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A Call For Recipes...

Alright. This has gone on long enough. My weight has been slowly climbing and I am done with it. I'm sick of feeling awkward in clothes that used to look smokin'.

I'm officially dieting. I've got the super-crappy aerobics DVDs and I've got a work-out schedule. I have high fruit, veg, and protein meals for my diet, and I have started eating breakfasts regularly.

Yet, I have a problem. I am so bored by all of this food.

It's bizarre. I like healthy foods. I love vegetables. I enjoy fruit. I am way cool with yogurt and cottage cheese. None of this is food I don't like. I'm always happy about eating it after I have, but whenever I open the fridge I'm like "meh." I have no imagination right now in terms of meals, so I need some help.

I am looking for exciting, herby, lo-cal recipes. I need to get over this mental block and get excited about eating healthily. I need to learn to crave this food always, not just after super-intense workouts.

Whatever you've got. Breakfast, Lunch, and Dinner. Spicy or mild. Hot or cold. Long prep or quick prep. It's like Queen. I want it all. And I want it now.

Om nom nom.

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( 2 comments — Leave a comment )
Aug. 15th, 2009 03:21 am (UTC)
Stuffed Poblano Peppers:

Serves 4 - 5 people

4 Poblano Peppers
6 boneless skinless chicken thighs
1 yellow/white onion (rough diced)
1/2 container of fresh hot pico de gallo
1 bunch of fresh cilantro
1 pkg of fine shredded mexican cheese.
Cayenne pepper, garlic powder, all spice (I used like 4-6 kernels), and cumin. Be generous!
And enough oil to coat the bottom of the pot, put a dash extra.

You can use a cast iron casserole dish or a large stock pot, something you can let it simmer/stew in.

*In your pot, put the oil in and let it heat up. It's ready when it hisses/spackles when you sprinkle water in it. (Keep it on roughly medium heat)

*Add the 1/2 the onions and spices. Let it cook down and you'll smell when it's about ready. It's pretty fragrant.

*Add the chicken, and the rest of the ingredients (except for the poblanos and the cheese!)

*Let the chicken stew and cook until it starts to kind of separate. Turn the heat off and let it slightly cool.

*In a mixing bowl, empty the cheese in to it. With a giant knife (it makes it more fun!) chop the chicken and onions and pretty much anything choppable and add it to the bowl. When that's done, take a slotted spoon and strain out the rest of the vegetables. Add those to the bowl too.

*Stir/mix the bowl's contents together.

*Cut the Poblano peppers in half, remove the seeds and stems and wash. Place in a glass casserole dish that is sprayed with pam.

*Preheat your oven to 375

*Stuff the peppers to mounding.

*Cook for roughly 30 - 45 minutes. Optional, you can sprinkle cheese over each one 10 min before you pull them out.

White Sauce:
1/4 - half a cup of chicken broth
1 small container of sour cream
cilantro and spices from the recipe above.
a handful of flour

In a small saucepan put the cilantro, spices, and broth in it and bring to a boil. This lets the cilantro steep and lose some of its bite. Slowly add in the sour cream. It will thicken up. Add in flour if it's too thin. You can add in more spices if you want.

Any questions? YOU KNOW WHERE I AM. That or we'll make it when I come up!
Aug. 15th, 2009 06:44 am (UTC)
not a recipe, but the whole foods blog has is sometimes helpful! whole foods is pretty pricey but there are probably cheaper alternatives

( 2 comments — Leave a comment )

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