Thursday, May 24, 2012
OK everyone, I have just one question to ask: Do I look like I'm suffering?
Chef Bill recently surprised me with this creation: a pan-seared burger with Montreal spice and melted goat gouda, served on sauted spinach and onions, and topped with an over-easy fried egg sprinkled with Paprika. Every millimeter of it was mouthwatering. The point I hope you've already connected with is, clean eating can be FABULOUS! It's all in how you play it.
Many of you know about my yolk fetish (Bill definitely does), so it was with great pleasure that I dove into this succulent concoction. When possible I food combine (eat protein and carbs at separate times). In general when it comes to burgers, I can do without a bun, it's the cheese that's non-negotiable. Besides this was so off the carts in flavor and texture, I was too busy to notice. One look a the photos and I hope it's clear that it's totally possible to clean and decadent!
* By Dairy-Free, I'm referring to cow dairy
Tuesday, May 22, 2012
|Vegetables and I are still a work in progress. It's true I've dropped 185 pounds via DDPYOGA and clean eating, but I've yet to develop a burning passion for eating my veggies as regularly as my nutritionist (and DDP and Terri Lange) say I should. Often, I modify their obtrusive texture by transforming them into velvety purees or comforting soups. |
Case in point: the succulent soup recipe below that my significant other (a trained chef) made me last night for dinner. He adapted it from the cookbook that Albany, N.Y.'s incomparable Cafe Capriccio published 20 years ago.
It's a simple, easy recipe that I love for both its flavor and ability to deliver a nutritional punch of fiber, greens, and in this case, protein (I made it the main course by topping it with two eggs poached in chicken broth). It was a glorious meal, not just because it tasted so good, but because I evaded the dubious task of having to down a big bowls of cold greens. Instead, I sat down to a nice, piping hot bowl of THIS!
Greens and Beans
4 large cloves garlic chopped
1 1 pound can cannelini beans
1 large bag spinach or one head kale
5 strips bacon cooked and chopped (not crisp)
6 cups chicken stock (we used Swanson's low-sodium)
3 twists fresh pepper
dash sea salt
2 Tbs. Olive Oil
1 Tbs. bacon grease
In a large wok or Dutch oven, blanch garlic and olive oil and cook until just softened over medium heat. Add greens and wilt. Add beans, chopped bacon, and stock, and simmer for 20 minutes. Serve. Optional: sprinkle with Peccorino cheese (a sheep milk cheese similar to parmesan); or top with two eggs poached in chicken broth.