A few weeks ago I received a copy of Keri Glassman’s new book, The New You and Improved Diet: 8 Rules to Lose Weight and Change Your Life Forever (it’s on the the Kindle too).
I was very excited for this book because Keri’s 3 taglines for this book are:
- Eat more, not less!
- Catch some zzz’s!
- And have more sex (you heard me!)
Sounds like a plan anyone in their right mind would want to follow and enjoy following – nothing like the typical restrictive diet.
Keri catapults you right into her plan. She intros a quickstart “Eight Foods Cleanse” early on – page 27 to be exact. I figured if I am going to give this book a proper review (to come…) I should at least try out the cleanse. To be honest, I haven’t ever really followed a proper “diet” plan. I generally just try to eat less/move more. I’m really interested to see if I feel any different at the end of this “cleanse”. In the past I’ve tried doing the “raw/juicing” thing, “macrobiotic“, etc…
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Time for some Friday Fun Foods!
Here is a vegetarian breakfast:
- pita + tomato + avocado + cheese (grilled)
A vegetarian lunch:
- pita French toast (whole eggs + almond milk + cinnamon), honey, cream cheese
- spinach sauteed in butter + cream cheese
And a pescatarian shrimpalicious dinner:
- 2 sweet potatoes cut into fries with coconut oil and ketchup
- shrimp and spinach cooked in butter and peanut dressing
Sometimes I think my blog should be called “Better With Butter”. Do you have funny blog-name ideas? (For your blog or for mine.)
I am off for some R&R. And Burn Notice.
Happy Friday! (I have a bunch of great Saturday Links for tomorrow, so come back in a day.)
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Blogger ate my photos! Pictureless post today…
My oh my have I been lazy…
More tilapia! Another marinade, this time with fruit.
Nectarine Tilapia (serves 2)
- 3 tablespoons soy sauce
- 1.5 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon dijon mustard
- 1 tablespoon honey OR 1 tablespoon orange juice (I used OJ)
- 2 teaspoons minced ginger + juices
- 1 nectarine, chopped
- Mix together all of the marinade ingredients.
- Marinate the fish for 30 minutes to an hour, refrigerated.
- Turn on the oven broiler. Remove the fish from the marinade and grill in the oven, about 3 -4 minutes per side.
- Meanwhile, heat the leftover marinade and peaches in a saucepan on the stove until the liquid boils. Serve over the cooked filets.
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Blogger ate my photos! A pictureless post today.
I think this may be my first attempt at Korean cooking. I have to say, it came out very nicely. At our favorite Korean restaurant, one of the Bobby’s favorite dishes is beef Bulgogi. Tonight I decided to do it with shrimp and lots and lots of vegetables. I love vegetables.
The bulgogi sauce came out a little thinner than it does at the restaurant (Four Seasons in Ithaca, if you’re interested). But, I think I might be better this way – it’s too gooey at Four Seasons.
As for the shrimp, we bought a big bag of frozen ones at Wegmans – precooked and deveined – and they’re incredibly easy to work with. Before you start making the marinade, just take out however many you need and defrost them in cold water. Change the water every time it gets really cold – maybe 2-3 times – and the process will only take about 10 minutes. Just enough time to make your marinade!
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Blogger ate my photos! This is a pictureless post.
Bobby loves rich, oily fish – salmon and tuna are his favorites.
But, I think I may have won him over to the side of light, white fish with last night’s recipe. This tilapia is flavorful and melts in your mouth. I got a huge Asian cookbook from my brother for Christmas, and looking at those recipes served as inspiration for this exotic dish. Asian food can be intimidating, but this recipe proves that good food can be simple and impressive.
First you make the marinade, then let the fish soak up the juices. You could cook the fish several different ways – I like to use a non-stick pan with a little bit of oil (or not, if it’s really non-stick), but this could be grilled as well. If you do decide to grill the filets, be careful – tilapia gets very delicate as it cooks.
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