Winner, Winner, Chicken Dinner!

Today was the 5K for Farmland Race and we couldn’t have ORDERED better weather!  I started today with old faithful:  Pumpkin Protein Pancake!  I topped with PB made from 2 tbsp Trader Joe’s peanut flour and 9g of my vanilla protein powder.  Less the a quarter of the fat of regular peanut butter with a bunch of protein. 

 Ivy showed up right on time (I was running late!):

I think I was a lot less nervous this time around.  We got there in plenty of time to get our numbers and hit the potty (you know you’re a mom when it is forever referred to as ‘the potty’) and do a warm up jog.  We were mid-pack at the starting line, but ended up weaving through the crowd a bit in the beginning.  Ivy stayed with me for almost the first full mile and then hit her stride.  It was an up and back run so it was very easy to gauge distance.  Ivy finished ahead of me with a time of 25:10 (WHOOT!) and I finished a full minute better than my last race at 26:32.  Over all Ivy was 71 out of 221 and 5th in our age range.  I was 98th overall and 8th in our age range.  Not too shabby.

On to the chicken dinner!!

Last night I set my frozen chicken in a salt and garlic spice brine.  This morning I rinsed it down, patted it dry and seasoned it up:

I forgot to take a picture of the finished product because I was STAHVING!!!!  But it looked pretty much exactly like this:

And now it looks like this:

To make this SUPER easy Chicken/Turkey Brine:

4.5 lb chicken

3-4 tablespoons Kosher Salt

Enough Water to cover the chicken

Spices of your choosing (put in LOTS cause you’ll end up dumping it later)

If your chicken is frozen, let it sit overnight in a pot in the fridge.  If it’s fresh, it won’t need more than 4-6 hours.  This brine will suck the juices into the meat making it unbelievably tender and juicy.  Before putting it in the oven, rinse it, pat it dry and brush it with Olive or Grapeseed oil and rub on some more spice.  I don’t add any more salt.  Bake it at 350 degrees for 20 min per pound.  Remember to let it sit 10 minutes before cutting in!

Once the carcass is picked clean of all desirable meat; toss into a large pot a bunch of carrot, celery, onion and garlic.  Add the carcass, salt, pepper, 8 cups of water and let it simmer for a couple of hours.  Drain through a mesh colander.  Discard the veg and meat and you’ve got an easy stock.  Once it cools, I pour it into ice-cube trays and freeze them into little cubes.

That’s all I got for today.  I’m out!

🙂

The storm ended up being a drizzle…

I really meant to cook all those things I blogged about yesterday but I had a bit of insomnia last night and today I’m dragging ass.

In spite of all my laziness, I did find this super cute video:

http://www.youtube.com/watch?v=XMRBGtyQuXk&feature=player_embedded

Seriously – Best. Proposal. EVER.

Anyway, I did make the Lentil Soup, Sweet Potato Corn Cakes and Pizza Mac for Officer M and the kids so all was not lost.

Lentil Soup with Turkey Bacon

(base recipe from allrecipes.com)

1 c Lentils

1 c diced carrot

1 c diced celery

1 c diced onion

1 – 15 oz can diced tomatoes (I used Del Monte garlic & basil – no salt added)

32oz Vegetable Stock (I used Kitchen Basics)

3 cloves garlic, minced

3 slices Butterball Turkey Bacon, diced

Pepper, Oregano, Basil, Thyme and Bay leaves to taste

**Throw everything into a crock pot and simmer on high 4 hours and then another 4 on low.  Serve with a dollop of greek yogurt.  Easy peasy.

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 1.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 558.7 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 11.4 g

Sweet Potato Corn Cakes

1c Whole Wheat Flour

1c Corn Meal

1.5 tsp baking powder

.5tsp baking soda

1/4c sweetener of choice (I used Stevia)

3/4 c milk

2 egg whites

1tbsp honey 

1/2 c mashed cooked sweet potato

**Mix your dry ingredients together.  Whisk the wet ingredients with the potatoes.  Slowly stir the dry into the wet and cook like a pancake.  Makes around 15 cakes.

I was hoping to sleep in a bit today seeing as it’s my rest day, but that did NOT happen.  I was up every hour from 3am on.  I finally just got up at 5:45.  The weather today is definitely not helping either – 60 degrees, wet and just plain yucky.  I’ve already had 4 cups o’Joe, took a brisk 30 min walk on the treadmill and tried to take a 10 minute power nap but Reese decided my head would make an excellent ramp for his monster truck so nope!   Oh well.

Tomorrow is going to be a busy day (running in the morning, trip to BJ’s, ballet class, kickboxing) so I’ll try to get to that zucchini Thursday. 

Have a Terrific Tuesday!  Ta-Ta!

 

 

 

I think if I step outside I might actually melt…

It was 102 flippin degrees outside today!  Blahhhhhh….

Peyton woke up and immediately asked for pancakes.  Ok, no problem.  We had about a cup of leftover mashed sweet potato in the fridge (plain, boiled sweet potato blended with cinnamon).  So I made Sweet Potato Pancakes with chocolate chips.  

1c Oats (1 minute works best)

1c Whole Wheat flour

1tsp each Baking Soda / Powder

Pinch Salt

Chocolate Chips

1 tbsp Sugar

2 Egg Whites

1 c Sweet Potato

1tbs Dark Brown Sugar

1c Milk

Cinnamon

Vanilla

In one large bowl stir together oats through chocolate chips.  In another smaller bowl mix together sugar through vanilla.  Add the wet ingredients to the dry.  Makes about 15-18 pancakes.  These freeze really well.  Let them cool completely and put them in a zip lock bag with a paper towel. 

This recipe is great with banana, applesauce, pumpkin and nuts and dried fruit.  You may have to fudge with the measurements and sweeteners, but it’s a good base.

😛

I completed my workout by 9 am and even with the air conditioning on, I was a hot mess!  Today’s workout consisted of 30 minutes on the treadmill and Arms & Shoulders.   I followed this with a 4 egg white omelet with 2 oz deli turkey, spinach and a sprinkle of low-fat italian cheese.   Sorry no pic, I was HUNGRY!

By 10 am it was too hot to even take the kids in the pool, so we ran over to my office so I could grab a few things and headed to the mall.  We had to get birthday presents for a few people this weekend.   

Lunch was super simple: eggplant, bella mushrooms and roasted red peppers sautéed in garlic, onion and a tsp of grapeseed oil.  I also threw in some italian herb seasoning  and balsamic vinegar for good measure.

Not sure what happened with the fuzzy picture here…

With that I made a simple salad with green leaf lettuce, chickpeas, tomato and green onion (and a bit more balsamic vinegar) and topped it with a salmon burger.  The burger was..meh.  I have a few more, so I may have to get creative with the accoutrements.

Topped the veg with an ounce of low-fat feta and voila!  Perfection!

After Bugga’s nap we made a quick visit to the BFF’s to see the bebbies.  I don’t know what I’m gonna do when she goes back to work.  No more afternoon coffee!?  No more morning power walks?!  Gah!  I might have to find a replacement!  

Just kiddin Jess 😉

My snack was quick and cold – 1/2 a multigrain sandwich thin with a smear of raspberry jam and 1oz low-fat cheddar:

And because it was hot and I felt very lazy, my dinner consisted of Protein Ice Cream.  This is by far the greatest discovery EVER.  I found multiple recipes on a few different sites (Fitnessista, Meals and Moves, Heather Eats Almond Butter).  Here is my adapted version:

Maple Walnut Protein Ice Cream

 

1 Scoop Vanilla Syntha6

1/4 c FF Milk (or whatever you use)

1/2 c water

2 tbsp sugar-free Maple Syrup

1/2 tsp Guar Gum

1/2 tsp Xanthan Gum

2 c Ice (crushed works best for my crap blender)

Walnuts for garnish

Mix everthing but the ice and walnuts until incorporated.  Add ice slowly until you get a thick creamy consistancy – kind of like a Wendy’s Frosty – and top with walnuts. 

Guar and Xanthan are both thickeners most commonly used in gluten free baking/cooking.  I got the xanthan at my local farm/fruit stand (Bob’s Red Mill brand – pricey but it’ll last a loooong time).  The guar I got at a health food store (no brand name and pretty cheap).  You must use both for it to come out like a frosty.

Have a great night!

‘Excuse me, I believe I ordered the LARGE esspresso’

I have to go into the office this morning, so I’m gearing up for a quick workout-2 mile run and biceps and back.  Had my coffee in a HUGE mug (cute inspirational saying free of charge), some blueberries and 1/3 c cottage cheese to get me through. 

 

Before I hit the treadmill though, I wanted to post a little.  I had a request for the Pumpkin Pancake recipe (AKA: Best.Breakfast.Ever.).  Here ya go Nan! 

Pumpkin Pancake (serves 1)

 

*If you have a magic bullet blender, this recipe works great in it.  If not, no biggie a regular blender (or no blender at all) is fine. 

1/3 C Dry Oats 

2 tbsp Canned Pumpkin 

1 tbsp Cottage Cheese (stats on this are for Fat Free) 

2 egg whites 

1/2 tsp Vanilla 

A pinch EACH baking soda, baking powder 

Cinnamon to taste 

I think it is sweet enough as it, but you could add sugar/sweetener if you like.  That will change the stats too though. 

Throw all ingredients in a blender.  Pulse a few times, not too much, and pour into a small pan sprayed with cooking spray.  Flip. Plate.  Spread on you favorite topping – Peanut Butter for me please!  Devour.  You can thank me later…. 

Stats – Plain pancake no toppings:

 
Nutrition Facts 
Pumpkin Pancake 

  

  1 Serving           

Amount Per Serving
  Calories 160.4
  Total Fat 2.4 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 0.7 g
  Cholesterol 1.2 mg
  Sodium 597.5 mg
  Potassium 189.8 mg
  Total Carbohydrate 23.6 g
      Dietary Fiber 4.8 g
      Sugars 2.1 g
  Protein 15.6 g
 
  Vitamin A 99.3 %
  Vitamin B-12 1.3 %
  Vitamin B-6 1.6 %
  Vitamin C 3.3 %
  Vitamin D 0.0 %
  Vitamin E 1.7 %
  Calcium 10.7 %
  Copper 2.1 %
  Folate 1.5 %
  Iron 14.7 %
  Magnesium 2.3 %
  Manganese 21.6 %
  Niacin 0.8 %
  Pantothenic Acid     1.4 %
  Phosphorus     4.7 %
  Riboflavin 2.0 %
  Selenium 1.6 %
  Thiamin 0.8 %
  Zinc 0.9 %
 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.