Whole30 - Day 24 and 25

"Who is this in the mirror?" It's me JennyMac and what are you doing in my mirror? lol I don't think I am quite to THAT point over obsessing what I see or feel by looking in the mirror.....but I am enjoying how I feel....sleep well, moving around better (heels are still hurting but I still have a way to go....so that will go in time, I am not worried), no stomach upsets, no sinus swelling= no allergy meds. Totally feel sated, rarely snack anymore. No cravings. Don't miss sweets and being the sponsor for Cookie Club and rolling dough and baking them doesn't bother me in the least.  Very happy and plan on continuing this, no reason to stop when you feel so good.

Day 24

Breakfast: 2 hard boiled eggs and 2 strips of bacon, banana and almond butter
Lunch: Frittata, mixed greens salad and sugar snap peas
Dinner: Hamburger, sauteed mushrooms and onions, some baked fries and Civilized Caveman's Apple Cranberry Salad (the bomb!)

Day 25

When the day is crazy, the food is too....
 
Breakfast: Two pieces of bacon, Banana, Spicy Beef Stick
Lunch: Leftover Apple Salad
Dinner: Eggs and sausage, roasted brocco-flower

So it's at this time is when the reality sets in that the countdown of the last week begins.  It doesn't really mean anything other than, I begin another phase, nothing radical is happening here.  On Friday morning I will get to weigh myself, and I have purchased some Hard Apple Cider to celebrate.  Thursday is done with the compliant 30 days, Friday will have some non-gluten alcohol at the end of the day.  The food will still be compliant all day but will allow for the celebration.  Then start the cycle of 4 days back on and test one of the foods. This process will take about 25 days of testing one thing and 4 days back on.  I am cool with this.  Because testing some like non-gluten grains, I can have oatmeal for breakfast, corn tortilla chips for lunch and rice for dinner as long as the rest of the foods are compliant, this will eye-opening and fun!


 

Summer Corn and Tomato Salad

Got tomatoes coming out of your ears? We do. No worries just restyle them each dinner time for a great side dish. No cooking, easy wonderfully tasty!

Summer Corn and Tomato Salad
adapted from Chow.com

2 cups sweet white corn kernels, from 3-4 medium cobs
1 tablespoons lime juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 /2 cup grape or juliet tomatoes (seen here), halved (can use cherry or pear)
1/4 cup red onion, small dice
6-8 leaves fresh basil, chiffonaded (sliced into ribbons

1. This could be a great use of leftover corn from dinner or I just used raw corn removed from the cob...so sweet and refreshing. Cook in microwave for 4 minutes if you prefer if cooked.

2. Combine lime juice, salt, and pepper in a large bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve.

Cook's Notes:
I found that if you refrigerate this, you may want to let it sit out before serving. Olive oil tends to cloud over and tighten in the fridge. Either use canola to keep it from seizing but if you enjoy the flavor of olive oil a few minutes in a bowl on the table before you eat dinner it should be fine and loosen up.



Enjoy!

Blue Cheese and Broccoli Salad

Back in my college days I used to work at a department store called Woodward and Lothrop (sniff-sniff...RIP, woodies!) and one of my favorite lunches in the mall was this broccoli salad. After awhile I wised up and started making my own at home....certainly cheaper. That was back in the 80's....I have never seen this salad in any deli or store since. I don't know why but I love it!

Another reason I am sharing this recipe with you is because Elena from Mann's contacted me asked if I wanted a few coupon's for some of their product and blog about it. YIPEEEEE! I have used their bagged cut up broccoli mixes several times in a pinch and was always happy....but more for FREE.....YES (fist pump!)


Blue Cheese Broccoli Salad
from JennyMac and published on allrecipes.com

1 bag of Mann's Broccoli Wokly
1 tomato, seeded and coarsely chopped
1/4 -1/2 cup blue cheese dressing
salt to taste
freshly ground pepper to taste
optional crumbled bacon bits

1. In a bowl, place broccoli and soak in very hot tap water for 5 minutes. Drain and pat dry. Broccoli should be very green and show no bluish/grayish surface.
   
2. Over dried broccoli place the salad dressing and mix well. Add chopped tomatoes either one large chopped or grape tomatoes halved. Season with salt and pepper to taste.

If you are feeling adventurous crumble some bacon on top. Since I had used a newly tried yogurt based blue cheese dressing I felt I could spare the fat grams!

Mann's products are available @ Food Lion, Bloom and Giant Food. You can go on their website for a location near you AND get some cool recipes! Thanks again Elena and Mann's!

BTW, the recipe link to allrecipes.com is my original version, the recipe on this post was created to be used with Mann's packed product.

DON'T FORGET TO ENTER MY GOOD EARTH GIVEAWAY!

Enjoy!

A new look for Lipsmack and one for pizza...

HI GUYS!!!

Sorry, I've not posted in awhile. I've been "under construction". The transition to a new web design is nothing like flipping a switch, I tell ya. Just my usual posting, taking pictures, editing pictures is arduous enough as a food blogger....so....

In honor of my new look...I have a new look for pizza for you...

As a salad!

Nothing is more refreshing in the summer as a pasta salad...especially if it's tweaked pizza style!


Pizza Pasta Salad

Half a box of your favorite spiral pasta
6 Tbsp. oil
1/3 c. grated parmesan cheese
1/4 c red wine vinegar
1 tsp. oregano
1/2 tsp salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 c. halved cherry/grape tomatoes
1 c. cubed cheddar cheese
1 c. cubed mozzarella cheese
1/2 c. green onions (I used red onion slices- seemed more 'pizza-like')
1/2 c. pepperoni
optional I also added fresh chopped basil, sliced black olives and mushrooms!

Cook pasta. In a jar with a tight lid - combine oil, parmesan, vinegar, oregano, salt, garlic and pepper. Shake well. Drain pasta. In a large bowl, combine rest of ingredients. Add pasta and dressing. Toss, cover and chill for 1 hour.


I enjoyed this very much yet K-man wasn't a fan just because he likes 'man-food' and prefers his salad standard with ranch. As for pasta salad, just a plain macaroni for him (boring!)

Enjoy!

Not your average coleslaw!

If you have all these ingredients....why not make some tonight? A great compliment to your barbecue!

Tangy Cole Slaw

1 bag shredded cabbage (this is the 'angel hair' shred type - I think this is perfect)
1-2 navel oranges, peeled and sectioned
1 Tbsp. sesame oil
2 thin slices of red onion
Handful of sliced almonds, toasted
salt and pepper to taste

Toast your almonds and set aside to cool. In a bowl, mix your shredded cabbage and thin onion slices. Peel oranges and section them with a knife right above the cabbage mixture so the juices go into the bowl. After each orange is sectioned, squeeze the remaining membranes to get every bit of juice. Repeat with second orange. Add sesame oil, salt and pepper. Lightly toss. Taste. Store in fridge covered until ready to serve. Garnish with toasted almonds when ready to eat.



Cook's notes:

• If you notice in my picture, I used mandarin oranges. Not a good idea. You really need the acidic juices from an orange to make this taste good. As you know that canned oranges are stored either in some 'light syrup or pear juice' (why they don't use orange juice is beyond me) and this would not taste good. Even though I used orange juice (the drinking kind), it wasn't the same. I made this again using the right oranges with it's juice....what a difference!
• If you want your cabbage crunchy, serve this immediately. If you want your salad cold, they orange juices are going to 'wilt' the cabbage and the salad will have reduced in size and be a bit softer. This continue softening if you eat the salad the next day. But still very delicious and refreshing!
  

Easy Peasy Summer Salad

It's a crime for me to NOT share with you an easy summer salad you can make for your family!

It all started when I perused the garden and pulled back a leaf and saw....

Oh my! I've been surprised 3 times with a hidden cucumber. I mean I know I have lots a little cukes on the vine....but they seem to explode overnight! It's too funny.

What is best about this....it's my OWN organic that I don't have to overpay for! I don't even care if I don't wash it for I know 1,000 people didn't have their hands on it. No matter how much you wanna scrub those grocery cukes....the wax just doesn't come off. You hear me?

Easy Cucumber Salad

1 cucumber
1/2 sliced onion or 1/4 cup sliced green onion (whatever you have on hand)
1/2 cup vinegar (I think rice wine vinegar is the mildest)
2-4 Tbsp sugar (start with 2, taste, add until it's the sweet and sour balance you like)
Sprinkling of salt
Fresh cracked pepper

Just dump all your ingredients in a tightly seal able container. Shake. Put in fridge until ready to eat later for dinner or even tomorrow.


Every time you go to the fridge...Shake. Turn it upside down. Shake. The reason for this is that I've seen many people who make this and use a whole bottle of vinegar and it seems it more liquid than cucumbers.

It think less liquid and just shaking it ever so often is more practical. It's no different then when you are marinating your meats in the fridge and you move it around every so often.

So after I removed the cukes from the container for dinner to plate.....I reached in the fridge for another cucumber and sliced it up right back in to marinate for tomorrow. This time to mix it up, add some fresh herbs like thyme or rosemary for a different flavor.

I've been eating this simple salad since I was a kid. Now that I have my own cucumbers exploding, I couldn't NOT share this with you. So refreshingly sweet and tart. Deliciously cool to the tongue to balance out your hot barbecue from the grill. Try it!

A little Bean-o would be Keen-o!

A very refreshing bean salad for summer to accompany any meat you are grilling up for dinner!

Summer Bean Salad

1 can of cannelini beans, drained and rinsed
fresh herbs, finely chopped (your choice)
1 large tomato, chopped
2 green onions, chopped
handful of pea pods (from my farmer's market and used for some crunch factor), chopped
1 garlic clove, minced
juice of one lemon
2 Tbsp white wine vinegar
1/4 cup olive oil
salt and pepper to taste

Finely chop your herbs, coarsely chop your tomato and slice your green onions...

The herbs I selected from my garden were basil, thyme, and rosemary. Notice I put 3 leaves of basil and just a bit of thyme and rosemary. I wanted a delicate flavor of herbs, not an overpowering one. You can taste your salad and always add more if you like.

Put your drained, rinsed beans and herbs in a bowl. Add all your remaining ingredients. Mix to coat all ingredients. Chill in fridge until you are ready to serve.

So light and fresh. Just a wonderful side dish that tastes like summer.

One Potato, Two Potato

Salad!

As I was boiling up my potatoes last night...it occurred to me that out of the 1 -1/2 pounds I was boiling...I could make two types AND try out my baconnaise! Woohooooo!

I kept the baconnaise version simple for I didn't want to much to compete with the bacon flavors.

Baconnaise Potato Salad

3/4 pound redskin potatoes, cubed and boiled
1/2 cup baconnaise
2 green onions
pepper to taste
Applewood Bacon Salt (of course!) to taste

Mix and Enjoy the bacon-y goodness! For more recipes or to order your own baconnaise...click here

As for the other potato salad....I realize that this is very personal to some. Pickle relish or no relish. Hard Boiled eggs or none. I am simple....I like my cole slaw sweet, my potato salad savory and my pickles on the side. So if you are a relish in your potato salad person....ain't happen' here!

Lipsmacking Potato Salad

3/4 pound redskin potatoes, cubed and boiled
1/2 cup mayo
2 green onion, chopped
1/2 tsp. dijon mustard
salt and pepper to taste
feel free to add celery to yours (not in ours today!)
2 hard boiled eggs, chopped

Mix all and enjoy!

Tune in tomorrow to see what these potato salad accompanied!!!

K-man liked the lipsmacking potato salad best. I agreed the bacon flavor was overkill...I think I'd prefer it on a poor man's BLT (baconnaise, lettuce and tomato)

J.B.L.T.P.S.

JennyMac Loves BLT Pasta Salad!

Who doesn't love the BLT? This version is fun with the fusilli pasta and locked and loaded with fresh heirloom tomatoes and romaine.

I found this recipe in the latest Food Network Magazine (page 88) but apparently they don't link their magazine recipes to their webpage (yet?)

Here's the recipe with any little 'tweaks' I did along the way....

BLT Pasta Salad
from Food Network Magazine

12 oz corkscrew pasta
1/2 cup milk
12 oz lean bacon
3 medium ripe tomatoes, cut into chunks (I used a large package of heirloom cherry tomatoes I got from Trader Joe's)
1 Tbsp chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 Tbsp. chopped chives or green onions
1 bag prewashed romaine lettuce

1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl. (this keeps it from getting 'gummy') Set aside.
2. Meanwhile, cook the bacon in a large skillet over medium high heat until crisp. Drain on paper towels. Discard all but 3 Tbsp of the drippings from the pan. Add the tomatoes, thyme, garlic to the pan and toss until warmed through. Season with salt and pepper. Crumble the bacon into bite-sized pieces, set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
3. Mix the mayonaisse, sour cream and 3 Tbsp. chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce, toss again to coat. Garnish with the reserved bacon and the remaining chives. Serve at room temperature.


This is also great cold! I did not mind eating this for lunch for a few days running!



SPEAKING OF BACON.....


Have you seen this? I saw this a few weeks ago on the This is why you are fat web site. I thought it was a joke. Then I saw the inventors on Oprah and how they've taken their favorite food bacon to a WHOLE 'nother level. Oh yes. They made Oprah and her guests some BLT's that were just lettuce and tomato with baconnaise on the bread. They raved. Immediately I went online. Got me some too!


So if you want to make a POOR man's BLT Pasta Salad:

1/2 cup baconnaise
1 pkg cooked pasta
chopped lettuce
chopped tomatoes

Mix and ENJOY and guess what? This product is totally vegan and kosher too! Well blow me down and call me shorty!

Be on the look out for future recipes using the products I got but....NO recipe will be using this:


Yes, you are reading this right. No joke. Bacon Lip Balm.
Put it on right before bed ladies! lololololololllolol

Don't Chicken Out

Making your own FRESH chicken salad is soooooooooo easy. Often times those store made ones at the deli in your grocery have more mayo in them than needed. I make a face when I go to that same container the next day and it seems to have rendered some extra mysterious liquid that I am remixing...(never quite sure why)

Now that spring is springing all around....time to get out some scissors and put those fresh herbs to work!

Here are some pictorial steps for you followed by the recipe:

At grocery get yourself a rotisserie chicken from the deli dept. Our store has a special on them each Sunday 4.99 instead of 6.99 during the week. Jump on that bargain. Remove all skin, fat, bones, etc and shred in a bowl.





Go out to your herb garden and select your fresh herbs you want to play with. You are seeing fresh parsley, thyme and chives here. OH the smell of fresh herbs!






Get out your SHARP scissors. These are the OXO brand that the blades separate for easy cleaning. LOVE THEM! Run now and get yourself some. I'll wait....crazy sharp! Anyway, grab your chives and chop them right into your bowl.





Take those same scissors and clip off the leaves from your parsley. They say that the stems are not supposed to be chopped with the leaves and their flavor isn't as pleasant or perhaps bitter.





Take your index finger and thumb and run along the thyme stem. Running from root to tip end. You may have to pinch a bit to get it to cooperate. Don't worry, if you get a bit of the tip of the 'branch' it is soft and not as 'woody' as the base.





Throw your parsley and thyme in a short glass.








Clip away with those scissors again. Great thing for your kids to do if they aren't old enough/ready to use the knives yet!






You may say "BAH....knife and cutting board works for me"
I feel this process bruises the herbs LESS. But that's me.







Toss your cut herbs in the bowl, add your pepper, garlic salt and mayo. Stir with a fork. This helps to shred the chicken more if you missed a few chunks.







Fresh Herbed Chicken Salad

1 rotisserie chicken
1/2 cup mayo
1 tsp. freshly ground pepper
1 tsp. garlic salt
1 Tbsp freshly chopped parsley
1 tsp. freshly chopped thyme
2 Tbsp. freshly chopped chives

1. Remove roasted chicken from the bone, removing skin, fat, etc. Place in bowl and shred with a fork.
2. Chop all your fresh herbs and put on chicken in bowl. Add mayo, pepper and salt.
3. Mix throughly with a fork.

Cook's Note: You will notice that this chicken salad is a bit on the dry side. That is okay. This is purposeful so when you prepare your sandwich you will add some extra mayo on your bread. I find if you put TOO much mayo in your chicken salad that it will squish out the sides as you bite it. Besides, don't you want to taste the chicken and not the MAYO?

So fresh and I like knowing WHAT is in my chicken salad....and I can control the amount of mayo and feel good about eating it! I think K-man would eat this for every meal if he had his way. He LOVES chicken salad. He put out a 'hint' a few days ago that he was craving chicken salad...Message Received Honey!

I'd like my submarine sandwich, salad style, please!

All the sandwich places are trying to be healthier by offering salads on their menus now. Here is a great recipe that is basically a chef salad tweaked to be reminiscent of a sub sandwich.


Gather your 'submarine' sandwich makings...









Find a jar and place in your salad dressing ingredients....Shake....














Shake it baby, until mixed and pour on your prepared salad....













Submarine Salad

Romaine Lettuce Head
2 hard rolls, cubed and slightly toasted in oven with olive oil if desired
1/2 cup thinly sliced red onion
1/2 c. shredded Swiss Cheese
1 medium tomato, chopped
2 ounces each of ham, turkey, salami
1/2 c. sliced pepperoni
1/3 c. olive oil
2 Tbsp. white wine vinegar
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp pepper
hot pepper rings to garnish (optional)

Combine the lettuce, tomato, onion, cheese, ham, turkey, salami, pepperoni in a large bowl. In a small bowl, combine the remaining ingredient for the dressing. Mix well. Add your toasted roll cubs, toss in salad. Pour dressing over salad toss to coat. Serve immediately.


ALSO!!!....since we had a bit of this leftover the next day....I picked out a few of the remaining toasted roll cubes and just put the rest of the salad between come ciabiatta bread for picnic sandwiches. Awesome!