Doin' Some Cooking... Cucumber Avocado Caprese Salad

Do not, I repeat, DO NOT!!! make this the night before. I learned that the hard way and ended up with slightly softened veggies tasting concentrated with vinegar. Nonetheless, this made for a delicious lunch to take to work. Per serving this salad is about 250 calories with 10 grams of protein and 5 grams of fiber, making this a healthy option when following this 30-Day Meal Plan. This is a meal your skinny jeans won't hate you for.

Today marked Day 24 of 30 and I am now down a total of 6 lbs with diet alone... even my mom visiting for four days did not derail my healthy eating as I continued to make healthy choices when eating out and tracked every calorie.

Cucumber Avocado Caprese Salad

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1 cucumber, remove seeds and cut into bite size pieces
• 1/2 pint cherry tomatoes (or whatever you prefer), cut in half
• 1 avocado, cut into cubes
• 2 tbsp fresh basil, chopped
• 1/4 cup shredded mozzarella
• 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• salt and pepper to taste

And Action:

Combine all ingredients in a large bowl and toss lightly to coat well. Serve immediately. Enjoy!

Livin' It Up... Halloween Art Project - Footprint Ghost and Handprint Spider

The last time I created a keepsake footprint of Little Man's was when he was about a year old, he's 6 now. Since when did I become so lazy about documenting milestones? When I was an at home mom I made it a priority every night to journal about our day and I took a lot of photos. Over the last 3 years all I have are memories stored in my mental data bank and certain details are fuzzy.

(The handprint spider is my favorite... didn't realize the ribbon on the footprint ghost was twisted.)

While browsing Pinterest one morning I came across an art project for Footprint Ghosts and a Handprint Spider. Because Little Man is at an age where he loves to do art projects I knew we had to make these and with my mom in town visiting for four days and one of her requests being Hobby Lobby it was a no brainer. Two birds, one stone.

We picked up all of the supplies:

• small black canvas and a small white canvas
• white paint pen
• Halloween printed ribbon
• white paint, orange paint, and black paint

Once we arrived home we wrapped the table in plastic wrap and got started on our art project. I love that Little Man only needed some guidance and these are keepsakes that can be seen year after year and a great addition to our Halloween decor. He even picked the spot on the wall where he wanted these displayed. 

I came across another idea with mother and son footprint/handprints and laughed because our feet and hands are about the same size. You wouldn't be able to differentiate the two. 

Doin' Some Cooking... Almond Butter Oatmeal

Belly-stuffing-baked-oatmeal. Yes, baked oatmeal.  Two of my coworkers had never heard of baking oatmeal. I'd like to pretend that I knew about this method before this point but I didn't. This oatmeal is baked with eggs, almond butter, and soy milk. Protein-packed to keep you satisfied until lunch and best part of all, it's similar to a casserole so that means plenty of leftovers and very little thought needed when packing breakfast for work.

Almond Butter Oatmeal

Adapted From: Women's Health

Makes 6 Servings

Stars of the Show:

• 2 cups steel cut oats
• 2 tsp cinnamon
• 2 eggs, beat
• 2 cups light vanilla soy milk
• 1 cup water
• 4 tbsp almond butter - I used Kolat's Cherry Vanilla Almond Butter, found at Whole Foods.
• 2 tbsp agave nectar

And Action:

Preheat oven to 375 degrees. Coat an 8 x 8 inch baking dish with cooking spray. In the baking dish, mix steel cut oats, cinnamon, eggs, soy milk, water, and almond butter together. Bake for 20 minutes or until most of the liquid is absorbed. Drizzle with the agave nectar. 

Doin' Some Cookin'... Nonalcoholic Spinach Mojito Smoothie

With 12,300+ cocktail recipes how does one learn that they enjoy a short trip to hell with Batman? I kinda sorta hate when the bartender asks what I want because deep down I want to try one of those fun drinks and have the salty balls to tell the bartender, "Sex at my house and it needs to be quiet but quick." Props to Slutty Shirley for not giving a flying fuck.

Instead, I'll stick to a Coors Light when hanging with the boys or a strawberry mojito when I'm out with the ladies because those are safe bets that don't leave me standing in front of the bartender looking like more of an idiot.

Come to think of it, Starbucks makes me feel the same way when I order the mocha-choco-latte-ya-ya, real lady Marmalade. You know, if they are going to abbreviate your order on the cup, shouldn't they of all people understand what I want when I ask for a trenta PSL? (For those that may not know, that's a 30 ounce pumpkin spice latte and a whole lotta not sleeping.)

But we're not talking coffee here, we were talking about cocktails.

Now that Summer is over and sipping a cocktail by the beach isn't happening anytime soon, partly because I don't have the bikini bod I dream of, then I have all Winter/Spring to work towards that goal. Alcohol and my busy social life don't help with that goal either.

However, if you've already got that bikini bod or binge drank last night then this Nonalcoholic Spinach Mojito Smoothie is your hair of the dog helping cure hangover pains and tastes spot on to the boozy tropical treat. It's high in potassium, manganese, and B vitamins that aid with alleviating headaches, get you on with your walk of shame much with more pep in your step, and ability to enjoy a mojito in the middle of the workday.

Nonalcoholic Spinach Mojito Smoothie

Adapted from: PopSugar Fitness

Makes 1 Serving

Stars of the Show:

• 1 cup vanilla soy milk
• 1 frozen banana
• handful of spinach
• 1 tsp vanilla extract
• 1/2 of a lime, juiced
• 1/2 cup fresh spearmint, stems removed
• ice cubes

And Action:

Combine all ingredients in a blender and pulse until smoothie. Enjoy!

Doin' Some Cooking... Spicy Zucchini Sticks

Making veggies taste good without all the fat. Before you roll your eyes, hear me out. Same fried taste but healthier since these Spicy Zucchini Sticks are baked in the oven creating that crunch on the outside and buttery finish on the inside. 

While most people consider "fried" zucchini an appetizer I can actually make a meal out of these. In fact, a serving size is almost too much for me. 

This recipe is also diet friendly for the 30-Day Meal Plan. I'm on day 17 of 30 and have dropped 4.3 lbs with diet alone. 

Spicy Zucchini Sticks

From: Little Bit of Everything

Makes 2 Servings

Stars of the Show:

• 2 zucchini, cut into 1/2" rings
• 1 egg white + 1 egg
• 1/4 cup all purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 tsp cumin
• 1/4 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp salt
• olive oil

And Action:

Preheat oven to 400 degrees.

Place the zucchini rings on a layer of paper towels and generously sprinkle with salt, set aside. This process helps draw the moisture out.

In a medium bowl, mix flour, panko breadcrumbs, cumin, chipotle chili powder, garlic power, and black pepper. 

In another bowl, whip the egg white and whole egg with 1/8 cup water.

Take a paper towel and pat the tops of the zucchini until the moisture has been removed.

Generously oil a baking sheet with the olive oil, about 3 tbsp. 

Drop a few slices of zucchini in the egg mixture and then into the flour mixture. 

Place the zucchini in a single layer, repeat until all zucchini have gone through the egg/flour mixtures.

Bake uncovered for 15 minutes, flip the zucchini, and bake another 15 minutes. 

Remove from oven, sprinkle with salt, and let cool slightly. Serve with marinara or ranch. Enjoy!

Doin' Some Cooking... Spice Rubbed Lime Salmon

I've got some exciting news to share. I've stuck to the 30-Day Meal Plan for 14 days now and have dropped 3.5 lbs with diet alone. If you know me then you know I am not one for taking any shortcuts and how much more satisfying I find the reward when done with hard work.

Granted, eating isn't hard work but not giving into temptation and holding myself accountable is. I'll be adding workouts into my daily routine soon. What works for me is making one change and getting a handle on that before doing anything else. Right now, it's eating healthy and staying hydrated.

I need variety when following a meal plan. If you follow this meal plan exactly as outlined you better like eggs and grapefruit, however, I've adapted it slightly without deterring from the core ingredients. For example: I've already made their Miso Salmon. Delicious and repeat worthy but rather than having that again another night I found a recipe for Spice Rubbed Lime Salmon which has ingredients that are all approved on the meal plan.

My plan was to make this for dinner since my son loves salmon but after having to deal with a stressful situation that took me away from work and needing a mental health day I decided to do something nice for myself and set the table for one, lit candles, had a restaurant worthy lunch, and a nap for dessert.

Another if you know me fact... I love lime. It excites me and reminds me of Summer... I can't let go and accept it's Fall, especially when the temps here in Texas are still in the upper 80s.

The salmon is slathered in a sweetened spice rub and brightened with a squeeze of lime juice served over a bed of Caribbean style rice with cilantro and lime (I cheated and used pre-made rice from the brand, Seeds of Change, bought at Whole Foods, and tossed it with a handful of cilantro and squeeze of lime). A healthy meal from start to finish that takes less than 20 minutes.

Spice Rubbed Lime Salmon

From: Cookin' Canuck

Makes 4 Servings

Stars of the Show:

• 4 (4 oz) salmon fillets
• 2 tsp olive oil
• 2 tsp agave nectar or honey
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/2 lime

And Action:

Preheat the broiler. Set the rack 6 inches from the heat source. Line a baking sheet with foil sprayed with nonstick cooking spray. 

Place the salmon fillets on the baking sheet skin side down (if it has skin). 

In a medium bowl, stir together the olive oil, agave nectar, coriander, cumin, and salt until combined.

Brush the olive oil mixture over the salmon.

Place under the broiler until the salmon is cooked through, 6 to 8 minutes depending on the thickness of the salmon. 

Squeeze the lime over each fillet. Enjoy!

Doin' Some Cooking... Tomato Soup

When we were kids my mom would make us tomato soup and grilled cheese sandwiches at least once a week. I despised tomato soup. Clearly Campbell's did not know how to make it and it was a poor introduction to comfort food. I've canned the can.

While feeling fancy on a mother daughter date in my teen years I ordered tomato basil soup with a grilled cheese sandwich. I don't recall the restaurant but the soup was life changing. I became a tomato soup snob. From that point on I wanted to see the chunks of tomato and pieces of basil and for style points when I dipped my spoon in the bowl I wanted to watch the cream swirl.

The best tomato soup I've had to date has been from The Union Kitchen. It was really the Lobster Grilled Cheese Sandwich that I had my eye on but their tomato basil bisque was the knockout. It's creamy and decadent and absolutely crave worthy.

So crave worthy that I've been back numerous times for lunch to get their Ground Chicken Burger without the chips and substituting them for a cup of the tomato basil bisque. Pure perfection.

After a long day at work it would have been more convenient to walk next door and get an order to go for dinner, however, I was hell bent on making it from scratch. Plus I stay up later on Game Days to watch football so it's not like I didn't have the time.

Speaking of time, most of the time spent making this dish is waiting for the veggies to roast or simmer. Yes, it takes about an hour total to get this meal on the table but it too is pure perfection. I served it with none other than a grilled cheese but not just any grilled cheese. I made grilled cheese sandwiches with Challah buns and havarti dill. I think I just one upped my snobby tomato soup with grilled cheese self.

Tomato Soup

Adapted From: Gluten Free A-Z Blog

Makes 4 Servings

Stars of the Show:

• 6 large tomatoes, quartered
• 1 red bell pepper, quartered
• 6 cloves garlic, minced
• 1/8 cup olive oil
• seasonings to taste (salt, pepper, garlic powder, thyme)
• handful of basil
• 1 cup vegetable broth
• 2 tbsp butter
• 2 cups half n half, optional
• parmesan reggiano, optional
• sour cream, optional 

And Action:

Preheat oven to 400 degrees. Cover a rimmed baking sheet with parchment paper.

Mix the olive oil, veggies, and seasoning in a large bowl and toss to coat. Spread the veggies in a single layer on the baking sheet. Roast for 40 minutes, stirring halfway through. 

Heat veggie broth and garlic in a large pot over medium high heat. Add the basil and veggies with their juices to the pot and cook down for 20 minutes. Add butter and half n half. Blend with an immersion blender. If you don't have one you can do like I did and transfer to a food processor and pulse until desired consistency. 

Top with parmesan reggiano and sour cream if desired. 

Doin' Some Cooking... Chicken Biryani

From my research on the Internet I discovered that Chicken Biryani is the equivalent to every Italian's  Sunday sauce recipe having been passed onto them from their mothers. I read countless stories of people recreating this dish and sharing memories of when they first tried it. I don't have a first to share. I'm a Chicken Biryani virgin and I've never stepped foot into an Indian restaurant so don't ask me to pronounce the name of this dish. I have no expectations. I told Little Man I was making chicken stir fry. If anyone would like to comment the phonetics below that would be most appreciated. 

Highly anticipated since I didn't know what to expect. 

Making this dish is a systematic progression from one step to the next. Your time in the kitchen will be spent sizzling spices and rice to dishing out a one pot wonder that is divine and filling. 

Chicken Biryani

Adapted From: Yummy Tummy

Makes 5-6 Servings

Stars of the Show:

• 2 chicken breast cutlets, cut into bite size pieces
• 1/2 cup canola oil
• ground cinnamon
• ground cardamom
• ground cloves
• 1/2 cup + 1 tbsp plain yogurt
• 2 red onions, thinly sliced
• 2 tbsp garlic paste
• handful of cilantro 
• handful of mint leaves
• ground ginger
• 2 tomatoes, thinly sliced
• red chili paste
• salt
• 1 bag cooked basmati brown rice

And Action:

Heat oil in a large pot over medium. Add cinnamon, cloves, cardamom, and sauté for 1 minute. 

Add a handful of onions and sauté until golden.

Add in garlic paste and sauté for 2 minutes. 

Add in cilantro and mint and sauté for 1 minute.

Add in ginger and sauté for 2 minutes.

Add in the chicken and toss well on high heat for 5 to 7 minutes until golden. 

Add in the remaining onions and tomatoes. Saute for 3-4 minutes.

Add in red chili paste and mix well.

Add the 1/2 cup of yogurt and salt, mix well. 

Add rice to the pot and mix well. 

Cover and cook over low heat for 10-12 minutes.

Turn heat off and let sit for 15 minutes. 

Fluff rice before serving. Serve with a dollop of plain yogurt or raita if desired. 

Doin' Some Cooking... Smashed Chickpea & Avocado Salad Sandwich

I'm that obnoxious person in the line at Subway who puts just about every effin' ingredient they have on my sandwich. It's gets stuffed so full that I can't even take a bite with everything in it. That's what I love about it though, every bite tastes different.

We make sandwiches a couple times a week for dinner. If there are leftovers I give my Little Man the option of leftovers or a sandwich. He will always, and I mean always, pick a sandwich. His go to choices are peanut butter and jelly or turkey and he most definitely likes to keep it as simple as possible.

This Smashed Chickpea & Avocado Salad Sandwich sounded like something my son would actually enjoy since he loves avocado and hummus. I was wrong. He wouldn't even entertain a nibble. He even found a loophole of getting out of trying this for dinner when he reminded me that we had leftover Bell Pepper Chicken Nachos and that meant he could pick his sandwich. Touché Little Man.

I can't stand chickpeas or garbanzo beans in their true state but I love hummus. The original recipe calls for smashing the chickpeas but I knew I would not enjoy the texture. They taste too... raw. Instead I busted out the food processor and pulsed all of the ingredients together to make more of a spread.

I'm all for easy meals. Now I can add this to my sandwich rotation. Might even reach for cans of garbanzo beans instead of tuna until I burn myself out on this.

Smashed Chickpea & Avocado Salad Sandwich

Adapted from: Debbi Does Dinner... Healthy & Low Calorie

Makes 4 Servings

Stars of the Show:

• 1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed
• 1 ripe avocado
• handful of cilantro
• 1 green onion, white and green parts
• 1 lime, juiced
• salt and pepper, to taste
• whole wheat bread
• any other sandwich toppings: red onion, tomato, sprouts, cucumber

And Action:

Add chickpeas, avocado, cilantro, green onion, lime juice, salt, and pepper to the food processor and pulse until desired consistency.

Toast bread, or not. Spread chickpea mixture on bread and top with sandwich toppings of your choosing. I'd choose all of them. 

Doin' Some Cooking... Bell Pepper Chicken Nachos

I'm attempting to complete a 30-Day Meal Plan. This will be my 23rd attempt since April of this year. No shit. I fall off the bandwagon and don't get back on until the start of every week on Monday, because duh!, like everyone else you can't start a "diet" on any other day.

Tortilla chips are dangerous. I have a serious salt tooth and crave chips with salsa and have no shame polishing off the entire bag and jar in one sitting. That's a lie. I feel shame the next morning when I step on the scale but tortilla chips shouldn't count as junk food. EVER!

With it being football season I look forward to Game Day food. Nachos are always a good choice except when following a 30-Day Meal Plan and this only being Day 2 of 30. I'd hate to have next Monday be my 24th attempt.

Bell Pepper Chicken Nachos = Nachos without the tortilla chips. Absurd. But I promise, you won't even miss them. Bell pepper filled with a spiced chicken mixture and topped with olives, tomatoes, cilantro, and a squeeze of lime.

So many veggies, your mother would be proud. Your husband... probably not so much. Let him eat the entire bag of chips and salsa in one sitting saving you the scale shame.

Bell Pepper Chicken Nachos

Adapted from: Cook with Sara

Makes 2 Servings

Stars of the Show:

• 1/2 tsp canola oil
• 1 garlic clove, minced
• 3 green onions, white and green parts separated
• 3/4 cup cooked fajita chicken meat
• 1/2 tsp chili powder
• 1/8 tsp onion powder
• 1/8 tsp crush red pepper flakes
• 1/8 tsp oregano
• 1/8 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup salsa
• 2 bell peppers, any color you prefer, cut in half with seeds/ribs removed
• 3/4 cup shredded cheddar cheese
• 1/8 cup black olives
• 1/4 cup grape tomatoes, quartered
• handful of cilantro, chopped

And Action:

Heat the oil in a non-stick skillet over medium heat. Add garlic and white parts of the green onions, stir, and cook 1 minute. Stir in all of the spices. Stir continuously for 30 seconds. Add chicken and toss until all ingredients are coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa.

Arrange the bell peppers on a baking sheet in a single layer. 

Spoon mixture evenly over pepper halves. Top with black olives and cheese. Bake at 350 degrees for 10 minutes. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve with lime wedges if desired.