Protein-9g Cholesterol- 0mg Niacin-730mg Vitamin A-20% Vitamin C-25% Calcium-10% 7 Weight Watchers Points Plus (calculated using WW's Recipe Builder)

Have a Beauty-Full Day,

 

We Tied the Knot

Alongside our family and a few dear friends, Beren and I tied the knot on Wednesday, February 29th. We're away on honeymoon so will post more when we return, but I'd like to share a few moments of our special day..

The Handfasting Circle

Two of my "bridesmaids," aka beautiful daughters

With my Dad and his lovely lady

With my Bio Dad and Stepmom

Do we look happy or what?

YouTube Tuesday: The 1940's Bride

Sorry I haven't posted lately, dear readers, have been so busy with handfasting plans that I haven't had a chance to write!

I promise I'll be back soon but in the meantime, I leave you with this..

Have a Beauty-Full Day,

Hot Dish: Sophia Loren Chicken

 

This dish was named this because the author said the dish is "hot, spicy and Italian" just like Sophia Loren!  Dana Carpender has written a slew of fantastic low-carb cookbooks, you can look forward to many of her recipes posted here in the future!

I made this for dinner last night, loved it! Even my vegetarian daughter had a bite and declared it delicious. I'm looking forward to using the leftovers on my lunchtime salad today...mm....

By the way, please forgive my lack of food porn but the lighting in this house is so bad, I can't get very good food photos.  You'll have to settle for the cheesecake above. *wink*

Sophia Loren Chicken

6 boneless, skinless chicken breasts (about 3 pounds)
1 cup grated Parmesan cheese
2 TBS dried parsley
1 TBS dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 cup extra virgin olive oil
6 cloves garlic, minced or pressed
1 cup hot sauce, like Franks

Preheat oven to 350*. Cut chicken into bite-sized pieces and set aside. Line a baking sheet with foil.

Combine cheese and spices in a bowl. Combine EVOO and garlic in another bowl. Dip chicken in the olive oil first and then the cheese to cover. Place on foil-lined sheet.

Bake for 45 minutes. After removing from oven, place chicken in a bowl and pour hot sauce over, thoroughly coating each piece.

Yield: 6 servings, each with: 364 calories, 24g fat, 33g protein, 3g carbs, 1g fiber, for 2g usable carbs

Have a Beauty-Full Day,

Retro Recipe Redux: Broccoli Casserole

Warning: This recipe is neither low-calorie, low-fat nor particularly "healthy," nutritionally speaking.  What it is: a way to get my veggie-hating sweetie to eat green stuff by covering it with his beloved Velveeta cheese! It is also an attempt to use up some of the processed stuff gathering dust in my pantry.  Though this is admittedly high in the "bad stuff," it is relatively low in Net Carbs for those of us counting such things.  I will be serving this as a side dish alongside some simple baked chicken breasts.  

The original version was found in an old cookbook called Women's Circle, circa 1992.   It called for white flour and saltine cracker crumbs, feel free to substitute if you're not worried about carbs. However, the first time I tasted broccoli casserole was in 1978, at the table of my Southern boyfriend's mama.  She was a brassy bottle blonde who believed in big hair, false eyelashes, sweet tea, and butter..not necessarily in that order.  I was in heaven.

Broccoli Casserole

Ingredients

1/4 cup chopped onion
6 tablespoons butter
1/2 cup water
2 tablespoons soy flour
8 ounces Velveeta Processed Cheese Spread
2 packages frozen chopped broccoli, thawed and drained
3 eggs, well beaten
1/2 cup Panko crumbs

Directions

Saute onion in 4 tablespoons butter until soft; stir in flour and add water. Cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into a 1-1/2 quart casserole; cover with crumbs and dot with remaining butter. Bake at 325 degrees for 30 minutes.
 

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.1

• Total Fat: 21.1 g
• Cholesterol: 91.2 mg
• Sodium: 670.2 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 3.3 g
• Protein: 11.9 g

 

Have a Beauty-Full Day,