Blog dedicated to discussing a passion of mine, food. Please take all information found within with a grain of salt, as it will be (mostly) anecdotal in nature. I'll leave the data and hard facts to those who know.
Thursday, June 30, 2011
It's been a while....
Wednesday, January 19, 2011
Day 16 of NYC
Breakfast
- Slices of Boar's head Mesquite Smoked turkey breast
- Handful of Natural almonds
Lunch
- Left over Italian-herb chicken breast
- Sauteed onions, zucchini, broccoli, bell peppers, and green cabbage
- Fuji apple
- Pear
Dinner
- 3-egg omelet w/ sweet potato hash
Tuesday, January 18, 2011
Day 15 of NYC
- Open
Lunch
- Homemade chef salad with Romaine lettuce, slices of smoked turkey, avacado slices, hardboiled eggs, white onions tossed with EVOO, juice from half a lemon, and pepper
Dinner
- Italian-herb garlic chicken
- sauteed broccoli, onions, and mushrooms
- baked sweet potato
Friday, January 14, 2011
Day 11 of NYC (On the road again...)
Breakfast
- Handful of blackberries, blueberries, and raspberries
Lunch
- Left-over Sweet potato and turkey hash
- Grapefruit
Dinner
- Open.
Wednesday, January 12, 2011
Day 11 of NYC
Breakfast
- Slices of Smoked Turkey
- Handful of blackberries, blueberries, and raspberries
Lunch
- Left-over Lemon-garlic-ginger Chicken
- Handful of walnuts
Dinner
- Open
Day 10 of NYC
Breakfast
- Slices of Smoked Turkey
- Handful of blueberries, blackberries, and raspberries
Lunch
- Romaine and Baby Spinach Salad topped with Sliced Smoked Turkey, walnuts, avocado slices and dressed with Olive oil and pepper.
Dinner
- Left-over sweet potato hash
- 3-egg omelet with spinach, mushrooms, onions, bell peppers, and cilantro.
Day 9 of NYC (in retrospect)
Breakfast
- Grapefruit
- Sliced Smoked Turkey
- Handful of Walnuts
- Handful of blueberries, blackberries, and raspberries
Lunch
- Left-over Lemon-garlic-ginger Chicken
- Carrots and Celery
Dinner
- Sweet Potato and Turkey and Hash (scroll down to the recipe section for the recipe)
- Handful of walnuts
Sunday, January 9, 2011
Day 8 of NYC
Breakfast
- Grapefruit
Lunch
- Bowl of left-over Bisom chili
- Salad of baby spinach dressed with olive oil and pepper
Dinner
- Lemon-garlic-ginger chicken stir fry (Recipe below)
Lemon-garlic-ginger Chicken stir fry
- 2 - 2.5 lbs of Chicken tenderloins
- 1/2 White Onion, chopped into short, skinny-ish strips
- 1 Red bell pepper, chopped into sticks
- 1 Green bell pepper, chopped similarly to the red bell peppers
- 1/2 cup of sliced Mushrooms
- 3 stalks of celery, chopped similarly to the red bell peppers
- 3 medium-sized carrots, chopped similarly to the red bell peppers
- 1/2 of a head of White Cabbage, chopped into strips
- 1 Jalapeno, diced (remove seeds to lessen heat)
- 4 cloves of garlic, minced
- 1 head of broccoli, chopped
- 2 tablespoons of Olive oil
- 1 tablespoon of coconut oil (substitute olive oil if you don't have this)
- whole lemon, juiced
- 1 bunch of cilantro, chopped
- 2 tablespoons black pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Pinch of salt
- Thaw tenderloins if it still frozen.
- Cut tenderloins into 1" cubes (approximately).
- Place cubes into medium to large mixing bowl.
- Add 3 cloves of minced garlic, 1/2 of the lemon juice, 2 tablespoons of olive oil, 1 tablespoon of black pepper, red pepper flakes, ground ginger, paprika, cayenne, and salt.
- Mix with spoon or hands until all of the cubes are covered in the marinade.
- Let sit in the refrigerator for 30 minutes.
- Place large skillet on burner and turn heat to medium-high
- Pour 1/2 tablespoon of coconut oil (or olive oil, if substituting) in pan.
- Once oil is hot, put 1 clove of minced garlic and sauté for a bit.
- Put cubed chicken in skillet and cook over medium high heat until thoroughly done.
- After chicken is cooked, push to the sides and put rest of coconut oil (or olive) in skillet.
- Once oil is hot, put onions, celery, carrots, bell peppers, jalapenos, and mushrooms in skillet and cook, stirring to ensure that vegetables contact skillet surface.
- Cook until onions start to turn translucent.
- Put cabbage and broccoli in skillet and stir while cooking for 7-10 minutes.
- Reduce heat to medium and mix in rest of lemon, black pepper, and cilantro.
- Cover skillet and let it cook/steam for 5 minutes, stirring occasionally to prevent burning.
Day 7 of NYC and the day that wasn't...
Breakfast
- 4 slices of Applewood smoked uncured bacon
- 3 eggs fried over medium in Coconut oil
- Bowl of rasberries, blueberries and blackberries
Lunch
- Open (I'm skipping because Breakfast will be more of a brunch)
Dinner
- Open
Friday, January 7, 2011
Day 5 of NYC
Breakfast
- Grapefruit (definitely messed up, should have had protein)
Lunch
- Romaine and spinach salad with smoked turkey breast, olive oil black pepper dressing
- Handful of nuts walnuts, pecans, and macadamias
- Honeycrisp Apple
Dinner
- Scrambled eggs with green onions, mushrooms, and garlic
- Bowl of left over chili
Thursday, January 6, 2011
Day 4 of NYC
Breakfast
- Left over egg scramble
- Handful of blueberries, blackberries, and rasberries
Lunch
- Italian Herb chicken breast
- Steamed broccoli, zucchini, and squash tossed with olive oil and dill
- Honeycrisp apple
Dinner
- Chazzy D's Bison Chili (slightly modified) (recipe below)
*optional* 4-5 strips of bacon chopped
(if not using bacon) 1 Tablespoon coconut oil
2 pounds ground bison
1/2 onion chopped
1 bag of organic celery (usually a celery plant)
4 cloves garlic minced
1 Jalapeño pepper
4-5 carrots skinned and roughly chopped
1 1/2 cup beef broth or water
28oz can organic diced tomatoes
1.5 Tablespoons Chili powder
1/2 Tablespoon of Cumin
1 teaspoon of Red pepper flakes
2 teaspoons thyme leaves
salt and pepper to taste
Instructions
1. Cook bacon medium high in a large stock/crock pot or, if you’re not using bacon, heat the coconut oil on medium high heat
2. Saute the garlic, onions, jalapeño, and celery for about 7 minutes
3. Add bison, chili powder, cumin, and red pepper flakes, and thyme and cook until all the meat is browned, stirring frequently
4. Add tomatoes, and beef broth or water. Let simmer for 20 minutes
5. Add carrots, stir, and let simmer for about 90 minutes
6. Salt and pepper to taste
Wednesday, January 5, 2011
Day 3 of NYC
Breakfast
- Handful of walnuts
- Handful of blueberries, rasberries, and blackberries
- 3 slices of Smoked turkey breast
Lunch
- Salad with Italian herb chicken w/ extra virgin olive oil
- Handful of macadamias, pecans, and walnuts
- Humongous Honeycrisp apple
Dinner
- Egg scramble with Paleo taco meat and guacamole
- Sliced cantaloupe
- Sweet potato hashbrowns fried in coconut oil
Monday, January 3, 2011
Day 2 of NYC (nope, not that NYC)
Breakfast
- Three egg omelet with mushrooms, smoked turkey, green onions, white onions
- Grapefruit
Lunch
- Salad with left over meat from Paleo tacos w/ Guacamole
- Handful of almonds, pecans, and walnuts
Dinner
- Italian herb garlic chicken (recipe below)
- Steamed squash, zucchini, and broccoli tossed with Extra virgin olive oil and dill
- Sliced cantaloupe
Italian Herb and Garlic chicken
- 2.25 - 2.5 pounds of Chicken breasts (about 3-4 breasts)
- 3 medium (or 2 large) cloves of garlic, minced
- 1/2 tablespoon of dried basil
- 1/2 tablespoon of dried oregano
- 1 teaspoon of ancho chili powder
- 1 tablespoon of black pepper
- 1/2 teaspoon of Red pepper flakes
- 1 teaspoon of paprika
- pinch or two of salt
- 2 tablespoons of olive oil
- Make sure to thaw chicken breasts if they are frozen.
- Preheat oven to 415.
- Place chicken in Gallon-sized Ziplock bag or in medium mixing bowl.
- Pour olive oil over chicken.
- Add all spices and garlic to chicken and rub in or shake in bag to coat chicken breasts completely with oil and spices.
- Add tablespoon of olive oil to a large frying pan.
- Heat olive oil on medium-high heat and sear both sides of the chicken breasts.
- Once all of the chicken breasts have been seared on both sides, transfer to baking sheet, if frying pan is not oven-safe, and let chicken cook for 15-20 minutes.
The long hiatus is over (or, Day 1... again)
Day 1 of New Years Challenge
Breakfast
- Handful of almonds, walnuts, pecans, and macadamias
- 3 Slices of smoked turkey breast
Lunch
- Romaine Lettuce Salad w/ smoked turkey breast and extra virgin olive oil
- Handful of walnuts, pecans, and macadamias