W.I.B.E.L. (What I’ve Been Eating Lately) / Paleo 30 day challenge


So, as much as I would love to have a recipe everyday to share with all of you beautiful people, it’s been a lot of eating like a carnivorous rabbit for the last couple of weeks….

Allow me to explain. On July 1st, I started the Paleo 30 day challenge. While normally a healthy eater, I thought it might be fun (or torture) to push myself a little further. While I’m not a sweets kind of girl (I don’t even remember the last time I ate cookies or cake) I had felt like I may have been slacking off a bit and was starting to feel a little… full?? So I figured.. what’s 30 days out of my life? Give my body a bit of a reset and see how far I can go.


The only real guidelines I set for myself was that I would eat mostly veggies, with lean protein and minimal fruits thrown in here and there. No carbs no dairy (p.s. I LOVE CHEESE!!) and no sugar. I’m halfway in, and I have to say, It has been surprisingly easy (ish).  I had about an ounce of cheese last weekend, but I’ve stuck to it like glue otherwise.

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Curried Cauliflower with shrimp saute’ and cucumbers ……… Filet Mignon with roasted Asparagus

When I have dinner with this much flavor and deliciouness, I don’t miss anything.

Here’s a few other plates from the last couple of weeks. Remember.. Healthy doesn’t have to be boring :)

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Turkey and Zuchinni Burgers… Blackened Salmon… Grilled Pork Chops…. Ain’t nothin wrong with that!

And apparently I’m a fan of fanning my cucumbers and tomatoes, HA! Presentation is key, my friends ;)

The only real condiment that I’ve allowed myself to have is creole mustard. No salad dressings, BBQ sauces or anything with too much sugar.

And to prove that you can still eat out while watching what you eat….  The Hubster and I went to I <3 Sushi for lunch last week.



If you look at the menu before hand and see that there are a couple of things that you can have, you can go in knowing that and not be tempted to stray from your plan.

I settled on the Sumomono Salad (Cucumbers and seaweed lightly dressed in  rice wine/mirin) and Chicken Yakitori, dressing on the side. Hubster had a couple of sushi rolls that he said were delish!

cucumber salad lunch


This was our first time trying the restaurant out and we will definitely be back!


What have you been eating lately??



Not potato “potato” salad and other ramblings


Well, hello again world! I’ve been on a little hiatus from blogging. No reason in particular, just running through the motions of life, and then whaddaya know, a year has already passed by.

Just a quick little catch up on what’s going on around these parts… I recently started a new job at my old job, ha. I’m at a place that I used to work a year or so ago, but know I’m the head honcho. Running the building and keeping everybody happy… I hope ;)   Married life is FABULOUS! AND, I’ll have a 2nd grader in just over a month! I can’t believe it y’all. He’s becoming such the little gentleman!





Aaaaanyway… who wants to talk about food??!!

This recipe is perfect for this time of year, especially with the 4th of July just around the corner.

Potato salad is a BBQ staple, but who really wants all those carbs anyway? Cauliflower is all over the place these days, taking the place of rice, or in mashed form, roasted and here as a guilt free potato substitute!  Here’s a fantastic way to have your “potato” salad and eat it too :)

not potato ingredients



1 head of cauliflower – cut into florets and steamed

2 boiled eggs – cut into small pieces

1-2 stalks of celery – diced

about a heaping TBSP of light mayo and a tsp of yellow mustard (add more or less according to your taste)

salt and pepper to season.






not potato bowl



Combine everything in a bowl, stir it up and voila!!

not potato sald

Everything you love about potato salad, without any of the guilt.

Great with any BBQ’d meat

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and especially wonderful with a good bow of gumbo ;)  (If you don’t know about potato salad and gumbo, you have GOT to try it out!)

with gumbo



Hope to see you again real soon :)

New Orleans “BBQ” Shrimp



There’s nothing really BBQ about this. No sauce, no grill, don’t really know why it’s called that, just is ;) I kind of made up this version, based on a bunch of different recipes that I saw.


2 lbs fresh shrimp (head off/tail on)
1/2 c melted butter
1/2 c Worcestershire sauce
1 tsp Hot Sauce
2 Bay Leaves
Cajun Seasoning (Tony Cachere’s)
1 lemon, sliced

Place cleaned shrimp in oven safe casserole or pyrex dish and season with Tony’s. Mix together next 5 ingredients and pour over shrimp. Put sliced lemon in dish and mix all together.

Bake at 350 for about 30 minutes, stirring a few times, until all shrimp are pink and cooked through.


Now it’s time do get down and dirty. Make sure you have a roll of paper towels handy and a loaf of french bread to sop up all that glorious juice.

Thai Inspired Pork and Peppers


As we all know, I’m always looking for a new sauce, marinade, condiment or flavor to add to my culinary repertoire. I think that the condiment aisle is my favorite in any store. Seriously, I could get lost there. There’s just so many different possibilities to ponder.

As I was perusing said favorite aisle at Target, recently, I came across a Thai Inspired grilling sauce.



The first dinner date that the Hubs and I went on, was to a Thai restaurant. His favorite dish there is called “Pad Prik Pork”. It’s pork and peppers simmered in a red curry sauce. So I knew that when I saw this bottle, I could make something scrumptious that he would love.

Turns out, he fancies this recipe over my red coconut curry, so I’d call it a winner!



I started off with lean, boneless pork chops… green and yellow bell peppers… onion.. and celery (all cut into bite sized pieces).

Cut the pork into small strips and Marinate with grilling sauce.



Cook the pork in large skillet, then add all veggies once pork is no longer pink.



Stir it all up, cover, and let it simmer for about 20 minutes, until the veggies are tender.



Serve over rice, if you like… and top with Sriracha for a spicy kick of goodness!



If you haven’t tried Sriracha before.. For the love of all things spicy, Just Do It! It’s good on just about anything and everything :)

How do you eat enough, when you’re never hungry??


So I have this dilemma… I know that I need to eat, but 20 hours out of the day, I’m not hungry. I mean, don’t get me wrong, I have the occasional hunger pains, but usually by the time I’m done fixing my meal, they have passed. I think the meals I DO eat are Le-Git, but am I getting enough??

I’m SO not a breakfast eater! Never have been, probably never will be.

I Like lunch, it’s my big meal of the day, even though it’s usually around 2 or 3 o’clock, at the earliest, but better late than never, right? It’s the time that I get to be the most creative with what goes in my bowl or on my plate.


So if a huge salad is consumed at 3……… or 4.. are you still hungry for dinner at 7 or 8:00??? Cause I’m not.

But since I’m a vampire, and can’t fall asleep before 2am… There I go into the kitchen around midnight wanting a wee snack.


I’ve heard that you are supposed to eat at least 1200 and up to 2000 calories a day…. Confession, I can’t do that! If all I eat is vegetables and lean protein, there is NO Way, that I can hit that number, unless I stuff my ever.loving face with food.

So I ask myself…

Is it hurting my weight loss goal because I don’t eat ENOUGH?? It seems so contradictory to me!

Spicy Asian Turkey Meatballs


We all know of my love affair with meatballs and Asian flavors.


So I figured why not find a way to marry them together for a little protein filled snack.

Since the Hubs is back working nights, I don’t really “cook” for the boy and I, like I do when he’s home in the evenings.  I’m good with eating salads or soups…. or meatballs ;)  And the boy is pretty happy with anything simple I whip up for him. I mean, does this look like the face of a 6 year old that takes things seriously??

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But I digress….

I always have some crazy (or normal, if you’re like me) condiments hanging around, so I decided to mix up a few with some ground turkey and see how it went.



These came out delicious! Spicy but Sweet and oh so Meaty. Perfect on their own, on top of an asian inspired salad, in a soup with zucchini and bok choy, However you like!

Now as some of you know, I’m not the measuring kind, so I have no idea (well I could guestimate) how much I put of anything exactly. I just add a shake of this, a glug of that, and a splash of this, and surprisingly, it usually works out :).

I’ll give you a list of the ingredients I used and a round about measurement, but feel free to adjust to what you have and make it your own.



1lb Lean ground turkey

1-2 teaspoons of each….

Low Sodium Soy Sauce

Hoisin Sauce

Oyster Sauce

Sweet Chili Sauce


Season to taste with…

Probably 1/2 teaspoon or so of each…

Onion Powder

Garlic Powder

Ground Ginger

Cayenne Pepper



Black Pepper

Bake in a pre-heated 375′ oven for 20 – 30 minutes until cooked through. 

Cajun Jambalaya – Chicken, Pork and Smoked Sausage


Another Fight Night…. Another Menu Plan :)

I knew I wanted to do something a bit different this time,  and I planned a whole meal around Louisiana grub! I wasn’t sure how it would be received, but I was pleasantly surprised that everyone seemed to love it!


My first EVER. from scratch Jambalaya, Corn Maque Choux, Green Beans wrapped in Bacon, of course my Velveeta/Rotel Dip, cause I think they might never come back if I didn’t have it, haha and some green cuppycakes since it was St. Patty’s day weekend. I think it went over well with the crowd, because I had nothing left.. AT ALL.. at the end of the night :)

I was a bit nervous, because I knew I had to do my heritage proud, but the only Jambalaya I had ever made came out of a box… (I know.. shoot me now..) But I was determined to make this one to remember. Honestly, it couldn’t be simpler.


If you have a little bit of time and just some basic ingredients.. you can do this. And the great thing about it, is that you can customize it to your taste. Throw some shrimp in there, use a whole chicken… next time I’m definitely adding some Tasso! I actually recently saw a recipe for “low carb” Jambalaya that incorporates zucchini instead of the rice, trying that one out soon, for sure!



1 lb Boneless Skinless Chicken breasts (cut into 1″ cubes)

1 pkg Turkey Smoked Sausage (cut into rounds/halves/quarters.. whatever shape you fancy)

2 lbs Pork (I found some beautiful boneless sirloin steaks, but again, whatever you prefer… cut into 2″ cubes)

I large onion.. diced

1 large green bell pepper.. diced

1/2 red bell pepper.. diced

2 stalks celery.. diced

Cajun Seasoning (Tony’s is my favorite)

4 cups long grain rice

8 cups water


Season meat generously with Cajun seasoning and brown in batches. Saute onions, bell pepper and celery until semi soft. Add meat back to pot and stir.

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Just cover with water ( I used about 3 cups or so). Bring to boil, and reduce to simmer. Cover and let the meat braise for 2 hours.

When that’s finished, strain braising liquid from meat and measure the liquid, so you can add the remainder of water to equal 8 cups. Then add 4 cups of rice, another few rounds of Cajun seasoning and stir well. Over med-low heat, cover the pot, and let it cook for another 20 or 30 minutes (DON’T PEEK!) until the liquid is absorbed.


Stir to fluff, and eat your heart out! Top with green onions if you so desire