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Food Tally, Day 4 (and a recipe!)

Today has been a hectic, hectic day, and I’m still not done. Things that I need to accomplish in the four hours between when I get home and when I go to bed include: grocery store run, blogging, writing material for my program, and reading a chapter of an intense philosophy book for work. I am, obviously, on blogging right now — it’s going to be a long night.


1/2 Apple with almond butter


Finished off Gina’s Fridge Leftover Surprise
1/2 Apple with Almond Butter


1/2 a bar of Hershey’s Special Dark Chocolate


Gina’s “OMG I have no time” throw-together (see below)

Gina’s “OMG no time” throw-together

Using the art of throwing sh*t together, I concocted this bake on the seat of my pants when I got home from the grocery store.

Prep time >10min
Cook time: Approx 30 min – 45 min


1lb boneless skinless chicken breast
1 16oz can of tomatoes (flavored however you like)*
LOTS of garlic powder
Some salt
Seasoned pepper


1. Preheat oven to 350
2. Use preheat time to chop chicken into cutlet-size pieces
3. Season chicken with garlic powder, pepper, and salt
4. Throw chicken in baking dish — add can of tomatoes
5. Bake until chicken is cooked through.

Here’s the finished product:


Easy peasy, right? Indeed, I thought so. I am so short on time this evening that I didn’t even have the time to use fresh garlic. It made me sad, but other victories of the day made it worthwhile.

*If you’re using canned items, be sure to check the labels for wheat and excess sugar before you purchase a brand.

When I got home, I immediately changed and headed out to the grocery store. Because I was hauling back approx 40lbs or groceries, I didn’t get toiletries I needed from CVS, so I had to head out again. By the time I left, I was so hungry I was starting to feel weak and shaky. I seriously debated going and trying to find something vaguely paleo at one of the 800 fast food restaurants between me and CVS. These are just a few of the fast food restaurants I walked by (TWICE):

Frozen yogurt restaurant
Five Guys
Taco Bell
Dixie Kitchen and Bait Shop (not fast food, but tempting)

As well as others I can’t remember. I am really proud of myself for not succumbing to these temptations. I kept a vision in my head of me doing my final weigh-in and what that would feel like, and also telling myself  “Food does not control me.” I also concentrated on ways I could fix a quick meal that still enabled me to do what I needed to do. Focus and self control for the win.

My day: definitely a woot day. I am feeling very good about things.




Food Tally (Day 2) — with a recipe!

I am currently chowing down on my new recipe. I’m excited to share it, so let’s get the tally over with.


Granny Apple, sliced, with almond butter


Finished off Gina’s kind-of goulash
Strawberry lemonade


Gina’s Fridge Leftover Surprise! (see below)

I am quickly running out of food in my kitchen. I try to make my grocery store runs last two weeks, so I “can’t” go to the store till Wednesday. So it was up to me to use the art of throwing sh*t together to make myself a dish that would last me a couple of days.

I was actually halfway through making chicken, tomato, garlic and onion (a typical feature for me) when I decided I was going to be inventive.

How did I do that? Bacon fat! Without further ado, here is the recipe:

Gina’s Fridge Leftover Surprise!


1 large yellow onion, diced/chopped
1 head garlic (yes, a whole head),  chopped
1lb chicken
leftover bacon lard (depends on how much you need to grease the pan)

The basic theory of this recipe is to use the bacon grease in the stead of something like olive oil or coconut oil to provide lubrication for the pan.  That way, the much-stronger flavor of the bacon grease soaks into your food. With that said:


.5. Season raw chicken to taste — I used garlic powder, salt, and seasoned pepper
1. Melt bacon grease in a frying pan
2. Add BOTH garlic and onion. Sautee until the onion is a light golden brown
3.  Add chicken and brown*

What’s the surprise? This concoction really highlights the taste of the onion. I was not expecting it at all. If you like onions, I would recommend this dish.

*As a note, the chicken will cook MUCH faster in the veggie concoction than it would if you cooked it in butter or some other form of oil. I think this is because bacon gets MUCH hotter than other greases. If you’ve ever been splattered with bacon grease, you can attest to this first-hand.

Here are some pics of the process:

Chopped up roots

Gangstas use a whole head

the finished product

Enjoy with a nice sunset

That’s my food tally for today! Peace y’all!


I learned something awesome today

I learned something awesome that combines my two favorite things in the world: garlic and violence.


For those of you who are reading at work (shame on you!), I’ll explain.

Suzie over at Waste and Taste told me when I started using fresh garlic to bash it a little bit before I cut it, because that released the flavor.

Little did I know, it was also an easy, fun, violent way to peel it. Here’s how you do it:

Easily peel garlic cloves

1) Take wide, handled tool such as a knife.
2) Set a single clove of garlic on the counter.
3) With a single flick of the wrist, bop the garlic with the flat of the blade. This crushes the garlic some and pushes the skin off the clove.
4) Use your fingers to remove the skin from the clove, and dispose.
5) Cut/mince the garlic as needed.

I wasted SO MUCH TIME peeling and mincing garlic before now. Using this method I was able to get more garlic into my dish (I used a whole clove in my spaghetti sauce when I discovered this), and do so with ease.

Hooray for discoveries!

In the oven…

I was really looking forward to this recipe. When I give you the ingredients you’ll know why, but it ended up being a bit of a disappointment. Anyway, I’ve got about… ten minutes to do this, so let’s go.

I found this recipe when I went hunting for things to do with chicken. I found it on a site called If you’re looking through that massive amount of text to find the OR, ctrl +F for “garlic Chicken.” As usual, the recipe has a dumb name, so I re-christened it.

Lame (Duck) Chicken

And behold, the ingredient list, and the thing which got me so interested in this recpie. As always, the recipe is presented as I cooked it, and if you want the OR, go to the link above.


1/4 cup olive oil
1 large onion diced
pepper to taste
juice of 2 lemons
2 large carrots, sliced
2 celery stalks, sliced
3 chicken breast halves
10 – 20 garlic cloves, unpeeled and left whole (yes, it said “twenty to thirty”!)

The original recipe calls for 20 – 30 garlic cloves, but since I  had substantially less chicken, so I toned it down some. Even I can have too much garlic.

Darcy would like to contribute that putting whole cloves of garlic, unpeeled, on chicken, is wrong.


Heat the oil in a frying pan. Add the onion, carrots and celery, stirring
constantly, until they are soft.

With a slotted spoon, transfer the vegetables to a casserole dish or a clay pot.

Lay the chicken pieces on top of the vegetables. Sprinkle with pepper and
lemon juice.

Put the garlic around and on the chicken pieces.

Cover tightly with aluminum foil. This is essential, because the chicken must cook in its own juices. Cook in a preheated 350F oven for 30m. Do not uncover until ready to serve.



It was okay. Definitely edible, but, as I said, a disappointment. The carrots gave it a really sweet taste, and there was absolutely no garlic taste in there at all.

I don’t really understand the purpose of not peeling the garlic, as all the good stuff is inside there. If I do this again, I might press the garlic, as is my usual. Darcy, like I said above, says that the non-peeled garlic is wrong.

Added to a magic salad, this was my dinner tonight:


I gave myself a lot of the chicken because I really hadn’t eaten a lot else that day. Here’s the deal on that:

I usually take an apple with me for breakfast, but due to my upper lip  being kinda-chapped, I didn’t want to take the apple because it would just burn my lip. I decided to get a smoothie at Mollie’s later. Only to find that they were out of the strawberry mix stuff.


Then lunch continued the lame-ness. I went into Evans and didn’t see anything appetizing, and so I made another trip to Mollie’s to do my hot-sauce chicken spinach carrot salad thingy. But alas, the line was long and I had left my stuff out on the quad. So I grabbed the Soup of the day which was a VERY salty chicken noodle soup. Minus the chicken. I ate the broth and around the noodles, got hypertension, and just resolved to make myself nommy for dinner.

I ended up not eating the entire plate, which is fine. We all have our days.

Anyway, I’m looking forward to a working weekend, but I’d like to take some time and get straight in my head what I want/need to do. Things that are already on the agenda (that aren’t working):

Tomorrow doing some sparring with Nicki to help her get ready for her belt test.

Saturday going to the TKD belt test to watch Anthony get his yellow belt and Nicki get her orange.


Feeling pretty good,


Taking Back Ownership of my Food

I mentioned the other day that I hadn’t really had time to get innovative with my food. Between being sick and being overloaded with work, I have taken to the “bake some chicken and fix a salad” approach to my meals. However, that has sorta disassociated me with what I’m eating. Essentially, I went from cooking every night to barely cooking at all.  I decided last night that it was time for me to re-invest in cooking, looking up recipes, and getting innovative.

I knew I wanted chicken (cause that’s about all I have), so I went to this website I found called Paleo Plan that has a massive list of recipes. I pulled one that was creatively named “Garlic chicken, red peppers, and mushroom sauce.” I decided that that was a woefully pathetic name, so I renamed and modified it:

Paleo-Friendly Fajita (sans tortilla)

I didn’t decide to name it this until after I ate it, and decided that it tasted a lot like what would belong in a fajita. In fact, it was reminiscent of fajita my brother used to make. Tasty.

I’m gonna relay the recipe to you as I modified it, but feel free to click on the link and find out the original way to do it


  • 1 lb boneless, skinless chicken breasts (4P)
  • 2 Tbsp. olive oil
  • salt and pepper
  • chili powder
  • 6 cloves of garlic, crushed
  • 1 medium white onion
  • 1 red pepper
  • 1/2 cup milk

After having eaten this, the milk is pretty freaking optional. It’s supposed to fuse with the peppers and onions and create a “sauce,” but it was so thin that it just sorta dregged at the bottom and looked like juice more than anything else. Also, for those of you who can eat nuts without dying, almond milk is a good substitute.

One more notes. The recipe calls for one clove of garlic, but my motto is why have one clove:

Why have one when you can have six?


Because I had to defrost the chicken, I ended up doing that first, BUT, if you have pre-defrosted chicken, here’s how I would go.

  1. Cut up chicken into BITE SIZE pieces. Mix the olive oil, chili powder (to taste), and garlic together in a bowl, and stir it all together. Marinade for 30 min – 1 hr
    Quick note: the marinade doesn’t look like much, but if you manage to mix it all up, it’ll get marinaded pretty well.
  2. While your chicken is marinading, cut up your onion and red pepper in whatever sizes you like. Bite size is generally the best way to go about it:

    I like my peppers nice and long...

  3. Sautee onions until brown, throwing in the peppers for the last few minutes or so.
  4. Once your chicken is done marinating, pan fry or sear it until done.
  5. Pour in your milk (if you want it) and keep the veggies and milk over low-med heat until the juices and milk seep together.
  6. Once chicken is done, combine chicken and veggies together. Nom with pleasure.


I had this last night with the magic salad. I think the peppers in the main dish with the vinegar in the salad didn’t get along well, so I didn’t really finish the salad. The experiment of the main dish, though, was a success. Here are some other pictures from my cooking adventures.

The Pepper was a little old, so I was afraid of it...

I like cutting vegetables.