lynn: (Default)
Last night we had a (very expensive and not to be prepared often!) tuna steak, marinated and broiled. The grill was out of gas, but the oven did a fine job and Dear Husband LOVED it. Asparagus and brussel sprouts. The brussel sprouts were fantastic with the tuna- here is the recipe:



Hashed Brussels Sprouts with Lemon Recipe

Ingredients
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.

Method


1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)




2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.


3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.

I used as much organic as possible, including the wine (which was a trés yummy chard, btw). The butter we had was organic already, but starting Saturday we're going to be cooking with something instead of butter. Coconut oil (which I think would have been beyond delicious with the brussel sprouts)!

Truly, I was reading about cocount oil for about 3 hours yesterday and I'm convinced to at least give it a try on my face and in my food. It's not prohibited in my whole foods diet, Amazon delivers it cheaper than it costs at a health food store, sure why not?



Truly, read some of the user reviews on Amazon. How can I disregard so many positive reviews?
lynn: (Default)
And since I'm dedicated to ONLY weighing on Mondays, then I'll wait. Once I've reached my goal weight, or look, I'll weigh every day as the experts say this helps maintain.

Haven't been very good at counting calories as I've been trying something different. And haven't been to the gym this week since Monday. Monday was intervals and usually once I get on the treadmill and the music is pumping through my ears and my blood starts pumping through my veins, I feel good and energetic.

Not so on Monday. It was ALL a chore. Absolutely soul-crushing. So I just went on a long walk yesterday. I was going to walk again today but I left my purse at home. So now I just want to go home and get it then go to the store. Maybe I'll walk to the store? It's supposed to be a lovely day and I feel really good- alert and healthy. Could eating real food already be making an effect?

In any case, new food thing: Organics and whole foods. Fruits and vegetables, whole grains and lean meat protein as organic as I can find it. Nothing with additives in the ingredients. No alcohol - or maybe I'll just get a couple of bottles of organic wine and have a single glass every couple of days.

Last night I got up 3 times to pee. No kidding. I didn't drink more water than usual, I have to assume it's the water in the fresh fruits and vegetables... and okay, yeah, TMI and all, but the broccoli (which I love) has been coming back every evening to haunt me.

Tonight: Grilled organic chicken breast, spinach with goat cheese and tomato, roasted cauliflower.

Roasted Cauliflower
(Serves 4, unless there are two of you who find it eminently tasty, in which case it serves 2)

1 head of cauliflower (white, orange, purple, green…any color cauliflower will work well in this recipe)
2 Tbsp. olive oil
Salt and pepper

Preheat the oven to 450 degrees.

Chop up a head of cauliflower. Don’t be too compulsive about it—evenly-sized pieces are fine, even if they are not perfect florets.

Put the cauliflower in a roasting pan or baking pan that will withstand high heat and drizzle it with the olive oil. Sprinkle with salt and pepper and toss.

Roast for approximately 30 to 45 minutes, or until the cauliflower is getting well-browned. Do not short-change this step!

Shake the pan once or twice during cooking.

Serve immediately.

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lynn

April 2010

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