Home Blog Page 243

My Birthday Present to Me, the results are in….

Drum roll please……..

I know how Jersey Bites fans have been following my fitness quest with bated breath. Well, my

self imposed 30 day fitness challenge ends today with my 43rd birthday. The end result? I lost 7 pounds and 2 % body fat, yeah, I know, and my tan. I still have some more to lose (body fat that is) but have been told by my friends at Fitness Together after my evaluation today, that I must start drinking more water and eat another small meal before bed. I love this, I get told I need to eat more. I can manage that.

(Doesn’t this look like a cheesy Nutrisystem commercial? Sorry about that. I promise no air brushing took place. )

While what I lost this month is very motivating, what I gained is invaluable. I finally learned how and what to eat to effectively lose the fat and build muscle. This is a very powerful feeling. I now have the tools I need to really get the job done. After 30 days of very challenging workouts and eating 4 meals a day with carefully proportioned protein/carb/fat ratios, you can see the end result and it was done the proper way.

I was too embarrassed to show the whole picture of me in the bikini.

Oh, what the heck, here you go.

Look at me at 43.


It’s a great start and a great Birthday present to Me.

If you are located in Monmouth or Ocean County, give yourself a great next birthday and call my friends at Fitness Together. If you’re not local, they also offer nutritional counseling sessions by phone.

Fitness Together
150 Main street
Manasquan, NJ 08736 – Map

Mike Keenan
Phone: 732-292-1333

The Monday Motivational


Well, it’s my last Monday Motivational before the big day. For those of you who are new to JerseyBites, I started a self imposed fitness challenge just a little under one month ago. The challenge is to get my 42 year old butt in shape for my 43rd birthday, which happens on Wednesday.

The good news is, I’ve come a long way in just 30 days. Although, this past week almost sent me over the edge. My personal trainer, Susan, has me on a very strict diet to ensure that I really look my very best on the big day. The diet does not allow any added salt or spices to my meals. I am only allowed chicken or fish, nothing on them. Yes, disgusting I know. How does a foodie live like this you might ask? Not very cheerfully, let’s just put it that way. I’m dreaming a lot about my birthday dinner. Last night the kids and my boyfriend had Italian takeout. I had plain chicken, steamed broccoli with lemon juice and brown rice. Mmmmm, mmmmm, good.

But, this morning, I looked in the mirror and said, hey old girl, not bad. I proceeded to have a brutal workout with Susan and another 29 year old trainer. Then 1 hour of cardio on the treadmill. Yes, I needed a nap after that, are you kidding me?

So tonight I don’t know what I’m eating. Can someone send in a recipe that uses nothing but steamed veggies, plain chicken and plain brown rice, and tastes good? Don’t worry, I’m not going to hold my breath. It’s only until Wednesday I keep telling myself.

All joking and crankiness aside, I can confidently say that after this month I will be able to continue to eat in a much better, more intelligent way after working with Susan at Fitness Together. I have changed my mindset about food and its purpose. Also, having a goal has really been motivating. I am going to continue to set goals for myself so you’ll probably be hearing about some new crazy stunt in the future.

Ok, so stay tuned later this week for my before and after pictures. (If I dare to put them up.) It was not fun looking at my before pictures. It’s easy to kid yourself in the mirror. The damn camera, not so much. We also have a review on a new bottle water on the market. Yes, I know, how do you review bottled water? You got me. And, I promise we’ll get back to cooking and great recipes. Please, if you would like to submit one of your favorites, email me. JerseyBites (at) gmail.com.

Apple Pancakes with Apple Cider Butter Sauce

I’m thrilled to introduce a new weekly contributor to Jersey Bites. As many of you know, I am in love with Delicious Orchards in Colts Neck. You can read about my visit last month here. They have graciously agreed to supply us with a delicious recipe each week featuring fabulous ingredients from their store.

Straight from the Orchards this week are these mouth watering Apple Pancakes with Apple Cider Butter. Cook up a batch before you head out this weekend to enjoy the cool crisp Autumn air.


Apple Pancakes with Apple Cider Butter Sauce

3 baking apples
2 tablespoons sugar

1/8 teaspoon cinnamon and nutmeg
1 3/4 cups flour
3 1/2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 eggs
16 ounces milk
2 ounces melted butter

SAUCE:
3 tablespoons butter
1 teaspoon flour
2 cups cider
1 teaspoon lemon juice

Peel, core and dice the apples. Add 2 tablespoons sugar and 1/8 teaspoon cinnamon and nutmeg. Set aside. Sift dry ingredients together. Combine eggs, milk and melted butter and add to dry ingredients until just moistened. Do not over mix. Add 1/4 cup prepared apples to 3/4 cup batter. Pour enough batter in a heated fry pan to form a dollar size pancake. Cook until bubbly and bubbles burst edges will look dry. With pancake turner, turn and cook until underside is golden. Top with apples cider butter sauce.

Apple Cider Butter Sauce:
Add butter and flour to saucepan and combine over heat. Add cider and lemon juice. Reduce to 3/4 cup. Remove from heat. Add butter, stir in, keep warm.

Delicious Orchards
The Country Food Market
Route 34
Colts Neck NJ 07722
732-462-1989

DonorsChoose.org: Help Teachers in New Jersey and across the Nation fill their Wish Lists



In addition to writing about all things food, I also write about life as a Mom to two crazy boys and a corgi on NewJerseyMomsBlog. This year, NJ Moms Blog and all of our sister sites are promoting the Donors Choose campaign.

Donors Choose is a simple way to provide students in need with resources that our public schools often lack. At this not-for-profit web site, teachers submit project proposals for materials or experiences their students need to learn. These ideas become classroom reality when concerned individuals, whom we call Citizen Philanthropists, choose projects to fund.

This one caught my eye (wonder why) and I had to share it with you.

Cooking up a very SPECIAL education!!

The smells, the sights, the sounds, the actions – and, OH, the taste!! Cooking is a total sensory experience. But you’ve never TRULY cooked till you’ve done it with a group of 3 and 4 year old preschoolers with special needs. To the children with Down Syndrome, it’s a wonderful motor lesson. For the children with Autism, it’s a marvelous social lesson. For the children with Developmental Delays, it’s an incredible language lesson.

To this classroom teacher, it’s suddenly extremely difficult since our refrigerator tragically DIED!! (Can I cry over SOUR milk?)

We must have a refrigerator in our classroom in order to keep up with these extremely beneficial cooking projects.

Your donation would enable our program to carry on with our weekly cooking projects. More importantly, your donation would put smiles on the cutest little faces you’ve EVER seen!! Thank you sooo much!

My students need a classroom refrigerator to participate in cooking activities. The cost of this proposal is $448, which includes shipping for any materials requested and fulfillment.

In this classroom, cooking does more than just put food on the table. If you feel moved to help with this project or a New Jersey based project, it is a great way to give and get so much in return. Every donor receives photos and a letter from the classroom they helped and no amount is too small. We all know how hard some of our poverty stricken districts have it (one teacher is asking for chairs) let’s take a few minutes out of our day to click for a good cause.

Please use this link

The Monday Motivational (on Wednesday)


Hey All,

Sorry, my “Monday Motivational” didn’t hit the blogosphere until today. With all that was going on in the world last week, I was having a very hard time talking about my fitness challenge. I realize my fitness goals are not exactly high on your list of concerns, more like high on the “who cares” list, right? I understand and I won’t take it personally.

All I kept thinking last week was “This is so ironic. I’m sure there are some very disappointed terrorists right now who wish they could be taking credit for crashing the stock market. Little did they know, just leave us to our own demons and greed will do a better job than any ill intentioned terrorist ever could.”

Ok, so what does this have to do with food, Debbie? Well, I’m sure you’ve noticed that every morning news show and cooking website has now turned to “money saving meals” in response to the economic crisis. As far as I’m concerned, this is a culinary crisis and a health crisis in the making. Have you checked out the ingredients in these “money saving meals.” Is the word “disgusting” too harsh? Just check out the list of “budget casseroles” that came in my email this morning from a recipe website.

Top 10 Budget Casserole Recipes

1. Chicken and Cheese Casserole

2. Dorito Delight

3. Egg Casserole

4. Sausage Rice Casserole

5. Country Chicken-N-Biscuit Casserole

6. Chili Meat Deluxe

7. Spaghetti Beef Casserole

8. Tuna Mushroom Casserole

9. Yummy Tuna Ramen Casserole

10. Bacon Cheeseburger Casserole

First of all, this list brings back very scary memories of growing up in the 70’s with my Mom, the Casserole Queen. I particularly remember the “Pepperoni Casserole” that even the dog would not eat. My Mom was a wiz with a can of cream of mushroom soup let me tell you.

I couldn’t resist looking at the ingredients for the “Dorito Delight” Casserole. Not only does it call for cream of mushroom soup it also calls for Nacho Cheese Soup (didn’t even know this existed).

1 lb. lean hamburger meat
1/2 C. chopped onion
1 jalapeno pepper, chopped
1 can cream of mushroom soup
1 can nacho cheese soup
1 can evaporated milk
1 small bag Doritos (not snack size)
8 oz. grated cheddar cheese

Can you imagine the calories, fat and salt content of that meal? So, here it is, my “Monday Motivational” (eh hem, on Wednesday). Stay away from “budget recipes” unless they call for simple, clean ingredients. A simple roasted chicken like I made last night. On sale for .69 a pound at Shoprite. I cooked a 7 and a half pound bird with sweet potatoes and steamed broccoli. I’ll have enough chicken for another meal and that may be some chicken fajitas or a big bowl of chicken soup. I will not be reaching for the cream of mushroom soup I can assure you.

Oh, don’t get me wrong. I’m not always on my healthy high horse. I like a good bowl of macaroni and cheese or a big juicy burger, just like everybody else. I just hope the culinary powers that be will change their “casserole” course of action and come up with some better for you, better tasting alternatives. Or, maybe we’ll just have to lead the way.

If you have some healthy “budget meal” ideas to suggest, please leave them in the comment section or send me an email for a guest post spot. Please nothing with Doritos, Tater Tots, or Cream of anything soup.

The Five Don’ts of Beer

For several years now I have been listening to my boyfriend’s long list of pet peeves when it comes to the habits of some beer drinkers and many of the articles he reads about beer. One such article, which appeared in the Star Ledger magazine recently, sparked the idea for this article. The author, much to the horror of my boyfriend, referred to his beer as a “Brewski.” Well that, as you will soon see, was the last straw.

1. Please, please don’t call it a Brewski

For far too long, beer has had a low brow reputation. Nothing perpetuates this more than the word “brewski.” It conjures up visions of stained wife beater shirts and 3 days of beard growth. (Sorry, couldn’t find the wife beater with the beard picture.) Yes, beer is the everyman’s drink but it can have style, dignity and intelligence too.

So please, just use the term “beer”. Even better, if you want to show that you are an enlightened beer connoisseur, try being more specific:

IPA (India Pale Ale)-Has a high hops content which imparts bitterness as well as citrus and herbal notes.

Lager – The name comes from the process of “lagering” which refers to aging better at cool temperatures before bottling. Light in color with an emphasis on the malt rather than hops which may be non existent.

Stouts and Porters – Heavy, hearty and dark. These styles emphasize roasted barley flavors with minimal hops.

For everything you want to know about beer styles: http://beeradvocate.com/beer/style

2. Never, ever drink beer from a can

Ok, let me be more specific. Brewers like Oskar Blues make great canned beer, but for God’s Sake pour it in a glass. Don’t even ask me about funnels. Beer, like wine, has a nose (or fragrance if you will) and your senses of smell and taste are closely linked. The right glass will let you experience both the taste and smell. (I’m thinking this guy could not care less about the glass. A shirt would be nice though.)

The ubiquitous “pint” glass is fine (although in the US they aren’t even close to a full pint) but check out this article on beer glassware. Believe me, it makes a difference.

3. Don’t think beer, pretzels and pizza

Blasphemy! Beer without pretzels or pizza? I’m not saying you have to put them away forever, but beer pairs well with other foods too. (Debbie wants everyone to know she did not cook the steak that looks like tree bark.) Anyway, the Belgians often serve small bowls of cubed cheese to eat with your beer. I’d go so far as to say that beer is a better accompaniment to cheese than wine.

Many fine dining restaurants are paying as much attention to their beer lists as they are their wine lists nowadays. One of my favorites is Basil T’s in Red Bank. They brew all of their own beer and have a great menu. If you have suggestions for places to go for great food AND beer, leave them in the comment section. And, before you go out for dinner again consult this article on BeerAdvocate.com for some tips on pairing food and beer.

4. Don’t put your mug in the freezer

There’s nothing like a nice cold beer in a frosted mug on a hot day, right? Wrong. If you’re that hot and thirsty, try ice water. When beer is that cold you can’t taste it anyway.

You’re thinking, “Oh, no. I’m not drinking warm beer like those limeys’s do!” I’ve seen the inside of more than a few English pubs and I know that the beer is served at cellar temperature. It’s a far cry from warm. If you want to find out what your beer actually tastes like, try taking it out of the fridge 15 minutes or so before you’re ready to pour it. You may be surprised.

5. Don’t be a Brew-venile

Beer is not just for keg wielding college kids. It’s for grownups too. Try to be intelligent about the beer you drink….both what kind and how much. Keep this in mind especially when attending a beer fest or tasting. Getting sideways smashed means you are no longer enjoying the aromas and complex flavors of what you are there to enjoy in the first place. Plus, there’s a good chance you’re pissing people off and looking really stupid.

I’ll leave you with one final piece of advice. Actually, it’s more of a philosophy. I’d rather split my last good beer with a good friend than drink the whole thing by myself.

Life is short. Drink good beer.

6. Okay, I lied. Here’s One More “Don’t” When it comes to Beer or any other alcoholic beverage for that matter.

____________________________________________________________________

Peter Culos is an artist and beer enthusiast. One of his favorite hobbies is tracking down local breweries whenever and wherever he travels. He also enjoys brewing his own beer and writing about our country’s history at history-geek.com. Oh, and he has a fabulous girlfriend.

The Monday Motivational

Happy Monday all. Contrary to what Wall Street seems to be saying today, we’ve got a great week in store here on Jersey Bites. Later this week, we’ll be hearing from my partner in crime, Peter, who will be sharing with you his advice on what grown ups should and should not do when it comes to Beer in “The 5 Don’ts of Beer.” We also have a special “Kids’ Review” on a new bottled water called “Wat Aah” and finally a recipe taken from Cooking with a Jersey Girl by Joyce Ann Staples.

But first, let’s get to our Motivational Monday. Is everybody ready for a little dose of motivation? Don’t growl at me. Am I too perky for you this morning? Maybe its because I just fit my almost 43 year old butt into the Lucky jeans that I bought 3 years ago. This was my original goal for the whole thirty day challenge. Lofty, I know. Did I mention I’m very shallow? So, I’ve already met that goal. Time to reassess I guess. When I started this challenge my body fat percentage was 23%. Not bad “for my age” I am told. Anyone who knows me knows I HATE that caveat. So, my new goal is to get the body fat down below 20%. Not sure if it’s possible in time for my birthday, but this is supposed to be a fit for life kind of effort. No dieting and then going back to the old ways just to gain all the weight and more back.

So far, the results have been so good for two reasons. 1. The eating plan. It’s not difficult at all. It’s just good “clean” food. No processed junk from the freezer section. Correct ratios of fats, protein and carbs and keeping my blood sugar stable by eating every 3 to 4 hours. 2. Learning how to exercise the right way to really burn fat. Walking for an hour or an hour and a half keeping my heart rate between 105 and 125. Lifting weights every other day, hard, accompanied by 30 minutes of cardio. If I have motivated you enough to want to learn more about proper nutrition and exercise you may want to reach out to Susan from Fitness Together. Susan Keenan does nutritional counseling over the phone in addition to being my personal trainer. I like to say she is freakishly strong, and she is. The woman knows what she’s talking about when it comes to building an awesome body. 732-292-1333

In keeping with the prescribed eating plan, this recipe only involves good fats (olive oil), good carbs (long grain slow cooked rice and broccoli) and lean protein (chicken.) The original recipe came from The America’s Test Kitchen Family Cookbook and calls for a Tablespoon of butter, which is not missed in the sauce. It also calls for flouring the chicken before pan searing. I don’t think that is necessary either. This recipe was delicious and extremely easy.

Pan-Seared Chicken Breasts

1/2 cup all purpose flour (optional)
4 boneless, skinless chicken breasts
2 Tablespoons olive oil

Preheat oven to 200 degrees. If using flour, spread in shallow dish. Pound the chicken ends of the breasts as needed (I sliced them lengthwise and then pounded. They were very thick) Pat dry with paper towels, season with salt and pepper. If using flour, dredge in flour and shake off excess.

Heat oil in 12 inch skillet over medium-high heat until just smoking. Add the chicken and cook until light golden brown on both sides, about 10 minutes. (Mine was probably 7 minutes) Transfer chicken to plate and keep warm while making sauce.

Roasted Red Pepper Relish

INGREDIENTS

1 Tbs. Olive Oil
1 Shallot, minced
1 Garlic clove, minced
2 Roasted Red Peppers (or one 12 ounce jar) chopped fine (1 cup)
2 Tbs. Red Wine Vinegar
2 Tbs. minced fresh basil
Salt and Pepper

Add oil to the skillet chicken was cooked in (leave all the yummy bits for the sauce) and return to medium-high heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 15 seconds. Add the roasted peppers and vinegar and cook until warmed through, about 2 minutes. Off the hat, stir in the basil and season with salt and pepper. Spoon over chicken and enjoy. (If you would rather leave the tablespoon of butter in as the original recipe called for, include butter in with the oil in the beginning.)

I know you’ll enjoy this recipe. The book lists a whole bunch of pan sauces, so look for some more in the future.

$100 in Free Groceries and Fresh Direct, Wherefore art Thou?

Jersey Bites will be doing its part to tame the economic anxiety attacks of, well, at least one lucky winner. More on that in a second.

I don’t know about you, but I’m one of those people who has a really hard time planning dinners for the week. Circulars from my local grocery stores really fail to inspire me enough to sit and make a list and spend a good hour combing the isles. Plus I hate crowds, so most days I set my sights on getting in and getting out with what I need for that night’s dinner. Forget coupon clipping, I just do not have the time, patience or organizational skills for that. Now, if I had a service like Fresh Direct in my neighborhood (hint, hint big wigs at FD) I would be able to sit with a cup of coffee, recipe books and my laptop and do all my shopping sans the crowds and coupons. Heaven!

Where was Fresh Direct when my boys were babies? Can you imagine a service that would bring to your door all your favorite brands of baby food, formula and supplies for the diaper bag and the changing table, in bulk sizes even. No worrying about spit up on your shoulder or leaking nipples (sorry, it happens). Just make sure you’re decent when the doorbell rings. That’s it. Even I could have done that. I know the moms in my neck of the woods are swooning right now.

For the lucky folks in Jersey and New York who live in Fresh Direct territory, we are giving away a $100 gift certificate for Free Groceries courtesy of Fresh Direct. (Where is the justice in this, I ask?) Ah, well. Enjoy, you spoiled North Jersey / New Yorkers. I am not bitter. We clam diggers will have our day in the sun. Don’t you worry.

To enter to win, all you have to do is leave a comment about anything you think will make us laugh, cry or say Huh? and we’ll enter you into the drawing to win $100 worth of free groceries. Since you will need to use the certificate by October 30th, we’re going to run the sweepstakes until twelve midnight October 15th and will draw the lucky winner randomly through Random.org.

There are also some great coupon offers below as well. It just keeps on coming, doesn’t it?

So, while the rest of us wait for Fresh Direct to motor into our neighborhood, we can take advantage of their recipes and subscribe to their Parent Nutrition Newsletter on their website. (Whoopie). Actually, some really good stuff there, I must admit. Enjoy.

Baby Food Recipes: http://www.freshdirect.com/recipe_subcat.jsp?catId=rec_now&subCatId=rec_special_baby

– Tips on feeding fish to your family without fear: http://www.freshdirect.com/category.jsp?catId=picks_lw_merc_fsh

– Back to School Lunch Picks Nutrition Recommendations: http://www.freshdirect.com/category.jsp?catId=picks_btskids&trk=picks

– New Parents’ Survival Kit – how to survive those first few months – http://www.freshdirect.com/category.jsp?catId=picks_new_parents&trk=dnav

– Table Food for Toddlers: http://www.freshdirect.com/category.jsp?catId=gro_baby_toddler&trk=dnav

– Delicious Heat and Eat Kid’s Dinners: http://www.freshdirect.com/category.jsp?catId=btskids_dnnr&trk=cpage&trk=cpage

*And here are the coupons:

New customers:

25% off first two orders

Customer needs to enter code each time

Promo code: MOMBLOG25

Start: 9/16/08

Expire11/30/08

Current customers:

Free delivery on your next two orders

Customer needs to enter code each time

Promo code: MOMBLOG

Start: 9/16/08

Expire10/30/08

*Web orders only. Limited-time offer. May not be combined with any other offer. All standard customer terms and conditions apply. Offer is non-transferable. Void where prohibited.

Tomato Soup Recipe: Creamy Tomato Basil

This is an original recipes that got such accolades after our Tomato Garden Party that I had to give it its own post. Everyone who has tried this recipe has told me they find themselves licking the bowl. Not a pretty image I know, but it does say one thing, damn good soup.

INGREDIENTS

Tomato Soup Recipe: Creamy Tomato Basil

Creamy tomato basil soup

Ingredients

  • 2 Tbs. olive oil
  • 1 medium yellow onion, chopped
  • 2 (28 oz. cans crushed tomatoes) If you can find the canned Jersey Fresh Tomatoes it 's worth the extra effort.
  • 10 cups tomato juice
  • 1 head of roasted garlic
  • 2 cups packed sweet basil leaves, torn or chiffonade
  • 2 1/2 cups heavy cream
  • 1 1/4 cups butter
  • Salt and pepper to taste

Instructions

  1. Sauté onion in olive oil until tender.
  2. Add tomatoes and juice and simmer for 30 to 45 minutes.
  3. Add basil and garlic and puree with stick blender.
  4. Stir in heavy cream and butter. Salt and pepper to taste. .

Notes

Serve with lots of crusty bread for dipping.

 

The Monday Motivational


This is my first “Monday Motivational” post. For the next 23 days I am on a regimented eating and conditioning plan. I am hoping these weeks will instill in me a habit I can carry forward for life. I also hope to pass on some of the nutritional information I’m learning by way of healthy recipes and other tasty tips. Monday is a great day to atone for the sins of the weekend and start the week off on a healthy foot. If you didn’t do so great today, tomorrow is another day. How’s that for motivation? Sorry, I never made the cheerleading squad. That’s as good as it gets.

So far, the eating plan is very manageable and falls in line with a lot of what I’ve been doing for a good part of my adult life, i.e., small meals every three to four hours. What I didn’t understand before was the importance of the ratio between carbs, protein and fat in each meal. I bought a kitchen scale to help me in this department. Now that I have been somewhat educated by my friends at Fitness Together and Interfitt, it is already becoming easier to plan each meal based on a balance of protein, carbs and fat.

I met with my personal trainer again today who I think enjoys torturing me because I have experience lifting and she gets to pack the weights on and add all kinds of resistance. At one point, I was making so much noise I had to ask if I was scaring the other clients. I now know what I would have sounded like had I given birth naturally. Not a pretty picture, trust me. But, in the end I felt great and just a bit proud of myself.

So, the work out plan for the week is the following:
Monday, Shoulders and Legs (the screaming I was telling you about)
Tuesday, 1 1/2 hours of cardio keeping the heart rate between 125 and 105
Wednesday, Chest and Biceps
Thursday, more of the same cardio
Friday, Glutes and Hamstrings
Saturday, lay on couch and cry when I try to reach the clicker
Sunday, Back and Triceps

The meal plan for the next few days will include my balanced breakfasts, lunches and midday snack. For dinner tonight I made Herbed Sweet and Sour Chicken from AllRecipes.com. I felt the original recipe called for too much ground thyme (1 1/2 tsp.) and cayenne pepper (1/2 tsp.) so in the recipe below I have reduced the measurements. If you like a strong thyme flavor and spicey dish, go with the original. I’ll definitely be making this again. It was very easy, flavorful and I have leftovers for tomorrow’s lunch.


Herbed Sweet n’ Sour Chicken

INGREDIENTS

2 cups cooked long-grain brown rice

6 tablespoons olive oil
6 tablespoons soy sauce
6 tablespoons honey
3 tablespoons distilled white vinegar
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1 teaspoon ground black pepper
4 skinless chicken breast halves
2 large green peppers, chopped
1 large sweet onion, chopped

DIRECTIONS

Peheat oven to 375 degrees.

In a medium bowl, blend the olive oil, soy sauce, honey and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice and black pepper.

Place chicken breasts in in a medium baking dish and coat with the olive oil mixture.

Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. While chicken is cooking saute peppers and onions in a little olive oil until tender. Serve over rice, peppers and onions.

My 30 day Fitness Count Down with Fitness Together

Monday marked the 30 day count down to my 43rd birthday. That’s right folks, I know, I know I don’t look it, right. Right? Ok, yes, I’m starting to look it and I’m not the type of person that takes this kind of thing sitting down.

Many of you may not know that the feminine, ladylike, jersey “girl” wearing that stunning tomato dress, has actually been lifting weights for twenty years. Her favorite day of the week is the day she gets to hit a heavy bag in her boxing class for an hour. I’ve never been the yoga type. I was lifting weights before it was cool or recommended really. With that said, I am also a cook and restaurant reviewer, and the pounds are not easily kept at bay in my line of work. So, to get ready for my 43rd, and since I am going to fight the fortyish frumpies with every last freaking fiber of my being, I contacted my former workout partner, Susan Keenan, and her husband, Michael, who own Fitness Together in Manasquan and Lake Como.

I’m not planning on giving up great food, don’t get that idea. I just want to learn how to maximize my efforts, workout wise and nutritionally, so that I can keep in shape AND enjoy all the wonderful food out there. It turns out, after my consulation with Mike, there was quite a bit I was doing wrong.

My evaluation included a series of tests. The old body fat evaluation which required a pinch on the back of my arm, my stomach and my thigh. I also had to do box step ups for three minutes, situps and pushups and finally a flexibility evaluation (which I bombed).

In the end, I got a 15 page report on the findings of my evaluation. Good news is, I rank above average on my body fat score and all of my active tests like the sit ups, etc. Mike explained that my Body Mass Index will never be better than average because I weigh more than average due to the years of weight lifting and my bone structure. Even when I am at optimal weight, I will weigh more than the recommended standard for my height. (I think that’s what he meant, and no, you will not be getting my weight here.) Truth be told, I don’t even own a scale. I have always weighed more than people guessed. My Ex used to say I was dense. Not sure what he meant by that.

After all the testing was done, Susan put together a recommended calorie intake and nutrient guideline through Intrafitt . A big part of my problem is diet (shocker.) I wasn’t eating too much really, just too much of the wrong things and the wrong combination of things. Believe it or not, my recommended daily calorie intake for each meal is 450 calories. These calories must come from a very specific ratio of Carbs, Proteins and Fats. As you can see, this was my first breakfast. 3 egg whites, 1 whole large egg, 1 ounce of lite Cabot cheese, 6 ounces of grapes and 1 ounce of oatmeal. (that’s much more than 1 ounce in the picture. I didn’t eat all that.) That’s a lot of food.

After my hearty breakfast, I had my first workout session with Susan yesterday. We worked lats, shoulders, biceps and abs. Yep, that’s me there. It was so nice to work with a partner and trained professional for a change. It’s always nice to learn new exercises and have someone keeping an eye on your form and technique. I’m in a lot of pain today, but it comes with the territory.

Today, my assignment was an hour and a half on the treadmill, uphill at a slow and steady pace keeping my heart rate between 105 and 125. I am told, this is what burns body fat. I spent the time catching up on news and the latest fashion trends.

Tomorrow, I am attending an all day seminar conducted by Will Smith (no not the actor) International Body Building Champion and former American Gladiator (oh yeah, I’ll get a picture, don’t you worry.) The seminar is on “re-programming your body to be fit, lean and tone for the rest of your life.” Sounds good to me. I’ll be sure to share any juicy tidbits with you. I’m hoping I’ll be able to provide you and the patrons of Fitness Together with some great tasting, perfectly balanced meals in the future. Each Monday from now until my birthday, we will be bringing you “Motivational Monday.” I’ll be reporting my progress, goals for the week, and some healthy meal suggestions. I hope you’ll check in, leave your comments and suggestions or just a “you go girl” would be nice as I am killing myself here.

And, don’t worry, this doesn’t mean you won’t get your doses of macaroni and cheese or baby back ribs. All in moderation my friends, all in moderation.

_________________________________________________________________

If you would like to attend the seminar tomorrow or a free consultation contact Mike.

Fitness Together
150 Main street
Manasquan, NJ 08736 – Map

Mike Keenan
Phone: 732-292-1333

Foodbuzz 24, 24, 24: A Tomato Garden Party

When Foodbuzz put out the call for event proposals for the 24 Meals in 24 Hours on 24 Blogs the first and only idea that came to mind were my enormous tomato plants and the abundance of gorgeous Jersey tomatoes I had at my fingertips. So, a tomato garden party seemed in order. Click here to watch the Video.

When I got the news that my proposal had been selected it was time to get moving (panic). I called on my friends and fellow Jersey Biters, The Party Bluprint Girls, for a plan of attack. Within one day they had a complete blueprint including table setting, invitation, music and wine suggestions.

I knew there were five key ingredients to making this party a success; the weather, the setting, the food, the logistics and most importantly the people.

The Weather:
Dining alfresco is always a gamble. As it turned out, Mother Nature cooperated beautifully. The day was a perfect mid-70’s late summer – early fall day. A bit breezy early in the day which had me worried (candles you know) but the wind died down and the night was perfect as far as the weather was concerned.

tomato garden party centerpieces
tomato garden party centerpieces

The Setting:
The party was to be held in my back yard right next to the Tomato jungle I have been growing. You can click here to see how those tomatoes got the way they did. I knew my guests would be impressed by these beauties. I just needed to keep them alive and healthy until the party. This was not as easy as it sounds with the hurricane threats we had just a couple weeks ago. Luckily, they survived and thrived and provided the perfect backdrop for an authentic Tomato Garden Party. Check out our video and you’ll see the whole crew in front of these monsters.

tomato party jill bill christine
Tomato Garden Party setting

The Food: The menu was part of the proposal and one of the reasons why “A Tomato Garden Party” was selected, so we already had that mapped out. As you can see, I had a quite a bit of work ahead of me.

A Tomato Garden Party
Menu

Cocktail
Tomato Martini

Hors d’oeuvres
Grilled Tomato and Smoked Cheddar on Ciabatta Bread

A variety of fresh tomatoes with Buffalo Mozzarella

First Course
Creamy Tomato Basil Soup

Main Course

Grilled Tomato Marinated Flank Steak with Sundried tomato sauce
Orzo with Tomato, Feta and Basil

Fried Eggplant with Tomato and Goat Cheese

Desert
Baked Bean & Tomato Cupcakes with Tomato Cream Cheese Frosting

Now, some of these recipes are tried and true Jersey Bites favorites, like the Orzo and Flank Stake recipes. These were no brainers. The new recipes I was trying or developing for the party were another story. Finding a desert recipe that incorporated tomatoes was a challenge. Most recipes are very heavy and more like zucchini bread.

I found the recipe for the cupcakes on a blog called Cupcake Project. It was very easy and tasted very much like carrot cake. I am not a baker at all. In fact, I’ve never used a pastry bag until yesterday when I was frosting the cupcakes. It was a good thing no one was taking pictures. (Note to self: do not fill pastry bag too much or you wear more icing than the cupcakes) If you want to see a picture of a really beautiful version, click on the link above. Let’s just say, mine didn’t look exactly like that and luckily it was so dark by the time desert was served, no one noticed.
 

Another first on the menu is the Creamy Tomato Basil Soup. I have to say, I think it was my favorite dish of the night. This was a new recipe created on the fly the night before. Someone commented that it tastes like vodka sauce. I have a lot left over and I think I may just try it as a pasta sauce tonight.

Creamy tomato basil soup
Creamy tomato basil soup

Click for the recipe: CREAMY TOMATO BASIL SOUP

The Logistics:
As luck would have it, Foodbuzz selected the one day of the entire year that my town is over run with 60,000 tourists. Point Pleasant Beach hosted its annual Seafood Festival yesterday, and my guests, some I’d never met mind you, were coming into a mobbed town with no parking. To top things off my house has a shared driveway and my neighbors were having a party too. Sweet. So, logistically speaking, not the best circumstances, but we prevailed. Luckily, some of my guest could walk to the party.

In addition to the parking issues, I also realized very late in the game that I do not have enough dishes for a 4 course meal for eight people. So, I had to beg, borrow and steal (well, not steal) to put together the table scape I had in my head. I think it turned out beautifully. Some fun additions that were born out of necessity were the purple basil bouquets in tomato cans you see above.

tomato garden party all at table
The guests

The People: While the food was definitely the star of the evening, an equally important ingredient to a successful party are the people. I am fortunate to be a member of a great group of New Jersey food writers and enthusiasts on Jersey Biters. I thought this party would be the perfect opportunity to get together with some fellow food lovers and bloggers I had never met. The guest list include Bill from House Hubbie’s Home Cooking and his wife Christine and John and Lisa from John and Lisa are Eating in South Jersey. Unfortunately, John and Lisa’s son was not feeling well, so Lisa couldn’t make it. As predicted, it was a great night of getting to know each other and trading stories only food bloggers get.

tomato garden party flank steak
tomato garden party flank steak

My wonderful boyfriend, Peter, who has his own blog at history-geek.com, was in charge of grilling the ciabatta bread, tomato and cheese and the steaks. As always, he did a stellar job. He was also in charge of the tomato research. Check out the video for the history of Pizza Margarita. My best friend Jill and her husband John were here for moral support and to witness the tomato dress. You’ll see what I mean below.

Another first for the menu was the Sun Dried Tomato Sauce. The original recipe came from a blog called Closet Cooking and was served with Veal Scallopini. It was very flavorful and an easy sauce to throw together so thank you to Kevin from Toronto.

The last newbie on the list was the Fried Eggplant with Tomato and Goat Cheese. Talk about your risk taker. I waited until the day of the party to give this a whirl. My guests and I tasted it for the first time together, and it was delicious. I sliced pink eggplant in half inch thick slices, salted one side and let stand on paper towels to drain.

After about 20 minutes, I dipped them in egg and then Italian Panko bread crumbs. Browned them in Canola oil and drained on paper towels. I did this a couple hours in advance. When it came time for serving, I sliced yellow tomatoes, salt and peppered them and placed a slice on each piece of eggplant. Put them on a cookie sheet and broiled for a few minutes. Next, cut a goat cheese log into 1/4 inch thick medallions and place on each eggplant/tomato stack and back under the broiler to slightly melt the cheese. The pink eggplant was so tender, no bitterness, very few seeds. You don’t need to peel them because the skin is so thin. The Panko held its crunch beautifully too. This one was a yummy one and very elegant looking too.

Remember to check out the video of the night. Great shots of all the dishes.

tomato dress
The infamous tomato dress

In the end, the Tomato Garden Party was a big success. You’ll see in our video we were out there way past sundown. I didn’t wear the tomato dress my mother lovingly made for me because it was a little too chilly, but everyone insisted I put it on for entertainment purposes at the end of the evening. As you can see, I must be quite the devoted fan of Foodbuzz.com. I’ll be selling the dress on ebay, any takers? hmmm?

_____________________________________________

Special thanks to Mom for making me the dress and custom making the table cloth for my extra large patio table. Thanks to my boyfriend Peter for running here and there and everywhere in preparation for this party. Thank you to my BFF, Jill, for watching my kids while I frantically got things together yesterday and for loaning me her dishes. Melissa, thanks for the dishes too. Thanks to my guests for humoring me and wearing red to the party. And thanks to my dog, Bailey, for not trying to relieve himself in the middle of my party. Big worry, let me tell you.

Latest Bites

Sourdough pizza from New Jersey pizzerias featuring artisan crust and naturally fermented dough

A Rising Crust: New Jersey’s Sourdough Pizza Movement

What’s up, Pizza Peeps? Welcome back to another trip around New Jersey’s pizza scene with your tour guide, a pizza enthusiast, not a journalist,...