Tuesday, December 18, 2012

Holiday Stress

Sorry I haven't been around for a while.  I've been working 12 hour days, planning holiday parties and functions and toy drives and I've just been missing my dad an awful lot - so whenever I'm not frantically busy I'm collapsing.  Thanks again to everyone for their kind words and prayers.  I really wish we could get together sometime!

It’s that time of year again – except that for most of us who’ve only been on P10 since (or after) January – it’s a whole different type of stress.

A week or so ago I was all pumped up to ‘lose 10 by year end’ but I’ll tell you I’m more likely to lose my mind instead of 10 lbs.  Have you noticed that every time you get going on P10, life happens?  Too bad we don’t get together and exercise instead of eating sweets and treats but we can all try to get through this together.

Christine writes ‘My husband and I just started the P10 diet the day after Thanksgiving and are anticipating holiday parties with some nervousness.  Any advice to get through them successfully?’

Here's some advice:

Before you go to a party, eat a P10 light meal or big snack to curb your appetite
OR try to get in a workout before you get ready to go, which will also curb your appetite

I made one of these for a work party
and everyone loved it!

If you're asked to bring a dish, bring something you'll be able to eat.
Scope out the snack table for fruit, veggies and nuts and cheese.

Keep some water bottles with you in case all there is to drink is booze, soda or more booze (that happened to me at a party, I was losing my mind, they didn't have anything else to drink!)

Don't don't don't beat yourself up.  Eat right, eat light but if you're going to die without a small brownie or cookie, have a bit of it so you don't feel like your night wasn't any fun.

A NEW TV GAME!  You know that drinking game where you’re watching a show (let’s say Top Chef) and every time they say certain key words like ‘passion, style, method’ instead of downing a shot, do five sit-ups, push-ups or arm curls with weights. 

Try to take some time to work out or walk it off or relax – just because you may not be eating as well doesn’t mean you need to let everything else slip.  The continual exercise will help you keep on track.  And now that it’s cold you have to keep moving to keep warm!

It's easy for me to say!  It's not so easy to do....let's all share ideas on how to get through the holidays together.

Friday, December 7, 2012

Almond Butter Freezer Fudge

Are you totally addicted to almond butter?  I am.  I like it in so many things.  And what's funny is I was never a huge peanut butter fan (well I was huge but that's a different story).  

OMG the other day I saw pictures of myself from last Christmas and cried my eyes out...I kept asking Bubba "is that me?"  I was mortified - all I could focus on was that giant caboose wearing my clothes.  Maybe we should all take out some old pics or clothes and see how far we've come. 

By the way, when I rule the world I will outlaw 'Carol of the Bells'...it makes me nutso - which is a good segue into our recipe - nuts and all...

Last month we made Homemade Chocolate in a very similar way to this recipe and since the holidays are coming up and everyone else is eating all kinds of yummy things, we need a few P10 approved recipes on our list.

That way, when you end up taking a dish to a holiday party, you can take this and eat it and watch others eat it and say 'hey I like that' and they have no idea it's healthy for them!  Don't make this as gifts unless you know it will go right into the fridge or freezer....it will melt...(*sadness*)

Dude - you know what would ROCK?  Next time made the Homemade Chocolate and this at the same time and either layer or swirl them together before freezing...

Almond Butter Freezer Fudge

2 cups raw creamy or crunchy almond butter (unsalted)
1/2 cup coconut oil, softened
3 tablespoons agave
1 teaspoon fine sea salt

Mix all the room temperature ingredients together until smooth and creamy.

Line a 8x8 square baking dish or container with parchment or wax paper, then smooth the mixture in with a spatula, and freeze until solid (about an hour).

Lift the paper to free your yummy treat, then cut into squares and serve immediately.

Store leftover fudge in the fridge or freezer since the oil may melt and de-fudgify your lovely fudge.

Wednesday, December 5, 2012

Pork Green Chili

Do you view Foodgawker?  www.foodgawker.com

It's a heavenly site that shows different posts of various blogs throughout the day.  For some reason, I can't get it to post any of mine, it doesn't like the pictures.  I'm a bit technically challenged. 

Anywhoo, I found this link to She Makes and Bakes and this lovely green chili recipe.

This is not a sauce. It's a chili. You can heap it in a bowl and top it with some cheese and sour cream along with a tortilla.  You could also pour it over a bowl of beans too. This was great on eggs the next day.

I use canned mild green chilies in this, and I thought it had a kick to it so go easy if you don’t like spicy foods.  And go overboard with lots of spices if you do!
If you accidentally spice it up too much, add sour cream on top of your serving to cool it down.

This makes a great warm dinner that cooks up in an hour OR you can put it in the crockpot and drive your family crazy with the smell.

There is some white flour in this recipe, not a whole lot, so I’m going to green light it for Stage 1.

Pork Green Chili
makes 4 servings

1 pound lean pork, cubed
2 tablespoons butter, divided
small white onion, diced
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3-4 cloves garlic, minced
2 cups chicken broth
2 cans (7 ounces each) mild diced green chilies
1 can (14.5 ounces) diced tomatoes
1-2 teaspoons cumin
Salt and pepper to taste
Dash red pepper flakes (optional)
1/2 teaspoon chili powder
1 tablespoon dried oregano

Combine the 1/2 teaspoons of salt and pepper with the 1/4 cup flour. Dredge the cubed pork through the seasoned flour.

In a large saucepan, melt one tablespoon of butter over medium heat. Place the diced onion in the pan and cook for 8-10 minutes until soft. Remove the onion to a bowl. Melt the other tablespoon of butter and add the flour-covered pork to the pan. Let sit for three minutes to brown. Stir and let brown for another 2-3 minutes. Stir in the garlic and cook for about 30 seconds until fragrant. Add in the chicken broth and scrape the bottom of the pot. Add rest of the ingredients and let simmer for one hour.

Or, carefully pour everything into the crock pot and cook on low for 6-8 hours.

If the chili is too thin, dissolve some cornstarch in water and stir into to the pot. Bring to a boil (for crockpot, mix in well and warm it up).

Adjust the seasonings to your preference.

Serve warm with cheddar cheese, sour cream, and tortillas.

Monday, December 3, 2012

Handle with Care

Happy Monday!

With the holidays upon us, things are starting to get out of control very quickly - parties, drinks, SWEETS, treats, shopping, shipping, wigging and tripping about Christmas (and/or your applicable holiday events). 

So while we are hanging on by our fingernails trying to follow P10, let's not forget to take care of ourselves as best we can - please click on this link and go back and re-read this post from February 2012.

Handle with Care