The Complicated Life of Mary Jane

Fun Weekend at Jacksonville Beach

2010-10-11T19:27:00.000-04:00

A special Thank you!

2010-10-02T16:24:00.002-04:00

To those of you who buy supplements through my site :) You guys are great!

Tortilla Soup

2010-09-20T20:02:00.002-04:00

Recipe courtesy food network

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups chicken broth, low-sodium canned
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.
Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.
Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal.

**My variation: Used low sodium chicken broth (2 14oz cans) instead of 6 cups. I cut the chicken into cutlets, covered them in my fav mojo sauce/smoked paprika/some chili powder/cayenne pepper and broiled for 5 mins on each side on the shelf closest to the broiler. They were juicy and flavorful! Then I cut them up into little pieces and added them after the rest of stuff has been cooked.**

Recipe

I never thought College Physics...

2010-09-15T19:37:00.000-04:00

Would be harder for me than Organic Chemistry I and II....I guess it's because I don't like it! We have programs and computers to do all that number crunching...I'm not a human calculator/formula machine :)

It always helps to stay motivated when...

2010-09-08T22:57:00.000-04:00

You are surrounded by people who take their health seriously :) Of course there are going to be the random few snackoholics *cough you know who you are lol* but variety is the spice of life!
I'm lucky to have very supportive people around me who don't push their junk on me. Here is a letter written by CT on the topic Chicken Tuna

Revamping my diet

2010-08-31T01:10:00.002-04:00

As the colder weather starts creeping in...I will start making some adjustments to my diet and workout to keep out the boredom.

Cottage Cheese Pesto

2010-08-26T01:24:00.002-04:00

Stumbled across this recipe and was delighted that it was sooooo good!!!!
Recipe Courtesy Martha Shulman

Ingredients
2 plump garlic cloves, halved, green shoots removed
1/2 cup fresh basil or parsley leaves, or a combination
1 cup low-fat or nonfat cottage cheese
Salt and freshly ground pepper to taste
1 tablespoon plain low-fat or nonfat yogurt
1 tablespoon extra virgin olive oil
1/4 cup freshly grated Parmesan

Directions
Turn on a food processor fitted with the steel blade, and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula.

Add the basil and/or parsley, and process until finely chopped. Stop the machine, and scrape down the sides of the bowl.
Add the remaining ingredients, and process until smooth and creamy. Serve with pasta, or as a dip or spread.

If serving with pasta, use 2 to 3 tablespoons of the cottage cheese pesto per serving (in my home, that’s 3 ounces of dry pasta). Add a spoonful of the pasta cooking water to the cottage cheese mixture to dilute it before tossing with the pasta.

Yield: Makes 1 heaped cup (about 1 cup plus 2 tablespoons).
Advance preparation: This will keep for a couple of days in the refrigerator. It will become more pungent, however, and the green will fade.

**My variation: Can substitute the basil/parsley for rosemary and it was yum too. I have used this recipe on pasta and as a dip with ritz crackers. For some extra umph, I added smoked salmon (you can find it in the refridgerated section in your grocery) into the food processor.

I used no sodium chicken stock instead of water when I made it for pasta....Don't dilute too much!

No food processor? Try the blender, just takes a little more time and effort.**

NY Times

FSU parking rant

2010-08-26T01:10:00.001-04:00

I HATE having to waste time and gas driving around the parking garages for 15-20 minutes to get a parking spot!

If you are a freshman, and you leave your car in the parking garages for days and weeks at a time without using it, please leave it home or park it in the garages that aren't right next to high traffic buildings. For the love of all that is right and humane in this world :) That is all.

What do you do when your life gets too hectic??

2010-08-21T02:44:00.002-04:00

Be super prepared!!!! I start classes again next week and I'm working @ the Derm's office + going to school + volunteering + putting in 4 hours at the Neuro lab = every waking hour packed to the max with stuff to do...
Does that give me an excuse to eat like crap and skip the gym??? Nope!

Being prepared is the only thing that will get me through it .....besides the cruise to the Bahamas that I'm looking forward to ;)

Can you tell that I haven't cooked anything in awhile? :)

2010-08-18T23:26:00.002-04:00

Just spent a week in Miami, a few days in Orlando and now I'm back home and trying to get back into some kind of routine before classes start on Monday. Honestly I haven't cooked much, but that's life....I needed a break from it all before I start the grind again.

Loving life right now

2010-08-09T22:06:00.003-04:00

Nothing to wake up to....except relaxation :) Having seafood pasta for dinner....lobster tail, shrimp, scallops, octopus...YUM!

Super busy

2010-08-03T00:46:00.002-04:00

This is the final stretch :) Will post lots more recipes after Friday~

Chicken Stir Fry

2010-07-29T20:52:00.006-04:00

Recipe courtesy Paula Deen

Prep Time: 10 min
Cook Time: 15 min

Level: Easy

Serves: 6 to 8 servings

Ingredients

1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serving suggestion: Hot, cooked rice noodles

Directions

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned.

Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch.

Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

**My variation: The chicken listed above was too bland for me, so I marinated it in 2 TBSP of soysauce, some fresh ginger and 2 TBSP of Hoisin sauce (the longer it sits, the better).

I used the whole 9.4 oz of Hoisin sauce (find one with low sugar if possible) and triple the amount of Low sodium soy sauce because the noodles seemed to suck it all up. I cooked the veggies seperately and the chicken separately then combined at the end.

I added in cashews, sesame seeds and 2 tsp sesame oil at the end.

To cut time, I used frozen veggies (broccoli and red/green peppers with onions)**

Short version: If you don't mind blandish food, go with this recipe. If you like your chicken to be covered in sauce, see variation.

Dessert - chocolate chip cookies!

Bought these to use tonight, but apparently they need reconstituting before cooking so I didn't have time...Next time though!!! :)

Chicken recipe

Hard work does pay off....

2010-07-27T17:42:00.003-04:00

So after a summer of being a newbie intern...I got offered a part time job at the Derm's office :) Can't do full time because of my Fall '10 school schedule.
Now if only I can get an A in Organic Chem II all will be right in my world <3

Dinner tonight made by a pro chef, Doug

2010-07-24T01:11:00.017-04:00

Strawberry/walnut/apple cider vinegar spinach salad
Ingredients
Strawberries (fresh/diced)--> at least 4 for single serving
Walnuts (chopped) amount to taste --> a handful
Apple cider vinegar (1-2 small drizzles)
Baby or regular spinach

Directions
Dice strawberries, add apple cider vinegar (enough to slightly wet strawberries) and mash into paste. Add walnuts and mix "paste", then add spinach. Mix and enjoy!

Homemade amazing mac and cheese
Ingredients

1/2 lb elbow macaroni

3 TBS butter

3 TBS flour

1 TBS powdered mustard

3 cups milk

1 bay leaf

1/2 tsp paprika

1/2 cup of yellow onion, diced

1 large egg

12 oz. shredded sharp cheddar
1tsp kosher salt

Topping

1 cup panko bread crumbs

Directions

Preheat oven 350 degrees. Cook pasta according to directions on box until al dente.

Melt butter in a pot and whisk in flour and mustard and stir for 5 minutes (or until no lumps). Add milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leaf. Add whisked egg and stir in 3/4 amount of cheese. Season with salt pepper to taste.

Drain macaroni and add to mixture then pour entire thing into a casserole dish. Top with remaining cheese and panko. Bake for 30 minutes. Remove from oven and let sit for 5 mins.

**My variation- Use less butter ;)**

Salmon

Ingredients

2 fillets of salmon
Rosemary
Dill weed (dry)
Black pepper
Thyme
Red cayenne pepper
Ground ginger
Soy sauce (drizzle)
Salt

Directions
Preheat oven to 425 degrees. Grease baking tray or pyrex with pam or canola oil. Wash fish and pat dry. Sprinkle with ingredients. Go light on the thyme and add salt last.
Bake for 10-12 minutes depending on the thickness of the fish.

Uncooked

Cooked

Dessert

You can find this in the freezer section of the grocery.

OMG I almost died when I saw this tonight....It should win an award

2010-07-24T00:58:00.003-04:00

Original

LOL

Food heaven....

2010-07-22T00:45:00.001-04:00

Today I was in food heaven...Started with a egg & cheese bagel from Einstein Bros. (was hoping Einstein would rub off on me for my test!). Delicious~ But would never replace my egg omelet and oatmeal ;)

The test was rough but I think I passed (will find out on Friday)....Some girl freaked out when she saw the test and left the room. She didn't return until 5 minutes before the end of it and was still holding her head. Umm ya Organic Chem II has that effect on people lol~

Lunch--> Sushi and miso soup! Yum~ Went to Kiku...Great lunch deal = 3 rolls for $10 and awesome quality fish. Definitely not as good as Sakura but close.

Dinner--> Korean skirt steak and sweet potato with a glass of wine ;) Ugh the sauce is soooo good~

Can't wait for tomorrow

2010-07-20T21:05:00.000-04:00

.....To be OVER!!! My last test before my final exam *chugs coffee*

This pretty much makes or breaks my grade (no pressure at all lolz)~

I plan to celebrate tmw night and the rest of the week regardless of whether I ace it or bomb it. Celebrating will involve some yummy food/wine (+pics!)

I swear...

2010-07-19T03:42:00.002-04:00

It is amazing what my brain thinks up to distract me from studying something tedious ;)

Creativity seems to flow when I want it the least....how ironic!

Chili Dogs

2010-07-17T21:12:00.001-04:00

Spur of the moment meal.....And a little CrAzY for a health nut ;)

Ingredients
Whole wheat hot dog buns
1 pack of turkey hot dogs

Quick Chili
(Recipe on the back of McCormick's chili powder pack)
1 lb of lean ground beef
1 can of organic unsalted or low sodium kidney beans
1 pack of McCormick's chili powder
1 can of organic diced tomatoes

Optional
Sauerkraut
Mustard
Ketchup
Red onions (diced)
Jalapenos (diced)

Method
Quick Chili
Brown the beef on medium or medium/high heat then add the ingredients. Cook until everything else is hot. Takes about 10 minutes.

Meanwhile saute the hot dogs in a hot skillet or cook them however you like (boil, microwave,etc).
Broil buns for 1-1.5 minutes to make them toasty and then insert hot dog and top with fav toppings.
Really fast and easy!

It's right about that time...

2010-07-15T00:39:00.009-04:00

Drawing enticingly near to the end of the summer semester....2 weeks and a half to go....And it never fails! My day flies by because I have so many things to do before August.

Organic Chemistry II test #3 next week and final exam on August 6th
Deadlines for two different projects in my neuroscience lab
Completing 100+ hours at my externship, turning in the paperwork and getting my Clinical Assistant certification
Registration is open and I have to get my Fall '10 schedule finalized before it closes again

Then the student disability center's coordinator contacts me yesterday (I was asked to be a "notetaker" for disabled people) and wants to know if I can scan and email my entire notebook full of notes for some student who has ADD or something....That is going to take forever

The last week and a half has been insane and to top it all off my little sister is coming to town and I have to entertain her before and during my final exam week ;) Talk about complicated~

I did get to have my favorite sushi though Sakura Had the rainbow roll and the butterfly roll...YUM!!!!

And I found my new fav sandwich shop thanks to the nurses at the Derm's office...If you haven't tried this place, Panera in Tallahassee, you are missing out!!!

That cruise mentioned below is looking rather good right now ;)

Let's talk about cruises...

2010-07-12T19:41:00.001-04:00

I want to take a cruise to the Bahamas and I'm looking at Norwegian Sky cruises...Anyone know if it's worth the 4 stars it was given on a review website? Or better yet, have you had any 5 star experiences on a cruise?

Norwegian Sky Cruises

Let me know~ Thanks <3

Lamb Stew with Veggies

2010-07-08T22:40:00.001-04:00

Recipe courtesy wholefoods.com

Ingredients

1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds lamb stew meat, cut into 2-inch chunks
2 tablespoons extra virgin olive oil
1 cup white wine
2 sprigs rosemary
2 sprigs oregano
2 cups baby carrots, halved
2 cups small new red potatoes, halved
1 cup fresh English peas or frozen green peas, thawed
1/4 cup chopped green onions

Method

Combine flour, salt and pepper in a large bowl. Add lamb and toss to coat well. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 11/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in the peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

**My variation: I vary the veggies I use in this recipe, and I make sure to cut the lamb into pieces after I remove all the visible fat** I love the taste of lamb and rosemary :) **

Recipe

Grilled Marinated Steak with Mushrooms and Blue Cheese

2010-07-07T20:21:00.004-04:00

Serves 2 to 3

Craving the perfect steak? Look no further. Earthy mushrooms and salty blue cheese mingle with the natural juices of grilled New York strip to create a deliciously rich flavor. Easy to prepare and minutes to cook, you'll long for the summer grilling season to begin in earnest.

Ingredients

3 teaspoons extra virgin olive oil, divided
2 teaspoons balsamic vinegar
2 cloves garlic, finely chopped
Salt and pepper to taste
2 (8-ounce) New York strip steaks
1/2 pound mushrooms, sliced
2 ounces blue cheese crumbles

Method

In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper to make a marinade. Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides. Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.

Grill steaks over medium high heat until desired doneness, about five minutes per side.

Meanwhile, heat remaining oil in a large skillet over medium high heat. Add mushrooms with a pinch of salt and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.

Add blue cheese and stir to blend. If desired, season the mushrooms with fresh ground black pepper. When the steaks are ready, smother with mushroom and blue cheese mixture and serve.

My variation: Sometimes I use skirt steak instead of NY strip steaks. Serve with your fav side

Steak

Cottage Cheese Nachos

2010-07-04T23:30:00.007-04:00

Recipe courtesy me

Serves 1

Ingredients

1-2 TBSP fat free cottage cheese
1 lb of lean ground beef
1 pack of low sodium taco seasoning
1 can of your favorite beans
Your favorite tortilla chips
**Optional: your favorite cheese and salsa, OR 1 can of Rotel and 1 box of velveeta (extra naughty)**

Directions

Cook ground beef until no longer pink, add a packet of low sodium taco seasoning, and throw beans in for a few minutes before taking off the heat. Mix ingredients and enjoy :)
Top with desired toppings~
If using the rotel and velveeta, cut the velveeta into little chunks and microwave until gooey, then add the rotel. Be warned, velveeta can explode in the microwave if heated too long... ;)

**My favorites: I use low sodium black beans, and unsalted tortilla chips mixed with a few salted ones**

Shrimp Scampi

2010-07-04T23:12:00.002-04:00

Recipe courtesy Tyler Florence
Serves 4-6

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

**My variation: Use less butter~

For the shrimp : I coat them in italian breadcrumbs and cook them in the oven @ 400 for 8 minutes.Add them after the linguini is ready**

Shrimp Scampi

Had a little helper :)

Happy July 4th~~!

2010-07-04T17:16:00.002-04:00

Breakfast @ 5pm....Don't even ask what happened last night LOL~

Here's a pic of my fav breakfast...Cinnamon raisin oatmeal with an omelet (spinach/shrooms/onions/garlic) and a side of kiwi ;) Here is the recipe

My fav lunch...

2010-07-02T17:34:00.002-04:00

Red Elephant's "Rebecca's salad" with balsamic vinaigrette is by far my fav salad from a restaurant....

OoOoh a new game...

2010-07-01T00:57:00.011-04:00

Starcraft 2 is coming out on July 27th...And I'm trying to figure out how to play since I didn't play SC 1. I have the Beta but it has been down for a week or two.

I did some googling and found this awesome site that has interviews with top players and the latest news on tournaments that were played during the Beta. Maybe I'll learn something from the pros ;)

Here is the site if you are interested....Starcraft 2

Blizzard makes some of the best games! Sometimes I wish I knew programming so I could be a game developer *sigh* maybe in another lifetime LOL

A little indulgence ~

2010-06-30T22:03:00.000-04:00

One of the nurses is moving away so I'm taking stuff to make brownie sundaes at work ;D Chocolate is my fav<3 I made them exta fudgy....Heat them up for a couple seconds and then put icecream on top = heaven~

Pizza Chicken

2010-06-30T20:07:00.015-04:00

Here is a recipe for my keto or low carb friends :) Recipe courtesy Linda's low carb menus/recipes

I like my variation better than her exact recipe, so I highly recommend trying mine first and making your own adjustments to suit~

Serves 1

Ingredients
1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and italian seasoning to taste
1 TBSP pizza sauce
4 slices of pepperoni
1 tsp olive oil or butter
2 fresh mushrooms, sliced
1 ounce mozzarella cheese or desired cheese, shredded

Directions
Season the chicken with salt and other seasonings; grill. Meanwhile, saute the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside.
Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired.
Bake at 350 degrees about 10-15 minutes or until hot and the cheese is melted. Serve at once.

PIZZA CHICKEN - SIMPLIFIED METHOD (No pre-grilling or pre-cooking involved)
Flatten the chicken breast slightly, if necessary, to make it an even thickness all over.
Season with salt, pepper and garlic powder and place on a foil-lined baking sheet.
Spread the pizza sauce over the top of the chicken then top with the pepperoni, raw mushrooms and green pepper rings.
Sprinkle the vegetables with a little more salt if you like. Bake at 400 degrees 15 minutes then top with the mozzarella cheese.
Bake another 5 minutes or until the cheese is melted and the chicken is done to your liking.

**My variation: Instead of pounding the chicken breast flat, I cut it in half (butterfly it) and that makes it thin enough for me. The only other thing I do differently is cover the chicken breast in milk and then cover in italian breadcrumbs. Then I bake it at 400 for 12 mins, add all toppings and rebake until cheese melts~ Cooking time varies by the thickness of your chicken ;) ** Note: adding the breadcrumbs increases the carb count :p

Linda's low carb menus/recipes

My Dinner ~

This pic is after the chicken has been breaded and baked...2 chicken breasts halved

This pic is the finished product....The only toppings I used were pizza sauce, turkey bacon and 3 cheeses...I wasn't in the mood to cut up veggies ;) Oh and a sprinkle of italian seasoning on top of the cheese when taken out of the oven

Huevos Rancheros

2010-06-29T20:55:00.004-04:00

Recipe courtesy wholefoodsmarket.com

Serves 2

Ingredients

1 cup medium salsa
4 eggs
2 to 4 corn tortillas, warm
Salt and pepper to taste
1 cup cooked black beans, hot

Method

Warm 1/2 cup salsa in a nonstick pan then use your spatula to clear two 3-inch circles in center of pan. Carefully slide one egg from the shell into each circle. Cook 3 to 5 minutes to desired firmness.

Place warm tortillas on a warmed plate and slide eggs and salsa onto tortillas. Repeat with remaining eggs and salsa. Spoon beans onto plates and serve.

**My variation: I use organic low sodium black beans, a sprinkle of chopped scallions and cilantro and sometimes some monterey jack or cheddar cheese. I heat the corn tortillas on a hot pan and I don't cook the eggs with the salsa. I do them sunny side up**

Breakfast

I love games

2010-06-28T17:33:00.008-04:00

And World of Warcraft is one of my favorite....
I've played WoW since its beta ('03 or '04) and I have a love/hate relationship with it :)
I hate that it's addicting and my s/o and friends always drag me back into it every time I quit, but it's really fun and has amazing graphics/content.
The expansion is coming out later this year, and I'm definitely going to buy/play it ~
Right now I'm resisting the urge to reactivate my account...Again...

Unfortunately I had to reformat my computer about two months ago so all my awesome screen shots are gone. Here is a recent one of me staring down the ugliest troll female I've ever seen (I'm the shadow priest or for you non-gamers, the one that looks like a shadow).

The 2nd pic is a close up of the ugly troll...her name was baddesires LOL ~ The people you meet in this game are definitely a riot!

Uggh and don't get me started on gear scores...I think I may just go back to healing :)

LOL I'm getting messages about my spec/dps...I was specced for pvp when I took this SS (hence the silence), I did respecc for pve before I deactivated my account ;) <3

Went Hiking today...

2010-06-27T20:36:00.013-04:00

The weather was nice enough to go hiking...it is so much fun~! I love the chaotic perfection that is nature.

I did have an incident.... I hit a branch with my shoe and thought it was a wild animal trying to kill me (yes I screamed like a wuss :p).
<3 Florida...At least until I can find myself a beautiful remote island to inhabit :)

Buffalo Chicken Cheese Balls

2010-06-26T18:13:00.004-04:00

Recipe courtesy Aaron McCargo Jr.
Here is a very good (but naughty) appetizer~ Very important to read my "healthy" variation below LOL

Ingredients

1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Blue Cheese Dip:

1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.
Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

**My variation: Sooo instead of frying these, I bake them. The rotisserie chicken is already cooked so you just need to bake them long enough to melt the cheese. Set the oven at 350 and bake until the cheese looks gooey and the balls look golden brown. Trust me this one is a hit! Especially with kids :)

Instead of the blue cheese dip above, I used Ken's steakhouse chunky blue cheese dressing mixed with Frank's red hot buffalo sauce and it was still amazing**

Food network

Greek Roasted Tilapia

2010-06-26T17:40:00.001-04:00

Courtesy Twinnett on bb.com

Ingredients
1 1/2 TBSP minced garlic
1 tsp olive oil
1/3 cup chopped parsley
2/3 cup chopped Roma tomato
1 3/4 cup crumbled reduced fat feta cheese
1/2 lb. tilapia
salt and pepper to taste

Directions
Mix the first 5 ingredients. Spray the tilapia with nonstick cooking spray and season with salt and pepper. Top with tomato mixture and bake at 400 degrees for 13-17 minutes in a non-stick pan.

** My variation: I don't change a thing! I love this recipe because it is easy and quick! Goes well with a salad or baked sweet potato or sweet potato fries.**

Guess why I'm waking up at 6am???

2010-06-25T23:39:00.002-04:00

To volunteer at a health fair an hour away from Tallahassee! Hopefully they don't serve donuts and coca cola like the last health fair I attended LOL :D

***Edit*** Nevermind I woke up with a headache and had to cancel :( I love volunteering so I'll be on the lookout for another event!

A little glimpse into my research projects...

2010-06-24T00:35:00.005-04:00

I took this pic today of something that I will be working on for the next couple months....

It's called an olfactometer....and was recently built by a mechanical engineer at the lab. It is used to condition mice to respond to certain odors. This conditioning is then used in various experiments.

Mice that are missing the Kv1 gene are "super" smellers as opposed to mice that have the gene. Along with a heightened sense of smell, they have a ridiculously fast metabolism and don't get fat even when fed only a high fat diet.

Here is a pic of something that I've been working on since May....

Axonal projections from P2- and M72-expressing olfactory sensory neurons (OSNs) to the olfactory bulb of wild-type and Kv1.3-null mice.
I have the fun job of counting those neurons :) They are easier to see in sections on the slides though...This is what it looks like before they are sectioned.

Summary:
Scientists have pretty much located a gene that has shown a direct link to obesity and genetics. Mice were bred without the gene and these mice could be fed high fat diets and still remain thin, whereas the regular wild type mice (with the gene) become morbidly obese.
There is also evidence suggesting that the regular mice that were fed high fat diets had a decrease in the number of their neurons, whereas the Kv1 null mice have the "normal" amount.

They have located a human population that has higher than average number of people missing this gene...and in a few years, I'm sure that we will get some data showing whether this carries over to humans also.

Attn Fish Lovers!

2010-06-21T21:20:00.008-04:00

So I made myself some yummy fish tonight and I had a slight epiphany that this is probably the 3rd or 4th time in the past week that I'm having fish! Mercury poisoning is no joke....Here is a consumer guide to mercury levels in fish.

I read Here that vitamin E, garlic and cilantro help protect you from the toxic effects of it. There is no definite proof, but I eat those things anyway :)

"Beyond that, despite insubstantial evidence, some health practitioners who offer mercury detoxification recommend supplements such as cilantro tincture, chlorella algae powder, garlic, as well as various amino acids to rid the body of mercury. A 1999 Korean study did show that garlic juice reduced mercury toxicity in rat embryos, but I know of no evidence suggesting that it works in humans. I've seen two studies indicating that cilantro can speed excretion of mercury, but I understand that the effect here is weak. Eating foods rich in vitamin E has also been recommended. This may protect against mercury toxicity, but I know of no evidence showing that it helps the body eliminate mercury."

Andrew Weil, M.D.

Another interesting debate is whether mercury poisoning causes autism and other diseases....Here is the link to that article. It makes sense since autism is on the rise. A good read (it gets better further down lol)!

"He suggests the toxic effects of mercury spread across a broad spectrum of diseases including autism, Alzheimer's disease, ALS, multiple sclerosis, Parkinson's disease, neurodevelopmental diseases, nephrotoxicity, and cancer."

"Mercury can also affect the central nervous system by concentrating in the spinal fluid, and the kidneys by reducing concentrating capacity. And it inhibits nerve growth, and passes easily through the placental barrier. The chemical can also reduce nerve function and communication, which can lead to the development of neurofibrillary tangles -- a common feature of Alzheimer's. In fact, recent findings suggest that the gene Apo E 4 may increase the risk for Alzheimer's because it has an impaired ability to bind with mercury and transport it from the brain."

Mark Hyman, M.D.

This is my weekend...

2010-06-18T16:19:00.003-04:00

So I have my 2nd Organic Chem II test next week....And this is what I'm going to be up to for the next four days X.X
Yes that is my fav cup of coffee ;) French vanilla yum!
I know you are soooo jealous! pfft um no

Me in scrubs :p

2010-06-17T18:49:00.000-04:00

Lamb Chops with Goat Cheese Sauce

2010-06-17T18:47:00.004-04:00

Recipe courtesy Whole Foods Market

Serves 4

Quick and easy, this delicious recipe gives cause for celebration. Tender lamb chops, lightly seasoned with freshly ground pepper and rosemary, are broiled to perfection and then topped with a simple, yet divine, white wine and goat cheese reduction. Garnish with a fresh sprig of rosemary for an impressive presentation.

Ingredients

1 teaspoon salt
8 lean lamb loin chops, each about 1-inch thick
1/4 to 1/2 teaspoons pepper
2 teaspoons finely chopped rosemary
3/4 cup dry white wine
1/2 cup chicken broth
2 sprigs of rosemary
3 ounces goat cheese

Method

Preheat oven to broil.

Place an oven-proof skillet on the stove on high heat and add the salt. When you flick a little drop of water in the skillet and it sizzles it's ready for the chops. Sear the chops on the first side until browned, about 2 to 3 minutes, then flip the chops, sprinkle them with pepper and sear the other side for about 2 minutes. Sprinkle chopped rosemary all over chops.

Transfer skillet to oven and broil for about 3 minutes per side, or longer, if desired. Remove chops from the skillet and keep warm in a covered casserole dish. Return skillet to stovetop and heat over medium high heat. (Be careful not to touch the handle of the skillet since it will still be very hot!)

Add wine to deglaze the skillet, scraping the browned bits off of the bottom. Add broth and 1 sprig rosemary and simmer at a low boil until reduced by one third. Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce.

Place the chops on a plate and drizzle sauce over the top. Top with remaining rosemary sprig and serve immediately.

I love goat cheese

Still recovering from my trip

2010-06-17T01:44:00.004-04:00

So the fam came over tonight for steamed buffalo wings (yum!) and look what they brought for me...
Death by chocolate (yes o face haha and yes I went to town on it)

I've been off the wagon since Saturday and I certainly am not complaining :)
Whenever my MIL comes over, my fridge always looks like it is about to pop at the seams.

My fav homemade Pizza

2010-06-15T19:13:00.008-04:00

Recipe courtesy Alton Brown

Ingredients

2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel

Toppings:

1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

**My variation: I bought a pizza stone at the grocery store for $15, instead of the tile. I leave out the sugar and use protein flour (or whole wheat flour). I don't have a mixer so I made the dough by hand. You can adjust the size of the pizzas to suit...

I buy the pizza sauce with the least amount of ingredients (and no sugar). Sometimes I add extra protein like grilled chicken or shrimp covered with Italian breadcrumbs**

My favorite pizza

My trip to Fort Myers has come and gone...

2010-06-14T19:02:00.008-04:00

And all I have are the memories....Vodka and crystal light blended with ice = very fun times! Let's not forget the world cup ;) Very relaxing weekend...

A few pics from Cali....

2010-06-10T00:48:00.009-04:00

I went to San Francisco a few months ago... My first time on the West coast! It was gorgeous :)

Here are some pics from my trip! I love Cali...the weather was perfect (70 degree weather with no humidity)!

Best part of the trip: I got to see my fav artist ---> Alex Grey (my picture doesn't do his art justice, look him up yourself :p)

I threw in a pic of my lunch. Proof that I eat healthy, even on vacation, but of course I go for the meat first! *shhh* I devoured 6 raw oysters right before that pic LOL ;)
Neptune's Palace

Today was awesome!

2010-06-08T19:08:00.011-04:00

I got offered a full time position @ my Derm's office while I study for the MCAT next fall !!! More clinical experience (and a paycheck) while I prepare for the MCAT (aiming for a 30+). I love how things have a way of working themselves out :)

Now to decide whether I'm too tired to go to the gym tonight or not....after that mailbox incident yesterday I slept a bit too lightly.

Looks like turkey burgers are on the menu tonight, since they are quick and easy.....Maybe if I have time, I'll take a pic for you guys ;) --> all that mushroomy goodness!

*Update*
So apparently I'm terrible at food staging --> give me a break, I'm not trying to be a chef here! :) Here is my double decker turkey burger ...I'm a meat fanatic...

It was rough trying to stack it all up there, trust me lol... but I managed :)

I sprinkled a little feta cheese on it and showed it some love (in my tummy).

You can find the recipe here... Turkey burgers

Chicken Salad Pita with Baba Ghanoush

2010-06-07T19:51:00.021-04:00

Recipe courtesy Food Network Magazine

Ingredients

1 tablespoon red wine vinegar
3 teaspoons dried mint, crumbled
3/4 teaspoon red pepper flakes
2 cloves garlic, finely minced
Kosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken scallopine (4 to 5 ounces each)
1 cup grape or cherry tomatoes, halved
1 unpeeled kirby cucumber, chopped
Freshly ground pepper
4 pocketless pitas
1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
2 cups chopped romaine lettuce

Directions

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.
Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.
Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

Per serving: Calories 342; Fat 15 g (Saturated 2 g); Cholesterol 74 mg; Sodium 587 mg; Carbohydrate 24 g; Fiber 4 g; Protein 29 g......No idea how accurate these stats are...

** My variation: Okay I know you are probably thinking "what the heck is baba ghanoush?"...Well it's the eggplant version of hummus. If you don't know what hummus is, you can find it by the deli section in publix (it will be in the cold section). Hummus is a paste made out of peas and it is delicious!
I replace the baba g...... stuff with hummus because I prefer it :)

I have started making it from scratch (thanks to Doug) but if I'm in a hurry, I just use my fav store bought brand of hummus instead.
I don't use very much salt, so I think these stats are way off but oh well :)

I use whole wheat pitas and instead of chicken scallopine, I cut my chicken breasts into tiny bits and cook them on the stove to save time. If you have time though, it is amazing grilled.
Here's the most important part: marinate the chicken overnight. It is sooooo much yummier!!!
This recipe is awesome and very healthy!

Don't let the complicated weird name scare you off!

Case of the Mondays....

2010-06-07T17:39:00.006-04:00

At 8 am this morning, instead of waking to the sound of my alarm, I hear frantic banging on my front door.
This is what I saw when I looked out my window....My cute brick mailbox in a pile of rubble mixed with random car parts (with the base of it upside down) lol

My response: "Oh, it definitely is Monday...." and jumped back into bed

Here's a pic of the Neighbor's car

Caution...cooking without a shirt is a bad idea :p

2010-06-05T22:43:00.015-04:00

I was cooking in a sports bra....(bad move number 1)! When I flipped my pancakes a little too vigorously (bad move #2!) and some searing hot olive oil splashed on my stomach :O Learned my lesson!
Why didn't I use PAM?!? (bad move #3) LOL!
It is a few months old though...it looked a lot worse.
One of the benefits of working at a Derm's office...samples ;) Ya baby!

Anyway, I'll be updating my pics and recipes this week!

Eggs and Oatmeal...My favorite breakfast :)

2010-06-05T15:39:00.014-04:00

I woke up today hoping for some beautiful weather to go hiking and guess what?!? It's raining...
It has rained almost every day for the past week and a half. That's Florida --> sunshine state that rains and is humid in the summer :)

To take the rainy blues away, I made my favorite breakfast! A four egg Omelet and cinnamon raisin oatmeal....Yes it sounds boring but it doesn't have to be :) I eat this meal a lot! I usually exclude the cheese though, except on rare occasions.

My Omelet

Ingredients
4 eggs
Pam non-stick spray
Salt and Black pepper to taste
2 slices of your fav cheese --> I love either gouda, mont. jack, cheddar or american on mine
Things to add (optional)
A little bit of cold pressed Olive Oil
Spinach
Onions
Tomatoes
Green peppers

Preparation
Dice the veggies into small pieces
Pour a little Olive oil to coat the bottom of a pan and put on medium heat
When hot, put all veggies into pan except tomatoes (add those when the other veggies are already soft to avoid making the tomatoes flavorless)
Cook until the veggies are no longer hard/crunchy
Take the pan off the burner
Cover or keep warm until ready to insert into omelet

Directions
Spray the pan with Pam and put the stove on medium heat
Beat 4 eggs (yolk and all!) in a bowl
Pour into hot pan (don't let it get too hot that the pam burns/turns brown)
Wait until the egg begins bubbling and gets a bit firmer, use the spatula to raise the edges of the omelet to allow the uncooked (liquid) parts to go under. This ensures a fully cooked middle :)
When all the runny parts look like they are firm, make an invisible line down the center and add the cheese and veggies to that half. Fold the other part over to cover the cheese and veggies, and cook for a minute or two letting the cheese melt.

Cinnamon Raisin Oatmeal! Yum!

Serves 1
Ingredients
1/2 cup of oatmeal
1/2 cup of unsweetened soy milk (or you can use vanilla soy milk)
cinnamon
a handful of raisins

Directions
Turn the burner on medium heat
Put the soy milk in a small pot and place on burner
Wait until it starts bubbling a bit and add the oatmeal
When it starts bubbling again, turn the heat down to low and cook until the consistency is no longer liquidy.
Add desired cinnamon and a handful of raisins

Korean Grilled Skirt Steak

2010-06-04T18:09:00.015-04:00

I just devoured 3 sushi rolls YUM! What's the reason for the celebration ? I just took my 1st Organic Chem 2 test of the summer and I think I did pretty good :) If that's not a good reason to celebrate, then I don't know what is!

What's on the agenda for my Friday night? Relaxation! A movie, and a couple glasses of red wine....for starters ;) And of course something yum for dinner!

**Update: 6/7/10 --> I got a 91 on my Organic test.... :) YaY!**

I went to publix today and stocked up for the weekend..... On the menu tonight is ->

Korean Grilled Skirt Steak alla Judi

Recipe Courtesy Judi :)

Ingredients

3/4 -1 lb. Skirt Steak

Marinade

1/4 Cup Lite Soy Sauce

1/4 Cup White Vinegar

3 cloves crushed Garlic (or if you are lazy like me, I buy them pre-chopped)

3 finely chopped Scallions (both white and green parts)

2 tsps. Dijon Mustard

2 tsps. fresh Ginger grated

Black pepper and salt to taste

Directions

Score the meat deeply crosswise @ 1/2" intervals. This allows the marinade to really soak in and allows the meat to cook evenly. Combine the marinade ingredients in a bowl or oblong pyrex. Place the steaks in your pyrex and marinade for at least an hour (turn @ 30 mins). Double the marinade recipe if you are a saucy person like me so you have extra to pour over the cooked steaks :)

Preheat the grill and cook meat 3-4 inches from heat source for 3-4 minutes per side for rare (adjust for your desired doneness). If you don't have access to the grill, use your broiler ;) Tastes just as amazing. Just make sure you don't cook it in the marinade, because it makes a mess in the oven.

Side Dishes

Sweet potato

My fav sweet potato recipe

2010-06-04T18:08:00.005-04:00

It's extremely simple, but I'm writing it down anyway!

Wash the sweet potato really well
Wrap it completely in foil
Turn your broiler on
Put the foily sweet potato on a cookie sheet or in a pyrex dish
Cook for 30-60 minutes on broil depending on the size of the sweet potato
You can check it at 40-45 minutes by sticking a knife in it....if the knife slips into it with no resistance then it is technically done....I love mine really really done like syrup dripping off of it because it is so done.
Be careful though because oven temperatures vary and my 60 minutes may mean your 40....etc...Experiment with the timing to find your "perfect" sweet potato :)

To dress up my S.P. I just sprinkle it with some cinnamon. It's almost like a dessert because it's so sweet.

Roasted Beet Salad

2010-06-02T16:47:00.012-04:00

Recipe courtesy Paula Deen

Level: Easy
Yield: 6 to 8 servings

Ingredients

2 (15 1/4-ounce) cans sliced beets, rinsed and drained
1 1/2 cups crumbled feta cheese
1/2 cup pitted ripe olives
1/4 cup chopped fresh dill
1/2 cup olive oil
1/4 cup rice wine vinegar
Salt, pepper and garlic powder, to taste
Dash hot sauce

Directions

Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 8 to10 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.

**My variation: So here is how I eat my veggies! Covered in yummy stuff to hide the taste :) I use fresh beets. Don't slice them too thinly or else they burn too quickly under the broiler.
Please note: I love to eat this as soon as I make it but others say it tastes even better if you let it sit overnight and really let the juices sink in. ** Another thing I love to add to this is baby spinach....mix it all up in the sauce and yum! Can't taste any veggies :D

Paula Deen minus the butter

Italian Baked Chicken and Pastina

2010-06-02T16:34:00.015-04:00

Recipe courtesy Giada De Laurentiis
Prep: 15 mins

Cook: 40 min
Ingredients

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

**My variation: I use Barilla Plus elbow pasta because it has protein. I cook the pasta by following the directions on the pasta box. Sometimes I add other cheeses into the mix to be extra crazy!

For the chicken, I coat the cubed uncooked chicken in italian bread crumbs and bake@ 400 degrees for 10-15 minutes or until golden brown. Always try to cut the chicken as small as your patience can handle because I hate bland chicken and the bigger the pieces the more bland they are!!!

I also use 3 chicken breasts instead of 1/2 cup because I love to have lots in each bite. And I leave out the butter, and you can't even tell the difference.**
Because I pre-cook the chicken, I take it out of the oven as soon as the cheese melts and looks gooey. I have also tried adding 1 Tablespoon of roasted tomato pesto to it for additional flavor. It was delicious!**

Chicken pasta

Stuffed Chicken Breast

2010-05-31T16:38:00.003-04:00

From wholefoodsmarket.com

Serves 4

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped thyme
6 cups baby spinach
Salt and freshly ground pepper to taste
1/2 cup drained and chopped jarred roasted red peppers
3 tablespoons chopped pitted Kalamata olives
1 tablespoon capers, chopped
1 teaspoon balsamic vinegar
2 boneless, skinless whole chicken breasts, halved and pounded out to 1/4-inch thickness
4 ounces mild goat cheese, at room temperature
2 tablespoons chopped flat-leaf parsley

Method

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add garlic, shallots and thyme and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach and cook, tossing often, until just wilted, 1 to 2 minutes. Season with salt and pepper, then remove from the heat and set aside to let cool.

Preheat oven to 375°F. In a small bowl, mix peppers, olives, capers, vinegar, salt and pepper; set aside.

Arrange chicken on a clean surface in a single layer. Divide spinach mixture between the 4 pieces of chicken, then top evenly with the goat cheese and red pepper mixture. Roll up each piece of chicken tightly, folding the end pieces in before sealing each roll. Transfer chicken to a baking pan, cover with foil and bake until almost cooked through, about 25 minutes. Uncover, brush chicken with remaining 1 tablespoon oil and bake until golden brown and cooked through, about 10 minutes more.

Set aside to let rest for 10 minutes, then slice chicken, transfer to a platter and serve garnished with parsley.

**My variation: I love it so much just the way it is! Make sure that you use thin chicken breasts though... cut the chicken breast in half (butterfly style) and put toppings on both halves!*** Enjoy

Yum!

Turkey Burgers

2010-05-31T13:00:00.013-04:00

From food network kitchens
Cook time: 25 mins
Level: easy
Yield: 4 servings

Ingredients

1 clove garlic
Kosher salt
2 tablespoons balsamic vinegar, plus 1 teaspoon
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
14 ounces lean 93% ground turkey meat
6 ounces lean ground sirloin
2 tablespoons olive oil
1 large onion, thinly sliced
Freshly ground black pepper
4 whole-wheat buns or pita bread, toasted

Garnishes:

Lettuce
Tomatoes
Mustard
Ketchup

Directions

Preheat the oven to 375 degrees F.
Smash the garlic cloves, sprinkle with some salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic with the balsamic, Worcestershire, and hot sauce in a small bowl.
Crumble the turkey and beef into a large mixing bowl. Pour the garlic mixture over the meat and form into 4 (5-ounce) burgers. Cover and set aside while you cook the onions.
Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until browned but not mushy, about 15 minutes. Season the onions with the remaining teaspoon of balsamic and salt and pepper, to taste.
Heat a large nonstick skillet over medium-high heat for a minute. Brush 1 side of the burgers with the oil and season with salt and pepper, to taste. Cook seasoned side down until browned, about 2 minutes. Brush and season the top of the burgers, flip and cook until other side is brown, about 2 minutes more.
Transfer burgers to a baking dish and bake until an instant-read thermometer inserted side ways into the burgers registers 160 degrees F, about 5 minutes. Place the burgers on the buns or in pita and let rest for a few minutes. Serve with the caramelized onions and garnishes of your choice.

**My variations: I use spicy organic mustard, and I add about 2 TBs tiny crunchy dried onions from the seasoning section (not fried!) I cook some mushrooms with the onions in balsamic vinegar or worcestershire sauce and put it on top the patty. And you can also add avocado too if you're feeling crazy!

I have excluded the beef many times and it still tastes delicious with all the toppings...just make sure reduce cooking time because it can be dry!**

Burgers

Mushroom-Crusted Lamb Loin with Red Wine Glaze

2010-05-30T16:02:00.003-04:00

Recipe from wholefoodsmarket.com

Serves 4

Ingredients

2 cups (about 6 ounces) white or cremini mushrooms
2 racks of lamb (8 ribs each) or lamb loin
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon mustard
1 tablespoon canola oil
3/4 cup red wine
3/4 cup low-sodium beef or chicken broth
1 teaspoon sugar (optional)
1 tablespoon chopped thyme

Method

Place the mushrooms in a food processor and process until finely chopped. If you do not have a food processor, finely chop the mushrooms by hand. Remove any resulting liquid from the mushrooms by placing them in a paper towel and gently squeezing. Transfer the chopped mushrooms to a large plate.

Sprinkle the lamb loins all over with salt and pepper, then rub the mustard all over the loins, avoiding the ends. Roll loins in mushrooms on the plate, pressing down gently to make sure the mushrooms adhere well.

Heat oil in a large skillet over medium high heat. Add lamb and sear on all sides. This should take about 3 minutes per side. Once seared, either reduce the heat to medium and continue to cook, covered, on the stove or transfer the uncovered skillet to a 350°F oven and continue to cook until lamb is medium rare (125°F internal temperature), or longer if desired. Remove the loins from the skillet and let them sit for a few minutes prior to slicing so that the meat redistributes its natural juices.

Meanwhile, add wine, broth and sugar to the skillet and simmer on medium high heat until it reduces so that it is thick enough to coat the back of a spoon. (The sauce should reduce by approximately half of its volume.)

Slice each loin on a bias into eight slices. Drizzle some sauce on the bottom of each plate and arrange four slices of lamb on top. Top with thyme and serve.

**My variation: I use the leanest cut of lamb available at the grocery and slice any extra fat off, low sodium broth, exclude the sugar, don't forget to allow the sauce to cook down** Yum I love lamb :) I eat this with a sweet potato covered in cinnamon.

Mushroomy lamb

Breakfast Pizza

2010-05-30T15:56:00.006-04:00

Recipe from wholefoodsmarket.com

Serves 2

Ingredients

1 medium red potato, diced
4 teaspoons extra-virgin olive oil, divided
2 tablespoons water
Sea salt to taste
Pepper to taste
2 small or 1 large turkey breakfast sausage links, casing removed
1/4 cup onion, finely diced
2 eggs, lightly beaten
2 whole wheat pitas
1/4 cup grated cheddar cheese
1/4 cup of your favorite salsa

Additional topping ideas
Jalapeño slices
All natural salami slices
Ham or smoked turkey
Feta or goat cheese
Mozzarella or provolone cheese
Sliced Roma tomatoes
Avocado slices or guacamole

Method

In a small saucepan, cook the diced potato in 2 teaspoons of olive oil and approximately two tablespoons of water, covered, for 10 to 15 minutes, or until tender, stirring often. While potato cooks, sauté onion and turkey sausage in the remaining 2 teaspoons of oil, breaking up with a fork or spoon until sausage is cooked. Add beaten eggs and gently scramble until just cooked. Place egg and sausage mixture on pitas. Top with potatoes and cheese. Toast in a toaster oven or in a regular oven until cheese is melted and pita is hot and slightly toasted. Remove from oven and top with your favorite salsa.

My variation: I love eggs so I add more than 2, the salsa from the skirt steak recipe below tastes great on this, and I add avocados for omega 3...Don't need to use as much oil as the recipe says

Love this one!

Sweet and Hot Pepper Chicken, Asian Style!

2010-05-30T15:46:00.005-04:00

Recipe of Emeril Lagassee

Level: Easy

Yield: 6 servings

Ingredients

1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken stock
1 tablespoon chili garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons minced green onion bottoms
10 dried red chiles
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup sliced yellow onion
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

**My variation: I use brown rice instead of white, substitute regular ketchup with sugar free organic ketchup, exclude the dark soy sauce (couldn't find it), use low sodium chicken stock, and it tastes better the smaller you cut the chicken squares!**

Asian chicken!

Very fast and yummy Chili

2010-05-29T21:57:00.007-04:00

Recipe from Alton Brown
Cook time: 35 min
Yield: 4 servings

Ingredients

3 pounds stew meat(beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin

Directions

Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

**My variation: Use the leanest beef/lamb you can find and exclude the pork. Make sure to cut any visible fat off the meat. I use olive oil instead of peanut oil. If you don't know how to use a pressure cooker, this recipe is worth figuring it out, trust me !!!

I also use my fav Salsa...scroll down and low carb beer**

Delicious!!!

Skirt Steak Tacos with Roasted Tomato Salsa

2010-05-29T17:46:00.017-04:00

Can substitute skirt steak for chicken or shrimp (see variation below).

Recipe by Bobby Flay

Cook time: 10 min

Level: Easy

Yield: 4 servings

Ingredients

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream

Directions

Heat grill to high.
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Note: Don't have access to a grill, broil the steak. Don't season the skirt steak with taco season (unless you want to)...it's yummy as is :) I don't use the canola oil.

Grilled Tomato Salsa:

2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Heat grill to high.
Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

**My version: Substitute the steak with chicken or shrimp to change things up! I usually use a low sodium pack of taco seasoning when I use shrimp or chicken.

Also note that I broil the tomatoes, instead of grilling them and I don't seed them to save time, and replace the sour cream with fat free plain yogurt.

If you have time, the tortillas taste amazing if you toast them a little under the broiler...When they start bubbling take them out. Use the smallest type of tortillas if you are aiming for low carb.

I sometimes substitute the lettuce for spinach to make it healthier :)**

Tacos

Fluffy Cottage Cheese Pancakes

2010-05-29T17:34:00.008-04:00

Recipe from Wholefoodsmarket.com

Serves 4

In these moist and tender pancakes, the cottage cheese adds quality calcium and protein. Serve with a bit of butter and maple syrup or, for a special treat, top with fig spread.

Ingredients

1 cup unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs
1 cup cottage cheese
1/2 cup milk
2 tablespoons canola oil
Canola oil cooking spray

Method

In a large bowl, stir together flour, baking soda, salt and sugar. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk until completely blended.

Spray a large skillet or griddle with cooking spray then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.

Nutrition

Per serving (about 6.5oz/186g-wt.): 310 calories (120 from fat), 13g total fat, 3g saturated fat, 220mg cholesterol, 600mg sodium, 33g total carbohydrate (1g dietary fiber, 9g sugar), 17g protein

**My version: I use whole wheat flour, don't add sugar, and sometimes use unsweetened soy milk. Instead of syrup, I use fruit sweetened fruit preserves (no sugar added) or fresh or frozen berries with some plain yogurt** This recipe says it serves 4 but at my house it serves 2 LOL!

Pancake recipe

Macadamia Nut Crusted Mahi Mahi

2010-05-29T17:26:00.011-04:00

Recipe of Alton Brown
Cook time : 15 min

Yield: 4 servings

Ingredients

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.

**My version: make sure that the fillets of fish thin, reduce amount of butter used, and use lite coconut milk (I use more than just a brushing). If you can't find crushed macadamia nuts, the blender crushes them nicely.**
I adore this recipe!!! So yum!

Alton Brown's Macadamia Mahi

Healthy Version of Buffalo Wings! Best I have ever had

2010-05-29T16:53:00.006-04:00

Alton Brown's Steamed Buffalo Wings
Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 40 min
Total: 1 hr 55 min

Ingredients
* 12 whole chicken wings
* 3 ounces unsalted butter
* 1 small clove garlic, minced
* 1/4 cup hot sauce
* 1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

**My version: I reduce the amount of butter for the sauce** Important: If you don't want the extra work of cutting the wings (which I don't), just use drumettes (mini drumsticks)!

Alton Brown's Recipe

Rick James - Mary Jane

2010-05-29T16:39:00.000-04:00

My Motivation

2010-05-29T16:30:00.003-04:00

My motivation for starting this blog --> I have a family reunion at a beautiful beach resort in a month and I'm trying my best to obtain the abs of my dreams before then! So I have decided to document my short journey so that I can replicate the results (or see what needs tweeking if I fail make them pop!)...
Feel free to comment or add your input, especially you ab veterans :)

This is for all of you out there that believe you have to eat disgusting foods in order to achieve your fitness goals, here's evidence that you don't! I'm going to post all my favorite recipes that are both healthy and tasty. Quality > quantity!

The Complicated Life of Mary Jane

Fun Weekend at Jacksonville Beach

A special Thank you!

Tortilla Soup

Recipe courtesy food network

Ingredients

Directions

I never thought College Physics...

It always helps to stay motivated when...

Revamping my diet

Cottage Cheese Pesto

FSU parking rant

What do you do when your life gets too hectic??

Can you tell that I haven't cooked anything in awhile? :)

Loving life right now

Super busy

Chicken Stir Fry

Recipe courtesy Paula Deen

Ingredients

Directions

Hard work does pay off....

Dinner tonight made by a pro chef, Doug

OMG I almost died when I saw this tonight....It should win an award

Food heaven....

Can't wait for tomorrow

I swear...

Chili Dogs

It's right about that time...

Let's talk about cruises...

Lamb Stew with Veggies

Recipe courtesy wholefoods.com

Ingredients

Method

Grilled Marinated Steak with Mushrooms and Blue Cheese

Serves 2 to 3

Ingredients

Method

**My variation: Sometimes I use skirt steak instead of NY strip steaks. Serve with your fav side**

Steak

Cottage Cheese Nachos

Shrimp Scampi

Ingredients

Directions

Happy July 4th~~!

My fav lunch...

OoOoh a new game...

A little indulgence ~

Pizza Chicken

Huevos Rancheros

Recipe courtesy wholefoodsmarket.com

Serves 2

Ingredients

Method

I love games

Went Hiking today...

Buffalo Chicken Cheese Balls

Ingredients

Blue Cheese Dip:

Directions

Greek Roasted Tilapia

Guess why I'm waking up at 6am???

A little glimpse into my research projects...

Attn Fish Lovers!

This is my weekend...

Me in scrubs :p

Lamb Chops with Goat Cheese Sauce

Recipe courtesy Whole Foods Market

Serves 4

Ingredients

Method

Still recovering from my trip

My fav homemade Pizza

Ingredients

Toppings:

Directions

My trip to Fort Myers has come and gone...

A few pics from Cali....

Today was awesome!

Chicken Salad Pita with Baba Ghanoush

Times:

My variation: Sometimes I use skirt steak instead of NY strip steaks. Serve with your fav side

My variation: I love eggs so I add more than 2, the salsa from the skirt steak recipe below tastes great on this, and I add avocados for omega 3...Don't need to use as much oil as the recipe says