Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Sardines’ Category

Who wants to get shit done? ME ME ME!

I’m going to get a couple small projects done today! It’ll put me in a better mood after my kinda crappy date last night. At least the food was good!

The cat now hears my alarm go off at 7 every morning and will start batting at the door at around 7:01 if I don’t get up immediately. I actually don’t mind encouraging this behavior (I always get right out of bed after he gently “reminds” me to wake up) because I feel if I ever set an alarm and accidentally turn it off while asleep (which I’ve done before), I’ll always have him as a back-up alarm.

So I have about 6 hours to get shit done! Who else has shit to get done? LETS DO THIS!!!


Apple bacon coffee cake

Taken from:

Apple and Bacon Kuchen
Serves 8 – 10

For the topping:

8 strips of bacon
2 Tablespoons butter
1/2 cup light brown sugar, packed
1 tablespoon maple syrup (grade B amber)
1/2 teaspoon cinnamon
2 granny smith apples

For the Kuchen:

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten, room temperature
1 tablespoon maple syrup (grade B amber)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream

For the filling:

Cook the bacon in large skillet until nice and crispy. Remove to paper towels to drain. Pour the bacon fat out of the skillet and reserve. Wipe out the skillet to remove any bits and pieces. Add back 1 tablespoon of bacon grease and the butter and melt over medium heat. Stir in the brown sugar and maple syrup. While the buttery brown sugar is melting together, peel and core the apples and cut them into small chunks. Drop the apple pieces into the butter as soon as you chop them to prevent discoloration and stir to coat well. Sprinkle over the cinnamon and stir to combine. Cook until the apples are soft and the syrupy brown sugar is reduced and just coating the apples. Cut the bacon into small pieces and stir into the apples. Set aside to cool. The topping can be made a day ahead and stored covered in the fridge until ready to cook.

For the kuchen:

Preheat the oven to 350 degrees F. Grease a 9- x 13-inch baking pan.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until combined. Beat in the maple syrup. Mix in the flour, baking powder and baking soda alternately with the sour cream. Beat until well combined. Spread the batter into the prepared pan, spreading it out to the corners. Spread the apple-bacon topping over the batter to evenly cover the top. Press the filling in a little bit with a spatula.

Bake the kuchen for 25 – 30 minutes, until the kuchen is puffed and brown on the edges and a tester inserted in the center comes out clean. Serve warm cut into squares.

*I baked these for BARELY 30 minutes, probably about 29, and this was PERFECT! The bacon gave it that amazing salty crunch under the sweetness of the apples and maple-caramel. The cake was the lightest, meltiest cake I’ve ever made! I highly recommend you use this cake recipe while making ANY sort of coffee cake! WOW!!! I was going to offer up the other half of this on my Facebook, but then I eated it. Hehehe!


(What was supposed to be) Curried Apple Tuna Open-Faced Sandwich

While this was not at all terrible, it wasn’t as great as it could have been because I did not realize I was out of tuna until I’d already started making the mayo/curry/apple mixture. So once again I had to use sardines in the place of tuna and once again it really didn’t work. I mean it did. It was fine. It was completely 100% edible. But I WANTED tuna. So oh well I guess. The cheese on top was super good, it was Cabot’s bacon cheddar. THAT was really yummy and saved the sandwich completely.


Seared Pork on Couscous with a Pear Tarragon Red Wine Reduction sauce

I really don’t have much of a real recipe for you as I didn’t measure out ANYTHING, but I will try to at least list the ingredients…

Unsalted butter
Olive oil (for the searing)

Red Wine
Red Wine Vinegar
Pear (sliced)
Mushrooms (sliced)
Dijon Mustard
S&P to taste

I just made a reduction out of the sauce ingredients and added more wine and vinegar as I saw necessary. It was delicious! Looked pretty too!


So I totally got shit done!!!! I got those 2 projects completely finished and now tomorrow I get to go spend time with good friends at an Ice Festival! I’m incredibly excited! Can’t wait to bundle up and keep warm with a bit of rum! ~_^

Gym day!!

I woke up early in Cleveland on this day to wake myself up and have a little morning alone time. I drove home (which was fine, driving there is the hard part, getting home is easy) and we stopped at Denny’s for breakfast, I’ll see if I can find a pic of what I had…


Bananas Foster from Denny’s. I really liked this actually and may make it sometime! I just found an Alton Brown recipe for it and what he says is sort of gold to me, so I will have to try it!


Sardine salad Sandwich

I wanted tuna but didn’t have any. This would have been better with tuna. While not awful, its not worth posting what I put into this. Basically it was sardines, mayo, tomato pesto spread, feta cheese, goats cheese, onions and peppers. Not exciting. I did try baking it, but didn’t bake it for long enough so the inside wasn’t all that warm and the cheese didn’t really melt. I’ll do better next time!

After lunch I went out and joined a gym. I worked out for about an hour before coming home to a PILE of candy on our counter. Apparently my father in law had stopped by and dropped it all off to us. My husband isn’t really into sweets, so I will probably end up eating most of it. Which is fine, I’ve sort of stopped caring. I mean not really…I DID just join a gym and I am getting anxious about my pants not fitting (they still fit, but I’m getting pre-anxious) but I do just shovel chocolate into my mouth now I must admit. Ah well, it IS the holidays after all.


Raspberry Baked Chicken with Pine Nut Couscous

For the Raspberry sauce:
1/2 cup or so of Raspberries
3 T Balsamic Vinegar
3 T Sherry
1 T Brown Sugar, packed
1.5 t fresh Thyme
Fennel seeds
1 clove Garlic
Fresh grated Ginger
S&P to taste
Splash of Lemon Juice

Let ingredients reduce for about 15-20 minutes on medium low heat in a saucepan. Add more vinegar or sherry if you feel its getting too thick.

For the baked chicken:

1 serving of Chicken Breast (I cut those huge ass things in half)
Fresh Tarragon
A few raspberries cut in half
A little unsalted Butter
Olive oil spray

Preheat the oven to 350. Spray a baking pan with oil. Spray the chicken with a little oil too. Rub on parsley, salt and pepper. Sprinkle some tarragon on top. Place some of the cut raspberries on top along with a couple small shavings of butter. Cover and bake 30 minutes. Add some of the drippings to the sauce when done.

Pine Nut Couscous:

1/3 cup Couscous
2 T chopped Onion
1/2 T Unsalted Butter
Freshly grated Parmesan (to taste)
1/3 cup Broth (Chicken, Vegetable, whatever you prefer!)
Splash of Lemon Juice
1/8 cup Pine Nuts
1 t Parsley

Mix together broth, onion and spices and bring to a boil. Add couscous, pine nuts and lemon juice and turn off the heat. Cover and let sit for 5 minutes. Add parmesan cheese, stir to melt and recover to keep warm until you need it.

I obviously added a little raspberry sauce to the couscous as well. This was one of those “ridiculously good” dishes that I alter a little bit every time I make, but it always turns out amazing. This one definitely also LOOKED as amazing as it tasted, which is important to me!

This was a looooooong day, but it turned out great! I LOVE my new gym and plan on going pretty much every day if I can find the time. The staff is really nice and nobody bothers me. (Then again I’m always working out with headphones on, so if anyone ever did talk to me, I wouldn’t hear them anyway.)

Exercise: 1.5 hours at gym

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.


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!


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

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