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Tuesday, July 9, 2013

Pizza Stuffed Mushrooms

Finding a low carb or grain free alternative to pizza is not the easiest task, but if you like (or don't mind) mushrooms, this may be the answer to your pizza cravings. There are no measurements, as this is a fairly straightforward recipe using a few simple ingredients:
  • Portobella mushroom caps
  • Pizza sauce of your choice
  • Mozzarella cheese
  • Pizza toppings, if desired
You need to cook the mushrooms before adding the toppings. You could probably cook them for a few minutes in the oven, but I chose to grill them using a counter-top grill/sandwich maker. First, wash the mushrooms, removing the stems and gills, which should come out easily with a spoon. Coat with olive oil, and grill for 3-5 minutes on each side. Remove from heat.


Add some sauce, your cheese, and toppings, and cook for about 5 minutes in 350 degree oven, or until cheese is melted, Then, enjoy!

These little pizzas are filling, low carb meal or snack, or could even be served as an appetizer.





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Moussaka Casserole

This moussaka-style casserole is made with lean meat, eggplant, and feta cheese for a tasty casserole that is even better the next day. This recipe was inspired by the one found here, though the one that I actually made, detailed below, is slightly different.

In my effort to eat more veggies, the husband and I picked up two eggplant about a week ago at the grocery store. Not wanting to waste it, after I found it still sitting in the refrigerator, I scrambled to find an eggplant recipe that looked intriguing, but wouldn't take up the greater part of the day.

You will need:

  • 2 pounds of ground turkey, or other lean meat
  • 2 tsp olive oil
  • 2 large eggplant
  • 2 pounds of cauliflower (I thawed and salted a bag of frozen)
  • 2 tablespoons of garlic
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon oregano
  • 1/2 cup of tomato sauce
  • 15 oz. can of diced tomatoes
  • 1 tablespoon of apple cider vinegar
  • Shredded mozzarella & feta cheese
  • Jar of Alfredo sauce
First, I recommend salting the eggplant to draw out excess water, in order to avoid a soggy casserole. To do this, peel and cut up the eggplant into slices, and then bite sized chunks. Place the eggplant pieces into a colander, over the sink or a bowl to catch the water underneath. Shake about two tablespoons of salt over the eggplant, tossing the pieces so that everything is coated. Let sit for at least half an hour. Then, rinse the eggplant with fresh water, and press between paper towels to absorb the moisture.


Preheat oven to 350 degrees.

Brown the ground turkey in a large pan, and drain the grease. Add the eggplant, cauliflower (thawed and pressed between paper towels to remove moisture if you are using frozen), olive oil, tomato sauce, apple cider vinegar, cinnamon, oregano, garlic, and diced tomatoes to the ground turkey, cooking on medium heat until most of the juices have evaporated.






Pour the mixture into a lightly greased 13" x 9" casserole dish. Pour Alfredo
sauce over the top of the mixture, completely covering it. Sprinkle a light layer of mozzarella and feta cheeses over the top of the sauce. Bake at 350 degrees for 45 minutes, until the top is bubbly and golden. Let cool.

In my opinion, this recipe was even better the next day, when I took leftovers for lunch, which means it would be a great "make ahead" dinner. The cauliflower is used in place of chopped potatoes, which cuts down drastically the number of calories, and carbs. They are close enough in texture that you shouldn't really miss them in the finished product.



You may also be interested in:
Jalapeno Popper Stuffed Chicken
Buffalo Chicken Chili


Peanut Butter Fruit Dip (Made with Greek Yogurt)

Peanut Butter Dip
If you are looking to add a little something extra to your fresh fruit, but you don't want to pack on the calories, you should definitely try this simple and amazing peanut butter fruit dip!

Why should you try it?
  1. It's delicious.
  2. It's easy to make.
  3. It's low carb.
  4. It's gluten free.



You will need:

  • 3/4 cup of plain, non fat greek yogurt
  • 1-2 tbsp of peanut butter (room temperature works well)
  • cinnamon, to taste
  • 1 teaspoon of sugar or sweetener (I used Truvia)
To make the peanut butter dip, simply mix everything together. The peanut butter was a little hard to mix at first, but blended after a few stirs. Serve with sliced fruit, such as apples or bananas!

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Monday, May 13, 2013

Cayenne Pepper Tea

This weekend, I completed my first 5k in the Color Run! Most people will tell you that, after a good run or athletic event, you will feel "awesome". In my case, this was true until I got home, when I was suddenly sick. Since cold medicine seems to do nothing, I have been experimenting with various natural remedies found on the internet, using ingredients found on my trusty spice rack.

That's a nice rack.
A surprising solution for a sore throat is cayenne pepper, which also helps ease congestion. Sure, the spiciness of the pepper burns a little, but it helps. If you're miserable, it's worth it.

To make the hot pepper tea, you will need honey, lemon or lemon juice, ginger and cayenne pepper. I used two tablespoons of honey, a squeeze of lemon juice, and several shakes of ginger and cayenne. I didn't use exact measurements for the spices, so vary it depending on your preferences, and how much "spiciness" you can handle. Add boiling water and stir-- I simply used my Keurig for the hot water, on the lowest water setting.

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Wednesday, May 8, 2013

Jalapeno Popper Stuffed Chicken

Jalapeno popper + anything sounds delicious to me, so when I saw a recipe for jalapeno popper stuffed chicken, I had to give it a try. While my first run was not a great success (due to a failed gluten free chicken coating), several weeks later an improvised second attempt at the recipe proved to be every bit as delicious as it sounds.



Coincidentally, the panko bread crumbs that I used for the coating were gluten free, but just be sure to double check the label of yours if you are avoiding gluten. This recipe, as written, serves two.

You will need:

  • 4 chicken breast fillets, thawed or use two thicker chicken breasts, which will be cut and stuffed
  • 4 ounces cream cheese, softened
  • 1/2 cup of shredded cheddar, or cheese of your choice
  • 1 jalapeno pepper, minced
  • 1 egg
  • 1/2 cup panko breadcrumbs
The chicken breasts that we had were rather thin, so instead of butterflying and stuffing them, I simply stacked two on top of each other with the filling in the middle. This is completely up to you, and does not affect the finished meal.

Preheat your oven to 375 degrees. Mix the softened cream cheese, minced jalapeno, and cheese together in a bowl. Mix the egg and panko together in a separate,shallow bowl. Coat the outside of your chicken fillet (or one side of each fillet, if you are using two thinner ones), layer the cream cheese mixture on one fillet, and stack the other half of the coated chicken on top.


Cook for 30 minutes at 375 degrees, or until chicken is fully cooked, and enjoy!

You may also enjoy:
Bacon, Egg and Cheese Breakfast Muffins
Buffalo Chicken Chili

Thursday, April 11, 2013

My Experience with LASIK: Confessions of a "Glasses Kid"

In spite of the name of this blog, nothing about my LASIK procedure was performed in a kitchen, thankfully, but I have been wanting to share my experience with laser vision correction since I had it on September 14, 2012, at LASIK Plus in Towson, Maryland (I am in no way affiliated with or compensated by LASIK Plus for writing this review of my experience).

I was lucky enough to get glasses before I was even two years old, when thankfully my mother decided to take me to the doctor, which saved me from a life of being cross-eyed. Though I'm grateful for my eyesight, most of my life consisted of several "glasses kid" related things:

  • "Cool" accessories that were really straps to keep my glasses stuck to my toddler head.
  • The annoyance of having my glasses slide down my nose whenever I wanted to ride my bike.
  • The "cool trick" that happened when I switched glasses with my best friend in sixth grade, and my eye turned in.
  • Being told that my "glasses were broken" because bifocals were very, very noticeable in the 1990's and everyone wanted to alert me of the fact that something was very wrong with my glasses constantly.
  • Being told that I was cheating "because I had glasses" at the "no blinking" game, where two bored kids stare at each other and the first one to blink loses.
  • Everyone confusing "needing glasses" with "being blind" and asking me "how many fingers they were holding up" whenever I took my glasses off.
And then I got braces.

Anyway, when I was thirteen, I finally got contacts, which was a moment I had looked forward to forever. Unfortunately, contacts are expensive, irritating, and, since I was also graced with the gift of astigmatism, if they didn't sit juuuuust right (which they never did), I couldn't see anyway. So, ten years later, two months before my wedding and right when I had reached the last pair of contacts in the box of six, I decided that enough was enough, and I was going to schedule a LASIK consultation.

Wrong. No one looks like this while putting in contacts.
(freedigitalphotos.net)


I honestly expected the staff at LASIK Plus to tell me that I was not a candidate for the surgery, and send me on my merry way. That isn't what happened. The initial consultation was a series of vision tests, where I stared at various points and dots and my eyes were mapped, cornea thickness tested, etc. I was told that I was a candidate for LASIK, and upon checking out, my appointment was set for the next week. Your contacts have to be out of your eyes for a certain amount of time before the procedure, which is why I had to wait until the next week.

I didn't watch any videos of the procedure online, but I did search for reviews of LASIK in the days leading up to my procedure. I also asked people that I knew who had also had the procedure about their experiences. Still, having your eyes sliced -ahem, lasered- open is not a comforting thought, and no amount of research really calmed me down.

I emailed the LASIK Plus office and asked if there was any sort of sedative that I could use before the procedure. They wrote a prescription for me, and said I could pick it up the day before the surgery. Just so you know, this had absolutely no effect on me, so if this is not an option for you, don't worry.

The day of the surgery, my mom picked me up and we drove to the office. The cool thing about the LASIK office is that the walls of the surgical suite are glass, and a close-up view of the procedure is displayed on a television in the waiting area in real time. I had another quick eye exam before the surgery to make sure everything was consistent, and then eye drops were placed in my eyes to numb them, and my hair was pulled up into a cap.

The surgeon then came in to speak with me, and drew on my eye balls, which I was not actually aware of because my eyes were numb at that point. Then, I was escorted to the surgical suite.

There were two cots in the suite, and I was led to the first one. The first step (that I was aware of) was to cut the "corneal flap" which essentially opens the eye in preparation for the vision correction. A brace is placed on the eye to prevent you from blinking. Remember, your eye is numb at this point, and the medical staff use eye drops to keep the eye from drying out. You don't notice that you are not blinking. In fact, it still sort of feels like you are able to blink. The surgeon talked me through every step of the process, while asking me questions about my job, life, etc. to keep my mind at ease. It had been mentioned to me before hand that some people report feeling more pressure on the second eye to be operated on. This is true. In fact, I felt a slight burning sensation on the second eye, but I also had a headache on that side of my head that day before surgery even started, so that may have played a part. It wasn't painful, I was just aware of it. As the laser is working, pressure is placed on the eye, and my vision went from fuzzy to black/gray until the pressure released.

At that point, I was led from the first cot, to the second. I remember being really shaky while walking, but there were two nurses that helped me move, and, as mentioned before, everyone talks to you through the entire procedure, which helps. After laying back down on the second cot, I was instructed to stare at a green light over my head. While doing so, the laser works its magic, and strangely, the light actually came into focus as the laser was working. The same thing was repeated on the other eye. Absolutely nothing was felt at this point in the procedure.

Then, the surgeon put my eyes back together. According to my mom, he used what looked like a mini paint roller to flip the corneal flap back over, and smooth it out over the surface of the eye. I definitely felt pressure at this point, and as the flap moved, my focus moved all over the place (even though I was looking straight up from the cot, my vision at points was looking straight down at my body... weird!).

Immediately afterward, the surgeon took a look at my eyes. I was able to see clearly at this point, but there was a haze over everything. This may have been partly due to the medication that is placed on the eye after the procedure. I was instructed to wear my sunglasses, go home and take a nap (while wearing a really sexy pair of goggles made of plastic and tape), and to use a ton of eye drops (both medicated and moisturizing).

My mom drove me home, and told me all about the procedure ("It was gross!" and "You do have some yellow in your eyes... maybe they are green!"). As I drove home, my eyes started to get that burning, "dry eye" feeling, and I jogged from my car to my apartment with my eyes shut. My mom helped me tape the plastic goggles to my face, and I tried to take a nap before the numbness fully wore off.

Now, if you take a nap like you are supposed to, you will probably fare better than I did. Instead, I couldn't sleep, so I laid on my bed while fiery tears streamed from my eyes. LASIK Plus did call to check up on me several times throughout the day, and I did finally fall asleep. When I woke up, the fiery tears had stopped, and I was able to see!

At first, night time vision was blurry, mostly due to the halos around lights. Those disappeared within a few weeks. While my nighttime vision isn't fantastic, it's better than it was before I had the surgery, and my vision in the light is amazing. The day after surgery my vision was 20/15, and at my most recent (and final) appointment, six months later, it was 20/10! For the first few months, I did have very dry eyes in the morning, but after about four months that had almost completely resolved.

So, do I recommend LASIK? Absolutely. I wore glasses and contacts for 21 years of my life, and, six months later, I can hardly remember what it was even like to have to put in contacts every day.This past week, I saw a 3D movie, and went to a baseball game, and it was amazing to be able to see everything. Silly as it sounds, it's even amazing just to be able to see the thermostat setting from across the living room! So, I definitely recommend laser vision correction, and, if you are planning to have the procedure yourself, I hope that I was able to set your mind at ease, and wish you the best of luck!

Tuesday, April 9, 2013

Buffalo Chicken Chili

Buffalo Chicken Chili
If you love the flavor of buffalo chicken, you'll have to try this easy buffalo chicken chili! I started with a recipe I found on Pinterest, but the version below is the one I that made.

You will need:

  • 1 pound of ground chicken
  • 1 tbsp olive oil
  • 1 half of a diced onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 15 oz diced tomatoes
  • 15 oz canned white beans (drained)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1 cup chicken broth
  • 1/2 to 3/4 cups of hot sauce
  • cheese for topping (bleu cheese, feta, cheddar)(optional)
  • sour cream (optional)
To make this chili, cook the ground chicken. Add the oil to a pot, along with the onion, carrots, and celery, cooking them for about 10 minutes. Add the chicken, garlic, oregano, paprika, cayenne pepper, tomatoes, and beans. Stir in the chicken broth and hot sauce, and let simmer on low heat for 10 minutes, until hot. Top with your choice of cheese or toppings, and enjoy!

This a great twist on chicken chili, with a kick of spicy buffalo wing flavor!

Try it in the crockpot!

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