Is losing weight or eating healthier on your list of new years resolutions? Has it been a resolution of yours before? Do you think you can stick with it this year? No really….
I see so many people motivated on January 1st and by February 1st they are back to their old habits. The reason it doesn’t work is because diets and unrealistic goals make it impossible to maintain. You have to make a lifestyle change, often times one thing at a time. You can not go from couch potato to iron man in a month – so stop trying! Try walking before getting right to running. Try cutting out sugar before you cut out meat and dairy.
One way to stick with it is finding healthy foods that don’t feel like you are depriving yourself. And how could you feel deprived when your eating nachos?? I found these meatless nachos/tacos from The Happy Herbivore cookbook that I just bought myself for Christmas and I’ve eaten them three times already! The meat substitute is TVP which stands for “textured vegetable protein”. It is a soy-based protein, low in fat, very easy to cook and tastes just like ground meat so the options for how to use it are endless. I like this meat substitute considerably more than seitan, tempeh and especially tofu – bleh!
I haven’t been home (to Minnesota) in a while and it feels really good to be here. I got in on Saturday for the Thanksgiving holiday because I saved up my days off so I can have the whole week. So far I’ve been to a Vikings game, dinner with Grandma and rents, I made dinner for rents and tonight I made dinner for my best friend and her boyfriend at my parents house. Great food, good wine and fabulous company. Cathy and I have been friends since high school and we continue to have a great relationship. We don’t talk often (neither of us are really sit-on-the-phone-and-chat kind of people) but when we see each other it’s like no time has passed at all. She is the perfect girlfriend – trusting, honest and genuine. You don’t come across a lot of people in your life like Cathy so when you do, you learn to really appreciate them and I appreciate our friendship more than I can ever put into words. So I was delighted when she and her boyfriend came over for dinner and I could cook for them. I decided to go with the twice baked butternut squash, a beet and goat cheese salad, and one of the recipes from Dawn’s cooking class I took last Thursday, the pumpkin, black bean and poblano tacos.
1 Tablespoon of olive oil
1/2 cup of chopped poblano peppers
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup of canned pumpkin puree
1 can of black beans, rinsed & drained
S&P to taste
Optional – crumbled queso fresco or avocado
Radish slaw ingredients (not optional, must do – it is imperative to the overall flavor of this dish)
1/2 cup shredded fresh radishes
1/2 cup chopped fresh cilantro
Juice from 1/2 lime and add some zest for added flavor
1. In a skillet over medium heat, saute oil, poblanos, chili powder and cumin for 2 minutes. Add pumpkin, beans, S&P and saute another 3-5 minutes, until heated.
2. Make slaw while mixture is heating. Combine radishes, cilantro and lime juice.
3. Spoon about 1/4 cup of the pumpkin mixture into each warm tortilla and top with radish slaw and optional toppings.
Corey and I love trying out new meat marinades, especially steak. So when I saw this recipe on Eat Live Run (a guest post from Laurie at Simply Scratch), I just had to try it! This would be great as is but it was an awesome twist to traditional steak tacos.
Flank or skirt steak (about 2 lbs)
1/3 cup of olive oil
1 lime, juiced
1 clove of garlic, smashed
Cilantro (about a handful)
2 teaspoons of honey
1/2 teaspoon of cumin
1/2 teaspoon of chili pepper
1/2 teaspoon of red pepper flakes
Kosher salt and black pepper to taste
1. Place cilantro, garlic and lime juice in a food processor and pulse quickly until chopped. Toss the remaining ingredients in the processor and pulse until combined. Place contents in a large Ziploc bag.
2. Tenderize meat then marinate the steak overnight in a bag. Place the bag on the counter 30 minutes before grilling to bring the meat to room temperature.
3. Grill the steak for 6-8 minutes per side on medium-high heat for a medium-well done steak.