Shenanigans

So, yesterday I sucked it up and finished my paper! I have a little bit more busy work to do (title page, etc) but the writing and reworking is OVER.

Very happy.

To get me over the finish line I had a fabulous lunch at 11:30:

The last 4-5 pieces of chicken, the last scoop of chickpeas, 1/2 cup of rice, and a ton of spinach. Yum, and devoured instantly.

I didn't get a snack because Ky had me pick him up mid-afternoon, and we of course had to get some vino to celebrate my big accomplishment! I set up a little wine tasting for us and our roommate, Chris:

3 pinot noirs:

low sodium triscuits with laughing cow and baby bel cheeses:

In terms of the wine, the gnarly head was the cheapest, and the grossest. We didn't have more than 1/3 the bottle all night. The best was the parker station, which was the least alcohol tasting of the three.

Dinner was an amazing chunky super veggie pasta sauce!

I cut up and sauteed these veggies in some evoo and hot pepper flakes:

When the veggies were tender, I added in these spicy chicken-turkey meatballs:

I cut them up to stretch em out!

Last but not least, 1 can of no-salt tomatoes and 2/3 jar of vodka sauce:

It was a yummy delish success! I had a few scoops on 2.5 oz whole wheat pasta:

I might have had some seconds.... :-) I love chunky pasta sauces; so much more filling so you eat less pasta and more veggies!

This am I woke up and was not feeling so hot; despite my paper being done I have a million other things going on in my life that are stressing me out. It's almost like now that my paper IS done, it's finally time to deal with everything else. But that is for another day!

I had a pity party and skipped the gym, and around 11 I went and got comfort food:

And settled in to work on a few more projects until my class at 4:30. Ky got chipotle for HIS dinner, so I was on my own and grabbed a burger:

(Not my actual photo!) I got fries, too, but they were really mushy and salty, so they got tossed.

Now I am in bed, and I think I am gonna call it a night and get a nice solid night of sleep in before I'm on the go all day tomorrow.

Can't wait to see my family and PUPPY this weekend!!!!

3,000+ Leg Lifts in 30 minutes...

Not sure if you knew, BUT I LOVE THE ARC TRAINER. After filling up on an unpictured 1/3 bowl of savory oatmeal, I hit the gym:

• 3o minutes arc trainer, level 9 weight loss

I think I like it because I notice a big change already in my thighs, abs, and badonkadonk. On the arc trainer you almost lean back while doing 100+ strides a minute, so if you are on a higher level of intensity, you are seriously doing leg lifts for 30 minutes. It really works your core because you have to keep your balance while constantly moving. Loves it.

After the gym I ran to grocery store, sorry no photo session today. I was too busy! In fact, by the time I went to the gym, went to the store, unpacked everything, and started dinner prep, it was already 12:30. The last thing I wanted to do was waste more time cooking something for lunch, so I hopped in the car and did a bad BAD thing:

$1 4-piece chicken nugget and $1 small fries. :-) I'm quite happy with myself! Plus 2 cans of diet coke (don't judge!)

I worked until 4:30 pm, when I grabbed a banana and picked up Ky.

Then, it was time to make my Indian feast! Several weeks ago Kyle and I got some Indian seasoning packets from My Organic Market (MOM's), because they had to be super healthy. Last night when making our grocery list, I decided to base a few dinner/lunches on them.

When I started looking at the recipes, I was shocked. The chicken wanted 3/4 cup of oil, and the chickpeas 1/3 cup. That is a hell of a lot of oil; even divided up into 6 servings. So, I got creative and changed the recipes to be a LOT healthier!

Yogurt Chicken Tikka Masala

Ingredients*

• spice packet
• lg container greek yogurt
• 1 1/4 lb chicken tenders/breasts (tenders are easier to chunk!)

• 8 oz tomato sauce
• 1 can no-salt tomatoes
• 1 cup yellow onion diced
• 1 small can green chiles
• 1-2 minced garlic cloves

*THERE IS NO GINGER IN THIS DESPITE THE PHOTO

Directions:

1. Stir spice packet into greek yogurt; let sit overnight in fridge

2. Mix in tomato sauce to make it creamy, then add chicken. Let sit in fridge for 4-6 hours.

3. Heat a skillet on medium heat with 1 tbsp oil, sauté onion until translucent

4. Add in chiles and garlic, cook until garlic is fragrant 30-60 seconds (DON'T BURN IT!)

5. Stir in can of tomatoes with juices

6. Add in chicken in yogurt marinade (either dump it all, or fish out chicken if you don't want it too creamy)

7. Stir well, bring to boil, then simmer and cover, stirring every few minutes

8. Test chicken 15-20 minutes later to see if cooked through

Spiced Chickpeas

Ingredients

• spice packet
• 2 15 oz cans chickpeas
• 1 can no salt added tomatoes
• 1 cup diced yellow onion
• 1-2 garlic cloves
• 1 small spoonful of ginger paste

Directions

1. Mix spices with canned tomatoes

2. Mix in Chickpeas; cook immediately or let marinate in fridge

3. Heat 1 tbsp oil on medium heat; sauté onion until translucent

4. Add in garlic and ginger, stirring to blend

5. Add chickpea mixture, bring to boil then simmer while stirring occassionally

6. Let heat through for 20 minutes

Cucumber Salad

Ingredients:

• 1/2 english cucumber, diced
• 2 diced tomatoes
• 1/3 diced red onion
• 1 tbsp greek yogurt
• cilantro to garnish

Directions

1. Mix all diced veggies together with yogurt and cilantro

I served the meal with Jasmine rice, which came in little boil-able packets:

I made one packet which had two servings. Then I garnished each dish with cilantro:

My plate of rice, cucumber salad, chicken, and chickpeas:

It was all really good, and despite not having that traditional oily finish, it was very tasty! I am excited to see how the spices develop over the next few days. I have some great ideas for more meals with the leftovers :-)

Now I am off to do more work, what else? Just a few more days, then I am home free (literally). Looking forward to relaxing in Durham with my parents this weekend!!

Chef for a Week in One Day!

I am exhausted!!!

After my earlier post, Kyle and I headed out for a 3 mile walk around Lake Artemesia. It was so nice outside, really warm with light breezes. I definitely prefer more intense workouts, but it was nice to take advantage of the weather before it got too hot.

Lunch was supposed to be at home, but again we made a last minute switch to grab something out. Of course no camera, but I had a pita with falafel, lettuce, tomato, tzatziki, and onion. The wrap fell apart, so I only ate half of that but finished the falafel and veggies. Also, I had my daily ration of diet coke!

I then went to the grocery store FINALLY! Considering how little food we have, I was able to plan out the week and get everything we needed plus lightbulbs, TP, and toiletries for $140... no small feat!

Produce:

• HUGE spaghetti squash :-)
• gala apples
• 2 packs portobello mushrooms
• baby carrots
• red onion
• jumbo yellow onions
• 1 mango
• 3 avocados (1 ripe, 2 to ripen his week)
• bananas
• 2 green peppers
• spinach
• serrano pepper
• jalapeno pepper

Deli:

• pack of thin sliced chicken breasts
• 1/2 lb. lean turkey
• roasted garlic hummus
• plain greek yogurt
• mexican blend cheese
• smoked salmon

Non-perishables:

• salsa verde
• ZEBRA CAKES!
• hot fudge/mint topping
• jar of marinated artichoke hearts
• 2 bottle of CHOLULA
• 2 cans no-salt diced tomatoes
• 4 lunas
• 1 cliff bar

Beverages:

• 1/2 gallon of milk
• 4 Fuze slenderize

FUN!

I also got some bread, but it got tucked away before my camera caught it!

This afternoon I worked in the kitchen making 3 dishes that can be used to make several different meals.

1. Spaghetti Squash
2. Chicken Verde
3. Tomato Artichoke Pasta Sauce

I did this because Ky and I are both trying to finish up our final papers to graduate, so we wanted to have to do as little work as possible this week in terms of meals. Luckily everything I made is really healthy, not to mention quick to throw together!

Spaghetti Squash

I have made this on the blog several times before, but I usually bake it. This time I boiled it... takes a little longer than baking but so worth it!

1) Scrub squash clean

2) Place in a put that is either large enough to cover the squash with water, or be prepared to rotate the squash every 5-10 minutes for it to cook through

3) Fill pot with water and set to boil.

I let this guy cook as I made everything else, turning it with wooden spoons every 5-10 minutes for 40-45 minutes.

5. The squash is done when it is fork tender

6. Cut in half, and gut the seeds (SO MUCH EASIER WHEN ALREADY COOKED!)

7. Shred with a fork

Chicken Verde

I have also made this before on the blog, but I decided I wanted to make a batch that could be reused in multiple ways over a few days. That meant that instead of baking it, I needed to prepare it in a way that wouldn't dry it out while cooking or sitting in the fridge.

• 1/2 yellow onion
• 1.5 jars of salsa verde
• 1/2 bag of mexican cheese
• 1 can diced chiles
• 2 garlic cloves
• 1.3 lbs chicken breast

1) Boil chicken as you dice garlic and onion

2) Transfer cooked chicken to a bowl, and shred by hand or with two forks

3) Heat one tablespoon oil in a skillet; sautee onions until translucent

4) add garlic and cook 30 seconds until fragrant

5) Add in salsa verde and shredded chicken, blend well and let simmer 10 minutes

6) Blend in the cheese, and voila!

A delicious, creamy filler! Can be used

• in a salad
• burritos/tacos
• pumped up with mixed, roasted veggies

Pasta Sauce!

• 1 large jar marinated artichokes, coarsely chopped
• 1 pack sliced bellas
• 2 cans no-salt tomatoes
• 1/2 yellow onion, chopped
• salt and pepper
• hot pepper flakes

1) Drain excess liquid from artichokes into a bowl with chopped onions

2) Sauté onions in oils until translucent

3) Add in baby bellas, cooking thoroughly with some salt and pepper

4) Stir in artichokes and as many hot pepper flakes as you want

5) When thoroughly mixed, add both cans of tomatoes, with juices

6) let simmer a few minutes to heat through and blend all the flavors

Can be used:

• to make a soup with added veggie broth
• a tasty wrap by straining extra liquid
• pasta sauce on squash or regular pasta

Now we have three delicious items to use throughout the week without worrying about calories or wasting time!

While cooking I had 1/2 cup of juicy juice, and some zebra cakes!

While tasty, my falafel pita did not fill me up, and my sugary snack sure didn't, either! I had dinner at about 5:30, my leftovers from last night topped with 1/3 and avocado!

It was pretty good.... love the veggies topped with fresh avocado! I also had a miller:

Now I am settling back into work mode, looking for a nice early bedtime tonight!