LindsSays: July 2015

Hi, it's me Lindsay, the worst blogger ever. My summer got taken over by happy hours, porch beers, cookouts, dog cuddles, and trips. The way a summer should be. Needless to say I've gained more than a few libbies (WHAT! I eat and drink everything in sight for months and gain weight?! Science is nuts). Every few meals I'm like today's the day I get back on track and make something healthy. Here's a recipe that is Harrison-approved and clean but not quite paleo:

Wait but first - is is PortabellA or PortabellO? I always confuse words with A's vs. O's, I spelled Puerta Rico Puerto Rica for years, as well as Costo Rico, and even though I live in DC I stay drawing out of a hat to decide if I live in the nation's capitAl or capitOl.

Servings: 3

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients:

6 Portabella mushroom caps ($5.00)
2 oz Goat Cheese (or to taste, I got a little excessive with the goat cheese and will go for less next time) ($3.50)
1 red pepper, diced ($1)
1/2 red onion, diced ($1)
1 tablespoon bacon grease (or your choice of cooking fat)
Baslamic vinegar to taste
(Also pictured: a very lazy salad consisting of tomatoes and arugula topped with balsamic vinegar)

Place all the mushroom caps smoothe side down, remove the stems, and sprinkle crumbled goat cheese into 3 of them (they should be kind of like bowls).

Saute the onion and pepper in bacon grease or your cooking fat of choice for about 8 minutes, or until onions are translucent. Spoon the mixture into the mushroom caps on top of the goat cheese. Drizzle with Balsamic Vinegar. Put the 3 empty caps onto the 3 full caps to make sandwiches.

Coat the veggie frying pan with more bacon grease and heat the "sandwiches" evenly for about 3-5 minutes on each side.

Enjoy!!

PS Found this article of what to buy and not buy at Trader Joe's. I've been trying to get my sh*t together enough to write something like this!

What's your favorite meatless Monday recipe?

Meatless Monday: Red Pepper Portabella "Burgers" with Goat Cheese

Monday, July 27, 2015

Hi! How was everyone's fourth? Mine was awesome! The park across the street from my house puts on an amazzzing bootleg fireworks show so we put on a cookout and enjoyed the show with family and friends. It was pretty much perfect, and as you can tell we 100% committed to the theme (thanks, Amazon)!

Anyway, the other day I had a killer craving for okra (weird I know, but I love okra a LOT) and there was NOT ONE PIECE OF OKRA TO BE FOUND AT TRADER JOE'S so I grabbed a pack of brussel sprouts, a pack of mushrooms, and a bag of frozen asparagus and called it a day.

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 2 (with leftovers for lunch)

Ingredients:

2 chicken breasts, sliced (I use organic/cage free so it's a little pricier at $8)
8 sticks of asparagus - do we call these sticks? What is the right term? Stalks? ($3)
1 pack of brussel sprouts, halved ($2.50)
Handful mushrooms, sliced ($1)
2 tablespoons olive oil
Garlic salt to taste
Sea salt to taste
Pepper to taste

Toss it all together, throw it in a baking dish and bake at 425 degrees for 30 mins. Minimal work, maximum healthy meal.

What is your favorite chicken dish?

Easy Paleo and Whole 30 Chicken Dinner

Tuesday, July 7, 2015

So I was super healthy and exercising a lot before the wedding, then proceeded to eat and drink everything in sight and exercise once in awhile. Enter: first weigh in since the wedding. Enter: A new 15 pounds! Enter: time to get it together.

New plan:

80% paleo, 20% not (for me this breaks down to a cheat day)
Exercise 5x week
Yoga 2x week
Get back to running!
Stop eating everything in sight!
Booze limited to 2 nights/week (summer why do you make this so hard!)
Weigh in and measuring every Friday (not sharing my weight or measurements, because I am a firm believer in comparison being the thief of all joy, but I will be posting progress.)
Food prep Sundays (seriously this time. SERIOUSLY)

Food I'm excited to try:

BREAKFAST FOR DINNER