A First, With Tofu

Atkins has recently launched a new website with gourmet recipes from professional, famous chefs: Atkins Chef Recipes. Seeing as one of my goals is to start cooking some more complex recipes, this is perfect timing.

The first recipe I tried from this site was Almond Panna Cotta. I think I messed this one up in the very first step with the unflavored gelatin. Rather than sprinkling it on the cream and letting it set, I stirred it right away. I'm assuming this is what went wrong, though I haven't re-made the dish to test that theory. I know it sounds like that's a small mistake, but I think gelatin is truly finicky like that. Don't get me wrong, the stuff still tastes good. "It'll eat!" as Mom used to say. But the texture is off ... it has a weird grainy layer that settled up to the top. I will get back to you next time I give this one a whirl and let you know if the not-stirring made a difference.

Last night, I made a second: Walnut-Crusted Tofu Cutlets. Ohmygoodness, folks. This is a MUST try. I had never even purchased tofu from the grocery store before, and finding the Tahini was a process. But I cannot stress how delicious this dish is. I did take their suggestion and toast the coconut and walnuts prior to enhance their flavor. Also, I used cilantro for the herb because it's in another dish I'm making this week. Otherwise, I followed the recipe and the steps were honestly quite simple. John and I ate it up last night, and I finished off the leftovers today at lunch on my salad. I dare say it was even better today!

If tofu freaks you out, I'm confident this recipe would translate beautifully for chicken. The marinate and "crust" is what made it - the protein on the plate is just the base for these awesome flavors.

♥

kh

cinco nuevo

Considering that I grew up on, well, not-health food (frozen dinners and take-out were daily occurences), it continually surprises me that I enjoy cooking. In the last two days, I have made five new recipes!

Thursday night for dinner we started off with the best Spinach-Artichoke Dip I've honestly ever had. I served it up with raw zucchini and red bell peppers and we feasted. I also made these Maple Chicken Strips. The marinade was radically simple, but I much preferred them grilled, not baked as the recipe suggests.

John decided to go downtown for a show, so I tried my hand at a Zucchini Nut Bread recipe that I'd been eying. It's different really than anything I've had. John says he almost prefers it to the Pumpkin Cranberry, but ... that's a bold statement in my book.

Hot off my success from Thursday and knowing I didn't need to mope around all evening alone while John was in Houston, I found this recipe for Earl Grey & Chocolate Pots de Creme and knew I had to try it. I've made it a goal to venture out and try new, more complex recipes. Seeing as this involved baking in ramekins in a pan filled with boiling water - I thought that was a good place to start. Unfamiliar processes. Turns out, the prep was so miraculously easy that it really surprised me. And the pouring of boiling water into the pan wasn't as terrifying as it seems. I put the pan in the oven first, pulled out the rack a bit and poured straight in.

This recipe just called for egg yolks. Rather than breaking them over the sink and discarding the whites, I used two separate bowls. I didn't realize this would be a good thing until I was just about to pour out the egg whites when, WAIT! There are other recipes that call for egg whites. So I found this recipe, luckily had everything on-hand and thus made a double batch of Chocolate-Coconut Haystacks. Yum!

Note to self: Find camera charger and start taking pictures. Just linking to boring recipes is really no fun...

Note to readers: I've just discovered that several of these recipes are also gluten-free. But for those that aren't on any dietary restrictions, just because these recipes are from Atkins and are 'low-carb' or 'gluten-free' doesn't mean you can't enjoy them, too! Take the concept and serve with pasta or on a sandwich. There really are endless options.

♥

kh

forward's the only way to go

Since I can remember, I've been easily influenced by outside people and forces. John could tell me I'm beautiful and talented each day, every day, multiple times a day. But if I were to see or hear one source say otherwise, all his work of building me up would be crushed in an instant.

A good, real example comes to mind: As each school year came to a close, my teacher(s) would always say how important the materials were and how hard the next year was going to be. I would get a gut-twisting, sinking feeling ... How am I going to do that? I can't handle writing a FIVE-PARAGRAPH paper! ...(five years later)... In SPANISH! But then summer would pass, the new year would begin and I would find my stride and excel with truly little struggle at all.

Another example: I landed an interview with a huge PR firm in Austin just before we moved. I looked them up, read up on the position and convinced myself I wasn't qualified. Then I went to the interview, hit it off incredibly well and ended up being told they felt I was overqualified and would get bored with the job.

So how is it that I still lack confidence in myself? I can self-doubt my way with the best of them, despite my accomplishments thus far.

Here's the thing. With school, the coming year was inevitable. Unstoppable. I had to learn to deal with it because the work was coming no matter what. But now? As an adult - I actually have to step out and make things happen for myself. I have to become a doer. And being a doer isn't so easy for a self-doubter who will find and focus on every possible tiny negative, somehow overlooking the glaringly obvious positive.

I guess, all this to say. I have a lot on my mind. Ideas. Dreams. Goals. I definitely have the best support any person could ask for, but still I doubt myself. How is it you find the courage to make your dreams a reality?

♥

kh

Here's to the New Year

It's no surprise - I fell off the blogging bandwagon. But something that may be a surprise? I'm still living low-carb. I started at the end of April, and here it is 2011, still going strong. Sure, I've lightened up a bit. Who couldn't over the holidays? But now I'm honing in on the goal.

01/04/11
Bust: 39"
Waist: 32"
Stomach: 36"
Hips: 40"
Thighs: 23"
Arms: 12"
Weight: 147 lbs

I've of course fluctuated between today and July back when I made it to my three-month weigh-in. At one point, I dipped a shallow toe into the 139s, but that was short-lived. However, considering I've begun to reintroduce certain carbs, ate far too many holiday treats and allow myself to a glass of wine (or two) on a regular basis, I'd say holding steady ain't bad!

But, a goal is a goal and I'm going to get there. I know how to get there. I have the knowledge, the willpower and the drive to do it. 135, here I come!

So, that's that for Resolution: Hit Goal Weight. As for the others for 2011, I have Resolution: Do More Fun Stuff. Oh yeah ... We moved to Austin! So now that we are in a new city where one could never truly use the words "There is nothing to doooo" I have made it a personal goal to not use those words or "I'm bored." Any Austinites have some "must-do"s to share? I want to embrace this fun city, enjoy time with my husband and friends.

And then there's Resolution: Knock Out Debt which I have high hopes for this year. We're serious and are already making progress. Lastly, there is Resolution: Take a Vacation. John and I haven't been on a vacation since our honeymoon. We plan to book a trip either for our two-year anniversary in May or around our birthdays. I'd love to go somewhere I've never been before, but the all-inclusive resorts in the Caribbean are really hard to beat when on a budget. Suggestions are welcome on this front!

A few other goals for 2011: take/post/tweet more pictures. Start making button flowers. Try more difficult-sounding recipes. And I may have another surprise or two up my sleeve. Stay tuned - who really knows what 2011 has in store!

Speaking of recipes, this became an instant favorite and it's been perfect for the holidays: Pumpkin Cranberry Muffins. I got tired of cleaning out my muffin pan each time, so last go-round I made it in a bread/loaf pan and it worked beautifully! (Just requires a bit longer bake time than muffin form.)

♥

k

a photo essay

No Carb Left Behind

This weekend, I broke all the rules.

We drove to Dallas on Saturday to visit Fearing's. I later dubbed it the Fearing's Food Crawl, which took place in three installments.

We started off with a lunch cooking class where we observed the processes to make a few (very involved) dishes:

1. Watermelon/Jalapeno Glazed Nantucket Lighthouse Scallops on Creamed Corn Pan Stuffing with Crispy Texas Okra

2. Prime Cut Rib Eye Grilled over Live Mesquite with West Texas "Mop" Sauce served over

3. Heirloom Tomatoes with Barbecued East Texas Field Pea Salad

4. Grapefruit Rosemary Pops

5. Chocolate Mint Ice Cream Sandwiches

And then we got to eat it all.

That in itself could have been enough. But later that night, we went back for what turned out to be a seven-course meal fit for an emperor. Eric, the Chef de Cuisine, wanted to be sure we got a full Fearing's experience. So instead of ordering just one first course and main course dish, we got sample portions of several. I loved this idea because (a) we didn't have to decide what to order (b) it was always a surprise what was coming next and (c) we tried things I wouldn't normally have ordered. In order of appearance:

1. Yellowtail Two Ways: Tsukiji Market Hamachi over Avocado/Wasabi Puree and Basil/Peanut Salad with Kampachi Tartare, Candied Pineapple and White Miso Sorbet

2. Dean's Tortilla Soup with South of the Border flavors

3. Apricot Barbecue Glazed Bob White Quail on Iceberg Wedge Salad with Point Reyes Blue Cheese and Cider Braised Bacon

4. Chicken Fried Maine Lobster

5. Broken Arrow Ranch NilGai Antelope Glazed with 'D1 Sauce" on Poblano/Pepita Pesto with East Texas Field Peas, Heirloom Tomatoes, Brazos Valley Feta Cheese and Sweet Onion Rings

6. Osmanthus/Plum Glazed Lamb Chops on Three Bean/Shiitake Stir Fry with Five-Spiced Pork Roll and Mild Chinese Mustard

7. Chocolate Peanut Butter Bar with Caramel Peanut Butter Sauce and Cocoa Nib Tuile

There are no words for this dining experience. At several points throughout the meal, John and I were asking ourselves how much more we could handle. How many people do we know that get to do this. How much more amazing can food be. But, we didn't go there just to look at good food. The plates kept coming, and we kept eating. It was so good and so wrong all at once.

We finished off the food crawl with Sunday Brunch. The massive buffet offered fresh fruit, pastries out the wazoo, eggs, bacon, grits, migas ... and then you could order omelets, pancakes, waffles and more from the table so they came fresh and made to order. I actually was able to try Fearing's version of Muesli, which I posted about last entry. I have been eating a low-carb remix of that dish for breakfast. After having the real deal, all I can say is - even calling the low-carb version "Almost Muesli" is a stretch.

Before we left, I weighed in around 141. I just stepped on the scale to see 147. Yikes! Was it worth it? A big heck to the yes. But this week, it's back to Phase I for me. I have to undo the delicious damage. I am fully aware that this weekend was a splurge beyond all splurges. I fully intend to get back on the low-carb bandwagon. I just couldn't pass up an opportunity like that.

♥

kh

three months in

I committed to start living low-carb on April 25. I took my three-month measurements on July 19 with big plans for my three-month update after some blood work that week.

07/19/10
Bust: 38.5"
Waist: 32"
Stomach: 36"
Hips: 39.5"
Thighs: 22.5"
Arms: 12"
Weight: 145.4 lbs

I'm still not sure why some of the measurements went up, but the scale keeps going down. Maybe it was my body foreshadowing what was to happen the next day. On July 20, my appendix decided to get inflamed and infected and thus had to be removed. After surgery, the nurses shoved fruit juice and crackers in my face and I consumed them. Going from low-carb to surgery to sugary juice and carby crackers was a whirlwind for my tummy. It was a rough patch but I'm back on track. Luckily the appendix hadn't ruptured and all is now well, but it definitely turned my world upside down for a few days.

I went in to visit my doctor after things settled down because I wanted to make sure that she supported my lifestyle change and to make sure the inner workings of my body match the outer appearance and the way I feel. All tests came back great - she ran a panel for electrolytes to make sure I'm still getting the nutrients I need as well as the lipid panel to check my cholesterol, triglycerides and liver function.

08/02/10
Weight: 145 lbs.
Cholesterol: 174
LDL: 88 HDL: 58
Triglycerides: 142

For those who don't know what these numbers represent, or how they fit in the spectrum ... First, take a look at the old numbers from April. A cholesterol total of under 200 is the goal, with LDL (the bad kind) coming in under 100. My LDL level months ago is what was making my cholesterol so high. You can see, my HDL didn't move much. And then Triglycerides surprised me a little - mine actually went up quite a bit. The normal or acceptable range is between 80 and 135, so I'm just barely over.

After visiting with my doctor and getting her feedback, I revisited the Atkins book to learn about Phase II. Turns out, I had already transitioned into Phase II more than I realized. It wasn't a constant thing, but I had started eating nuts and berries here and there, which are the first types of carbohydrates you begin to reintroduce to your diet after Phase I.

I am thoroughly enjoying where I am right now. I have a bit broader selection and I'm still losing. My doctor was astonished at my success in such a short time, had absolutely no problems with continuing to live low-carb, but said I should stop around 135 lbs. That is 5 lbs shy of my original goal, but if she says that is what is healthy for me, I will trust her judgment.

Atkins and low-carb living isn't for everyone, but I am a believer and am fully confident that it is what I needed to do and what I need to continue to do. I still feel great. Staring down a bowl of chips at a restaurant has gotten worlds easier.

I leave you with the recipe for my new favorite breakfast: Almost Muesli. The book suggests a few breakfast, snack and dessert options for each phase and they are all yummy, quick and easy. "This classic Swiss breakfast gets a low-carb update. Mix 2 Tbs flaxseed meal and 1 Tbs chopped almonds with 1/2 C plain Greek or low-carb yogurt. Add 1 packet Splenda and Cinnamon to taste. Top with berries if desired."

*I found organic flaxseed meal, Greek yogurt and organic blueberries at Drug Emporium. Me oh my, this is delicious! I'm ready for breakfast now!

♥
kh