Here Fishy Fishy…

I remember when I was younger I had a huge aversion to fish, like many children do.  The texture, flavor, and smell are unlike anything else.  I used to fight my parents to not have to eat it, used to get chicken or something of the sort at Red Lobster if we went there (and yumm, yes, the biscuits).  As I got older, I started to LOVE fish.  All kinds of fish.  And SUSHI.  Oh, what would I do if I didn’t have sushi?!

When my mini me got diagnosed with food allergies to Milk, Eggs, Peanuts, Fish, and Shellfish, my thoughts immediately went to  what she couldn’t have, and how we were going to be able to find foods for her to have.  I worked thru it.  I found substitutions for some of our favorite foods and got creative in the kitchen.  We ate less processed foods than ever!  We found that Oreos are actually Vegan, so she could have small indulgences like the rest of the kids she knew as she grew up.

Earlier this summer, we had our annual allergy appointment where the doctor did a skin test for some of her allergies.  We were ESTATIC to find that she could eat fish and shell fish.  She was so excited to be able to eat fish and shellfish, even though she had never tasted them before.  Just given the opportunity to eat something she has never been allowed to had her all reved up.  We bought some fish sticks the very next day (I figured that was a safe bet for a 3 year old to try fish for the first time) and cooked them up.  She sat down and tried them.

She LOVED fish.  I was so scared that she was going to not like it, and we would have gone thru all of the testing for no reason.  Since then, we’ve had shrimp, salmon burgers, and pollock burgers, all of which she loved.

Last night was the true test… I had plans to make fish tacos.  Not too extreme, but still something I would picture a 3 year old eating.  So I went ahead and started making them.  I didn’t write down a recipe, but it was simple enough that I’ll give details below.  I even had some slaw and avocado to put on top.  I tell you, this small child of mine will try anything once!  I put a taco together for her, and was expecting her to try it and hate it… But she didn’t!  She loved it!  Devoured the whole thing in a matter of minutes, and asked for more.  She makes my heart smile – her courage and adventurous nature makes me so proud to be her mom, and makes me want to continue to strive to be better in every way.

Oven Roasted "Blackened" Tilapia Slaw Slaw & Avocado Smart & Delicious Mini Multi-Bran Wraps Tilapia with Seasoning

Oven Roasted “Blackened” Tilapia Tacos with Slaw

  • Tilapia seasoned with chili powder, cayenne pepper, oregano, salt, garlic powder, and onion powder
  • Baked for about 15-20 at 400 if frozen (which mine was because I didn’t think far enough ahead to take out of the freezer), less if fresh or thawed
  • Cole Slaw Mix combined with Walden Farms Thousand Island dressing and put in the fridge while baking

I topped small multi bran tortillas with some crumbled tilapia, a bit of slaw, and some chopped avocado.

I hope you enjoy if you give it a try!

Who got me a stripper??

It has been a busy week and a half for me!  Just about two weeks ago I got to help one of my best friends celebrate her 30th birthday with an amazing party at a local bar.  I donated a hotel room to the cause, which was the site of a little girl bonding time while we were getting ready and an after party.  Of course, it wouldn’t be a party that I was at (or hosting) unless there was a random pop-in by the police.  IMG_7651No… We weren’t that awful!  I am in my 30s… I am somewhat respectful (shush).  The people a few rooms down weren’t all that respectful, though, and filled the hall with some very rank weed smoke.  Blech!  The cops heard our music, stopped by, and of course I made friends with them.  Sometimes, making a police officer laugh (in this case five police officers laugh) is enough for me.  Brings me back to my birthday when my cousin, Sarah, and I moved into together when I was right out of college.  We were pre-gamming prior to going out to the bar when there was a pounding on the apartment door.  Me, being me, got up to answer the door and on the way to the door says loudly… “Which one of you guys got me a cop stripper???”  I open the door, and who else would be standing there but  a police man.  I don’t know whose face was more red… Mine or his.  Turns out he was looking for the previous resident.  Good laughs all around for that one.

The Monday after my friend’s birthday I started the Whole30 again.  I did this downloadonce before a few years back to help get my body rid of toxins and launched into a year of paleo eating.  I have pretty much eaten clean since, taking learning’s of my paleo stint into my cooking, but felt the need to get my system clean of hormones and toxins.  I’m now a week and a half into it and feel pretty good.  Not going to lie… The first few days were hell… My body wanted SUGAR!!!!  I stayed strong and maintained composure (sorry to my coworkers if I was snappy last week).

Last night I wanted to do something different for dinner.  I was doing just meats or eggs and veggies for dinners and lunches since I was low on time, but last night I felt inspired.  I had a leftover cooked acorn squash from the previous night that I wanted to use for D and I, and I wanted to stuff it.  One of my favorite acorn squash recipes is a turkey stuffed acorn squash with rice and butter and cheese… Well, three of those things are not allowed on the Whole30, so I got to brainstorming, and this is what I came up with.

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Creamy Cauliflower and Zucchini Rice

Ingredients

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  • 1 head of cauliflower
  • 3 medium zucchini
  • 1 medium onion
  • 2-3 cloves of garlic
  • 2T bacon fat
  • 1 cup coconut milk (canned, light or full fat)
  • 1T nutritional yeast
  • 1t sea salt
  • 1t black pepper
  • 1t herbes de provence

Directions

  1. Prepare food processor with the shredding blade attached.

2.  Slice cauliflower so that it fits in your food processor funnel, and go to town. Mini Me enjoyed helping me with this.  She was the official button-presser.

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3.  Once all of your cauliflower is “riced”, pour into a bowl and set aside. Cut the ends off the zucchini, and shred away!  Pour into a bowl and set aside.

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4.  Repeat shredding process one last time with the onion and garlic cloves.

5.  Heat a large skillet over medium heat. Add 2T of bacon fat until melted.

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6.  Pour in onion and garlic combination and sauté for a few minutes (until fragrant).

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7.  Add coconut milk, cauliflower, zucchini, nutritional yeast, salt, pepper, and herbes de provence. Stir to combine, reduce heat to low, and simmer for 12-15 minutes stirring occasionally.

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This cauliflower rice can be used alone as a side, topped with a meat, over easy eggs (yummy breakfast this morning), or as a stuffing for various other vegetables.  Hope you enjoy as much as we all did!!

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Makes around 6 large servings.

Cal – 145, Fat – 9g, Carb – 15g, Protein – 5g

Pepperoni…what??

It’s Friday, it’s Friday, it’s Friday!! Now imagine me doing a little dance while singing that (off tune, most likely). It has been a week of ups and downs. A week of refocusing on nutrition and exercise. A week of nose-to-the grind working in the office. But… It’s FRIDAY!!

Friday’s used to mean ordering takeout sushi with D, and waiting until Mini Me went to bed so we could eat our sushi in peace and watch a movie. There was generally overindulging in food (yum sushi) and sometimes alcohol. Over the past few weeks I realized that things I was doing in the past have not been helping me reach my weight loss goals. I’ve been diligent on hitting my macros this week, inspired by my friend, Austin, and have reaped the reward… A 4.2lb weight loss this morning! Wooo!

As a mini celebration and a treat to myself, I wanted to have a munchie while watching a movie tonight. My macros didn’t allow for my second favorite food today, either… Popcorn. So I set off in search of something flavorful and crunchy (yes I had veggies today) to munch on while relaxing.

Enter… Pepperoni Chips! These little want to be chips are packed with protein and have little to no carbs. They do have a bit of sodium, so remember to keep drinking your water!!

Pepperoni Chips

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Ingredients:

Pepperoni

Directions:

1. Slice pepperoni thinly, or buy precut slices.

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2. Layer a paper towel or two on a plate to absorb any grease. Lay slices of pepperoni on the paper towel covered plate and cover with another paper towel to help minimize any splatters.

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3. Microwave a large plate of slices for 3-4 minutes, or until the centers don’t feel rubbery. Blot extra grease from the top by lightly pressing on the top paper towel.

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Note: my pepperoni didn’t completely crisp up until about 5 minutes after removed from the microwave.

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Now, sit…enjoy…and let’s start our movie!