Jun
21
2008
1 Flat out Wrap (I have the multi-grain with Flax)
55 g Muir Glen Organic Portabello Mushroom sauce
45 g Onion, Sliced and rings seperated.
50 g Sweet Green Pepper
50 g Mushrooms Sliced
15 g Lower Fat Pepperoni
25 g Shredded Part Skim Mozarella
Heat Oven to 450 degress. Place flat out on pizza stone or baking sheet and pre bake for 5-8 minutes.
After flat out is removed from the oven, spread sauce over top. Layer onion, pepper, mushrooms, and pepperoni. Sprink shredded cheese over top. Put pizza back in the oven and cook until cheese is melted and has started to turn brown.
Calories: 282
Protein: 24 G
Carbs: 32 G
Fat: 11 G
NOTES:
I tend to like my pizzas saucy, you could probably use less sauce for this. I’ve also used Newman’s Own Sockarooni Sauce for this pizza and it’s pretty good too 
Also if you like your veggies on the softer side, you’ll probably have to saute them to soften them up.
no comments | tags: Green Peppers, Main Dish, Mushrooms, Onion, Pizza | posted in Retro Kitchen
Jun
20
2008
The grilled summer salad has a nice fresh taste with a nice smokey tone to it.
6 small squash (I used a mixture of yellow squash and baby zuchinni)
1 bunch of fresh asparagus spears, ends snapped off
2 tablespoons olive oil
1 tsp sea salt
fresh ground pepper to taste
1 head of garlic
3-4 medium tomatoes
1 jar of pimento OR 1 red bell pepper
Get grill nice and hot. While you are waiting, cut zuchinni and yellow squash on the diagonal so you get nice slices for grilling. Mix squash and asparagus spears with olive oil. sprinkle sea salt and pepper over the top. Remove most of paper skin from the garlic head and wrap garlic in foil. Place garlic on bottom grate or on the coals themselves. Place squash slices and asparagus spears on top grate. Cook for about 10 minutes then turn and cook for another 5. Remove to bowl to cool. Take tomatos (and red pepper if you are using that instead of pimentos) and put on grill. Cook until heated through or the skin splits (I cooked my tomatos for about 15 minutes turning once). Remove to bowl and cover with foil so the tomatos can steam and the skins can be easily removed. While tomatos steam, roughly chop squash, asparagus, and pimentos into 1 inch pieces. Pull garlic off the grill and let cool. Take tomatoes and peel the skin off. Cut stem portion off the tomato and squeeze out the seeds. Roughly chop tomato flesh. Squeeze the soften garlic out of the head and add to bowl. Lightly toss.
no comments | tags: Asparagus, Salad, Side Dish, Vegetable, Vegetarian, yellow Squash, Zucchini | posted in Retro Kitchen
Jun
20
2008
I’m working with Leigh Peele again. The focus right now is Fat Loss and Metabolic repair. And in talking with Leigh, we decided that Pylometrics are not in my best interest at this time. I just don’t have the stamina to do them with all this weight I’m carrying. Maybe in the future.
For most of June, I’ve done little exercise due to lots of travel with work. I’ve kept calories in check at the recommendation of Leigh, but nothing more than walking, stretching and foam rolling for exercise. For the first time in a really long time I’m seeing some significant weight loss and my clothes are looser. I’m down almost 10 lbs since the start of the month and most importantly I’ve almost lost the all weight I managed to regain in the last 6-9 months.
With hard work I should solidly be in the 240s by the end of next month.
One of the things I’m also working on is figuring out healthy alternatives to the food I really like. So if you like to cook check out my Clean Eats Site.
no comments | tags: Clean Eats Web Site, Fat Loss Troubleshoot, Leigh Peele, Metabolic Repair, weight loss | posted in Weighty Matters
Jun
19
2008
1 LB Chicken Breast Cut into Cubes
3 Teaspoons Olive Oil
2 small eggplants, Diced
1 Each Red Pepper, Green pepper and Yellow Pepper, Cored and diced
1 Clove Garlic
1 Can Sliced Water Chestnuts Drained
1 Cup Chicken Broth
1 TBSP Soy Sauce (I used Low Sodium)
1/4 TSP Garlic Chili Paste (It has the screaming rooster on the front of the bottle – You can up the level of heat by adding more)
8 Grams of Corn starch
Heat Good Sized Skillet/Wok until nice and hot. Add 1 tsp of Olive to Chicken Breasts and toss lightly to coat meat. Add Meat to hot skillet and stir fry until just cooked through. Remove from skillet and set aside.
Add 1 tsp of olive oil to the skillet and add egg plant. Cook egg plant until they begin to soften. Remove from skillet.
Add last tsp of olive oil. Then add the rest of the veggies and stir fry.
Add Egg Plant and chicken back into the skillet and make well in the middle. Mix Chicken broth, soy sauce, Chili Garlic Paste and Corn starch together and pour into well. Gently stir to coat veggies and meat.
Serve over brown rice. Is probably at least 4 portions if not 6.
Calorie Breakdown for the whole batch
932 Calories
31 G Fat
81 G Carb
102 G Protein.
no comments | tags: Chicken, Chinese Food, Eggplant, Main Dish, Peppers | posted in Retro Kitchen
