Tag Archives: clean eating

The Blubber Battle: Oven Roasted Veggies Recipe

This is sooooo good and easy. I’m a closet finicky eater so I like that I can alter this Tosca Reno recipe by taking out some of the veggies that I don’t like. (i.e. beets) You of course could add more vegetables to this dish.

“Oven roasting brings out the flavor of vegetables like no other cooking method. The best part of oven roasting is its ease. ”

– Tosca Reno

Ingredients:

  • 2 large spanish onions or sweet onions cut into chunks
  • 4 large sweet carrots cut into chunks
  • 2 peeled turnips cut into chunks
  • ½ pound of brussell sprouts
  • 6 small beets peeled
  • 8-10 small potatoes (not idaho or russet bakers)
  • 4 tablespoons of extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 4 minced garlic cloves
  • 1 tablespoon fresh marjoram
  • salt and pepper to taste
  • cooking spray

Preparation:

Preheat oven to 375. Peel all vegetables. Quarter potatoes. Toss all vegetables in oil, rosemary, minced garlic and marjoram. Arrange vegetables in a large roasting pan coated with cooking spray. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover and turn the vegetables with a large spoon. Add salt and pepper and roast at 425 for another 20 – 30 minutes or until the potatoes and carrots are thoroughly cooked but the edges are not burned.

*You can learn more about my blubber battle here.

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The Blubber Battle: Clean-Eating Canadian Stew Recipe

I’m trying to cook a new recipe each week and I’ll share the good ones here. Though I think of stew as something you make in the dead of winter, I decided to try this one, it seemed easy and one that worked well for leftovers, which is an essential part of my meal planning.

I made this with Logan by my side because he loves helping out in the kitchen. In Tosca Reno’s book she stresses the need for canned potatoes in this or the potatoes would be too mushy. I followed her directions and the stew turned out perfectly.

I also found that not only is this fun to make with Logan, but with a glass of Shiraz as well.

Canadian Stew
The Eat-Clean Diet Cookbook by Tosca Reno

Ingredients:

1 1/2 lbs. lean beef tenderloin, cut into 1-inch cubes
2 leeks, whites and light green only, cut into chunks and well rinsed
3 or 4 medium sized cooking onions, peeled and cut into chunks
3 carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 – 10 oz. can whole plum tomatoes
1 – 10 oz. can small potatoes
Several cloves garlic
4 T. olive oil
1/2 cup whole-wheat flour
Sea salt and black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 cup low-sodium, low-fat chicken stock
1 cup light beer

Directions:

1. Cut meat into 1-inch cubes.  Place whole-wheat flour, salt, ground black pepper, oregano, and basil in a large plastic container with a tight-fitting lid.  Shake the contents so they mix.  Now place the cubed meat in the container and shake until coated.

2. Meanwhile, in a large Dutch oven heat the oil and saute the garlic and onions until soft.  Add remaining vegetables, except canned potatoes, and cook 5 minutes longer.

3. Gently remove cubed and seasoned meat from container and add to the cooking vegetables.  Cook until meat is browed.  You will notice the mixture is getting sticky.  This is caused by the flour seasoning on the meat.  When it gets too sticky, add the chicken stock and the light beer.

4. Bring to a boil and then reduce heat to a simmer.  Stir the stew until the sauce becomes evenly smooth.  Now add canned, drained potatoes.  Cook over low heat for another 30 minutes or until vegetables are tender.

The Blubber Battle: My First Missive Against The Bulge

Oh how I’ve dreaded writing this post. But I know I need to because it’ll help me accomplish my goal since talking about it will make me accountable. After all, my word is my bond.

It’s time I talk about my post-baby weight. Ethan was born two months ago, and while I’ve got no Hollywoodish disillusions that my body will make a Heidi Klum-like comeback (hell, I didn’t even look as good as her pre-baby!) I must drop the weight much faster this time than I did with my first kid.

After my first, it was bad in that I was still calling my jelly rolls “baby weight” when my “baby” was 2 years old. This time, things will be different.

With my first pregnancy, I gained about 30 pounds. With my second, I out-did myself. I thought it was a total 40-pound weight gain, but when I actually did the math, I discovered me and Kate Hudson had something in common for once. We both gained 60 pounds in our pregnancy. Wowzers.

In the month after Ethan was born, I dropped 30 pounds, but I’ve got 30 more to go. My plan? I want to do it the old fashioned way. Eating right and exercise. If I burnout on that, I’ll switchover to something like Weight Watchers or Jenny Craig, but I’m really inspired to do it “on my own.”

Right now things are going good, I’m doing Jillian Michaels’ 30 Day Shred and really like that. (I’m one of those weirdos who likes to exercise.) You’re supposed to workout every day for 30 days. I’m on Day 10 and have hit all my workouts. After the 30 days, Ethan will be old enough to where I can take him to our gym’s daycare so I can melt some more lard there. Plus I’m prepping for the Shamrock Shuffle race next month.

On the food front, I’m drinking an insane amount of water, eating small meals every few hours and try to have them be “clean” (i.e. not processed, more meals made from scratch) I *did* eat a glorious cheeseburger on Wednesday, but it’d been months since that happened. See? This is why I’m writing this, to keep me on my soon-to-be-skinnier toes.