Archive for February, 2010

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Valentine’s Day Special Event, Admit One

Wednesday, February 17th, 2010

We decided to do something different this year.  No breakfast in bed or steak dinner.  Just a fun day with each other. So we took an early morning drive up to Mountain High in the San Gabriel Mountains for a day of snowboarding.  The weather was perfect.  Warm and beautiful, just the way we like it.

The mountain was busy but we found some trails that had a lot less traffic and enjoyed a solid 4 hours of snowboarding.  Then the The All-Star tried to be a little more All-Starry than he actually is.  He landed the jump fine the first time around.  It was the second time when we tried to get the perfect camera shot that the accident happened.

Oops bad idea

As the ambulance backed away from the mountain first-aid station, he smiled, I smiled back. Bye Valentine.

One helicopter ride for him, and an hour drive for me later, we were reunited at the Antelope Valley Hospital for pain killers and x-rays.

john xray

Together again. That is until they wheeled him off to the operating table.

And as I sat there in the OR waiting room, alone and worried, watching China’s short-program duo break their own world record, I realized what better way to show you care than to be there for the one you love.  Sure it sucked, and I wanted to cry a couple of times, but I knew I had to be strong when they wheeled him back out. Later, as I tried to sleep in the chair next to his hospital bed, holding his hand, I decided that that was what Valentine’s Day is really all about.  I was showing my favorite that I love him and in the best way I know how. I was by his side when he needed me.  And when he looked up and apologized, I finally let a few tears drop and assured him that I was just happy that he was okay, and that we were together.  And I meant it.

John morning after surgery

Monday morning after a long night and a long car ride, we were finally home, safe and almost sound, and there was a sweet surprise awaiting me there. Thanks baby!  I love you too!

Valentine's Day Flowers

Apparently, he took these out of their hiding place when he ran back in on Sunday to get the camera.  Stupid camera, the cause of all this.

So that was my holiday. The important thing is that he’s okay and while he’s in a lot of pain now, and may be for a while, it was just a couple of broken bones and they will certainly heal. And he’s in for a couple of weeks of coddling and special attention. Valentine’s Day should be every day, right? Looks like it will be.

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Posted in Cultivate Your Wellness, The Holidays | 5 Comments »

Fish Soup…Otherwise Known as Chowder

Saturday, February 13th, 2010

Last night I made my first chowder. I was numb-scully calling it fish soup not thinking that it was “duh” – chowder.  Anyway it was delicious and worth sharing with you all.  If you’ve never made chowder, I encourage giving it a try.  It was nice and light and I felt sort of humbled eating it.  Not sure why, maybe it was the mushrooms…in the soup.  They gave it a real earthy feel.

Tilapia and Corn Chowder

tilapia chowder

Ingredients

  • 2 slices of bacon (optional of course)
  • 1 teaspoon canola oil
  • 1 stalk celery, diced
  • 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 Yukon Gold potato, diced
  • 2 cups fresh corn kernels, (about 4 ears)
  • 2 cups white mushrooms (sliced)
  • 1 1/2 pounds tilapia fillets, cut into bite-size pieces
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup half-and-half
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh chives

Directions

  • Chop bacon and cook in a large pot over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
  • Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes, mushrooms, and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
  • Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Notes from the cook: I didn’t have chives but did have some scallions so I used those as the garnish.  Tasted good.  Also, if you’re not using bacon, you’ll want to add a little more oil to saute the veggies.  Oh yeah, and I modified this recipe from one found on EatingWell.

Enjoy!

And happy long weekend! It’s a beautiful day out in Southern California and we’re going out to play!

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Posted in Nutrition | No Comments »

A Better Bowl, A Better Serving

Friday, February 12th, 2010

I think I’ve mentioned before that I’m reading a lot more these days and revisiting books long since returned to the shelf.  One of these books is One Bowl by the author Don Gerrard.  His goal is to help you appreciate and savor your food, all the while learning to eat less, and essentially healthier,  lose weight, and reach enlightenment (just kidding about the last one).  But it definitely inspires “thoughtful eating.”

One Bowl

Gerrard encourages readers to find a bowl, make it special to you, and to eat all of your meals, even sandwiches, from this bowl.  You don’t have to do this forever but it’s recommended until you get used to the change of eating habit.

I have notyet  purchased “my bow”l, but what I have invested in are some smaller bowls, as well as a set of Pyrex storage containers. My favorite of the assorted set is the 2-cup size.  They are a perfect fit for my work-week lunches, and since they’re made of glass, I don’t have to worry so much about popping them in the microwave.  No evil BPA’s leaching into my leftovers!

At first The All-Star was distraught over the size of these 2-cup containers.  He thought they couldn’t hold nearly enough good to feed his hungry lunch-time belly.  I urged him to trust me and he quickly learned that it was just enough!

bowls

Many diets encourage the use of smaller dishes to keep you in “portion control” and I can vouch for this first hand.  When the meal is done, I’m always satisfied but never too full and it feels good.  My weight is maintained and I never find myself hitting that after lunch wall with the dreaded “tummy-itis.”

I bought my perfect Pyrex containers at Amazon.com for $40.  They also sell smaller sets and you can probably find them at Target or another place like that.  The small bowls for home were a score at Big Lots.  Just a dollar! How awesome is that?

How do you keep your portions in control?

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Posted in Check this Out, Nutrition | 1 Comment »

Chicken and Cauliflower Curry

Thursday, February 11th, 2010

Here’s another recipe featured by The Food Network. It’s a Giada de Laurentiis.  I really seem to like her recipes the best. It must be the Italian in me.  As always I changed some things and I’ll probably change some more the next time I make it but the gist will still be there.  The original recipe called for chicken thighs, a pound of lentils, and one head of cauliflower.  The recipe below is a little different.  I used chicken breast and would recommend half the lentils and twice as much cauliflower. Give it a try and enjoy.

Chicken and Cauliflower Curry

Chicken and Cauliflower Curry

Ingredients

  • 3 tablespoons canola oil
  • 6 cloves garlic, minced
  • 2-inch piece fresh ginger, minced
  • 1/2 cup prepared red Thai curry paste
  • 3 cups chicken broth, low-sodium canned, or homemade
  • 2 cups whole milk plain yogurt
  • 6 bone-in skinless chicken thighs, about 2 1/4 pounds
  • 1 1/2 tablespoons kosher salt
  • Freshly ground black pepper
  • 1/2 lb red lentils, rinsed
  • 1 large head cauliflower, broken into large florets
  • 2 (16-ounce) cans chickpeas, drained and rinsed
  • 1 bunch fresh mint or cilantro leaves, chopped
  • 1 lemon, cut in wedges

Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

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Posted in Nutrition | 4 Comments »

Eating Well

Wednesday, February 10th, 2010

I found this website that I really like: EatingWell.com.  eating well webpage

I think Eating Well started as a magazine but who needs paper when you’ve got all their delicious recipes and diet help right at your web-browsing fingertips.  I especially like their Diet, Nutrition and Health section where you can find descent information about food and your health as well as special recipes for those with specific diet needs, ie. gluten free, diabetes, low calorie, etc.  They also include nutritional facts, which is always good.  I’m certainly not saying this is the end all website of healthy cooking but like I say, “when in doubt, go home-made” and this is another great resource for adding healthy choices to your personal recipe collection. 

As always, use your discretion and make healthy diet choices that are best for you.  When in doubt, follow the advice of your doctor.

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Posted in Check this Out, Disease Awareness & Prevention, Nutrition | No Comments »

Baking, Art and Football

Tuesday, February 9th, 2010

Well, Super Bowl Sunday turned out to be a lot more eventful then the actually Superbowl.  I’m sorry, but did anyone else think that game was a little boring?  For me the highlight of those four hours was The Who’s performance. Great light show!

Anyway. In the morning I made Irish Soda Bread.  Not exactly a healthy-as-can-be choice but what’s a little bit of bread now and again?  (Oh, I feel like I’m going to health-nut hell for that one)  If you dare, check out my recipe page for the recipe.  And if anyone out there has a gluten-free/vegan/healthy variation of your choice,  please share with the class.  Here’s what my baking mess looked like.

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I am such a messy baker.  They even look messy baking in the oven.

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This bread is so good though.  It’s worth the clean-up.

After the bread-making extravaganza, we were off to another museum.  This time it was the Bowers Museum in Orange.  The Art-Student, as I am now calling him, needed to go there for an assignment and I was happy to tag along.  I believe part of my path to wellness is being cultured and looking at art is a great way to do it. Bowers is a small museum exhibiting mostly early Californian art.  At present, however, they are exhibiting the ancient arts of China. Very cool.  They are also showcasing Chris Rainer who documented through photography the culture of New Guinea.  Very intense.

This was my favorite piece…I really love paintings of market places.

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The Art-Student fancied this piece done in pastels…He tried to do his own pastel piece tonight but realized he had no fixer.  Anyway know what to use to fix pastels?

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We both agreed that this chess set was amazing.  The carving detail was incredible…

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So that was our culture for the day.  We then went on to watch the Colts give it up to the Saints, who deserved to win anyway, in my opinion.

And now it’s Monday.  I felt kinda sickly this morning and cruddy all day.  I feel better now and just completed another baking escapade.  I’ve been baking a lot lately and I’ll tell you why…I’m terrible at it and this bothers me greatly so I need the practice.  I like to think of myself as a pretty good cook but baking is just not my forte.  Those who are good at it, hats off to you.  Perhaps next time you can bestow on me some your magic touch or whatever it is.  Regardless, tonight I made vegetable muffins.  I know it sounds weird, but they are actually pretty good. Think of it more as bread with veggies in it.  I figure they will be good for an on-the-go breakfast.  Maybe with a hummus spread.  This recipe can also be found on the recipe page.

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I’m excited for tomorrow.  I’m making a Chicken and Cauliflower Curry in the crock-pot, with a few of my own modifications, of course. Stay tuned to see how it turns out.

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Posted in Cultivate Your Wellness, Nutrition | 2 Comments »

Two More Rainy Days & A Field Trip to LA

Saturday, February 6th, 2010

Well it’s raining again.  We have had more rain in the past two weeks then I’ve seen in the whole 2 1/2 years I’ve lived in California. I’m definitely not complaining. I’m actually quite jealous of all you lucky East-coasters and your two feet of snow.  I’m serious, I love the snow.  I don’t mind the rain either and we certainly need it. Although, now everyone is worried about mudslides.  Always something to worry about.  Anyway, since we aren’t snowed in and only just a little damp, The All-Star and I were able to take a casual drive up to LA yesterday for a visit to The Annenberg Space for Photography where they are having a pretty awesome exhibit on sports photography.

1

On the drive up I figured we were just going to look a few photos of game winning touchdowns and record breaking home runs, but it was so much more than that.  Hundreds of photos of some of our countries greatest athletes, taken by two of our countries greatest sports photographers, Walter Iooss and Neil Leifer, where displayed in both print and digital galleries. I don’t think I understood the magnitude of talent our athletes possess until I saw this exhibit.  A collection of single moments, of the momentum and determination of the spirit, and the agility and power of the flesh. I immediately became in awe of these modern day gladiators, and of the men who took their pictures. It was pretty friggin cool!

The rest of the day was lazy. As rainy days should be.

Today I worked in the morning, then went on a quest to find a mortar and pestle set.  I have wanted one for quite some time and decided today was the day I was getting one. I quest was successful and I returned home joyful. Watch out boys. I am now armed for nut crushing!

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I was also excited to find the books I ordered from Amazon waiting for me.  Without TV I now have lots of free time to read.

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Tonight will prove to be another lazy night. The Art-Student (a.k.a. The All-Star) has a lot of work to do, so we won’t be bringing down the house or anything.  I’ll probably continue with the book I’m already reading, The Spectrum by Dr. Dean Ornish.  I don’t know much about it, but so far it’s informative and not too radical for the average reader. I’ll let you know what I think and keep you posted on any other good reads I find.  (p.s. While I tend not to be swayed by the opinions of others, if you know anything about this guy besides what he’s written about himself in the book, drop me a line.  I’m curious to hear what the masses are saying).

Bye for now.

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Posted in Cultivate Your Wellness | No Comments »

Chili Craze

Friday, February 5th, 2010

It seems that chili is in season this time of year and I’ve unknowingly joined the trend.  I’m not sure where I got the idea to make it.  Perhaps in was the undeniable force of a collective consciousness. Whatever the reason, I was craving it, so I made it, and it was delicious.  Since my own personal chili-party, I’m seeing other bloggers sharing their favorite chili recipes with cyber space, so I thought I’d jump on the bandwagon too.  I found this recipe while looking for something to warm my winter-chilled belly.  It seemed like the perfect dish.  I hope you’ll try it and enjoy. (p.s. It’s a slightly modified Giada recipe. Hi, I’m Laura and I’m a Food Network junky.  Two months sober. I don’t have cable.)

White Bean and Chicken Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) Northern white bean, rinsed and drained
  • 1 bunch fresh spinach, rinsed, stems removed, and chopped
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning

Directions

In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

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Next time I’d like to add some crushed tomato and see how that tastes.  I craved a little acidy-sweet. Maybe even a little Cholula would do the trick!

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