Meal Plan Monday and What To Do With Cheap Summer Produce

Whaaaaa-Laaaah!  It is back in effect, Meal Plan Monday!

Since the kids are back in school and back in activities, I need to get back in my game of planning and organizing, so welcome to the re-appearance of my weekly meal plans.  Feel free to share yours below, I love seeing what people are eating.

This week was a tough one, coming off vacation I was feeling a little un-inspired on what to make, this is where "The List" comes in handy.  I keep notes on my iPad of different recipe or meal ideas I have to try, plus a list of meals I have made in the past.  If I am in a "what should I make" rut, I consult the list and just pick items from there.  Done and done.

This weeks menu includes:

 - Pan-Seared Chicken with Pears and Bleu Cheese, Bleu Cheese Creamed Spinach

 - Hawaiian Chicken Meatballs, Sugar Snap Peas, Brown Rice

 - Mediterranean Pizzas

 - Tropical Black Bean-Stuffed Sweet Potatoes

 - Grilled Thai Peanut Chicken, Roasted Curry Cauliflower, Asian Cucumber Salad

 - Homemade Rosemary Black Pepper Biscuits, Slow Roasted Cherry Tomatoes, Fried Eggs

This is also such a great time for produce, everything is being harvested and is super cheap.  Take advantage of these sales and put up your own produce for the winter.  You can jar or freeze most of it, but I prefer to freeze it, just because it is easier and quicker.  Last week I froze 40 ears of corn, 40 limes, and 20 peaches.  These were the best sales I could find....have you seen anything else out there?

The limes are easy and will save you a fortune in the future.  Mine were on sale for $0.10 each, which is a steal compared to the usual $1.00 each or more.  I simply juiced them all, then poured the juice into ice cube trays (left over from baby food makin' days).  Froze them overnight, them popped them into freezer bags.  Each cube is approximately 2 TB of juice, and I got about 6 cups of juice total from the 40 limes.  Do this.  Especially because fall is coming, and you will need lots of fresh juice for your Autumn Spiced Rum Punch.  Ahhhhhhhh yeah!

Corn and peach take a little bit more work.  For the corn, you shuck it and then blanch it (about 3-4 minutes in boiling water, then ~4 minutes submerged in ice water), then cut the kernels off.  I use a Bundt pan to hold the ear in place and catch the kernels.  Then pop the kernels into freezer bags and you are done.

For peaches, cut a small "X" into the bottom, then blanch them for ~2 minutes in boiling water and 3-4 minutes in ice water.  The skin will peel right off, then you can cut them in half, remove the pits, and slice them.  Peaches do need to be treated with a preservative to keep the color (unless you want to freeze them in water or syrup...ummm, no), so I mix the juice from 1 lemon with 4 cups of water, then just toss the peach slices into the water, swish them around a little bit, and remove.  You can freeze them in bags like this, or what I like to do is spread them out on cookie sheets and freeze the slices overnight and them pop the frozen slices into bags.  I think this makes them easier to use for yogurt or smoothies, or frozen bellinis (yum!).

And I'm Back.....

Sorry for the long absence.  I was on vacation with the family.  It's a weird thing, stepping away from the technology world for a bit.  Not to say I didn't check my email or read me some Facebook (because you need something to do in the bathroom, right??).  But while on vacation, I try to avoid that kind of stuff as much as possible.  

I know so many people who will constantly be checking their phone or computers, trying to stay caught up on work or even their internet social life...becoming absorbed in an alternate world than the one they are actually living in.  It baffles me.  After all, isn't that the point of a vacation?  To step away from it all and recharge?  To experience something new, spend time with your loved ones, and enjoy life?  

I am grateful that neither B or I have the need to be constantly "connected." I am especially glad that he is able to cut off all the needs and stresses of work and actually vacation.  It seems to be a disappearing art.....

What do you think?  Is there an alternate point to it I just don't understand?  A reason to always be reachable, involved, and connected?

And not to be too heavy...here are some random outfit shots from over the last month.  Each of these i am wear something that is at least 5 years old.  Classics that I love.  What are your go-to classic wardeobe staples?

Here is my favorite summertime uniform...a dress and sandals.  It just doesn't get any easier.  This was for Back to School Night.  I got this dress like 6 years ago and I still wear it all the time.  A sheath dress in a casual neutral fabric....perfect for all sorts of occasions and a classic.

I wore this to my monthly wine tasting.  These pants are old too....in fact, I wore them on my honeymoon!  But so so comfy and classic.  I love my white pants!

And this was for a date night for B and I...just dinner and drinks.  The skirt is another 5+ year old piece.    But it is still doable...I actually forgot I had it.  It was part of my former working wardrobe and it always seems strange to me to wear something I wore for work in real life, but I am slowly getting better at blending the two wardrobes.

And you may notice the accessories in the last 2 photos are the same...I have been obsessed with these lately.  I actually won the clutch in a giveaway (it is JCrew) from another blog I read...

http://www.gigisgoneshopping.com/ 

Since I avoid the malls and stores as much as possible, her kind of blog is right up my alley.  It helps being able to see what the clothes look like on actual people.  If you are an avid Internet shopper like me, you should check it out.

The watch is a Target knock-off of a Marc Jacobs watch, and the bracelet is another Target purchase. I was liking the spikes.  Makes me feel bad-ass.

And finally....speaking of back to school.  These little guys have started Pre-K4.  They are gone all day and I miss them like crazy.

Sweet and Spicy Shrimp, a.k.a. The Best Shrimp You Will Ever Eat

I am a little weird/picky about shrimp.  I mean, I like it, but mostly when it is cold...and a little tougher, you know.....meat-like?  Warm shrimp usually freaks me out texture-wise and so I avoid it.  Except for this dish.

And truth be told, I have never met a soul who doesn't like this shrimp.  Even my pickiest little one (J, of course) will willingly eat this.

It is soooooooo great for a main dish, a side, or as an appetizer at a party.  And quick and easy.  What's not to love?

Sweet and Spicy Shrimp

Makes 6 servings

145 cals / 3g fat / 4g carbs / 24g protein

2 TB olive oil

1/4 cup brown sugar

1 lemon

1/2 cup fresh mint

1-2 tsp cayenne pepper (or to taste, depending on how spicy you like things)

1 tsp salt

1/2 tsp black pepper

2 lbs large shrimp, peeled, deveined, uncooked

1.  In the bowl of a food processor or blender, combine olive oil, brown sugar, zest and juice from one lemon, mint leaves, cayenne pepper, salt, and pepper.  Pulse until blended.  Rinse and dry shrimp and place in shallow dish or ziploc bag with sauce.  Allow to marinate at least 30 minutes, or overnight.

2.  Remove shrimp from marinade and cook over medium-high heat on the grill, about 2-3 minutes per side.  Or, alternatively, cook under high broiler until shrimp is done, about 3 minutes per side.  Serve warm or at room temp.  Garnish with fresh mint, if desired.

Cold Cucumber Soup

Ugh.  I have so many "summertime" recipe ideas to share and I am quickly running out of summer-time to share them.  But this is one I had to bump up to the top of the list.  

I am a big big fan of cold soups, and this one is probably my favorite.  It is full of garden-fresh goodness, takes all of 5 minutes to make, keeps well in the fridge, and is so so perfect for those steamy summer nights. 

Plus, at 30 cals per serving you can totally justify that milkshake you had B run out to get you at 9pm...or something like that.

Are you a cold soup fan?

Cold Cucumber Soup

Makes 8 servings

30 cals / 0g fat / 4g carbs / 3G protein

3-4 cucumbers

4-6 green onions

2 cloves garlic

1/3 cup fresh herbs plus a little extra for garnish, if desired (I like a mix of mint and parsley.  Cilantro, basil, and tarragon also work well)

1/2 lemon

1 cup vegetable broth

1 cup fat-free Greek yogurt

Salt and Pepper

Olive Oil for garnish, optional

1.  Peel and seed cucumbers.  Roughly chop.  Coarsely chop herbs and green parts of onions.

2.  Add chopped cucumber, green onion, chopped herbs, garlic cloves, juice from 1/2 lemon, and broth to blender or food processor and blend until smooth.  Add yogurt and purée until smooth and creamy.  Add salt and pepper to taste, blending to mix.  Refrigerate until cold, at least one hour and up to 3 days.  

Serve cold.  Garnish with extra chopped herbs and a few dots of olive oil, if desired.

Fresh Mint Chocolate Chip Ice Cream

 

So today I was talking to myself (right....like I'm the only crazy one?), and I was saying "Ashli, seriously, enough blathering on about yourself and juice.  It is time to talk about real food."

But then the dilemma came...what do I share?  My latest kale concoction that even the kids willingly eat?  The best shrimp on the planet?  My casual dinner party meal?  And then I realized...DUH.  I need to share some real food...like ice cream.  Which is so real, I fully believe I could subsist on it alone. And so, I am back from droning on and on about juicing with this amazing ice cream recipe.

I made this using fresh mint, so if you are expecting the brightly green artificially flavored stuff (which..who am I kidding...is also delicious), then you need to look elsewhere.  The fresh mint gives this a pale off-white/barely tinted green color, and the mint is herbal tasting.  But it is still light, refreshing, and delicious (obvi).

Also, I am adding instructions for my new favorite way of adding chocolate to ice cream.  Feel free to skip this step and just add in some finely chopped chocolate or mini chocolate chips.

Fresh Mint Chocolate Chip Ice Cream

Makes ~1 quart

3 cups Half and Half

1 cup sugar

1 - 1 1/2 large bunch fresh mint (about 2 cups leaves roughly chopped)

1 cup heavy cream

5 egg yolks

Pinch of salt

4 oz dark or bittersweet chocolate

1.  Roughly chop the mint leaves.  Combine about 2 cups mint with half and half, sugar, and pinch of salt in heavy-bottomed sauce pan.  Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is steaming and just beginning to bubble.  Remove from heat and let mint steep for at least 30 min, up to 2 hours.  Strain mixture into a large bowl, pressing on mint to get as much moisture out as possible.  Discard mint leaves.

2.  Whisk in egg yolks and cream until fully mixed.  Return to saucepan and heat over medium heat until mixture begins to thicken slightly and coats the back of your spoon (about 7 minutes for me).  Do not let this boil.  Remove from heat and pour through a strainer back into the bowl (or get a new bowl if you aren't as lazy as me and don't mind doing dishes).  Refrigerate until cold, 2-3 hours, or overnight.

3.  Pour mixture into ice cream maker and freeze according to directions.  While ice cream is churning, finely chop chocolate and melt in the microwave, stirring every 30 seconds or so to make sure it is smooth.  Let melted chocolate sit 2-3 minutes to cool slightly (you can always re-warm if you need to). When ice cream is pretty much frozen (soft-serve consistency) using a spoon, slowly drizzle chocolate in thin lines over the top of the ice cream.  Allow to mix in, then add more to the top.  Continue until chocolate is gone (chocolate will harden and be broken into tiny bits as the ice cream mixes).  Or I guess your could just mix in the chopped chocolate or the chips...but you know, why make things easy??  Keep in the freezer.  

Or eat it all and tell your family about how good it was later.  Oh...no, that would never happen here.

 

The 5-Day Juice Fast, My Summary

So, having gone through 6.7 days of juice fasting, I thought I would share a little summary of my pros and cons.  You can read about my actual experiences here and here.

Cons:

- Obviously the hunger.  Made even worse by the fact that I still had to feed my kids and then sit there and watch them eat.  Torture at times.

- The mess.  Juicing is messsssssyyyyyy.  Aside from all the prep you need to do for the produce, the juicer itself constantly needs cleaning.  And it is kind of a pain.  Not to mention the tiny bits of veggie pulp that go flying everywhere that I am still finding.  

- Those days when you feel like absolute hell....tired, weak, grumpy, exhausted.  Ugh.  Combined with hunger?  Kill me now, please.

- The cost.  You need a ton of produce.  Which can get really expensive.  Plus a juicer, which isn't exactly cheap.

- Not conducive to a social life.  I mean, you can't really go out for dinner and bring your juice...you know?

Pros:

- The weight loss factor.  For me (because I am vain), this is the biggest pro.  My starting weight was 147.  My ending weight was 141.8. However, I think a good portion of this was water weight....I definitely have added some back.  And I would not consider this a permanent or sustainable method of weight loss, unless you are prepared to make some serious lifestyle changes when you are done.

- The health factor.  I mean, you are getting super doses of all those veggie and fruit vitamins and nutrients.  All while avoiding the crap food you normally consume.  

So...for the future....

My takeaways from this...I did like the idea of getting more fruit and veggie nutrients, so i do see myself adding in more vegetarian meals.  And it was nice to kind of re-set my eating and drinking habits.  There were several juices that I did like, so I do think I will sub one of those for a meal or snack, especially after a booze/sugar/processed food binge.

A new (to me) breakfast...apples and blueberries sautéed in coconut oil with a little cinnamon.

As to whether or not I would attempt another fast...I have no major health or weight issues, so I don't really need one.  And I am thinking I didn't experience the same benefits as people who actually needed one.  I guess I am not sure....maybe?  But definitely not any time soon.  I am enjoying masticating way too much to try it again now.

Another juicing-inspired meal...pineapple, tomatoes, and 1/2 a baked sweet potato with salt, cumin, smoked paprika, and chipotle chili powder.

The Five-Day Juice Fast, My Juicing Diary, continued...Days 4-5 (+6-7??)

Continuation from here....

Day 4:

Seriously.... I feel pretty good. Almost like I am buzzing with energy.  I even woke up this way, almost like...dare I say it...I had turned into a morning person.  I still had my morning cup of coffee, but only because I wanted it and I enjoy it...not because I needed it.  I now see what all the hooplah is about.  Also, I can tell my stomach bloat has definitely gone down.  My gut fat roll is no longer hanging over my shorts quite the way it was.

Yes, I am still a bit hungry.  And yes, those chips in the pantry do look good, but not as good as before.  Maybe it has something to do with how good I feel, maybe I really have flushed out the toxins (still skeptical on this part), but I think it more so has to do with how proud I feel. Like I can't believe I stuck with this crazy plan and actually haven't chewed anything for 4 whole days (well, except for that one moment of weakness with the taffy, but we won't count that).  Proud that I didn't give up, and proud that I no longer feel the need to ruin this accomplishment (or whatever you want to call it).

The makings of "lunch."  Look at all that vegetabley goodness.

It is weird to me to think that tomorrow is supposed to be the last day....I am contemplating going to a 7-day fast instead.  I think I will make it a last minute decision tomorrow, depending on how I feel and how much longer I want to avoid using my teeth.

Day 5:

I did it!!!  I made it to day 5, my goal date.  Woot!  Feeling decent.  I would be feeling a lot better if my day hadn't started off with an orange and red cabbage drink.  It is the equivalent of drinking liquified hot rotting garbage.  I couldn't finish it.  And now I feel like I am going to vom.  Not good at all.  On the bright side, my stomach looks so much better....much flatter, so I've got that going for me.  Oh, and B informed me that he lost 11 lbs.  What a dick.

We decided since we are starting to notice results weight-wise, and feeling pretty good, we are going to extend to a 7-day fast.  We hit the grocery last night and stocked up on produce.  Bring on 2 more days!

Day 6:

MAN DOWN, MAN DOWN!!  We have a man down!

The meal that did him in....

This morning, the 7-day fast and I lost B to the lure of eggs and toast.  Truthfully, I can't blame him.  After last nights torture of watching the kids eat tacos and garlic creamed corn, I almost broke myself.  And B didn't really need to lose any weight to begin with...I am sure he wasn't getting enough calories, and I know he was concerned about protein and muscle loss.  So I don't blame him too much.  

I plan on sticking with this today (the day is almost half over, I can do this!), but I am not sure I will be able to fully complete tomorrow.  I am tired of not eating, and I am bored with this juicing adventure.  We will see....

Day 7:

Breakfast, check.  Lunch...no problem.  Afternoon time...and I am done.  I am hungry.  And I can no longer resist those wasabi almonds.  And all I can think about is a baked sweet potato (wierd).  So....almost 7 days.  I might still have a juice for dinner and dessert, but I guess I am no longer juice-fasting.  The end.

Just kidding, I am going to follow up with a summary.