A Healthy Breakfast

It's been a long time since I've created an illustration!

Oh I wish I could be this skinny again!

I have a confession to make. I failed my exercise routine - my mind was made up early this year to begin an regular workout schedule and for the first two weeks, I was on target and then one day when I got up, I just didn't feel like working out on the bike and then that became the next day and the next....and well you know the story. It's so hard to lose weight and stick to a diet and what not when you get older but I don't just feel guilty because the exercise bike is downstairs staring at me everytime I go past it...it's also my skirts that are too tight letting me know as well that I really need to get more disciplined.

I can't say I'm going to promise to get back on my schedule starting today, but I can at least start with a healthy breakfast. I have a few choices so you can tell me what you think! I've fixed all these many times before but not sure which one I should make. So, first up: I could make a traditional scrambled eggs with spinach and tomatoes...eggs have been hard for me to digest at times, but I could taper that off by scrambling just 1 egg and adding more spinach and I love tomatoes in just about any way you can make them.

Or, I can skip the eggs and spinach and do something with these peppers:

Make a breakfast pizza. I always try to keep pizza dough around, because there's so much I can do with it and you guys know how much I LOVE making pizzas so I could add mushrooms, tomatoes, olives, and use my marinara sauce that I still have in the frig.

Or, I could opt for something very simple and very quick: Cereal with blueberries and my low fat milk!

What do you think? Which meal would you choose? Maybe I should fix all of them and eat off of them all day long in little portions! hmmm...now that's a thought! I have heard that we should eat small meals throughout the day to lose weight rather than 3 big meals but I haven't really tried that before, I'd be curious to know if that really works.

Whatever I do I know I will lose these extra pounds!!!! I must... before I have to buy a whole new wardrobe which I do NOT want to do! LOL! I'd rather use the money to buy this juicer!

Oh me!!!.... :)

Cheese Puffs

Today is a perfect day for a light snack and I think cheese puffs will meet the demand of my craving. Not too hot and not too cold in Florida, I plan to stay indoors and do what I like for a change!

I was thinking cheese puffs and I borrowed this recipe from Ina Garten. I love her recipes. And everytime I try one of them, I haven't been disappointed as I've been trying other TV cooks. Last weekend, I tried a twice baked potato recipe that didn't come out at all like I thought and hubby and I really couldn't eat them. I don't like wasting food like that either. Well enough of that, anyways...Ina's recipe the puffs come out flaky, cheesy and good so you must try it!

Ina Garten's Cheese Puff Recipe

Ingredients:

1 c. milk

1/4 lb. (1 stick) unsalted butter

1 tsp. kosher salt

1/8 tsp. freshly ground black pepper

Pinch nutmeg

1 c. all-purpose flour

4 extra-large eggs

1/2 c. grated Gruyere, plus extra for sprinkling

1/4 c. freshly grated Parmesan

1 egg beaten with 1 teaspoon water, for egg wash

Preparation:

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.

Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

Foodbuzz Tastemaker's Product Review: Kikkoman's Ponzu Lime Sauce & Dressing

Friday, I received my next product to review for Foodbuzz's Tastemaker's Program - "Kikkoman Ponzu Citrus Seasoned Dressing & Sauce" - Lime Flavor. How did they know that I love limes?! Anyway, this is the perfect time to sample this seeing that I just launched I Love Salads so I can share homemade dressing recipes using this. Normally, I would just buy some of those dressings in the grocery store - well I grew up on them, you know... French, Italian, Creamy Caesar, Ranch, etc., but when I got into my late 40s, I couldn't seem to digest those as well so I started making my own dressings. Rachael Ray swears by this and I've watched her many times make her dressings for her salads and it's pretty easy plus I'm controlling the ingredients!

I buy limes or lemons and keep them in the frig for this - mix them with balsamic vinegar and EVOO with lemon pepper or minced garlic, jam (yes grape jam to be exact!) and amazingly I liked it better than that store bought stuff. So when I got this dressing, I ran from the mailbox immediately to the kitchen and tore the box open. I poured a little on my finger and I could definitely could taste the lime - it's like a cross between a vinegar and lime juice, sort of a tarty flavor. That night, I baked some buffalo chicken and topped it with the Ponzu mixed with a sprinkle of lemon pepper and parsley and boy it was good! I also will test in a sauce because I'm thinking of a lime barbecue sauce over salmon! Oh boy...... getting hungry now!

I've used Kikkoman's products a long time but normally for Asian-style stir fry stuff, I had not tried their other products so I'm glad that now I can add this to my spice rack. I'll be using this throughout the month on my salads so I'll make sure to share some dressing recipes with you on I Love Salads! I can't wait to experiment, because I've got plenty of ideas. But all in all if you want to my star rating, I give this one 5 stars!

Be sure to check out Foodbuzz, a community for all foodie bloggers!

How Bout Something Fruity for Valentine's Day?

Isn't this lovely for a gift?

Hey, how bout sending a Valentine's Day Fruit Basket for your loved ones this year instead of the chocolate baskets? I was thinking that although I love chocolate, I'm still not over the holidays yet - at least my waistline and you might not be either! This wonderful dry fruity basket, Kosher Healthy Dried Fruit Elegante, is available and ships well, very delicious! I think anyone would love to receive it and you're encouraging them to eat healthy while still indulging in sweet things.. Sorta like having your cake and eating it too!

This comes in large size or medium and it's in The Gourmet Store! It's shipped from Broadway Basketeers who has close to a 5% shipping/customer satisfaction. You can personalize your note and let them take care of the rest! So save your gas, shop online, and have this delivered just in time to your sweetie for Valentine's Day! And, if you're interested in purchasing the medium size, click here! I might send one of these to myself! hee hee

Indian Chicken Curry

In my rush yesterday to officially launch my new blog I forgot it was No Words Wednesday! hee hee!!! So I have to make this post, "Thursday's Thrill!"

Ingredients:

2 lb. chicken diced in quarters

1/4 tsp. garlic powder

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. ground ginger

2 tbsp. plain yogurt

1 c. onions, chopped

2 tbsp. tomato paste

4 tbsp. cooking oil

2 tsp. kosher salt

1 tsp. red pepper

1 sm. can mushrooms

lemon

Preparation:

Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve over rice with some lemon on the side!