It has been a while since my last post! I apologize! Some great things have been happening in my life. First, I quit my job! Well, it was a mutual parting. I wanted out because I was tired of the verbal and mental abuse that I was being subjected to by someone who I am SURE is a manic-depressive/bi-polar. It was honestly the only area of my life causing me grief and stress. Don't get me wrong, I know I work in a fast-paced, sometimes very stressful job/industry, but what I was dealing with at this place was not anything that anyone should have to deal with, regardless of industry/position/title. I wouldn't wish the job on my worst enemy.
And....I got a new job that I start on 11/2! I will be working for an extremely professional organization that values my experience and knowledge. I am very excited about this opportunity and I am looking forward to spending a long time there.
Other things that have happened, I ran my 10K and felt really good with my results, my first negative split on a run over 5 miles. I have continued my training for my half-marathon which is on Halloween morning. And, I have been enjoying my time off at home. 3 weeks to relax, unwind, unstress, recuperate, and rejuvenate my body, spirit, and mind. Wonderful so far and nearing the end of my first week.
Lucky for you I will be doing a lot of cooking, mostly from my Clean Eating magazines. Today, I am sharing with you a recipe from the latest issue.
Mussels with cornbread and bbq arugula:
Ingredients:
1-1/2 lbs of tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and minced
4 cloves of garlic minced
1 jalapeno pepper, seeded and minced (I don't seed mine)
zest and and juice of 4 limes
2 cups of low sodium chicken broth
2 pints cherry tomatoes, halved
1/2 cup packed cilantro leaves, chopped
6 scallions, thinly sliced
Instructions:
Place mussels in a large bowl of cold water and soak for 15 minutes. Lift out the mussels and place in a colander. Rinse under cold water and discard any that have opened. Check the mussels for a thread-like string. If you see it, pull it off but pulling it towards the hinge of the mussel and tugging firmly. This is the "beard" of the mussel that you are removing.
Heat a large stock pot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4 to 5 minutes, until pepper is soft. Add lime juice, broth, and 1 cup of water. Bring to a boil. Add tomatoes and mussels. Cover and cook for 6 to 8 minutes or until the shells are opened. Sprinkle with cilantro and scallions and serve immediately.
Calories (1 cup of broth and 9 mussels) 247, Fat 7 grams, sat fat 1 gram, Carbs 22 grams, Fiber 5 grams, Sugar 7 grams, Protein 25 grams, Sodium 537mg.
Corn Bread Muffins:
Ingredients:
3/4 cup of skim milk
1/2 cup of sun dried tomatoes, chopped
1/2 cup of fine corn flour
1/2 cup of white whole-wheat flour
1 tsp low sodium baking powder
1 cup frozen corn kernels
1 jalapeno pepper, seeded and diced (again, I like heat and don't seed)
2 egg whites
1 tbs of raw honey
olive oil spray
1.5 oz of low fat cheddar cheese grated (about 1/4 cup)
Instructions:
Preheat oven to 350
In a small sauce pan, heat milk and tomatoes until milk bubbles. Remove from heat and set to the side.
In a large bowl add both flours and baking powder. Mix to combine. Make a well in the center and add corn, jalapeno, egg whites, honey and milk/tomato mixture. mix with a spool until wet ingredients are just combined with dry ingredients, don't over mix or muffins will be dense.
Coat a muffin tin with cooking spray. Fill 9 cups about 3/4 of the way. Sprinkle cheese on top. Bake for 10-12 minutes. Toothpick should come out clean. Cool on a wire rack for 10 minutes.
Calories: 102 per muffin. Fat 1 gram, Sat fat .25 gram, Carbs 19 grams, Fiber 2l, Sugar 4 grams, Protein 4.5 Grams, Sodium 106 mg.
BBQ Arugula:
Raw arugula and 1 tbs of bbq sauce (mix and serve)
Overall, everyone really liked this recipe. The cornbread is not what you are used to. It is not sweet, but much more savory and more like a corn fritter (unfried obviously) than a piece of cornbread, in my opinion.
Even Donald loved the mussels. This was a breeze to make. Dinner was ready in under 45 minutes.
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