Challenge: Week 9
Well my second month of my 12 Months to a Healthier You Challenge has come and gone and I have to say, I didn’t do as well as I had hoped. Instead of focusing on eating more fresh fruits and veggies I was trying to eat better all-around by cutting out fast food and focusing more on protein dishes. Well my friends, I failed miserably.
For the month of March the focus is to drink more water. My personal goal is to drink 6 to 8 glasses of water a day and totally cut soda out of my diet. I don’t ever buy a bottle or can of soda to keep in the house, but I love me some fountain Dr. Pepper. While cutting out the soda I am also going to eat more balanced meals. I am not going to say I will cut one thing out of my diet completely like I am with soda but this month I am going to track what I eat in a little diet diary. In two weeks in will be able to give you an update on how I am doing.
My plan is to continue going to the gym 3 to 4 times a week and hopefully lose 8 pounds by the end of March. I have 3 or 4 weddings to go to this year with the first one this summer and I hope to be down 30 pounds by August. Any healthy meal suggestions anyone?
photo credit: futurefit.co.uk
In my early twenties I worked in a Thai restaurant that my friend’s family owned. The food that was introduced to me was amazing. From traditional Pad Thai, to Lemongrass Beef and Panang Duck we got to pick anything we wanted off the menu, twice a night. Amazing. This is a little recipe that I picked up from my four years at the restaurant.
Fried Ice Cream
6 scoops vanilla ice cream
6 slices of store bought pound cake
1 ½ cup milk
2 cups vegetable or peanut oil
Line a cookie sheet with parchment paper. Place 6 scoops of ice cream onto the parchment paper. Make sure the scoops are rounded and not touching each other on the cookie sheet. Freeze for two hours.
Slice 6 slices of pound cake in half making 12 thinner slices. Dip ice cream scoops into milk and quickly coat scoop with two thin slices of pound cake. The milk allows for the cake to form easier and stick to the ice cream, Mold cake around ice cream and place back onto parchment paper lined cookie sheet.Repeat until all ice cream scoops have pound cake around them. Freeze for another 2 hours.
Bring oil to a boil in small sauce pan. Once oil is brought to a full boil place ice cream into sauce pan using a long handled spoon. Let fry for a minute and a half per side slipping only once.
Scoop fried ice cream out of oil using a slotted spoon to allow oil to drip out as much as possible. Serve in bowl with a dollop of whipped cream. Left over fried ice cream can be wrapped in plastic wrap after being casted with pound cake and fried at a later time.
Crock Pot Beef Stew
1 small celery head
1 medium onion
6 Yukon gold potatoes
2 beef bullion cubes
2 cups water
1.5 lbs stewing beef
Salt and pepper
Cube onions in 1 ½ inch cubes. Peel carrots and cut celery and carrots in 1-1 ½ inch cubes. Clean potato skins very well. Cube potatoes in 2 inch cubes leaving the skins on. Place all cut vegetables in bowl and add salt and pepper. Let sit for 5 minutes. Add bullion cubes into bowl and add 2 cups of water. Pour vegetable mixture into crock pot and top mixture with beef. Let cook on high for 7 – 8 hours.
Liebster Award Nomination
About a month and a half ago I got a nomination for the Liebster Award from Top Ate on Your Plate, an award given to new food bloggers, with less than 200 followers, given from fellow food bloggers. Here are some of the questions Jen asked me:
1. What is your favorite post from your blog?
Penne Ala Vodka!! My mom’s Penne Ala Vodka is one of my favorite meals. It brings me home no matter where I am.
2. What’s your favorite: Facebook, Twitter or Pinterest?
I check Pinterest and Twitter on an hourly basis. I am obsessed. But I love that everything on Pinterest is interesting, new and creative. There are so many ideas and it is such a creative platform.
3. What is your strength as a blogger?
I try it all and like most. There are very few foods I am not going to try to create, recreate or make my own. I love food and appreciate all the different types of food from around the world.
4. What is your most memorable meal?
Memorable in not such a good way: I tried to make enchiladas per my boyfriend’s mom’s recipe. (She’s Mexican) No bueno. Poor guy sat there like a champ and pretended to like it until I took a bite and nearly spit it out. Yucko!
5. Wine, beer or spirits?
Wine. I am a complete wino! I love all Pacific Coast wines.
6. What ingredient could you not live without?
Garlic. Garlic can make any meal better. It is something I never skimp on.
7. What is your top desired travel destination?
Italy. The food, the wine, the landscape. I wouldn’t be able to stay for just a week. Literally salivating just thinking about it.
8. What is your favorite food blog?
I honestly don’t have one. I view so many food blogs regularly, it’s hard to pick one.
9. What state/country do you live in?
10. What are you blogging goals?
My blogging goals are vast. I love writing about food and sharing my recipes and my family’s recipes but my personal finance blogging goals is to keep myself in check and hold myself accountable.
Once again, the other Megan is back. For one month, yes a whole five weeks, at the end of November and beginning of December it was pretty chilly here in Los Angeles. The days were in the 50s and the nights were getting down to the 30s. Pull out your parkas people! The ice caps are freezing back over!! Megan’s parents were smart enough to escape to the Caribbean so she invited me over to have some soup, warm up and have some beverages. Here is the amazing soup she made me that night!! Enjoy.
Megan’s Crock Pot Chicken Enchilada Soup
1 15 oz can black beans
1 14.5 oz can diced tomatoes
1 10 oz package of frozen whole kernel corn
½ cup chopped onion
½ cup chopped bell pepper
1 10 oz can of Red Enchilada sauce
1 10.75 oz can condensed cream of chicken soup
1½ cup milk
2 chicken breasts
Mexican cheese blend
Combine drained beans, tomatoes, corn, onion and bell peppers into a 5 quart crock pot. Place two whole chicken breast on top of the vegetable mixture. In a separate large bowl whisk together the sauce and soup. Slowly add in milk until mixture is smooth. Pour into crock pot, cover and cook on low heat for 6-8 hours. If less time is needed cook on high for 4 hours. After completed, remove chicken and shred. Top with cheese, avocado, sour cream or tortillas.