Weigh in was this morning at 8:30am. I wasn't sure if I was going to make it or not. Not so much about making weight but actually living to see if I was going to do so. My weekend consisted of eating 2 egg whites and 4 green juices. I caved and had two saltines last night before bed. The hardest part was not being able to drink liquids after 6pm. It doesn't sound like it should be that difficult but its shocking how much water your body actually needs. So for the final results. I came in at 126.5 when I needed 129.6. I lost 12.2% of my original body weight. So not only did I win, I KILLED it. But that's what I do, go big or go home. What I will not do anytime soon however is another weight bet. DIET THE END.
So now I can focus on things that I really like. Like cooking healthy meals. I leave tomorrow to go back to NC for a week but once I get back here are a few things that will definitely be happening in my kitchen.
Caramelized Brussel Sprouts:
Ingredients:12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Directions:
Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.
Time:
20 minutes
Sweet Potato Black Bean Burger (this looks harder)
(Makes 8)
- 15oz black beans, drained + rinsed
- 3c cubed sweet tater, cooked + skin on [~1.5lbs]
- 1/2c frozen or fresh corn
- 2/3c finely chopped onion [1/2 medium onion]
- 2 large garlic cloves, finely minced
- 1/2c cooked quinoa
- 6T rolled oats, partially ground
- 2T sunflower seeds
- 1/2t salt
- black pepper
- 1t cumin
- 1t oregano
- 1/4t coriander
- 1t chili powder
- 1/4t cayenne [optional]
- 1T olive oil
- Preheat your oven to 375* once you finish cooking the quinoa + potato.
- Mash half of the beans in a bowl until paste-like.
- Add in the rest of the beans and give a very light stir/mash to combine.
- In a large bowl, mash the sweet tater. Each cube should be mashed, but you don’t want it creamy.
- Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
- Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
- Taste, and adjust seasonings to your liking.
- Form into balls, between your hands and flatten into 1/2”-3/4” thick patties. This should make 8 medium/large patties.
- Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
- Remove from oven + serve!
And of course dessert- Snickerdoodle Blondies - uh YUM (maybe not so healthy but dessert isn't supposed to be)
- 2 2/3 cups AP flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 2 cups brown sugar
- 1 cup softened butter
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp white sugar
- 2 tsp cinnamon
- a pinch turbinado sugar
1.) Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Combine flour baking powder, cinnamon, nutmeg, and salt and set aside.
2.) In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3.) Stir in the flour mixture until well blended. Spread evenly in prepared pan. Combine the granulated sugar, cinnamon, and turbinado sugar in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4.) Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
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