tag:blogger.com,1999:blog-73015522391666454442024-02-08T00:46:23.103-05:00so grow tall, sugarcanea journey of health, happiness, & a lot of smiles along the way.Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7301552239166645444.post-42121348595537783822014-03-31T13:43:00.002-04:002014-03-31T14:00:47.492-04:00it's a beautiful day in the neighborhood...I was playing around with Mike's Nikon today and got some cute pictures of the dogs.<br />
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<br />Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-24384054575399396712014-03-27T18:41:00.001-04:002014-03-27T18:42:06.970-04:00kale & parmesan egg drop soupI love soup. It's like a hug in a bowl. Lots of soups are easy to make, and if you can imagine it, you can probably turn it into a soup. And since apparently winter is <i>NEVER </i>leaving, I decided it was a soup kind of day.<br />
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<tr><td class="tr-caption" style="text-align: center;">Always the helper...</td></tr>
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I had some kale in the fridge that I needed to use, and I found <a href="http://www.chow.com/recipes/30659-kale-and-parmesan-egg-drop-soup-stracciatella" target="_blank">this recipe</a> - I made a few changes, including adding some garlic powder (I was afraid fresh garlic would burn, which why I used garlic powder), and pesto (it just felt...<i>right</i>).<br />
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The only carbs in this come from the kale, which is about as good as it gets...kale is <b>sooo </b>wonderful for you! <br />
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<b>Kale & Parmesan Egg Drop Soup</b><br />
(Serves 6-8)<br />
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1 bunch kale<br />
1 tablespoon olive oil<br />
6 cups chicken broth<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/2 teaspoon garlic powder<br />
4 large eggs<br />
1/2 cup finely grated Parmesan cheese<br />
1 tablespoon pesto (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy59ChpJQO1cSgx41yPi-RNheMINlG_N8DJGwGKOJTRXy41rsn7J9BtVUR4Qbsm4yqlKzxCteuxrOAhKgnJvmE-tW8-YX2y46Paz0wytbpTlDCduJFKJ-DVVCCjsRQe_yhzuGQ27vc2Rs/s1600/kaleparmesaneggdropsoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy59ChpJQO1cSgx41yPi-RNheMINlG_N8DJGwGKOJTRXy41rsn7J9BtVUR4Qbsm4yqlKzxCteuxrOAhKgnJvmE-tW8-YX2y46Paz0wytbpTlDCduJFKJ-DVVCCjsRQe_yhzuGQ27vc2Rs/s1600/kaleparmesaneggdropsoup.jpg" height="320" width="318" /></a>Wash and dry the kale, then trim the leaves from the stem. You can save the stems to use in another recipe - chop it up as you would celery. Chop the kale into bite sized pieces; set aside.<br />
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Heat the olive oil in a large saucepan over medium-high heat. Add the kale, and season with salt and pepper. Cook, stirring occasionally, until wilted (about 3 minutes).<br />
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Increase the heat to high and add the broth and the measured amounts of salt, pepper and garlic powder, bring to a simmer. Reduce heat to medium-low and simmer until kale has softened, but isn't mushy, about 10 minutes. Meanwhile, place the eggs and cheese in a medium bowl, season with salt and pepper, and whisk until combined; set aside.<br />
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Increase the heat to medium and slowly pour the egg mixture into the saucepan, stirring to combine. Return to a simmer, stirring occasionally to break up any large pieces of egg. Add pesto, stir. Remove from heat, taste, and season with salt and pepper if desired. Serve immediately.<br />
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The facts: Calories: 136, fat: 9.6g, net carbs: 4g, protein: 10.1gLindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-70749211570374585402014-03-27T12:29:00.000-04:002014-03-27T12:31:07.157-04:00chocolate & peanut butter addictionYou guys, I am completely addicted to the combination of chocolate and peanut butter. But really, who isn't?! They're made for each other. It's like...the Lucy and Ricky of food.<br />
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My original plan was to make some kind of keto-friendly buckeye. A decadent peanut butter ball covered in chocolate. So pretty much, heaven. <br />
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A few months ago, I was melting chocolate to use in a recipe, and when I added sugar free Torani syrup, the chocolate seized. Stupidly, I didn't make the connection that it was the sugar free syrup that caused the issue, until I did the same thing yesterday when attempting this recipe and it happened again. I had used the rest of my Baker's chocolate, so I needed to come up with a plan B!<br />
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I rolled the peanut butter balls in Hershey's Special Dark cocoa, ending up with super duper tasty peanut butter truffles! These aren't crazy low carb (about 3g per truffle), but they're a nice treat.<br />
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<b>Peanut Butter Truffles</b><br />
(Makes about 20 truffles)<br />
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1 cup all natural peanut butter (check your carb counts!)<br />
1 cup almond flour<br />
1/2 cup Splenda (or equivalent sweetener)<br />
2 tablespoons dark cocoa powder<br />
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Couldn't be easier: mix the peanut butter, almond flour, and Splenda in a medium sized mixing bowl. It'll eventually turn into a texture similar to cookie dough. Roll peanut butter mixture into 1-inch balls and set them on a cookie sheet lined with parchment paper. Put the cocoa powder in a small bowl, and individually drop each peanut butter ball into the cocoa, making sure it's evenly coated. I put mine back on the cookie sheet and chilled them for a few hours, then transferred them to a plastic container for storage in the fridge.<br />
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While I do think I'll try these again with chocolate, I was definitely not disappointed by how these turned out!<br />
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The facts (for one truffle): Calories: 102, fat: 8.1g, net carbs: 3.2g, protein: 3.6gLindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-18640625649785632572014-03-26T16:08:00.001-04:002014-03-27T12:33:06.487-04:00summer bucket listI'm kind of on a mission this summer to do EVERYTHING. For the first time in a long time, I'm not in crazy pain (!!!), and I actually <i>feel </i>like being social, staying busy, doing things. And, while this is our second summer back in Pittsburgh (we bought our house last May), we were so busy doing new-home-owner type things that we didn't get to spend a whole bunch of time doing fun stuff. I want this summer to be different, man...<br />
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<tr><td class="tr-caption" style="text-align: center;">Heathy enjoying a walk in our backyard</td></tr>
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A good friend had the super genius idea to check out the <a href="http://farmtotablepa.com/" target="_blank">Farm to Table Pittsburgh</a> conference last weekend. It was a really interesting experience...lots of fresh thinking and yummy food. What I most enjoyed was seeing MY generation take an active role in changing how our society eats and lives. This brings me back to the point of this post - my <b>summer bucket list</b>, because the first two items were inspired by the conference.<br />
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<b>Grow a garden</b>. I'm a total newbie, but I want to try it. I used to be a professional plant killer, but something happened when we moved to this house, and I suddenly can keep plants alive. More to come on that, I'm sure.<br />
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<b>Spend a weekend away</b> at <a href="http://gatewaylodge.com/" target="_blank">Gateway Lodge</a>. This. Place. Looks. <i>Amaaaazing</i>. I think that's really all that needs to be said about that.</div>
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<b>Begin exploring</b> the <a href="http://www.montourtrail.org/" target="_blank">Montour Trail</a>. We're lucky enough to have a pathway in our backyard leading up to the trail - I can't wait until it's warm enough to really explore!<br />
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<b>Revisit <a href="http://www.kavicwinery.net/" target="_blank">Kavic Winery</a></b>. It's so close to us, and we had a really great experience there a few years ago. The owner was so kind and enthusiastic about his winemaking - he took some time to give us a tour, which was unexpected and wonderful! And of course, the wine was fantastic.<br />
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Keeping with the wine theme, I have a LOT of friends who would have a blast at <b><a href="http://www.paintingwithatwist.com/pittsburgh-west/" target="_blank">Painting with a Twist</a></b> in Robinson. BYOB wine studio?! Sign. Me. Up. <br />
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What's on your summer bucket list?<br />
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Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com1tag:blogger.com,1999:blog-7301552239166645444.post-47222631000129111112014-03-24T10:09:00.002-04:002014-03-24T10:09:47.162-04:00this week...I cannot believe that temperatures are in the low 30s again. It's just...cruel.<br />
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Spring has to come soon, right? ...<i>right</i>?<br />
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In the meantime, here's my wish list for this supposed early spring week:<br />
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Inspired by <b>Bath and Body Works new <a href="http://www.bathandbodyworks.com/product/index.jsp?productId=29531286&cm_sp=BC-_-New%21+French+Lavender+%26+Honey-_-New%21+French+Lavender+%26+Honey&cp=12586965.12587138.33886146" target="_blank">french lavender & honey fragrance</a></b>, I must locate and acquire every lavender & honey scented item that has ever been created. I'll start with <a href="http://www.etsy.com/listing/165997999/lavender-honey-soap-radiant-fettle?ref=shop_home_feat_2" target="_blank">this</a> lavender & honey soap, from etsy shop owner <a href="http://www.etsy.com/shop/RadiantFettle?ref=l2-shop-info-name" target="_blank">RadientFettle</a>, thank you very much.<br />
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I also am really looking forward to taking a few minutes to <b>read the current issue of </b><a href="http://www.tablemagazine.com/" style="font-weight: bold;" target="_blank">Table Magazine</a>. I really enjoyed the<a href="http://farmtotablepa.com/" target="_blank"> Farm to Table Pittsburgh</a> conference this past weekend, where I picked up this free issue of the magazine. Lots of fresh ideas and truly inspiring people! It's so great to hear what types of awesome things are going on in Pittsburgh. Follow <a href="https://twitter.com/TABLEMagazine" target="_blank">Table Magazine</a> and <a href="https://twitter.com/FTT_Pittsburgh" target="_blank">Farm to Table Pittsburgh</a> on twitter!</div>
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One of my best friends recently introduced me to the absolutely insanely wonderful Gold Canyon Candles. I'm serious...I'm an admitted candle snob, and these blew me away. I'm super excited to <b>pick out a few candles from <a href="https://kendrabailey.mygc.com/Home" target="_blank">Kendra's online shop</a></b>.</div>
Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com2tag:blogger.com,1999:blog-7301552239166645444.post-23027211838473363032014-03-23T18:29:00.002-04:002014-03-23T18:54:05.472-04:00a few words on ketoI love eating a ketogenic diet. I feel healthier, more rested, less achy...just, better.<br />
<ul>
<li>I sleep <i>waaaay </i>better. I am a horrible sleeper and I always have been. At my worst, I was sleeping between 5-6 hours a night and would wake up at least 20 times a night (for real). Now, I sleep 7-8 hours, wake up between 5-10 times, and feel rested in the morning.</li>
<li>I'm less achy. My dogs go outside via the basement door - so within a minute of waking up, I'm walking downstairs to let them out. Right before I started keto, my knees were so sore that the trek downstairs was difficult. I'm 28, so that's just not cool. I don't really have joint pain anymore, and my back pain is way less.</li>
<li>My mind is less of a disaster. If you know me, you know that I'm constantly forgetting something. My brain just seems to work better since I've started keto. I'm less scatterbrained (I said LESS) and studying for exams is so much easier.</li>
<li>I've lost 30 pounds. I think that one speaks for itself.</li>
</ul>
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Having said all of those beautiful things, I'm clearly <i>so </i>not an expert. I also suck at explaining things. If you'd like to learn more about keto and how to get started, read this, and then read it again:</div>
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<a href="http://www.reddit.com/r/keto/wiki/faq" target="_blank">http://www.reddit.com/r/keto/wiki/faq</a><br />
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As far as specifics on how I eat, I try to stay around 20g of carbs a day, and most of my carbs come from vegetables. I also eat between 1200-1400 calories a day, which is made possible thanks to my personal daily ratio of 72% fat, 23% protein, 5% carbs. I keep track of all of this with <a href="http://www.myfitnesspal.com/" target="_blank">MyFitnessPal</a>, which also has an iPhone app (add me: anistarz). I'm not a nutritionist, but I've done my own research. Do yours, too, if this interests you!<br />
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My shopping list typically includes:<br />
<ul>
<li>lots and lots of eggs</li>
<li>heavy cream</li>
<li>unsweetened coconut milk (I like <a href="http://silk.com/products/unsweetened-coconutmilk" target="_blank">Silk</a>)</li>
<li>cottage cheese (not all that low carb, but still a good snack)</li>
<li>cream cheese</li>
<li>cheese of every kind, nationality, shape, size, color...yeah, cheese.</li>
<li>pepperoni, salami, prosciutto, etc., mmmm.</li>
<li>low carb wraps (I like Don Pancho brand)</li>
<li>bacon</li>
<li>sausage</li>
<li>canned tuna</li>
<li>chicken thighs, breasts, legs</li>
<li>beef roasts, steaks, ground </li>
<li>fish</li>
<li>nuts (just be careful of carb counts, always double check!)</li>
<li>peanut butter</li>
<li>salsa (once again, check labels! <a href="http://www.salsaxochitl.com/" target="_blank">Xochitl </a>is great)</li>
<li>almond flour </li>
<li>butter</li>
<li>coconut oil</li>
<li>super dark chocolate (80% cocoa and up!)</li>
<li>produce including: spinach, kale, broccoli, asparagus, Brussels sprouts, celery, snow peas, raspberries</li>
</ul>
</div>
Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com2tag:blogger.com,1999:blog-7301552239166645444.post-3184470808073483832014-03-23T18:13:00.001-04:002014-03-23T18:13:24.577-04:00low carb go-to mealsWe all have favorite go-to meals and dishes...recipes that are sometimes so simple they're hardly recipes, or dishes that you can make from memory because you make them so often. Definitely helpful when you're trying to stick to a certain diet. Here are some of my favorites...<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBLcvAcHp3Lljs2sqjy-SV3uN8-ugSF2tYY3zx_v7Cf8gGnyoDrS5JcjNdR6lDMx5mdZpSavUzII_sfF__s4NJEh2URMxODA_AAJFZvLQrq2Ilz2fit2yZMy6uEigmMM81549F0Yzny4/s1600/2014-03-23+11.18.03-2+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBLcvAcHp3Lljs2sqjy-SV3uN8-ugSF2tYY3zx_v7Cf8gGnyoDrS5JcjNdR6lDMx5mdZpSavUzII_sfF__s4NJEh2URMxODA_AAJFZvLQrq2Ilz2fit2yZMy6uEigmMM81549F0Yzny4/s1600/2014-03-23+11.18.03-2+(2).jpg" height="320" width="320" /></a><ul></ul>
<b>Keto Crepes</b></div>
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2 oz. cream cheese<br />2 eggs<br />3 pumps sugar free vanilla Torani syrup (or equivalent sweetener)<br />butter<br /><br />Blend ingredients until frothy. Over medium-low heat, add a tablespoon of butter to a hot pan. Once melted, add some batter to the pan (I make mine about the size of my fist). After a minute or two, you'll see the edges begin to slightly brown and firm up - this is when you flip. Cook for another minute or so until golden brown on both sides. <br /><br />I like to use a sugar free syrup with these, but I've been thinking about serving them with fresh raspberries...yum! These are great to make ahead on a weekend and warm up during the week, too.</div>
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The facts: Calories: 342, fat: 28g, net carbs: 3g, protein: 16g</div>
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<b>Coconut Milk Latte</b></div>
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8 oz. unsweetened coconut milk (I use Silk)<br />1 tablespoon heavy cream<br />Double shot of espresso<br />Any flavor sugar free syrup</div>
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I've worked really hard to find the ingredients to make as close to a "normal" latte as possible. I tried almond milk, flax seed milk (yuck!), I tried just drinking americanos...I needed my morning latte. I stumbled upon Silk's unsweetened coconut milk, and with a little experimenting, came up with this formula. I steam the heavy cream and coconut milk together. Make sure you shake the coconut milk well prior to pouring it, or else it can get a little grainy. </div>
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The facts: Calories: 97, fat: 9.7g, net carbs: 1.4g, protein: .1g</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthcrWoPMHpTlvCO5OyL1Fb0k10LjUnUUwZKLg_7WZRHXR6hHeCVfDbU1heTe5Hco1RtLsioJhiEfREFeFtbMlq_e60fjzW19zGoMMPX7DfWoZxbaxaFiBldv437UfrZgCmG0qAl6CeiI/s1600/tumblr_mu45fdaHkV1sgmbcqo1_1280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthcrWoPMHpTlvCO5OyL1Fb0k10LjUnUUwZKLg_7WZRHXR6hHeCVfDbU1heTe5Hco1RtLsioJhiEfREFeFtbMlq_e60fjzW19zGoMMPX7DfWoZxbaxaFiBldv437UfrZgCmG0qAl6CeiI/s1600/tumblr_mu45fdaHkV1sgmbcqo1_1280.jpg" height="245" width="320" /></a><b>Holy Grail Pizza Crust</b> (original recipe from <a href="http://cookyscreations.blogspot.com/2012/06/holy-grail-of-ketolow-carb-pizza-crust.html" target="_blank">Cooky's Creations</a>)</div>
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1 1/2 cups shredded cheese (a mixture of mozzarella and cheddar is best)</div>
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1-2 Tbsp cream cheese</div>
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3/4 cup plus or minus 1-2 Tbsp almond meal</div>
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1 egg</div>
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Place the cheese in a med bowl; microwave till melted. Let cool enough to handle with your hands, then add cream cheese, egg, and almond flour. Mix with hands and form a ball - it'll be super sticky, so you can add a little more almond flour at a time.</div>
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Set the dough aside. I use my pizza stone to cook this, with parchment paper on top of it. Spread the dough evenly and thinly on the parchment paper. Broil for 5 minutes, until the crust is evenly brown. Remove from the oven and carefully flip the pizza (I think the easiest way to do this is just use a second sheet of parchment paper to flip it onto) and broil for another five minutes. Remove again, top with your favorite toppings, and broil once more until the cheese is melted and delicious looking!</div>
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Serves 4.</div>
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The facts (FOR CRUST ONLY): Calories: 294, fat: 23.7g, net carbs: 4.2g, protein: 18.2g</div>
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<b>Pound Cake</b> (recipe from <a href="http://genaw.com/lowcarb/pound_cake.html" target="_blank">Linda's Low Carb Menus & Recipes</a>)</div>
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1/2 cup butter, softened </div>
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4 ounces cream cheese, softened </div>
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1 cup granular Splenda or equivalent liquid Splenda </div>
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5 eggs </div>
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1 teaspoon lemon or orange extract, optional </div>
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1-2 teaspoons vanilla </div>
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6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons) </div>
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1 teaspoon baking powder </div>
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1/8 teaspoon salt </div>
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Lemon or orange zest, optional</div>
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Beat the butter, cream cheese and Splenda with an electric mixer until smooth. Add the remaining ingredients and beat well. The mixture should look like thick cake batter. Pour into a greased 9-inch round cake pan. Bake at 350ยบ 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. The cake will be golden brown and firm to the touch when done.</div>
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Makes 8 servings </div>
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The facts: Calories: 346, fat: 31g, net carbs: 6g, protein: 10g</div>
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Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-64468659587119183992014-03-23T16:07:00.001-04:002014-03-23T16:14:28.759-04:00cheese. burger. soup.Okay, this doesn't look fancy. It may even look kind of gross. BUT PLEASE. Please make this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAbMZV_QFRaIGKzT51meHZX11zWPlS7in-mVFvpts2FAEXBGFVHpKrQGZghInLWP_Gcl8CYhPrOrNQOtbuZg53tA2WCFzcHy_aRZ3U3mRdLeEHF_HIdXaCztMvsQViZZkVVDLDK9e1LM/s1600/2014-03-23+13.36.27-2+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAbMZV_QFRaIGKzT51meHZX11zWPlS7in-mVFvpts2FAEXBGFVHpKrQGZghInLWP_Gcl8CYhPrOrNQOtbuZg53tA2WCFzcHy_aRZ3U3mRdLeEHF_HIdXaCztMvsQViZZkVVDLDK9e1LM/s1600/2014-03-23+13.36.27-2+(2).jpg" height="320" width="320" /></a></div>
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One of my favorite things about eating keto is that I'm rarely hungry. Coming from someone who absolutely liiiives to eat, who starves on typical calorie restricted diets, this is HUGE. Higher fat foods with low carb counts keep us fuller longer. It's just a fact. Keto allows me to eat 1200-1400 calories a day without wanting to kill someone. (I'm not an expert, I just know what's worked for me.)<br />
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Cheeseburger Soup (makes 8 servings)<br />
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6 oz. bacon<br />
1 lb. ground beef<br />
1 teaspoon steak seasoning<br />
Salt and pepper, to taste<br />
8 oz. cream cheese<br />
2 cups shredded sharp cheddar cheese<br />
1 1/2 cups beef broth<br />
1/2 cup heavy cream<br />
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Chop the bacon into small pieces and cook over medium heat until crisp. Remove from pan, drain bacon grease. Add ground beef to the pan, add steak seasoning and salt & pepper. Cook until browned. Drain off fat. Add the cream cheese and shredded cheese to the pan with the beef. Once melted, add broth and heavy cream. Add cooked bacon back to the pan, reduce heat to medium low and simmer for 20 minutes.<br />
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The facts:<br />
Calories: 325, fat (g): 29.1, carbohydrates (g): 1.4, fiber (g): 0, protein (g): 24.5Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com2tag:blogger.com,1999:blog-7301552239166645444.post-53505761262056220132014-03-23T15:49:00.002-04:002014-03-23T15:49:04.820-04:00oh hey there...<div class="separator" style="clear: both; text-align: left;">
I'm back. Woo hoo!</div>
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Read the <a href="http://sogrowtallsugarcane.blogspot.com/p/about.html">about</a> page for a quick update on what's been going on here. I'm super excited to once again share recipes and talk about what we've been eating - especially since Mike and I have been following a <a href="http://www.reddit.com/r/keto" target="_blank">ketogenic diet</a> for about eight months now. <br />
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I'll be posting a ton of tasty low carb recipes, so get ready for that! I also am looking forward to posting more about life in general...since I actually <i><b>have </b></i>a life again. <br />
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And now, without further ado...I'd like to present an illustrated list of things that have happened since I last blogged.<br />
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We bought a house!</div>
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...and then our yard flooded.</div>
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Puppies happened (I know, shocking).</div>
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I cooked some delicious low carb goodies.</div>
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We played outside!</div>
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Saved the best for last - so much love.</div>
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...happy Sunday, guys.</div>
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<br />Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-73445889924147318222012-03-18T17:40:00.008-04:002012-03-18T17:56:46.777-04:00Orlando!<div style="text-align: left; "><span ><span>I was in Orlando a few weeks back for the ASSA National - a great opportunity to spend time with friends I rarely see, see lovely dogs...and eat! I chose to hang out with some awesome people that know </span><b>great</b><span> food, and one particularly awesome friend found</span><span> </span><span><span>a fantastic restaurant called </span></span><a href="http://www.theravenouspig.com/">The Ravenous Pig</a><span><span>.</span></span></span></div><div><span ><br /></span><div style="font-style: normal; font-variant: normal; line-height: normal; "><span >They've got "truffle fries" on their menu, and honestly, they were the tastiest fries I've ever had. I can't really think about them, because then I might do something stupid like buy a plane ticket to Orlando...</span></div><div style="font-style: normal; font-variant: normal; line-height: normal; "><span ><br /></span></div><div style="font-style: normal; font-variant: normal; line-height: normal; "><span >Also on their menu is a wonderful salad made of greens, avocado, radish, pickled beets, goat cheese, pistachios, and an herb vinaigrette. My rendition was pretty yummy, though it wasn't quite the same! </span></div><div style="font-family: Georgia, serif; font-style: normal; font-variant: normal; line-height: normal; "><span><br /></span></div><span style="font-family: Georgia, serif; font-size: 100%; "><span style="margin-right: auto; margin-left: auto;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fMVp5UHwNOjDn7lCRJL721N_Y4UDS30tQAtmlGZAP7XaKOH-2GFyG6Vdb0ESEQhjmclzEk2YJcDyneDXXqJNT05_WE-yM16727UqfnYQs3YJKLz363oaUHCJAIR30jkY2wyY2jzI_Jw/s320/IMG_0284.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721357215464791106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></span></span><div style="font-family: Georgia, serif; font-size: 100%; "><div style="text-align: left; "><span>I brought home some oranges (duh!) and today, made fresh squeezed orange juice. Mike enjoyed the process, too. :) </span></div><div style="font-family: Georgia, serif; text-align: center; "><br /></div><div style="font-family: Georgia, serif; "><div style="text-align: center;"><img style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 198px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6NkFQ1GzsAGHHEiO6wx-wGkqOi5q8Dd_IQ93udpEPYVQsdummof5nhnXr5vM7KOu_Nxn8N2bE04hVHZg8ZsGnK2NhzksFjBQo0Gd4xef_KtyF5jGZUurybIHssDt_5Ai5kFzrPmj_8o/s320/IMG_0286.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721357639826662770" /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><br /></div></div></div></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-69767250232317549262011-06-23T11:40:00.013-04:002011-06-23T12:18:48.629-04:00what we've been eating...Eeep, it's been a long time since I posted anything. I've admittedly been in a bit of a funk and just haven't felt like writing :/ <div><br /></div><div>Okay, so here's a question. This past week, I switched up my grocery shopping a bit. Normally, Mike and I go shopping and we get what's on our list (the staples) and then kind of wander around and buy what sounds good to us. This time, I picked out recipes first - and then went shopping according to what ingredients I needed for the recipes. I spent $185. For two of us. I almost fell over at the check-out.</div><div><br /></div><div>Do you find that it's cheaper to plan out recipes and then buy? Or the other way around?</div><div><br /></div><div>A few things we've been eating:</div><div><br /></div><div><b>Grilled Tuna, Ginger-lime Carrots, & Green Beans</b></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN20gDqj2-yOLhCm1G0XO3G1yXK0vTT_ecvAn9zJAD7fUy_4awqzSzHchPj9LWGVVT6pNyF4LtSHIkbx7zH0bpsTkQhJ3jMOlS0vFphQqynmQtOxVZyA7WZWZiPniLIU7y6Q0_ArbdS0Q/s320/DSCF3561.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5621443080541237730" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Tuna steaks with a tasty marinade (see it below), simple green beans with olive oil, salt and pepper, and <a href="http://www.foodandwine.com/recipes/ginger-lime-baby-carrots">this awesome recipe</a> for ginger-lime carrots. You know those glazed, really buttery carrots that are not exactly good for you? This is a lighter version, with a kick from some sriracha. A keeper for sure!</div><div><br /></div><div><b>Grilled tuna marinade</b> (from <a href="http://southernfood.about.com/od/freshtunarecipes/r/bl10630a.htm">about.com</a>)</div><div><br /></div><div><div>2 tablespoons dijon honey mustard</div><div>1 tablespoon olive oil</div><div>2 teaspoons soy sauce</div><div>2 tablespoons rice wine vinegar or white vinegar (I used my peach balsamic, actually!)</div></div><div><br /></div><div><br /></div><div><b>Pounded Walnut Strozzapreti & Veggies</b></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIh0_UGUfhPGhySoKlHEqs3KR63YBjuqpbOptVBMfn7J5RrcpE1gSIOfrqEzRaNUm4b0cbFZVf3_rvk48ly2BBVhpds-8ly-62RPCGUPFZbxE_mmanLT6sEgX7hJH3DoEfb2Yf6JnRs-I/s320/DSCF3622.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5621443707123148114" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Last night we had pounded walnut strozzapreti (recipe <a href="http://www.101cookbooks.com/archives/pounded-walnut-strozzapreti-recipe.html">here</a>) with some sauteed zucchini and grape tomatoes. The pasta was really good, despite the fact that Mike hated on me a bit for how fattening it was ;) My point of view? It's full of good-for-you fats like walnuts and olive oil. Not the type of recipe I'd make every day, but every once in a while it can't hurt!</div><div><br /></div><div><br /></div><div><b>Tomato, Mozzarella & Basil Salad</b></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUGXxrXcNT-P7VwVeq6BJnpDlpgce3NDHnuX96zi4qgCZCJ78jBmIQJEufMFKbHIJpm_j8KbkMYhVr9tOt7ROPBreZCmgdTGqyZyleiOd-bpFgKYt9cYre5bckJNuly9AeQLvXdBBnUA/s320/DSCF3619.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5621444870842344114" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>My lunch a few days ago :) Fresh tomatoes, mozzarella, basil, lots of pepper, and some olive oil with my peach balsamic vinegar. Soooo yummy.</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com1tag:blogger.com,1999:blog-7301552239166645444.post-55963144513119822632011-06-15T16:34:00.004-04:002011-06-15T16:57:50.998-04:00i don't even like broccoli...but there's one recipe for broccoli I <b>do</b> like, and Mike's mom introduced me to it! Broccoli is the only vegetable I don't like, but for some reason, when you roast it, I'll eat it. I don't know why. It still tastes like broccoli, looks like broccoli...yeah, I dunno. <div><br /></div><div>In any case, I roasted it with the lemon olive oil I bought earlier today. OH. MY. GOODNESS. So tasty.</div><div><br /></div><div>We also had grilled chicken which was marinated in the peach vinegar (also purchased earlier!), lemon olive oil, Dijon mustard, herbes de provence, garlic powder, salt & pepper.</div><div><br /></div><div>And then we had dessert. We never have dessert. Today, however, I found a recipe for chocolate truffles. I had to make them, or else I would just fall over and die. Yep. They've got about 50 calories each, and are super good. It's posted after the broccoli (that way you need to look at something that's good for you, first!)...enjoy!</div><div><br /></div><div><br /></div><div><b>Roasted Broccoli</b></div><div><b><br /></b></div><div>1 large bunch of broccoli</div><div>4-5 tablespoons olive oil</div><div>1 teaspoon salt</div><div>freshly ground pepper</div><div>3-4 garlic gloves, sliced</div><div><br /></div><div>Preheat the oven to 425 degrees. Spread the broccoli on a cookie sheet and toss with the olive oil. Add the salt, pepper, and garlic. Roast for 20-25 minutes - you want the broccoli to be crisp and slightly browned. When it comes out, sprinkle a little more olive oil and some lemon juice. Mike's mom always adds pine nuts, which are sooooo yummy on this, but I didn't splurge on them today :)</div><div><br /></div><div><br /></div><div><b>Weight Watcher's Vanilla Fudge Truffles</b> (recipe from <a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=69081">here</a>)</div><div><br /></div><div><div>2 Tbsp unsweetened cocoa </div><div>1/2 cup(s) unsweetened cocoa </div><div>1 cup(s) powdered sugar, sifted </div><div>1/2 cup(s) low fat cream cheese, at room temperature </div><div>1/2 tsp vanilla extract </div><div><br /></div><div>Reserve 2 tablespoons of cocoa powder on a sheet of wax paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend remaining ยฝ cup of cocoa powder, powdered sugar, cream cheese and vanilla extract.</div><div><br /></div><div>Drop cream cheese mixture by rounded teaspoons into reserved cocoa powder, making 24 truffles; roll into balls, and refrigerate until firm, about 1 to 2 hours. Yields 1 truffle per serving.</div></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-9193791256863297202011-06-15T13:10:00.002-04:002011-06-15T13:17:49.018-04:00lunch!<div style="text-align: left;">It's the little things in life. I just found white peach balsamic vinegar and lemon olive oil at our grocery store. It may have made my day.</div><div><br /></div><div>I came home and made a deeeeelicious salad: spinach, beets, walnuts, blue cheese, and a simple oil and vinegar dressing made with my two tasty finds.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1v0o1Pn0YGF3YQcuk0NMWsXSCM-YdDtGgi869vNPnMuN6NqITgXvS-WUjXY9pqE9zT0qyalmIHfIUQkpc2GcSksMLdRb5hvrfWtwA-fsggaibQxME8idSF_1L8FltUnFdnPGVXsFWSg/s320/salad.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5618496728814224978" /></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-44713295001169016352011-06-15T10:25:00.006-04:002011-06-15T11:06:48.527-04:00comfort food<div style="text-align: left;">I don't remember the last time I made a dinner that lacked something green. I feel kind of guilty about it. Every once in a while, though... you gotta have some comfort food.</div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtr-6ZvmTUEUHUwuwCO2l1mIPH0T4jWInn0HPy6OLaprElUziTNG2sBCBrrAMLeybJHXcpyYj2s2ac3YSFbO8aCAMkWGLmx9O4jGJtkqECtvdugTRwirrUije5zYjumPK84RWZJTGSBh0/s320/chickenfingers.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5618462602569105538" /></div><div><br /></div><div>These honey-ginger chicken fingers were inspired from <a href="http://tastykitchen.com/recipes/main-courses/crispy-honey-ginger-chicken-fingers/">this</a> recipe at <a href="http://www.tastykitchen.com/">Tasty Kitchen</a> and I've been waiting to try <a href="http://noblepig.com/2011/06/05/salt-and-vinegar-potatoes.aspx">this</a> potato recipe from one of my favorite websites, <a href="http://www.noblepig.com/">Noble Pig</a>. They're salt and vinegar potatoes with rosemary - definitely a recipe I was anxious to try! The chicken fingers were <b>hands down</b> some of the best I've had. I made a honey mustard mayo dip to go with it. Definitely something I'll make again!</div><div><br /></div><div>I'm so, so, so bored. I'm ready to be (gasp!) back to work, and doing my normal things. Unfortunately, I know my body isn't ready. I'm still overdoing it some days - yesterday, for example. And then I wake up feeling like I'm 80. Not good times. I do think that I'm going to head to the gym today (No one freak out, okay?) and walk on the treadmill. </div><div style="text-align: center;"><br /></div><div>To keep me entertained, here are some recipes I want to try in the near future:</div><div><br /></div><div><b>(Healthy) 5 Minute Chunky Monkey Ice Cream<br /></b><br /></div><div><img src="http://cms.smithfield.com/images/uploads/guest_blog/primary_images/chunky-monkey-ice-cream.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 497px; height: 330px;" border="0" alt="" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>[from <a href="http://smithfield.com/guest_blog/entry/after-school-snack-5-minute-chunky-monkey-ice-cream">Smithfield</a>]</div><div><br /></div><div><br /></div><div><b>Creamy Mints<br /><br /></b></div><div><b><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsFuJHlGIuDKUyYL3WeDZHdnDIYdcfRCtCnt92PofsfuebJkhzOog2QkAxoezyVp-1jzZC-UuRssS8lMWR3dFlqyaedkRQjTAd6cl8ys0ObH1nLdWRw6MpyLu-1boZIk3ox-k-HJt3_L-/s1600/IMG_2090asm.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 500px; height: 607px;" border="0" alt="" /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div>[from <a href="http://kitchentrialanderror.blogspot.com/2011/05/creamy-mints.html">Kitchen Trial and Error</a>]</div><div><br /></div><div><br /></div><div><b>Meyer Lemon Mousse</b></div><div><b><br /></b></div><div><b><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-Ed5-UHEBG3K-Om01Du-nrtehDJZi0xg0UR7Te8lNH900803vAf1qx_TIZO8aHcVBwGc_pUsjgdsX67QDGKZZMr2c8DWJDAWlOkAQpe71A0uO3c3nKHY8PRf4V17f-egrG6wqyQoQaI/s400/062.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 333px;" border="0" alt="" /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div>[from <a href="http://dreamaboutfood.blogspot.com/2011/04/meyer-lemon-mousse-low-carb-and-gluten.html">All Day I Dream About Food</a>]</div><div><br /></div><div><br /></div><div>Fleur de Sel and Caramel</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1r83M0j84MJ8WjWuCAcbg8PobKiF1qGHd95JS3XeF2d4M_k2jQFDeppQWjlU6lqPlYl_jXL3ZQ4N7tdqQI-3wHb_ZRI_A2tJyz2FuwE86EpBBnuDANlJxtjd628LyUfJVSlGbMxtsUg/s400/salted+caramels+012.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" border="0" alt="" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><br /></div><div><br /></div><div><br /></div><div>[from <a href="http://foodandpaper.blogspot.com/2008/01/fleur-de-sel-and-caramel.html">Food and Paper</a>]</div><div><br /></div><div>Aw, crap. Are you sensing a pattern here?</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-38888294357896914352011-06-13T19:36:00.006-04:002011-06-13T20:03:47.402-04:00summer is here :)<div style="text-align: left;">A few yummy things I've been eating lately...</div><div style="text-align: left;"><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbd1OZUxidJRwD9tDjEZrRhBzv-A9XeAk0qNVXEXwQ9jqHSxlk-8rwk-KpHOjU4v0pllcrn2CXnL9J5h5aOryfyaZ-PKWGUfxS40WDnLlgmk4TwLklB_2Ew0xmD0kqrrAFEGZHMWs8b2U/s320/tomatosand.jpg" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5617854098645780082" /></div><div style="text-align: left;"><div style="text-align: center;"><b>Tomato & mozzarella sandwiches</b></div><div style="text-align: center;">...with lots of freshly ground black pepper :)</div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhXoK7z4DWAXHls1_C8zpl4JI_rir55jzVttT_GoMizG5s22ixn1oK2GfM14if1lo8BSF4EiV_kdQxgmddsK8cmIgFCeQHUoUK2ax6aZRZu7hmr-q-hbIXgrqOx46g3Im-vbt4GdX9Ig/s320/strawberry.jpg" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 240px; height: 320px; " border="0" alt="" id="BLOGGER_PHOTO_ID_5617854104868264338" /></div><div style="text-align: center;"><b>Strawberry Spritzer</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">5-6 ripe strawberries</div><div style="text-align: left;">1 teaspoon sugar</div><div style="text-align: left;">1/2 lemon, juiced</div><div style="text-align: left;">splash of white grape juice</div><div style="text-align: left;">sparkling water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Muddle the strawberries and add the rest of the ingredients...mmmm!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I found this link today: <a href="http://www.nytimes.com/2009/07/22/dining/22mlist.html">101 Simple Salads for the Season</a> - there are so many great ideas here. I want to try tons of them!</div></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-17386536110786033192011-06-13T19:02:00.003-04:002011-06-13T19:34:50.159-04:00my first (successful!) attempt at ribs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWiJ88bNe-WdV4yJ6rFWiocAV8b_gWLHRp7iQTmIjzjU20Z1KgEWcHTxD7s3E6iH0CYugc_ZZau_9mSA7WBImz7X1A84VNl5YoDL3AX8RfAoATdDyGSrEDabFXwCk5M4eDeAvup_JuqM/s1600/ribs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWiJ88bNe-WdV4yJ6rFWiocAV8b_gWLHRp7iQTmIjzjU20Z1KgEWcHTxD7s3E6iH0CYugc_ZZau_9mSA7WBImz7X1A84VNl5YoDL3AX8RfAoATdDyGSrEDabFXwCk5M4eDeAvup_JuqM/s320/ribs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5617851725866206274" /></a><br /><div>I had to run to the store today to get stamps and a few other essentials, and I can't help but wander around a bit when I'm at our grocery store. It's a wonderful place to waste money and time. They had baby back ribs on sale today, which kind of intimidated me...but I went for it! I also grabbed a bottle of Fisher & Weiser's <a href="http://www.jelly.com/product.php?prod=FWG000036">Original Roasted Raspberry Chipotle Sauce</a>, which Mike and I noticed the last time we went grocery shopping. It was a little pricey so we decided against it...though I notice that when I go to the store myself, I end up with a lot of the other items that have also been placed in this category.</div><div><br /></div><div>I came home and researched the best method to make ribs for approximately an hour. One of the good things about being off of work due to this surgery is that I can do things like dedicate an hour to finding the best way to cook ribs.</div><div><br /></div><div>I am by no means a rib expert, but here's what I came up with:</div><div><br /></div><div>1 whole rack pork baby back ribs</div><div>1 cup brown sugar</div><div>5 tablespoons <a href="http://www.amazon.com/Morton-Bassett-Organic-Cajun-1-8-Ounce/dp/B000HQRK00">Morton & Bassett Cajun Spice</a> blend, though you can use any combination of spices that you'd like</div><div>1 teaspoon salt</div><div>1 tablespoon onion powder</div><div><br /></div><div>1. If the ribs have that gross membrane on one side, remove it. </div><div>2. Prepare the dry rub by combining the brown sugar, cajun spice blend, salt, and onion powder. Rub the mixture all over the ribs, pressing down a bit to make sure it sticks. I cooked these ribs on a cooling rack on top of a cookie sheet, so at this point you can stick them on the rack (put down some foil on the cookie sheet to keep it clean) - cover with plastic wrap and let sit in the refrigerator for an hour or two.</div><div>3. After they marinate, let the ribs sit at room temperature for about an hour. Preheat the oven to 275 degrees.</div><div>4. Remove the foil from the cookie sheet and fill it with about 1/4 inch water. Cover tightly with foil, and bake for about two hours. </div><div>5. We then moved the ribs to the grill and grilled them with some of the raspberry chipotle sauce, which was reeeeeeeally tasty. </div><div><br /></div><div>I've been wanting to try <a href="http://smittenkitchen.com/2011/05/ribboned-asparagus-salad-with-lemon/">this</a> ribboned asparagus salad from <a href="http://www.smittenkitchen.com/">smitten kitchen</a> for so long, and I thought tonight would be a good time to try it. The cold, crunchy salad was great with the ribs, and the simple dressing is right up my alley. </div><div><br /></div><div>We were stuffed :) definitely a yummy dinner!</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-64576102427903027322011-06-09T15:50:00.002-04:002011-06-09T15:53:47.841-04:00sheep cupcakes?!<div style="text-align: center;"><br /></div><div style="text-align: left;">OH MAN, I just found a link that shows you how to make <a href="http://www.oprah.com/food/Marshmallow-Sheep-and-Nesting-Baby-Bluebird-Cupcakes">marshmallow sheep cupcakes</a>. </div><div><br /></div><div style="text-align: center;"><img src="http://static.oprah.com/images/tows/201009/20100916-pktg-martha-stewart-recipes-5-300x205.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 205px;" border="0" alt="" /></div><div style="text-align: left;">I totally want to make these for our sheltie club's Christmas party or something! </div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-91005729059889621532011-06-09T14:10:00.009-04:002011-06-09T14:26:23.049-04:00a few inspiring things<div style="text-align: left;">I haven't driven anywhere since my surgery, and I've been extremely bored the past few days. I've looked at a <b>lot</b> of blogs. These are a few things I found that stood out - enjoy!</div><div><br /></div><div style="text-align: left;"><b>Infused Sugar</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIrs6XRXO2ZtrWmehGOyWZiOUXQEBAvIyNjSTuyJ8tPj90LNBxvXVbCQT2q15H0nxox-AOxfvIRJsVlAzfWwEN7E2yaLBetA1PhEG5qsOisApFTqlSHxt6Nlwg1W1mrhNql54IRR_EH0/s320/InfusedSugar3.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 234px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5616285241567240514" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /><br />[from <a href="http://www.sugarandcharmblog.com/2011/06/infusing-sugar.html">Sugar and Charm</a>]</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I really want to try this! It sounds like a wonderful, simple idea.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Rainier Cherry Muddler</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6hfQg3xodManAdpOZPMCCzhBJdFy2-nUh9mPt_A26tnV75SqzJZ8JrYqbIAakQltE3Qk0ahMU-jo7tvP2ATzRBuFz9k1JX2hoqIJhjeXUSQKivTQG2iOK7QmmG2gaq7tStI-33D2Rj8/s320/MUDDLER_0005.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 236px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5616286032626346418" /></div><div style="text-align: left;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div style="text-align: left;"><br /><br /><br />[from <a href="http://sproutedkitchen.com/?p=2959">Sprouted Kitchen</a>]</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I can't even put into words how much I want to try this right now.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Dried Strawberries</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnLZib1poY8tAO9K4SZDSy-pGvGpvQtJTClLV31PTHPX7mzCGhzYhd36D8I_65nM7WEN9tOQjO4kg7_7UxlFmlr4iZTScB2R1yrtKVUEQ35i-1txtQMKa6ulqtM_b2uDfQMdhVtEug_4/s320/IMG_9762.png" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 217px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5616286763761733570" /></div><div style="text-align: left;"><br /><br /><br /><br /><br /><br /><br /><br /></div><div style="text-align: left;"><br /><br /><br /><br /><br /><br />[from <a href="http://www.sayyestohoboken.com/2011/06/making-dried-strawberries.html">say YES! to hoboken</a>]</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mmmmmmmm.</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-20751968749186019522011-06-09T08:41:00.002-04:002011-06-09T09:15:24.290-04:00green olive and almond tapenadeI'd like to start off by apologizing to my mother. Mom, I know you've been proud of me up until this point in my life, and I'm sorry to let you down. But I'm posting a recipe that has olives in it. I hope you can forgive me.<div><br /></div><div>I was in the mood for a salty snack today and decided I'd try to make some tapenade, which is one of my favorite things - but have you ever seen it in the grocery store? It's so expensive! I'm also on an almond kick lately. They've got a ton of <a href="http://www.ihealthdirectory.com/almonds-health-benefits/">health benefits</a>, so I've been adding them wherever possible. I thought the combination would be pretty good, and I was right. </div><div><br /></div><div><b>Green Olive & Almond Tapenade</b></div><div><br /></div><div>1 cup green olives</div><div>1/2 cup almonds</div><div>1 teaspoon lemon juice</div><div>1 tablespoon capers</div><div>2 cloves garlic</div><div>2 tablespoons olive oil</div><div>pepper, to taste</div><div><br /></div><div>Throw it all into a food processor and combine.</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-41912141846177642592011-06-08T16:08:00.009-04:002011-06-08T19:38:09.302-04:00i love my grill (and my grill master)<div style="text-align: left;">Tonight we had turkey burgers. Here's the thing. I <b>love</b> ground turkey. I use it all the time, and I think that everyone else should, too. In fact, I have never bought ground beef. Isn't that weird?</div><div><br /></div><div>A 4 ounce serving of ground turkey has about 160 calories, whereas the same serving size of ground beef (85% lean) has about 240. I think that's a significant difference! And when you can have a burger with yummy toppings for about 230 calories, even better. </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R30AHl6b6Inj2iPeAdAwTrYNd_zF67qTH6obD65Q3PTCGLemNimdns7hdkDWEBd6muj65RAXSCga_8bQpny4O1CMET1mSPRQuU6ybvTN10_umTNm-BqFQmBRGz_Uk_v_mRcjbu9G5hE/s320/turkeyburgers.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615993861172458530" />I had some pesto in the fridge as well as some red peppers that we needed to eat, so the burgers (that I found the recipe for <a href="http://allrecipes.com/Recipe/actually-delicious-turkey-burgers/Detail.aspx">here</a>) were topped with roasted red peppers and a pesto mayo that I mixed up. One of my earlier <a href="http://sogrowtallsugarcane.blogspot.com/2011/05/roasted-red-pepper-avocado-sandwich.html">posts</a> includes how to roast peppers. As for the pesto mayo, I just used a 1:1 ratio, and added some black pepper. There's also some feta and fresh greens on 'em. :)</div><div><br /></div><div>We had a salad alongside, with a balsamic vinaigrette. This recipe is kind of just estimates...</div><div><br /></div><div><b>Balsamic Vinaigrette</b><br /><br /></div><div>6 tablespoons extra virgin olive oil</div><div>3 tablespoons balsamic vinegar</div><div>1 teaspoon Dijon mustard</div><div>1/2 teaspoon sugar</div><div>salt & pepper</div><div><br /></div><div>I added a tag cloud to the blog. It shows up on the column on the left side and categorizes all of the posts. If the text is a larger size, it means that I've blogged more about that category. I'm also working on changing the recipe index page. Since I added the tag cloud, I'm changing the recipe page so that it organizes by type, not ingredient. Just an FYI!</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-73092572334877403022011-06-06T18:37:00.006-04:002011-06-15T11:07:29.482-04:00what we've been eating...<div style="text-align: left;">So far, we've grilled out both nights this week. By that, I mean Mike has grilled both nights this week, and I've watched. :)</div><div style="text-align: center;"><br /></div><div>No picture from yesterday (I know you guys love my crappy pictures!), but we had chicken with an awesome marinade. I'm all about making my own marinades and try to stay away from pre-made junk, but I am <b>obsessed</b> with <a href="http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Tomato-Garlic-Basil-Marinade.aspx">McCormick's Grill Mates Tomato Garlic & Basil</a> marinade. It's soooo good. I also had Mike grill some asparagus that I had seasoned with some salt & pepper - then I drizzled some lemon juice on it. So simple, but so good. I love the flavor that grilling adds to vegetables.</div><div style="text-align: center;"><br /></div><div>Tonight we just had beef tenderloin on the grill and then some oven roasted potatoes with red peppers. I drizzled the veggies with some canola oil, herbes de provence, salt and pepper and roasted them for about 45 minutes at 425 degrees. It was a yummy dinner.<br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUQ6UtDgusOJ8_bjrbP2TMWpVRFdd5_r6IbK16NC1PFKjNc6R_UltzjQy22rQ5s1dtSB-sJjzdyjotaum8JvqDpkZQKpTH_1qZPH4jmbMbL69tc9HFxLCifqC1s7-9v2ZAad8gmvLq7o/s320/steak.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615251582042398978" /></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-19202685984603802582011-06-05T20:14:00.003-04:002011-06-08T16:48:04.114-04:00patience is a virtueI just wanted to write a bit about my recovery and how I've been feeling. This has truly been a learning experience for me, though like everything else that's hard, I know I'm becoming a stronger person because of it all.<div><br /></div><div>The most difficult thing about post-op has been the fact that I have clear cut limitations that will remain until I'm six weeks out. Regardless of how I feel, I can't bend, twist, or lift. That's rough - do you know how many things in the world weigh more than five pounds? I generally do things <b>really</b> fast and I try to be as efficient as possible. This surgery has made me slow down and take my time, which I suppose isn't a horrible thing. And maybe I'll have a more toned butt after all of this because I'm doing a lot of squatting. </div><div><br /></div><div>I'm calling my doctor tomorrow because I'm hoping to get an appointment sooner than the current one I have scheduled at the end of June. I know I can't push myself here, but prior to the surgery, he mentioned going back to work part-time four weeks after my surgery date - I'm optimistic that with how I'm feeling, that could happen.</div><div><br /></div><div>I was terrified before this surgery. It made me want to throw up. It basically was my worst fear come to life. I'm proud of myself...this was a big decision for me and I'm so glad I went through with it. </div><div><br /></div><div>Today I told Mike, "You know, I don't think my back hurts," which sounds like an odd thing to say because God KNOWS I'm sore as hell. But I actually don't think the pain I've had every single day for so long is there - and that is an amazing thing. </div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com2tag:blogger.com,1999:blog-7301552239166645444.post-50997235271804813832011-06-04T11:12:00.005-04:002011-06-08T16:47:45.636-04:00a delicious summer treat.<div style="text-align: left;">As a warning before you read on, I'm writing this post in the process of baking this recipe so I have absolutely no guarantees.</div><div><br /></div><div>I think I mentioned in my last post that my mom brought over a ton of food for the two of us upon my discharge from the hospital. Included were some <b>reeeeally </b>yummy looking fresh apricots...even in my drug induced state I knew I wanted to make a tart, is that sad?</div><div style="text-align: center;"><br /></div><div>I'm waiting for my dough to chill at the moment. A note about this recipe: if you decide to make it - it says to add 1/8 -1/4 cup of water. I at first added the 1/8 cup, let the dough chill, and then took it out to roll and it crumbled everywhere (sad). So...this is round two of my dough chilling, because I added about another 1/8 cup and stuck it back in the fridge. I have absolutely no prior tart experience and I have no idea if this is going to totally ruin the tastiness that I have such high hopes for.</div><div><br /></div><div>Okay, fast forwarding...</div><div style="text-align: center;"><br /></div><div>I think it turned out!</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELoFJIxhYhiqrxu9iwmJRtC9nm0pETP4SqfPt_GAQnTI0SIbgZBI1mxJegrPtWxt38AndcdJ3LaeGl6VzS8Drzk7Mas42Ku2jCYBZtGX3Il4_9c57j-CTK9hpeQiLD5dkpa1Rb2dx2QY/s320/tart.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614397669364954530" /></div><div><br /></div><div>Anyway, here's the recipe!</div><div><br /></div><div><b>Apricot Tart</b> (from <a href="http://www.joyofbaking.com/ApricotTart.html">here</a>)</div><div><br /></div><div><div><b>Short Crust Pastry:</b></div><div>1 1/4 cups all-purpose flour</div><div>1/2 teaspoon salt</div><div>1 tablespoon granulated white sugar</div><div>1/2 cup (1 stick) unsalted butter, chilled, and cut into 1 inch pieces</div><div>1/8 to 1/4 cup ice water</div><div><br /></div><div><b>Apricot Filling:</b></div><div>1 1/2 pounds fresh ripe apricots (8 large or 14 small apricots)</div><div>1/3 - 1/2 cup granulated white sugar (or to taste)</div><div>1/8 teaspoon kosher salt</div><div><br /></div><div><b>Garnish:</b></div><div>1/4 cup chopped pistachios or almonds</div><div><br /></div><div><br /></div><div><b>Short Crust Pastry</b>: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.</div><div><br /></div><div>Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. </div><div><br /></div><div>Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13 inch square. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Cover and place in the refrigerator while you prepare the apricots.</div><div><br /></div><div><b>Apricot Filling</b>: Wash the apricots. Cut the apricots following the suture from stem to blossom end and then up the opposite side. Gently twist the two halves of the apricot and it should easily separate. Remove the seed and cut each half into two or three wedges (depending on size). Place the wedges of apricots in a large bowl and season with a pinch of salt. Then add the granulated white sugar and toss gently to combine. Arrange the apricot wedges evenly on the pastry (cut side up), leaving about a two inch wide border. Scrape any remaining sugar from the bowl and sprinkle over the apricots. Gently fold the edges of the pastry up and over the apricots, pleating as necessary. Make sure to seal any cracks in the pastry.</div><div><br /></div><div>Bake the tart in a preheated 405 degree F oven for about 35 - 45 minutes or until the pastry is golden brown. Remove from oven and place on a wire rack to cool. Garnish with chopped pistachios or almonds. Best served warm, with vanilla ice cream.</div><div><br /></div><div>Makes one - 11 inch tart</div></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-77233462422661097252011-06-03T10:39:00.007-04:002011-06-08T16:48:13.849-04:00i'm alive!<div style="text-align: left;">So my surgery was a week ago today! As I mentioned before, I had surgery on my spine to hopefully decrease the amount of pain I'm having due to scoliosis and a generally pretty messed up back. I was able to find two amazing doctors who were confident that they could help me by doing a spinal fusion.</div><div style="text-align: center;"><br /></div><div>I was presented with two options: an <a href="http://www.spine-health.com/treatment/spinal-fusion/description-xlif-surgery">XLIF</a> procedure, and a normal spinal fusion. </div><div><br /></div><div>There was a pretty significant chance that for a few reasons, my doctors would be unable to perform the XLIF. They wouldn't know if they could do it until they started surgery...luckily, they were able to! </div><div><br /></div><div>A more minimally invasive procedure is obviously preferred, so I was really happy that they could do the surgery this way. I'm in a lot of pain, though, and can't even imagine what my recovery would be like if I had a regular surgery - so I'm counting my blessings!</div><div style="text-align: center;"><br /></div><div>I'm not able to lift anything heavier than five pounds, or bend, or twist. Which means I'm pretty useless. I'm also super bored. Hopefully as I feel better, I'll find more stuff to keep me busy that doesn't involve a lot of moving around...I'm going to go crazy!</div><div><br /></div><div>Mike has been working from home to take care of me, and so since I was feeling a little better today, I made us breakfast this morning. Last week, my mom brought us approximately 300 pounds of food from an amazing Italian deli - we had some yummy leftover ham and a lot of arugula, so I made a frittata. It was tasty! Easy, too...I wasn't exactly up for anything super intense :)</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdCBb6K6dTiW2VfltmWS2auborIYB_7gAS84p7YI9uIwxUnrkUlH69E4qyOj-Pm-HemBJ9aj8o-XeAtGERHifbq9nxbtFlcH5PFOXQigJkZNWLW7YwrWdi7gzHmh9NJQPB9yTDDQV0Tg/s320/frittata.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5614049825834751266" /></div><div><br /></div><div><b>Arugula & Ham Frittata</b> (you could put pretty much anything in this, though)</div><div><br /></div><div>6 eggs (I used 5 egg whites and 1 whole egg)</div><div>2 tablespoons milk</div><div>1 garlic clove</div><div>1 tablespoon olive oil</div><div>3 cups arugula (or spinach, or anything else you have on hand)</div><div>1/2 cup chopped ham (I think prosciutto would be amazing in this, or smoked salmon!)</div><div>1/2 teaspoon herbes de provence</div><div>salt & pepper</div><div><br /></div><div>1. Preheat the oven to 350 degrees and spray a pie plate with non-stick spray.</div><div>2. Chop the garlic and saute in olive oil over medium heat for about a minute, then add arugula and saute until wilted. Set aside.</div><div>3. Combine the eggs, milk, ham, salt, pepper, herbes de provence, and the arugula. Pour into pie plate.</div><div>4. Bake for 25-30 minutes.</div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0tag:blogger.com,1999:blog-7301552239166645444.post-26740938683850008392011-05-24T20:07:00.004-04:002011-06-08T16:51:00.077-04:00roasted red pepper & avocado sandwich<div style="text-align: left;">I enjoy the challenge of figuring out what to do with the ingredients I have on hand... this sandwich was really good! I also love that you can make it <b>huge</b>, because it's pretty much just yummy veggies :)</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpSGryOfqDeKX2PjbiDTX0n9eNsJbXtxgbr8IUHiXAuKopcm8RgHOGaO1uxSiBJdtZC7Y68BgmHtOG_xaFw2gXkTOdd3-54fNyJLZQDh1y6AS5QkWadSrqFeacEysFPn1nVfsFayHaGQ/s320/peppersandwich.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5610442931952293250" /><div><br /></div><div><b>Roasted Red Pepper and Avocado Sandwich with Herb Mayo</b></div><div><br /></div><div>2 red bell pepper</div><div>1 avocado</div><div>spinach</div><div>whatever bread you'd like</div><div>1 tablespoon herb mayo (recipe after)</div><div><br /></div><div>1. Preheat oven to 425 degrees. Place the whole peppers on a sheet of foil over a baking sheet and roast for 20 minutes, flipping once - the peppers will start to get dark and bubbly, that's okay!</div><div><br /></div><div>2. Remove from the oven and place immediately into a gallon ziplock bag (I heard this helps sweat out some moisture, I dunno) and let it sit for 15 minutes or so. </div><div><br /></div><div>3. Assemble your sandwich with the veggies & mayo, which I have the recipe for below. Mmmmm.</div><div><br /></div><div><b>Herb Mayo</b></div><div><br /></div><div>1/2 cup light mayo</div><div>2 teaspoons lemon juice</div><div>1 teaspoon herbes de provence (probably my favorite dried herb blend ever!)</div><div><br /></div><div>Combine ingredients - let sit for a few minutes before serving to let the flavors develop.</div></div>Lindsayhttp://www.blogger.com/profile/13056793378825502332noreply@blogger.com0