Argentinian Chimichurri

I fell in love with this stuff just as the summer is calling it quits. I would have enjoyed this all summer long served in a variety of different ways. You know what? To heck with it, I may just keep this tasty dip/dressing/sauce around all year.

I served it over broiled flank steak, as featured in the September/October Clean Eating Magazine but have since enjoyed it served next to my turkey muffins, on grilled basa fish, and as a salad dressing! Very versitile and enjoyed with many foods.

Chimichurri:

1/4 cup of non fat plain Greek yogurt
2 tbsp red wine vinegar
1 tbsp low-sodium vegetable broth
20 sprigs of fresh flat-leaf parsley
Leaves from 5 sprigs of fresh oregano
4 cloves of garlic
1 tsp red pepper flakes

Throw it into a food processor blend to a "pesto-like" consistency.


Eat it.

Lex.

Mussels with cornbread and bbq arugula

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.

New Running Milestones

As the weeks pass, I keep adding more mileage to my routine.

2 weeks ago, I ran 10 miles. This last weekend, I did 11.8. More importantly I held a 9.1 minute mile on the latest run. I really feel myself growing as a runner each time I "race" myself.

This weekend, I am running in the Susan G. Komen 10k in Lombard. I am really excited and have set a goal to finish in 54 minutes or less.

More to come!

Marking my milestones

In this past week, a few exciting things have happened.

1. I ran my first race, a 5K. Although I was running with a slight injury, I managed to finish in 29 minutes.

2. I ran my longest distance ever, 8 miles. I now can say that I feel completely capable of running the 1/2 marathon in October.

3. I am at my lowest weight since probably 8th grade. I am down another 2.5 pounds this week so far.


I feel invigorated, motivated, super-charged, and indestructible. I feel very loved by my family and my close friends. I feel like I can do anything.


Alexia.

Healthy Macaroni and Cheese

You asked for it! And I set out to find an amazing recipe that would replace the original comfort food and become a regular in your household. I know that I will be making this quite a bit!

I started my search by googling and found a recipe from Ellie Kreiger which I altered a bit.

Here is what you will need:

1 lb of whole wheat elbow macaroni
Cooking spray
1 butternut squash, cooked and cubed
2 cups skim milk
1 cup of grated 2% sharp cheddar cheese
1/2 cup of grated 2% colby jack cheese
1/2 cup skim milk ricotta
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 slices of Ezekiel Bread toasted, then use to make bread crumbs.

Preheat oven to 325.

Cook elbow mac (about 6 minutes)to tender but firm. Noodles will continue to cook while they are baking so be sure to remove them from the water when they are still somewhat firm.

In a saucepan, I heated the butternut squash and milk until it was very creamy (about 20-25 min). Add the cheeses, mustard, and cayenne to the mixture.

Use cooking spray to coat a baking dish. Put elbow mac in the baking dish and mix in the cheese sauce. Top the entire dish with the Ezekiel crumbs. I also added in ground flax to this mixture.

Bake this dish for 20 minutes. I finished it under the broiler for about 3 minutes to make the top coat nice and crispy.


Because I used no salt in this at all, it was a little bland. Topping your dish with some sea salt to taste makes this dish PERFECT! I loved it and the kids loved it. Donald, my picky 12 year old, didn't know (and still doesn't know) that the cheese sauce was mostly butternut squash!

Garlic Veggie Farro and Grilled Chicken

Farro is wonderful! And this recipe really highlights is texture and heartiness. It is like a filling and nutritious blank canvas willing to take on any flavors you throw its way. Would even be great with fruit I am sure!

Cook Farro as per their instructions. I skip the "rinse" part because I do prefer a nuttier flavor.

Spray a large skillet with olive oil spray and get it nice and hot over med-high heat.

Add:

chopped asparagus
sliced zucchini
sliced red onion
broccoli florets
raw mushrooms
4 cloves minced garlic

Once the veggies are cooked but still crisp, add them to the cooked Farro with 1 tbs of olive oil lunch is served.

I served it with 4oz of grilled chicken breasts.

Today's lunch: Crockpot PB2 Thai Chicken

2 lbs. Skinless, boneless, chicken breast
3/4 cup Salsa (look for low sodium/all natural)
1/4 cup PB2
1 tsp. ginger (I used dried)
2 Tbs. lite soy sauce
2 tsp. lime juice
2 tsp. minced garlic (optional)
1/4 cup of crushed red pepper (optional, I like heat!)

Pretty much just throw it in the crock pot and let it cook for 4 hours on medium heat. 6 hours if the chicken boobs are frozen.


I served it with 1/2 cup of whole wheat pasta and steamed brocolli for lunch. I also sprinkled diced raw onion and jalepeno on top for extra kick. I keep that mixture on hand for just about everything...thanks Mom and Ron for getting me hooked on pepper relish!

It was a very tasty lunch, indeed.