Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Artichoke’ Category

Cupcakes make me happy

I LOVE food.

I love to cook food. I love to eat food. I love savory foods and I love sweet foods. I forget though what it’s like to eat food like a normal person. It’s been too long. Almost 2 years to be precise living in a very disciplined, restrictive diet. I forget what it’s like to eat fast food without worrying about what it’s doing to my waistline. And how did I NOT down my entire stash of Halloween goodies in one sitting when I was a kid? I feel like I have no in-between. Its either all or nothing. I can either severely restrict myself and my calories and say “no” to everything else (this seems to be the EASIER thing for me to do honestly), or I eat every sweet thing I see because I don’t “have” to restrict myself so much due to reaching my goal weight. There HAS to be an in-between. I don’t want to restrict myself, but it seems that if I don’t, I go a bit crazy and eat everything in sight. I no longer understand the concept of “snacks” because I haven’t had them AT ALL in so long. Here are some solutions I’m coming up with:

1.) No eating anything at all after dinner. When I eat dinner, I am done eating for the evening.

2.) No keeping snacks in the house. I find myself obsessing over the fact that I have candy that I can eat if I want to (becuase after all, I’m NOT on a diet!) and convince myself I SHOULD eat some. Some always turns into a lot as my insulin spikes and I down everything I have in front of me. If I don’t keep it in the house, I don’t obsess over it.

3.) Blog all 3 meals I eat a day. This will keep me from skipping meals just to replace it with junk food and keep me accountable to myself and others. I also ENJOY looking forward to my next meal. I lose that enjoyment when I overeat on snacks.

4.) If I want a sweet baked treat, I have to bake it myself from scratch. No going to the grocery store to buy cake or brownies or doughnuts…most of which come in containers far too large for a single serving. I can control the portions (and ingredients) I make at home and if I want more, I’d have to bake more. Seems a little complicated for my taste, I can’t see myself  going through all that effort twice in one night.

5.) If I am shopping and see a candy bar or single-bag serving of chips that I want, I should feel free to buy it, but only just that ONE serving. This way, I won’t feel like I’m restricting myself completely (possibly leading to a binge later on) but also won’t have any extra snacks afterwards to obess over in my house. When that candy bar is gone, its gone. Theres no more.

6.) Work out in some form EVERY day. I love working out. It makes me just as happy to spend half an hour on the stair stepper as it does eating a piece of chocolate. I feel better about myself and its better for me in the long run.

All of that said, here is my breakfast!

Spinach Breakfast Casserole

3 eggs
1 lb bag frozen chopped spinach, thawed and all of the water squeezed out (makes about 1 1/2 C)
1/2 C swiss cheese shredded
1/2 C parmesan cheese shredded
1/4 C homemade yogurt
1/4 tsp dried dill
1 tsp dried minced onion, or 2 T fresh minced onion
1/4 tsp garlic powder, or 1 minced clove fresh garlic
1 C blanched almond flour
1/2 tsp baking soda
1/2 tsp salt
freshly ground black pepper, to taste
1 T butter melted
1 tsp lemon juice

Preheat the oven to 350
Butter a square glass baking dish
Whisk the cooled, melted butter, lemon juice, eggs, yogurt, dill, onion and garlic
Mix in the cheeses and spinach
Mix in the blanched almond flour, salt, pepper and baking soda
Combine well and pour into a 8×8 inch baking dish
Bake 35-45 minutes until the center has set and the edges are light brown
Remove from the oven and let cool
Use a knife to loosed the edges, slice and serve
Serves 8

I used regular flour instead of almond flour and feta cheese instead of swiss. I actually enjoyed this very much! I liked the amount of spinach in it, it reminded me more of spinach pie than just eggs with spinach in it. The outside was a little crispy and the inside creamy. Next time I might use a little more dill.

Lunch:

Peach Parsnip and Artichoke Curry

1/2 Peach
1/2 cup Artichoke hearts (I used canned)
1/2 yellow Pepper
1/2 large Parsnip
1/2 small Onion
1/3 cup Peach Salsa
1 can Sardines in water (or other protien/meat)
1/2 teaspoon Curry powder
Half a handful fresh Mint leaves
Salt & Pepper to taste
Fresh ginger to taste
Curry (or any other) hot sauce to taste

Place 1/2 of a peach, mint leaves and fresh ginger into a food processor. Blend to a thin salsa-like consistency.
In a skillet, cook onion, parsnip and pepper until onion is translucent.
Add salsa, peach/mint mixture, curry powder, hot sauce, salt and pepper. Cook until parsnips are soft.
Add artichoke and sardines. Cook till warm.
Serve on top of sticky rice and garnish with a couple fresh mint leaves.

Serves 1

This is a recipe I made up on the spot with ingredients I had laying around. Feel free to add or delete any ingredients you want!

Dinner:

Roughly based from this recipe:

Cardamom and Yogurt Chicken
Print this recipe

For marinade:
1.5 c full fat plain yogurt
2 T coconut milk (optional)
1 t salt
cayenne pepper, to taste
1 t turmeric
1 t ground cardamom
1 lb bone-in chicken thighs (with skins)

For cooking:
ghee, butter, or oil
1 red onion, chopped (I used shallots)
2 cloves garlic, minced
1″ ginger, minced
salt & pepper
cayenne pepper, to taste
1/2 t ground cardamom
1/2 t ground cinnamon
cilantro (for garnish)
yogurt (for garnish)

I added:

1 Pear (sliced lengthwise)
Tarragon (fresh)
2 T Brown sugar
Red and Yellow pepper
Mushrooms

I didn’t end up actually marinading my chicken, though I did use all the ingredients in the marinate for my sauce. I sprayed a saucepan, cooked my shallots, peppers, mushroom, spices and chicken. Once the chicken was mostly cooked but still a little pink, I added 1/8 C of coconut milk and let simmer for about 5 minutes or so. Then I added the pear slices and, since I only ever make one serving of everything, 1/3 C yogurt and heated through. I served this on a bed of couscous. It was DEFINITELY one of my absolute favorie dishes I’ve ever made.

Morning weigh in: 125 lbs
Excersise: 1/2 hour on the stair stepper