Saturday, August 10, 2013

enjoying GOOD foods

When you are leading a healthy lifestyle and/or trying to lose weight it doesn't have to mean that you can't enjoy GOOD foods...
  
It IS possible!  

The old me always wanted foods that were full of flavor WITH the added fat.  I guess I thought healthy versions would feel like I was missing out?!  But those fatty foods left me feeling empty, tired, worthless...I thought they were comforting but that was completely false.  It's sad to see so many people associating fattening/fried/high calorie foods with pleasure and feeling good when truthfully if they'd TRY healthier options that were prepared correctly, they'll be shocked at how much better they'd feel post-meal!  Wouldn't you agree?
So to get healthy, I stopped that unhealthy relationship with food and traded it out for a relationship with myself!  When I feel down instead of cramming fattening foods into my mouth, I go workout or I play outside with my boys! 
Today to stay focused we add flavor WITHOUT the fat by using onion, celery, garlic and spices.  You'd be surprised how much flavor you can add to a dish by simply adding chopped garlic!  Amazing!  
And once you see how great you'll feel when you eat healthy and balanced, those fatty full of calories-foods won't haunt you so much.  You'll choose healthier options because you know how they make you FEEL, how they help you with your workouts, your energy and MORE!

BE CREATIVE in your kitchen.  Don't settle for healthy foods tasting blah! Who wants to eat blah! for the rest of their life?  Not me.



I have several websites that help us keep things creative in the kitchen.  Yes, I like to create my own healthy recipes but every now and then you'd like someone else to do the work for ya, Ha!  

My go to websites for healthy recipes:
As long as you remember that BALANCE is the key to weight loss and a healthy lifestyle, you should find plenty of recipes that keep your tummy quite satisfied!  


**And here's just a few recipes to share that I'll be trying out in the future, ENJOY!




Founded by mother-daughter duo Terry and Tracy PauldingPaulding & Co. specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.


 Rubbed Kale with Butternut Squash

Yield: 12-15 servings
1 butternut squash, about 3 lbs. (also great with Red Kuri squash if you can find it, or kabocha squash, neither of which have to be peeled)
2 Tbs.  extra-virgin olive oil
salt & freshly ground pepper
1 bunch very fresh kale
2 Tbs. extra-virgin olive oi
Sauce:
1/8 cup coarsely chopped fresh ciilantro
1/8 cup coarsely chopped fresh parsley leaves
1 large garlic clove, minced
1/2 teaspoon paprika
1/2  teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
salt to taste
2-3 Tbs. fresh squeezed lemon juice

Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a sharp chef’s knife. Remove the seeds with a spoon, and cut the squash into 1-inch cubes.  Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper. Spread on a parchment-paper covered sheet pan. Roast 20-25 minutes, until the squash is tender and starting to brown.

While the squash roasts, strip the kale from it’s ribs (easy to do by just running your fingers along the rib on both sides, bottom to top), wash it well, and cut into fine ribbons. Mix with the olive oil in a large bowl, and rub and massage the kale until it softens, about 2 minutes.

Make the sauce by combining the ingredients in the food processor. Pulse to puree to a sauce consistency. Combine with the softened kale.

Toss the hot squash with the sauce and kale, and serve. One of the beauties of this dish is that it is still delicious served warm or cold and still wonderful the next day.








Kalua Pork Tenderloin Tacos

Sauce Mixture

tablespoon smoked paprika
tablespoon packed brown sugar
1/4 
cup water
tablespoons Dijon mustard
tablespoons ketchup
tablespoons gluten-free reduced-sodium soy sauce

Pork and Tortillas

pork tenderloins (about 2 lb total), fat and silver skin removed
tablespoon olive oil
1/4 
teaspoon salt
teaspoon black pepper
1/2 
cup cider vinegar
24 
corn tortillas

Salsa

tablespoon packed brown sugar
1/2 
teaspoon red pepper flakes
1/4 
cup lime juice
tablespoon olive oil
apples, unpeeled, finely diced (3 1/2 cups)
cups finely diced fresh pineapple
cup diced sweet onion
bunch fresh cilantro leaves (1 cup)

Directions

  • Step1Heat oven to 350°F.
  • Step2In small bowl, beat Sauce Mixture ingredients with whisk; set aside.
  • Step3Place pork tenderloins on plate, and rub with 1 tablespoon oil, the salt and pepper. Heat ovenproof 12-inch skillet (not nonstick) over medium-high heat until very hot. Add both pieces of pork, and brown 2 minutes, then turn and brown on second side for another 2 minutes. Brown on third side 2 minutes longer, then pour sauce mixture over pork; immediately transfer to oven. Bake 5 minutes; pour vinegar over pork. Bake 25 to 30 minutes longer or until pork is cooked through and can easily be pulled apart with fork.
  • Step4Wrap corn tortillas in foil, and add to oven with pork last 15 minutes of bake time just to heat through.
  • Step5Meanwhile, in large bowl, beat brown sugar, pepper flakes, lime juice and 1 tablespoon oil with whisk. Add apples, pineapple and onion; toss to coat. Set aside.
  • Step6Remove skillet of pork from oven; using tongs, roll pork in sauce in bottom of skillet, then cover loosely with foil, and rest 5 minutes. Shred with fork, and toss with sauce in skillet.
  • Step7Place slightly less than 1/4 cup pork in each taco, and top with 1/3 cup of the salsa and a few cilantro leaves

    Summer Citrus Fruit Salad
    cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
    tablespoon gluten-free mayonnaise or salad dressing
    1/4 
    teaspoon grated orange peel
    tablespoons orange juice
    pint (2 cups) strawberries, sliced
    kiwifruit, peeled, cut up
    small bunch seedless green grapes, cut in half
    can (11 oz) mandarin orange segments, drained

    Directions

    • Step1In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
    • Step2Gently stir remaining ingredients into yogurt mixture. Cover; refrigerate at least 1 hour but no longer than 4 hours.
      Don't forget to enter my Reebok Spartan Race GIVEAWAY!  Details HERE and Good Luck :)

      Disclosure:  These recipes were shared with me in hopes of sharing with my readers, no compensation was received.  All opinions are 100% mine.  

2 comments:

Gwen said...

So true! A little bit of effort and planning goes a loooong way in the kitchen as far as preparing delicious healthy foods! That's the premise of my blog ;}
I can't wait to try some of these recipes, especially the tacos and the butternut squash kale!

LisasFitLife said...

Great tips!

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