What will be different this time?

My sister and I don't get to see each other that often due to our crazy work and life schedules, but a few weeks ago she came to visit me, and we went for a run.  She took the opportunity to express her concerns about some things I had written in this post announcing my next challenge.

During our conversation (while running, nonetheless!), she asked me a question:

"What will be different this time?"

My gut reaction was "This time will be different, I'm trying to do this and that..."... bottom line?

The same old bullshit excuses we all have when we embark on a new challenge.

What a damn good question.

What will be different this time?

What will make this time last when all the others haven't? What "went wrong" all those other times I tried to eat healthy and lose weight? 

The truth is, I know how to eat healthy.  I know how to work out, and I have all the resources to do so. 

So what's not working? What will be different this time???

Great question.

I don't have the answer.  So I'm looking for your suggestions. 

And I'm also considering seeking professional help.  If I have all the resources, but I'm not actually putting them into practice, why not?  What's holding me back?  I don't know the answer, but maybe spending 45 minutes once a week talking about myself to another person who can offer a fresh perspective will help me figure out the answer.  Maybe not.  But the answer is always no until you ask the question.

Stay tuned...

(I love my sister!)

Jalapeno, tomato and chicken sausage scrambled eggs (PALEO!)

I'm not too big a fan of breakfast.  I have eaten cereal, oatmeal, yogurt, eggs, etc. in the past.  But I would rather have a steak or a quesadilla in the morning than "breakfast" food.

But one morning, I randomly threw this dish together, and it made my taste buds happy.  And my stomach full.  So I just needed to share it with you!

Plus, it's pretty simple to make! I threw together chicken sausage, red onions, tomatoes, jalapenos, scrambled eggs, and I topped it with salsa.  And it was good.  It was very good.

Here's how I made my Jalapeno, tomato and chicken sausage scrambled eggs:

Start by heating up some olive oil in a large skillet... add some minced red onion (or shallots - I've used both with fantastic results) and sautee for a few minutes until turns translucent.  Stir.  Meanwhile, mince jalapenos and slice tomatoes (I love campari, but they are expensive, so any tomato works):

When onions are done cooking, add jalapeno and sliced chicken sausage

Stir. Add tomatoes, stir again.

Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan:

...stir, scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully...

...and then once the eggs are fully cooked, plate... top with salsa (and fat free sour cream if you're not following PALEO)...

And inhale.  The sweetness of the chicken sausage plus the spiciness of the jalapenos makes this a kaleidoscope of a dish in terms of flavor... I've made this dish four times in the past 4 weeks, that's how much I love it! 

Here's the full recipe.

Jalapeno, tomato and chicken sausage scrambled eggs 
Recipe courtesy of me!
Makes 3-4 servings. Prep time 5 minutes, Cook time 15 minutes.

Ingredients:
1 T EVOO
1 shallot or 1/4 red onion, minced
2 T pickled jalapenos, diced
3-4 Campari or Roma tomatoes, sliced into large chunks
4 links of chicken sausage, sliced
4 egg whites, 2 whole eggs
4 links of Chicken Sausage

Directions:
1. Start by heating up some olive oil in a large skillet... add some minced red onion or shallots and sautee for a few minutes until turns translucent.  Stir.
2. Meanwhile, mince jalapenos and slice tomatoes.  When onions are done cooking, add jalapeno and sliced chicken sausage.  Stir. Add tomatoes, stir again.
3.  Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan, stirring continuously and scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully.
4. Once the eggs are fully cooked, plate!. Top with salsa (and fat free sour cream if you're not following PALEO)
5. Try not to inhale this :)

A few weeks in, some tiny successes....

So the day before Thanksgiving, I left work at 4pm.  Yes, I left work SUPER early.  I'm trying to have a better work/life balance, and by work/life balance, I mean leave at a normal time and go to a class.

So since I left early, I took the opportunity to go to a hot power yoga class.  I love my studio, the teachers are all so positive, non-judgemental... well let's be honest, yoga is typically a positive, non-judgemental, full of love type of workout (at least in my limited experience), but I love my teachers....

So anyway, I took this hot power yoga class, and at the beginning of class, we always declare our intention for the class.  In the past, I've said determination (to see the poses through to the end), love (of myself), hope (for my cousin Hope)... so the class the day before Thanksgiving?  I decided "THANKS" was my intention.

No matter how much my muscles shook holding the challenging moves, or how much heat I felt from the warm room, I decided that when the going got tough, I was going to say (to myself), "Thank you body for being able to do this.  Thank you for being strong.  Thank you for being flexible.  Thanks, thanks, thanks."

And you know what? It turned out to be one of the most productive yoga sessions.  Because I didn't focus on the pain - my mind was elsewhere, focusing on being thankful.  I didn't fall out of the poses early.  Instead of focusing on the pain in my legs, or how my arms were shaking, I just focused on being thankful that I had arms and legs that would allow me to move my body in that way.  I just kept repeating "Thank you, thank you, thank you".

It worked.  It was AWESOME.

Highly recommend this strategy.  I used it the next day during a challenging spin class where my quads started protesting.  It worked then too!

So anyway, a few weeks into this challenge, I'm definitely not perfect, but I am feeling like I'm making better choices aimed at being more consistent.

Here's how I was able to work out over the past few weeks:

Friday - 5K
Saturday - 75 min yoga
Sunday - 60 min spin
Monday - 60 min pilates
Tuesday - off
Wednesday - off
Thursday - off
Friday - 60 min spin
Saturday - 75 min yoga
Sunday - rest
Monday - 60 min spin
Tuesday - rest
Wednesday - YOGA
Thursday - TURKEY DAY SPIN CLASS for 60 min
Friday -dance while singing to country tunes

See? More consistent :)

It's FAR from over, but I am proud of the small accomplishments I've made.  Let's see if I can continue this streak into the future!!!

Devils on horseback - Paleo friendly!

Devils on horseback.  Let the name sink in for a second.  What does that even mean??? 

Well let me tell you, even though these delicious bites are oddly named, they are quite phenomenal AND perfect to wow friends at a cocktail party.  A decadent, satisfying bite that is simultaneously sweet, savory, crunchy and bacon-y.  And even better, they pair SO well with a nice full-bodied red wine!  You're welcome :)

Thanks to Chef Jonathan Sawyer's "Devils on Horseback" recipe.  With just six easy ingredients, this recipe is super easy, yet jam-packed with a SUPER punch of flavors and ingredients that you would not normally think should go together.

Here's how I made them:

Preheat oven to 300 degrees, and line a baking sheet with foil and lightly spray with Pam spray (or similar).

Cut a sliver in one side of a date, removing the pit.  Halve a jalapeno, removing the seams and seeds, and slice into thin strips.  Cut bacon strips lengthwise into halves.  Chop up a bar of dark chocolate into strips.

You're done with prep.  Seriously, easy.

Now, assemble.  Stuff sliced almond(s), jalapeno strip, and chocolate into a date, top with salt, close date around the stuffing....

...and then wrap bacon around date.  Place on baking sheet...

...repeat...

...Pop in a 300 degree oven for 5-7 minutes until bacon is slightly cooked...

...and serve IMMEDIATELY...

...Preferably with a beautiful glass of red wine!  Note that these are rich and decadent, so just one and you're satisfied!


And here's the full recipe:

Devils on Horseback
Recipe slightly adapted from Chef Jonathan Sawyer


Ingredients:
12 strips of bacon (I used organic turkey bacon, sliced in half
24 dates, pitted
1-2 jalapeno, seeded and sliced into small strips
24-48 sliced almonds (depending on size)
72% dark chocolate squares, sliced into slivers
Coarse sea salt

Directions:
1. Preheat oven to 300 degrees.
2. Line a baking sheet with foil and lightly spray with Pam spray (or similar)
3. Stuff each date with a slice of jalapeno, 1-2 sliced almonds, dark chocolate and a sprinkle of sea salt.
4. Close date if possible, wrap in one slice of bacon, and place on baking sheet.  Repeat until all dates are stuffed.
5. Bake for 5-7 minutes until bacon is slightly cooked.
6. Serve immediately, preferably with a beautiful glass of red wine.  Note that these are rich and decadent, so just one and you're satisfied!

The Football Game Workout Challenge

Why is finding time to workout so difficult?  It really shouldn't be.  Exercise produces endorphins, which make you happy.  Who wouldn't want to be happy?

So I took a look at both why it was so difficult to find time to workout and how I was spending my time... and I figured, why not try to work exercise into some of the other things I do? You know, make it easy!

And as many of you know already, I love football (in particular, Steelers football), and even though my team isn't performing at their best this year, I still watch every. single. game. I cheer, I scream, and I tweet with Steeler Nation.

Now, my typical Sunday Funday includes several (i.e. 3-8) beverages, some sort of buffalo chicken wrap, and plenty of sitting on a bar stool (or on my couch) for HOURS (minimum 4, maximum all day long).

What a waste of a day in which I could be more active!

But wait!

What if, instead of four hours sitting on my ass, I turn some of those four hours into a workout contest?

Yes.  Brilliant.

So one lovely Sunday afternoon, I wrote down many of the things that could happen in a football game (first down, touchdown, safety, penalty, coach's challenge, etc.), and then I matched those potential activities up with some sort of exercise (crunches, squats, burpees, etc.), and here's the result:

 

As you can see, I was ambitious and matched exercises to things that would happen at halftime, third and fourth quarter... let me remind you that most football games last for four hours.  Not sure what I was thinking, because one quarter in and I was tiiiiired...

But here's how I did:

 

You know what?  I am super proud because I efficiently used my time to do something I love and add some exercise in there... thus making me feel good.  And happy :)

Now, I don't expect to be able to do this every single Sunday, but I am going to put this game into my normal rotation more often.  It was fun, it kept me on my toes, and I got a GREAT workout in :)

Happy Sunday!

Paleo bacon wrapped jalapeno "poppers"

Who doesn't love jalapeno poppers?  People who hate spice, and cheese, and life, apparently. (I'm teasing!!) And, sadly, me, but not due to their taste... most bar jalapeno poppers are caloric bombs due to the cheese, the breading, and, of course, the deep fryer.  Sigh.

But that doesn't mean I can't enjoy a fabulous spicy bite of jalapeno with some "cheesiness".  Especially when it's wrapped in bacon.  And especially when it is relatively healthy!

Introducing my Paleo-friendly bacon-wrapped jalapeno "poppers". Inspired by this "Bacon-Apple-Jalapeno Pop 'Ems" recipe from Aarti Sequeira, I performed a makeover of the recipe to be Paleo friendly.  My one dilemma?  What to stuff these puppies with, since cheese is not strict Paleo.  And a light bulb went off when I remembered one of my favorite recipes where I learned a technique for how to turn avocados and roasted red peppers into a mock-cheddar cheese dip.  

Boom.

A brilliant idea was born.

Here's how I made these simply delicious Paleo bacon wrapped jalapeno "poppers"!

Start by making the "cheese"-filling.  Combine 1/2 a 14 oz jar of roasted peppers with 2 ripe avocadoes, top with a healthy dose of garlic powder and onion powder, as well as salt and pepper, and blend in a food processor until smoooooth....

Then, scoop into a bowl, add chopped Granny Smith apples and scallions, as well as more salt and pepper if desired, and mix together...

...next, prepare the jalapenos.  Remove the top, halve them, and remove the seeds and ribs (please, for the love of all that is nice, please do not do this step without protection for your hands... otherwise, the oil from the jalapeno seeds will burrrrrn you and it's NOT fun, trust me).  Now, you can stuff each jalapeno half with the apple-"cheese" mixture...

...then wrap with half a slice of turkey bacon...

...place on a Pam-sprayed, foil-lined baking sheet and pop into a 375 degree oven for about 30 minutes until all nice and crispy...

...CONSUME with zest!!!! Expect yumminess :)

Here's the full recipe!

Paleo Bacon-wrapped jalapeno "poppers"
Recipe inspired by Aarti Sequiera and Juli Bauer of PaleOMG!

Ingredients
2 avocados
½ 14oz jar of roasted peppers
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
½ lemon, juiced

3 large scallions, roots sliced off, green and white parts minced finely
1 large Granny Smith apple, cored and minced

20 jalapenos
20 strips thin-sliced turkey bacon, chopped in half

Directions

1. Preheat the oven to 375 degrees F. Line a baking sheet with foil.
2. Make your "cheese" sauce. Place avocados, roasted peppers, onion powder, garlic powder, salt, pepper and lemon juice in a food processor and puree until smooth.

3. In a large bowl, place the "cheese" sauce, add the scallions and apples, and season with salt and freshly ground black pepper if desired.
4. Slice off the stems, and slice each jalapeno in half lengthwise. Remove the membranes and seeds.
5. Fill each jalapeno half with the cheese mixture; fill until just over the rim of the jalapeno. 

6. Wrap each pepper with a bacon half.

7. Place each "popper" on the prepared baking sheet and pop into the oven for 30 minutes. 

8. Allow to cool for about 5 minutes.

9. Devour!!!!

Coffee spice rubbed flank steak with caramelized onion and date compote - PALEO friendly!

I love Food Network.  There are certain shows that I DVR to ensure that I don't miss a fabulous recipe.  One of the shows I watch religiously (even repeats) is Aarti Party, hosted by Aarti Sequeira, the Season 6 winner of The Next Food Network Star.  She is a fabulous, fun chef who fuses traditional Indian flavors into all her cooking, whether traditional Indian or not.  And I love it.

I've made a few of her more traditional recipes before, but this time, I decided to try her recipe for "Giddy-Up Steak with Onion-Date compote".  I barely altered her recipe (I didn't use brown sugar in the rub, did not miss it!), and I'm so glad, because it is FABULOUS and I will definitely make this again.  You have this fabulous coffee spice mixture over a succulent piece of delicious flank steak, and top it with a savory and sweet caramelized onion mixture with decadent dates?  Yes. 

Meaty and sweet.  My new favorite combination!

Here's how I made this delicious Coffee-spice rubbed flank steak with caramelized onion and date compote (and yes, I changed the name because I'm not as creative as Aarti! :) )

I started by caramelizing the onions, because you need time to properly caramelize the onions.  So I sliced the onions (4 large yellow onions), added EVOO to a large skillet, and once the oil was hot enough, added the onions and a bit of salt.  Stir, coating the onions with the oil, and reduce heat to low.  Cover the skillet and let the onions sweat it out!  Stir every now and then, and if the onions have too much water, take the lid off and cook off some of the water.  You'll end up cooking the onions for 45 minutes or so.

While the onions are cooking, now you pit and mince your dates.

While the onions are cooking away, make your spice rub.  Combine chile powder, ground coffee, coriander powder, ground black pepper, kosher salt, and garam masala together, stirring so everything is well combined.  

****Side note on the ground coffee: I don't drink coffee.  But this past winter while in upstate NY, I actually tried a cup (it was 9 degrees outside with a windchill of well below 0), and it was this fabulous K-cup by Donut House - the flavor was Chocolate-Glazed Donut, and I actually liked it.  So my Dad bought a Keurig machine for my apartment so he could have a hot cup of coffee when he visits, and so I bought my own K-cups, and yay was that lucky, because that's what I used and the chocolate flavored coffee makes this recipe even MORE fabulous!!!! End of side note****

Pour half the rub mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for the remainder of time it takes to cook the caramelized onions.

When the onions are caramelized, add the dates, balsamic vinegar, and water. Stir and cook, covered, for another 15 minutes.

Next, heat your grill pan (or a real grill if you're that fancy) over medium heat and coat heavily with Pam spray (or similar).

Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. If the pan doesn't sizzle when the meat comes into contact, it's not hot enough.  Important to get that heat so the spice rub stays on and forms a crust.  After 4-5 minutes of cooking, flip the steak over, and cook another 4 to 5. Remove from grill pan to a cutting board, and allow the meat to rest for 5 minutes.

Slice the flank steak, spoon a healthy portion of the onion-date compote on top, and INHALE.  Go back for seconds so you can appreciate the flavors!!!

YUM!

Giddy-Up Steak with Onion-Date compote
Recipe slightly altered from Aarti Party

Ingredients

2 tablespoons chile powder
1 tablespoon ground coffee - HIGHLY recommend using Donut House's Chocolate Glazed Donut... that chocolate taste just makes this rub even more phenomenal!
1/2 teaspoon coriander powder
1/2 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon garam masala
1 (2-pound) flank steak

2 tablespoons olive oil
4 large onions, sliced very thinly
Kosher salt

8 dates, pitted and minced
1 tablespoon balsamic vinegar
1/2 cup water
Pam spray

Directions
1.  Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.  If too much water, cook the onions without the lid to let some of the water cook off and to get a nice brown color on the onions. 

2. Meanwhile, in a small bowl, combine all dry rub ingredients (chile powder, ground coffee, coriander powder, ground black pepper, kosher salt, and garam masala) and stir together.
3. Pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for the remainder of time it takes to cook the caramelized onions. 

4. When the onions are caramelized, add the dates, balsamic vinegar, and water. Stir and cook, covered, for another 15 minutes.

5. Warm your grill or grill pan over medium heat and coat heavily with Pam spray (or similar).

6. Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. If the pan doesn't sizzle when the meat comes into contact, it's not hot enough.  Important to get that heat so the spice rub stays on and forms a crust.  After 4-5 minutes of cooking, flip the steak over, and cook another 4 to 5. Remove from grill pan to a cutting board, and allow the meat to rest for 5 minutes.

7. Slice the flank steak, spoon a healthy portion of the onion-date compote on top, and INHALE.  Go back for seconds so you can appreciate the flavors!!!