Skinny Fried Rice

After much time spent eating all kinds of meat over the past couple of weeks, Ross and I decided it was time for a full on, vegetable packed dinner.  And you can't tell me {for all the veggie lovers out there} that this photo doesn't tickle your fancy:

Quinoa Veggie "Fried Rice" courtesy of Damned Delicious

We've made this twice in the past two weeks, it's that good.

P.S. If you don't have quinoa on hand, or if just you just prefer good ol' fried rice, try this {still very healthy} version:

Asian Edamame Fried Rice courtesy of Skinny Taste

Detox Soup

I don't know about you guys, but when someone asks if I'd like to go out to eat for a meal the answer is always yes.

This has become quite a problem as of late, what with traveling every other weekend and business functions sprinkled in between.  I've begun hitting the snooze button more and more each day, feeling sluggish every afternoon and finding every excuse for a quick catnap.  

It. Has. To. Stop.

As much as I love indulging in the finer things {and the utterly ordinary, such as my main squeeze Cracker Barrel - don't ask questions}, it's time for me to come to terms with the fact that eating sodium heavy and fat laden foods at various restaurants daily does not have a positive affect on my health.

In order to redeem myself I made one large batch of Skinny Detox Soup, courtesy of Skinny Mom, which helped get me back on track.

{Note: I cut the recipe in half and added a teaspoon or so of turmeric and a few shakes of cayenne pepper. I've said it before and I'll say it again, I can't follow recipes!}

Fingers crossed that I can hop right back on the healthy bandwagon. And just in time for the holidays, when we all {or is it just me?} become just a wee bit too indulgent.

Pita Pizza

It's so simple. The perfect portion. The salad goes on top.

It takes no more than 15 minutes from start to finish.

Oh yes.

Spoon your favorite smoky chipotle salsa {or bbq sauce} onto a pita and spread to the edges. Top with shredded rotisserie chicken then sprinkle with cheddar cheese. Bake at 350° for 5 or 10 minutes {until the cheese has melted}, then top with arugula salad {arugula + a splash of greek salad dressing}.

Currently Obsessed: Pistachios

A tasty snack the does the body gooood.

Photo courtesy of I am food blog

This crunchy, salty afternoon snack is full of vitamin E {protects skin from UV damage, providing the body with defense against premature aging and skin cancer} and vitamin B6 {helps the body fight again infection + a million other health benefits}.  Pistachios can also reduce cholesterol and the risk of heart disease, as well as aid in preventing diabetes. 

Can you say superfood?

Currently Obsessed: Overnight Oatmeal

It's cold, it's creamy and it's low maintenance. What more could you possibly want in a breakfast item?

Combine 1 cup rolled oats with 1 cup of milk {any kind; I used 1% but I bet it would be ah-mazing with almond milk} and a teeny splash of vanilla extract.  Give it a stir then cover and place in the refrigerator to chill overnight.

While you're busy resting those eyes and getting at least 8 precious hours of beauty sleep, the oatmeal will be absorbing the milk and vanilla, turning the perfect consistency just before you wake. When you're ready to eat the following morning, top with agave nectar or honey, a few tablespoons of nuts and your favorite fruit. 

Note: It actually took me two mornings to go through this amount because it was so filling. {Who knew a bowl of oatmeal could be so satisfying?} I haven't kept it any longer than two days so I'm not sure how long it will keep in the refrigerator. My guess is no more than a few days.

Go ahead, give it a try.

Currently Obsessed: Kale Chips

The salty, crunchy snack that you just can't feel bad about eating.

Photo credit and recipe here.

Happy snacking!

Running on Empty

Photo courtesy of Carlos Nunez

Truth be told, as much as I absolutely love my new life on the Emerald Coast, I've been running low on energy these past few weeks.  

Picture ending one ahh-mazing job, then driving 14 hours the very next day, which included two hours of torrential downpours near a city that isn't above sea level to begin with (ahem, New Orleans).  Oh sure I took a few days to settle into my new home... although most of those hours were spent celebrating cheers!, basking in the sun and eating fresh oysters. The cherry on top? Starting my new equally wonderful job just days later, and hitting the ground running.

Don't get me wrong, I'm happy as a clam...and tired as a dog.  But no worries my friends, I've found the cure! And the answer is not Red Bull or Lean Cuisine microwave dinners.

How to make it through the day without a siesta:

I mean really...when will the Siesta be implemented in the United States? I'm totally game to start a petition. Who's with me?

Start every day with the perfect iced coffee and a toasted whole wheat english muffin. Sub in greek yogurt with slivered almonds, blueberries and agave nectar when craving something sweet.

Photo & recipe courtesy of the Pioneer Woman

Snack on something sweet and satisfying mid-morning to tide me over until lunch.

Eat a massive power salad to get me through the afternoon (the key components for my version are spinach, avocado, rotisserie chicken and a tangy vinaigrette).

Photo & recipe courtesy of Recipe Girl

Then take this precious puppy on a post workday stroll to clear my head and unwind.

Can you get enough of that face? Those ears? Completely and utterly adorable.

Winter Veggie Stir Fry

I went to the grocery store the other day, and every vegetable I've ever wanted to cook was on sale. Rainbow chard, shiitake mushrooms, acorn squash... mmm.  In honor of such a bountiful selection, I chose to purchase all of the above items and combine them into one lovely little dish.

This Winter Veggie Stir Fry has a lot of moving parts, but it's actually really easy.

Let's start with the rice:

1 cup long grain brown rice
1 tbsp sesame oil
2 cloves of garlic, chopped
a pinch of salt
3 cloves
1 1/2 cups shiitake mushrooms

Place in a large sauce pan and bring to a boil.  Place a lid on the pan and reduce to a simmer. Cook for 50 minutes, then turn off the heat and let sit for 10 minutes before removing lid.

Once the rice is in the simmering stage, you can move onto the acorn squash:

Preheat oven to 350 and spray cookie sheet with nonstick cooking spray. Slice the squash in half and scoop out the seeds and stringy insides.  Place both halves face down on the pan.  Cook 20-25 minutes and let cool before touching. run a spoon just inside the skin to remove the center in one large piece. Discard skin and chop squash into cubes.

While the squash is in the oven, let's work on the other vegetables:

1 bunch of rainbow chard
2 small broccoli crowns

Remove hard stem from chard and break apart leaves into medium sized pieces.  Cut hard stem off the broccoli and break apart into bite sized pieces.  Steam over boiling water until chard begins to wilt and broccoli is soft enough to eat.

Tying in all together:

1 tbsp Hoisin
2 tbsp apple cider vinegar
2 tbsp soy sauce (or more)

Remove cloves from the rice. Remember, you put 3 in there, and 3 need to come out!  Place pan (with rice) back over a medium heat. Stir in hoisin, vinegar and soy sauce.  Toss in squash, broccoli and chard.  Stir continually for a few minutes and add more soy sauce if needed.

See? That wasn't so bad. And it's so colorful, proving that it's a super healthy winter dish!