Weekend Craving . . . hunting burgers!

This weekend's craving was for the perfect Veggie Burger.

Now, don't immediately click off the blog.

Veggie burgers can be great.

Case in point, the one that was served @ Mellow Mushroom until last week. (Note there's no link, because they're on my bad side.) Apparently, the powers-that-be @ Mellow Mushroom didn't find sales of their Herbed Veggie Burger high enough and it's been pulled from the menu.

Hubby and I went for lunch today, ordered the burger, then after a 25-minute wait we were told the burger had been pulled from the menu.

1st - shame on waiter/management that it took 25 minutes to tell us what we ordered was no longer available.
2nd - I did order one of their Gluten-Free Pizza options (again, don't say ick! - Gluten Free means that a different type of flour is used in the crust. I promise if you have the right homemade crust from alternate flour, you won't complain, most likely won't know.) The pizza was fine. However, when one is really jonesing for a burger, then pizza - even good pizza - isn't the answer.

Now, I'm on the hunt for the perfect Veggie Burger recipe, but it's specific. I want kale/brown rice/quinoa and mushrooms in my basic burger.

My Twitter account is in high drive at the moment as I've sent out scads of personal messages to fellow 'weekend chefs'.

If you've dropped by my porch and have a suggestion on a recipe, pop me a note on where to find it.

OH, and if you want a great pizza (just don't ask what the crust is made from) go to: Across The Pond

(of course, living near or visiting Fort Worth, TX is helpful.) If you don't have an Across the Pond, experiment a bit with Gluten-Free alternative pizza options.

Best Suggestion - visit restaurants that advertise Vegetarian/Vegan/Gluten Free options. Someone in the kitchen will know what they're doing and you'll more than likely (I didn't give an absolute guarantee) be pleased.

Happy Cow is a great phone app for this type of search.

Motivational Monday - a day late

Starting out with a Smoothie

I watched Food Matters (listed under Ted Talks) on Netflix this weekend.

While I’m a Vegetarian, we do eat most of our veggies cooked – many steamed, baked or sautéed, but cooked nonetheless.

Based on information from Food Matters, and the ever-decreasing nutritional value of fruits and vegetables, we’re trying the 51/49% rule for plating purposes.

51% to be RAW – as in not cooked.

What’s the purpose?

To further eliminate junk food, to limit unhealthy carbs (I am a bread-oholic ), and to kick start my morning system with more smoothies.
My pledge was to go for a week. I’ve discovered that I can talk myself into anything for a week.

This morning’s breakfast smoothie:

(3) Strawberries (high levels of antioxidants known as polyphenols; they add a bit of sweetness, and moderate the extreme green color to more of a sage green. Sounds strange, but not all of us want to drink something the color of the lawn.)

(1) Kiwi (for my 270% of Vitamin C)

(4) Apple slices (Yes, they have Vit C and potassium – although not huge amounts, but these act as a natural sweetner)

(6) Walnuts (for my healthy fat)

(10) Pumpkin seeds, raw, unsalted (for protein and Magnesium)

(5) Baby carrots (for Vitamin A)

(1) Cup spinach (it's excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline. – Okay, so it’s just good in your diet.)

(1) Teaspoon golden flax seeds (for a boost of antioxidants)

(3) Ice cubes (cause I like it frosty)

So drop by the porch again and see how my RAW adventure is going.
~Until Next Time~

Work-Outs For All Types

For the past 11 months, I've trained my body. To become something better than it's been in a long time. Then it hit me. Why stop at that limit? Why not train to be better than I've ever been?

So, I hit the NRH Centre gym three to four times a week. I started at thirty to forty-five minutes and, by the end of each session, my face beamed such a splendid cherry red that folks stop to stare at the tomato (that would be me) using the work-out equipment.

Looking for actual muscles seemed to be an exercise in futility, but I kept going: three to four times a week. Week after week, I persevered because I had a secret weapon.

Experience: When I'd turned 40, I had learned to jog, a pretty fast jog (13 minute mile) for an older dame. Even ran in a 5K one year.

Now, I'm not 40 anymore. As matter of fact, I haven't been 40 in a number of years, but that experience (I ran for three years -- straight -- didn't miss a single day) taught me that I could keep working out at the gym and perhaps find that jogger again.

Being obsessed with the written word, it seemed most apropos (and necessary for my motivation) that I seek out and enlist solid words of wisdom. Strong medicine was essential if I planned to stay true to the goal and be better than ever.

The bottom line, to me, has always been: if I talk loud enough and long enough and use enough logic -- in my head -- then I can make myself believe anything.

Who brought me inspiration?

“If I’d known I was going to live this long, I’d have taken better care of myself.” Eubie Blake, age 100 (who was Eubie Blake? James Hubert Blake, better known as Eubie Blake, was an American composer, lyricist, and pianist of ragtime, jazz, and popular music.) Simply put -- the man rocked the music world.

Who else inspired me?

"How old would you be if you didn’t know how old you are?” Satchel Paige, often considered one of the greatest baseball pitchers to ever take the mound.

Now, it's 11 months later and have I accomplished my goal?

1) I've found that jogger again.
2) I have muscles, which I promise, I did NOT have when I was 18.
3) Each of my work-out routines is now 90 minutes in length.
3) Perhaps best of all. My daughter (the 19-year-old) and I were at the gym a month or so ago and working on the Roman Chair together. After I left for the next piece of equipment, a woman on a nearby exercise bike asked my daughter if I was one of the trainers. Okay, that was good. Then she ask if I'd turned 40. That was better.

So how old would I be if I didn't know how old I actually was? Pretty darn young.

To all those who whip the beast of age with exercise, balanced eating, and a healthy sense of humor: May you find that inner youth again and enjoy all those years one more time.

As always, thanks for stopping by the back porch.

Romance With A Texas Twist. Romantic ebooks!

Monday Morning Muses

So, who watched the Superbowl? Okay, I watched about an hour of it. Nope, not the end, but the first hour. Watched with hubby for awhile, but I'm not a football-enthusiast -- even though I live with two -- I can take it in small doses, then I'm done. By this point in the season, I'm done. So, hooray for the Saints, and I'm sad for the Colts -- my daughter is a huge fan.

To all those who have kept the loops alive with Macillian/Amazon updates -- thanks. I always love a great publishing scoop and this one has definitely been big news.

Did you miss the controversy?

Go to: ABC Video

or

Sun Times report

or

CBS news

I just read a recent update from Macmillian to their agents and authors . . . very nice, nice between the two lions on the Savannah, according to the letter. Bottom line: apparently they've worked toward a resolution and all things Macmillian should be back up and running on Amazon.

Onto something . . . well, lighter!
Giving Up Wine
I was walking down the street when I was accosted by a particularly dirty and shabby-looking homeless woman who asked me for a couple of dollars for dinner.

I took out my wallet, got out twenty dollars
and asked, 'If I give you this money, will you buy wine with it instead of dinner?'

'No, I had to stop drinking years ago', the homeless woman told me..

'Will you use it to go shopping instead of buying food?' I asked.

'No, I don't waste time shopping,'the homeless woman said. 'I need to spend all my time trying to stay alive.'

'Will you spend this on a beauty salon instead of food?' I asked.

'Are you NUTS!' replied the homeless woman. I haven't had my hair done in 20 years!'

'Well, I said, 'I'm not going to give you the money.. Instead, I'm going to take you out for dinner with my husband and me tonight.'

The homeless Woman was shocked. 'Won't your husband be furious with you for doing that? I know I'm dirty, and I probably smell pretty disgusting.'

I said, 'That's okay. It's important for him to see what a woman looks like after she has given up shopping, hair appointments, and wine.'


Made you laugh! Thanks for my friend, Bob, who sends me 'stuff' to keep me smiling even when I'm gritting my teeth.

Now, for that whole health craze I'm on . . .
Watch out for corn syrup, especially the High Fructose Corn Syrup. Maybe you're thinking, I don't indulge in all those sweet treats, so no worries.
Ummm . . . not quite true.
Flip your ketchup bottle over and read the label.
Go on. I'll wait.
Find it? Read the label? Notice one of the first ingredients?
Yep, High Fructose Corn Syrup.
BTW: it won't matter what brand of ketchup is in your cabinet or frig, unless it's Organic, they all have it. At least, all the major brands I've found in Texas.
Now, try your salad dressing.
I mean, even those spritzer brands.
Yep, High Fructose Corn Syrup is tucked in there as well.

Have you seen the commercial where the gal is eating a Popsicle and offers one to her beau? He declines because of High Fructose Corn Syrup and what 'people' say about it. Princess Popsicle ask for specifics on HFCS dangers. Beau can't provide any and that's the end of the commercial. By implication we (the viewers) are suppose to believe that because Beau can't come up with a reason not to eat HFCS then there must not be one.

Ask the nutritionist. Any nutritionist. They know the HFCS dangers.
Biggest down-side: your body doesn't know how to get rid of it. One of those sugars that Mother Nature never intended in the digestive tract. What does the body do with sugars it can't process? STORES THEM! Oops, past the lips and straight to the hips.
Why is it tucked inside all types of foods? Because it's the cheapest sugar to process and add. Simple as that.

Hope everyone has a great Monday. It's a bit rainy on the back porch. Well, actually, it's a lot rainy. But not to complain. I've seen the snow drifts up north. Here's wishing for a quick turn towards spring and a fast thaw.
Do drop by again.
Until then,
~Sandra

New habits for 2010 . . .

Remember, I told you I had ideas for my blog this year, different things than I've tried in the past . . . well, here's taking the first one out for a spin.

Hubby is on this major, 'How do we eat healthier kick?'. A couple of years ago, we switched loads of stuff OUT of our diet: excess sugars -- as in all white sugars; sodas (well, he and the kids did. I still have my Dr. Pepper sin.); white breads to wheat breads, regular crackers to wheat-only crackers; changed the salad dressings and yogurts -- not to LOW FAT -- but we took out the ones with all high sugars in them; hamburger meat is gone to be replaced by turkey only; more baked and grilled chicken; canned veggies out and fresh or flash-frozen veggies in; margarine OUT, completely unless it's in a recipe for baking and usually the item is one I'm carrying to a party, not keeping for home consumption, butter IN -- yep, it's the real deal in our house, small amounts, but it's the real deal.

Okay, there were other changes, but from this list it's easy to see our eating habits changed.

What else changed?

Waist-lines!

Hubby's most of all. DARN it! Of course, all research show men lose more inches compared to women, and hubby did. Over 5 inches. That's pretty impressive, isn't it?

Those results are hard to argue with, so I didn't bother. I simply ate better.

Now, hubby's on a new kick. Michael Geary - a Certified Nutrition Specialist, Certified Personal Trainer. This guy has an unbelievable program. More importantly, it's step-by-step.

Wait! I'm not promoting this program. No one's paying me for my opinion, or my writing skills. I'm simply saying, hubby started following the program and he's losing more weight.

It is one of those eating adventures that require the 4 - 5 meals a day, so for some this is definitely a down-side. Hubby drives a truck at night and we've had to be inventive in order to get his meal program in place, but it's working. It also means, creative thought has to be put into meal planning. For many folks, the thought of planning 4 - 5 meals a day is too daunting to undertake. Gotta tell you, we cheat. I use the same meal plans over and over. We already know the calorie count -- yes, we did have to figure those out -- put them on a spread sheet, and then we just combine things together.

Perhaps, you're asking, What is the purpose of this blog?

I recently found Micheal Geary's "Top 55 Lean-Body Foods to Build Muscle and Lose Body Fat"

Okay, how cool is that? I can share, as long as I give credit, which I just did. Check out the things you can add to make your 2010 healthier.

". . . start with the fridge. Each week, I try to make sure I'm loaded up with lots of varieties of fresh vegetables. During the growing season, I only get local produce, but obviously in winter, I have to resort to the produce at the grocery store. Most of the time, I make sure I have plenty of vegetables like onions, zucchini, spinach, fresh mushrooms, red peppers, broccoli, etc. to use in my morning eggs. I also like to dice up some lean chicken or turkey sausage into the eggs, along with some swiss, jack, or goat cheeses (preferably raw grass-fed cheeses when I can find them).

By the way I'm talking about whole eggs, NOT egg whites. Always remember that the yolk is the most nutritious and nutrient dense part of the egg, so only eating egg whites is like throwing away the best part... and no, it's NOT bad for you because of the cholesterol... eggs actually raise your GOOD cholesterol. Try to get free range organic eggs for the best quality."

That's different, isn't it?
I thought I had to eat egg whites ONLY, if I had a hope of keeping weight control. I don't like egg whites. Nope, too mild. If I wanted to eat scrambled card-board, I cook it up. Not, that I'm an egg nut, but I've never met a hard-boiled egg in a salad I didn't love.

Okay, what else does he list?

•Chopped walnuts, pecans, almonds - delicious and great sources of healthy fats.
•Cottage cheese, ricotta cheese, and yogurt - I like to mix cottage or ricotta cheese and yogurt together with chopped nuts and berries for a great mid-morning or mid-afternoon meal.
•Whole flax seeds or chia seeds - I grind these in a mini coffee grinder and add to yogurt or salads. Always grind them fresh because the omega-3 polyunsaturated fats are highly unstable and prone to oxidation, creating high levels of free radicals in pre-ground flax.
•Whole eggs - one of natures richest sources of nutrients (and remember, they increase your GOOD cholesterol so stop fearing them).
•Salsa - I try to get creative and try some of the exotic varieties of salsas.
•Avocados - love them...plus a great source of healthy fats, fiber, and other nutrients. Try adding them to wraps, salads, or sandwiches.
•Butter - don't believe the naysayers; butter adds great flavor to anything and can be part of a healthy diet (just keep the quantity small because it is calorie dense...and NEVER use margarine, unless you want to assure yourself a heart attack).
•Nut butters - Plain old peanut butter has gotten a little old for me, so I get creative and mix together almond butter with sesame seed butter, or even cashew butter with macadamia butter...delicious and unbeatable nutrition!
•Leaf lettuce and spinach along with shredded carrots - for salads with dinner.
•Home-made salad dressing - using balsamic vinegar, extra virgin olive oil, and Udo's Choice oil blend. This is much better than store bought salad dressing which mostly use highly refined soybean oil (full of inflammation-causing free radicals).
•Whole grain wraps and whole grain bread (look for wraps and bread with at least 3-4 grams of fiber per 20 grams of total carbs).
•Rice bran and wheat germ - these may sound way too healthy for some, but they actually add a nice little nutty, crunchy taste to yogurt or smoothies, or can be added when baking muffins or breads to add nutrients and fiber.

If you want to see the whole article go: "Top 55 Lean-Body Foods to Build Muscle and Lose Body Fat"

Michael Geary makes a great point, in which he says, 'if you don't want to eat junk, don't have it in your house.

I have a friend, who totally owns the Great Body Award, and she swears by this truth. When she craves ice cream, she goes and gets a scoop, but never has the whole gallon in her house. When she is caving for her favorite cookie, then she'll get the box, give into the sin and eat the whole thing in a day or two. Then she's done. Craving feed, and she goes back to eating healthy. She'll be quick to proclaim, she doesn't diet. She makes good food choices.

Okay, I like good food choices. That's a mantra I can live with on a daily basis.

Here's hoping your 2010 has started off wonderful and healthy.
We're ready for a little warmer weather to fire up the BBQ. Grilled chicken (the Cajuns don't have anything on me when it comes to spices) baby tomatoes (steamed in olive oil and Oregano), grilled asparagus, and oven roasted potatoes. Yep, I can totally wrap my lips around healthy eating.

Did someone say Dessert?

Oh yeah, it was me.

I should be writing, I have been writing, but I wanted to share this easy-to-do and simply delicious low-cal, low-sugar dessert.
What’s needed?
A package of Phyllo dough (generally found close to the frozen pie doughs). This is a great pastry for those who are watching calories and fat grams.
Fresh fruit (cook’s choice)
1/4 Cup Fat-free, plain yogurt
2 tablespoons Low-fat mayo or miracle whip
2 packets Splenda
2 teaspoons Cinnamon
1 tablespoon Honey
2 tablespoons Reduced fat margarine (I now use the Smart Balance Light because it has the Omega-3 oils)

I cut off about a three inch section of the Phyllo dough from one end – keep this moist.

Melt margarine (microwave), add Splenda and ½ of Cinnamon, stir and set aside.

Wash and cut fruit into bite size.

Mix yogurt, mayo, honey, and other ½ of Cinnamon, stir and chill.

Coat cookie sheet with spray cooking oil (if Teflon pan, omit the spray).

Begin building your cookie from the Phyllo dough. Unroll your moistened dough; remember to keep covered what you’re not working with as it will dry very quickly. Pull off a thickness of 3 to 4 strips of the Phyllo dough and lay on cookie sheet, brush with margarine, Splenda and Cinnamon mixture. Add another layer of Phyllo dough on top, brush with more margarine mixture. Repeat two more times. You will have a layered, cookie. Repeat this process until you have 4 laid-out lengths of Phyllo dough, bathed in the margarine mixture on the sheet. Bake dough per directions on the box. Cool, then cut into manageable cookie squares.

To finish the dessert:
Plate two cookies, top with bite-sized fruit, and drizzle yogurt mixture over the top.

Eat immediately.

Okay, this one is yummy enough to be well-worth the effort to make the cookie base.
This is a lovely treat after a hard day of writing.
The best payoff – it’s low-cal and delicious.

Texas Biscuits

Got a request for another recipe on my site – something else Texan. Baking biscuits can be a fun Saturday morning activity – with or without kids. It takes a little practice, but I couldn’t cook my way out of a basket when I first married and I learned how to do it. So, belly up to the kitchen, gals and guys for a little homemade fun.

Okay, I know biscuits aren't just a Texas 'thang' but mine to happen to come from an old 'Texas' family . . . so I'm going to say that counts.

INGREDIENTS:
2 ½ Cups all purposes flour -- sift this into a large bowl
1 teaspoon salt -- I prefer Sea Salt or Kosher Salt
5 teaspoons of baking powder -- I will warn you, if your BP is old, it affects how well the biscuits rise.
½ teaspoon baking soda
4 Tablespoons Crisco - I like the sticks, it's easier to measure.
1 Cup + a kiss of buttermilk. I'll explain the kiss in a minute.
1 Tablespoon Canola oil

Okay, that's it. All you need.

Mix your dry ingredients together, and then CUT in the shortening (Crisco) -- you'll need a fork or whisk to do this. You want small pieces only (less than pea-size, like half of pea-size) when you've finished cutting in the shortening. Some people will substitute butter for the shortening.

**I don't use butter. I've cooked biscuits for a really, really long time -- you thought I'd tell you how old I was, didn't you? Not today. Let's just say I've been cooking biscuits longer than you've owned a lot of the appliances in your house. *GRIN* And I don't think butter cooks as well in biscuits. Sorry, Alton Brown.

Preheat your oven, NOW – 375 degrees or so. And I say ‘or so’ for a reason. Not every oven cooks at the same temperature. If your oven cooks true, then 375 will work. If it’s a little hot, then adjust down just a smidgen – and if you’re a country gal or guy, you’ll know what a smidgen is. The same goes for if your oven cooks a little cooler, then adjust up.

All right, you want to take the Canola oil and pour it on a ‘good’ cookie sheet. The double-metal layered cookie sheets work the best. About $10.00 almost everywhere.

Now, back to your biscuit dough. Time to add the ONE CUP of buttermilk. WAIT – not all at once. Pour in half then fold over the dry mixture. Then pour in the other half and fold again. The secret to light, flakey biscuits is to NOT overwork the dough. This is a by-the-feel thing and not a precise science. Sorry, I can’t get the webcam to work in the kitchen or I’d just show you how. If you have a dry section of the mixture left – then add the kiss of buttermilk. That’s enough. Too much and you’ll never get the biscuits in the oven.

The dough should be very, very sticky at this point. Let it rest for a few minutes, and you will see it start to rise. Buttermilk loves baking powder and baking soda.

I lay out a sheet of wax paper, roughly 24 inches or so long. Flour liberally. Then turn out your dough. Sprinkle flour on top of the dough. This kneading part is totally up to the individual cook. Some like to get their hands in there and some don’t. You can fold up the wax paper, sandwiching in the dough to work the mixture. Fold from one side, then squish down the dough. Release the paper, then fold from the other side and squish down the dough. Repeat this process – several times. If the dough sticks to the wax paper, add a pinch more flour. If you like to use your hands for kneading, just make sure to liberally flour them.

What are you looking for? The dough should have a fairly smooth look to it when it’s done. No gloppy chunks or pieces of dough hanging loose. Pat it out until the dough covers the wax paper – about 1 and ½ inches in height. DO NOT ROLL out your biscuits. Trapped air is what makes them great.

Use a biscuit cutter, a glass, or pinch off and roll a small amount to get the actual biscuit shape. Cook’s choice.

Put your cookie sheet with Canola oil into the oven for a few minutes – watch this – it will heat in a hurry. Remove then take your prepared biscuits one at a time and lay them on the cookie sheet, coating in the oil, then flip over and leave in place on the cookie sheet. Why? Because you want the oil on the top to keep the biscuits from having a powdery look when they’re done and because they brown better and because that’s the way everybody’s grandma whoever cooked biscuits did it. **Hey, just so you're aware and nobody tries to sue me for burning their fingers -- this oil will be hot when it comes out of the oven so be careful. I've never let my kids do this part because it's too tempting to touch the oil -- no matter how many times I've said, 'That's Hot.'**

Now, put your loaded cookie sheet into the oven and leave it for fifteen minutes. DON’T open that door. Biscuits are bread and they will fall if you jerk open your oven door during the cooking process. Leave ‘em alone. Check after fifteen minutes. Crack open the oven door, just a smidgen – we’ve already established you should know how much that is. Are they golden brown on the top? Then they’re done. If not ease closed your door and wait another two minutes. Check again.

Remove from oven – I don’t bother with cooling. Biscuits are for eating hot with butter and honey.

Enjoy, I always do.