Day #18 - Random Thoughts

Work is extremely busy right now. My personal life seems to be nonstop chaos. And I had to skip my lunch break today because I am leaving work early for a hair appointment and needed to make sure I got all my work done in time.

And somehow, buying "New Moon" tickets still made it to the top of my priority list. An hour and a half later, I am now a proud owner of a piece of paper (that I will probably lose) that gets me into the most **elite** assigned seating movie theater in Los Angeles to avoid being next to those pesky teenagers to watch "New Moon". I know I know, you don't have to say it... I'm sure my boyfriend already did.

Speaking of that hair appointment...I am getting my hair extensions out tonight. The last two and a half months, I've had "horse hair" (as my boyfriend refers to them) on my head. I was sick of them 2 weeks into it. But I was too ashamed as to how much money I spent on them, so I kept them in. This is the third time since I was 16 that I have had hair extensions. And I always end up hating them. You'd think by now I'd learn that "spending a lot of money to make yourself feel better" does not last very long. Maybe next time.

And lastly, next week is National Fat Talk Free Week (Oct 19 - 23). Taking the lead of Joy over at What I Weigh Today , next week I am going to only blog about the things I love about myself. I encourage you to post comments and do the same. Maybe after just one week of not talking negatively about ourselves and our body, we'll be able to change our negative attitudes? Maybe not. But we might as well try. And it's a lot easier to do if we all try together.

Now on to some eats:

Chevy's: Fresh Salsa
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
6 medium tomatoes
6 jalapenos
1/3 spanish onion
3 garlic cloves
2 tbsp fresh cilantro
2 tbsp white vinegar
2 tsp salt
1 1/2 tsp liquid mesquite smoke

Directions:
1. Remove stems off of tomatoes and jalapenos. Place them on your grill or directly on your gas stove. Grill for approximately 3 minutes per side until they are all black. Set aside and let cool.

2. After cooled, peel off black skin and cut off tops of jalapenos. Place jalapenos and tomatoes into food processor. or blend. Puree for for 5 - 10 seconds.

3. Add rest of the ingredients and blend for another 5 - 10 seconds. Place into covered container and chill for several hours or overnight.

Servings: 8

Nutritional Info (approx 5oz): 26 cals, 0g fat, 6g carbs, 1g protein

Chevy's: Chile Con Queso

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:

2 tbsp diced white onion

1/4 cup diced anaheim chile pepper, seeded

1 diced jalapeno pepper, seeded

1 diced medium tomato

8oz 2% Milk Velveeta Cheese

1/4 cup unsweetened Almond Breeze (or skim milk)

juice of 1/2 lime

1/4 tsp pepper

1/4 tsp salt

pinch of cayenne pepper

Directions:

1. In medium sauce pan, saute onion, peppers, and tomato (with pam) for 1 - 2 minutes over medium heat. Add cheese, milk and spices. Stir well.

2. Continue to cook over low heat for 7 - 10 minutes to let thicken. WHen done pour in bowl and serve with tortilla chips.

Servings: 6

Nutritional Value: 93 cals, 5g fat, 7g carbs, 7g protein

Chevy's Nutritional Value: 1510 cals, 85g fat, 131 carbs, 53g protein (this includes the entire appetizer of cheese tortilla chips)

Day #17

I really wish I was someone that loved to run. Or exercise for that matter. Granted, I love the feeling afterward. But everyone loves that feeling. You know why? Because you're DONE!

Hi, I'm Ashley and I am a personal trainer that does not like working out.

I've been consistently running for a little over a year and a half now. Yea, sometimes I take off a week here or there. But for the most part, I consistently run 3 - 4 times a week. And when I don't run, I do the elliptical, sometimes bike, and a lot of Jillian Michaels workout videos (god, I love her). But in the end, I still do not really enjoy any of these things. I'd much rather be drinking a glass of wine on the couch watching Vampire Diaries, Grey's Anatomy, Flipping Out....you get the picture.

So how about those people that love running or working out? Do they ACTUALLY like it? Or do they just like the results? Or, are they naturally competitive and just want to prove to themselves that they are a faster runner than their best friend?

I know I'm supposed to chose an exercise I enjoy to have lasting results. But what happens if I don't really enjoy any of it? Granted, I don't ALWAYS hate running. And sometimes I enjoy a nice long hike. But 9 times out of 10...exercising is not what I describe as fun.

Why do I still put myself through something I don't necessary enjoy 4 -5 hours a week? Because I want to live long. And in order to live long, I need good health. In order to have good health, I need to exercise. It's not a beauty thing. Or a competitive thing. Or even a results thing. In the end, consistent exercise = more years to enjoy with the people I love. I'm running for my brothers. My boyfriend. My future kids.

So if you see someone jogging on the side of the street, pouring sweat, grumpy as hell, and looking like they may pass out. That's me. Just getting through another run.

Cheesecake Factory: Bang-Bang Chicken & Shrimp
(adapted by "Top Secret Restaurant Recipes 2")

Curry Sauce:
1 tsp chile oil
1/4 cup diced onion
2 tbsp diced garlic
2 tsp ginger
1/2 cup chicken broth
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp paprika
pinch of salt and pepper
1 cup light coconut milk
1 medium carrot, sliced
1 small zucchini, sliced
1/4 cup frozen peas

Peanut Sauce-
1 tbsp smooth peanut butter
1 tbsp water
2 tbsp splenda
1 tbsp soy sauce
2 tsp rice vinegar
1 tsp lime juice

2 4oz chicken breasts
8 raw shrimp
2 tbsp cornstarch
pam
1 1/3 cup cooked brown rice

Garnish-
1/2 cup shredded coconut
1 green onion

Directions:
1. To make the curry sauce, heat oil in sauce pan. Add onion, garlic and ginger and saute for 1 minute. Then add chicken broth and spices. Stir well and simmer for 5 minutes.
2. Add coconut milk. Bring to boil then let simmer for another 15 minutes. Then add carrots, zucchini and peas. Let simmer for another 15 minutes.
3. For peanut sauce, combine all ingredients in small sauce pan over medium heat. Heat for 2 - 3 minutes and then set aside to chill.
4. Toast shredded coconut on baking sheet in 300 degree oven for about 15 minutes. Check every 5 minutes or so and stir coconut around to let brown evenly. Remove from heat.
5. Cut chicken into bite size pieces. Toss chicken and shrimp in cornstarch. Saute chicken in pan. Then when chicken is almost done, add shrimp. Cook for 3 more minutes until all meat is completely cooked.
6. Divide rice into 2 portions (about 2/3 cup each). Scoop rice into bowl or measuring cup. Place rice onto plate, trying to keep shape of the bowl.

7. Then add chicken and shrimp around the rice. Spoon curry sauce and vegetables onto chicken. Top with toasted coconut. Spoon peanut sauce onto rice. Sprinkle with green onions.

Servings: 2
Nutritional Info: 607 cals, 26g fat, 54g carbs, 40g protein
Cheesecake Factory's Original Nutritional Info: 1380 cals

#16 - Running Revelations

I had quite the exhilarating run in the rain today. 43:21 minutes of wet, messy, painful, and enlightening jogging.

Before I went, a friend of mine asked why I would even put myself through a treacherous run during the first storm of the year? My thoughts were, "if I don't get out of this office I will go insane. This is my only option".

This got me thinking during my run. What exactly am I doing still working at a place that I am completely miserable at? Where running for almost 45 minutes in the pouring rain while my ankle hurts so bad that I have to walk every 10 minutes sounds better than sitting in my dry and warm office.

Simple: Money and security. Two things that are extremely hard to come by these days. And two things I personally need for survival. But do the benefits of money and security stop when your happiness takes a huge blow? Don't get me wrong, I love my life. My life from 6 pm to 9 am.

Most of 2009 has been dedicated to me trying to figure out exactly what I think it may take for me to be happy in a career. Only several weeks after I had taken this job, I knew that I no longer wanted to work in entertainment. Soon afterward, I started to realize that working in food and nutrition is something I may be happy doing. The first part of the year was dedicated becoming a certified personal trainer. This was the first step to becoming a certified nutritionist. But soon after I passed the personal trainer test, life got in the way and my nutritionist certification was put on hold. I started to cook more and more and it only seemed natural to start blogging my cooking adventures. And the more I did it, the more I enjoyed it. So in September I decided to step my blog up a notch and put myself up to the challenge of nutritionally making over "Top Secret Restaurant Recipes 2". And once my challenge is over sometime in January, I plan to resume studying for my Nutritionist Certification and passing with with flying colors. Hopefully :)

Now I still don't really know exactly what I want to do with my career. But, I do know that I must really enjoy cooking and nutrition and blogging if I dedicate 20+ hours a week to a job that I make absolutely no money on. As I see it, the blog, the personal trainer certificate and the nutritionist certificate will all make up a pretty well rounded resume for a job that I am sure I will eventually find and love. It's okay that only a few people read my blog (90% of them being my loving and supportive family), I'm still putting everything I got into this. Knowing that someday this will make for a pretty awesome example of what I can do.

But until then, I'm keeping my head up high. Looking at this job as a pathway to my next, and a paycheck to support my blog costs.

Final thoughts/goal: By my 26th birthday (1 year, 1 week, and 2 days from today) I will be mentally and financially prepared to leave this job.

Cheesecake Factory: Chicken Madeira
(adapted from "Top Secret Restaurant Recipes 2")

2 4oz chicken breasts
4 asparagus spears
2 slices reduced fat mozzarella slices

Madeira Sauce:
6 oz madeira wine
1 tsp olive oil
1 cup sliced white mushrooms
1 cup beef broth
1/2 tbsp I can't believe it's not butter
1/2 tsp black pepper
pinch of salt

1. Cover each chicken with plastic wrap then use mallet to flatten chicken. Then sprinkle with salt and pepper and cook in skillet (with pam) for 5 minutes on each side or until cooked.
2. Remove chicken from skillet and add oil and mushrooms. Saute mushrooms for 2 - 3 minutes. Then add wine, broth, butter and pepper. Bring to a boil then reduce heat and let simmer for 20 minutes.
3. While sauce simmers, boil asparagus in medium saucepan halfway filled with water. Boil for 3 - 5 minutes, making sure you do not overcook them.
4. Once asparagus is done, place chicken onto cookie sheets. Criss-cross 2 asparagus' onto chicken then top with mozzarella cheese. Put in 375 degrees oven for 4 - 5 minutes or until cheese melts.
5. To serve, place chicken on plate then top with several spoonfuls of madeira sauce.

Servings: 2
Nutritional Info: 349 cals, 10g fat, 4g carbs, 37g protein
Approx Cheesecake Factory Nutritional Info: 1420 cals

Cheesecake Factory: Original Cheesecake
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 reduced fat graham cracker crust
3 8oz packages of fat free cream cheese
1 cup splenda
1/4 cup granulated sugar
1/2 cup fat free sour cream
1 cup egg subsitute
2 tsp vanilla extract

Topping:
1/2 cup fat free sour cream
1 tsp splenda
lite canned whipped cream

1. Preheat oven to 475 degrees. Place a large pan filled with 1/4 inch of water in oven (this will create your water bath, which helps keeps your cheesecake moist).
2.Combine cream cheese, splenda, sugar, sour cream and vanilla in large bowl with electric mixer (i finally have one thanks to my dear friend sammie!) Once mixed well, add in egg substitute.
3. Pour filling into crust. Place your cheesecake into your water bath (remember the water is hot, so be careful!). Cook at 475 degrees for 12 minutes. Then turn oven down to 350 degrees and cook for an additional 35 - 40 minutes. Remove from oven to let cool off.
4. Once cool, spread the sweetened sour cream topping onto cheesecake. Then place in refrigerator for 4 hours.
5. Cut into 12 pieces and serve with a topping of whipped cream.

Servings: 12
Nutritional Info Per Slice: 164 cals, 3g fat, 20g carbs, 13g protein
Approx Cheesecake Factory Nutritional Info: 640 cals, 45g fat, 54g carbs

Day #15

I'm in the process of weeding out some negative energy in my life right now. Instead of doing wacky cayenne pepper/lemon juice cleanses that make you irritable and smelly to get rid of toxins, I do people cleanses and get rid of toxic people.

Part of me thinks that maybe I have too high of standards. Is a friendship with equal amounts of effort that much to ask? Maybe so. Does this mean I should continue being friends with people that cause me more hurt than happiness?

In the end, I know my standards. And if they are too high, so be it. I know what I need. So, if I only have 1 really loyal best friend rather than 6 adequate friends, I'd rather take the 1.

Plus, I have a big family and I'm kinda stuck with them. :)

I'm also in the process of weeding out the 138 recorded shows on my DVR...this too is an overwhelming process for me.

Cheesecake Factory: Sweet Corn Tamale Cakes
(adapted from "Top Secret Restaurant Recipes 2")

Salsa Verde -
2 chopped tomatillos
4oz can of diced green chilis
1 chopped green ion
2 tbsp chopped cilantro
1 tsp splenda
pinch of salt and pepper

Tomato Salsa-
1 diced medium tomato
2 tbsp onion
1 tbsp diced cilantro
1/2 tsp lime juice
1 diced small jalapeno
pinch of salt and pepper

Southwestern Sauce-
4 tbsp fat free sour cream
1 tsp white vinegar
1/2 tsp splenda
1/2 tsp chili powder
1/2 tsp paprika
pinch of onion powder
pinch of cayenne pepper
pinch of salt and pepper

Cakes-
1 1/2 cup frozen sweet corn
4 tbsp Can't Believe It's Not Butter Light
3 tbsp splenda
pinch of salt
1/2 cup masa harina (corn flour)
2 tbsp whole wheat flour

Garnish-
2 tbsp fat free sour cream
1/4 avocado, chopped

Directions:
1. Prepare salsa verde by pureeing all ingredients in blender. Set aside and chill.
2. For tomato salsa, mix all ingredients in small bowl. Set aside and chill.
3. For Southwestern sauce, mix all ingredients in small bowl. Set aside and chill.
4. For corn cakes, put 1 cup of your frozen corn in blender until pureed. Then move to medium bowl and add splenda, butter and salt. Mix with with electric mixer until smooth. Then add masa, flour, and the rest of the corn (1/2 cup) and mix by hand.
5. Make 6 tamale patties by hand. Then bake in 400 degree on cookie sheet for 12 - 15 minutes until browned. Then flip and cook for another 3 - 5 minutes.
6. To arrange plate, pour salsa verde onto plate to coat bottom. Then place tamale cakes onto salsa verde. Then top each tamale cake with a small dollop of sour cream, tomato salsa, and avocado. Then drizzle southwestern sauce in a criss-cross pattern over cakes. *
* use a squirt bottle or put in small plastic baggie, and cut a small hole in the corner of the baggie to use as a

Servings: 6
Nutritional Info Per Tamale Cake: 148 cals, 5g fat, 22g carbs, 3.3g protein
Cheesecake Factory's Nutritional Info Per Tamale Cake: approx 500 cals

Cheesecake Factory: Mini Crabcakes

Ingredients:
2 tbsp fat free mayo
2 tbsp diced green onion
2 tbsp diced red bell pepper
1 tbsp egg substitute
1 tsp parsley
1/2 tsp yellow mustard
1/2 crab meat (real or imitation)
3 tbsp breadcrumbs
1/4 cup panko (japanese breadcrumbs)
pinch of salt and pepper
1 tbsp olive oil

Remoulade Sauce-
1/2 cup fat free mayo
1 tbsp capers
1 tbsp chopped dill pickle
1 tsp lemon juice
1/2 tsp minced parsley
1/2 tsp paprika
1/2 tsp chili powder
pinch of salt
pinch of cayenne pepper
pinch of cumin

Directions:
1. Mix all ingredients for crabcakes except for panko and oil. When stiring in crab, be sure to gently fold it in.
2. Gently hand make 6 crabcakes, all equal in size. Then place in fridge to harden for an hour or so.
3. While crabcakes mold, combine all ingredients for remoulade sauce in small bowl. Set aside and chill.
4. Put panko in bowl. Take crabcakes out and coat them in the panko. After heating oil in large skillet for 30 seconds, place crabcakes in oil. Cook in oil for 2 - 3 minutes on each side, or until slightly brown.
5. Serve with remoulade sauce on the side.

Servings: 6
Nutritional Info Per Crabcake w/ Sauce: 106 cals, 4g fat, 13g carbs, 6g protein
Cheesecake Factory's Nutritional Info Per Tamale Cake: approx 164 cals

Making This All About Pups

Blog World, Meet Astral & Coda.

Boys, Meet the Blog World.

Day #14 - Making This All About Food

Carrabba: Bread Dipping Blend
(adapted from "Top Secret Restaurant Recipes 2" )

Ingredients:

1 tbsp fresh basil
1 tbsp fresh parsley
1 tbsp fresh garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp black pepper
1/2 tsp salt
1/2 tsp red pepper
1/2 tsp olive lemon juice
1 tbsp olive oil

Directions:
1. Chop all spices and put in food processor or blender. Blend until smooth.
2. After transferring spices to small dipping bowl, add in oil and lemon juice. Serve with dipping bread.

Servings: 2
Nutritional Info: 73 cals, 7g fat, 3g carbs, 1g protein
Approx Original Carrabba's Nutritional Info (based on recipe): 126 cals, 13g fat, 3g carbs, 1g protein

Carrabba: House Salad Dressing

(adapted from "Top Secret Restaurant Recipes 2" )

Ingredients:
1/2 cup fat free mayo
2 tbsp grated parmesan cheese
1/4 cup 1% milk
2 tsp minced garlic
1 tsp minced parsley
1 tsp lemon juice
salt
pepper

Directions:
1. Whisk in bowl. Add to lettuce. Enjoy.

Serving Size: 4
Nutritional Info: 40 cals, 2g fat, 5g carbs, 2g protein
Approx Original Carrabba's Nutritional Info (based on recipe): 209 cals, 22g fat, 1g carbs, 3g protein

Carrabba: Chicken Marsala
(adapted from "Top Secret Restaurant Recipes 2" )

Ingredients:

Marsala Sauce-
2 tbsp I Can't Believe it's not Butter - Light
1/2 slice prosciutto, diced
1 tsp diced shallots
1 tsp diced garlic
4oz can sliced mushroom
2 tbsp Marsala wine
1/2 cup chicken broth
1 tsp cornstarch
1 tsp diced fresh parsley
1 tbsp 1% milk
pepper

Chicken Seasoning-
1/2 tsp salt
1/2 tsp pepper
pinch of :
oregano
thyme
parsley
garlic powder
onion powder

2 4oz chicken breasts

Directions:
1. Melt butter in medium saucepan over medium heat. Add prosciutto and let cook for 2 - 3 minutes. Then add shallots and garlic. Cook for another 30 seconds.
2. Then add wine, mushrooms and black pepper. Let simmer for 4 - 5 minutes. Then add cornstarch and broth. Stir well, until cornstarch dissolves, and let simmer for another 5 minutes.
3. Add parsley and milk to sauce. Cook for another 3 minutes and remove from heat and cover.
4. Prepare chicken with seasoning, then cook in skillet or grill for 3 - 5 minutes per side, or until cooked.
5. To serve, place chicken breast in middle of plate and pour half of marsala sauce on top.

Servings: 2
Nutritional Info: 208 cals, 7g fat, 6g carbs, 26g protein
Approx Original Carrabba's Nutritional Info (based on recipe): 456 cals, 32g fat, 5g carbs, 34g protein

Day #13 - To Eat or Not To Eat

I cannot stop eating.

I've been losing and gaining the same 20 lbs for a year now. To many people, 20lbs is a lot. But for me, 20lbs keeps me in the same size of jeans. But I'm either comfortable in that size, or I can't breath in that size. Right now I can breath, but not very well.

I'm stuck between counting my calories and trying to eat intuitively (if you haven't read the book Intuitive Eating, you should definitely check it out). When I eat intuitively, I eat about 200 - 300 calories more a day than I would if I stuck to a set caloric range. But when I count my calories and stick to 1400 calories a day, I am hungry!

And when I'm hungry, the world may as well end.

So, do I stay uncomfortable and insecure in my jeans but be able to enjoy food? Or be comfortable in my jeans and be hungry and irritable?

I will leave you with some wise words by Nene Leakes from Real Housewives, clearly another woman that deals with the same dilemma,

"I'm a size 10. I could go down to a size 8, but I don't feel like it. You know why? Because I'm fucking hungry."

So true Nene, so true.

Eat this:


CPK: California Club Pizza
(adapted from "Top Secret Restaurant Recipes 2" )

Ingredients:
1 package of Trader Joes' Whole Wheat Pizza Dough (or any premade dough will work)
4 oz chicken breast
3/4 cup shredded lite mozzarella cheese
4 slices bacon
2 tbsp fat free mayonnaise
1/4 avocado, sliced
1/2 cup chopped romaine lettuce
1 1/2 cup chopped iceberg lettuce
1 large tomato
salt
pepper

Directions:
1. Cook chicken, sprinkled with salt and pepper, in greased (or pam) skillet for 3 - 5 minutes per side, or until cooked.
2. Roll out pizza dough on a floured base. Then transfer to a greased cookie or pizza pan.
3. Layer the pizza dough with the cheese, then chicken and bacon. Cook in 450 degrees for 10 - 12 minutes, or until cheese melts.
4. As pizza cooks, mix iceberg and romaine lettuce, mayo and salt and pepper in large bowl.
5. Once pizza is cooked, top with lettuce mix, tomatoes, and avocado. Slice in 8 pieces.

Servings: 4 (2 slices each)
Nutritional Info Per Serving: 364 cals, 10g fat, 54g carbs, 20g protein
CPK Nutritional Info Per Pizza: 1440 cals (according to CPK website)

Day #12 - Purple Drank

'Lil Wayne recently informed me of something that I feel like I should have been kept in the loop on: Purple Drank.

"Purple drank is a slang term for a recreational drug made with prescription-strength cough syrup, containing codeine and promethazine, mixed with ingredients such as Sprite soft drink and pieces of Jolly Rancher candy.

When taken in large quantities, this drug can lead to sedation and altered levels of consciousness."

This description alone scares the shit out of me while still tempting my (thankfully now small) rebellious side of me.

Don't worry, I'm not going straight to CVS buy myself a bottle of cough syrup. But I just would like if someone, preferably more hip than me, would let me know when a new phenomenon hits the streets, ya know? If you are that hip someone, please let me know.

The Califorina Cosmo is definitely not my version of the Purple Drank. It's just purple.


CPK: California Cosmo
(adapted from Todd WIlbur's "Top Secret Restaurant Recipes 2" )

Ingredients:
1.25 oz vodka
1 tsp splenda
1 tsp lime juice
2.5 oz Powerade Zero - Grape Flavor
3 red grapes, frozen

1. Shake all ingredients, expect for grapes, in shaker filled half way with ice.
2. Pour into martini glass. Spear grapes with toothpick and garnish glass.

Serving Size: 1
Nutritional Info: 91cals, 0g fat, 5g carbs, 0g protein
Original CPK Nutritional Info: 172cals, 0g fat, 16g carbs, 1g protein