Far too excited

To say I like food in an understatement.

I mean, I did start a blog just so I could talk about food all day and I'm centering my career around eating the best food for your body. I think that should classify as obsessed.

clearly obsessed

So with that little introduction in hand, I occasionally get far too excited about food. Which happened last night around 8:00 pm.

Background: I workout at bootcamp every Monday night at 6:00 pm and it just so happened that around 5:15 pm, I was STARVING! But I just sucked it up and went hungry and got a great workout in. But as soon as 6:55 pm came along, the hunger reappeared.

Note to Self: Do not go to the grocery store hungry! You will but things you do not need!


I walked into Whole Food super hungry, just planning on getting some lettuce so I could make a salad for dinner. Let me tell you what I walked out the door with:

• Spring Green Mix - perfect! I got what I needed
• Bananas - this is ok, I needed them anyway
• Jalapeno Pepper - going to make salsa, this is acceptable
• Whole Wheat Pita Chips - definitely an impulse buy
• Frozen Edamame - due to my rekindled love for the stuff
• BEAN DIP - obvi I needed something to dip my pita chips in!

What I almost walked out the door with:

• Slice of carrot cake
• Morning Star Farm sausage patties
• Flavored Coconut Water
• Sushi

I'm just glad I had enough sense to put down the products I really did not need. But the impulse buy I was far to excited about: BEAN DIP

I love the stuff. And when I saw Whole Foods made their own version, I was excited to try it out. Granted I probably could have made the dip myself for less than $3, but like I said before, do not go to the grocery store hungry!

Now, for dinner last night, I just HAD to now make a tuna salad open-faced sandwich with the lovely product I just bought. It was important I open up the carton of luscious bean dip as soon as I got home. (Naturally)

I know it's not the prettiest thing ever, but tuna + bean dip = the BEST tuna salad I have ever had. The dip was spicy and flavorful and it gave a nice zing to the tuna. Ate this tuna on top of spring greens, heirloom tomatoes, and a slice of sunflower bread as neatly as I could (read: it all fell apart).

So delicious! I savored every last bite! Seriously if you ever see bean dip in the store... buy some and mix it with tuna. You won't be disappointed. And I had to round off this meal with a side of edamame...it just had to happen

the aftermath

Healthy Dinner

The weeks after a nice break are always the hardest, don't you think? You've just had a relaxing break from work, but you are now thrown directly back into the normal, daily routine very abruptly and its hard to find your daily pattern.

Well that exactly describe last week for me. Trying to find my normal routine again posed a bit of a challenge, but I'm back and ready as ever to give you all yummy recipes! I'll start with this one:

Stir Fry Tempeh

This meal is super delicious and nutritious! Colorful vegetables provide the nutrients while tempeh provides a lean source of protein.

Not too familiar with tempeh? Well it is made from soybeans that have been fermented via a special process. It is a great meat alternative and has A LOT more texture than tofu (personally, I've never been a fan of the stuff). It is super simple to marinade (Example) and easy to incorporate into any recipe!

So if you're in the mood for an asian inspired dish but don't want to shell out the bucks for chinese takeout (or wasted calories on white rice and deep fried everything), take this recipe for a spin! From start to finish, this took only about 20 minutes to make....WAY faster than delivery! 

Print this recipe!

Stir Fry Tempeh

Ingredients

• 1 - 8 oz block tempeh
• 1/2 pound asparagus spears (or other green veggie of your choice)
• 1 red bell pepper, cut into strips
• 3 tablespoons stir fry sauce, divided
• 2 teaspoons agave nectar 
• 2 cloves garlic
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground pepper
• 2 teaspoons olive oil
• 1 avocado
• brown rice for serving

Directions

Take your block of tempeh and cut it into 1/4 inch thick strips. Each strip will be thick so cut in half lengthwise.

In a shallow dish, combine 1 tablespoon stir fry sauce, agave nectar, garlic, red pepper flakes, ginger, and pepper. Toss the tempeh in sauce until evenly coated and allow to marinade for about 10 - 15 minutes (For extra flavor, double the amount of marinade and allow tempeh to marinate for 30 minutes, flipping halfway through).

In the mean time, heat olive oil in a large skillet over medium to medium high heat. Sauté your vegetables and bell pepper, until they are tender, about 10 minutes.

Once the tempeh has had some time to marinade, push the vegetables to the sides, and add the tempeh to the middle of the pan. 

Try to get all of the tempeh directly touching the pan and not on top of the vegetables

Allow to cook for about 2 - 3 minutes per side or until it looks golden brown and heated through. Once browned, remove the pan from the heat and add 2 tablespoons of the stir fry sauce and stir to evenly coat.

sufficiently browned! add the sauce!

Serve with a side of brown rice and garnish with a few slices of avocado. Douse on the hot sauce (optional) and enjoy your healthy, flavorful meal!

Spicy Chicken

Spring Break is over!! :(

It is always a sad time when you have to go back to your normal work/ school life after a wonderful break time... but I guess that is how the world works!

And since its post-spring break, I am preparing my self for a detox week, to rid my system of all of the decadent goodies I gorged on over spring break. And I'll be putting up some wonderful recipes that should help nourish your body and provide it all the nutrients you need!

But in the mean time, I hope you enjoy this recipe for some Spicy Tequila-Lime Marinated Chicken. It's not exactly on the detox plan, but it is a recipe I have been meaning to share! And it will go great with some homemade corn tortillas!

Just so we're clear... I did say they are spicy! Proceed with caution... and maybe a glass of milk on the side!

Print this recipe!

Spicy Tequila-Lime Marinated Chicken

Ingredients

• 1/2 cup of fresh squeezed lime juice (about 2 limes)
• 1/4 cup tequila
• 1 oz triple sec
• 2 cloves garlic
• 1/2 tablespoon olive oil
• 1 serrano pepper (seeds removed if you want less heat)
• 1/4 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 whole chicken breast

Directions
Combine all ingredients listed (except chicken) into a food processor. Pulse until all ingredients are finely chopped and mixture is smooth.

Before

After

Pour marinade into a shallow dish and place chicken in dish to marinade for 1 - 2 hours. Flip the chicken breasts once, about half way through the marinade time.

Yummy chicken

Place a non-stick pan over medium high heat and sear the chicken breasts on each side. Should take about 4 - 5 minutes per side. Reserve excess marinade.

Make sure it looks golden brown, just like this!

After both sides are golden brown, reduce heat to medium low and remove chicken from pan. Put chicken onto a cutting board and slice chicken into strips, about 1/2 inch thick.

Chicken + Marinade

Return chicken to pan and add the excess marinade. Stir everything to combine and let simmer for another 3 - 4 minutes, or until chicken is cooked all the way through.

Remove from heat and use chicken anyway you see fit! My favorite way...chicken tacos!
Top with caramelized onions...

 guacamole...

 chopped tomatoes, black beans and lettuce!

enjoy!

Stereotyping

When you hear the word "dietitian" or "nutrition," what do you think of? What type of food would a "dietitian" recommend?

I bet 90% of you will think of, salad, after reading the above questions.

And no, dietitians do not always suggest a salad as an appropriate dinner meal, however vegetables are encouraged. BUT today, I might fall into the stereotyping trap, and give you a lovely salad and salad dressing for you to try at your next meal!

Enter: Salmon... a lovely protein choice to top your mountain of leafy greens.

Gather your portion of fish. Roughly 8 oz. Next, you will need to slather than salmon in some dijon mustard seasoned with dried herbs and red pepper flakes, and a dash of soy sauce.

Park this beauty in a 400 degree oven for about 10 minutes, or until cooked to your liking.

Next the dressing....
imagine yourself on a tropical island, with a warm breeze blowing through the trees....

that is how this salad dressing will make you feel with on bite...like you are on vacation


To construct the gloriousness, mince yourself up a clove of garlic.

 Next comes the tropical part... an orange... I used the "cara cara" variety.

Whatever kind of orange you choose, make sure it is a baseball sized specimen and squeeze all of the juice out of that orange.

Every.Last.Drop.

Now put the mined garlic and orange juice in your jar with 1 tablespoon of olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon dried basil, and some pepper to taste.

(Side Note: If you can make this dressing ahead of time...please do... it get infinitely better when you allow the flavor to marry overnight.)

By now, your fish should be throughly cooked and taken out of the oven. Gather your salad greens up (the darker the better) and top the green mountain with diced tomatoes, sliced avocado, and whatever else your little heart desires.

Just don't forget the baked salmon and the tropical dressing. Be sure to shake the dressing throughly before drizzling onto your salad feast.

It truly tastes better than it looks... and that's saying a lot!

Indulge and relax knowing you gave your body exactly what it needs!