Shredded Chicken

In an attempt to eat more greens and veggies, I have been trying to eat a spinach salad for lunch more often.  I was having trouble getting good protein for the salad...until now!  I buy a bunch of chicken breasts and cook them in the crock-pot with water.  Once the chicken is done, it shreds easily with a fork.  I divide it into bags to store in the freezer for soups and salads.  I just break off a small portion of chicken from the bag the night before to put on the salad.  The chicken is thawed by lunch the next day. 

This week I also added black beans to my salad.  I have been reading more about the many health benefits of beans and why it is important to incorporate them into your diet.  Check out this link for information on why beans are so good for you!  http://www.buzzle.com/articles/the-incredible-health-benefits-of-beans.html

Does anyone have any healthy time saving they tips use?  I would love to hear them!

In Defense of Artichokes

OK.  So I feel like I was a bit hard on artichokes in my last post.  Especially after Melita's comments in defense of them.  I can see how they'd be a fun food and I even thought that as I was eating it.  I just CANNOT do the mayo.  But if I could find another dip, I might be more likely to cook them.  I feel like I should offer some of the good things about artichokes that I left out last night in my haste to hit the hay:

Artichokes are very good for you and low in calories.  According to internet sources that 25 Calorie artichoke provides 6% of the Recommended Daily Value of phosphorus, 10% of magnesium, 8% of manganese, 10% of chromium, 5% of potassium, 4% of iron and 2% of calcium and iron. In addition to all these important minerals, artichokes are a good source of fiber (12% of the RDV), vitamin C (10% of the RDV), and folate (10% of the RDV). 


So, I hope my gross post didn't discourage you too much from eating these- they actually could be a very fun group appetizer. 

Have a great weekend!

NEW FOOD FRIDAY- Artichoke

Simply Recipes 

Hello Again!  How was your TG?  Mine was lovely, thanks.  So, I have to admit this weeks New Food was not actually eaten this week but a few weeks ago so I'm doing this from memory a little bit.  Second admission is that this technically isn't a new food for me- HOWEVER- I have never made it, nor have I ever hunkered down and properly tackled a real, whole artichoke.  Kind of a strange experience, I have to say.  I bought one whilst hopelessly perusing the veggie section, thinking of ways to shock and awe you with my food prowess- or lack thereof.  I was clueless how to prepare it, or even how to eat it since I've only had it in dip and on veggie pizza (hmmm- thinking of that is making me hungry).  So when I read on Simply Recipes that you actually eat the leaves, but only part of each leaf, my eyebrows furrowed in confusion.  So, you're telling me that I cook this ginormous thing but throw half of it out?  I said to myself. Wasteful. But, I went on with my research because I'm hopelessly and tirelessly dedicated to you. sigh... forehead swoon.

I followed these directions to a T (although, now that I think of it, I think I boiled it instead of steaming it).  I'd show you pics but its rather boring.  A pot of water.  No thanks.  Me standing there watching the pot until it FINALLY boils.  Double no thanks.  A splash of lemon some salt and garlic powder (which made a really gross film on my pot by the way)- eh, I'll pass.

But here it is all boiled and arranged.  See that stuff popping out of the top of the leaf like Guido's chest hair?  THAT's what you're supposed to eat.  

So, its weird.  Its kind of like something I can see cheesy people eating when they want to be romantic.  Eww.  That just makes me uncomfortable.  Its right up there with the word panties.  So, I had to get over that.  The dip too- I just felt wrong eating mayo with a little vinegar in it.  The thought of it now makes me wanna barf.  But anyway, I dipped the leaf into the mayo and pulled my teeth across the leaf as directed.  A little meat came out and I ate it, then discarded the remainder of the leaf on my designated trash plate.  Hmmm.  Appetizing. Repeat 1000 times.  So, here's the thing.  I thought it tasted o.k. while I ate it but it haunted me all day after I was done- not in a physical way but a mental one.  Every time I smelled evidence of it I cursed the day I let artichoke into my house.  I think it was the mayo mix that really put me over the edge.  Ug.  I think I'm gonna stick to canned artichoke hearts and I'll leave the real deal to the love birds.

over and out.  k.

My Favorite Fall Food...

is spaghetti squash!  I love the sweet taste of the squash instead of noodles and enjoy getting the extra veggies!  To prepare, cut the squash in half, scoop out the seeds, and place face down on a dish in the microwave for about 10-15 minutes.  I usually just keep checking until the outside of the squash feels like it gives a little when pressing on it.  The all you do is use a fork to pull the squash apart.  It comes out looking like spaghetti!  It is good with a meat sauce (as in the picture), with grilled chicken and tomato sauce for a healthier chicken parmesan, or as a side dish with a little butter, pepper, and parmesan cheese. 

Alright ladies, Emily and I have reached the half way point of Insanity. We are officially done with the first month of workouts. Don't worry, the first month only took us six weeks. However, that is actually a good thing because we decided to take a more realistic approach and decided that 4 days a week was our goal. We have achieved that goal and actually once we both each had a 5 day workout week.

Now we are currently in our Recovery Week. Starting next week is the crazy second month. We are a little intimidated but ready to kick butt!!

NEW FOOD FRIDAY- Chard!

 

It Friday! again and today I'm all set to go with a very clean digestive tract (ew.  too much info) after eating a little of the CHARD last night (no really, it hasn't been bad at all, I just thought I'd make a little joke.  Funny?  No? Oh well.) .  But anyway.  It went down like this:  Last night I re-read the tips given to me from June and Melita noting again that their recommendation was to buy the bright lights variety and also noting for the first time that the CHARD should have brightly colored stems.  When I went to the store, there were no bright light CHARDS (what exactly is the plural of chard?) to be found so I stood there for awhile with two choices in my hands.  I chose green CHARD with white stems and upon re-reading my directions, promptly kicked myself, then asked Jason to pick up the Rainbow variety (which has the multi-colored stems that CHARD is famous for... Maybe its the same as bright lights?).  

I also had two different recipes I wanted to try- one from June and one from a poster I found  (long story).  So, for this New Food Friday I have a few comparisons....  

Rainbow VS. Green Chard and...

Grill VS Steaming.

First of all, whats so great about CHARD?

Just a quick search on the internet tells me its and excellent source of vitamins A, K and C and a good source of magnesium, manganese, potassium, iron, vitamin E.  Dr. Gourmet says:

Like other greens Swiss chard is really good for you. Eight ounces is only about 40 calories but contains 4 grams of fiber and over a full RDA of Vitamin C. As with other greens and high fiber foods it is going to be really healthy and help lower cholesterol. It is, however, very high in Vitamin K, so those taking Coumadin® (warfarin) should avoid eating it.

Alright, alright, its a pretty good veggie.  

So, back to me:)  I knew I wanted to prepare it two ways which I knew would be pushing it for me- I'm a one task at a time kind of person.  But, it was all VERY, VERY easy.  That's one big huge gold star in my book.  

STEAMED CHARD

I honestly didn't do anything to the steamed CHARD.  I found later that I could have washed it a little better- gritty dirt taste is never appealing- but I'm woman enough to admit I was lazy and merely passed it through the faucet a time or two.  So, that problem would be easily solved.  I cut of the stems, and broke it up.  Boiled some water and used a steaming basket (thanks Melita).  It only takes a few minutes- first batch I cooked too long- second one I did for five minutes or less and it seemed about right- still could have been less I think.  Still, I didn't do anything to it.  The result:

GRILLED CHARD

For the Grilled CHARD I used Pam 100% olive oil spray (I'm still trying to decide if this is weird.  Is it better to brush on olive oil from the bottle?  It certainly isn't easier.  Your call)  A little salt (be careful with this- my husband thought I went a little overboard- not me though) and a little pepper (tip- don't try to put the pepper on at the grill (like I did)- what if a big gust of wind comes or you dump a little to much on??? ahem.  Cook directly on the grill for 2-3 minutes.  The result: 

RESULTS

The difference between green and rainbow CHARD is almost insignificant- in fact, Jason said he couldn't tell the difference.  I personally thought it was just a little sweeter. Overall, CHARD tastes very much like spinach however, if I had to choose between the two, I'd choose CHARD every time.  I always have to smother my spinach in balsamic vinegar to sweeten it up (If you haven't tried this, the combination of spinach and vinegar is incredible- not that it tastes amazing but the way the vinegar changes the flavor of the spinach is super surprising).  I ate the steamed CHARD plain!  Nothing added to it at all.  I found it to be slightly sweet and mild.  

 So, here's how it worked out:

	GREEN CHARD	RAINBOW CHARD
GRILLED	GOOD/PRETTY	BETTER/ PRETTIEST
STEAMED	BETTER/OK LOOKING	BEST/A SMIDGEN BETTER THAN OK LOOKING

The breakdown:

As I said, green CHARD, rainbow CHARD, Ah same diff.  Grilled CHARD- now that's different.  Jason and I both looked at each other immediately after eating and said- "taste like cheeseburgers".  That's because it picks up the flavors on the grill- is this a good thing or a hint that I need to clean my grill?  I'm not sure.  But I REALLY liked it!  Jason didn't like it at all.  He said the full stalk was difficult to handle and the leaves were not soft enough.  I liked the smokey flavor, a lot.  But since we both really, really liked it steamed- I deem that the winner.  Steamed is softer (I think its kind of slimy)  and more what you'd think of as a traditional way to eat it.  I've seen several recipes that look great- some call for a bit of honey or maple syrup (Dr. Gourmet again) (hmmm that sounds interesting)  and here's one I found in a quick search that looks interesting

• 1 lb Swiss chard, chopped
• 1 medium clove Chopped Garlic
• 1 tsp fresh lemon juice
• 3 TBS extra virgin olive oil
• salt and black pepper to taste
• Optional:
• 6 kalamata olives
• 1/2 cup feta cheese
• 1 tsp tamari soy sauce

from Worlds Healthiest Foods.  

phew.  I'm tired now!  Hope you enjoy.  If you try it, give me a shout.  I'd like to know what you think...

PS.  Sam was happy to hold a piece in his hand for a very long time

but the minute he put it in his mouth it was over- he even scrapped his tongue to make sure it was off.  He does that with every new food.  Except for cupcakes.  

Have a good one!