More Stuff.

Get it?  I stuffed some more stuff.  Are you surprised by now?

This was my first attempt at stuffing a pork tenderloin!  I'd never tried it before, honestly because it made me nervous!  But I'm so happy I did it, and I'm even more happy I was moderately successful.
If you're not comfortable handling molesting raw meat, you can ask your butcher to butterfly it for you! Then you stuff it, roll it up and you're done.  If you want to try it like I did, this is the tutorial I used for the method.  I did not, however, wrap it in caul fat.  I didn't even watch that part because it sounded too tempting.

I also decided to stuff this bad boy with Mediterranean flair.  Truthfully, I had a bit of leftover goat cheese to use up and I knew it would taste awesome with the pork and the rest of the flavors.  I also did not use twine to bind it, which left it open to fall apart.  I was lucky it didn't, so I'll definitely be working with the twine next time.

Not the easiest recipe, but not the hardest either!  Enjoy!


Stuffed Pork Tenderloin

1 pork tenderloin
2 cups spinach
1 half red onion, sliced thin
4 oz soft goat cheese
2 tomatoes, sliced and seeds removed

Spread goat cheese on the pork loin, then the tomato, red onion and spinach.  Roll the loin up around the ingredients until it is tightly wrapped.  Then tie with twine or wrap tightly in tin foil or saran wrap and refrigerate for an hour (at least).

Heat a pan to medium high heat with 2 tsps olive oil.  Unwrap your pork loin and sear each side until browned.  If your loin is twined, add to a baking dish.  It it isn't, place in tin foil and wrap tightly.  Please in the oven at 375 for 45 minutes (this was a small loin.  Add time if your loin is bigger).

Remove from the oven and allow to rest for 5 minutes before slicing.  I served this with sauteed Brussels sprouts and a baked potato!

Tip-Some low sodium ham, spinach and provolone would be amazing stuffed in some pork loin.  Try it out!  (I'm going to next time for sure!)

(21 Day Fixers- I used my best judgment on this since I didn't want to destroy the pork trying to measure it.  I counted two slices as 1 red, 1 blue, 1 tsp.  The vegetables wilted down so much inside the pork, I didn't count them)

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Big, Bold, Blam.

As a home cook/foodie, I definitely like to branch out with my flavors.  But, I have a huge love affair with the BIG BOLD flavors of Thai, Asian, and Mediterranean foods.  Not only because they taste great and are so easy to adapt but also because they're usually so fresh tasting, and don't weigh you down like heavy gravies or sauces might!  The flavors are bright and happy, and that makes me bright and happy !

The use of peanut butter in this recipe might give you pause, but please trust me!  It adds such a solid and creamy back flavor to this fish, you won't be sorry you tried it!

Spicy Thai Peanut Tuna with Gingered Quinoa

Four 4 oz. Tuna steaks
2 tablespoons peanut butter
2 tablespoons low sodium soy sauce
2 tsp Sriracha (more or less is just fine)
2 tsp pure maple syrup or honey
1/4 cup water

Whisk all ingredients together in a bowl and marinate the fish for 1/2 hour.  Heat a large non-stick skillet to medium high heat and spray a little coconut oil.  Sear the fish for 2 minutes on each side, spooning a little of the marinade over top at the end. (I cooked these med rare-med.  If you like them more rare, cook for 1 minute.  If you like them less rare, try 3 minutes)

Gingered Quinoa

1 tsp sesame oil
1 tsp olive or coconut oil
2 tablespoons grated ginger
2 cloves garlic, minced
1 tbsp low sodium soy sauce
1 cup quinoa
1 1/2 cups water
1/2 cup chicken broth

(I used a rice cooker but you could follow the same method on your stovetop).  Allow oils to warm up in the bottom of your rice cooker, then add the ginger and garlic.  Let saute for a few minutes until softened.  Add quinoa, soy sauce, water and chicken broth.  Cover the rice cooker and cook as usual.

I served with steamed broccoli with a little orange zest and garlic.

Tips:  This could very easily be translated to chicken, or shrimp.  You'd also have the option to pour all of the marinade in with the protein and allow to thicken, then it would be yummy over some brown rice!

(21 Day Fixers- My entire plate was 2 red, 2 teaspoons, 1.5 yellows, 1 green.  If you use the Tip offered above and use the marinade to make a sauce, please increase your teaspoons accordingly).

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Stuff.  Stuffed.  Stuffing.

As a general rule, I like anything stuffed.  Chicken, turkey birds, fish, shrimp, my face.  Anything.

 I especially love stuffing squash!  It's a beautiful presentation, and so satisfying.  The squash almost has the consistency of mashed potatoes and who doesn't like that? Just weirdos, that's who.

I tried a recipe a while ago with turkey sausage and kale,and it was amazing.  Tonight I was using up what I had in my house and this was the result!  This recipe also includes farro, it's not an ingredient that's very commonly used but you must try it!  If you see it at the grocery store, grab some and start Googling ways to prepare it.  It's almost like barley but with a slightly chewy bite to it.


Stuffed Acorn Squash

1 med-large acorn squash
Coconut oil or olive oil cooking spray

2 tsp olive oil
1/2 lb ground turkey
2 cloves garlic, chopped
1 med onion, halved and sliced thin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp cumin
5 cups baby spinach
1 plum tomato, seeds removed, chopped
1 cup cooked farro or quinoa
1/4 cup no sodium chicken broth
1 tablespoon whole wheat bread crumbs
1 tablespoon pecans
1/8 cup or 1 oz goat cheese

Preheat oven to 400.  Slice acorn squash in half and remove seeds.  Cut a small slice out of the bottom so it will lay flat on the pan.  Place both sides on a baking sheet and spray with cooking spray. Bake for 45 mins to an hour or until tender.

In a large saucepan, heat 2 tsp of olive oil.  Add onion and garlic until softened.  Add the ground turkey and break up with your spatula, once the turkey is cooked through add the garlic powder, onion powder, paprika, cumin, spinach, tomato and chicken broth.  Cover pan for 3 minutes.  Remove cover and stir until combined.  Let reduce down in the pan for about 5 minutes on low-medium heat.  Once the liquid has evaporated a little add the farro and stir.

Remove the squash from the oven and fill with turkey mixture.  Pack down so you can fit a lot in there.  Sprinkle bread crumb/pecan mixture over the top then add the goat cheese.  Spray with cooking spray and place under the broiler in your oven for 2-3 minutes or until browned.

Enjoy!

Tip: Make this with southwestern seasoning, and black beans and use shredded cheddar instead of goat cheese.  Taco Squash!

(21 Day Fixers- 1 half acorn squash filled is-2 green, 1 yellow, 1 blue, 1 tsp)

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Dying for Chinese Food...

This recipe was born from my desire for Chinese food one night.  I just wanted a big bowl of greasy chicken and broccoli and fried rice and a crunchy egg roll!  I couldn't do that obviously, and I had two pieces of fish so I sort of threw this together on the fly. That happens pretty often that when you just throw things together they become the best meals you've ever had.  This was one of those times!

Enjoy! 

Orange Garlic Glazed Fish 

Ingredients:

Two 6 oz pieces of mahi mahi 
Juice of half an orange 
2 tbsp low sodium soy
2 tbsp water
2 tsp hot sauce
2 tsp honey
2 tsp fresh garlic
2 tsp olive oil 

Marinate the fish for an hour (I made it up as I went along so I marinated it for 5 minutes, it was still excellent) 
Heat a nonstick skillet to med-high heat with two teaspoons olive oil
Place the fish in the pan and let brown for a few minutes Flip the fish in the pan and add the marinade. Lower the heat and let it bubble and reduce down for 5 minutes while cooking the fish, spooning the glaze over the fish from time to time. 

I served this over quinoa with a side of broccoli sauteed with garlic!  It was SO good and really satisfied my craving.  

Tip: This would also work for chicken, cut into cubes and cook the same way- Orange Chicken! 

(21 Day Fixers- The dish in total was 1.5 red, 2 yellow, 1 green, 2 teaspoons) 

Breakfast Frittata

This is one of my favorites!  Some Sundays my husband and I just like to have a nice brunch, something healthy but nice and satisfying.  

I love to make these frittatas, or "crustless quiche" and the great thing about them is that you can add pretty much anything you have in the fridge! Get creative! 

Breakfast Frittata:

Two cups onions, halved and sliced 
Four cups spinach loosely packed
1 cup sliced mushrooms
3 tsp olive oil
6 eggs
1 cup cheddar cheese

Caramelize the onions in 2 tsps of olive oil on med low heat (Low and slow til they're nice and brown and creamy. I like some thyme in there too)
While they're going, saute mushrooms and add to a baking dish (6X6). Add sauteed spinach on top of the mushrooms, then the onions. Then add the cheese. Whisk the eggs last and pour over veggies. DO NOT STIR. Move the pan around and tap to make sure the eggs distribute.

Bake at 375 for 15 minutes- serves 4

21 Day Fixers- 1 serving would be 1 red, 2 green, 1 blue, 1 tsp 

Tip: Layer the bottom of the pan with thinly sliced potatoes.  They get crispy and are great with the eggs.  (21 Day Fixers- add a yellow) 

Adventures in Shakeology 

I've always had the same Shakeology...chocolate.  And I always put the same ingredients in it.  Frozen banana, peanut butter, spinach and almond milk.  I received a bag of strawberry from a friend and got to try it, I actually really enjoyed it.  I'm looking forward to trying vanilla next! 

If you don't know what Shakeology is, ask me about it!  It's dense superfood in a delicious shake, with all natural ingredients.  Curbs cravings, boosts energy, etc.  And as someone with MS I can tell you between my new lifestyle changes, and the exercise with the Shakeology I can really see a difference in the way I feel.  Amazing! 

Strawberry Marzipan Shakeology 

1 scoop Strawberry Shakeology 

1/2 frozen banana 

2 tsps almond butter

1 cup (1 green container) spinach  

4 oz almond milk

4 oz water

1 cup of ice. 

Add all ingredients to a blender and blend until creamy!  Enjoy!

 

Healthy Pumpkin All The Things!!

Fall is here, and Halloween is right around the corner!  I love Halloween, and Thanksgiving...especially Thanksgiving.  Enjoying the pumpkin madness has been a little bit difficult for me, mostly because of my relocation to South Florida from Pennsylvania.  It's hard to feel that Autumn joy in a tank top and flip flops.  But, I live near the beach so I can't really complain! 

Since beginning my healthy lifestyle I really like to keep healthy snacks in the house, especially for when my sweet tooth hits! These have been a wonder, for soothing the sweet tooth and for giving me a little taste of Fall! I hope you like them as much as I do! 

Healthy Pumpkin Cookies

2 tbsp+ 1 tsp almond butter
1 cup pure pumpkin puree 
1 tsp pure vanilla extract 
1/4 tsp pumpkin pie spice 
1/4 cup dark chocolate chips 
1/4 cup chopped pecans 
1 cup rolled or quick cooking steel cut oats 

Preheat oven to 350.  Place parchment, wax or tin foil on a cookie sheet and spray lightly with cooking spray. 

In a large bowl, mix together the pumpkin, almond butter and vanilla.  Beat until smooth.  Add chips, pecans and oats and mix until combined.  Spoon by tablespoon full onto cookie sheet.  Bake at 350 for 20 minutes.

Enjoy!  

(21 Day Fixers- Two cookies equals one yellow treat replacement) 

Tip:  Sprinkle a little pumpkin pie spice into your coffee filter in the morning with your coffee grinds before brewing.  Automatic pumpkin spice coffee! 

My first blog.  How exciting!

I'm no one special, my story is pretty similar to most people.  I've struggled with my weight most of my life.  After I had my son, I ballooned to a weight that I was uncomfortable with. (Physically and emotionally).  Once I began losing that weight, I had a new lease on life.  I felt better about myself, better about my life, and my family.  I was a better person and a better mother.  I became a BeachBody Coach and began helping other people feel better about themselves.  I don't even care if they never buy anything from me, if I've made a difference in their lives that's what really matters to me.  And that's not just the Skinny Vine Chardonnay talking!

My journey began with the 21 Day Fix.  It gave me the strength to lose weight and eat differently, and the strength to try other, more challenging workouts.  The courage to go out of my comfort zone and join a public class with women with actual metabolisms and let them see me sweat.  Since I love food, and I love to cook I've found a way to make the nutrition fun, exciting and delicious.

I hope you enjoy tagging along on the rest of my journey.  I still have about 65 lbs to go, and I'm going to get it done Stuffing Myself Skinny!!!