Archive | March, 2012

Pre-workout Eats: Scrambled Egg Whites w/Chimichurri

31 Mar

I have a hard time making it to the gym during the work week.  On Saturday, I have no excuse, especially since there is a gym in our building.  Traditionally, David trains me on the weekends.  I NEVER feel like going to the gym on my own.  I have to be made to go.  Once I go, it’s pretty okay, it’s the getting there that is difficult for me.

Eating enough but not too much before hitting the gym on Saturdays is a fine balance.  Too hungry = difficult to really give it.  Too full = just want to go back to bed.  I made a lot of chimichurri the other day to go with our skirt steak dinner (recipe soon!), and this morning, I topped some chimichurri over scrambled egg whites as my “pre-workout eats” — delicious!  I can’t eat too much before I work out, but being hungry this morning didn’t help my already not-enthused-to-have-to-workout self either… so some protein boost of egg whites topped with a dollop of flavorful chimichurri was perfect.

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How to Eat Water…for dessert

25 Mar

I used agar agar to make almond water jelly cubes!  Like the coconut kanten, this concotion, too, might be an acquired taste.  But these cubes makes for a refreshing, low-calorie dessert option… made from seaweed!  The translucent cubes look quite beautiful when topped with fruit — like wild blueberries cooked down in lemon juice.

ALMOND WATER KANTEN

  • 4 cups filtered/spring water
  • 4 tbsp agar agar flakes
  • 5 packets of organic Stevia
  • 2 tsp almond extract

Bring the water boil.  Add the agar agar flakes and Stevia, and simmer until the flakes are completely dissolved, whisking frequently.  Add the almond extract, stir.  Once the agar agar flakes have dissolved completely, take off from the heat and pour into a glass container (I use a 9 in. x 7 in.  glass tupperware).  Cool and then refrigerate.  When the liquid has solidified into jelly, cut strips into cubes and top with fruit!

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Garlic/Jalapeño/Lemon Seared Albacore Tuna Steaks

24 Mar

Continuing our commitment to eating more fish, I recently purchased these lovely, wild albacore tuna steaks.

Not as expensive as your regular yellowfin tuna steaks, I almost prefer albacore tuna because I find them more tender and flavorful.  I marinated the tuna steaks for about 30 minutes before cooking.

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I ♥: Mario Batali Arrabbiata Sauce

24 Mar

Mario Batali’s arrabbiata sauce is by far our favorite, go-to pre-made tomato sauce.  All natural, no preservatives, no added sugar.  And the sauce is actually spicy — as arrabbiata sauces should be — unlike many other arrabbiata sauces we’ve tried.  I am a huge fan of Mario Batali’s restaurants, and my appreciation for Mario has now extended to his tomato sauce.

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Coconut Kanten w/Berry Compote

19 Mar

Coconut kanten might be an acquired taste… my husband doesn’t care for it, but I love it!  I turn to this dessert confection when I get a sweet craving.

Kanten, also known as agar agar, is extracted from seaweed.  Often used as a gelling agent in Japanese and other Asian desserts, I grew up with kanten in such desserts as anmitsu.  Low in calories and high in fiber, agar agar is a healthy gelling agent — and I recently started using agar agar with coconut milk to make coconut jelly cubes.

Agar agar often can be found in long strips.  I found agar agar flakes instead, which I think are easier to use.  The texture of this coconut kanten is harder than your typically jelly.  While I love the texture, David finds it a little weird.  (More for me, then!)

It’s super easy to make coconut kanten.  I also make a simple berry compote sweetened with Stevia, which goes nicely on top.  I can eat coconut kanten cubes just as they are — they have become my go-to snacks.

Here’s how I make it: Continue reading →

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I ♥: Little Food Chopper

16 Mar

This little food chopper is one of my favorite everyday kitchen gadgets.  Although I have a fancy Cuisinart food processor, this little chopper of 1 1/2 cup capacity is perfect for everyday mincing of garlic, carrots, onions, and other vegetables.  This gadget is especially useful when I make meatballs that requite a lot of minced veg, for instance.  Prepping chopped/minced veg is so easy!  And the clean-up is simple, too, since the chopper is so little.  I was given this food chopper, and although David was dubious of its use since we already have a giant food processor, this food chopper has carved out its own important niche in my kitchen.  The chopper is NOT a food processor.  It’s a chopper.  And it’s perfect for when you have to chop or mince a lot of things but can’t be bothered to bring out and clean up a big food processor.  I highly recommend it.

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Kelp Noodle Stir-fry w/Jalapeño+(Gluten-free) Soy Sauce

15 Mar

Having seen a few kelp noodle recipes on paleo food sites, I decided to try them out myself.  The best price I found were on iHerb.com, where kelp noodle packs are sold by the dozen.  You can find the noodles HERE and you can even get a $5 discount on your first order when you enter the coupon code BAJ231

Kelp noodles are easy to make.  Gluten-free, fat-free, low in carbs and calories, they are great for salads, side-dishes, or as pasta/noodle substitute.  On their own, kelp noodles have no taste, so cooking the noodles in a way that infuses flavor is important.  What I like about he noodles is their crunchy texture.  I have a couple of ideas on how to use kelp noodles (attempts forthcoming), but a very simple, basic way to cook the noodles is in a little bit of broth/liquid.  Last week, I made “stir-fry” using minced garlic and jalapeño, chicken broth, gluten-free soy sauce, topped off with scallions.

Here’s how I made the noodles.

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(Fitness) Cost of Travel + Eating More Fish

15 Mar

Traveling for work is great, especially since David and I are able to do so together most of the time.  But the occasional downside of life-on-the-move, or life-away-from-home, is maintaining our fitness.  Being away in Germany, then Stockholm, we have had no access to a gym for the better part of the last 6 months.  After weeks of super-late nights in Stockholm due to work (finishing work at midnight, going home and eating, then finally hitting bed at 4am to wake up at 11am, etc.) capped off with a lot of wine, perhaps a little too much dark chocolate here and there, David and I returned home not in the same shapes as we left it.  I gained about 5 lbs!  Not a disaster, but disheartening nonetheless.  I blame our late nights and wine, since we have been eating well for the most part…

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Wild Rock Shrimp Salad

7 Mar

Fresh Direct recently had fresh, wild rock shrimps on sale, so, naturally, I bought a pound of it.  Inspired by Maine lobster rolls, I used the rock shrimps to make a simple salad last weekend — the result was a delicious, lovely salad lunch!

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Simple Dishes: Coconut Flour Pan-fried Cod

3 Mar

Fresh, wild cod is delicious, and even better when they are local catch.  My favorite new way to cook cod is to season the filets, lightly dust them with coconut flour, and pan-frying them.  So simple!  The coconut flour gives the cod a lovely light, crispy coat, and also adds a hint of sweetness.  Served with a lemon wedge and perhaps a mixed salad, this cod preparation makes for an easy and light fish dinner.

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