Restraining the Ninja

Well, in an attempt to go Ninja on my flab, I have embarked on a new, challenging, and controversial endeavor. The hCG diet. It's a protocol utilizing homeopathic hCG drops and following a very strict regimen of 500 calories a day for 21 days. Of course, you can't consume 500 calories worth of pasta and cream sauce, either. So, for the next few weeks, I am attempting to make lemonade out of this lemon by creatively using herbs and spices along with unique combination of foods from the very short list of approved foods. No fats or oils are allowed, nor are any starches. So this is a challenge for someone with EVOO coursing through her veins and pasta always on the brain.

If you know me at all, you know I will quickly bore of an apple and boneless skinless chicken breast for dinner. Actually if you know me at all, you'll realize I would never make myself eat a boneless skinless chicken breast...no matter how fat I am! So in an effort to keep things tasty, satisfying, and interesting... here we go!

Ground Turkey with Curry and Curly Mustard Greens

The pungent flavors of the curry and greens help satisfy your taste buds without using oil or fatty sauces. Plus the nutritional value of this, thanks to the greens, is through the roof! Another bonus-utilizing spices like cinnamon and cayenne boost your metabolism naturally.

1 pound extra lean all natural ground turkey
1 small diced white onion
1 lime
curry powder
cayenne pepper
cinnamon
sea or kosher salt and pepper
1 cup organic low sodium chicken stock
3 cups organic curly mustard greens (take a minute to chop them a bit smaller than they come, rinse, and wring out with your hands)

Heat a large skillet over medium-high heat, and add turkey and onions. Break up the turkey and keep mixing, to avoid any scorching. There is little to no fat in the turkey and you are not adding any to the pan, so you have to keep it moving. Season with salt, pepper, 2-3 tablespoons of curry power, a dash of cinnamon and cayenne. Mix. Slowly add the chicken stock and then the greens. Mix until the greens wilt down, then top with juice of half a lime. Mix, cover, reduce to medium heat, and allow to simmer for a few minutes- turkey should be fully cooked and greens wilted and soften a bit. Serve hot with a lime wedge.


A great side to this is a cucumber salad. Peel and slice cucumber. Add thinly sliced onion. Allow to marinate in red wine vinegar, salt and pepper (add dill if you like) for 10-15 minutes in the fridge before serving.
If you are not limiting carbs, whole wheat couscous would be a wonderful addition to the meal.

*Well wishers are welcome, but don't comment negatively on my choice of diet plan. I really don't need it. Thank you!

Breakfast South of the Border

It's Spring Break 2011!
Woooohooooo! Margaritas poolside, beer bongs on the beach, pierced belly buttons and scantily clad 19 year olds as far as the eye can see. Oh wait, that was my spring break 1996. Today life is less of a party, but no worries! We can still have a party for your taste buds, and it won't leave you dazed and confused the next morning.

I used to love breakfast food for dinner, or after late nights "studying". As a grown up, a nice healthy and hearty breakfast is something I look forward to on weekends. So today I kicked off my weekend, and my Spring Break, with a festive, spicy and delicious omelet that took me back to my days in Mexico and all of the flavors under the sun. You can add or omit ingredients depending on your preferences or what's already in your fridge. Use only egg whites if that's your thing, or 3 whites and 2 whole eggs...  But, to give it a truly authentic flavor, out of the ordinary, don't skip the salsa verde!

Mexican Omelet

• 1 whole or 2 egg whites per person (I insist on cage free, vegetable fed, non-drugged birdies)
• shredded Mexican blend cheese
• diced green, red, yellow peppers
• diced red onion or scallion
• diced tomatoes
• salsa verde (green tomatillo salsa- can be spicy or mild)
• a few tablespoons of milk
• olive oil
• spices (salt, pepper, cumin, paprika, oregano, chili powder)
• hot sauce*

Instructions: You know how to make an omelet! But here is my method.

First I saute the veggies in a little olive oil on medium high heat, and season them generously. I like them soft and partially cooked, rather than raw and crunchy. (Hold the tomatoes until you add the cheese.) When they reach the tenderness I prefer, I add the egg mixture (eggs/whites and milk beaten) and reduce the heat to low and partially cover. The eggs should begin to brown slightly on the bottom while the rest cooks through. Sprinkle with cheese and tomatoes, and top with a little salsa verde. Flip (or scramble) for just 1-2 more minutes to be sure all ingredients are hot and egg is firm. Serve hot! Top with a little more cheese, salsa verde and hot sauce if you dare.

Wanna take it one step closer to authentic juevos mexicanos? Serve with warm corn tortillas and make your own little breakfast burritos.
OLE!

A Quicky From the Desert

Here's a dish I LOVE that I took from a restaurant in Scottsdale, Arizona. It's almost embarrassing how easy it is, but it's so good. My kids started wolfing this down around age 9 months so it's a regular on our dinner table. The protein, fiber and OMEGA-3's are bountiful and I feel like chef and mom of the day.

Originally this was served with halibut, which is fabulous. But I find salmon is always available, usually on sale, and the best buy nutritionally. I try to always keep frozen, individually wrapped fillets of fish in the freezer. None of the marinated stuff, just all natural, clean protein. We live in the midwest, so this is the best we can do. If you live in an area where fresh seafood is affordable and available, well then, lucky you!

Southwest Salmon:

• 1 fillet of fish per person (if not fresh, at least partially thawed)
• 1-2 cups frozen corn (as much as you like... I use a ton!)
• 1 can no sodium added black beans (drained and rinsed)
• 1-2 cans Ro-tel tomatoes with green chilis (mild to hot, you decide, and if you're making 4 or more fillets, I'd go with 2 cans)
• 1 whole lime in wedges
• salt, pepper
• optional: smoked paprika/chili powder/chipotle powder, fresh cilantro

Heat large skillet to medium high, add a little canola or olive oil to barely coat bottom. Add fish, season with sea salt, pepper and any of the spices according to your taste. Allow salmon to sear to a light golden brown before flipping (3-5 minutes or so). Flip and allow to sear a minute before adding beans, tomatoes and corn, mix and evenly distribute the salsa items, cover with lid, and reduce to med-low heat. Simmer until corn and beans are hot and tomato salsa is bubbly. This is why I use partially thawed salmon- it will continue to cook as the other ingredients come up to temperature, and you risk overcooking. Medium cooked salmon is perfectly safe and good to eat, overcooked salmon is pretty gross and worse than canned tuna. Don't email or comment about the deliciousness of canned tuna.

Once everything has married and is bubbling hot, you are ready to enjoy! Squeeze 2 wedges of lime into the pan before serving. Traditionally, you'd serve this with white rice. But, for something with a little more bang for your caloric buck, whole wheat couscous is an excellent choice. It soaks up all the juices and flavors of the dish, is cheap, and takes about 3 minutes to prepare.

Place a small bed of couscous on the plate, (add fresh cilantro if you like) top with fish, then spoon on the corn and bean salsa. Finish with a generous squeeze of lime. And the more spices you added to the dish, the more the lime will bring all the flavors to life.

Ay, caramba, that's good!

Oh, so you're an over achiever? Or lucky enough to live somewhere that offers good quality, locally grown produce year round? Ok, it's on! Roast some corn on the cob and then cut the kernels off. Use fresh tomatoes and start chopping! Grab that green chili or jalapeno out of the garden! Throw in some chopped scallions and cilantro. Go on, I dare you. Just DON'T forget the lime:)