Meal Prep for what???

So after 6 lovely months staying home with my daughter, I decided to go back to work.
FINE FINE I will type it...
I WAS GOING STIR CRAZY
Losing my mind
I know I know ...Moms are not allowed to say that let alone type it.  But you also should know by now, I do not give a flying donut.

Plus I am fortunate!!! I am a professor.  At my university I only have to teach 12 hours over 4 days.
WHAT??
Please do not throw your computer and/or phone.
My husband also teaches at this university...ok I am going to stop now before you do something terrible.
Basically I only work 4 mornings a week. During that time my angel gets to be with her Daddy.
Now this sounds like a dream....
Untill you think about the  two people who are  balancing a tiny human and jobs.
They must eat...preferably not McDonald's every meal. (In Korea, McDonald's delivers...it is AMAZING)
SO what do you do...
Well the incredible super women out there who are wearing 6 inch stilettos while balancing their baby in one hand, a phone in the other all the while making dinner....
Well i ain't that girl!!!
I got to plan...
Or I am back to McDonald's.
Therefore~~
SomewhatGourmet is going meal prep...
Wish me luck!!
Oh and on going back to work while you are at it!!!

The perfect marinade

I love cooking.  But sometimes~~~ I am tried...I do not have time to go to the store...My brain is too exhausted to think...I have no time...

When this happens I turn to my perfect marinade! It is simply and uses things I already have in the fridge.  You can use this on tofu, chicken, pork or beef.  I personally love it on chicken  and tofu. But my husband (yup still married) loves it on pork.

I serve it with steamed or grilled veggies, a salad, rice or potatoes.  Did I mention this marinade is AMAZING.

And there are only 2 ingredients:
Whole Grain Mustard
Soy Sauce
THAT IS IT!!

I use a 2 part mustard 1 part soy sauce ratio.
If you wanna be fancy you can add garlic, orange or pinapple juice, brown sugar, or sesame oil.
This marinade works even if you have no time to let the protein sit and soak up the juice.  You can just cook it.

In the end,  you end up  tangy sauce that is completely different while still healthy and full of flavor.
It is actually one of the few sauces that I can resist adding cheese to.  It is that good!!!

The worst chocolate bread EVER

I normally post about my successes and sometimes struggles.  But last night I had an epic FAIL.

I mean my husband who eats everything said, "Ummmmm No Let's throw it out."
Like as in the trash.  The man who eat everything said PASS.

What was this inedible creation?
Chocolate Glueten Free Brownies

Wait...you hate baking.  You have spent the past few years claiming to not be a baker.  Maybe you Ms. Somewhat Gourmet messed up???

I thought of this and tried the recipe again.  And.....

It is not me.

Now as a non~baker maybe I should have known 1 cup of cacao powder is ridiculousness. But I merely a home cook trying to come up with a health afternoon snack for my hubby and I ( the baby is only on purees so she has not been forgotten).

Now I am not an evil human.  A person spent time coming up with this god awful recipe and then posted it to their  blog.  Therefore I am not posting a link.  But I am sure a goodness posting a picture of the recipe.  Maybe you will have better luck....
BUT I would stear clear of any recipe that calls for 1 cup of cacao powder.

And now I need to go to the store bexause I am out of cacao powder.

Ugh!

Who needs tomato sauce....Zucchini Sauce

I HATE tomato sauce.  I know I am weird, but if it is not covered in tons of cheese and possibly pepperoni. ..I am not eating it.

So....what do i use instead...
Alfredo sauce? 

LOVE IT

Butter and cheese?

OMG heaven

However they both have a ton of calories......soooooo

I came up with this recipe when I was making baby food and surprisingly...I kinda love it!! I do have the urge to add a pound of cheese but I want to do that on every meal.  But for a quick, healthy, and easy dinner...this is perfect. I recommend  serving this with chicken or shrimp.

This recipe makes diner for 2-3  adults.

WHAT YOU NEED
1  large massive zucchini  or 2 small to regular zucchinis
2 cloves of garlic
Salt
Pepper
2 tbsp Olive Oil
1/4 tsp lemon juice

WHAT YOU DO
1~Cute the zucchini into pieces.   Honestly  this can be diced or sliced..it does not matter you are blending it.

2~ Put on a plate and microwave for 5 minutes.

3~ Let cool a little. Put in blender with Olive oil and the garlic cloves.  USE A TOWEL ON TOP TO HELP WITH STEAM OTHER YOU MAY BURN YOURSELF.
Blend until pureed.

4~Taste add salt, pepper and lemon juice.

You are done this is perfect to go over pasta and/or chicken.  It is also a fabulous way to sneak veggies into kids.

Oh and add a little  cheese on top if you want....or a lot ....

Enjoy!!

Ranch Chicken wings~the husband new favorite

This recipe came from a gift.  The gift of a bunch of ranch packets.  My mother in law decided to get me like 100 Ranch Packets because we can not get them in Korea.

This is sooooo thoughtful and sweet but what do you do with 100 packets???

So I decided to try making Ranch Chicken Wings and it was a HUGE success.  This is my husbands new favorite thing I make...it is super easy...healthy and goes great with a salad with ranch dressing.

WHAT YOU NEED

1 package of chicken wing, chicken legs, or drumettes.

1 package of Ranch dressing and dip mix.

WHAT TO DO
1~ THE NIGHT BEFORE is best but this can be done 5 minutes before you bake the chicken too. Put the chicken and ranch mix in a plastic bag and shake until  the chicken is evenly coated.  Let sit until ready to bake.

2~Lay out evenly on a baking sheet and cover with Aluminum  Foil.  Bake for 30 minutes of 300 degrees F.

3~Remove the Aluminum foil and broil untill the skin turns a golden brown...normally 3-6 minutes.  So watch closely or you will have burnt chicken.

4~Remove and you are ready to eat. 

I typed it was simply didn't I?? This is a great prep ahead and make for friends or a tail gate party.  

Go Noles.  It is also easy when you are exhausted from taking care of a baby all day or working or both.  Add a salad and some rolls and TA- DA  you look like Susie or Stuart homemaker!!!

Cucumber Gazpacho

Ok~ Before we start ..
YES~ I know it looks like hummus. 
But it tastes so good and refreshing who cares!!!

After making Tomato Gazpacho, I decided to experiment with more cold soups. I mean it was sooooo easy and tasty.

 Ok fine

I had lots of cucumbers!!!

Now the trick to this recipe is hot sauce.  I used tabisco sauce but pick whatever you like best.

By the way this pairs great with a cheese quesidilla or sandwich.

WHAT YOU NEED

2 Cucumbers 

3 cloves of garlic

1 slice of bread

1/4 cup of Olive Oil

1 tsp Apple Cider Vinegar 

Salt 

Pepper

1/4 tsp Hot Sauce

1/4 cup Parmescan Cheese

WHAT YOU DO

1~ Put cucumbers, garlic, Olive Oil, Vinegar, hot sauce, salt and pepper in the blend.  Blend until 

2~TASTE IT!!  If it taste good, add the 

Slice of bread and blend again.

OPTIONAL ~Run the soup through a strainer to get a smoother texture.

3~ Put in the fridge to chill for 30 minutes or until cold.

4~ Pour  the soup into a bowl.  Add the fancy stuff.  Drizzle on hot sauce and Olive Oil.  Sprinkle extra Parmescan Cheese.

 

Gazpacho or how I got rid of a ton of tomatoes

AGES and ages ago I went to Barcelona with my Mom. 
Fine~only 2 years ago.  But after my little bouncing ball of joy...2 years ago seems like a decade.
While in Spain, my mom and I took a fabulous cooking class.  It was amazing.  Then I returned to Korea and totally forgot all I learned.
Well....until a few days ago...
A friend gave me tomatoes...like a lot of tomatoes....
And I had no clue what to do with them...I made pasta, sandwiches, stuffed tomatoes, salad.......NO I did not make tomato sauce because I do not like it.  My father says it is because of an incriminating photo of me eating it with my hands as a baby.  But.....THERE IS NO PROOF SUCH A PHOTO EXISTS....ANYMORE
So what to do....
Normally I would make homemade tomato soup but it is summer and HOT.

Then it hit me like a ton of tomatoes...
gazpacho
So I dusted off my memories from a lifetime ago when sleep and drinking wine occured.
And it was the perfect dinner for a summer night.  I paired with with a BTC( Bacon Tomato and Cheese) sandwich and PERFECTION.

Gazpacho~this makes 2 servicings

WHAT YOU NEED

~1/2 lb tomoatoes

~1/2 a large cucumber

~1 tsp apple cider vinegar/red wine vinegar 

~2 cloves of garlic

~salt

~pepper

~1/4 tsp cayenne paper (OPTIONAL)

~1 piece of bread

~1~2 tbsps of Olive Oil

TO TOP 

~Hot sauce

~diced cucumbers

~diced tomatoes

~Olive oil

WHAT TO DO
1~ Roast the tomatoes.  This can be done in a pan or the oven.  You want to cook the tomatoes long enough so the skin blisters but not too long that they turn black.  BLACK=BURNT
This is a step you skip if you are pressed for time or you prefer your tomatoes RAW.

2~Put the tomatoes, cucumbers, garlic in the blender or food processor and puree.  As it blends pour in 1 tbsp of Olive Oil. 

3~Next add the Vinegar, cayenne pepper, salt and pepper.  Blend again.

4~ Taste.   Add more  salt and vinegar if it is bland.  Add more Olive Oil if it is too thick.

5~ Lastly add the bread and puree one last time. 

The Gazpacho is ready.  I recommend  refrigerating it for 30 minutes so it is nice and refreshing but that is not necessary.  You can all put this through a strainer to get a smoother consistency. .but I am too lazy for that.

TO LOOK FANCY~~~Before you serve, place diced cucumbers and tomatoes in the center on top of the soup and drizzle Olive Oil and Hot sauce around the edge.

And TA DA...an nice and impressive way to spend a summer evening.  Ps~it is healthy and dairy free.
Enjoy!!!

So I had a baby.....like 6 months ago

Well, it has been a while...a long while that is an eternity in internet time.  The world has changr there has been at least 2 new iphones, Britain left the EU and Trump is runnng for President. 

Gosh...I have missed a lot.  Well not really. ..I have been pregnant then a new mom.  So honestly if I have remember to shower and turn off the stove...it is a good day.

However I have missed you....oh fabulous internet.  I have missed you so much...whi else can I share my crazy food exploits with.

So not we begin a new chapter....one where I got a baby and still live in Korea...so there will be some Asian Fusion, baby recipes and pretty much the same old same old.

Welcome back to my crazy,  off beat style....welcome back to Somewhat Gourmet...

No Maple Syrup? Try Peaches and Cream French Toast

No Maple Syrup?  Whether you have run out or can't find it where you live like me, this recipe is the perfect solution.      Now I keep frozen and canned fruit around the house.  Korea or America- I always got some fruit laying around.

In addition, this is a great way to get fruit and protein (yogurt) into your kids...I mean husband.                                                                                                                         It is simple.                                                                Just make french toast the normal way you do and add this sauce!!

What you need

• French Toast
•  1 can or 1 cup of frozen peaches
• 1 tablespoon of butter
• 1 tablespoon of sweetener- I like brown sugar
• 2 tablespoons of strawberry jam (you can use another kind)
• 1/4 teaspoon of cinnamon
• Greek Yogurt- use this to top

What you do

1. Melt the butter in a pan small sauce pan
2. Stir in the strawberry jam, cinnnamon and sweetener.
3. If you use frozen peaches, defrost them first. If you use canned peaches, drain them first. Put the peaches in the pan and thoroughly coat with the sauce.
4. When the peaches are warmed threw, pour the  peaches and sauce onto the french toast.
5. Top with Greek Yogurt!
6. If you top with extra cinnamon.

TA-DA- Now  you have a great substitute for maple syrup that has servings of fruit AND protein from the Greek yogurt.                                                                                                                       I made this for my husband last weekend.  He LOVED  it!!!  He especially liked the extra protein in the Greek yogurt.  He made me promise to write this recipe up on the blog.  So, this is recipe is  a Husband approved/obsessed!!!!!!!  

  

Chia Seeds- Add a little crunch and Omega 3 to your Protein Balls

One of the downside sides of living as an expat, is people  come and go a lot.  One of my dear friends, J, finished her year here and was heading home.  So I inherited her kitchen leftover.  One of the things  hidden in her goodie bag was Chia Seeds!!

Of course- I have no idea what to do with them!!!
I.having been reading and hearing about  know Chia Seeds as the NEW Food I should be eating.   Before, I have eaten Chia Seeds in Restaurants.  And I love Chia Tea...But what can I do with them....

I did a ton of research.  You can do a ton of things with Chia Seeds.  You can make pudding.  You can use them as  a substitute for eggs.   For more ideas of what to do with Chia Seeds, check out Wellness Mama's Blog.

                       But for me, Chia Seeds are the perfect topping!!!

Chia Seeds  kinda remind me of sesame seeds.  They don't have a strong taste, but add a nice crunchy texture.  

Basically they are great to throw on salad and  in oatmeal and smoothies.

Or I like to use them to coat

PB and J protein balls

Peanut Butter Protein Balls

Think of Chia Seeds  like sprinkles with Omega 3 and without the sugar.   Who knows, maybe soon  I will not be needing to take my HUGE Omega 3 pills.

Protein Peanut Butter Balls Part 2- PB and J Protein Balls

One of my husband's favorite snacks and one of my most popular blog posts,  is Protein Peanut Butter Balls.  I love making them....BUT in Korea honey is EXPENSIVE!!!!!!  Like very very very expensive and that is for the cheap not great kind.   So I have been playing around with good substitutes for honey.

And I think I found my solution and a way to offer the Hubby a new flavor of protein balls

           JAM

Now this doesn't work with Jelly.  And I have a strong preference to Jams with bits of fruit in them.

REASONS TO USE  JAM

1. It is WAY easier to mix then the Honey
2. It changes the Protein Balls flavor from  Peanut Butter to PB and J
3. The chunks of fruit add texture to the balls!!
4. Jam adds vitamins and fiber.  

Another things I changed was the Oat Bran-

WHAT YOU NEED

• 2 Tbsps of Peanut Butter
• 2 Tbsps of Protein Powder-a little extra may be used to roll the balls
• 2 Tbsps of Oats/Oat  Bran-I like to use whole oats to give these balls more texture..BUT it doesn't matter
• 2 Tbsps of Jam- I prefer Strawberry

WHAT TO DO

1. Mix all the ingredient together in a bowl
2. Coat hands with protein powder- This will help decrease stickiness
3. Divide dough into 8 sections
4. Take the first section and roll it into a ball
5. OPTIONAL- coat with protein powder or chia seeds
6. Repeat untill you have 8 balls
7. When finished, refrigerate or freeze until ready to serve.

I have tried this recipe with Grape, blueberry and Strawberry Jam.  The Hubby has loved them all!!!

Protein Peanut Butter Gluten Free Squares that DONT't suck

As I have mentioned probably too often, my hubby is a bit of a weights guy.  He likes to lift.  Then eat tons and tons and tons of protein.

Me??

My body taps out at one store bought protein bar....two and my tummy shows it's unhappiness.So-  I like to incorporate other high protein things into my diet. (PS-I am looking to be toned not ripped like the Hubby) This is why I like the protein cookie dough yogurt thing.

Anyways, I spend time researching new ideas and tricks.  And I came across a gluten free brownie recipe on   Run Eat Repeat's blog.

There was just one problem....I totally did not taste like a brownie when I made it....NOT even close.  It tasted like an awesome peanut butter square.  Not to sweet...more like a sweet bread.  This is perfect for lovers of banana bread and zucchini bread.  People who like not to sweet things!!And the Hubby  LOVED IT!!!!  I am so scoring lots of wifey points for making these!!!

Now before you ask...the protein powder I used was from America.  So this is not a Korean protein powder issue.  I tried another type of protein powder (this one from Korea) with no luck.  So I decided to stop making brownies and make Peanut Butter Squares.

RECIPEWhat you need:3/4 cup chocolate protein powder1/3 cup of white sugar or splenda or whatever1/3 cup of brown sugar or natural sugar1/2 cup creamy peanut butter1/2 tsp baking soda1/2 tsp salt2 eggs1/2- 3/4 cup almond milk 1/2 tsp vanilla

What to Do:

1.  Preheat your oven to 350 degrees.
2. Mix Peanut Butter with Sugars.--if it is winter, you may want to microwave the peanut butter for 15 seconds to make it easier to work with
3. Add eggs, vanilla and almond milk.-- Now if your batter seems thicken then a cake batter add in more almond milk.  If not continue
4. Mix protein powder, baking soda and salt in a separate bowl. Combine.
5. Grease the baking pan you intend to use
6. Baking for 30 or until it sets.
7. Let rest/ hide from hungry hands
8. Then cut into squares and put in plastic bags or contains.

This makes a great on the go breakfast or after gym snack!!!

If Somewhat Gourmet could eat anything......

If money was no object.....
If time was not limited.........
If you had no barriers...................
                                           What would your dream meal be???
I am greedy...so I have two!!!

First  The Restaurant-
Many moons ago, when I lived in America  I wrote a blog about the documentary Jiro Dreams of Sushi.  Since then,  I have been to Tokyo.  I have seen the world famous Tuna auction.  I have eaten
at the Tsukiji Fish Market.  I have eaten at a Sushi Train (convener belt sushi).  A quick stand and order sushi restaurant.  I have had some of the best and worst sushi in my life on my trip to Tokyo but I did not visit Sukiyabashi or one of Jiro's apprentices' restaurants.
I WANT TO GO THERE SOOOOO BAD
But it is EXPENSIVE like $300 per person!!!  Though Anthony Bourdain swears it is worth it!!

The good news is at both his younger son and apprentice's restaurant there is an sou chef  who will translate the courses for you. This is important because I have not learned Japanese since I moved to Korea. However, I am not one to run away when there is a language barrier (  I can gesture with the best of them!!!).  So I would gladly eat at any of the restaurants.

These restaurants are not the places you order at.  There is a set price  per person.  You order your drinks.  And then the chef serves you an amazing 15-20 course meal of sushi.  I know this sounds absurd but....each course is really only a  piece or two  of beautifully thought out meticulously crafted nigri.  I mean the octopus is massaged for hours and hours so it will be tender enough to eat.  This is a place where preparing fish is an art form... One, I would  love to experience.

Second- The home/market/live abroad again
I have this fantasy.  Maybe it is a by product of  watching the movie, Under the Tuscan Sun, but I want to go to Tuscany for like a month and learn to cook real Italian.  I want to go to the markets.  I want to con an Italian mom ( we all know mom's cooking is the best) into letting me come into her kitchen and learning teach me how to cook.  I have taken cooking classes in Korean and Spain from amazing cooking schools.  But in Italy, I want to go to someone's home.

That is the problem...  Not understanding the language when you eat at a restaurant is confusing.  You may order the wrong thing.  But it is manageable and an adventure.  However, go to someone's
house who you don't speak the same language as and learning to cook.....That is way HARDER.
So for that...I will need help...A LOT of help.  I know NO Italian!!!  So I would definitely need a  translation software.  Google or  free translation apps work in a pinch.  BUT they don't give exact translations(Please don't get me started on the issues of translating between English and MOST Asian languages).  So for a place I want to spend time in, buying a good translator is a MUST.


Over the course of writing this blog and stopping and writing this blog and stopping and writing and stopping again, I have traveled to 9 countries and moved abroad.  I have experiences the good, the bad and the ugly of culinary experiences.  But, I am not done!!!  So cheers..to making one or both of my culinary dreams come true...

Happy Halloween from Korea where there is no Halloween

Korea doesn't  do Halloween.  Well, that isn't true...I mean they know what it is.  And some stores will sell costumes for the kids who go to English private schools.English Private Schools, like the one the Hubby works at, celebrate Halloween.  They do big ALL day events.  And there are a FEW very very very Halloween parties at certain foreign bars( bars arketed or frequented by the foreigner community).  But my friends and I are the only ones who dress up (I won second place in the costume contest last weekend.  Thank you very much for the bottle of Jaeger!! We drank it well)  In the foreign area in Seoul, there is a HUGE costume parade.

BUT keep in mind, I live in a very rich suburb that is known for it's amazing schools.  And Seoul is like New York...it is very international.  With that being typed, most places in Korea do not do Halloween. People know what it is from movies and tv, but they don't celebrate it.

Starbuck's does not have pumpkin lattes or pumpkin flavored coffee here. We can get candy here but if you love Reese's Peanut Butter Cups or Sour Patch Kids, you are SOL.  You can find pumpkin flavored things but that is more traditional foods.  Like pumpkin rice porridge (I love this  and promise to write a blog about this soon), it is a creamy blended soup of rice and pumpkin but it does not make me think of Halloween the way pumpkin shaped sugar cookies do!!!  And some places even decorate...mostly the western restaurants and chain stores.

The leaves are falling...winter is coming...but there is no real Halloween.  No cute kids in costumes running around or scary music playing.  No onslaught of horror movies playing on TV and at the movie theaters.

So what is a lonely American to do??

        

Get together with her friends and dress up!!!  We will get crazy looks!  But that is nothing new.  In a country full of Asian people, the pasty Americans like me STAND out.

WIsh us luck as we bravely venture out in costumes!!! We will probably be the only ones!!!

My husband's new obsession-Protein Cookie Dough Yogurt

 Maybe I am the only one, but my body can only handle so much protein powder and supplements a day.  Seriously,  my stomach and dietary track get so upset.  So I have a cap on how much protein products I can handle a day.  However natural protein....my body has no problem with.   While doing research I came across this cookie dough yogurt recipe.
Girl Gone Country- Cookie Dough Yogurt

Now to be frank....this doesn't taste as absolutely fabulously sinful as cookie dough.  I mean I can eat a WHOLE batch of raw cookie dough by myself.  This is more like a yummy peanut butter chocolate chip yogurt.

First thing first- Make sure you are using Greek Yogurt.  Greek yogurt is higher in protein so you will get that extra bump for your muscles.

Next-Don't use sugar or a grainy sweetener.  You need a sweetener in liquid form...otherwise you get a sandy texture.

Third- You can use alternative extract like Almond, Banana, Rum, Coconut, Maple....ect

Last- Change the Chocolate chip to DARK chocolate chips.  This add antioxidants

Ingredients
1 small container of plain Greek yogurt
Heaping 1 tbsp nut butter (I used peanut butter)
1 tbsp sweetener (like maple syrup or honey)
1/4 tsp vanilla of extract of your choice
pinch of sea salt

1 tbsp dark chocolate chips

Directions
Combine the Greek Yogurt with the nut butter, sweetener, vanilla, chocolate chips and sea salt. Mix until smooth.

If you are having trouble with the nut butter- it can always be heated for a few seconds in the microwave to make it more malleable.

I am back----with a Korean Twist!!!

Since I lasted type you,  I moved to South Korea.  At first, it was a crazy insane idea my Hubby had (yup- still married and HAPPY  95% of the time).  Then we stayed.

I now am a Visiting Professor at a major university.  The Hubby...well...he teaches babies. .  We built up a great group of friends.  And have been traveling all over from Japan to Thailand to hopefully Bali for winter break.

My entire world has changed.
  
1.)  I don't speak Korean (Well I am learning and have gotten kinda okay at it).

2.)  It is hard to find things that are common in America.  No Reese's Peanut Butter Cups. anchovies, Sour Patch kids, ranch dressing, Pop Tarts, or protein products.

3.) Pizza here has corn and potatoes...  Basically all food taste a little different.

4.)  Oh and they don't do Ovens.....I use a toaster oven..And most kitchens only have 2 burners!!!!!!!  .Everything takes longer.

Now that I have settled into my new life as an expat professor,  I am finally ready to start my blogging adventures again.

Here begins the new chapter in my life ...Somewhat Gourmet goes Korean

Buffalo Wild Wings is coming back to Tallahassee

On June 26, 2011, Buffalo Wild Wings (BW3) closed it's doors on Tallahassee.  And now...... well soon, BW3's will be back.  According to my favorite website for new developments in Tallahassee, Urban Tallahassee,  Buffalo Wild Wings submitted a proposal to develop the land next to Magnolia Street and the Governor's Square Mall. Based the lingo in the article, I don't think we are going to get to enjoy some wings from there until 2014.  :(

BUT- Buffalo Wild Wings will be back. Maybe. And with better parking this time!!!My favorite part of BW3's is the trivia. The restaurant chains uses some of their tvs to showcase questions for trivia.  Patrons can play by picking up a controller when ordering.  This was always a fun pass time with the now Hubby and his Dad.



Of course, the wings are AMAZING!!! Fatty but amazing.  With the option of tons of different flavors, like Parmesan garlic, teriyaki, and Asian Zing.

For more about BW3's check out there website here.

What to serve with your burger? Asparagus fries of course!

The ultimate question asked across restaurants, home kitchens and BBQ alike, what would you like with your burger?
Well, we all WANT chips or fries....especially Five Guys Burgers and Fries' fries. BUT what should eat is totally different.

Now, I love salads.  I have blogged about them often (Apple and Feta Salad and Zalads at Zaxby's), but I like something crunchy with my burgers. Maybe a little less, healthy....but not as bad for me as my beloved french fries. Kinda like how I made guacamole for my burger sauce instead of using mayo.  And yes- I was weak and added quite a bit of bacon.  But that is why I needed a nice healthy side.

So, I have been experimenting with different things like pairing it with a soup  or a baked potato.  But it is not quite right.  I always end up wanting fries or chips.  Then I found this amazing recipe on Spoon Fork Bacon Blog to make Asparagus fries.  And I thought why not, I always enjoy the fried green beans at TGI Friday's. Plus asparagus is a negative calorie food which means extra low in calories (click here to get the 411 on negative calorie foods).
Sooooo

This recipe ROCKS!!!!!!

The asparagus fries have a nice crunch.

No one even wanted a dipping sauce.  It was insane

Yes- my super picky mother-in-law ate them too!

What you need

I made this with 3 lbs of asparagus but you could scale this back to 1 pound

1 1/2 cups of sliced almonds

1 1/2 cups of panko

1 tsp of garlic powder

1 tsp of onion powder

1/2 tsp of Cayenne pepper

salt and pepper to taste

A larger container of cooking spray.

A blender

a bowl

a cook sheet covered in aluminium foil

What I did

1. Wash the asparagus- What?  you never know what germs your veggies pick up on their journey.
2. Cut or break off the white stems from the asparagus. I choose to leave my asparagus nice and long but you can cut the spears smaller so you have more to serve.
3. Place the sliced almond in a food processor or blender and puree until meal like.
4. Mix the almond meal with the panko, garlic, onion and cayenne pepper.
5. Completely coat a spear of asparagus then dredge through the alomd/panko mixture. When done, place on cooking sheet.  Then repeat process untill all asparagus is done.
6. sprinkle the extra almond/panko mixture over top the asparagus
7. Place in the over to bake for 15-20 minutes.  If the fries are not crispy, broil for 3 minutes.

TIPS

• Use panko- I know it is easy if you have breadcrumbs on hand but the crunch isn't as good.  Trust me.
• You could use an egg wash instead of the cooking spray.
• You can serve this dish as an appetizer- just add blue cheese dressing or ranch on the side for dipping.

The results of eating more negative calorie foods

I hope you all have enjoyed my adventure into Negative Calorie foods!  I have enjoyed coming up with, researching and trying these recipes.

I guess the big question is did it work?  Did substituting some of my meals, side dishes, dessert and snacks with negative calorie foods help me fit into my jeans better?

  Yes

But before I elaborate more, I must type that I have been working out about 5 days a week (either walking, yoga or circuit training).  So, I am exercising. And I am just subbing out foods for negative calorie foods.  Not following the full negative calorie diet.  Oh yes there is a diet. Click here for more information and here too!

Basically my goal, in doing this was to drop a little of the holiday fluffy I picked up.  Not lose 20 lbs.
I wanted my pants to fit better! I still had a few splurges and ate out on occasion.  But when I eat out I skipped the fries for steamed broccoli or got a salad. I added extra pickles on my sandwiches.  I ate a ton of apples and celery as snacks!! I am on the wanted list for killing all those vampires with my garlic breath.

Basically, I ate better than normal and exercised!  So of course this worked! 

Is this going to help you loses 20lbs in 20 days? 

NO

How much did you lose exactly?
5lbs
Will this help you dwindle down your muffin top?

  Yes!!

Could this have worked better if I did the FULL diet with hardcore cardio...ie bootcamp or running?

ABSOLUTELY

Will I do this again?

Totally, especially during bikini season!!

I definitely enjoyed my mini adventure into healthier eating!! And I am excited to rock my skinny jeans this weekend!

Cucumber Salad- a perfect light sidedish or middle or the night snack!!!!

I love cucumber and pickles.  Plus, they are a negative calorie food.....  So cucumbers are always in my refrigerator, on my lads and available for munching. However sometimes I want more and I do not mean pickles on burgers or cucumbers on a head of lettuce. And when I do, I make this recipe which satisfy that pickle/ cucumber craving without just being pickles or cucumbers.  It also satisfies my sour, salty, savory and crunchy craving too!!!

Now before you start making faces or assuming this is like your grandma's/aunt's/cousin's or whoever's cucumber salad.  You are wrong this is not southern style at all.  Hey-there are no onions in this dish.  Plus, the use of rice wine vinegar makes the taste different then what you find at your favorite comfort food eatery (Hello Lady and Sons).

One of the reason, I like this dish some much is because it is great for snacking on.  But also pairs well at a picnic, with burgers, fish, or on it's own. It is a great and simple pot-luck dish to bring to events like BBQs or work functions.

What you need

2 LONG cucumbers

5 small tomatoes (I used capri's)

1/4 cup apple cider vinegar

1/4 cup mirin- rice wine vinegar

2 splenda packets

4 cloves of garlic

1 tbsp of Italian Seasoning

1 large plastic container with lid

1 cutting board

1 knife

What I did

1. Mix the apple cider vinegar, mirin, splenda, and  Italian seasoning in the plastic container.
2. Peel and smash the cloves of garlic cloves.  Then add to the vinegar mixture in the container
3. Peel the cucumbers.  Then slice the cucumbers. Thickness matters.  The thinner you slice the cucumbers the quicker they will brine and become pickle like.  So if you want more pickle like cucumbers, slice thinner.  If you would like less acidic and more crunchy cucumbers, slice thicker.  Then add to the vinegar mixture in the container.
4. Quarter the tomatoes.  Then add to the vinegar mixture in the container
5. Place lid on top of container and refrigerate for at least an hour before serving/snacking.

TIPS

1. The longer this salad  sits the more pickle-like the salad will become.
2. Don't drink the ALL juice....I did and my stomach hated me for quite some time
3. Do mix this with Feta Cheese and lettuce to create a funky take on a Greek Salad.
4. Lastly, hide this in the back of the fridge......... (trust me on this)