Getting Back in the Kitchen

I love to cook...
I was enrolled in Culinary school, I work in the Restaurant Industry, I love food! 
Lately, though, I haven't really been feeling it in the kitchen. 
I used to get in the kitchen to relieve stress but lately I have just been so busy with work and so tired. By the time I get home in the evening, I just want to pour a glass (errr....bottle?!) of wine and sit on my butt and just throw something together for dinner. 
Besides being tired, busy, and stressed, I have just felt so blah lately. I'm not sure if its the winter blues or what...
So, I sat down a few weeks ago and started to really analyze what was making me feel like this. And the results were an obvious domino effect! 
1. Winter Blues--I get lazy, like really lazy, in the winter! All I want to do when its cold and dreary is cuddle up and keep warm. 
Like I've told many people I only like cold and snow in two situations: Christmas Day (only!) and if I'm on a mountain, knowing at the bottom of the hill is a nice toasty lodge, with a Hot Toddy waiting on me! 
2. Tired--Being lazy, just makes me more tired. Work has been exhausting too...I'm talking so busy that I can't be productive because I don't even know where to begin! Of course, I have taken control of this by making sure I make my to-do list everyday and really focusing on completing the tasks that have priority. 
3. Not cooking--As I mentioned, I love to cook to relieve stress, and that obviously has not been happening. So not only I am not doing something I love but I'm not getting the nutrients I need to get out of this funk! 
4. Workouts are Slack--Are you starting to see the domino effect here? Since I'm so tired, being lazy, not eating right, I'm missing out on the activity that helps the most! The best way to get those endorphins flowing, relieve stress and push that funk right back where it came from is to GET MOVING! 

Just because I love a big fluffy waffle and Texas is on my mind!

What I am doing about it you ask? 
In an effort to get back on my A-game, I'm taking small steps to get back to where I need to be. 
1. Get Back in the Kitchen: The past few weeks, I have dedicated Sunday afternoon to grocery shopping and meal planning. Meal planning has always been a great way for me to make sure I'm eating right and spending plenty of time in the kitchen. 
2. Exercising: I started a new workout plan last week and so far its working out nicely! Its a program I can actually complete at the gym in my apartment complex. (I haven't joined a gym because I travel so much for work, it would be a major waste of money!) I am setting a personal goal to hit the at least 3 mornings each week. Hopefully, this will help with the whole not wanting to do when I get home from work and also give me more time in the kitchen after work. And now with the time change the sun is still up when I get home, so I can go on a nice walk with Gary after dinner. 
3. Getting Sleep: I'm cutting back on the booze**, and working on unplugging earlier. I also write my to-do list for the next day, right before I fall asleep. 
**No, I'm not an alcoholic but I do love me some wine! 


Tonight, I whipped up an easy, healthy dinner in less than 30 minutes!




Backed Salmon Packets
1 3oz. Salmon filet
1 cup Broccoli
1 small Shallot (sliced thin)
1/2 tablespoon Olive Oil
1 teaspoon Garlic (minced)
Sprinkle of Oregano, Thyme and fresh Cracked Black Pepper
2 Lemon wedges
Foil

Preheat the oven to 350. 
Place the salmon and broccoli in foil. Spread sliced shallot over top. Sprinkle your olive oil, herbs and garlic evenly. Squeeze lemon juice over salmon and broccoli. 
Fold the foil to form a packet and pop in the oven for about 20 minutes.

You Know it...WIAW! #3

It's Wednesday...so you know what means! But first a quick announcement! 

My Spring Fling Giveaway has been extended, so make sure you go here to enter! 

Ok now on to the real reason you are here...

 Early-thirty protein shake and banana...yeah this is new to me... also new to me is working out in the AM, which I did today! (pat.on.back) I will admit I was pleasantly surprised, this protein smoothie was not to bad! 

Breakfast at the office: 1/2 sweet potato with cinnamon and a turkey "muffin" 

(absolutely delish!) 

Ok now, here comes the GREEN!! 

Lunch: Steamed Brussels over Quinoa and a Spinach salad with Raw Sunflower Seeds, Cranberries and Celery. 

Snack: Green Apple with Justin's Chocolate Peanut Butter (excuse me, heaven!) Blueberries and Green Tea ;)

Dinner: Steamed Veggies (cabbage, broccoli, asparagus) and Spicy Chicken

It was one of those days...so yes, even my wine, courtesy of TJ's was GREEN! ;) 

(However, I don't know if this is really gluten free...oops, again) 

**Do you work out in mornings or evenings? 

**Sweet or savory for foods for Breakfast? 

**I received a large RED box in mail today... very excited to share about what the contents of this box... 

can you guess what it was?

A Recipe Sure to Clear your Sinus'

A and I don't really experiment very often with "meat alternatives"...don't get me wrong, I love a good veggie burger or some Boca crumbles but other than that we don't really venture out. Well, I decided this week to break out of that box, one can not live off beans and salad alone! A is a spicy food fanatic and when I saw the recipe for Buffalo Tempeh in Appetite for Reduction, I knew we had a winner. What could satisfy a hungry-mans craving for Buffalo Chicken Wings better?
The tempeh filled me up for hours without weighing me down. It was full of flavor and A even asked if there was going to be leftovers for his lunch the next day. I love when that happens!

If anyone has had any reservations about tempeh or any other meat alternatives, I highly recommend you try this recipe. Its simple, quick and delicious! 

Buffalo Tempeh

8 ounces tempeh, cut into wedges

Marinade: 

1/2 cup vegetable broth

1/2 cup Cayenne hot sauce

6 cloves garlic, minced

2 teaspoons dried oregano

To create tempeh wedges: Slice the tmpheh in half across the waist. Slice the rectangles in half. You'll have four rectangles. Slice each rectangle corner to corner. The resulting triangular wedges are great for baking, grilling or sauteing. 

Steam the tempeh for 5 minutes, this will loosen the tempeh up and get it ready to absorb the marinade flavors.

Mix together the marinade ingredients in a medium-size mixing bowl. When the tempeh is done steaming, immediately transfer it to the marinade. Let it marinate for at least 10 minutes, up to an hour. 

Preheat a large skillet over medium-high heat. Spray the pan with a bit of nonstick cooking spray. Add the tempeh slices and reserve the marinade. Cook the tempeh for 10 minutes, flipping it often, until it has browned a bit. Add the remaining sauce and turn up the heat to high. Let the liquid boil and cook down for about 5 minutes. That's all!! 

While the tempeh was marinading I also whipped up a batch of Cool Slaw. The creamy cashews made this dish the perfect companion to Buffalo Tempeh.

Being from the Georgia-Carolina area I love a nice vinegar-mustard flavor with my BBQ...the Cool Slaw had just the right amount of each and a touch of agave nectar really enhanced the flavor. 

The best part of this meal are the nutritional facts:

Cool Slaw Buffalo Tempeh Calories 60 130 Calories from Fat 25 20 Total Fat 2.5 g 2.5 g Total Carb 7 g 18 g Fiber 2 g 5 g Sugars 3 g 1 g Protein 2 g 9 g

Sneak Peek

Well friends, I have been cooking up a storm for the Cookbook Club! Lots of yummy dishes that even A loves! 

Reviews coming starting next week, so stay tuned....

Santa-paws Oatmeal Balls

Gary, being the Southern Gentleman that he is, requested we make a Christmas treat for all of his new friends here in Albuquerque. With all of the chaos, known as December, I needed something quick, easy and delicious! I am pretty sure he has won the hearts of several pups with these Doggie Oaties!

What you will need:

2 cups rolled oats

1 cup applesauce

1 cup peanut butter

Directions:

Combine all ingredients and refrigerate for at least 15 minutes. Roll into bite sized balls and bake on parchment lined baking sheets in a 325℉ for 10 minutes.

{I tried to get festive using Holiday cookie cutters--FAIL--Balls work best!}

After the oaties had cooled we packaged them in individual treat bags for easy Secret Santa (paws) delivery!

And, of course, someone had to test the batch before we set out to spread good cheer!



Yes, Mom, I'll take one more!





Recipe from HEAB!

Are You Ready for Some Football?!

This time of year brings along several of my favorite things:
● Winter Squash
● Pomegranates
● Bright, Crisp Mornings
● Cozy sweaters and slippers
● The Holidays!!

And of course, FOOTBALL! (Yes, there is a slight hint of sarcasm here!) Now don't get me wrong... I do enjoy football, especially college football, but you know....

**Go Dawgs!!**

Any who, this weekend was dedicated to Football! I promised A that we would just relax and watch football this weekend. So I whipped up a few Football Friendly Munchies for us to enjoy.

Pizza! Pizza!
1 Trader Joe's Pizza Dough
1 cup Pizza sauce
1 Green Bell Pepper
1 bag Daiya cheese
hand full of flour (or cornmeal)
Green chili to taste

Place Trader Joe's Pizza Dough on a lightly floured area.  Let rise for 20 minutes.  Preheat oven to 450˚ (Leave pizza stone in oven to warm so the dough will not stick while cooking). 

Thinly slice peppers and any other toppings you choose. 

Gently knead pizza dough until it is evenly spread across your pizza stone. Distribute pizza sauce around the dough until it is covered. 

Top the pizza with goodies of your choice and Daiya Cheeze! We had Bell Peppers and Green Chili.

Bake for 18-20 minutes. 

And no Football spread is complete without Nachos!

Not-yo-Nachos!
1 Medium bag Tortilla Chips
1 Medium Jalapeno pepper
1 Bag Boca Ground Crumbles
1 Bag Daiya Cheeze
1 Can Pinto Beans (Black beans would be tasty too!) 
Salsa for Garnish

 Preheat oven to 350˚ and line cookie sheet with foil. Evenly distribute Tortilla chips across cookie sheet. 

Finely dice one medium size Jalapeno pepper. 

On the stove, brown "meat" over medium heat. Add Pinto beans. 

Cover chips with "meat" and bean mixture. 

Sprinkle diced jalapeno peppers and cheeze until all chips are covered. 

(oops there it is again...Green Chili! I added this to the top for an extra kick!)

Bake for 10 minutes, then Broil for 2 minutes. 

And for dessert....

Pomegranate! 

Can't wait to top my oatmeal with these lovelies in the morning! 

Enjoy!!

There is Something in the Water...

Or at least there was between 12 and 9 months ago! Because everyone I know is having a baby! So in honor of those cute little Nuggets I am sharing a very simple DIY Baby Shower party favor: Mint Pacifiers.

I flew home to Georgia in September to host a shower for my Dearest friend!

Momma -to- be with Baby Bump at the Brunch

We decided to have a Baby Brunch with Baby Quiche, Baby BLT's (Turkey Bacon, of course!), Baby Bran Muffins, Baby Spinach Salad with Blue Cheese, Berries and Balsamic, and Baby Ducks.

Hostess' with the Momma-to-be: My mom, J and me

Look at that adorable red mohawk!

What you will need: 

1 bag of Candy Melts 

1 bag of Jelly Beans (the larger the better...you will want to have enough to snack!) 

2 bags of Lifesaver Mints (If you can find the rolls of small mints with holes in the center--use those!)
Wax paper
10-20 Small Cellophane gift bags (clear)
Ribbon

1. On a sheet of wax paper place Candy Melts in rows flat side down.

2. Microwave 3-4 Candy Melts for 20 seconds. Continue heating in 10 second intervals until the Candy Melts are soft.

3. Take a jelly bean and dip the tip in the melted Candy Melt (the glue).

4. Press the tip of the Jelly Bean that is covered in "glue" into the center of the Candy Melt on the wax paper.

5. Repeat steps 2-4 until all Jelly Beans are glued to a Candy Melt.

6. Refrigerate for a few hours to allow the "glue" to set.

7. Repeat step 2.

8. Dip one edge of a Lifesaver Mint into the glue.

9. Press glued edge of mint into the center,  bottom side of each Candy Melt with Jelly Bean.

10. Refrigerate over night.

11. Place 1-2 Mint Pacifiers into clear cellophane bag and tie closed with a ribbon.

12. Have the bags of Mint Pacifiers in a bowl or on a table by the door for guest to take on their way out! Any extra can go in a bowl on the buffet table or around the room.