Archive for Healthy Eating

Creative Lifestyle Changes

It’s hard to say “diet” and stick to it.  If you call it a diet it sounds like you are sacrificing every good bite of food to never be enjoyed again.  We are trying hard not to think that way.  We are trying look at lifestyle changes that are incorporated into our lives.  No one food is out…it just has to be enjoyed differently, and something has to be traded out for it.  Can he still have a beer?  Sure….just  not with a high carb meal.

Last week we went to Rocky’s Pizzeria, our favorite local pizza place.  Thin crust, greasy, lots of bad for you stuff.  We decided to go at lunchtime, when you can order a 1 or 2 piece special.  We each ordered one slice of pizza.  And we used knife and fork and those pieces last 20 minutes.  20 mouth water minutes.

Tonight we made our own pizza.  We went with the cauliflower crust that everyone has been raving about.

Margherite

It was simple and tasty, although many dead Italians are, I’m sure, rolling in their graves at the nerve of us calling it PIZZA.

Cauliflower crust pizza
1 pkg frozen cauliflower
1/4 c grated parmesan 
s&p
1 egg

Preheat oven to 400. Line cookie sheet with parchment. Lightly spray with olive oil. (I have an evoo mister that I used.)

Using salted water, steam cauliflower for 15 minutes or until really tender. Remove from heat and chill. In the bowl of a food processor put cauliflower and process until finely chopped, it look kind of like rice.

Mix cauliflower with remaining ingredients. On the parchment, pat the dough out into a 12 inch ‘circle’. Bake 20 minutes until golden brown.

Add topings, then bake until cheese melts.

We both agreed that this should not have a heavy red sauce, the sliced tomatoes worked well. Ours was topped with sliced tomatoes, basil and mozz.

dinner

Healthier Habits

Hubby had some not-so-good news last week when he went for his doctor appointment. He was told he is pre-diabetic, which wasn’t all that surprising. Like many of us, he has been battling his weight since retiring from the Navy.

At one time we kept a very healthy diet. Lots of white meat, veggies and no sugars. Over the last few years those habits had slipped away. Time was a big factor, we were both working long hours and then my medical issues kept me off my feet for any period of time.

Well, now its time to pay the piper. First thing I did was as my food friends, whom I’ve been chatting with online for almost 20 years, for suggestions and advice. As always, they came thru with some tried and true lifestyle changes.

This past week I worked hard at making healthier dinners that are filling. First up was Chicken in a Summer Squash Sauce, served over brown rice.

I went looking for a recipe that included chicken and zucchini since that was what I had on hand. After looking at several for inspiration I ended up going a different direction with it.

Chicken in a Summer Squash Sauce
Serves 6

12 oz Chicken Tenders
2 tsp Olive Oil
1 tsp *Ancho Chili Powder
1 tsp Dried Oregano
1/2 tsp Kosher Salt
Ground Pepper
1/2 tsp Chili Pepper Flakes
1 small Sweet Onion
4 Cloves Garlic (more or less to taste)
1 Yellow Squash
1 Zucchini
1 15 oz can Fire Roasted Tomatoes

Combine seasonings in a small bowl. Sprinkle half over chicken tenders, reserve remaining.

Chop onion, garlic, squash, zucchini and place in the bowl of a food processor. Add tomatoes and reserved seasonings. Pulse to desired texture.

In a large skillet heat olive oil over med-high heat. Brown chicken on all sides, set aside. Add sauce to pan and bring to a simmer. Add chicken to sauce, bring back to a simmer and cover. Cook on low for 45 minutes.

Serve over brown rice.

In a large skillet heat olive oil med-high heat. Brown chicken tenders on all sides, remove to a plate and cover loosely with foil.