Wednesday, June 27, 2012

Stuffed Peppers

I've been experimenting with overnight oats still and I've found that adding Greek yogurt makes all the difference. I know Gina over at doesn't like it... but it makes it nice and thick. I used half a container of Chobani original and it was so thick I had to add some almond milk to thicken it up (I'm all about Silk Original Almond Milk -- delightful). I also have been adding berries since -- 'tis the season! I meant to take a picture but I ate it before I remembered.

Now... fact of my life: I don't really like peppers. I can kind of deal with them raw but overall... peppers are not my thing. Now for the past two weeks I've been having INTENSE cravings for ... stuffed peppers. What?? I tried to just ignore it but it was relentless. So yesterday I gave in.

I couldn't find a recipe that really looked delightful so I kind of pieced it together.

6 Bell Peppers that look like they will stand
1.3lbs of 99% lean turkey
1 cup cooked rice (whatever variety you prefer... I'd imagine quinoa would also do well)
1 small zucchini
1 cup mushrooms
1 small onion
1 cup of fat free/low sodium chicken broth - divided
3 cloves of garlic
1 tsp olive oil
1 tsp cumin
salt - to taste
1 tsp garlic powder
14.5 oz of diced tomatoes
1/2 cup grated cheese (I went for cheddar)

Preheat oven to 200 degrees. Mince the garlic and the onion and saute with olive oil until translucent. Dice the zucchini and mushrooms. Cut the tops off of the peppers at the widest point and dice the tops.

Add the pepper, zucchini and mushrooms to the skillet and saute until they start to cook down. Add the turkey and spices. Stir continuously, breaking it apart regularly until the meat is cooked through (no pink!). Add the diced tomatoes and 1/2 cup of chicken stock. Let it simmer until the sauce is greatly reduced (mine probably sat there for 10 minutes).

Add the rice. Fill the peppers with the mixture and top with cheese. Place the peppers in an oven safe tray and add the remaining 1/2 cup of chicken stock to the bottom of the pan. Cover the pan tightly with tin foil and bake for 30 minutes. Remove the foil and let it cook for an additional 5 minutes or until the cheese is melted/starting to brown. 

I remembered to take pictures during the process but forgot to take a picture of the end product. So you get a picture of my lunch today instead.

Wednesday, June 20, 2012

Overnight Oats!

You are all aware of my obsession with chia seeds. My experimentation with them is basically endless. I find that they're delicious in almond milk. Hot or cold. So when one of my favorite cooking blogs (yes, yes, posted a recipe for overnight oats that incorporated chia seeds, I knew I had to try it.

It was late and I basically adapted to whatever I had on hand (not much) and used 1/2 cup of almond milk, 1 tablespoon of chia seeds and 1/4 cup of quick oats. This morning I added walnuts and a sprinkle of agave.

It was kind of odd but kind of delightful. I think the chia seeds overpowered a little and I missed the cold-oat feel to it. But I will definitely experiment again! I'm also going grocery shopping this evening and I'll get some fruit (blueberries look delicious) to throw in there.

It's nice to have an alternative to oatmeal in the summers. Lately I've just been eating Fudge Graham Zone Bars (also delicious... but variety is the spice of life). I had the oats with some Good Earth tea (my favorite) and it was a really satisfying way to start my morning.

Do you guys have favorite summer breakfasts?

Wednesday, June 13, 2012

Missing in Action

So sorry I've been MIA.

Truthfully, I am trying to be less compulsive about my diet. I do remember a point where I felt like I had my groove and I was just living life (and losing weight) and not the other way around. I've decided that if I sit in this range forever... I could be worse off.

I went to Italy and I ate pasta. I tried to be mindful and not overdo anything but also enjoy food, wine, olive oil, company.

Due to Memorial Day and my vacation I haven't seen Christine in almost a month and I think I'm ready to see her once every other week instead of every week.

In terms of food I'm trying to cut down on snacking and to eat "healthy" and not obsess over calories like I have been. Clearly obsessing has gotten me nowhere. I bought some walnuts (GASP!) and am keeping them in my desk at work. If I get hungry I have two or three. I made lentils and rice with a hard boiled egg for lunches. Produce is good. Salads are wonderful.

I feel like if I try and really listen to my body instead of having all these pre-determined snacks, I'll be better off. Emily is coming to NYC for grad school this summer and maybe I can convince her to do some exercise with me. I'm moving soon and will be living right across the street from Central Park and hopefully I can begin to see that as a playground.

I bought a scale right before I left for Italy and I don't seem to have gained weight. Maybe a little. I was having some trouble the week before I left (food-wise) and so I'm pretty sure I'm a little up from when I saw Christine last but I'm not sure.

I've been having some not-feeling-that-great issues and went to my primary care doctor to get some blood taken and he didn't recognize me when I walked into the office. Most people I see on a semi regular basis are used to the way I look right now and so I haven't gotten that reaction in a while. Honestly, it felt good. Better than when EVERYONE was obsessing. Just a little reminder of how far I've come.

I'll try to blog more but I also don't want blogging to get in the way of living. I feel like obsessing doesn't make me lose weight and I was much more successful when I was just embracing life and being mindful. I may turn this into a more life-style type blog with pictures of meals and friends and life a la Balance and Spice.

So. Here's to loving yourself. Here's to good food. Here's to mindfulness.