Tag Archives: Vegetable

Juicing for Lazies: Round 1

Skill level: Novice

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Juice Juice Juice

This is what I started off with… Unfortunately the orange and grapefruit were molding inside because I waited too long until I got around to using them 😦 Sad… Huge waste! One of my vices.
Also, you’ll notice the carrots are sprouting. Apparently it’s okay to use them if you wash and peel them.

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Post-wash prepping

1. Wash everything
2. Figure out grapefruit and orange are molding, toss (you probably won’t have to go through this)
3. Peel lime
4. Peel carrots, cut in half (not pictured)
5. Cut apples in half (unless they will fit in your juicer whole)
6. Compost the remains (if you can)

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Foamy AF

I bought this juicer on Amazon. It was pretty cheap, probably not the best out there which explains why the juice turns out so separated/foamy.

TIP: You’re supposed to clean the blade/strainer basket and bowl between each juice flavor so the flavors don’t mix (but I never do, of course, because I’m lazy. And if you’re reading this blog you probably won’t either).

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Straining

I need to buy one of those little strainers, but for now I’m improvising and using two colanders for now to help with get rid of the foam.

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Kind of ugly, but you get it!

Left: Apple Ginger Juice
• 6 Gala apples, ginger

Middle: Carrot Ginger Juice
• 5 medium carrot sticks, ginger

Right: Green Apple Lime Ginger Juice
• 1 granny smith apple, 1 lime, ginger

This should give you an idea of how much fruit/veggies you need to produce x amount of juice! As you can see, you kind of need a lot of produce to get a lot of juice… It gets kind of expensive if the items aren’t on sale!

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Clean up, clean upppp

The WORST part about juicing is cleaning the juicer. This is definitely what keeps me from doing it more often.

TIP: Put a plastic bag in the pulp basket to easily get the pulp out of there. Empty the pulp into your compost or trash can then recycle the plastic bag!

The juice keeps for about 3 days. I read that it’s better to fill the juice to the top of the jars!

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CARBS – April 1

So this week I thought I’d post some step-by-step pictures of my cooking process. If this post gets more hits than the other ones I’ll start doing this more often! Since I’m still trying to gain back the weight I lost from Miami I am still eating as many carbs as I want. Yay! Who doesn’t love carbs?! Especially POTATOES! On the menu this week…

Mustard Roasted Potatoes

Inspiration from Bean Town Baker, but I pretty much changed everything around because I didn’t have the ingredients from that recipe.

Ingredients:
• 2 1/2 pounds red potatoes
• 1 sweet onion
• 3 tablespoons dijon mustard
• 3 table spoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 gallon Ziploc bag

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1. Preheat oven to 425 degrees. Cut potatoes into 1 inch cubes. Peel onion and slice.

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2. Place potatoes and onion into Ziploc bag. Add dijon mustard, olive oil, garlic salt, and pepper. Seal and toss the bag around to coat the potatoes and onion evenly.

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3. Line a baking sheet with foil and spread potatoes and onion onto pan.

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4. Bake for 1 hour; until potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes occasionally to prevent sticking and for even browning.

I should’ve added more onion, the onion is my favorite part!!!!

And for the protein this week… I’m back to my chicken ways.

Citrus Baked Chicken

Ingredients:
• Chicken tenders
• 2 teaspoons Caldo de Pollo seasoning
• 2 teaspoons Grill Creations Citrus Grill seasoning
• 1 teaspoon Ground black pepper (not pictured)
• 1 1/2 tablespoons olive oil (not pictured)
• Cooking spray (not pictured)

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1. Preheat oven to 400 degrees. Wash chicken tenders.

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2. Toss tenders with Caldo de Pollo, Citrus Grill, and pepper. Grease baking dish with cooking spray. Place in baking dish. Drizzle with olive oil to keep them moist.

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3. Bake in oven for 20-25 minutes.

I love baking chicken because it comes out perfectly cooked with very little effort. Ovens do use a lot of energy though. You just can’t ever win in life.

Anddd there you have it. Some of my meals for the week. The potato recipe actually yields more potatoes than pictured, but I ate some before I put it in the tupperware because I was very hungry.

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The florescent lighting in my kitchen is really starting to annoy me because all these pictures turn out a lot uglier than they actually are. Grrr.

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Cook-It-Yourself Chinese – March 25

So I don’t ever weigh myself but I can tell I lost a LOT of weight in Miami. Probably from dancing all day long to the incredible music and only eating like once a day (didn’t really have time to eat because I was too busy running from set to set! If you’re an avid festival-goer you know what I’m talking about)! So I decided to go back to my Asian roots and attempt some recipes I’ve been meaning to try out for awhile, even though they are totally NOT healthy. I guess they’re healthier than they would be at a restaurant though, if that makes you feel any better.

Oyster and hoisin sauce stir fried broccoli and my first attempt at sweet and sour chicken:

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The oyster and hoisin sauce stir fried broccoli was my own concoction:

Ingredients:
• 1 1/2 pounds fresh broccoli
• 4 cups of water
• 3 cloves of garlic (minced)
• 3 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon ground black pepper
• 2 tablespoons canola oil

Cooking Instructions:
1. Wash broccoli and cut into florets
2. Boil in 4 cups of water until desired tenderness
3. Drain
4. Heat canola oil in saucepan and toss in garlic
5. Add broccoli florets
6. Coat broccoli with oyster sauce, hoisin sauce and ground pepper
7. Mix around until broccoli is evenly coated.

I got the sweet and sour chicken recipe from Made It. Ate It. Loved It.

Very simple recipe, but I will have to try to make mine look better next time. But OMG there is a TON of sugar in sweet and sour chicken. Probably can’t make this again haha. I get enough sugar from my candy addiction…

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Chick-Peas – Feb 4

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Grilled chicken seasoned with Mrs. Dash table blend

Ingredients:
• Chicken tenders
• Mrs. Dash Table Blend seasoning
• Olive oil

Cooking Instructions:
I followed cooking directions from a video my brother, Hanh Champion, posted here.

Sautéed peas and sweet onion

Ingredients:
• 1 bag frozen peas
• 1 sweet onion
• 2 teaspoons buttery spread (optional)
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive or canola oil

Cooking Instructions:
1. Heat oil in saucepan
2. Add frozen peas
3. Add butter
4. Add garlic salt and pepper
5. Mix until evenly coated
6. Reduce heat and cover for 5 minutes or so until peas are tender

Homemade Mashed Potatoes

Ingredients:
• Potatoes
• 1/2 to 1 cup of low fat milk
• Buttery spread (optional)
• Salt (optional)
• Pepper

Cooking Instructions:
1. Wash potatoes
2. Peel and cut potatoes in half
3. Boil potatoes for 15 minutes or until they are falling apart
4. Drain potatoes
5. Put potatoes back into pot on stove, turn stove on low
6. Mash potatoes while adding milk
7. Add butter, salt and pepper until desired taste achieved

I eat this meal a lot because peas are my favorite vegetable! They are high in carbs though so I’ll have to stop eating this soon because I don’t want to be round in Miami 😛

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