Tuesday, January 21, 2014

Get lean with the green!

Super Green Smoothies

Tropical Dreamin' Smoothie

I am going to be brutally honest. I have been unhappy with my body over the last few years. Plain and simple. I am pretty sure most college grads would agree that once you've graduated and get stuck behind a desk all day, those pounds seem to come out of no where! Growing up, I was fit....or at least I was constantly exercising with soccer practice after school and other activities. I pretty much ate whatever I wanted to, but the fateful time has come which my mother warned me about saying, "All that junk food is going to catch up with you one of these days!" Ok Mom, you were right. It done caught up! And being married to a 'meat n' potatoes' kind of guy isn't exactly pleasing for the figure either. Not complaining, but I definitely feel challenged! 

I have posted before about healthy alternatives for 'work lunches,' but I admit I have still struggled. If I didn't pack my lunch the night before out of laziness, then I found myself starved at about Noon the next day and sneaking in to the snack cabinet at work or heading down the street to grab a sandwich or Chick-Fil-A. That all changed after the first of the year (and not because I made a new year's resolution....that was just coincidental!). My co-worker, Tina, has been my inspiration for my green smoothie kick. She is super healthy and I have often seen (and heard) her making a smoothie for lunch. She has shared some great tips with me! I am now in my 3rd week of lunch smoothies and at least am feeling better about myself :0) 

My biggest piece of advice and the reason I have stuck with this smoothie kick....investing in an individual blender. The kind where you make the smoothie in the same cup you drink out of. So convenient. I also buy my smoothie ingredients and store them in the fridge at work instead of having to pack them each day. 

Below are some ingredients I have included in my smoothies (feel free to experiment which is what I do daily!). Note, I put spinach in every smoothie, and before you make that 'icky' face, you can't even taste it! Oh, and I just made up the names so you can call it whatever you want~!

Green Monster Smoothie:
-Spinach / Kale / whey protein powder / peanut butter / almond milk / apple (cubed)
-Spinach / Kale / whey protein powder / peanut butter / almond milk / banana (cubed)
-I also combined the two above and put apple and banana together
-Instead of apple or banana, add frozen fruit: blueberries, raspberries, peaches

Tropical Dreamin' Smoothie:
Spinach / Chia seeds / carrots (cut up) / pineapple chunks / orange pieces / banana pieces / coconut milk


Friday, January 3, 2014

Chicken n' Waffles


Not sure where this itch to make Chicken and Waffles came from, but I sure am glad I decided to give it a whirl! While the dish may sound a little odd, it's actually the perfect blend of sweet and spicy. It's a savory dish that qualifies as breakfast, lunch, or dinner!

Oven-fried chicken
Ingredients:
Buttermilk
2 Egg whites
Chicken tenders (or breasts)
All purpose flour (white lily) about a cup 
Self rising cornmeal (white lily) about 1/2 cup
Salt, pepper, cayenne pepper, red pepper flakes, "Slap Ya Mama" Cajun spice :-)

Preheat oven 425 degrees. 
Step 1: combine buttermilk and egg whites. 
Step 2: Add several pieces of chicken and let soak in fridge Atleast 30 minutes (I used Springer Mountain frozen chicken tenders, thawed, of course). 

Step 3: Meanwhile, combine flour, cornmeal, and spices in gallon ziplock bag. 

Step 4: dredge Chicken in flour mix, one piece at a time, and toss until coated well. 
Step 5: line baking sheet with foil and spray generously with cooking spray. Step 6: Place chicken on pan and lightly coat top with cooking spray. 

Step 7: Bake 30 minutes then flip chicken and bake another 20 minutes. 
Step 8: to crisp the chicken, set oven to broil during the last minute or 2 of baking, flipping chicken once to get even crisp on both sides. 

While you let the chicken bake, you will make the maple gravy AND (if you are "all that and a bag of chips"), the waffles (however, I totally cheated and used frozen waffles!) 

Maple Gravy 
3 Tbsp butter
3 Tbsp Gold Medal Wondra quick mixing flour (this was new to me, but I think it really makes a difference! It dissolves much better than all-purpose)
1 3/4 c chicken stock (not broth)
Salt, pepper
1/2 c pure dark maple syrup 
Cinnamon and sugar, pinch of each

Step 1: heat butter over med high heat in cast iron pan. 
Step 2: add Wondra flour and stir constantly, about 2 minutes, until golden brown. 
Step 3: slowly whisk in stock. Bring to boil over med high heat stirring constantly for about 10 minutes. 
Step 4: reduce hear to simmer and add salt, pepper, syrup, cinnamon, sugar. Mix well. 

Assembly
Toast up that waffle(s), add chicken tenders atop, drizzle with maple gravy. Savor every last bite :-)