Monthly Archives: January 2012
I am challenging myself (and all of you) to give up Fast Food and Fried Food for the month of February!!!
- You cannot eat anything from a restaurant with a drive-thru or in a food court (McDonald’s, Wendy’s, Burger King, etc.)
- No gas station/convenience store food (anything under a heat lamp or prepared and in a cooler)
- Nothing deep-fried (regardless of where it is from)
- If you have any doubts about whether or not something is “fast food”, then it probably isn’t something you should eat.
I’ll be checking in all month regarding my progress, I would love to hear from you too!!!
Quoting directly from their website, “Combining quality local produce and grass-fed beef, Stack’d represents Milwaukee’s only destination for gourmet burgers. We’re a locally-owned burger bar using only Wisconsin raised and grown ingredients (where possible) from local brands and co-ops. With a menu of signature burgers made from high-quality proteins paired with hand-crafted sides, Stack’d offers ‘burgers for foodies’ in a city where bar food burger options are the norm.”
You can build your own burger or order one of their specialty burgers. I had the BLACK STACK: Turkey burger topped with avocado, pico de gallo, fresh tomato & lettuce. I ordered it without the bun and chose the side salad with additional pico instead of salad dressing. It was thoroughly enjoyable. My sister had the BAHN MI: Asian-style pulled pork with ginger/cilantro mayo, ham, jicama slaw & cucumbers on a baguette. Which was equally delicious. We split an order of the sweet potato fries and if you like spicy food, I recommend the Sriracha Ranch dipping sauce. I can’t wait to go back and try something new….
Awesome new recipes from last night (Courtesy of the Weight Watchers New Complete Cookbook)… Enjoy
Nutritional information is listed after each recipe…
Roast Pork Puertoricano
Delicious hot or cold, this subtle spice combination makes the most of pork’s leanest, most tender cut. Be careful to avoid overcooking, as it can dry out rapidly. Scrape the seeds out of the jalapeños if you prefer milder foods.
Makes 4 servings
Grated zest of 1 orange
1/4 cup orange juice
4 teaspoons olive oil
1 jalapeño pepper, sliced
2 garlic cloves, sliced
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 one-pound pork tenderloin
1. To prepare the marinade, in a gallon-size seal-able plastic bag, combine the orange zest, orange juice, jalapeño, garlic, cumin, salt and pepper; add the pork. Seal the bag, squeezing out all the air; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
2. Preheat the over to 450° F; line a roasting pan with foil and spray with nonstick cooking spray. Place the tenderloin in the pan; drizzle with the remaining marinade. Roast for 5 minutes, then reduce the oven temperature to 350° F and roast until internal temperature reaches 165° F. Approximately 20 minutes. Let stand for 5 minutes before slicing.
9 g Total Fat, 2 g Saturated Fat
65 mg Cholesterol
340 mg Sodium
4 g Total Carbohydrate, 1 g Fiber
24 g Protein
Saffron and lemon zest give this risotto its regal quality and lovely color.
Makes 4 servings
3 1/2 cups low-sodium, fat-free chicken broth
Pinch of saffron threads
1 tablespoon olive oil
1 onion, chopped
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons grated Parmesan Cheese
2 teaspoons butter
2 teaspoons grated lemon zest
Freshly ground pepper, to taste
1. In a medium saucepan, bring the broth to a boil. Reduce heat and simmer.
2. In a small bowl, dissolve the saffron in 1 cup of the broth
3. In a large saucepan, heat the oil. Saute the onion until softened, about 4 minutes. Add the rice, stirring to coat, continuing to sauté until the rice is lightly toasted.
4. Add the wine and 1/2 cup of the broth; cook, stirring until the liquid is absorbed. Continue adding the broth, alternating between plain broth and saffron broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Cook until the rice is just tender. The total cooking time should be between 25-30 minutes. Stir in the cheese, butter, lemon zest and pepper; serve at once.
9 g Fat, 2 g Saturated Fat
4 mg Cholesterol
216 mg Sodium
43 g Total Carbohydrate, 1 g Fiber
9 g Protein
I LOVE spicy food, both “hot” spicy and “savory” spicy. As it turns out, herbs and spices do more for us than just make our food more enjoyable; many have added health benefits. I am posting links to several articles, if you are interested in learning more:
Planning is just that… a goal, a hope, a strategy… Sometimes you (or I) have to remember that grasping too tightly to the plan can keep us focused on the small picture… When life happens and the plan has to be scrapped, let it go… Step back and look at the big picture… Take a deep breath… and start a new plan…
I don’t generally have problems with sleep, mostly because I stay so busy that I am exhausted by the time I get into bed. Unfortunately, last night I was awake until 3 am; laying in bed, not sleeping. I know several people who have this problem regularly, so I thought I would share some great articles I came across today. Sleep well, my friends:
Sweet Dreams 🙂
I am always on the lookout for good “Veggie” options and I really like the new products from Lean Cuisine. They don’t have a ton of options yet, but I have enjoyed the ones they are currently offering:
If you have other “veggie” suggestions, I would be thrilled to hear…
Progressively, this day has made me wish for a “skip” button… I’m already on tomorrow…
I have mentioned this before, but one of my favorite children’s books is Alexander and the Terrible, Horrible, No Good, Very Bad Day. Alexander is fairly certain that his life would be better in Australia. Today, I am certain that my life would be better in Tahiti…