Blackberry Cream Cheese Danishes

Good morning, world!

It's been a long week.  A very eventful week.  As a result, my diet is going to be changing a little bit.  As much as I'd like to stick with clean eating, it won't be a priority while we carefully monitor our funds.

I decided to kick off our weekend with this danish for breakfast.  Okay, so he requested it.  That's not a bad thing.  It's a recipe I found on Pinterest, so I can't take 100% credit for the idea.  But every recipe comes from someone and I've learned to adjust this one to fit my tastes.



4 simple ingredients:

• 4 oz. (1/2 block) cream cheese, softened
• 1 tube of crescent rolls
• 2 tbsp. sugar
• 12 blackberries

Preheat the oven to 375 degrees.

Make the filling first.  This will give the cream cheese a little extra time to soften up while you're preparing the dough.  Mix the cream cheese and sugar in a bowl and set aside.  Mine is extremely lumpy because I have no patience this morning...I promise that if you start with softened cream cheese, it will cream nicely.



Cover a cookie sheet with aluminum foil.  Remove the crescent rolls from the tube in 4 equal sections.  Two triangles = one rectangle.  Pinch edges together to keep the triangles from separating.



Place the cream cheese filling in the center of each rectangle and top with blackberries.



Join the corners of the dough to close the pastry:  top left corner with the bottom right corner, top right corner with the bottom left corner.



Bake for 15-20 minutes until they are golden brown.  You can serve them immediately, but be careful, they will be hot.  And the berries can burst during baking so there may be hot juice in the pastry.



Variations:

• We substitute Neufchatel cheese for the cream cheese as a healthier option...and I find that it tends to soften up a lot easier, giving you a creamier filling.
• You can really fill these with anything.  I've used cherry pie filling.  This was originally presented as a Blueberry Cream Cheese danish.  The sky is the limit.
• You can brush the pastries with apricot preserves (I've used peach preserves) to give them a shiny glaze a la Panera.  One thing I learned about glazes from preserves, however, is that you should thin them out a bit with a little hot water.

So simple, very little prep and minimal dishes.  This is my kind of morning!  Not sure what my next blog will be, but I'm keeping the camera nearby just in case.   I've had a request for Beef and Bacon Pie from my Game of Thrones cookbook...so we'll see what happens.

Hope everyone has a good weekend!

The Omelet

Back by popular demand!

Or I finally feel inspired...either way, here I am.

I've been asked about my omelets a lot lately.  It has become second nature to me, so when people tell me they don't know how to make an omelet, it surprises me.  I even saw an episode of The Barefoot Contessa where Ina admitted to not knowing how to make one.

I had a lot of practice at the beginning of my clean foods diet.  We kept a carton of egg whites in the fridge and it was daily practice to wake up, pour the coffee and make an omelet.  (This ended because the omelet is SO filling, I was feeling too full all the time)  They're really simple as long as you have your filling prepared ahead of time.  Of course, in my case, pico de gallo goes with everything so I'm set.



The ingredients:

• Non-stick cooking spray
• Milk
• Shredded cheese
• Filling of your choice (in my case, about 3 tablespoons of pico de gallo)
• Salt & Pepper
• Goya Adobo seasoning
• 2 eggs

Start by spraying your nonstick pan with the cooking spray and setting it over medium-high heat.

Crack the eggs into a bowl and add about a tablespoon of milk.  Sprinkle with Adobo...probably about 1/2 tablespoon, I don't usually measure it.



Whisk all of this together until little bubbles form around the edges.  Immediately pour into the pan and let it be.  Don't touch it!  Let it cook through like a pancake.  Once the top looks mostly cooked, add your filling to the left side (or right side if you are left-handed).  Top the filling with shredded cheese.



With a pancake-flipping spatula, fold the egg in half so the right side covers the filling.  Let it sit in the pan for a minute or 2 so that the cheese melts and can hold the omelet together.  Season with salt and pepper.



Mine is a little darker than usual because my phone decided to restart in the middle of cooking and I needed to get this picture.  Usually it'll be a nice golden brown...but hubby didn't complain and actually ate the whole thing.  This omelet was made with whole eggs but can easily be made with just the egg whites.  I prefer the egg white version.

So there you have it!  Pretty simple and very little clean-up.

Not sure what my next post will be, but I'm sure I'll find inspiration.  It's been a rough couple of months for me, but I figured out that I'd start pursuing a career in the Culinary field.  And since school is expensive and we're not in a good place for that right now...I get to try new things on my own and share them with you all.  Can't be a bad thing!

The Sweet Corn Soup

I have problems.

Anytime I watch Food Network, I transform my kitchen into an episode of Chopped.

Last night was no exception.

Earlier in the day, I thawed out a boneless, skinless chicken breast and poured some homemade Italian dressing into the Ziploc baggie to marinate.  I typically stock up on cheap packages of frozen vegetables (preferably the easier steam-in-the-bag variety) to make my nights easier.  For some reason, plain broccoli, plain peas, and plain corn did not sound very appetizing.  I wanted something quick and easy, so roasting the broccoli with garlic and olive oil after steaming it was completely out of the question.  That would require popping a whole bulb of garlic and making room in the oven with the chicken.  Plus...didn't really appeal to me.

So!  I finally decided to tackle a recipe I'd been playing around with in my head since Chili's discontinued it:  Sweet Corn Soup.  Of course, my recipe makes this dish extremely basic.  Chili's used fire roasted corn and peppers and other things.  In less than 30 minutes, I threw this soup together.



Here are all of your ingredients:

• 1 regular sized package of whole-kernel corn
• 4 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 large (or 2 small) cloves of garlic, smashed and minced
• 1/2 cup milk
• 1/4 cup flour
• Salt & Pepper
• 1/2 cup water (or more as needed)

Start by cooking the corn in the microwave while you prepare the roux.  In a non-stick skillet, melt the butter.  I didn't have the non-stick available, and the stainless worked just fine...just keep an eye on your butter.  Mine started browning around the edges.

Very similar to the Alfredo recipe, make a roux.  Add the garlic and let it cook for about 2 minutes, stirring occasionally.  Sprinkle with the flour and whisk until combined.  Mine clumped up pretty quickly, so be ready with the milk.  Pour in the milk and continue whisking.  The mixture will continue to cook and clump, add water as necessary to keep the mixture smooth.  Remove from heat, salt and pepper to taste.



By this point, your corn should be done.  Carefully remove it from the microwave and add it to a blender canister with a regular chopping blade.  Pour the roux over the top of the corn and make sure your lid is on properly.



Pulse several times until the mixture is completely smooth.  I considered leaving it a bit chunky, but that would be closer to creamed corn than soup.  You'll need to double check your seasonings after this step and re-season if necessary.



You can pour the soup right from the blender to the bowls.

At this point, I'm not sure which recipes will work and which ones won't, so I've gotten into the habit of taking pictures of everything every time I cook.  I got really lucky with this one.  Normally, I'd garnish with some chopped cilantro and probably a spoonful of my Pico.  I swear, that Pico goes with everything!

As always, I'm taking requests, so comment if you'd like to see me simplify a recipe or make a clean recipe of your favorite foods. 

(this is the point where I realize this recipe isn't exactly "clean" thanks to the white flour...once we have a little more money, I'll be exploring alternatives to processed bleached flour)

Avocado Chicken Salad

I hate mayonnaise.

Just so we're clear.

Before my decision to eat clean, I would use it to make Ranch dressing.  I'd eat it in potato salad, coleslaw and occasionally...hidden in a chocolate cake.

It was several years before I'd touch anything with mayonnaise in it...except Ranch dressing.  Ranch dressing will forever be the exception.

A few years ago, because of Cheree's recommendation, I bravely ordered a Napa Almond Chicken Salad Sandwich from Panera.  And fell in love.  Creamy, sweet, delicious chicken, dressing, grapes, almonds...celery?  Is there celery in that?

Regardless, I was smitten by a sandwich.

The other night, while surfing Pinterest, I came across this recipe.  Of course, mine didn't turn out like the original...for a few different reasons.  But I still love it, so here ya go.

What I used:

• 1 extremely large boneless, skinless chicken breast (recipe recommends 2-3, these were monsters so 1 was enough)
• 1 avocado
• 1/2 of a medium-sized onion (recipe states 1/4 onion)
• Cilantro
• 4 tbsp lime juice (recipe says the juice from 1/2 lime)
• Extra-Virgin Olive Oil
• Garlic Salt
• Salt & Pepper

So here's how this all went down...

Last night I baked my chicken.  I took a Pyrex square brownie pan, lined it with aluminum foil, and sprayed it with non-stick cooking spray.  I washed the chicken and placed it in the pan.  Sprinkled it with garlic salt, pepper and drizzled it with olive oil.  Then...I folded the foil around the chicken to make a little pouch and popped it into my 375 degree oven for 30 minutes.

I let it cool in the pan, transferred it to a bowl, covered it, and put it in the fridge overnight.

Before I had my breakfast this morning, I put the salad together.  It should go pretty quick...so long as your avocado is ripe.

Mine was not.

Not sure why this happens to me, the avocado felt fine and the stem area was the right color, but this thing was hard as a rock.  But I pressed on and peeled it the best I could.  One band-aid later...

I was back to it.  The recipe says to shred the chicken.  I diced mine and put it in a bowl.  I also diced my rock hard avocado and added it to the chicken.  Onion?  Same thing.  Diced and added to the bowl.  I chopped about 1/4 cup of cilantro and added that too.  Threw in the lime juice and swirled it with some olive oil, seasoned with salt and pepper, and tossed to make this beautiful dish.


And it's so delicious already.  It's currently "marrying" in the fridge for my lunch.  Of course...had the avocado been more ripe, it would have acted as a more delicious mayonnaise.  Instead...it's a stand-alone flavor and texture in my bowl.  And I'm not picky.

Unless it's mayonnaise.  Keep that goo away from me!

A Southern Girl...Can?...Survive?

Oh goodness, where to begin?

I come from a place where Sweet Tea is a staple.  It's the water of the south.

I live in a place where a half gallon of store brand (or Farmers!) Sweet Tea is a necessary accessory.  Just don't forget to write your name on the bottle in permanent marker!

So since my decision to start eating clean, I have glanced over several articles from various trustworthy names in healthcare.  I am proud to say that today, I have finally decided on the sweetener that is right for me.  This is my end all be all, bang the gavel, this is it!


Nothing.

No sweeteners if I can help it.

Every single type of sweetener has its own benefits and risks.  Risks.  The one thing that drove me to this decision.

This quest for the healthiest way to consume several glasses of tea a day has led me to the conclusion that I can't have my cake and eat it too.  If I'm going to do this, I need to do it right.  (I realize that I posted a recipe for sweet tea earlier, and by all means, use it if you want it!)

The recipe I posted a while ago is a great explanation of my previous tea consumption.  Black & orange pekoe tea bags, boiling water and processed sugar.  I make 2-quarts at a time and can easily finish off a whole pitcher in 2 days or less.

So I decided to switch to a healthier green tea.  I sweetened my first pitcher with honey, my second pitcher with agave nectar...and neither has really given me what I got with a full cup of processed sugar in 2 quarts of black tea.

And here comes my Aha! Moment:  I can't drink that much tea!  I shouldn't drink that much tea!

Ideally...I should be substituting most of my beverages with water.  (yes, yes, Roxanne, you told me so!)

This isn't a diet, it's a lifestyle change.  And I needed to see that my tea consumption was out of control.

My new rule is:  100% fruit juice for breakfast, unsweetened green tea for lunch and dinner, all other times water, water, water!

To make this new rule more palatable...I'm going to try making Fairy Water.  This is basically water flavored naturally with fresh fruits, veggies and edible flowers.  Will report back on how that goes.

And for the record...for the rare occasion that I must sweeten something...I choose honey.


*Of course none of this is an "all the time" scenario, splurge days happen, everything in moderation blah blah blah, this is just a generalized "rule of thumb" type post

The Pico

Pico de Gallo!

A bowl of gold!  Not the exact translation...but it should be.  The literal translation is a little off-putting.

This is one of my favorite recipes!  I got the general idea of the dish from one of Emeril's recipes back in 2008.

Pico de Gallo is a hand-chopped, chunky salsa-type mixture that is good in salads, omelets...you name it.  I have no shame, I'll eat it right from the bowl.

Since making the switch to clean foods, this dish has been a life-saver.  Every morning I make an egg white omelet with pico and mozzarella.  I wasn't a fan of tomatoes for most of my life.  This is a great way to actually get the tomatoes into my body with zero gagging.

What you'll need:

• 1 medium to large tomato (or the equivalent with smaller varieties)
• 1 medium to large sweet onion (or more if you're an onion lover like me)
• 1/4 cup chopped fresh cilantro
• 1 Jalapeño (not pictured, I ran out for this batch)
• 2 cloves of garlic
• Salt and pepper
• Juice from 1 lime (about 2 tbsp from the bottle)
• Extra Virgin Olive Oil

Pretty simple from here.  I'm horrible with knife cuts, so I'm proof that it doesn't have to be perfect!
Everything goes in the same bowl:

Roughly dice your tomato and onion.  I leave the seeds in the tomato, it's just easier. 

Smash, peel and mince the garlic.  A garlic press will work as well.

Pick any large stems out of the cilantro and chop as fine as you'd like it.  I usually keep the leaves pretty big because I love cilantro.  It's somewhat spicy, so you may want to substitute fresh parsley.

Very carefully remove and discard the seeds from the Jalapeño, then dice the pepper.  Chefs will recommend that you use gloves...I never do (use them, not recommend).  Just wash your hands after making this and don't put your fingers in your eyes, up your nose...etc.

Add the lime juice, salt and pepper to taste and drizzle with the olive oil.  Toss the mixture with a spoon.

Cover with plastic wrap and stick it in the refrigerator to let the flavors "marry."



Keep in mind, this picture is the Jalapeño-less, Onion-overload version and it hadn't been placed in the fridge yet.  I honestly don't know if this bowl really made it to the fridge.

One thing that I can definitely advise against with this recipe...is don't throw it all in the blender/food processor and expect the same result.  I like to cut corners, but hand-chopping the ingredients for this dish will preserve the natural colors (and flavors!).  Throw it all in the blender, and you'll have a brown, gloopy, liquid version.  No bueno.

Immediately following this post:  my opinion on sweeteners.

Want a clean, easy version of a recipe?  Comment below, I'll run some experiments and post the results!

The End of Dieting

Hi, my name is Alicia, and I'm a big nerd.

This past week, I decided to get my documentary fix on Netflix.  Nothing makes me more giddy than watching documentaries.  Except maybe watching reruns of The Office.

I finally got the chance to watch Bully.  Then I decided to watch Hungry for Change.
You can watch the first 20 minutes online for free on their website:
http://www.hungryforchange.tv/

I've always been big, at least for as long as I can remember.  When we got home from our Florida vacation, I weighed in at my heaviest yet, 252 pounds.  (I am 5' 10 1/2" for those who don't know me personally)  Why hide it?  Am I ashamed of it?  Yes.  But lying about it to, and hiding it from, myself and others is not going to do me a bit of good.  I came home 15 pounds heavier than when we left.

How could that have possibly happened?  It's not like I sat in the passenger's seat of the truck with a bag of Funyuns and a bottle of Coke in my hands at all times.  I ate 3 meals a day.  I didn't have digestive issues, as I suspected I would.  And we stayed somewhat active when we were home, thanks to my niece.  So then...what the heck?!

I came home and went right back on my diet:  1500 calories and no more than 40 grams of fat per day.  One prenatal vitamin per day, one flaxseed oil supplement at every meal, water water water!

I started exercising, not taking into account that I hadn't exercised seriously since before winter and inevitably injuring my knees (which are back to creaking and popping again).

Following this regimen, I dropped 8 pounds in 2 weeks.  Not too shabby!

But this week was a struggle!  My energy levels were almost non-existent.  It felt like I was fighting depression.  The weight stopped dropping off as dramatically as it had been.  I began watching Dr. Phil and Dr. Oz daily, and finally sat down to watch Hungry for Change while clipping coupons.  That's when the light bulb appeared over my head.

Instead of targeting calories, fat grams, the dreaded carbs...maybe I should be cutting out preservatives.  It's not really how much I'm eating, it's what I'm eating.  So I began doing research.

Without getting into the major specifics in this wide-spectrum blog post, I've decided to make the following changes:

1. Processed sugars and their substitutes will be replaced with all-natural honey.
2. Meals will focus on fresh fruits and vegetables above any other category.
3. Margarine and spreads are being replaced with *gasp* butter.  Real butter.
4. If I can make it myself (from scratch), I will.
5. Bread must be whole grain.  No more white bread, butter bread, Italian bread, etc...  If the label says "enriched flour" I'm not buying it.  It's a fancy word for "processed."

This is really just the tip of the iceberg.  Every single item of food that I will consume will be scrutinized.

Now to up the stakes a little bit...I will do this on a budget.  For years, my chief complaint and excuse has been, "It's too expensive to eat healthy and take care of yourself."

I debunked that theory this morning.  I made a menu plan, a grocery list and sorted all of my coupons before the last episode of Golden Girls was over.  Despite having a list in hand, I spent a good deal of time reading over the ingredients on each package before it was placed into my cart.

My new rule is:  if there are more than 2 ingredients in anything, put it back.  (with very few exceptions, bread being one of them)

$85 later (only $10 over budget!), I had a week's worth of clean food ready to be organized in the refrigerator.  I'm still in disbelief.  I was able to get Extra Virgin Olive Oil, honey, a good selection of produce, fish, steak, lean pork chops, green tea bags, a carton of egg whites, and so much more!  Enough to keep our bellies full until next Friday!

So now, only time will tell whether or not these changes will really make a difference.  If they'll really be worth it.  Common sense tells us that they will be.  But!  I've pretty much given this blog a little jump start.  Get ready for healthy recipes!  Clean recipes!  More exclamation points!

For now, I'm going to sit back, relax and enjoy a glass of freshly brewed green tea.

Monday, I will share my pico de gallo recipe with you all (because I was too excited to take pictures and I'm pretty sure I'll need a new batch by then).

***As a side note, I realize that I still have a long way to go.  Not everything I'm doing may be perfect, but I believe it's a very good start for my lifestyle.