Buttery goodness

Every time I go camping, I let loose. I don’t watch what I eat at all, which usually leads to a sore tummy and lots of regret when I get home. This camping trip was no different. I got back last night and feel like ass today. Let’s just say I’m chugging tons of water and subsiding on lettuce in an effort to flush out the crap I ate for the past four days.

Usually, my camping suppers consist of hot dogs erry night (unless I’m with the boyfriend, because he likes having steak and the like). This year, my friends and I wanted to make some healthy-ish foods, so we tried a new recipe. Aside from the half-stick of butter (I know, I cringed when I read that too), this recipe was just veggies and tasted like a little pan of heaven. Seriously, it was amazing, so much so that we all agreed we’d make it at home because we couldn’t wait until the next camping trip to make it again.

The original recipe can be found here, but I adapted it slightly based on what was available at the local grocery store.

Veggies in a big ol’ pan full o’ butter

  • 1 bag of mini potatoes, halved
  • 1 large yellow onion, cut in pieces
  • 1 spaghetti squash, cut into chunks
  • 1 package of fresh mushrooms, cut in half
  • 1/2 stick of butter
  • 3/4 cup water
  • sea salt, to taste
  • black pepper, to taste

The how-to:

Pour water into a disposable aluminum pan, then add veggies. Top with sliced butter, salt and pepper. Cover tightly with foil and cook for 30 minutes over an open fire or until potatoes are tender.

The veggies’ flavours all melded together along with the butter. (This bad boy makes about eight to 10 servings, so that’s how we justified using that much butter.) We pretty much inhaled it for dinner, then re-heated the leftovers over the fire the following night.

I am afraid to weigh myself after the camping trip, but I’m going to force myself tomorrow morning so I can assess the damage…

 

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Miss me?

Sorry for the lack of posts, people. I’ve been working a stupid amount of hours on freelance work in addition to my full-time job, leaving me with zero energy or motivation to work on this blog. But don’t worry — I swear I’ll be back to my normal posting habits soon. You can’t get rid of me that easily. 😉

I’ve already posted a few dinner recipes and now have a ridiculously easy breakfast recipe for you. Let me preface this by saying I used to hate breakfast. I was never hungry when I woke up, leading to bad things later in the day (like 11 a.m. pig-outs on cupcakes. Seriously.).

Once I got in the habit of eating breakfast, however, it was an entirely different story. Now, I can’t function unless I have something in my belly within an hour of waking up. If I’m in a rush, I’ll grab something quick ‘n easy, like a banana and a spoonful of almond butter. If I have more time, I’ll prepare an egg-white veggie omelette or oatmeal (real oatmeal, not that packaged stuff laden with sugar), topped with ground flaxseed, cinnamon and berries. *drool*

This weekend, I tried making a clean version of french toast, which made for a pretty yummy Sunday-morning treat. I present to you…

Clean-eating french toast (cut me some slack, I couldn’t think of a more original name)

Two slices of multi-grain bread (or sprouted, whole-grain, etc.)
Four egg whites
1 Tbsp pure maple syrup
1 tsp vanilla extract
More syrup for topping
Raspberries (or berries of choice)

Directions:
1) Combine egg whites, maple syrup and vanilla, then whisk.
2) Place each bread slice in the bowl to soak up the deliciousness. Ensure that each side of the bread is coated.
3) Plop the bread on a pre-heated griddle or frying pan (I used the latter) on medium heat, then cook for about four or five minutes, flipping once or twice until you see that nice toasty brown colour on each side.
4) Top with remaining maple syrup and berries.
5) Enjoy.

My boyfriend loves three things: video games, Cookie Monster metal (look it up) and raspberries. I was pretty sure he’d like this recipe, and I was right. He even said incredulously, “That was CLEAN?” I think it will be a weekend staple for us.

(Don’t think I’ve reneged on posting my weekly weigh-in, either. I’ll post that tonight or tomorrow. I may have some explaining to do…)

One fat cat

“When the lasagna content in my blood gets low, I get mean.” -Garfield

I recently realized that Garfield and I share many similar qualities: we’re both fat, lazy and snarky as hell. And, like Garfield, I love lasagna. As one might imagine, lasagna, for the most part, is not a staple on a clean-eating diet. (Why do I do this to myself again?)

I’m sure there’s a clean version of lasagna floating around out there somewhere, but the following recipe is the next best thing. Seriously, it tasted just like real, honest-to-goodness, gooey-cheese-bubbling-on-top lasagna.

Even though I’ve been venturing into the kitchen a little more, I am by no means a master chef — but even I could make this dish, which I found on the My Fitness Pal forums and modified slightly.

Without further ado, I present to you…

Artichoke and spinach penne casserole

4 cups cooked multi-grain penne
6 cups (loosely packed) baby spinach (I loves me my spinach — I swear I was Popeye in a past life)
1 tablespoon olive oil
1 (24 oz) jar marinara, no sugar added (I used President’s Choice Blue Menu marinara)
1 (14.5 oz) can artichoke hearts, drained and cut in half
1 cup fat-free cottage cheese
1 cup part-skim, shredded mozzarella
1 cup low-fat ricotta
1 egg white
1/2 teaspoon sea salt to taste
1/2 teaspoon black pepper
1 teaspoon oregano
1/4 cup parmesan

Directions

1) Pre-heat oven to 375 degrees.
2) Cook penne to your liking.
3) Chop or tear spinach leaves into small pieces. (Side note: Tearing six cups’ worth of spinach takes a while. Next time, I’m choppin’ those bad boys.)
4) Add olive oil to a large skillet, heat to medium-low, add spinach and cook just until wilted.
5) In a large mixing bowl, combine cooked penne, marinara, wilted spinach and artichokes, then toss to combine.
6) In another large mixing bowl, combine cheeses (except parmesan), egg white, salt, black pepper and oregano.
7) In a 9″ x 13″ casserole dish, add 1/2 of penne mixture, top with 1/2 of cheese mixture and continue layering until all ingredients have been used. The cheese mixture should be the top layer.
8) Sprinkle parmesan over pasta and additional black pepper if desired. Bake until hot and bubbly, about 30 minutes.
9) Pace yourself as you eat the deliciousness that is this casserole.

My boyfriend is a lasagna addict and he absolutely loved this dish. I think it’s the first time I’ve heard him say, “We have to make this again!” The only substitution? Next time, we’re going to try adding mushrooms and removing the artichokes (neither of us really like artichokes, we discovered).

There you have it, folks: a recipe that gets both the clean-eating and lasagna-addict stamps of approval.