Valentine's Day and Red Velvet Cupcakes.

The flowers Marc gave me. 

Marc and I's first Valentines Day: February 14. 2011

Valentine's Day has never been my favorite holiday, however having a relationship with someone that I truly love, does spark a random desire to go out of the way to celebrate my relationship with Marc, and our love. So, I decided to make my sweet-mister Red Velvet Cupcakes. 

I was lucky enough to have my friend, Jess' four-year-old son, Liam, with me to make the cupcakes. Liam is one of those kids that have a real genuine sweetness about him so asking Jess to kidnap him is always a joy.

Velvet Cupcakes

Servings: 26 Points: 3 pts

·                     1 1/2 cups cake flour

·                     1 cup white whole wheat flour

·                     1 cup sugar

·                     1 tbsp unsweetened dutch-process cocoa

·                     1 tsp salt

·                     1 tsp baking powder

·                     1 tsp baking soda

·                     1 tsp white vinegar

·                     1/2 cup unsweetened apple sauce

·                     1/4 cup butter, softened

·                     1 egg

·                     2 egg whites

·                     2 tsp vanilla

·                     1 1/3 cup light buttermilk

·                     1 tbsp red food coloring

Preheat oven to 350. Line cupcake tins with liners.  

In a large mixing bowl, stir together flours, salt, cocoa, and baking powder.

Liam licking the applesauce out of the measuring cup.

In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. 

Add half of the dry ingredients into the egg mixture, mix well. Addbuttermilk, red food coloring and mix well. Add the remaining dry ingredients and foldin vinegar and baking soda. .

Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting.

Cream Cheese Frosting. 

FROSTING

·                     8 oz 1/3 fat Philadelphia Cream Cheese

·                     1 cup powdered sugar

·                     1 tsp vanilla extract

Beat together cream cheese, powdered sugar and vanilla until smooth

Hooping picture update.

Singing along to the music as I dance. 

Hula hooping makes you feel strong.

Hula hooping makes you feel sexy. 

My bliss. 

Toss.

Drop.

Hooping on my ankles. 

Cajun Pepper Steak

Cajun Pepper Steak (5 points)

Ingredients

1 lb. boneless Sirloin steak
2 T vegetable oil
1 can beef broth 
1 can diced tomatoes 
1 c chopped green pepper 
1/2 c chopped onion 
1/2 t garlic powder
2 t Worcestershire sauce
1 bay leaf
1 t cajun seasoning
1/8 t salt
1/8 t pepper
2 T cornstarch
2 T cold water
Hot cooked rice 

Directions

Cook beef in oil until browned, stir in broth, tomatoes, green pepper, onions, and spices.  Cover and simmer 1 hour.  Discard bay leaf, mix water and cornstarch and stir into meat mixture.  Bring to a boil, cook and stir 2 minutes until thickened.  Serve over rice or noodles.

CHIPOTLE CHICKPEA SALAD

 CHIPOTLE CHICKPEA SALAD

DRESSING
1/3 cup low-fat mayonnaise
Zest and juice from a lime
1 teaspoon cumin
1 or more chipotle chiles (from a can of chipotle peppers in adobo sauce)
2 - 3 tablespoons adobo sauce (from the chipotle can) to taste or entirely optional

BEAN & VEGETABLE MIXTURE
2 15-ounce cans of beans, rinsed well and drained (my favorite combination is one can of chickpeas and one can black beans)
1 or more good summer tomatoes, chopped
1 large bell pepper, chopped (use any color for crunch, use a green pepper for color contrast)
1/3 cup chopped red onion (some times I skip this)
1 cup chopped cilantro (don't skip cilantro or another fresh herb)
Salt & pepper to taste

My special helper, Liam, stirring the the salad together. 

Rinse and drain the beans before starting the Dressing. Mix the mayonnaise, zest, lime juice and cumin in a large bowl. Scrape the seeds from the chipotle chilies and discard. Mash the chilies with the back of a spoon, add to bowl. 

Add the bean and vegetables to a large bowl and any optional additions, stir together, then mix in the dressing. 

Nutrition Estimate: Per Half Cup 2 Weight Watchers points

Imbolc -- Februaury 2, 2010

I just found some pictures I took of the Potato Leek Soup, and bread I baked for St Brigid’s Day (an Irish festival marking the beginning of spring. Most commonly it is celebrated on February 1st or 2nd. which falls halfway between the Winter Soltice and the Spring Equinox in the northern hemisphere). 

I don't celebrate this holiday, however I deemed the day important enough to bake bread. 

Tuesday, February 8, 2011

Breakfast

Veggies for the breakfast omelette 

9 points

• 3 egg white omelette -- 1 point
•  veggies for the omelette -- 0 points
• 2 pieces of toast with spread & jam -- 3 points
• Refried beans -- 1 point
• cheese -- 1 point
• Apple sauce -- 0 points
• orange -- 2 points
• milk -- 1 point
            TOTAL = 9 POINTS

Lunch

• Smart One Spicy Szechuan Vegetables & Chickens -- 4 points
• Kale Salad -- 3 points
• Pepsi One -- 0 points
            TOTAL = 7 POINTS

Snack 

Granola Bar = 3 points

Dinner

•  Chicken with Balsamic Vinegar, Sweet Onions and Thyme -- 5 points
• Roasted Beets -- 0 points
• Couscous -- 2 points
            TOTAL = 7 POINTS
  

  

  Roasted Beets <3

Chicken with Balsamic Vinegar, Sweet Onions and Thyme (5 points)

Ingredients

	3 Tbsp all-purpose flour
	3/4 tsp table salt, divided
	1/2 tsp black pepper, freshly ground, divided
	1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
	2 tsp olive oil
	1 small Vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)
	1 cup(s) reduced-sodium chicken broth
	2 Tbsp balsamic vinegar
	1 Tbsp thyme, fresh, chopped, or less to taste
	2 tsp butter

Instructions

·         On a plate, combine flour, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.

·         Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm. 

·         Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1⁄4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.

·         Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per 

Dessert 

• Chocolate Pudding = 1 point

TOTAL (02/08/11) = 27 POINTS

Menu/Grocery List/Recipes

Menu

Saturday, February 5, 2011
Soft Tacos (5 points for 2), Fresh Green Salad (0 points), Chips & Salsa (3 points)

Sunday, February 6, 2011
Home-made Pizza (no cheese) (4 points), Raw Kale Salad (2 points)

Monday, February 7, 2011
Chicken with Balsamic Vinegar, Sweet Onions & Thyme (5 points), Baked Beets (0 points), Couscous (semolina) (1 cup cooked 3 points)

Tuesday, February 8, 2011
Lentil Salad with Tomatoes, Dill & Basil (2 points), Cajun Sweet Potato Fries (2 points)

Wednesday, February 9, 2011
Stir-fry Chicken & Broccoli with Red Peppers & Cashews (6 points), Ginger Asparagus (0 points), Rice (2 points)

Thursday, February 10, 2011
Left-overs night (points vary)

Friday, February 11, 2011
Cajun Pepper Steak (5 points), Quick Sesame Broccoli (0 points), Fresh Green Salad (0 points)

Saturday, February 12, 2011
Deli-style Vegetarian no-cheese pizza (10 points), salad (0 points)

Sunday, February 13, 2011
Spiced Pork Chops with Pineapple Salsa (5points), Chipotle Chickpea Salad (2 points)

Deli-style no-cheese Vegetarian pizza

Toppings for our home-made BBQ Chicken Pizza

Add caption

Nursing Violet, and assembled pizzas


Close up.

BBQ Chicken Pizza

Raw Kale Salad

 Raw Kale Salad (3 points)

Ingredients

·         2 bunches kale, washed, dried and chopped

·         1/2 medium red onion, chopped

·         1 medium apple, seeded and chopped

·         2 teaspoons garlic, minced

·         2 teaspoons fresh ginger, peeled and grated

·         1 whole, ripe avocado, peeled and chopped

·         2 tablespoons fresh lemon juice

·         2 tablespoons olive oil

·         2 teaspoons Tamari soy sauce or Bragg's Amino Acids

·         1/2 cup cashews, raw, chopped

How to make The Best Raw Kale Salad Ever

Wash, de-stem and chop kale; place in large bowl. Add lemon juice and avocado, and with your hands mix together until the avocado is smooth. Add the remaining ingredients and mix well. Serve immediately. 

Soft Tacos

Soft Tacos (5 points for two)
15 oz. lean ground beef
2 c. canned tomato puree
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. granulated sugar
1/4 tsp. freshly ground black pepper
12 flour tortillas (6 inch diameter)
2 c. shredded iceberg lettuce
1 c. fresh tomatoes, chopped
1/2 c. green bell pepper, chopped
1/2 c. onion, chopped

Preheat broiler. Broil beef on broiler rack 4 inches from heat, 2 minutes; discard fat. In large nonstick skillet, crumble beef; stir in tomato puree, chili, garlic and onion powders, sugar and black pepper; mix well. Cook over low heat, 20 minutes, or until beef is cooked through and mixture thickens. Heat tortillas, one at a time, in a medium nonstick skillet over medium heat, 2 minutes on each side. To serve, place 1/4 cup meat mixture on each hot tortilla. Divide lettuce, tomatoes, bell pepper and onions evenly among tortillas. Fold tortillas over filling to enclose. Makes 6 servings.

Points.

SATURDAY

Fiber Bar = 6 points

Potato Leek Soup = 3 points

Apple Sauce = 0 points

Tortilla Bake = 3 points

Ice Cream = 4 points

No-cheese Deli Pizza = 10 points

Cheeze-Its = 5 points

   TOTAL = 31 points

SUNDAY 

Chips = 3 points

Smart Ones = 7 points

Raw Kale Salad = 3 points 

Dip = 10 points

Home-made BBQ Chicken Pizzas = 3 points x 2= 6 points

Ice Cream = 4 points

   TOTAL =33 points

MONDAY

Broccoli, Cheddar, and Potatoes = 4 points

Kale Salad = 3 points

Chicken = 3 points

Toast w/ spread & jam = 3 points

Ice Cream = 4 points

Soft Tacos (2) = 5 points

Kale Salad = 3 points 

Pinto Beans = 2 points 

   TOTAL = 27 points 

Blar.

I've had a really difficult keeping up on my points the past three days. I have been dying, because of my period. Sometimes, it is incredibly difficult to maintain any sort of a resemblance of a "normal" life when you have debilitating pelvic pain-- made worse by PCOS, and Endo-bleeding. 


Part of the reason for this blog is to also have a safe place to vent frustrations. Having Polycystic ovary syndrome is taxing, it makes losing weight incredibly difficult. I've been doing a lot of research, and I have learned some tools I need to use to help me manage my eating habits a little better come my next period (I am going to devote a blog entry to research at a later date). 


Tomorrow marks the day I get back on track. I'll forgive myself a three day fall from grace (really I just had a difficult time keeping track of my points, but I still cooked every day, drank my water, hula hooped, ect). Anyways, the following recipes don't have pictures, because I sucked the past few days. I promise to get back into the picture taking habit in future entries. 



Potato Leek Soup  (I made this on Wednesday, February 2, 2011)
 
Yields: Approx. 8 (1-cup) servings | 3 healthy units per

Ingredients:

• 4 medium red potatoes, peeled and cut into 1/2" cubes
• 2 medium onions, chopped
• 6 leeks - use white part only (Cut into 1/2" slices and wash thoroughly to remove any sand)
• 1-2 tsp Oregano and/or Bell's Seasoning
• 1 cup fat-free milk *
• 5 cups (40 oz) fat-free vegetable or chicken broth (low-sodium is best!) **
• Fresh parsley to garnish
  
  * Using whole milk will add 9 calories and 1 g fat per cup of soup. (Add .5 healthy units)
  
  ** If you want a really thick soup, just use 1/2 of the broth. Keep in mind though - this will yield less soup, and probably be 4 healthy units per cup. 

Directions:
Chop and wash the vegetables.

Put the broth in a large saucepan or kettle. Cover and bring to a boil. Carefully add vegetables to the pot. Add Oregano and/or Bell's Seasoning. Cover and simmer for 20 minutes or until veggies are soft, stirring occasionally. Turn heat off.

(I recommend simmering 1 cup of the potatoes separately, reserving them to add after the pureeing, so soup is a little bit chunkier.)

If you have a hand-blender you can puree the soup right in the pot until all vegetables are smoothly blended. If not, pour the soup into a regular blender and blend until smooth. (I use a potato masher first, and then a regular blender.) After soup is smooth, add back to the pot. If you reserved 1 cup of potatoes, add them now.

Add the milk and reheat soup to a simmer only so that the milk does not burn.

Garnish with fresh parley and serve.

*** I cooked an additional russet potato in a separate small sauce pan, then I mashed it, and added it to the soup to make it a little more creamy.
Yields: Approx. 8 (1-cup) servings

Nutritional Info: (per serving) 186 calories, .4 g. fat, 3 g. fiber (3 points per cup)

Black Bean and Tortilla Bake (Thursday, February 3, 2011)

Recipe Ingredients
1 clove garlic minced
1/2 cup chopped onion
1 cup chopped tomatoes (I use 1 cup fresh salsa)
1/2 cup chopped green onions
1/2 tsp. chili powder 
1 can (8 oz) tomato sauce
1 can (16 oz) black beans, rinsed and drained
1 Tbsp. chopped cilantro
salt and pepper to taste
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded; reserve 2 tablespoons

Recipe Directions
Preheat oven to 350* F. Spray a large skillet with cooking spray. Add garlic, onions, tomato, green onion cumin, and chili powder. Cook on medium heat until onion is tender. Add tomato sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.

Spray a 9 inch square baking dish with cooking spray. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times. Top with reserved 2 tablespoons of cheese. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.      (6 points)

Friday. 2/4/2011 we had Lime Chicken, Roasted Red Ranch Potatoes, and some veggies. :)

Ranch Roasted Red Potatoes Recipe

Ingredients:
- 12 oz red potatoes, washed and quartered
- 1 packet Ranch Dressing Dry Mix
- non fat, olive oil cooking spray
- 1 tsp salt

Directions:
Preheat oven to 425 degrees. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.

Entire recipe makes 4 servings
Serving size is 1/4 of recipe, approx 1/2 cup
Each serving = 2 Points +

PER SERVING: 78 calories; 1g fat; 18g carbohydrates; 1.75g protein; 1.5g fiber

LIME CHICKEN

Hands-on time: 5 minutes
Oven time: 10 minutes
Serves 4

• 1/2 cup honey mustard
• zest from 1 lime
• juice from 1 lime (about 2 tablespoons)
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 4 boneless, skinless chicken breasts (each about 4 ounces)

Stir together first five ingredients and spread atop chicken breasts, covering evenly. Broil chicken until cooked through, 3 – 4 minutes for each side.

  

NUTRITION ESTIMATE Per serving: 191 Cal; 27g Protein; 1g Tot Fat; 0g Sat Fat; 13g Carb; 0g Fiber; 662mg Sodium; 66mg Cholesterol; Weight Watchers 4 points