Tag Archives: healthy dinner

Mango & Ginger Curry Beef Roast

28 Aug

This recipe reminded me that I don’t use my slow cooker nearly enough.  The ginger combined with the curry flavor and the sweet mango are absolute comfort food, but with a twist!

Mango-Ginger-Curry-Beef-Roast


Mango & Ginger Curry Beef Roast (inspired by Just Making Noise)

  • 2 lb. chuck roast
  • 1 ripe mango, cubed +  1 ripe mango, cubed
  • 3 cloves garlic, pressed or minced
  • 1-1/2 T. apple cider vinegar
  • 1/4 c. coconut oil, melted
  • 1/2 T. sea salt, 1 t. fresh ground pepper
  • 1 onion, chopped
  • 2 T. grated ginger
  • 2 potatoes, chopped (I used sweet potato, but I would recommend a sturdier potato for this recipe!)
  • 2 T. curry paste of your choice

Combine all of the above ingredients in a Ziplock bag or a container with a lid.  Make sure the beef is completely coated on both sides with the marinade and place somewhere cool for at least 12 hours.  Place the beef in the bottom of your slow cooker.  Place the chopped onions, ginger, and potatoes on top of the beef.  Add the curry paste (I of course used Patak’s curry paste), some salt and some more pepper to the onion mixture, then combine just the vegetables on top.  Cook on low for 6-7 hours, then add in the other cubed mango and place your slow cooker to the warm setting for 1 more hour.

I ate this dish by itself, but it would be FABULOUS with some coconut rice!

Advertisements

Sausage, Goat Cheese + Arugula Stuffed Peppers

19 Jun

Growing up, my mom made stuffed peppers pretty often.  Hers were usually whole bell peppers, stuffed with rice, ground beef, and some kind of tomato sauce.  They were so much a part of our regular rotation that I absolutely hated them.  They were always overcooked or undercooked, never an enjoyable texture.  I think I actually hated bell peppers for a long time because of that particular meal.  It got to the point that I would just empty the pepper of its stuffing and discard it completely.

Oh, I’ve tried to get on board.  I’ve only made stuffed peppers a handful of times as an adult and they just never turned out great.  Until now.  For me, I can say that halving the pepper lengthwise and using the peppers as boats instead of urns makes all the difference.  That and an amazing low-carb stuffing.

Sausage-Goat-Cheese-Arugula-Stuffed-Peppers-NEW


Sausage, Goat Cheese, & Arugula Stuffed Peppers (original recipe from Cook Like A Champion)

  • 2 medium bell peppers
  • half an onion, diced
  • 2/3 lb. hot Italian sausage (use whatever sausage you want!), no casing
  • 2 oz. soft goat cheese
  • 2 handfuls arugula
  • salt, pepper, olive oil
  • Parmesan Reggiano to garnish

Preheat the oven to 400*F and sautee onion in about 1 T. olive oil until translucent.  Then, add the sausage and cook until browned and crumbly.  While the sausage is cooking, slice the bell peppers in half lengthwise to remove stems and seeds.

Stuffed-Peppers-Empty

When the sausage is browned, add the goat cheese and arugula.  Mix until the goat cheese is combined and the arugula has wilted.

Stuffed-Peppers-Goat-Cheese

stuffed-peppers-arugula

I didn’t add any salt or pepper until the arugula is wilted and I can taste the actual mixture.  Here is where you can season it to your taste!  I used fresh ground pepper, sea salt, and some crushed red pepper flakes because I like a little heat.

stuffed-peppers-sausage-stuffing-mixture

Once seasonsed, spoon the mixture into the bell pepper boats and top with the smallest amount of Parmesan Reggiano.

stuffed-peppers-filled

I baked mine for about 18 minutes – until the peppers were soft, not mushy and not crunchy!

Sausage-Goat-Cheese-Arugula-Stuffed-Pepper-2


Yes in every single way.  The only reason I see to eat low-carb dinner is to save room for the most important carb.

Oh and before we move on, I just wanted to share how amazing a one pot dish is for clean-up:

one-pot-dinner-kitchen

sweet nothingness

Since I have the absolute best customers in the world, I got this piece of majestic art as a tip earlier in the week!  I knew I had to get it extra cold and save it for the hottest, muggiest day of the week – which was most definitely yesterday.

white-sky-brew-gentlement-chai-wheat


(Disclaimer: No, I wasn’t prompted to blog about this or even mention it!)

Um….wow.  Wow.  Wow.  Wow.  White Sky Chai Wheat beer from The Brew Gentlemen.  This beer is everything I hoped a beer could ever be.  The chai undertones are phenomenal, all clovey and gingery and cardamomy (hello, fall in my mouth) and the taste is just incredibly smooth.  This may be the best beer I’ve ever had in my entire life.  Sorry, North Country Brewing but you’ve been bested by Braddock’s newest brewers:  The Brew Gentlemen.  I 100% intend on heading over there for a full report!  I don’t care how many beers I have to try, I will do what I have to for you guys!  Oh, to be young and have a higher alcohol tolerance again.

Chicken Burgers + My First Lettuce Harvest!

10 Jun

Don’t you love it when you make something that tastes so incredibly good and you don’t feel bad about it because its healthy?!  I love when that happens.  No doubt this would be “cleaner” if I had omitted the cheese, but….who the heck wants to omit cheese.

chickburgerfinal3

First, throw this into a food processor:

  • 4 oz. wilted spinach
  • 1/2 small onion
  • 1 clove of garlic
  • 2 green onions, roughly chopped

ChickBurg1

ChickBurg2

Try not to drool into the food processor when your kitchen becomes overwhelmed with the smell of fresh garlic and onion.  Then, stir this mixture into 1 lb. ground chicken  and add:

  • 2 T. balsamic vinegar
  • 2 t. soy sauce
  • 1 t. lemon juice
  • 1/2 t. chili powder
  • 1/4 c. shredded cheddar cheese

ChickBurg3

Then, I added about 1/2 c. of Panko (NO EGG!), mixed it all together, and formed them into patties:

ChickBurg4

I refrigerated these for about 2 hours prior to dinner.  It allowed all the garlic and onion to release into the meat.  Also, the soy sauce and balsamic are super flavorful – more so after a few hours in the box.  You could grill or broil these, but I chose to cook them in my 10″ skillet.  Then, I WALKED OUT INTO MY FRONT YARD AND HARVESTED LETTUCE, Y’ALL.  No, really.  How cool is that?

chickburgfinal2

Recipe inspired by Super Pickle

Lucky Number Three

23 Apr

I had taken a week off from running since the Tuesday after my 5K.  Not intentionally, really, just my body demanding some R&R.  I spent the week eating whatever I wanted and drinking more beer than I should have.  No regrets – I needed a break.   In between doing work for Changin’ Time, participating in the Great Cloth Diaper Change, and renovating our new rental, I managed to carefully devise my 10K training plan.  Don’t worry, I’m still running with Hal.

There are several big changes that I knew I had to make based on my 5K training.

1.  Integrate strength training into my program.  Stronger legs and core can help a struggling runner keep proper form, especially when they’re at the point of fatigue.  Maintaining proper form can even keep a runner from feeling fatigued too quickly.  (I can’t find the exact article where I read this, but it was at somewhere on Runner’s World.)  With my 10K program, I am going to be doing strength training 3-4 times a week along with cross training 2 times a week.  I even played around with some basic strength moves yesterday to see where my skill level is.

IMG_5321

But, then it got awkward when customers started coming in and I was grunting around in the office.  I’m even a little sore today, so I guess a little bit is better than none at all!

2.  Run more.  To quote Christina, “Three days a week ain’t cuttin’ it.”  After nine weeks of training, I still struggled, and it was clear to both of us that I needed to run 4-5 days a week.  My 10K program has 3 days of running.  This first week, for example, looks like this:  2.5mi run today (Tuesday), 2 mile run on Thursday, and a long run of 3 miles on Sunday.  For the first few weeks, the only distance that increases in the long run, eventually building up to 5.5 miles the week before my 10K.  I plan on integrating some easy runs into my cross training, just so that I build a good mileage base.

Today was my first day back to running.  I took it slow and I’m happy with how I did.

Picture

It might have had something to do with the cool temperatures and the absolute bluest sky I’ve seen in a long time.

IMG_5320

3.  Stop eating crap.  Every time I say that, there’s this little voice in the back of my head that says:  “Obvi,” and rolls its eyes.  But, its not always as easy to follow through with as it to say.  Processed foods are extremely tempting and easily accessible; so is grabbing a bite during the few minutes of down time we have in our hectic lives.  For the most part, the junk food is out of our house (which I hear about by someone who isn’t training for a 10K and is wondering where all the snack food is).  I’ve noticed that the rumors are true: when I have healthy food within reach, I am more likely to grab healthy food to snack on.  In fact, I even noticed that one of my old favorite snacks (tortilla chips & salsa) didn’t even taste good to me anymore.  Isn’t that weird?

As usual, I’ve been turning to Pinterest for healthy dinner ideas.  Last night, I made chicken and kale stuffed ‘bella caps.  The chicken mixture included shredded chicken, olive oil, lemon juice, salt, pepper, Alouette creamed cheese pats, shredded Parmesan cheese, and kale.  I topped it with a little more shredded cheese and baked them.  She♥ did NOT like them.  At all.  Perhaps because she expected it to be spinach and upon tasting, realized it was kale and it was just all off.

I, on the other hand, wish I could eat them every day.

IMG_5316

So, those are the three big changes that you’ll be hearing me complain talk about over the next 8 weeks.  I’m going to try to keep up with weekly updates about my progress.  I don’t want to jinx a potential “Fitness Friday” series because obviously my “Fish Friday” series has been a total bust for the last two years!  (I can’t help it if I live a mile away from the best lenten fish fry in the entire city, Holy Angels Fish Fry!!

%d bloggers like this: