I just found this ... kind of funny ... a few years ago, I thought that I should start a blog on the break up diet since I was losing weight. I just found this on my Hhard drive and thought I'd post it here to have a record of it ...
I saw my reflection in the mirror at Nike Town in NYC today and I was surprised by the person looking back at me. I saw my "new" and yet "old" me (prior to my second wedding) right there, smiling back at me and admiring the pink walking shoes I was about to buy. I have been having problems with my husband for the past 14 months and my wake up call to how stressed I was and how much I've lost touch with myself came when I was diagnosed with "costocondritis," an inflammation of the rib cage. I searched the Internet and found that while no one real knows what causes it, stress has a lot to do with it.
All of a sudden, the physical pain let me see how much unnecessary baggage I have taken on from my husband's past. That can be a blog on its own. And now, 14 pounds lighter (and at a size 12) just from changing my eating habits and cooking differently, I am feeling better and still want to go to the journey of trying to drop another one and maybe even 2 pant sizes! So I am starting this blog to share my adventure of how I am trying to get my life back ... and maybe even my body ... one day and one recipe at a time ... I will post a life changing recipe and a food recipe when I can. I travel quite a bit for work so I will post recommendations for eating out and specify the type of cuisine and city ... so here goes the beginning of The Break-up Diet ... Recipe
#1: Yummy Broccoli with Garlic and Shallots
When I am home, I go to the farmer's market every Saturday morning to get the freshest fruits and vegetables. I love being able to buy directly from the farmers.
Ingredients 3 large shallots or 6 small ones, thinly sliced
6 cloves of garlic, thinly sliced (you can also used the frozen ones from Trader Joe's)
1 head broccoli, trimmed and cut into florets
8 Shitake mushrooms, sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt Pinch red pepper flakes
In a large saute pan or skillet, heat the oil over medium heat. Add the shallots. Once the shallots are golden, add the garlic and cook, stirring, until they also start to turn golden, 1 1/2 to 2 minutes. Add the mushrooms and saute for 2 minutes. Then add the broccoli and cook until crisp and coated with the oil mixture (depends how cooked you like it). Add the salt and pepper flakes and stir to combine. I some times make brown rice to go with it and scoop the veggies on top.
Eat this dish for dinner 2-3 times a week. You can always add tofu, chicken or shrimp (which I am deathly allergic to so you won't be getting many shellfish recipes on my break-up diet). Enjoy since I am going to order a salad (with dressing on the side) from room service!
BUD (break up dieter)
#2--Grilled Tuna
2 Tuna steaks
Fresh rosemary
Fresh parsley
2 finely chopped garlic cloves
Coarse salt
Pepper
Extra Virgin Olive Oil
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
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