Spring into Slimming Down...

So a couple of weeks ago I went to the doctor and got some rather irritating news; I was 15-30 pounds heavier than I should be. Now keep in mind, by no means am I obese. I am just a little softer than I should (and want to) be.

Once upon a time I could (and did) eat whatever I wanted and drank as much as I wanted and it never really affected me. Granted, I was in my early 20's and living in a major metropolitan city, was walking, on average, 12-15 miles a day, and would go dancing at clubs for 2 to 3 hours a night on the weekends. So I was DEFINATELY getting a work out...Iwould even occassionally, and I mean rarely, go to the gym and lift weights or get on the elliptical. I was crazy thin ! I loved it ! haha

Well, time has passed and I am older and its true what all my older (and wiser) friends have told me; When you hit 25 your metabolism slows down...when you hit 30 (which i will in January) your metabolism slows further...sometimes taking a rest all together. AND, if you don't lose any unwanted pounds by 35, you might as well count them a member of your extended (waist line) family...irritating yet VERY difficult to get rid of...

So, I ran into a friend who recently had the same epiphany I did and he told me about a 'magical' weight loss regime he was on. After seeing himself in a magazine photoshoot, he decided he was somewhat uphappy with the image. He and a few of his friends tried this regimine and each lost roughly 30 pounds . It involves eating MUCH healthier and using HCG drops. (read about it at this link: http://www.thekeystolife.net ) After seeing a marked difference in his appearance, coupled with my disdane for the news I had recently been given by my doctor, I reluctantly decided to buy into this (possible) scam. I bought the drops.

Long story short, the drops arrive, I start the regimine as well...but as I am reading the foods I can and can't eat and the amounts in which they must be served and eaten, I was shocked. 3.5oz of protien and 3.5oz of (certain)veggies twice a day plus two small snacks did NOT sound like it would fill me up and keep me full and all my cylinders running on full throttle throughout the day. ohhh...and I am not allowed any alcohol ! NOT EVEN WINE !!! :-(

I was at a loss. I thought I would be in a Hell filled with nothing but poached, flavorless chicken breast and raw spinach for the next 3 weeks and nothing but water! I was mortified !

After half a day of moping, half in a state of depression for the lack of food I would be, or not be, consuming, I had another revelation. I AM A CHEF ! I thought lets put this culinary education to work, not only for me, but for my friends ! I re-looked at the foods I can have and chose to ignore the list of 'no-no's ' (carbs, beans, sugar, dairy, oils/fats) I decided to work with what I was given. I let my culinary imagination run wild. I have come up with quite a few healthy and bursting with flavor recipes that will leave you satiated and satisfied without the bloated feeling and nap necessary following a meal.

So, the next couple of posts will be devoted to my friends out there who are trying to eat healthier. Each one of the recipes I am going to post will be for a SINGLE serving (double or triple it if needed). It fits into the dietary guidlines of this particular regime. roughly 500 calories a day. So choose 2 of these a day and you will be eating better, feeling better, sleeping better than before and I promise, your body will LOVE YOU. (dark circles are gone from under my eyes, I sleep better, I wake up earlier and more refreshed, my skin is clearer, and my energy level is higher and without sharp peaks and deeps slumps) Click the link above labled "Spring Slimdown Recipes" for the continuation of these recipes !

Remember, drink water, lots of water...at least a gallon a day. I know, I know, I know...I felt like I was going to float away the first couple of days, and I made more trips to the bathroom in one day that I used to in a week, but it DOES A BODY GOOD ! Also, I am being rather strict with this diet, you don't have to be. If you want, add a few things here and there if you must, but remember PORTION CONTROL !!!

Good luck to all and let me know how things are working out for you ! Got questions? Recipe requests - send me a comment !!!

Measure for Measure

This is something I think everyone should know or at least have close at hand; it will come in very handy, and more often that you may realize. Its the Measuring conversion table....no no no, I am not talking about converting Metric to Standard, or vice versa (though if you demand it I will add it on here). I am talking 'how many teaspoons in 3 cups' type of thing.

So, here ya go ! Learn it or print it out and put it somewhere in your kitchen !

1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts

Keep in mind that when a recipe calls for 1 cup flour, sifted; it is not the same as 1 cup sifted flour. In the former, you would measure out 1 cup of flour, THEN sift it. In the latter, you would sift some flour and THEN measure it out (making sure not to compact it). When baking (which I admit, I don't do often) I prefer to use a scale and weigh out the dry ingredients. You will get a more precise measurement...400grams is 400grams is 400grams...whether it is flour, water, basil leaves or cement... plus, my idea of 1 cup of basil leaves may not be the same as your idea of 1 cup of basil leaves... see what I mean?

So I hope this helps!!!!

Ciao, Italia !!! part 4

Today's post is in response to an anomymus post I recieved the other day, obviously I don't know who you are, so I am dedicating today's post to you!

"I love Italian food. It's comforting, delicious, and usually very
easy to make. I now have a roomate so I have an extra reason to cook great
Italian food. When I think Italian...I naturally think pasta. Do you have any
suggestions on any health concious Italian recipes that don't include pasta? An
interesting salad, vegan recipe, or a new way to prepare fish? Love the blog!"

OK, first of let me say I have NEVER heard of a vegan Italian recipe (at least that is easy to make) mainly because Italian food is based on dairy...be it eggs in the pasta, or cheese, or milk in the desserts..but especially CHEESE !

There are copious amount of healthy non-pasta Italian dishes. If you are not in the mood to chow down on a big ole Steak Florentine, try this. You'll get the same taste profile, sans the meat.

Stuffed Mushrooms 'Florentine'

• 6Portobello Mushroom caps
  


• 2 tablespoons lemon juice
  


• 1 tablespoon butter
  


• Salt and Pepper
  


• 2 shallots, finely chopped
  


• 3 tablespoons white wine
  


• 1 tablespoon chopped garlic
  


• 1 1/2 cups grated Parmesan cheese, plus more to top mushrooms
  


• 3/4 cup FRESH breadcrumbs (or panko breadcrumbs)
  


• 1 egg, beaten
  


• 1 tablespoon fresh parsley, chopped
  


• 1 teaspoon fresh thyme, chopped
  


• 1 lb spinach, (frozen) thawed
  


• 3 tablespoons extra virgin olive oil
  

Pre-heat oven to 375 degrees

Using a dry towel, lightly brush the outside of the mushroom cap, getting rid of any dirt. Flip mushroom over and using a small spoon, scrape the black 'gills' and discard, leaving the meat of the mushroom. Drizzle lightly with olive oil and sprinkle with salt and pepper.

In a skillet, heat butter and 2 tablespoons olive oil. Add garlic and shallots and cook till soft and fragrent. Add white wine and cook 2 minutes then add spinach, cooking 7-10 minutes until thoroughly cooked.

Mix parmesan cheese, breadcrumbs, herbs, lemon, egg and spinach in a bowl. Spoon spinach mixture into the mushroom caps. place on baking sheet and top with parmesan cheese.

Bake at 375 degrees from 35-45 minutes, until cheese is brown.

Ciao, Italia !!! part 3 - "Dire il formaggio!"

RICOTTA CHEESE: If you have never had it, there is NOTHING like homemade. Its nothing like that stuff you buy at the store...this is creamy, slightly sweet and PERFECT for cooking...

There are two methods to making ricotta; one, the old fashioned way - on the stove. two, in the microwave.

On the stove is great, don't get me wrong, it has stood the test of time for thousands of years...but it is, to say the least, a nightmare to clean up scorched milk off of the bottom of pans... While I don't run to the microwave for anything (generally) other than warming up leftovers, it is BY FAR the best way to make ricotta...clean up is a breeze since there is very little scorched milk due to the microwaves heating the milk all over at the same time and not just on the bottom of the pan.

Make this and you will never go back to the store bought stuff again !

Buono Appetito

- Makes approximately 1/2 cup ricotta cheese -

Ingredients

2 cups whole milk

1/4 teaspoon table salt (not Kosher)

2 tablespoons distilled white vinegar or lemon juice

Procedure

1. Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.

2. Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Note: Ultra-Pasteurized milk may produce a lower yield with a slightly different texture than regular milk. Due to differences in microwaves, cooking times may vary. For the best results, use a thermometer and check milk frequently. This recipe can easily be doubled or tripled by using a larger liquid measuring cup and adding approximately 2 minutes of cooking time for each additional 2 cups of milk.

Ricotta can also be made on the stovetop by heating milk in non-reactive pan over medium-low heat, stirring frequently and scraping bottom to prevent scorching until lightly bubbling before adding lemon juice and proceeding with the rest of the
recipe.