Rainy Day Recipe: Smothered Okra and Chicken

The weather here in southwest Louisiana is quite dreary.  It has been raining for 2 days.  I had to muster every bit of motivation in my body to get out of my cozy bed before daylight so I could tackle this WOD this morning (finished in 23:21).  Actually, I did a little test to see just how late I could sleep and make it to the box on time.  If the alarm is set for 5:00 and I snooze until 5:10, I still have time to brush my teeth, pull my hair into a bun, put on my workout clothes, and drive to the gym by 5:30.

Of course I am glad I drug myself out of bed and got my workout in, but I'm still sleepy!  

Rainy weather makes me crave warm, comforting food.  Gumbo, chili, soup, or if you do not have hours to let something simmer....
Smothered Okra and Chicken
6 servings
ingredients
1 tbsp oil of choice (I used Paleo friendly coconut oil.)
1 tbsp garlic
3 bags frozen cut okra, defrosted (Fresh would work, too, and probably taste better.)
1 can stewed tomatoes (I used some tomatoes my mom had canned last summer.)
salt, black pepper, and red pepper to taste
1 whole cooked chicken, deboned (I used rotisserie chicken, but leftover grilled or smoked chickens are great.)
1 tiny splash of liquid smoke (Omit if using a smoked chicken.)


directions
Heat oil in large pot.  Add garlic and cook until fragrant, about 30 seconds.  Add okra.  Season with salt and peppers.  Cook, stirring frequently.  When it starts to stick to the pot, add a little water and cover with a lid. Okra will get very slimy.  Continue to cook, adding water when necessary and stirring often, until okra is very soft. 

Add the tomatoes and stir.  The acid from the tomatoes reduces the sliminess of the okra.  Cook down the tomatoes.  If it is still too slimy, add more tomatoes.  Taste and adjust seasonings.

Add the chicken and stir.  Add the liquid smoke and stir some more.  Cook until the chicken is heated through.  Serve and enjoy!


What do you like to eat on rainy days?


Oh, and check out my new Recipage!  Click on the "Good Eats" tab.  My recipes are so organized and happy. :)

Filthy Fifty & Paleo Crockpot Lasagna

I was up after midnight last night, so the 5:00 alarm came way too early. Much to my despair, upon checking this morning's WOD, I saw this.  Ughhh.  It has been attempted before, but never completed. 

The cutoff was 30 minutes.   I finished the box jumps (20"), jumping pull ups, kettle bell swings (35#), lunges, skipped the knees to elbows (I was going to come back at the end because they take me for.ev.er!), finished push press (35#), back extensions, wall balls (14#), and 21 burpees.  By the time I got to the push presses, I was pooped.  One day, I will complete this workout in less than 30:00!

But today, Filthy Fifty has left me in desperate need of a nap.  

Maybe after lunch.  Which is going to be....

Paleo Crockpot Lasagna
In season vegetables, Paleo, and a Crockpot meal. 
4 servings
ingredients
1 tbsp olive oil
1 onion, diced
1 tbsp garlic, minced
1 lb ground meat (I used venison.)
1 tbsp salt
1/2 tbsp black pepper
1 tbsp oregano
1 tsp basil
1 jar (~16 oz?) Paleo friendly marinara (I use no sugar added Ragu.)
4 eggplant
4 squash
~1/2 cup fresh basil leaves
salt to taste

directions
Heat olive oil in large skillet.  Add onion and cook until translucent.  Add garlic and cook for about 30 seconds.  Add ground meat, seasonings, and herbs.  Cook until meat is browned.  Add marinara. As soon as it begins to boil, reduce heat to medium.  Let simmer while prepping the rest of your ingredients.

Slice eggplant into strips or "noodles" using a peeler.  Do the same with the squash.  Layer eggplant noodles into the bottom of the Crockpot.  Season with a little salt (I did this for each layer.). 

Add a layer of squash noodles.  Top with some torn basil leaves.

 Then add 1/3 of the meat and marinara mixture.  Repeat for 3 layers.  Cook on low for 8 hours.

Did you ever eat frozen lasagna? I used to love it as a kid!  I remember they took over an hour in the oven and I was always so impatient for it to hurry and cook so I could chow down. 

Of all the exercises in Filthy Fifty, which is your favorite and which is your least favorite?  Box jumps are one of my favs, but my calves are still uber sore from 200 double unders on Saturday and I had a really hard time jumping today.  Least fav, hands down - burpees.  I also hate wall balls.

Prescription Push Ups & Paleo Chicken Cakes

When life gives you freezer burnt fish, make chicken cakes. 

Yesterday, after I finished this WOD as prescribed!!! (I really didn't expect to make it through all those push ups! My game plan was to do as many rounds as possible with "real" push ups, then drop to my knees.), I had a dinner menu of fish cakes inspired by this recipe, but my fish was freezer burnt.  Instead of completely scrapping my plans, I decided to use chicken instead. 

Paleo Chicken Cakes

ingredients
3 chicken breasts, cooked and shredded (I pan fried them in olive oil, then food processed)
1/4 yellow onion, finely chopped
1/2 green bell pepper, chopped
1 roasted red bell pepper (from a jar), chopped
6 artichoke hearts, chopped
1/4 cup green onions, chopped
1 tbsp minced garlic
2 eggs, whisked
1 tsp salt
1 tsp black pepper
1 tsp basil
1 tbsp oregano
about 1/4 cup coconut flour
coconut oil or olive oil

directions
Combine everything but the coconut flour in a large bowl and mix together.  Add flour gradually, until your mixture will hold together. (I did not use enough and my cakes fell apart.) Form balls of the mixture about the size of baseballs with your hands, then flatten into cakes.  This recipe should make about 6. Heat oil of choice in a skillet and add cakes.  Cook about 3 minutes on each side until crispy brown.

I should totally win a photography award for this one! This was plate #1, my seconds had more crumbles than a cake.

Roasted asparagus and Paleo hollandaise (using this recipe exactly) were my side dishes.  I cut the hollandaise recipe in half because I know it doesn't keep well.

Ummm...I ate the entire bushel of roasted asparagus. Good thing it was $0.99 a bushel and I bought 3!  It was one of those nights I'm glad I live alone, because I didn't have to share my asparagus.

This meal didn't turn out as expected (ie. chicken instead of fish, crumbles instead of cakes), but was delicious none the less.  My leftover chicken cake crumbles will make a great salad topper for lunch today.  I can't wait!


Do you ever improvise in the kitchen, or are you a by the recipe exactly person?
Do you ever eat obscene amounts of vegetables? Often, I roast a bag of broccoli and eat the entire thing in one sitting.

Paleo Venison Stuffed Peppers

This recipe was born out of what was in my fridge, pantry, and freezer.

I picked up bell peppers off the clearance produce rack (4 for $1) and decided to stuff them with deer because, well, I have a freezer full of it.  Veggies I had on hand were added into the mix and I had a fairly quick, tasty, well balanced weeknight dinner.

Paleo Venison Stuffed Peppers

4 servings

ingredients

8 bell peppers

1 to 2 tbsp olive oil

1 onion, diced

1 lb ground venison

2 cups mushrooms, diced

1/2 cup artichoke hearts, chopped

1 tbsp minced garlic

1 can diced fire roasted tomatoes

2 cups fresh spinach leaves

salt and pepper to taste

2 tbsp oregeno

1 tbsp parsley

directions

Cut the tops off the bell peppers and hull them.  Chop up the fleshy part of the tops. Add hulled peppers to large pot of boiling water.  Boil until soft, then remove them and place in baking dish.  Heat olive oil in large pan over high heat.  Add onions and chopped bell pepper tops; sautee until soft.  Add meat, season, and brown.  Add mushrooms and artichoke hearts.  Cook until mushrooms are soft.  Add garlic and cook until it is fragrant. Add tomatoes and spinach.  Cook until all spinach leaves are wilted.  Transfer meat/stuffing mixture into the hulled peppers. Bake at 350 degress for 10 to 15 minutes.

I topped my peppers with black olives for an added dose of healthy fats.

Bon appetite!

Paleo Shrimp Enchiladas

source

Today is Fat Tuesday which means a day off work!  I don't really have any Mardi Gras plans as of now, except getting in a workout, grocery shopping, food prep for the rest of the week, and hitting up Academy to possibly use a gift card.

I gave you the bad news first (aka my flop), now on to the good news!  This recipe was delicious!  Even my non-Paleo roommate liked it.  He said he didn't even miss the cheese.

Paleo Shrimp Enchiladas
Replace the tortillas with cabbage leaves for a mexican favorite gone caveman. I am unsure if there are any "Paleo friendly" canned enchilada sauces; I opted to make my own.  There are many parts to this recipe, but don't be intimidated.  You can peel your shrimp, make your stock, and prep your marinade ahead of time.   Also, while the ingredient lists are long, most can be found in my pantry at any given time (tomato paste, spices, minced garlic, etc.)

Shrimp stock
hulls of 2 lbs of shrimp
1 quart water
2 tsp Salt

Combine ingredients in a stock pot.  Bring to a boil, then reduce to a simmer for as long as you have. 

Shrimp marinade
juice & zest of 2 limes
1 tbsp chili powder
1 tbsp minced garlilc
1 tsp salt
1 tbsp tequila
2 tbsp olive oil

Combine all ingredients in a large ziploc bag.  Add raw shrimp. Refridgerate for 30 minutes.

Enchilada sauce
1-2 chipotle peppers and 1-2 tbsp of adobo sauce
2 tbsp garlic
2 tsp chili powder
2 tsp cumin
1/4 tsp black pepper
salt to taste
2 cups shrimp stock (see recipe above)
1 - 6 oz can tomato paste
1 tbsp tequila

Put all ingredients in a saucepan and bring to a boil.  Reduce heat and let simmer while prepping the rest of the meal.

Enchiladas
about 20 cabbage leaves with veins removed
1 tbsp coconut oil
2 lbs marinated shrimp (see recipe for marinade above)
2 bags frozen peppers and onions mix (could use fresh bell peppers and onions, but trust me, this is much easier)

Put a pot of salted water on to boil; once boiling, turn of heat and add cabbage leaves.  Remove the cabbage leaves when they are soft.  In a large pan, heat coconut oil until melted.  Add pepper mix.  Sautee until peppers and onions are slightly soft.   Add shrimp.  Cook until shrimp are slightly pink.  Roll shrimp mixture into cabbage leaves and place seam down in a casserole dish.  Cover with enchilada sauce and bake at 350 degrees for 20 minutes.

Serve with guacamole and garnish with cilantro and fresh lime. 

shrimp stock - I think shrimp turn the prettiest color when cooked.

I love Mexican food.  Seriously.  I could eat it every day of the year!

What is your favorite cuisine? Italian? Southern? Greek? Tell me!

I'm a Cavewoman!

Today is day 3 of the Paleo Challenge.

It has been suprisingly easy!  My diet prior to starting the challenge (minus the week before) was fairly clean with minimal processed grains, so it's not a huge change.

The hardest part: no splenda in my coffee. 

The best part: I've rediscovered my love of avocado!

Not fearing healthy fats has been a change.  I've always tried to use olive oil, nut butter, and avocado in moderation because they are so calorie dense, but Paleo says these fats are great and keep your tummy full.

Rotisserie chicken has been a friend of mine.  Spring mix, lots of veggies, and chopped up chicken make for a delicous, quick, and easy lunch.

But one can't live on rotisserie chicken alone.  So I whipped up my very first Paleo recipe.

Paleo Venison Meatballs in Marinara

about 4 servings

ingredients

1 lb venison/deer

1/2 onion

1 egg

1 tbsp minced garlic

1 tbsp italian seasoning

1 tsp red pepper flakes

salt & pepper to taste

1 tbsp olive oil

1 jar "Paleo friendly" marinara (no soybean oil & no added sugars)

directions

Mix all ingredients except olive oil and marinara in a large bowl.  Form approximately 18 balls with mixture.  Heat large pan over high heat.  Add olive oil to hot pan.  Add meatballs and sear on all sides.  Turn down heat to medium and add entire jar of marinara.  Let simmer for approximately 30 minutes.

I originally had a $5 jar of fancy "all natural" marinara in my buggy, but this $1.88 jar contained the exact same ingredients.  Read your labels!  Notice, no soybean oil and no sugar on the ingredient list.

I ate mine over roasted broccoli.  I would say I wanted parm sprinkled on top, but Sally Anne told me to focus on what I can have, not what I can't, so I won't say it. 

Another aspect of the challenge is fitness.  Last night, CrossFit was a named WOD.  "Kelly". 

I had attemped a full Kelly twice, and timed out both times. Although, I did improve. (You can see my specific times and details on my "Work It Out" page.)

Last night, I didn't even finish 4 rounds before the time cutoff.  That is worse than I did in November! WTF!  The only thing I can chalk it up to is that I was running a lot more then, and my endurance was better.  And the fact that my left arm has been hurting.

I am determined to one day finish "Kelly" in less than 30 minutes!



What is the last thing you cooked?
What is your favorite "healthy" fat?

Weekend Update and Winter Vegetable Stir Fry

Hello!  Sorry this blog has been vacant for 3 days...I've been a very busy girl!

Friday was a crazy day at work, followed by an evening of baby shower prepping.  

Saturday morning consisted of more baby shower prepping, followed by a baby shower brunch for my best friend and mom to be, Kristi.

the hostesses with the mom to be

My sister made baby Patrick's cake!

After cleaning up this shower, I raced to Moss Bluff for another baby shower for my friend Kerri.  The ladies that hosted her shower did an AMAZING job!  It was coastal themed and adorable!  Unfortunately, I didn't take any pictures because I didn't want to put my little brunch shower to shame.

Saturday afternoon was spent in the company of pizza, beer, and football.  And a nap. I slept through the second quarter, but unfortunately was awake for the last quarter.  What a heartbreaking loss for the Saints!

Sunday morning was AWFUL!  Lola got sick in the house, so I woke up to 6 massive piles of dog mess.  After cleaning all that and gagging 5000 times, I hit the pavement for an 8 mile run, only to get a visit from Aunt Flow around mile 1. (TMI?)  Ugh.  So I gave up on the morning and went to my parents for lunch.  

I spent the afternoon sitting by the pool and in the hot tub (reason 2348972 I love living in South Louisiana: Poolside days in January!), and the evening watching Money Ball and the Golden Globes.

Monday I was off work for MLK day.  Jewelry shopping consumed my morning (I needed jewels for my Mardi Gras ball dress).  My friend Andrea picked me up after lunch and we ran errands then ran streets.  Andrea used to be my best running buddy, but she moved to Moss Bluff, so we have a hard time getting together for runs.  Yesterday we tackled 4 miles, and it was fun!  I didn't realize how much I miss running with someone.  I'm currently trying to convince everyone I know to become a runner so I have someone to run with at all times.

My grandma sent me a massive ice chest filled to the brim with cauliflower from her garden.  It filled 50% of my refrigerator. 



There is more hiding in the produce drawer.

In addition to the cauliflower, I had purple cabbage, regular cabbage, and broccoli she sent earlier in the week.

So last night for supper, I tried to think of a dish that incorporated all of the produce. I came up with a simple stir fry.

Winter Vegetable Shrimp Stir Fry

ingredients

1 1b shrimp, peeled and deveined

1 head of cauliflower, chopped

1 head of broccoli, chopped

1/2 head of purple cabbage, sliced

1/2 head of cabbage, sliced

1 tbsp grapeseed or sesame seed oil

1 tbsp minced garlic

1/4 cup rice wine vinegar

1/4 cup lite soy sauce

1 tbsp teryaki sauce

salt and black pepper, to taste

1 tsp red pepper flakes

siracha sauce, to taste

directions

In a large wok (mine wasn't nearly big enough), heat oil over high heat.  Add garlic and cook until fragrant.  Add cabbage and broccoli and season with salt and pepper.  Cook for approximately 5 minutes.  Add cabbage and season with salt and pepper.  Cook for approximately 5 minutes.  Add shrimp, rice wine vinegar, soy, teryaki, and season with salt, black pepper, red pepper, and siracha to taste.  Cook until shrimp are pink.

It's not nearly as pretty as I thought it would be.  The soy sauce absorbed into the cauliflower and cabbage and made the dish very brown, but it was delicious none the less.

Note on Sugar Free January: I caved!  After resisting cake at the baby showers, I gave in after my awful Sunday morning.  I ate my sister's homemade banana pudding with homemade whipped cream and toffee.  Yum!  It was delicious!  Then, yesterday, I ate leftover cake from the baby shower.  I brought it home for my dad, but forgot to bring it to him, then told my roommate to eat it, but he forgot.  So I ate it as post run fuel last night.  Back off sugar today, though!  Only 13 more days to go.  And I already have another challenge lined up for myself for February.

Were you off work yesterday?  How did you spend your weekend?  Do you like running alone or with a buddy?

A Salisbury Steak By Any Other Name...

I didn't grow up eating Salisbury steak.  Or so I thought.

I had some ground turkey defrosted.  Joining it in the fridge were mushrooms and yellow onions.  I didn't know exactly what a salisbury steak was, but knew it involved all these ingredients.

So naturally, I googled it.  After reading a few recipes I came to the realization that salisbury steak, meatloaf, hamburgers, and meatballs are all essentially the same thing.  It's only the shape, accompaniments, and presentation that differs.

My Healthified Version of Salisbury Steak

ingredients
for steaks:
non stick cooking spray
1 lb lean ground turkey
1/2 whole wheat english muffin, processed into crumbs
2 egg whites
1 tbsp worcestershire sauce
1 tsp garlic, minced
1 tsp onion powder
1 tsp red/cayenne pepper
salt and pepper to taste
for gravy:
1 yellow onion, sliced
2 cups mushrooms, sliced
1 tbsp worcestershire sauce
salt and pepper to taste
3 cups chicken broth (beef would be better, but I didn't have any)
2 tbsp non-fat, plain greek yogurt
1 tsp whole wheat flour

directions
Spray a large skillet with non stick cooking spray and heat.  Mix remaining steak ingredients well.  Form meat mixture into 4 patties.  Place in skillet and cook until internal temp reaches 165 degrees.  Remove patties from skillet.   Add onion, mushrooms, worcestershire sauce, and seasoning to skillet.  Deglase skillet with chicken broth, loosening the bits of meat left in the pot.  Add yogurt and mix until "melting in" with onions and mushrooms.  Sprinkle flour over onions and mushrooms and mix.   Add remaining broth and allow to cook down and thicken.  When gravy is the consistency you want, return the steaks to the skillet.


I ate mine over spring mix with the gravy as a dressing.  I know it sounds wierd, but it was delicious!  Mashed potatoes would be a more tradiational side dish.


Running Woes

Yesterday, Lola and I went for a 3 mile run.  We have been neglecting our running lately.  For some reason, running has not been enjoyable and yesterday was no exception. 

Thanks to my new Garmin, I think I am figuring out why.  My pace was super fast (for me) for the first mile and super slow for the last mile.  I would like to blame it on Lola (she is excited and pulls hard for the first mile), but I'm guilty too.  Negative splits is the new name of the game!

I have a 5 miler on the books for today, so I'm really going to focus on slowing down the first half of the run.  Also, Lola is staying home.


***Sorry still no pictures.  I got my camera back yesterday, but it was after I ran and cooked.


Which do you prefer, burgers, meatballs, salisbury steak, or meatloaf?
Burgers are a little different since they are served on a bun, but I think I prefer salisbury steak because its already portioned and takes less effort to prepare that many, many meatballs.

Spinach & Sweet Potato Hash

I'm a thief! 

I bought sweet potatoes a week or so ago with the intentions of making a venison & sweet potato shephards pie, but ending up making this instead.

So I had these sweet potatoes that needed to be used, when I remembered this recipe I saw somewhere.  For the life of me, I cannot remember if it was on a blog, in a magazine, on the Food Network.  Therefore, I cannot give due credit. If this is your recipe, I'm sorry for stealing it! (but obviously not so sorry that I refrained from posting it...)

I guess this is more of a breakfast or brunch dish, but I ate it for supper, so you can too!  Breakfast food is my favorite, so much so that I requested it as my birthday dinner.  Then, cooked up this hash the next night.

 

Spinach & Sweet Potato Hash topped with Poached Eggs
approximately 3 servings

ingredients:
non stick cooking spray
1 tbsp garlic
1 onion, sliced
1 tsp worcestshire sauce
2 sweet potatoes, peeled and diced
1 tsp fresh sage, chopped
salt, black pepper, & red pepper, to taste
3 handfuls fresh spinach
2 tbsp crumbled blue cheese
eggs (as many as you would like)

directions:
Bring a small pot of water to a boil.  Add potatoes and cook until slightly soft.  Heat a cast iron skillet coated with non-stick cooking spray.  Add garlic and cook until fragrant.  Add onions.  Cook down onions and add salt, pepper, and worchestshire.  Add potatoes to skillet.  Salt, pepper, and add sage to the potatoes.  Add spinach to the skillet and cook until wilted.  Add blue cheese.  Reduce heat on left over potato water so it is simmering, and use it as poaching liquid for eggs.  Serve poached eggs over potato mixture. 

Tastes better than it looks, I swear!

-I didn't have any crumbled blue cheese, so I added a Laughing Cow blue cheese wedge to my individual serving and mixed it in.  It made the potatoes creamy and delicious.

This was a winner. The flavor combo of the sweet potato, sage, blue cheese, and spinach was spot on.   Take it up a notch by adding walnuts or pecan, and even some dried cranberries.


Do you ever eat breakfast for dinner?