Bacon Brussels Sprouts

Cool Things that happened this week:

*Successfully ate Whole30-compliant foods all week

*Taught a fantastic group of teachers in a writing workshop

*Taught some Zumba

*Had a fun and hilarious dinner with a group of friends

*Went back to yoga after a bit of a (*ahem*) hiatus.

 

Today is actually the last Friday off of the summer. (During summer months, we work 10-hour days and have Fridays off.) I am spending the day catching up on my blogging, possibly going to yoga, getting a massage (holla!) and maybe a little light shopping/errand-running.

 

Note to the husband...if you are reading...I said *LIGHT*. Do not panic.

 

Now that we are all caught up, lets talk about veggies. And bacon.

 

Once upon a time, I thought I hated Brussels Sprouts. Funny thing is...I actually never remember trying them as a kid! So, thirty-ish years later, here I am, not only eating them, but writing about them and taking pictures of them.

 

One of my favorite ways t eat them is halved, tossed in olive oil, and roasted with some salt and pepper. However, last week I thought I would try a new approach.

 

They have bacon. Does that interest you? Who doesn't love bacon?

 

AND there are only a few ingredients!

 

Bacon Brussels Sprouts

 

Ingredients:

• Olive Oil
• Brussels Sprouts (I used about 10)
• 3-4 strips of bacon (I used Earth Fare's Uncured Turkey Bacon)
• Salt, pepper, garlic powder, to taste

 

Preparation:

 

Prepare your sprouts. Remove the outer wilted leaves and slice in half. Wash well to remove any grit and then let them dry. Then, shred them by slicing them. (Just place them cut-side down and slice lengthwise until they are thin strips.)

 

Heat 1 Tbsp. EVOO in a skillet over medium-high heat. Add the turkey bacon. (Note- my uncured turkey bacon produces very little bacon fat. If you use a fattier bacon, you may not need as much oil- or you may not need any.) Cook turkey bacon until browned and crisp and then set aside. Leave any bacon drippings in the pan.

 

Add the Brussels and start to sauté. While the sprouts are cooking, chop the bacon into smaller pieces. Then add the bacon back to the pan. Sprinkle salt, pepper, and garlic powder over the mix and cook until the sprouts are tender. Serve hot!

 

Happy weekending!

 

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Healthier Nachos

My love affair continues.

This hot sauce is good on just about everything I can find in my fridge or pantry. I have put it on sweet potato fries, eggs, veggies, and more.

Click here to read another recent post where I used Frank's.

And another.

And tonight: nachos.

Nachos used to be one of my favorite things to get at the ballpark or as an appetizer. They are a little bit of everything- crunchy, warm, messy... yum. However, I think you will agree with me that nachos don't have much going for them in the way of nutrition. Last week, a friend posted a link to a recipe for Healthier Nachos on Facebook, and the idea stuck with me. I couldn't locate the original recipe, so I made my own version.

The first thing I cut out? The chips. Really, I have found that the chips are just a way of getting the good stuff to my face. They are just a vehicle. The original recipe used bell peppers instead of chips. I liked that idea, so I went with it. Then I cut the cheese. I swapped it for some diced avocado...because really I think that what the cheese does is give you a nice creamy texture. I lightened up the beef topping from the way I imagine it would be made in most concession stands. And then I added hot sauce. Just because it's awesome on everything. Did I mention that before? Overall, I think this was a pretty awesome dinner that I will definitely eat again. (Like tomorrow.)

 

Healthier Nachos (Paleo and Whole30 Friendly!)

Ingredients:

• 2 bell peppers sliced up into triangle-style shapes (but really the shape doesn't matter)
• 1 lb. ground beef (very lean)
• 1/2 can diced fire-roasted tomatoes
• Spices- cumin, chili powder, garlic powder, salt, pepper
• 1/2 avocado, diced

Preparation:

• Preheat oven to 400 degrees. When hot, place peppers on a baking sheet and roast about 5-6 minutes on each side, just enough to soften them a little bit and get them nice and hot.
• Brown beef and drain fat. Add spices: 2 tbsp. cumin, 1 tbsp. chili powder, 1/2 tsp. garlic powder, salt and pepper to taste)
• Stir beef and spices. Add 1/2 can of tomatoes. Allow to simmer, uncovered, until most of the liquid evaporates.
• Load up the nachos: peppers, beef mix, and top with avocado. Finish it off with Frank's!

 

Guess what today was? The last day of school. I can't believe it. For teachers and students around here, it's feeling a little like New Year's Eve. This is actually my first year of working all summer. If you have been reading for a while, you know that back in August I started a new job. I am still an educator, but my new position is year-round. It feels a little weird to be gearing up for summer work...but I am looking forward to the workshops for teachers that I will be teaching this summer!

 

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Eat Your Veggies: Okra

Now that summer is approaching, the farmer's markets are open again. This is always one of the best parts of summer. I swear, I can load my cart to the brim, and I never spend more than $20 or $25. And even better, I am able to support local farmers.

In the summer, I know I tend to eat more veggies, just because there are so many fresh veggies that are in season. Last year, we joined a CSA, but this year I missed the deadline. I enjoyed the CSA, but I also like being able to go and pick out my own veggies. One of my favorites is okra.

I grew up eating okra two ways: stewed with tomatoes and fried. I love both ways, and I also love adding okra to stews, soups, or gumbo. I even love pickled okra (and hope to attempt it this summer)! However, until last year, I never thought to roast okra. Now that I have tried it...it may just be my favorite way to make it!

Roasted okra is so easy to make. Just follow these steps. Feel free to experiment with other seasonings as well. This is just how I like to make it.

• Preheat the oven to 400 degrees.
• Wash and dry your okra. (The smaller the okra, the better. Smaller okra is more tender.)
• Place okra in a bowl and drizzle with olive oil. Toss the okra in the bowl to be sure that it is all coated with oil.
• Spread out over a baking sheet lined with foil or parchment paper. Sprinkle with sea salt, freshly ground pepper, and garlic powder.
• Bake for 15 minutes, then flip each piece over and bake for 5-10 minutes longer, or until okra is browned (but not burned).
• Serve hot and enjoy!

And if possible, enjoy outside! :) Happy Summer!

 

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Memorial Day Weekend

Happy Memorial Day, everyone! I hope you all had a great weekend. We could not have asked for better weather! It was absolutely beautiful here. We were able to accomplish a lot this weekend. Check out the beautiful new fence hubby and his dad built! our old fence was in bad shape. It was really falling apart. They worked all day on Saturday and I think they did a wonderful job!

Old fence:

 

New fence:

 

We have been looking forward to the pool opening this weekend. That is definitely one of my favorite things about summer! The water was like ICE because the temps have been a little lower than normal, but I guess if you are 5 years old you don't really care!

Sadie was feeling brave and was ready to attempt the swim test today. Last summer, she finally passed it in late July or early August.

The goal: a coveted YELLOW bracelet. (Meaning you can swim across the pool by yourself.)

 

Walking to the start spot...

 

Getting ready to start...

 

Swimming...

 

Made it!

 

What else is perfect for a long weekend? Wings! I made three varieties tonight: Asian, BBQ, and Hot. The hot was my favorite.

I also made some roasted zucchini and some buffalo cauliflower tonight. This is becoming one of my favorite ways to eat cauliflower! I tried a simpler prep method tonight than the last time I made this. I plan to share this week in a separate post.

Finally, I just want to say that I am so thankful for all of those people who defend our country! They make the ultimate sacrifice, putting this country above themselves. They are the reason we get to celebrate today!

Happy Memorial Day!

 

 

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Heat Wave!

Well, I think Mother Nature just gave all of us southerners what we wished for. Over the past 4 weeks, everyone I know has been saying, "It's so COOOOLD. WHEN is it going to get WARM?"

Well, that day was today. As a matter of fact, I think we were close to 90 degrees. Hello summer!!!

After work, I headed out to a nearby park for a walk/run.

I am still struggling with the running. But thanks for the suggestions so far on Twitter. I currently use Map My Run, which is great because it tracks your runs and your progress. I am also registered for a race in July, so I will try and get motivated for that. Today was gorgeous and the honeysuckle is blooming, which made everything smell so nice.

I know all you allergy sufferers don't like it, but I love honeysuckle. It just reminds me of spring and summer. I need to teach Sadie how to get the nectar. Do you all remember the nights eating honeysuckle and catching fireflies?

Tonight's dinner was spaghetti squash and meat sauce. And we ate al fresco. Nice.

My meat sauce is sorta homemade. You can view this post with directions for my sauce and also another way to serve spaghetti squash!

Kid approved. :)

Never cooked spaghetti squash? It's so easy. Cut in half lengthwise and roast in the oven (cut side down) at 450 degrees until the skin can be easily pierced with a fork. (About 30 minutes).

Little tip for you... Before roasting my spaghetti squash, I drizzled the cut side and sprinkled it with salt, pepper, and a tiny bit of garlic powder. It REALLY made it more flavorful!

I even made lemonade. (Not for me- avoiding sugary drinks- but for the husband and kiddo.)

Look at how domestic I am. ;)

 

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The Best Broccoli Ever.

Guess what, everybody? It's spring.

Can't you tell?

It's funny. Last weekend we had close to 80 degree weather and lots of sunshine. And this weekend...not so much. It rained. And it was cold. The whole time.

The nice nice thing about rainy, dreary weekends is you have an excuse to relax. I taught a fabulous Zumba class on Saturday, but the rest of the weekend has been devoted to resting. I might have watched an entire season of The Office. I can't believe this show is in its last season. Do you all watch it? I think it may have the best developed characters of any show I have ever watched!

But enough about TV. Lets talk about broccoli. I know. That was a weak transition. But this broccoli is anything but weak.

This isn't really even a recipe, it's just so easy. But I promise you it will be the best-flavored broccoli you have ever tasted.

 

The Best Broccoli Ever

Ingredients

(note: I have not specified amounts of most ingredients because it really depends on your tastes.)

• 3-4 cups of fresh broccoli florets, cut into bite sized pieces
• EVOO
• 1 lemon
• Sea salt
• Fresh pepper
• Garlic powder

Preparation:

Preheat oven to 375 degrees. Spead broccoli over a baking sheet. (Line with foil for easy cleanup.) Drizzle EVOO over the broccoli. Sprinkle salt and pepper over the broccoli. Sprinkle garlic powder over the broccoli. Zest the lemon over the broccoli and put the broccoli in the oven. Reserve half of the lemon for after cooking. Roast for 15-20 minutes, until the edges begin to brown and the broccoli is crisp-tender. Squeeze the lemon over the broccoli and serve hot.

We enjoyed our broccoli with Paleo Pan-fried Chicken and Apples simmered with honey and cinnamon. Nom.

Happy Sunday!

 

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Slow Cooker Pork Carnitas Salad

Here is a confession. I love trashy TV.

Housewives? Yep. All cities.

Bachelor/Bachelorette? Every season. Back to Season One.

Jersey Shore? Seen every episode. Teeeee Shirt Tiiiiiiiiiime!

Nip Tuck? Watched the whole season on Netflix. Oh, Sean and Christian, how I miss you.

 

This weekend, I found a new trashy TV show that I am now hooked on: Gossip Girl. I know I should be ashamed to admit it, but...I'm not. I figure that since I am reading 3 professional books about teaching right now, it cancels each other out intellectually.

I know what you're thinking. "What does TV have to do with pork carnitas?"

Well, that's one of my dirty secrets. And so is this. When I get home late after teaching a hot and sweaty Zumba class, it's really hard to spend time cooking. So sometimes I just throw a bunch of stuff on a plate and hope it works well together. Tonight, it really did.

Slow Cooker Pork Carnitas Salad

I have been thinking about making this ever since a friend shared this recipe with me. Every time I make one of Melissa Joulwan's Recipes from her website or from her cookbook Well Fed, it is always delicious! I made a couple of changed to the recipe (click to view the original).

First, I used a 2 lb pork loin because it was what I had on hand. I prepared the spice mix as written except I left out the coriander. I rubbed the spice mix into all sides of the pork and then placed it in the slow cooker. For the marinade, I used 1/2 cup of fresh squeezed lemon juice, juice from 1 lime, and 1/2 cup of Orange juice, and about 1/2 cup of water. I poured this over the pork and set the slow cooker to low for about 8 hours.

Let me tell you... When I came home, it smelled soooo good in this house. And the pork? Tender and falling apart! It was so delicious. I decided to serve it salad style on a bed of lettuce and topped with salsa, Wholly Guacamole, diced tomatoes, and crumbled plantain chips.

 

I wish you could try a bite. You'd love it.

 

Next week I plan to make this again, but as it is written in Melissa's recipe with stovetop preparation. I will let you all know how it goes!

 

Ok friends... it is growing late and I am pretty sure there is time for one episode of Gossip Girl before bedtime. So.....

 

Xoxo...

 

Confessions Girl...

 

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Confession Time: How to Eat More Veggies!

I think it's confession time. Most times, I give you recipes, or cute stories about my little girl Sadie, or stories about exercise. But this blog is called Confessions of a Former Couch Potato because I will also be honest with you. As long as you promise not to judge me. This is a safe place, right?

 

Here's a little secret about me. Whatever I wear to church on Sunday...I wear it to work on Monday. Pretty much every week. Getting dressed in the morning is such a chore. It's so easy to just throw the same outfit back on. Besides...how dirty are you going to get while sitting in church?

You want another one? Sometimes...after I teach my Tuesday night Zumba class...I just blow dry the sweat out of my hair and skip washing it. (I know, gross, right?) But seriously...it's so hard to go through the blow dry-flat iron process knowing I am just going to teach again in 2 days. (Don't misunderstand... I still shower. But the hair is dirty.) Ironically...the days my hair is the dirtiest are the days I get the most compliments. Go figure.

How about another one? I trick my kid into eating vegetables. There, I said it. And if you are a mom out there with a picky eater (or a girl out there with a picky boyfriend or husband), I am gonna encourage you to do it, too.

Today's post is:

CFCP Top Ten Tricks and Tips for Eating More Fruits and Veggies!

10. Ask the kids or significant other to help out in the kitchen. I think kids (and men and women) take more ownership when they have helped to prepare something. Give choices. But don't ask, "What do you want for dinner?" Because if you do, you are opening the door for answers like "Pizza!" Instead, ask, "Do you think we should have carrots or peas with the burgers tonight?"

9. Once you've got them in the kitchen, ask them to help taste-test. I have gotten my 4-year-old to eat more veggies and fruits this way. "Can you taste-test these cucumbers for me?" As she is taste-testing, she finds (shocker!) that some veggies aren't as bad as she thinks!

8. This tip is one I heard from a friend. It seems that kids are always looking for snacks right at dinner time. I know every night as soon as I start cooking, the little one comes wandering in asking for snacks. Often, I will cut up some veggies on the counter and leave them out. When she comes asking for a snack, I say, "Here! Have one of these!"

7. When in doubt...DIP. I know, in a perfect world, our kids would eat their veggies without needing dip. But if a little ranch helps... go for it. In the long run, I really don't think it will hurt them that much!

6. Blend. I've tried many ways to get my little one to eat spinach. She always turns up her nose. However, I threw some spinach in a blender with some ice, coconut milk, and a frozen banana. Guess what? She loved it. Here is a recipe that I love!

5. Make noodles out of them. Lately, I have been making zoodles like crazy. (Zoodles = zucchini noodles!) What kid doesn't like noodles? They come out of the womb liking them, right? Well, a simple gadget (julienne peeler) makes it possible to have noodles that are secretly a vegetable! Top them with spaghetti sauce, meatballs or make them into Paleo Shrimp Scampi (recipe coming soon)!

Here is my favorite way to make zoodles!

 

4. Get a head of cauliflower and make rice or mashed cauliflower. I have completely fooled my child more than once with the "riced" cauliflower and the mashed cauliflower. It really works. Try it.

Riced Cauliflower (I like this method)

 

Mashed Cauliflower

 

3. When I make chili, if I have carrots on hand, I always grate one or two and sauté them with my onions. With the orange color, they blend right into chili and no one knows they are even there!

(There are carrots in there!)

2. Make them into "fries." I hate to say it, but a packet of French fries is always gonna be more exciting than an apple. However, Sadie loves for me to make her "apple fries." I usually give her a little ramekin with organic peanut butter or almond butter to dip them in and she is happy as can be!

1. Make your own salsa! The jarred varieties at the grocery store are often full of preservatives, but when you make your own, you know it is fresh and free of chemicals! I like to put out celery or cucumbers for dipping (hello, double dose of veggies!) and let her go to town!

Click here for my salsa recipe!

 

If you have a picky child (or significant other!) I hope that one or more of these little strategies works for you! Have tips or tricks of your own? Please share by leaving a comment at the bottom of this post!

 

 

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