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Sunday, May 19, 2013

Peanut Butter No Bake Cookies

Don't judge me. I'm only human...The hardest part of dieting (or lifestyle change) is breaking my sugar addiction. I can go about 2-3 days without sugar and then I crack. It takes 2 weeks to make a habit. I'm so far from that. 

While perusing Facebook today, someone was making no bake cookies. That sounded so good. So I found a peanut butter no bake cookie recipe here. I made some modifications.

1.5 C sugar
1/4 C butter
1/2 C milk
1 C natural peanut butter
1 tsp vanilla
1/2 C flax seed
3 C instant oats

I've never had a problem using instant oats. The cookies are currently in the refrigerator to speed the cooling process. I like to think of the cookies as fuel. Peanut butter and oatmeal are great for energy. I will be using my elliptical soon and running shortly after that... Aim high, I say!

Saturday, May 18, 2013

Zucchini Pesto Roll Ups

Today was the Great Lakes Kite Festival. Not enough wind so the kite flying was slow but the day was gorgeous! Great day to be at the beach! No beach food here. We just took water and an apple, just in case. 

Now on to dinner...

Nom nom nom...It's been a slow week here. I haven't made anything fancy until tonight. Got this from my fave website here.

I used the Archer Farms Natural Italian Chicken Sausage from Target, zucchini, and premade pesto. 

Sausage $3.89
Pesto $2.39
Zucchini $.99/lb $1.41

I cut each sausage into 4 pieces and had 20 pieces. The pesto is premade because I don't have any herbs growing yet. The zucchini was a different variety but tasted the same. 

It was a slow week on food so the recipes have been less this week. 

Monday, May 13, 2013

Spinach Power Salad

I like Panera. How can one not like Panera? They have a great menu. Not exactly Paleo friendly but if you know what is going to be in your food, you can have them leave it out since they make it all fresh. 

So the BB and I went to Panera for dinner on Sunday. Surprisingly it was busy since it was Mother's Day. I got the Strawberry Poppy Seed and Chicken Salad. It was delicious and HUGE! But I ate it all. Only 350 calories and 13g fat. The BB got the Spinach Power Salad minus the frizzled onions...frizzled what? Yeah, those are the french fried onions from a can, I'm sure. That salad is 460 calories and 25g of fat! Whoa! And his portion was small. I couldn't believe how tiny his salad was. He's 6'3 people. He needs a little more than the average bear...

So I replicated the salad tonight for dinner. Here's how it went:

Spinach from the farmers market, chopped
6 hard boiled eggs, chopped
4 strips of bacon, all the fat removed
10 oz baby bella mushrooms, quartered
vidalia onion, chunks
I had some vidalia onion dressing

Roast the mushrooms and onions with a little sea salt together for 20 - 25 minutes. (I also used a little Fustini's Sage and Wild Mushroom Olive Oil).Let cool. Make the hard boiled eggs ahead of time so they can cool after they are peeled. If you have issues with making eggs, like my mother :), google it. This is what I did here.

Here is the cost breakdown:
Spinach $3.00
6 eggs $.50
4 strips of bacon $.60
Baby bella mushrooms $1.99
vidalia onion $.50
approx $6.59

You don't need a lot of dressing so I didn't calculate that. I will be finding a Paleo friendly vidalia vinaigrette to make next time. This fed 2. There is still some spinach (my lunch tmrw) and egg. I'll have to make more bacon tmrw. Ah...bacon! ♥

BB says this is a keepa'!

Thursday, May 9, 2013

Turkey Lettuce Wrap

It's lunchtime! What to use when you can't have bread anymore? Use lettuce leaves! I haven't had bread since Saturday. I can't really tell a difference yet but BB hasn't had bread for 2 weeks! Good job, babe! He can tell a huge difference in how he feels. 

To assemble:

lettuce leaf (I used green lettuce. Romaine is also hearty)
turkey slices (as natural as possible)
a little guacamole from here
red pepper sticks

Roll 'em up and eat 'em!

If the guac is made up ahead of time, this is super fast to assemble. And it tastes good to boot!

The cost breakdown:

2 avocados $1.00 (on sale this week 2/$1.00)
1/4 red onion $.50 approx
1 roma tomato $.50 @ $1.29/lb
1 lime $.34

lettuce $.99 a bunch
turkey $2.33
red pepper $1.00 @ $2.99/lb

Approx cost per roll up $.75! And that is being generous on the portions!

Wednesday, May 8, 2013

Curry Turkey Meatballs

We have a winner here, folks! 

So the BB (Brit Brat) loves curry. I found a great vegetarian curry dish that we can't have anymore because it has sweet potatoes and chickpeas in it. Booooo...

So I had some ground turkey and fancied a curry burger. I wanted to use coconut milk with curry (because it tastes great) but that would have made the burgers too runny. So option two! Meatballs in a curry sauce! Brilliant!

Here is the cost breakdown:
Turkey $2.50
Onion $.50
Coconut Milk $2.64
Diced Tomatoes $.50
Cauliflower $2.50

Now on to the good stuff!

Curry Turkey Meatballs in Coconut Sauce with Cauliflower
·         1 medium onion, diced
·         2 tbsp curry powder
·         1 tbsp ground cumin
·         1 tsp ground cinnamon
·         1 lb ground turkey or chicken
·         1 (14.5 oz) can coconut milk
·         1 (14.5 oz) can diced tomatoes
·         1 tbsp curry powder
·         1 head of cauliflower

Combine coconut milk, diced tomatoes, and 1 tbsp curry powder in bowl. Set aside.

Dice onion. Add 2 tbsp curry, cumin, and cinnamon. Mix well. Add all to turkey and combine well. Use your judgment on the texture.  I thought it was a little dry so I added about ¼ C of the coconut milk/tomato mixture. Use a cookie dough scoop (or just a spoon) to make even size meatballs. These are about 2” in diameter.  

Bake meatballs on a lined or greased cookie sheet at 350 for 20 – 30 minutes.
In a large pan on the stovetop, brown all edges of the meatballs. Remove meatballs, side aside. Saute cauliflower for 5 minutes before adding coconut/tomato mixture. Simmer 15 minutes to soften cauliflower and reduce sauce. Add meatballs. Serve.

If you add meatballs and simmer, they might fall apart since there is no egg holding it together. 

Brit Brat Approved!

Monday, May 6, 2013

They Can't All Be Winners...

So tonight's menu was Portabella Pizzas. Sounds great, right? Well there was something missing. And I'm not just talking about cheese. Can't quite put my finger on it so I will have to tweak the recipe a bit. If you have any suggestions, please comment below. 

Here is how I made this

6 portabella mushrooms $2.89/pkg $5.78
1/2 red pepper $2.99/lb approx $.50
1/4 red onion approx $.50
1/2 jar pizza sauce $1.00
6 slice of sandwich pepperoni $.40

This last ingredient is where I cleverly go to the deli and have them cut the sandwich pepperoni very thin so the pepperoni flavor covers a larger area. However, in this case the slicing may have been too thin. I could hardly taste pepperoni at all! And of course there is cheese missing but this is Paleo people! There's no cheese in Paleo...or crying in baseball (love that movie!). 

So it is back to the drawing board for this one. However, it is Brit Brat approved.

Chicken Sausage and Veggies

Chicken! It's what's for dinner! (always wanted to say that)

This was last night's dinner:

Archer Farms Italian Chicken Sausage info here
1/2 large red pepper
1/2 large vidalia onion
8oz baby portabella mushrooms
Fustini's Sage and Wild Mushroom EVOO here

Now before you get all excited and say "you can't eat processed chicken sausage"! Here are the ingredients:
Skinless Chicken, Water, Red and Green Dried Peppers, Salt, Paprika, Fennel Seed, Black Pepper, Onion.

What's that you say? Yes, those are all natural. And I didn't have to grind it myself. Win-win!

Sausage $3.89
Pepper $1.99/lb
Vidalia Onion $.69/lb
Mushrooms $2.69
Fustini's $15.95 (worth every penny)

Sunday, May 5, 2013


Are you one of the people that like those flavored water packets? Crystal Light on the go? How about Paleo friendly flavored water? 

2 quarts cold water
1/2 lemon thinly sliced
4-6 basil leaves

I have the Rubbermaid Servin' Saver Mixing Pitcher here. Put the water in, put the top on, and throw the lemons and basil on top. Plunge away! (note: if you put the lemon and basil in first the plunger can't sit on the bottom of the container.)

Lemon $.50
Basil plant $2.39

Saturday, May 4, 2013

Fruit Smoothie!

As I mentioned previously, juicing ain't for me. But I do love me fruit and me imitation bullet blender here (insert sarcastic British voice here). So for a quick breakfast, I put in a cup the night before 1/2 strawberries and 1/2 pineapple. In the morning I add about 1/2 C organic soy milk (almond, coconut, or whatever would be awesome too). The smoothie needs a liquid to blend it all up. For a little sweetener, I added a squeeze of honey. It lasts me until lunch. Yum-O!

One thing I'd like to demystify is that eating Paleo, or healthy in general,  is expensive. We pay for convenience. So if you want to save money, you really should prepare more of your own meals. These are my costs in Midwest, USA.

Strawberries 1lb = $1.67
Pineapple whole = $1.99
Organic Soymilk 32 oz = $1.00 (yeah, I found it at the dollar store!)

I'm estimating there are 3 smoothies worth in a pound of strawberries and pineapple. Soymilk has 8 smoothie servings.

Strawberries = $.56
Pineapple = $.67
Soymilk = $.13
Honey = $.10 (est)
Total = $1.46

Friday, May 3, 2013

Green Bits and Guac Vessels

So I can't handle juicing. Blah! But the Paleo I can! Yay! 

Need a dip for your vegetables? How about guacamole? Without even changing anything from a regular recipe, you can eat guacamole. 

2 avocados
1 roma tomato
1/4 red onion
juice of 1 lime
sea salt or kosher salt

Finely chop all. Add juice and salt. Mash the green bits into the other bits. Helps it stick to the guacamole vessel better. And because we all like to eat crunchy things, celery sticks make great guac vessels!

If you are lucky, the guac will last longer than a day and you can take it to lunch the next day...*hint, hint* BB

Also for dinner were these AMAZE-BALLS chicken burgers from PaleOMG blog. As usual, I did a little tweaking. Mostly because I didn't have all the ingredients. Like ground chicken. So I googled it and made my own with, wait for it...a food processor! No way, you say! Way, I say! I also added another garlic clove and Italian Herb Seasoning to replace the parsley, thyme, and basil.

Thursday, May 2, 2013

Paleo, here I come!

Well, the weekend got away from me. Good news - I lost 2.6 lbs in a week. Bad news - I can't handle juicing. I get hangry... Yes, the word of the day is hangry (hungry and angry). I also get light headed and dizzy, which is never good. 

So on to the next diet phase - Paleo! This I can do. If the caveman didn't eat it, you can't either. No processed, no grains, no legumes, no dairy. Dairy is hard. Snacks are really hard for me. I love sugar! So this will be a challenge but I think I can do it!

Saturday, April 27, 2013


Starts today! I juiced breakfast and lunch tonight for tomorrow for the Brit Brat and myself. Will post pics with the concoction tomorrow!

Wednesday, April 24, 2013


Celery Cucumber and Pear Green Juice
recipe here

Ingredients:1 medium cucumber
3 celery stalks
1 1/2 small to medium pears
3 handfuls kale

Directions1.) Rinse all ingredients

2.) Add ingredients through juicer.

3.) Serve and enjoy!

I substituted spinach for the kale which doesn't seem to juice very well in my Jack LaLanne Juicer.

Watch Fa,t Sick, and Nearly Dead. You will change the way you think about food.

Pear Carrot Celery Tea Smoothie

I opted not to juice but to blend instead. 

1 pear
1/2 carrot
1/2 celery stalk
Enough raspberry tea to help blend it all together

This did not blend up fast even in my little bullet blender. I might have to get the juicer back out. 

Another great movie to watch

Although I should stop matching movies, this was a good one too. Inspired me to do a little juicing.

Fat, Sick, and Nearly Dead available through the website for free here.

I think I'll go make myself a smoothie/juice concoction right now...


I'm not going to juice this but blend it up instead just to keep some of the nutrients in it. 

Tuesday, April 23, 2013

How Time Flies...

Wow! It's been just over 2 years since my last post!

nWhat has changed about me? Sadly, Not much at all. I still have the extra pounds that I need to dispose of. What am I going to do different THIS time?

Exercise, you say? I was going to join a gym but the gym close to my house decided, after several years, to close. Great. It had a gym that I was looking forward to. It's almost summer so I can get the bike out soon. If only I worked closer, I'd ride my bike but there is no place to put it during the day either. 

Change my diet, you say? Well that's a given. I recently (yesterday) attended a workshop given by VeganGR. While I can't go completely vegan (I ♥ bacon), I can do vegan a few times a week. Even vegetarian a few times a week. There was so much information thrown at me. I also like to research and there is even more on the interwebs. 

I watched a movie today with some very compelling statistics. Forks Over Knives. Can be streamed via Amazon free for Prime members here. The documentary makes me not want to eat meat anymore. Have I mentioned that I ♥ bacon!?

I'm getting ready to watch Food Inc., which I'm pretty sure will seal the fate for not eating meat. At least that's what I heard.

Today's feasting went well. I started with a smoothie of spinach, soy milk, blueberries, and flax seed. I had quite a bit of coffee with creamer. I had a whole wheat bagel with whipped cream cheese. Dinner was salmon, spaghetti squash with a lemon vinaigrette, and a side of baked mushrooms. The lemon vinaigrette was a little strong. The Brit Brat didn't like it. He ate the salmon and mushrooms though. 

Lemon Vinaigrette

1/2 C fresh lemon juice
1/4 C EVOO
Parmesan cheese to taste (I didn't have much on hand)
1 tsp of Italian Herb Seasoning (love it! always have lots on hand)

Whisk and drizzle on spaghetti squash to taste. It's very strong lemon so you may need to adjust the EVOO. 

I ended the night with a snack of Sunchips. 

So much to learn about food and how it effects the body. I really want to stay away from processed and high fructose corn syrup. 

So, today was a start...right?