Sweet Love and Ginger

Jessica

The Reasons I Cheat on my Diet

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I would say 75% of the time I eat clean. Why 75%? Because regular pasta, white rice, even a tablespoon of butter, bottled barbeque sauce, and most salad dressings are not considered clean. I firmly believe a steak as well as a pork chop should be seared in butter. White pasta has a different mouth feel, and starchiness when compared to its whole wheat counterpart, the same goes for rice. Sometimes I just want blue cheese dressing and barbeque, and super lean meats tend to be expensive.
Food is always one of the first things to pop into our head when we think of holidays and traditions; it sparks conversation and brings people together. Food is a driving force for not only our bodies but our soul. These are the reasons that I cheat.
I ate completely clean for a while, do you know what happened? Any time I stepped out of the realm of clean, I got sick. It was not fun. Something as simple as steak, or fish pan fried in butter would send me straight to bed trying not to vomit for the next few hours. I came to the realization that unless I plan to compete in fitness competitions there was no need to live like this. That’s when I implemented a weekly cheat meal. Usually homemade calzones, chicken parmesan, mac & cheese, seafood with butter these are my favorite comfort foods. Do you know what changed? My attitude, I was happier, and my body actually seemed in better shape, I had a lot more energy, and my measurements, including body fat percent barely wavered. I honestly think that having more energy could be contributed to the better mood. Also having a carb heavy meal once in a while will help your metabolism stay up so you can continue to burn more calories overall.
I don’t want to give anyone the wrong idea in thinking a cheat meal consists of a trip to McDonalds followed by a stop by pizza hut, and rounded out with a gallon of ice cream, because it’s not any of those things. A cheat meal for me is a lean sirloin steak topped with a little mason butter, a salad with blue cheese dressing, and a side of garlic parmesan pasta or mashed potatoes. It could also be a night out, with linguini & clam sauce, or Buffalo wings and a beer. One single average sized meal, where I don’t over eat, and I usually try to stick to something lighter during the rest of the day.
It’s about balance. I cheat to keep everything in balance.
I eat to satisfy, not only what my body needs but my soul. I am capable of cheating now and then to enjoy my food because most of the times I eat clean, and I am active. I do keep track of my measurements, including my body fat percent, so I know when I need to tone it back (the month of December for example) and eat a few more veggies.

Filed Under: In My Head

D4One: Cream of Spinach and Asparagus Soup

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This is a recipe for a quick and easy Cream of Spinach and Asparagus Soup with crispy panchetta on top. It’s perfectly decadent and a great starter.
Cream of Spinach and Asparagus Soup

So this recipe is one that I actually used for Valentine’s Day dinner this year however I think it is the perfect recipe to add to my Dinner 4 One series. If you are looking for a recipe for two simply double the ingredients.

What I like the most about this dish is that it is so simple, even though it looks complicated. It is a perfect way to use up extra spring vegetables while still being hearty and delicious. I really think that the crispy pancetta on top adds so much more dimension to the dish, by adding not only crunch, but a hint of saltiness.
Cream of Spinach & Asparagus Soup
1 Shallot, Sliced
1 tbs butter
¼ lb Asparagus, Cut into 1 inch pieces
1 tbs flour
1 cup chicken stock
1 cup half & half
1 cup baby spinach
salt & pepper to taste
pancetta diced & cooked crispy
In a sauce pan, cook shallot in butter on medium for 2-3 minutes.  Add asparagus and cook for 4-5 minutes until it begins to soften.  Add flour and cook for an additional 1-2 minutes.  Add chicken stock and half-and-half, stirring until the mixture is well blended.  Bring to a simmer, and allow it to thicken, and then add spinach.  Add salt & Pepper and served topped with crispy pancetta. And a small drizzle of olive oil.
Cream of Spinach and Asparagus Soup

 

Spinach & Mozzarella Stuffed Chicken

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I think Valentine’s Day is making me nostalgic because I have been dying to make this recipe. It was part of the first real meal I ever made Chuck before we even started dating. I was still in my “Eat Clean” only phase of life so it’s also a completely clean recipe, even though you would never guess it once you taste it.
A couple things to take note of: I used broth in the baking dish helps to keep the chicken moist, while also adding just a touch more flavor. I have also used frozen spinach and skipped the sautéing step, I just think fresh spinach is so much better, that’s personal taste though. I have also added a little cracked red pepper to the spinach mix for something a little different, however again it’s up to your personal tastes.
Spinach & Mozzarella Stuffed Chicken
1/2 cup chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
½ tsp thyme
2 cups fresh baby spinach
½ cup shredded mozzarella (fat free)
2 boneless skinless chicken breasts
Pre heat the oven to 350. In a small baking dish combine the first 5 ingredients, and set aside. In a small sauté pan sauté the spinach with oil just enough to get a good wilt on it (1-2 minutes). Then remove from heat and combine in a bowl with the mozzarella. Trim any gristle and fat from the chicken, and laying it flat cut a slit along the side of the chicken, deep enough to create a pocket. With your hands stuff the pocket with the spinach mixture. You may need to secure it in place with a tooth pick. Place the chicken in the baking dish and spoon the broth over the top. Place in the oven and cook for 30-40 minutes, occasionally spooning the broth over the top. Serve warm.
I love this dish because it goes with a lot and can also stand on its own. The juicy chicken is moist and flavorful, while the inside is all melty and comforting. This time I chose to serve it with rice and broccoli, but I have also served it with pasta and tomato sauce. It’s so good, and even makes great leftovers.

Valentine’s Day Table settings

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I am getting excited for Valentine’s Day. We are planning on a simple evening at home, but I still want to make it a little special with a romantic table setting. I am using these as my inspiration.
I like the rose petals and the chalk board paper in this one.

I like the idea of strawberry dipping. That could be very romantic.

I just love this idea.

Crock Pot Pesto Chicken

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Crock Pot Pesto Chicken

This might be the easiest recipe ever. It has only a handful of ingredients, most of which I can pull out of my freezer and pantry at any time. It can be made on the stove top, oven or in the crock pot. I have been so busy lately and this is one of those last minute recipe wonders that helps me keep my life together.

You will notice there are a list of necessary ingredients as well as a list of optional ingredients. This is because I use what I have on hand at the time, and what is in season. I have also added some random vegetables such as carrot, and squash with varying results. I suggest you experiment and find out what works best for your particular tastes.
Crock Pot Pesto Chicken
Necessary Ingredients
1 lb boneless skinless chicken breasts
2 tbs prepared Pesto
1 can cream of chicken soup
Prepared starch of choice
Optional Ingredients
1 large onion, chopped
1-2 cups of baby spinach
2 large tomatoes, deseeded and chopped
1 red pepper, chopped
For the Crock Pot
Place all necessary ingredients in a large crock pot. At this time also add onion, and red pepper if desired. Cook on low for 8 hours or high for 4 hours. Once it is cooked use a fork to pull chicken apart, and stir in spinach. Turn the crock pot on high for an additional few minutes until the spinach wilts. Serve over prepared rice or pasta and top with tomato.
For the Oven
Preheat oven to 350 degrees. Place all necessary ingredients in a large baking pan. At this time also add onion, and red pepper if desired. Place in the oven for roughly 45 minutes, or until the chicken juices run clear.  Once it is cooked use a fork to pull chicken apart, and stir in spinach. Place back in the oven at 425 for about 10 minutes, or until the spinach wilts. Serve over prepared rice or pasta and top with tomato.
For the Stove Top
Cut the chicken into 1-2 inch pieces. Heat 1 tbsp of oil in a large skillet over medium heat and sauté onion and chicken until the onion has softened and the chicken has become opaque (10 minutes or so). Add in the red pepper, pesto, and condensed chicken soup, cook for 5 minutes or so, stirring continuously. Next add the spinach and allow it to wilt 1-2 minutes. Serve warm over starch of your choice and topped with tomato.
Crock Pot Pesto Chicken

 

See how versatile?