Reduce, Reuse, Recycle, Re-Invent

I have been doing a lot of cooking again now that the holidays are packed up for a year(well the tree is still up, but only because it literally has been to cold to walk it to the trash!). And last week, I was able to stretch one WHOLE ROASTER CHICKEN in to 4 separate meals. I’m pretty proud of that! Here’s how I did it:

1. I made this Moroccan roasted chicken from a Williams Sonoma Cookbook. All you do is make a paste with some olive oil and spices, and run it on the bird and bake it. We roasted the chicken with cauliflower, red onion and sweet potato. Seems like an old vegetable combo, but it works!!! Trust me!

2. We has so much left over chicken, and we also freeze that extra container of rice they give you with Chinese food, so I thawed on out, cut up the extra chicken, and made THE BEST chicken fried rice ever. I’ll post the recipe next blog.

3. Think again before throwing out that carcass- there’s chicken stock to be made! And this stock has the subtle flavor of the Moroccan spices in it, so there is a ton of depth. I used some of the broth for a butternut squash stuffing the recipe called for.

4. There was lots of stock left over. I could have frozen it for a later date, but the weather was sooooo cold, chicken soup was a must. I had baked some chicken breasts, and sautéed some veggies and in an hour- soup!

In the end, all of these dished took, at most, 30 minutes to prepare for. And many of the ingredients were basic staples in the home- garlic, onion, carrots, celery, salt, pepper, spices, etc. I won’t say this happens every week, and that a little thinking ahead didn’t happen, but this can work with all sorts of things- pasta, sauces, casseroles…endless possibilities! Here’s my advice- start with a dish you REALLY want…and then go from there. Satisfying the urge to eat what you really want first, so that everything else is like a bonus.

I have realized from my eating changes that when you force yourself to like something, you’ll never like it. So if it’s chicken park you want, make that sauce! But bread the chicken in almond flour, or even ground oats. USe spaghetti squash instead of pasta. The reason you like that dish so much anyway is the sauce- it’s the strongest flavor of the dish. So cut 500 calories out of the rest of it- I swear you won’t taste the difference!

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Snow Days

With every endeavor comes challenges. I guess when one makes a lifestyle change, anything out of the ordinary brings a new road block. It’s up to you to decide to jump over it or stay where you are and go back- only to never know what lies ahead.

I felt this way when I had the flu a couple weeks ago. Could I get through without bread? And I did…

Snow days are also a time when I want to bake and snack and my culinary goddess is alive and well. And again, I jumped over the hurdle and kept running!

Yesterday I tried to hit up this gluten free bakery for the second time. However their hours suck! and they weren’t open. I REALLY wanted a cupcake. I made gluten free ones from a mix- I really need to try and find a recipe. This sh@t is expensive!!!!!!!!!

This morning I made a quiche with a sausage crust. I got the recipe from Paleomg.com. I love this girl Juli. I wish I was as creative as she is. She rocks! This afternoon I’m going to bake her Chai muffins.

So diet…I kicked your snow day ass!!!!

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