Tuesday, June 27, 2017

Pan seared Salmon with a tomato, onion and green olive relish

Pan Seared Salmon with Tomato, onion and green olive relish

  • - 6 oz. salmon fillets
  • - small onion, diced
  • - cloves of garlic, minced
  • - medium tomatoes, diced
  • 1/2 cup  - pitted small green olives, sliced in half
  • 1/3 cup  - capers, in brine drained
  • 1/2 tsp - oregano (grounded)
  • 1/4 tsp - marjoram
  • 1 - bay leaf
  • 1/2 tsp - salt
  • 2 tbsp - cilantro, minced
  • 4 - lime wedges
  • 1 tbsp - olive oil

    1. For the relish, in a pot, fry the onions and garlic in a tablespoon of olive oil until soft and translucent. Add the tomatoes, olives, capers, oregano, marjoram and bay leaf.
    2. Cook over medium high heat for about 10 minutes to reduce liquid and concentrate the flavors. Taste it and add salt as needed.
    3. To get crisp the fish and brown on the outside, you need to dry the surface, use paper towels to remove as much moisture off the surface as possible. Start heating a pan over medium high heat.
    4. When the pan is very hot, lightly salt and pepper both sides of the fish. Add a splash of oil (or cooking spray) to the pan and swirl to coat. Put the fish into the pan and do not touch until it starts turning brown around the edges. Turn the fish over to brown the other side.
    5. When it’s cooked, plate the fish. Stir the minced cilantro into the relish. Cover the fish with it and garnish with some spare cilantro leaves and a wedge of lime.

    Saturday, June 17, 2017

    The easiest stuffed chicken marinara eva!

    Stuffed Chicken Marinara

  • 1/3 cup shredded mozzarella
  • 10 ounce package frozen spinach, thawed with water squeezed out
  • 4 ounces of cream cheese
  • 3 whole chicken breasts
  • 1 tablespoon olive oil
  • 2/3 cup of all natural, tomato basil sauce
  • 3 ounces mozzarella slices
  • 1 teaspoon of Italian season
  • 1/2 tsp of garlic powder
  • salt and pepper to taste

  • Instructions;

    1. Pre-heat your oven to 400°F. Place the cream cheese, mozzarella, and spinach in a microwave safe bowl. Heat for about 1 1/2 minutes, or until the cheeses melt a little and can be easily mixed together. Mix the filling and add salt, pepper, garlic powder and Italian seasoning.

    2. Cut horizontal slices across each chicken breast, make cuts deep but without slicing through the chicken.  Season the chicken with salt and pepper.

    3. Stuff the slices with the cheese filling.

    4. Brush olive oil on top of the chicken. Cook for 20-25 minutes, or until chicken reaches 165°F.

    5. Switch your oven to the broil. Top chicken with sauce, and mozzarella. slices.

    6. Broil until cheese melts and starts to brown about 5-7 minutes.

    Each breast roughly comes out to be 338 Calories, 18g Fats, 2.6g Net Carbs, and 38g Protein.

    Monday, June 5, 2017

    You'll have to excuse my dirty mirrors😬But here you have it, my 90 results with Body Beast. I lost 22.6 pounds and 10.5 inches. But I think what I gained is so much more important. I remember when I first gained all this weight.  I was so ashamed of my body. I didn't want anyone to see it, especially my husband. If he walked into the bathroom or bedroom and if I wasn't dressed😦.......or if I was getting out of the shower 🙈I damn near killed myself trying to cover up everything that was hanging out. But the other day with complete and total confidence and my husband in the same room, I took off my shirt in his full view.... with pride and proud of my body for the first time in 17 years. 

    That meant so much more to me than that number on the scale. The way I feel about myself and the way I feel about my body...that's what I treasure most. 

    I'm on such a high from this that I'm thinking of starting a free group. I just want to pay some of this forward. Would you be interested?

    Friday, June 2, 2017

    Your life is on the other side of fear.

    1. Happy Friday, you know what I was just thinking? Of course you don't, so I'm gonna tell ya...lol. I was thinking about the things that hold us back. This morning as I weighed myself and noticed how much closer I am to my goals. I started to think about getting there; what happens when I get there? what happens after I get there? what happens if I lose focus before I get there? Seeing more of my success this morning evoked feelings of fear. Isn't that strange? 
    2. I've known ...for a while that although I was miserable being heavier and eating crap, there's a certain level of comfort there. In my misery was familiarity, I knew what to expect. But this is not familiar. I don't know what it's like getting there and to continue moving forward is unchartered territory. I don't know what to expect. I don't know what it's gonna be like and that's a little scary...even though I know I want it.
    3. Those feelings alone: the fear, the uncertainty can be all it takes to send you into a tailspin and ruin all your hard work. I'm going to be completely transparent right now....I'm a little scared. I'm scared of "what if I fail" and "what if it's not enough"?
    4. Enough of what I don't really know. I'm thinking it might be "what if it's not enough to make me happy" or to make me feel whole or complete. But you see that's how this journey goes. Weight-loss is way more than about what your putting into your mouth and how often you move your body. A lot of times it's deeper issues. Not feeling worthy or capable. Now while I don't completely understand all of the feelings I'm having right now, what's important is that I recognize it, do my best to work through it and channel it into energy to fuel my workouts. That's all I really can do. As much as I'm afraid, going backward just isn't an option. Moving forward, even if it's one small step at a time is💛. Happy Friday