Recipes With A Cause

by KitchenRebel on July 8, 2014

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Once, a Junior School teacher asked her students to bring some potatoes in a plastic bag to school. Each potato will be given a name of the person whom that child hates. Like this, the number of potatoes will be equal to the number of persons they hate. 

On a decided day, the children brought their potatoes well addressed. Some had two, some had three and some had even five potatoes. 

The teacher said they have to carry these potatoes with them everywhere they go for a week. 

As the days passed the children started to complain about the spoiled smell that started coming from these potatoes. Also some students who had many potatoes complained that it was very heavy to carry them all around. The children got rid of this assignment after a week, when it got over. 

The teacher asked, “How did you feel in this one week?” 

The children discussed their problems about the smell and weight. 

Then the teacher said, “This situation is very similar to what you carry in your heart when you don’t like some people. This hatred makes your heart unhealthy and you carry that hatred in your heart everywhere you go. If you can’t bear the smell of spoiled potatoes for a week, imagine the impact on your heart of this hatred that you carry throughout your life.” 

Our heart is a beautiful garden that needs a regular cleaning of unwanted weeds. Forgive those who have not behaved with you as expected and forget the bad things. This also makes room available for storing good things.

(This was going around on the internet yesterday and I liked it so much I wanted to share. I’m not sure who the original writer is. To the writer: I hope sharing your words and message spreads happiness and all things good, and brings you positive happy energy. Thank you.)

Gaining Weight and Other Mind Fucks

by KitchenRebel on July 7, 2014

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Losing weight, getting healthy and studying nutrition actually made me lazy!

When my husband was diagnosed with Diabetes I started studying nutrition. Determined that if diet causes diseases, then diet should reverse it. In just a few short months he turned his health around. And I lost a considerable amount of weight. (Over 65lbs and 10 dress sizes)

The only big change we made was going organic. Just eating real food. Avoiding fake food containing chemicals that cause addiction.

The transformation and change in lifestyle was easy. We still had treats and ate our favourites. Once a month or so we had a treat, mine was always sugar (cake or ice cream or chocolate) his was usually fried food (chicken, steak or chips).
But it was so easy getting healthy and losing weight we thought “we got this”. I thought I know what to do, and we can do, we did do it, and it was so very easy we can do it anytime we want.

So we started having treats more often. We went from once a month (or less) to weekly and then almost daily treats. Before I knew it, my weight started creeping back on.

 

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I recognized the mistakes I was making as I was making them, but I tried to live in denial for as long as I could.

I was so disappointed in myself. I vowed I would never again feel bad about my body, never again feel this disconnect and self hate. Feeling like I’m carrying around this body that is not a part of me..This thing I have to live with..

The sluggish mornings were back. The struggle finding clothes that felt comfortable were back.

When you’re spiraling, really it was more of a nice steady cruise, out of control, and feeding sugar and fat dependency, it often feels like its easier and more satisfying to just keep eating. It seems like getting back on track is this huge monumental thing, but its only as hard as the first step.

Someone complimented me, saying, “Don’t get wrong, you looked good when you lost all that weight, but you’ve gained weight and mmmm mmmmm damn you look goooood” He immediately went on to apologize (I think for making so many grunting noises lol) All I heard was “you’re fat” I actually felt angry at him.. and mostly myself.

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But then I was reminded of the day when I wrote this.

I am not defined by my waistline or the number on the scale. No one really notices or cares that much. Just me. The world didn’t stop when my skinny jeans needed a belt to keep them up. Neither did it stop when I was trying to hide my belly and body in big clothes. All that matters is how you feel about you.

Love yourself. Love the journey.

Getting healthy and being the best version of myself is what makes me happiest. And this time around, I’m going to document the process and share it with you. I believe health, weight loss and good nutrition information is free. No gimmicks. No special potions. (I’ve tried most of them!)
I did it the easy way, spending less money and eating better than ever. And it was easy. I want to share that with the world.

I’ve taken my a step back on the happy wagon. Not my first step. I refuse to let myself start over. I’ve taken too many steps to get here. I have the same body I was born with al those years ago.
I’m just taking new steps everyday.
One day at a time.

 

Best Ever Fried Chicken

by KitchenRebel on July 6, 2014

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It’s National Fried Chicken Day today and I’m excited to share my new improved Fried Chicken recipe, with a secret ingredient that will give you perfectly light, crispy, crunchy coating every time.

Eating healthy doesn’t mean you can’t have fried chicken.  Believe it or not, you can eat the real thing, not oven ‘fried’ or almost as good as fried chicken, but real damn honest to goodness, slap your mama good, fried chicken. Because we all know there is NOTHING like the real proper fried chicken.

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When my husband was diagnosed with Type 2 diabetes, he’s main concern was not being able to eat fried chicken. He is fried chicken obsessed. I’m not even exaggerating, I think he is a fried chicken addict. You may think you like fried chicken or know someone who does, but not like this. I think he may actually love fried chicken just as much as sex. lol

But eating healthy doesn’t mean you can’t eat fried chicken. He has managed to maintain normal blood sugar and I lost over 60lbs, dropped 8 dress sizes, easily!

Yes, you read that right, I ate fried chicken and lost weight. And for the first time in my life weight loss was easy and actually a real pleasure! No gimmicks, no fancy diets, no weird foods and no spending extra money. In fact eating better and spending LESS money!

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You just have to follow the 3 chicken rules.

First rule of chicken – ONLY EAT ORGANIC CHICKEN. No exceptions! EVER.
Not just to be a decent human being and not support the torture and abuse of animals, but because its what your body needs. Real food without chemicals.

Chickens have it the worst off of all the factory farmed animals. Did you know that cage free chickens don’t ever see sunlight?  Cage free doesnt mean clean, chemical free or humanely treated. They are still pumped full of chemicals and hormones because of their unnatural living conditions.

Eating factory farmed chickens is like poisoning your body. You might as well just go eat KFC and fast food, give up on healthy eating and prepare for the diseases you and your loved ones will suffer at some point. Over 75% of diseases are caused by diet. We are eating ourselves sick. You’re eating your way to cancer every time you eat those cheap supermarket chickens!

Second rule of fried chicken – Fry in olive oil. No canola, corn or other harmful oils and oil blends. One of the biggest lies is that you can’t fry in olive oil.  We put olive oil on our salads because its good for you, so why not use it to fry your food. And its how people have been frying foods for centuries.

You wouldn’t pour canola or corn oil on your salad, so don’t put it in your food. EVER.  Most commercial vegetable oils are a mixture of unidentified oils that have been extracted with chemicals. Stop using these oils immediately!! If you have them in your cupboard, just throw them out or use them in the garage or for DIY projects or cleaning. They are not fit for human consumption. And if you’re thinking about the money you’re wasting, its cheaper than the damage you’re causing your body and cheaper than doctors bills!

Third rule of fried chicken – Moderation! Yep, its that bitch moderation again, you have to eat and drink with her at all times.
This applies to all fried foods. You can be healthy eating fried foods, but you can’t eat it everyday or every week. Once a month or less. Everything in MODERATION.
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I make a lot of fried chicken. A. LOT.  I usually joke that I make more chicken than the average chicken restaurant. I’ve tried so many different recipes, from brining, buttermilk, over night marinating, the cold water extra crunchy method, the double crunchy method, Southern fried, Country fried, Korean fried chicken, broasted, panko coated, Japanese Katsu, to every version of KFC copy cat recipe you can find on the inter webs. I’ve sourced fancy and unusual ingredients and learned about different peppers and seasoning. I studied KFC history and the evolution of the recipe. Did I mention my husband is fried chicken obsessed?
You name it, I’ve tried it. But this is by far the easiest and my favourite recipe. It’s the one I get most compliments and recipe requests. And best of all, its quick and easy. With no special or expensive ingredients.  I can get complete fried chicken meal, including sides, to the table in under an hour.

ingredients

1 whole fryer chicken (3-4 pounds) cut into pieces.
2 Eggs, beaten
1/3 cup hot sauce (of your choice, I used Louisianna Hot Sauce and Chipotle Hot sauce)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt (or to taste)
Good quality olive oil for frying. About 1/2 – 3/4 inches of oil in pan.

SEASONONED FLOUR MIX: 

2 1/4 cups all purpose flour
1 1/2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1/4 teaspoon Turmeric
1 1/2 teaspoons baking powder
1/2 teaspoon Black pepper
1 1/2 teaspoons salt (or to taste)

instructions

1.    Beat eggs, add hot sauce, salt and pepper. Add chicken pieces to egg mixture, mix to coat each piece. Cover and refrigerate.

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2.    In a large bowl add flour, smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, turmeric, salt and pepper

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And the secret ingredient…

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Baking powder! Its the secret to light, crispy coating every time. Remember to always buy aluminum free baking powder. 05

3.   Mix or whisk flour and seasonings together to combine thoroughly.
4.    In large pan, heat olive oil till medium hot. (350-375 is ideal temperature for frying. )

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4.    Dredge chicken in seasoned flour. Only dredge the pieces you are about to fry. Adding any moisture to the seasoned flour mixture will activate the baking powder.
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5.   Shake off any excess flour, and carefully drop chicken pieces in hot oil. Always drop facing away from you to avoid splashes.

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6.    Once you’ve filled the pan, turn the chicken over, starting with the first piece you added. This seals in the crunch and ensures crispy coating on both sides without deep frying.

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7.  Fry chicken until golden brown and cooked through. Remember dark meat takes longer, about 12-15 minutes. White meat cooks quicker, about 8 -10 minutes.

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And now its chicken time… KrFC time! As my hubbys says, the best time of all.

Instead of heavy, rich side dishes, try lightening things up by having guilt free Cauliflower Mash instead of mashed potatoes, or mac and cheese. And spicy garlic green beans instead of greens cooked with ham or animal fat.

Enjoy!45

 

Falafel

by KitchenRebel on July 5, 2014

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Falafel is a Middle Eastern deep-fried ball or patty made from garbanzo beans (chickpeas), fava beans or both.

Garbanzo beans, like other beans, is packed with soluble and insoluble fiber. Which is good for your heart and digestive system. Soluble fiber helps you get rid of cholesterol. It forms a gel-like substance in your digestive tracts which traps bile (which contains cholesterol) and ferries it out of your body.

Soluble fiber helps to stabilize blood sugar levels. It is a low glycemic index food (GI) which means the carbohydrates in them are broken down and digested slowly. If you have diabetes, insulin resistance or hypoglycemia, beans can help you balance blood sugar levels while providing steady, slow-burning energy. Also helpful in controlling your appetite

Insoluble fibre helps to prevent digestive disorders by increasing stool bulk and preventing constipation.

Beans are a great source of protein. But remember beans are not a complete protein, combined with a whole grain or other incomplete (vegetable) protein, they can provide almost as much protein as meat, but without the saturated fat and high calories.

Garbanzos are high in iron.  which not only boosts your energy levels, but is particularly important for women who are menstruating, pregnant or lactating and also growing children.

Garbanzo contain phytochemicals called saponins, which can act as antioxidants. It lowers the risk of breast cancer, protects against osteoporosis and minimizes hot flushes in post-menopausal women.

And now for the best thing about garbanzo beans and falafel – It is DELICIOUS!

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So delicious, yummy and satisfying, it’s a popular street food in many countries.  Even my carnivore loves it and always comments on how he can’t believe something without meat can taste so good.

I mean its a crispy fried… I don’t even need to end that statement. Fried and crispy is always a treat. I think you can fry a pencil eraser and it would taste good straight out the fryer. But please don’t test my theory, try fried beans instead.

A few things to note about making falafel:

  • I find it best to use dried beans. Canned beans make for a mushier texture, and they are usually higher in salt.  Dried beans are all natural, no salt, no mystery ingredients or preservatives. You have total control of what goes into it. 
  • Remember to soak your dried beans at least overnight, this not only softens the beans, but helps to reduce gas. I like soaking my beans for 2 days. Rinsing and changing the water 3-4 times.
  • Most recipes use breadcrumbs or flour. I forgot to add the bread crumbs one day, and didn’t notice the difference. Now I just omit them from the recipe. Who needs extra empty carbs, right?
  • I usually make at least a pound at a time. (Makes about 48 falafels) They make for great leftovers, and are even great cold straight out of the fridge. 
  • I added olives, to replicate falafel from our favourite falafel place. And I’m almost disspointed I won’t have a reason to go back there. I’ve also perfected their hummus and creamy dressing (recipes to follow)
  • I use extra fresh parsley and cilantro. Adding fresh herbs is always a great way to get extra medicine and flavour in your meals.

ingredients

1 pound of dried chickpeas, soaked in water for at least 12 hours
1 medium onion
4-5 garlic cloves
1 bunch parsley
1 bunch cilantro
1/4 cups black olives (optional)
1 tablespoon sesame seeds (optional)
2 teaspoon cumin
2 teaspoon paprika
2 teaspoons baking powder (optional)
1/2 teaspoon salt (or to taste)
3-4 tablespoons of Olive oil for frying

instructions

  1. Rinse the soaked garbanzo beans. Working in batches, grind up all the ingredients to a coarse texture.
  2. Grind/pulse garbanzo beans

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  3.  Next batch, Add parsley, onions and garlic and more beans

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4.   Next batch: Add cilantro and remaining beans

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5.  If using olives, add them last. Pulse 2-3 times to chop roughly

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6.   Mix ground bean mixture together.
7.   Add cumin, smoked paprika, sessame seeds and salt. Mix to combine

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8.   Refrigerate falafel mix for at least an hour.
9.   If using baking powder, mix in baking powder just before frying
10   Heat olive oil in a pan to medium high heat.
11.   Using a cookie scoop, or spoon or your hands, shape into balls.
 Add to hot oil and fry for 2-3 minutes per side, or until golden brown

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Falafel keeps well, and makes for great leftovers. They also freeze well. I remember this from a restaurant I worked in, but I have never freezed them at home, they’re just too easy to make and have fresh.

Falafel is in regular rotation on my menu. I hope you enjoy this healthy meal and snack as much as we do.

Declare Independence Y’all

by KitchenRebel on July 4, 2014

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It’s July 4th, Independence Day here in the States.

I woke this morning and just I was laid there, staring at the ceiling, feeling rather down on myself. Thinking about all the things I didn’t do this week. All the things I could have done better. Before I knew it I was venturing into the “all the things I’ve done wrong in my life” zone.

Feeling like my life, my house, my mind is in a mess.. my body is a mess. I didn’t exercise as planned. I didn’t eat properly…

I’ve been off my meds. Usually the balance of meds, endorphins and nutrition is what keeps me ok. When I’m off my meds (I detox/break from it regularly) I need to be extra careful and mindful of everything else or depression creeps in and takes over and my bipolar roller coaster goes off the rails.

I really need to tidy up.. my whole life.

I was feeling so down on myself.

I got out of bed thinking I just want coffee and donuts. Like a hug for my insides… to soothe my soul. And also destroy it slowly. (Without increased endorphins, nutrients and vitamins, sugar directly feeds my depression)

But then as I was making coffee I heard Stephen A Smith talking about pounding pavements and doing the hard work because only one in a billion people get to be special and be superstars and have it easy.

And then the first thing I stopped to read on social media was “14 Things Every Fat Girl Absolutely Needs To Hear” from Jess Baker, the Body-positive blogger and baker. Thank you Lady Vee for sharing that post, it really turned my day around. (And then she friended me. Believe it or not, I’m get really excited when I get new online friends.)

And then Lis posted Cut the Crap Solutions.

And I heard some good music..

 

And then I decided to be kind to myself today. Thats something I don’t think I have ever, in 40-odd years, consciously decided to do!

I’m cutting the crap. I’m accepting and embracing me, flaws and flab and all. I’m declaring my independence from the bullshit I let sabotage my life.

If you’re feeling depressed, unhappy or just in a funk, Remember you are never alone. There are many people who care out there, even strangers and friends you haven’t met yet, like me.

Feel free to stop by anytime and say whats up, life sucks, I need help, I’m hungry, I need a hug.. or just read the ramblings of this mad woman. I think I may sometimes come off as a crazy woman, who cusses way too much, but I promise I’m all cream puff on the inside and hugging and making others laugh and feel better brings me such joy and happiness.  I wish I could make the world a cup of tea and a slice pie and see if we can make it all  better..
and ohhh cream puffs. I love those.
and cake.. and burgers.
I really want a cheeseburger right now.
But I digress..

You can find me and free hugs here:
Facebook
Twitter
Google
Or email me.

Be kind to yourself. Declare your independence from the bs and unhappiness.

Happy Independence Day my friends.

I love y’all.

 

Crunchy Spicy Roasted Garbanzo Beans

by KitchenRebel on July 4, 2014

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Crunchy and spicy are always a sure win. These oven roasted garbanzo beans are a tasty and healthy snack. And great way to satisfy a crunchy salty craving.

Simply toss garbanzo beans in olive oil and some spices and roast until crunchy.  I usually just toss them all together on the pan I’m roasting them on, but this time I used one of my favourite marinades. A combination of herbs, spices, lemon juice, garlic and olive oil.

ingredients

2 cans of garbanzo beans
1/4 cup extra virgin olive oil
1 teaspoon rosemary leaves
1 teaspoon thyme leaves
1 teaspoon oregano leaves
1 teaspoon sweet paprika
1 teaspoons smoked paprika
1 teaspoon red chili flakes
3-4 garlic cloves
2 bay leaves
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lemon juice

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instructions

  1. Roughly chop garlic cloves.
  2. In a bowl (I used a measuring cup) add olive oil, lemon juice, roughly chopped garlic and crumbled bay leaves.
  3. Blend together using an immersion blender (Or you could use a blender or food processor)

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4.   Add the rest of the ingredients – rosemary, thyme, oregano. Pulse once or twice.
5.    Add sweet paprika, smoked paprika, chili flakes and salt, Mix together with spoon

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6.  Rise and drain garbanzo beans
7.   Pour marinade over the garbanzo beans and toss together.

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8.    Preheat oven to 400
9.    Spread garbanzo beans out in a single layer on a baking sheet.
10.  Bake for 20-30 minutes, or until golden and crunchy.
11.   Drain on paper towel
12.   Serve warm or room temperature.

They’ll stay crispy for a few days stored in a resealable bag at room temperature.

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Zucchini Fritters

by KitchenRebel on July 3, 2014

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This has been the season of zucchini in my house. Zucchini has been plentiful and affordable at the farmers markets.

I’ve been cooking zucchini almost every day for couple of weeks.  These fritters are so easy to make. I was in the mood for a treat so I added cheese. And its the perfect way to sneak in extra veggies.

ingredients

3 cups zucchini, grated (I used 2 large zucchini)
1 teaspoon salt
1/4 corn muffin mix (or all purpose flour, corn flour or jiffy mix)
1/4 cup Parmesan Cheese
1/4 cup sharp cheddar cheese
1 green onion, sliced
2 large eggs, beaten
Pepper to taste
2-3 tablespoons olive oil for frying

instructions

  1. Grate zucchini, Sprinkle with salt and let sit for about 10 minutes. Rinse and drain. Using paper towels, or cheese cloth, squeeze out all excess water.
  2. In a large bowl combine all ingredients – zucchini, parmesan, cheddar, corn muffin mix (or flour) and beaten eggs.
  3. Season with pepper to taste. (I don’t usually add any extra salt with I use cheese)
  4. In a large pan, heat olive oil to medium high. Drop spoonfuls of zucchini batter into the pan, flattening them out with spatula or fork. Fry for 1-2 minutes until golden brown, flip over and brown the other side.
  5. Serve hot or cold.

Ultimate Blog Challenge

by KitchenRebel on July 3, 2014

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I’ve always wanted to join a blog challenge so that I would blog more, but I never did because then I would have to blog more.

But I have finally done it! Thanks to the awesome and talented Lisa at A New Lis.com (dontcha just love that name!) I found the Ultimate Blog Challenge.

I’m excited about exercising my blogging muscles. Tomorrow I start blogging!

Wait.. I think I just started today!

 

Everything in moderation… even moderation

Mustard Mashed Potatoes

by KitchenRebel on June 30, 2014

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I must confess that I don’t usually like fancy mashed potatoes.  I think I’m the only person I know of who doesn’t even like garlic mashed potatoes. But when I saw these Mustard Mashed Potatoes on a BBC cooking show I was so intrigued, I immediately went to boil potatoes. 

These tangy mashed potatoes instantly became a favourite.

The most important part of mashed potatoes is choosing the right potatoes. There are basically 3 types of potatoes: starchy like Russets, waxy like red potatoes, and somewhere in between like Yukon Golds.

Never use waxy potatoes, they don’t break down and mash as easily and they don’t absorb butter and milk as well as starchier varieties. Russets and Yukon Golds are best for mashed potatoes. Of the two, the Russet will give you the creamiest mash, but many people prefer the flavor and golden color of Yukon Golds.

I used Russets for this dish because thats what I had.  I always boil potatoes whole with skin on, that way it maintains best flavour and doesnt absorb too much water and the peels wipe off easily (just be careful not to burn your hands)

ingredients

2 pounds of Potatoes
3-4 tablespoons butter (or to taste)
2/3 cup whole milk
3 tablespoons whole grain Dijon mustard
Salt and pepper to taste

instructions

  1. Boil whole potatoes, skin on, for about 30-40 mins, depending on size, until tender. 
  2. Drain and let potatoes cool for a few minutes until easier to handle. Peel off the skins. Put the potatoes back in the pan, cover and gently head for a minute or two
  3. Heat milk and butter together in a small saucepan or microwave, until warmed and butter is melted. 
  4. Remove potatoes from the heat and mash the potatoes with butter and milk until there are no lumps. 
  5. Mix in grainy mustard.
  6. Season with salt and pepper to taste

by KitchenRebel on June 29, 2014

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Eggplant, zucchini and mushrooms with Ras el Hanout.

Ras el Hanout is a Moroccan spice blend, its name comes from an Arabic phrase that can be loosely translated as “top of the shop”– meaning the very best a spice merchant has to offer.

An exotic aromatic blend of coriander, allspice, fennel, pepper, cumin, cinnamon, anise seed, cardamom, ginger, nutmeg and turmeric.

I’m crazy about this spice blend, one of my current favs, I’ve been putting it on EVERYTHING from veg to chicken, shrimp and steak. Even eggs!

Ras el Hanout Chicken marinating..

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Spicy Garlic Zucchini Noodles

by KitchenRebel on June 24, 2014

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I made a spicy version of those yummy Garlic Zucchini Noodles I made the other day.

I simply added about 1/2 teaspoon each of smoked paprika, cumin and curry powder.

Since we’re eating only vegetables and fruits on our Reset Cleanse, I’ve been packing our veg with flavour. Adding intense and exotic flavours like cumin and curry are not only delicious and different, they’re good for you.

Cumin and curry are known to help with digestion. Remember always use whole spices if you can.

 

Detox Reset Cleanse Day 14

by KitchenRebel on June 24, 2014

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I added some good bacteria to my diet – yogurt in my smoothie. Remember only eat organic yogurt. Minimally processed, that means full fat. As close to natural state as possible. That means no fat free, low fat or flavoured yogurt.

After feeling bleh for a few days, I immediately started feeling better.

The purpose of this cleanse was to reset my body and get back to healthy.  Mission accomplished.

Since I started studying nutrition, I lost 80lbs (I went from size 18 to size 10), hubby turned his health around (no longer on blood pressure and cholesterol meds) and it was not at all hard to do. I dare say it was easy.

But then I thought I had it all figured out, and my occasional treats.. well lets just say almost everyday became an occasion. Before I knew it I gained back about 20 of those 80lbs. I ignored it for a while, but noticing hubby gain weight and joining in on my laziness was not something I could live with.

This time around I thought I would try to document our journey to back to healthy. And most importantly share the food and recipes that get us there.

Its been 2 weeks. I’m happy to be happy about getting healthier every day. I’m so excited about getting back to my fighting form. But I hated this cleanse.

I cleanse every year, but I usually do a ‘pre-cleanse’ – Before I cleanse I wean myself off coffee and crap, so when I cleanse I have minimal side effects. A pre-cleanse is perhaps harder because it requires more self control.

Its sometimes easier to have none than to have some.

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Reset Cleanse Day 11

by KitchenRebel on June 24, 2014

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I’ve finally reached the other side of detox. I’m so relieved.

Ah Rehab.. I have so many issues with rehab.

I’m over the hump, I feel good physically, but life feels bleh. I’ve been running like I’m being chased. Working out everyday, but I miss the strong invincible feeling that usually brings.

I don’t enjoy eating. This must be what sex without orgasms feel like.

I have been cooking some killer veg meals (even if I do say so myself) but if I have to eat any more veg I’m going to stab myself. I don’t even want breakfast this morning. I’d sooner go without eating than eat any more of veg. Yeah I’m being a brat.. thats how life works.. sometimes we have to put things in our mouth we don’t really want.. and pretend to like it

Reset Cleanse Day 6

by KitchenRebel on June 18, 2014

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6am and I’m laying in bed just rubbing my belly because it feels good: lighter, healthier, fitter, flatter.

I think I’m feeling better.

I think we’ve both lost about 10lbs. Thats the best side effect ever.

His blood sugar is down back to normal range (from over 300 to 100 ) I realize our, especially his body has gone through a lot the past week, so we’re going to the doctor to get things checked out and make sure all is ok.

Reset Cleanse Day 4 and 5

by KitchenRebel on June 18, 2014

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Day 4 and 5 were meh.

Headaches and general meh. I wasn’t entirely miserable. But life felt bland and boring. Even though my meals were anything but bland.

My creative spark was gone. I was feeling depression on the horizon. This is very dangerous territory for me. I’m bipolar. When I don’t maintain my balance it can be life threatening.

I wasn’t hungry. Not craving anything. Many things I miss are out of habit.

I went to sleep because I didn’t want to be awake. This sucks.

Crispy Smoked Paprika Cauliflower

by KitchenRebel on June 17, 2014

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Cauliflower and its cousins, broccoli, cabbage, brussels sprouts, kale, are packed with rich nutrients, they offer a healthy dose of potassium, Vitamin C, fiber and folic acid. Cauliflower boasts a cornucopia of B vitamins: 1, 2, 3, 5, 6, and 9.

This sometimes stinky family contains sulfur compounds. Thats that gassy farty smell they sometimes have. And you sometimes have after eating them. These sulfur compounds help prevent cancer.

Not all cauliflower is white. You can find green and orange varieties, the difference is in the amount of chlorophyll present during growth.

There are many ways delicious ways to enjoy cauliflower, I used to think I hated cauliflower and now the biggest problem is deciding how to prepare it. I think cauliflower mash or this crispy cauliflower can make even cauliflower haters enjoy cauliflower.

And best of all, its so simple.. The hardest part of this recipe is doing the dishes!

Preheat Oven to 420 (I just like that number, and my oven is a lil wonky) you want high heat (400-450) You want crispy not mushy. 

The measurements for this recipe really depends on the size of your cauliflower. Just eyeball it and sprinkle away. 

ingredients

1 head of cauliflower

1-2 tsp smoked paprika

1-2 tsp garlic powder

salt

olive oil

instructions

  1. Wash cauliflower and cut into florets.
  2. Spread cauliflower out on baking sheet.
  3. Drizzle lightly with olive oil. I use an olive oil sprayer. Remember you don’t want to go overboard with oil, you don’t want greasy cauliflower. And you want to keep it healthy.
  4. Sprinkle with smoked paprika, garlic powder and salt. Toss to coat.
  5. Bake for about 15 mins, or till browned as you like

 

Zucchini Garlic “Noodles”

by KitchenRebel on June 12, 2014

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I just love zucchini. You can’t go wrong with colourful veggies.

Zucchini or courgette is packed with antioxidants, Vitamin C, Vitamin A, Potassium, Manganese. The high water and fiber content makes it a great food for weight loss and lowering cholesterol. It has anti inflammatory properties, helps prevent gout, cancer, diabetes. Its good for your heart, eyes, skin and hair.

I don’t think there is anything bad about zucchini. A member of the squash family, either green or yellow in colour. They are very mild in flavour.  You can eat em raw, cooked, grilled, sautéed. Just eat em!

I think everyone loves Spaghetti aglio e olio (Spaghetti with garlic and oil) they just don’t know it yet. It’s basically garlic noodles. And who doesn’t like that? When I saw Shannon Lin’s Zucchini Noodles Aglio et Olio’ I knew I had to try it. I am also doing a Veg and Fruit Detox Cleanse and knew I’d need new exciting meat free recipes.

This recipe did not disappoint. Garlic-y Noodle-y, healthy goodness. So tasty and comforting it didn’t even taste healthy!  My meat eater loved it too, even though he said it would be better with chicken.  (He thinks every thing is better with chicken. Even chicken.)

I added mushrooms and tomatoes my garlic ‘noodles’ because I had them on hand.

ingredients

2 Green Zucchini
2 Yellow Zucchini
Mushrooms, sliced (optional)
Cherry Tomatoes (optional)
3-4 Garlic cloves, crushed or sliced
Salt
Pepper
Olive Oil
Chili Flakes (optional)

instructions

  1. Slice/ julienne zucchini. I used a julienne peeler (see note*). Toss zucchini generously with salt and let sit for about 20 mins to remove excess water. Discard excess water, rinse zucchini very well. Then drain well and pat dry with paper towels.  This will make your zucchini tender noodle-y and not watery.
    Omit this steps 2 and 3 if you are not adding mushrooms, or other vegetables.
  2. Roast tomatoes: Toss a cherry tomatoes in olive oil, roast under broiler until brown as you like it.
  3. Heat a large pan over medium high heat, add 1 tablespoon olive oil, sauté mushroom, being careful not to overcrowd the pan. I did it in two batches. The second batch I did not add any extra oil. Set mushrooms aside.
  4. In the same pan, on medium high heat, add 1 tablespoon olive oil. Add garlic and stir fry for a few seconds until fragrant.
  5. Add zucchini noodles and stir fry for about a minute
  6. Add mushrooms and tomatoes, season with pepper or chili flakes, and toss together.
  7. Garnish with parsley, basil or other fresh herbs (Optional)

*The julienne peeler I used was a new one. While it worked smoothly, it was a pain in the ass to clean. If anyone has any suggestions on how to clean it easily, I’d love to hear from you. Until then I’ll go back to using the simpler, cheaper $5 version I always tend to go back to.
Also if you’re thinking of buying one of these spiralizers don’t bother, it didn’t work for me AT ALL.

Reset Cleanse Day 3

by KitchenRebel on June 12, 2014

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I woke up 2 hours before my alarm. I was rested and eager to get the day started. Then my headache woke about 20 minutes later. These headaches are making me cranky.

I made green smoothies for breakfast. Spinach, Celery, Green Apples, Pineapple. It was surprisingly good. And my body felt comforted by the boost of good vitamins, nutrients, fiber and all round good stuff.

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I was prepared to settle into crankiness, bracing myself for more headaches. I crankily put on my sweat pants and went for a wog (a walk/jog). Half way through my wog, which was mostly walk, bordering on stroll, I started feeling better. It felt like I was sweating the headaches and crankiness right out of my system. I had a busy day with much to do, so I had to split my workout in two. I wogged for 30 mins in the morning.

By noon I was feeling really good. And after the past two days of sluggishness and fatigue, I started feeling more energetic. So I wogged for another 30 mins before dinner.

I’m surprised that I have no cravings and I’m not hungry at all. Dinner was so yummy I had seconds. Caramelized squash (squash steamed, peeled, then spritzed with olive oil and broiled to brown) Spicy garlic green beans, marinated tomatoes and green salad. Feels really good to eat a plate filled with veg and then go back for seconds. The great thing about filling up on vegetables is that you feel full, but not bloated or uncomfortable after.

Tired and feeling a headache on the horizon.. I’m looking forward to a good nights sleep.

 

Reset Cleanse Day 2

by KitchenRebel on June 12, 2014

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Day 2 was so rough, I’m typing this on Day 3.

Headaches. Nausea. Fatigue. I can’t believe making such a small change to my diet can have me feeling this bad.

The highlight of the day were these Garlic Zucchini “Noodles”. One of my pet peeves is food being labelled as something else. Its not oven fried chicken, or Cauliflower steak, that pisses me off every time I’m reminded of it. Cauliflower steak is lies. But these julienned zucchini were noodle-y, slippery, garlicy. Absolutely delicious!  Would be perfect with some grilled chicken or fish. Oh grilled fish, how I miss you. Remembering that grilled smokey Mahi Mahi I had for dinner the other night like its sex.

I was hating every minute of this cleanse. I was regretting ever starting it. The first few days of a cleanse is always the hardest. But after a few days you’ll be feeling great. I went to bed early eager to start day 3 and get over the hump.