My Blog has Moved....

My blog has moved...come follow me over to http://www.MyEatingCleanJourney.com

Vegetable Curry (a Vegan recipe)

Last night for supper I made Vegetable Curry.  I love spicy food but this time around I made it with a new curry blend I purchased from Penzy's Spice Company and it was HOT.  Too hot for my palate and I had to consume more rice than I had planned on to keep my mouth from burning up.  The rest of the family must have loved it as we didn't have any leftovers.  Next time I'll make a double batch and go easier on the curry spice.

Vegetable Curry (a Vegan recipe)

3 stalks celery, sliced
1 medium green pepper, chopped
3 carrots, sliced
1 medium onion, chopped
3 tomatoes, skinned and diced
1 T lemon juice
1 apple, peeled, cored and diced
2 tsp turmeric
1 T curry powder
2 T cornstarch
1 can lite coconut milk

Add the pepper, carrots, and celery into a large pot or pan and saute on medium heat until the vegetables start to soften.  You can use oil to saute with if you'd like.  I just use splashes of water.

Add the onion, apple and tomatoes.  Stir.  Add lemon juice, curry powder, and turmeric.  Mix and heat on low for about 10 minutes.  Add in cornstarch and coconut milk.

Add in cornstarch and coconut milk.  Mix well.  Heat on medium until it begins to boil, reduce to a simmer for 10 minutes.

Serve with Basmati Rice.

Pad Thai Vegan

Pad Thai

Ingredients:

1 pound tofu cubes
12oz flat rice noodles
3 Tablespoons vegetable stock, carrot juice (what I used) or water
1 garlic clove, minced
4 green onions, chopped
2 cups broccoli florets
1 cup bean sprouts (next time I'm going to add 2 cups)
1/2 tsp chili powder
4 tablespoons low-sodium tamari
2 tablespoons lemon juice
4 tablespoons home-toasted peanuts or other nuts (I used raw cashews), chopped
1/2 cup cilantro, chopped

1. Preheat oven to high broil. Drain tofu and cut into 1 inch cubes. Place on a baking sheet covered with non-stick spray (I always put aluminum foil down for easy clean up). Spray with Bragg Liquid Aminos. Broil cubes for 10 minutes. Turn over tofu cubes and spritz with Bragg Liquid Aminos again. Broil for another 10 minutes, until browned on both sides.
2. Place rice noodles in a large bowl and cover with hot water. Let sit for 20 minutes.
3. Heat the vegetable stock (or other liquid you chose) in a wok or large nonstick skillet. Add in the garlic and saute for 1 minute. Add in the onions, noodles, broccoli, tofu and sprouts, one at a time - stirring in between each one. Add in the chili powder, tamari and lemon juice. Stir to combine and remove from heat. Garnish with cilantro and peanuts.
Serves 4.

Pasta Primavera Vegan

I am trying to eat more and more vegetables and surprisingly even my 17 year old son has accepted the non-meat meals.  When I asked him if he liked this dish, he replied with a grin and said I'm going in for seconds.  I take that as a yes.

 

Pasta Primavera

Ingredients: 2 zucchinis, sliced
1 summer squash, sliced
1 green pepper, chopped
1 red onion, chopped
1 cup carrots, chopped
4 garlic cloves, minced
2 tomatoes, chopped
2 T oregano, dried
1 jar of low-salt pasta sauce
1 cup carrot juice, optional
16 ounces whole-grain spaghetti, cooked (I used linguine)
 1 cup raw cashews, ground

 I have this amazing food processor made by The Food Network and it sliced all of my vegetables (except the tomatoes) for me, including the carrots. Then I threw them all in a pan and water sauteed them until tender (first 6 ingredients). Add in the diced tomatoes, oregano, juice, pasta sauce and simmer for 10 minutes. Serve over the spaghetti.  Garnish the top with the ground cashews.

BBQ Pizza Vegan

This recipe comes from the Engine 2 Diet book and was a HUGE hit with my husband.  After not eating anything sweet for three weeks the BBQ sauce was a bit sweet for me.  I think next time I'll add a little more tomato paste or try and find a BBQ sauce that isn't so sweet.  It's really hard to find a sauce that doesn't have sugar as one of the first three ingredients.  If anyone knows of any, can you please leave a comment with the brand name and where you found it?

 

Burt's BBQ Pizza Ingredients:

4 ounces tomato paste
1 cup BBQ sauce
2 tsp dried oregano
2 Kabuli crusts (I couldn't find those so I used whole grain naan flatbreads)
1 small red onion, sliced
1 red bell pepper, sliced (I used a green one)
2 handfuls of fresh spinach (next time I'll go with 3 handfuls)
1 jar pineapple chunks, drained
1/2 cup finely ground raw cashews

 Preheat oven to 425°.  Mix the tomato paste, barbecue sauce and oregano together in a bowl.  Generously spread the sauce on the crusts and layer with the vegetables and pineapple.  Top with the cashews.  Bake on a sprayed cooking sheet or pizza stone for 15 minutes. My son added some pre-cooked chicken to  his pizza but my husband and I kept ours animal protein free (the Eat to Live way).

Afghani Steak with Roasted Vegetables

Tonight's Supper

Grilled Afghani Steak with Roasted Vegetables

Gather your vegetables together.  I am using zucchini, yellow squash, green pepper, red pepper and an onion.

You'll also need olive oil cooking spray, 1 T fresh thyme chopped, salt and pepper.

Preheat oven to 450.  Spray your baking sheet with non-stick cooking spray (I layer mine with Reynolds Wrap first).  Slice vegetables and spread them in a single layer on your baking sheet.

Spray a coat of olive oil cooking spray over the vegetables.  Sprinkle with chopped thyme, salt and pepper.

Bake in pre-heated 450 degree oven for 20 minutes or until nicely roasted.

While the vegetables were roasting, I sprinkled my sirloin steak with Afghani Spice from Teeny Tiny Spice Co. of Vermont.

Cook steak on a grill pan if you're cooking on your stove.  I love the grill lines.

Roasted Vegetables

Let your steak "set" for at least 5 minutes before slicing.

Slice your steak on an angle, against the grain.

Enjoy!

I really love my vegetables roasted.  I make this a lot and sometimes add eggplant, tomatoes and green beans to the mix.  I overcooked my steak a bit.  I usually like it medium to medium well but my brother-in-law stopped by while I was cooking and I was distracted.

Cincinnati Chili with Teeny Tiny Spice Co of Vermont

(originally posted on Front Porch Reviews, my other blog)


I love cooking.  I love taking a variety of ingredients, mixing them together and seeing what I get.  Sometimes I win and sometimes I lose.  One of my biggest passions has been cooking with spices.  This year I started hitting up the local Farmer's Markets and it was there that I stumbled upon a company called Teeny Tiny Spice Co. of Vermont.  They make hard to find spice blends.  
Six O'Clock hit tonight and I didn't know what I was going to cook for supper.  Sundays in our household are Football Sundays, so I don't have much time to whip something up and run back to the TV before half-time is over.  I looked in my refrigerator and spotted a package of ground turkey.  I decided to whip up some chili, but what kind?  I remembered that Teeny Tiny Spice Co of Vermont had sent me a few containers of their spices for me to review.  What's not better than Chili and Football?  I didn't have any kidney beans on hand and I knew I needed to "beef" up the chili somehow.  I decided to pour it over some spaghetti.  This was my first time eating chili with spaghetti and it was delicious.  The whole recipe only took me 30 minutes from start to finish.
So....let me tell you about this spice blend called Chocolate Chili.  It's a combination of flavors from South America:  Organic Spices - Cocoa Nibs, Aji Amarillo Chili, New Mexican Chili, Aji Rancho Chili, Aji Rojo Chili, Juniper Berries, Oregano, Sweet Cinnamon, Aji Cereza Chili, Himalayan Pink Salt, Organic Vermont Maple Sugar, Organic Onion and Organic Garlic.  What an awesome blend of spices!  When I opened the container and sniffed, it was delightful.  I love mexican/southwest food.  I've never had chocolate mixed with my chili powder.  
From the side of the tin "Fruity and fiery chili peppers blend beautifully with rich cocoa nibs to create a unique chili mix.  Our rule of thumb is 2 Tbs of Chocolate Chili for a "normal recipe".
Now that I've made the chili and LOVED it.  I'll be making Chocolate Chili Brownies this week.

~~*~~
Cincinnati Chili with Spaghetti6 servings

Ingredients:

2 tsp canola oil  1 lb uncooked ground turkey 2 medium onions, chopped 1 T Garlic Relish (you could use 2 cloves of garlic, minced) 2 T Teeny Tiny Spice Co. of Vermont Chocolate Chili (use more if you like it spicy) 14-15oz can diced tomatoes with jalapenos 1/4 C water 1/2 tsp salt 1/4 tsp pepper

3 cups cooked spaghetti 4 T low-fat cheddar cheese, shredded Instructions:

Heat oil in large stockpot or dutch oven over medium-high heat.  Add the turkey and cook, breaking it up as the meat browns, 3-4 minutes.

Add 1 1/2 of the Chopped Onions.  Cook for 2-3 minutes or until the onions start to soften.

Add Garlic Relish (or minced garlic) and Chocolate Chili Spice Blend

 Blend with meat and onion mixture

Add can of tomatoes and water

Simmer for 15-20 minutes.

While the Chili simmers, start cooking the Spaghetti.  

	Portion the spaghetti out in 6 bowls.  Top each with 2/3 cup of Chili.  Sprinkle with the remaining onions and a generous tablespoon of shredded cheese.

You can find the Chocolate Chili Spice Mix at Teeny Tiny Spice Co. of Vermont.Follow them on  Facebook also.Make sure you sign up to follow my blog via email as I'll be reviewing a few of their other spice mixes also.  Plus, you won't want to miss my recipe and review of my Chocolate Chili Brownies.

Eating Healthy While on the Road

I'm heading to Washington DC (actually Alexandria, VA and Falls Church, VA) for the week for work. I've been sick for the last two weeks and my diet has gone out the window. I love cooking and while sick I spent a lot of time eating take-out (pizza, Subway, Chinese) or eating highly processed frozen meals. My body is craving a good salad.

Now that I'm feeling a little better, I have a business trip to take. I dread making the right choices while eating out. My co-worker has offered to split meals with me and hopefully we can keep each other accountable for what we consume. My first plan, upon grabbing my rental car, is to stop at a store to pick up some fresh fruit to have on hand for snacking. I am also packing some of my weight watcher snack bars and baked chips. My downfall though will be all of those great eateries that I don't have here in Vermont, like 5 Guys. OMG I love that place.

When you travel, how do you make sure that you stay on your healthy eating plan? Help me!!!!

~*~ Tamra ~*~

Free Rental from Redbox

"Redbox is the best - you can rent DVDs/Blu-Rays and in some places video games for $1 a night with no membership fees! You should try it out. If you click on my link and it's your first time renting online, they'll give you a free one-night online rental credit. And I'll get a free rental each time you rent via my link during the program." --Tamra Augostino

Steel Cut Oats with Apples

Steel Cut Oats with Apples

WWPP 4

3 cups water

1 cup steel cut oats

3-4 apples (I used 4 small ones), peeled and diced

1 T cinnamon

Bring water to a boil. Add in the oats and apples. Reduce to a simmer and simmer for 45 minutes or until all of the water is absorbed. Stir in cinnamon.

Serving size 1 Cup. I also topped mine with a bit of brown sugar (1 pt).

Pomegranate Orange Pork Chops

First off I need to apologize for my photo. I couldn't wait to sit down and eat this pork chop that I started eating before I realized I needed to take a photo. I am completely in love with Pomegranates. Add that to orange and I'm a woman in heaven.

This whole meal only took about 15-20 minutes to prepare. Quicker than ordering a pizza.

Pomegranate Orange Pork Chops

5 WWPP per serving

1/2 tsp chili powder

1/4 tsp ground allspice

1/4 tsp ground red pepper (cayenne)

1/4 tsp salt

4 (4oz) boneless center cut pork chops

cooking spray

1/2 cup pomegranate juice (plain or flavored - I used plain POM Lite)

2 T balsamic vinegar

1 T sugar

1 tsp grated fresh orange rind

Combine the first four ingredients together and sprinkle over both sides of the pork chops.

Heat a non-stick skillet over medium-high heat. Spray pan with cooking spray. Add pork chops and cook 3 - 4 minutes on each side or until done. Remove pork chops from pan and keep warm.

Add pomegranate juice, vinegar and sugar to pan. Bring to a boil and cook for about 3 minutes until the sauce is reduced and becomes syrupy. Remove pan from heat and stir in the orange rind. Drizzle over the Pork Chops.

Serves 4

I served this Schwan's Baby Potatoes (WWPP 2) (microwave for 6 minutes) and Steamfresh spring vegetables (WWPP 2, this one came with a citrus sauce which added to the points value).

Beef Stir Fry

Beef Stir fry

I don't have a recipe for this because I just threw it together. I had sliced a sirloin steak into thin strips, adding in match stick carrots, zuchinni from our garden, package of frozen broccoli and an onion. Saute in a pan. then I added in asian chili sauce and some teriyaki sauce. Served over brown rice.

Cajun Beef Stew WWPP 6

Cajun Beef Stew

Weight Watchers Points Plus 7
Makes 4 Servings

Ingredients:
1 pound boneless bottom round roast, cut into chunks
1 med onion, chopped in 1" pieces
1 large green pepper, cut in 1" pieces
2 celery stalks, chopped
2 garlic cloves, minced
1 (15.5 oz) can red kidney beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1 cup reduced sodium beef broth
4 tsp Cajun seasoning
2 T cold water
1 T all-purpose flour
2 scallions for garnish (optional)


1. Place beef, onion, bell pepper, celery and garlic in a 5-6 quart slow cooker. Add the beans, tomatoes, broth and cajun seasonings; mix well. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.

2. About 20 minutes before the cooking time is up, whisk the water and flour in a small bowl until smooth; stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Garnish each serving with the scallions.

You can serve this over egg noodles or brown rice. Be sure to add in the extra points plus for the noodles or rice. The photo above is shown without noodles or rice.

Barley and Rice with Pomegranate Seeds

Pomegranate seems to be the fruit of the year this year. I love Pomegranate flavored things and was so excited to try them in this recipe. I have seen POM juice for sale in the stores and I haven't purchased any yet to try it. Does anyone have any good recipes or ideas on how to use POM juice?

Barley and Rice with Pomegranate Seeds
6 servings, 3/4 cup each
Weight Watchers points plus - 5

2 tsp EVOO - extra virgin olive oil
1 onion, chopped
1/2 C brown or wild rice (I used brown)
1/2 C barley
3 C low-fat chicken broth
1/3 C pine nuts
1 C pomegranate seeds (tip: remove the seeds under water or beware of the bright red juice)
2 tsp grated lemon zest

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened. Add rice and barley, stir. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

2. While the rice and barley are cooking, toast the pine nuts in a small, dry skillet over medium-low heat, stirring constantly until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

3. Add pomegranate seeds, lemon zest and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Hearty Breakfast

The experts say that breakfast is the most important meal of the day. I have long been a big breakfast skipper. Until I started with Weight Watchers I didn't think much of eating breakfast. I remember mom used to always have cereal set out for us to eat in the morning. I never was a big cereal fan. I found that eating cereal would actually make me hungrier in the morning. I'm not an egg fan. To me they are only good when mixed in with cookie dough.

I have been on a hunt for a low Weight Watcher point, high in protein and good tasting breakfast. Each morning I have been mixing up a concoction of hashbrown potatoes, veggie sausage, onions, peppers and reduced fat cheddar cheese. This very generous portion only contains 5 points plus points and it keeps me full the whole morning.

What are you eating for breakfast?

Weight Watchers Magazine

Good deal alert! Weight Watchers magazine is only $3.99/year- 6 issues/yr. Use coupon code: WEIGHT at checkout to get the discount.

Asian Chicken Salad

I am so far behind on posting to my blog. My apologizes to my followers. My husband and I have started back up with Weight Watchers. For me, it's my 25th time (guessing) and this will be his first time. We're one week into it and tomorrow is weigh in day. I'm excited to see how I did.

One thing I've been trying to do is find a way to make some of the yummy salads I eat at a restaurant. This salad is a spin on the Asian Chicken Salad you can find at Panera.


Start with some lettuce, I prefer romaine, add in roasted red peppers, edamame, grilled chicken breast, cashews and wonton strips. Top it off with Thai Vinagrette Dressing and an asian peanut drizzle. Yum!

Thai Chili Vinaigrette

3 Tbsp. fresh lime juice
2 Tbsp. Thai sweet chili sauce
2 Tbsp. Vegetable oil
1- 1/4 tsp. soy sauce
1 tsp. rice wine vinegar
1/4 tsp. sugar

Chicken Chili

As promised, although a day late - here is the recipe for the Chicken Chili I made on Sunday. This recipe comes from the Weight Watchers New Complete Cookbook.

Chicken Chili

Makes 4 servings

8 points per serving

Ingredients:

4 tsp olive oil

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 red onion, chopped

3/4 pound ground chicken (I actually used ground turkey, it was on sale)

1 T all-purpose flour

1 T chili powder

1 T ground cumin

1 tsp unsweetened cocoa powder

1/8 tsp cayenne pepper

Three 14.5 oz cans crushed tomatoes (I used two quarts of homemade canned tomatoes)

2 T balsamic vinegar

3/4 cup canned chickpeas, rinsed and drained

1. In a large nonstick dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.

2. Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.

Per serving: 377 calories, 16g fat, 37 g carbs, 6g fiber, 25g protein

Add some shredded cheese to the top but don't forget to add in the points if you're following Weight Watchers!

Corn Chowder in the Wintertime

Winter is upon us here in Vermont. We received 33" so far and it's still snowing outside. The National Weather Service said we hit an all time high, or at least an all time high in the last 120 years, since they started tracking snowfall. I love snow but I don't love it this much!

When we get snow like this, all I want to do is snuggle inside the house with a cup of soup and a good movie. The New Year is upon us and so is my dedication to eating healthy and getting back on track with Weight Watchers. I made a batch of Corn Chowder and Chicken Chili for supper tonight. (I'll share the recipe for the Chicken Chili tomorrow). For now - here is the Corn Chowder one.



Corn Chowder
Makes 4 Servings, 4 Points each
Rating 4.5 out of 5 stars



Ingredients:
2 slices turkey bacon, cut into 1/2" pieces
1 onion, chopped
1/2 yellow bell pepper, seeded and chopped
2 1/2 cups low-sodium chicken broth
2 medium all-purpose potatoes, peeled and cubed
2 cups whole corn kernels
1/4 cup light cream

1. In a medium nonstick saucepan, cook the bacon in 2 tablespoons water until crisp. With a slotted spoon, transfer to a paper towel; dicard the liquid.

2. Add the onion, bell pepper and 2 tsp water to the saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to a serving temperature. Serve, topped with the bacon pieces.


This was really yummy. It sure didn't taste "healthy" or like I was skimping in flavor at all.

As requested, Here are the nutritional values:
Per Serving (1 1/2 cups) 209 calories, 8 g Total Fat, 4g Saturated Fat, 22mg Cholesterol, 175mg Sodium, 30g Total Carbs, 4g Fiber, 6g Protein, 28mg Calcium.

Win with Holey Donuts

I have talked to you all about my quest to lose weight and how I'm following the Weight Watchers plan. Through the Weight Watchers community, I heard about a company called Holey Donuts. They make low fat donuts and cinnamon rolls. Donuts such as: Coconut Cream Pie, Lemon Graham Cracker, Vanilla Coconut, Chocolate Fudge Empties, Vanilla Frosted Boston Cream, Strawberry Shortcake, Toasted Coconut, Raspberry Fudge, Fudge Crumb Boston Cream, Caramel Apple and many other flavors.

HOLEY DONUTS! WOULD LIKE ONE LUCKY READER TO WIN A Holey Donuts! Holiday Pack of

1- Full box of Jumbo Low Fat Cinnamon Buns (4)
1- Full box of Our Awesome Jumbo Low Fat Blueberry Vanilla Buns (4)
1- Full box of Holey Donuts! Low Fat Cinnamon Bun Middles (16)

+$150 Holiday spending cash!


Enter to win by emailing; info@holeydonuts.net. You will need to put the name of my other blog, Front Porch Reviews, in the subject line in order to enter. Please only enter once. They will announce the winner on December 15th.