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Posts Tagged ‘Oil’

I begged Mike for a warm weather weekend excursion… and I got a trip to Miami/Ft. Lauderdale, only to find out it wasn’t as warm as I thought it would be.
Ft. Lauderdale-Hotel View

Ft. Lauderdale-Hotel View

We had enough of the cold and snow from up north and when we drove back down to Florida, it was still cold. So I thought, a trip south would warm us up. But temps in Miami/Ft. Lauderdale were only 10 degrees warmer putting them in the 60’s 😦
Ft. Lauderdale-Hotel View

Ft. Lauderdale-Hotel View

Regardless, we hit the road Saturday morning and I packed the left over Hibachi Vegetables for lunch which I ate as soon as I got in the car. I did manage to juice two Carrot, Celery, Spinach, Apple drinks with the new VitaMix Juicer, and I made a Fruit Smoothie too!

Dinner was the usual Pier 66 culinary excursion. The food, atmosphere, and service are so amazing, it’s always a treat to go there. Each time I go there, I get the same Green Salad with out any Feta Cheese and this weekend Oil and Vinegar instead of their creamy dressing.  To spice things up I added a Baked Potato too in addition to a couple of Glasses of White Wine.

Sunday we got up to head down to Miami and found out the Food Networks Wine & Food Festival was taking place on the beach in South Beach. We decided to have lunch on Lincoln Street at a Rustic Pizza Restaurant we visited in November with my cousins when they came in town for the cruise. Mike and I split a 16″ medium pizza.

Rustic Pizza Vegetable Pizza

Rustic Pizza Vegetable Pizza

My half was the Vegetable side with no Cheese on a Wheat crust and Mike’s side was the Mushroom Pizza with Cheese.  

Then we continued walking toward the Ocean, where we scoped out the Wine & Food Festival. It turns out, in order to get on the beach to walk around and sample wines, foods, etc. we had to pay $230 per person. A price a little to steep for a couple of hours of testing.! So we went across the street and sat at The Carlyle and had Daquiries and an appetizer dish of Chips and Calamari.

Sunday Morning was a tough ride home….. tooo many Daquiries last night and a bad diet all around. We stopped at Einstein Bros. Bagels for a Whole Grain Bagel with Butter and the middle scooped out and to drink I got a Frozen Mocha Latte.  As we were driving north, I begged Mike to stop in Palm Beach, to see how the other half lives.

Palm Beach Ocean View

Palm Beach Ocean View

We drove up along Ocean Ave (A1A) and saw the mansions facing the ocean and then we stopped at the Breakers Hotel. It’s where some of the “Heartbreakers” movie was filmed. And the hotel is also supposed to be a famous, historic resort as well. 

The Breakers Hotel-Palm Beach

The Breakers Hotel-Palm Beach

Further north we stopped outside of Titusville for lunch, which turned out to be Long John Silver’s Fish and Fries Combo with a couple of Hush Puppies. I’m still having feedback from all that grease I ate earlier.

Long John Silver - Fish Meal

Long John Silver - Fish Meal

But hopefully all my bad choices were canceled out with this evenings Vegetable Salad I made

with a Oil and Lemon Dressing.

Vegetable Salad

Vegetable Salad

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Cup of Green Beans

1/2Bunch of Broccoli

1Carrot

3Celery Sticks

1/2Can White Beans

1Avocado

1Bunch Cauliflower

2Tbls. Olive Oil

1/2 Lemon

1Tsp. Basil

1Tsp. Paprika

1/2Tsp. Crushed Peppers

1/2Tsp.Cumin

1Tsp. Celtic Salt

Directions:

Wash and cut up vegetables. For the Beans, I took the left overs I put in the Refrigerator or you can crack open a new can. Add Oil, Lemon and other seasonings to the salad and mix.

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First thing Saturday morning, I got up to hit the Pilates Studio for an hour of core strength training. Plus I needed to work off the Blizzard I had the day before while we were on the road. But that Blizzard is nothing compared to what I managed to whip up later today.

We managed to bring all the vegetables, lettuce, and fruits from Florida to Maryland so nothing spoiled.  And from there, for lunch I made a great Vegetable Salad with an Oil and Vinegar Dressing.

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Orange Bell Pepper

1/2Can of Chick Peas

5Small Cucumbers

2Tomatoes

1/4Red Onion

2Tbls Olive Oil

2Tbls White Wine Vinegar

1/4Tsp Coriander, Paprika, Crushed Pepper, Sea Salt

Directions: 

Wash, Peel and Chop up Peppers, Tomatoes, Cucumbers, and Red Onions in a bowl. Open can of Chick Peas, drain and add half of can to the bowl. Add Oil, Vinegar and Seasonings and mix.

I noticed some of the food I packed to bring to Maryland, there was a bag of Pearled Barley. So I cracked open my cookbook and looked up a recipe to make with Barley. I found the Barley Vegetable Soup and decided to make it, because again we hit Maryland just in time for it to snow on our parade. But I didn’t have all the ingredients it called for, so I improvised and mixed up something better!!!

Barley Vegetable Soup

Barley Vegetable Soup-Improvised

Barley Vegetable Soup:

Ingredients:

8Cups Vegetable Soup Stock or Water

2Stalks Celery

1Cup Green Beans or Mushrooms

1CupBarley, Uncooked

2Tbps. Parsley

1/2 Tsp. Marjoram or Coriander

1Cup Onions

2Parsnips or Turnips

1Cup Whole Peas

1Cup Carrots or Extra Celery

1Tsp. Sea Salt

1/2Tsp. Thyme

1/2Tsp. Cumin

1/2Tsp.  Garlic

Directions:

Chop Onions, dice carrots, celery, parsnips or turnips, slice mushrooms. Place in pot with small amount of water or soup stock and steam for about 10 minutes. Add the remainder of the water or soup stock and bring to a boil, add barley and allow coming back to a boil. Cover and turn down to low for about 45 minutes.  Add peas and mushrooms and all seasonings except parsley and continue cooking another 40 minutes. Mix in parsley just prior to serving.

Chocolate Cake w/Peanut Butter Frosting

Chocolate Cake w/Peanut Butter Frosting

While I was making that, Mike’s son wanted to make a cake. So I found a Betty Crocker Chocolate Cake Mix box and started adding the ingredients together: 3 Eggs, 1Cup Oil, and 1/2Cup Water. I had Mike’s son mix it together while I prepared the pan and 12 Ice Cream Cones to put the Cake batter into. We had some fun putting the batter into the Cones (we made a bit of a mess) but then got everything into the 350 degree preheated oven to bake for 25 minutes.   

Chocolate Cones w/Peanut Butter Frosting

Chocolate Cones w/Peanut Butter Frosting

We didn’t have any frosting, so Mike’s son looked up on U-Tube how to make a frosting. He settled on a Peanut Butter Glaze Frosting. He added 1Cup Peanut Butter, 1Stick Butter, 1/4Cup Milk and mixed it together for the Glaze. We poured it on the Chocolate Cake, the Chocolate Cake Cones, and I did a little decorating on them, because he just had a birthday! HAPPY BIRTHDAY!

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

So for dinner, we had the left over Vegetable SaladBarley Vegetable Soup and I managed to polish off 2 of the Chocolate Cake Cones.

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I woke up this Saturday morning, bound and determined to go to a pilates class. I had enough of laying around. My body and muscles were atrophying! When I woke up around 8:30am I turned on the T.V. and watched a movie (Divine Secrets of the Ya Ya Sisterhood). As the next movie started (27 Dresses) I got up to make myself an Avocado Sandwich.

I went downstairs to put two slices of Whole Grain Wheat Bread (from Whole Foods) into the oven to toast. While I was waiting for the bread to toast, I mixed my Barley Max and drank it. Then, I spread a bit of “I can’t believe it’s not butter” onto the bread, sliced up the Avocados, placed them on each piece and lightly salted with Sea Salt. Yum Yum Yum!

By the time I ate my quick feast, it was time to start getting ready for my Pilates class. I actually scheduled the class last night, so I was financially obligated to attend the 11am Beginners Class. And the whole time I was getting ready, I was very worried how my back would feel in class, because it wasn’t 100% yet. There’s still some stiffness and pain when I move and walk. But I am feeling more flexible and mobile, even after walking around in those high heals yesterday.

I certainly remembered what happened last week when I was feeling better. I did something, or it was a combination of my activities that I reinjured my back. And I wasn’t looking for a repeat of that. So in the class, first thing I did was let the instructor know I have some back issues and I was very hesitant and slow to make any of the moves. But as the class progressed, I was making my moves more confidently and putting more effort and energy into each move. To say the least, I am surprised at how flexible I was without the pain I was expecting!

And as I type these words, my back is still feeling good after taking the pilates class. I am laying on the heating pad for a bit, just as a precaution!:)

I did snack on some Pita Chips and Hummus again and did drink my Vedge Vegetable drink from BoltHouse. It’s a great combination of 7 Vegetables (kinda like a v-8 juice drink). We picked that up the day before at Whole Foods. I’m trying to drink 2-8oz glasses a day.

Stacy's Pita Chips

Pita Chip SnacksHummus SnackVedge Juice

Sabra Hummus

Hummus SnackVedge Juice Drink

BoltHouse Vedge Juice

Vedge Juice

 

For dinner I got up and made a Broccoli Noodles where I just cut up some Mushrooms, Broccoli and Boiled Noodles we bought at Whole Foods. I threw in the Broccoli and Mushroom to blanche with the Noodles. The Dressing was an Oil, Dried Onions, Paprika, Sea Salt, Corriander Seasoning.

Broccoli Noodles

Broccoli Noodle Dinner

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Vegetable Salad

Today's Vegetable Salad

Out running around this morning…Mike and I happened upon a great Mediterranean Restaurant in Downtown D.C. off L street and 20th. We walked in and the place wasn’t much to look at, but when you neared the back of the restaurant you saw all the food laid out. It looked great, the food was presented in buffet style with so many colors, salads, rices, and dips, it was great.

I actually put together a green salad with some Red Bell Peppers, Olives, Red Onions, and an Oil based dressing. Then I picked up a Rice dish, Eggplant dish, and a Mushroom, Green Bean Salad. Yah know, Mike told me before we went in, I think you’re going to like this place. It has all the foods you eat.! Well he was right. 🙂

Then tonight, it was great… Mike and I unloaded the car of drying cleaning and some shopping items. And immediately took to the kitchen to make our respective meals for dinner. He made his Gormazabzi (Meat, Bean, Onion Dish) with Rice and I made this great looking Vegetable Salad. I chopped up Asparagus, Broccoli, Red and Orange Bell Peppers, Sweet Peas, Carrots. I put together an Olive Oil and Vinegar dressing with seasonings like Cayenne Pepper, Paprika, Celery Salt, Thyme.

Vegetable Salad:
Asparagus
Carrot
Sweet Peas
Red & Orange Bell Peppers
Broccoli

Dressing:
Olive Oil
White Wine Vinegar
Pinch of:
Cayenne Pepper
Paprika
Celery Salt
Thyme

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