Dancing Zumba in a Cowboy Hat.

As always, thanks to Jenn at  Peas and Crayons for hosting What I Ate Wednesday. I imagine it’s a GIANT pain in the ass.

I am back to full blown Bessie, thanks to fenugreek and brewer’s yeast and more water and coffee than what is reasonable, so I am back to my usual 1800 calorie volumetrics eating plan. (More on days I distance run.)

Yesterday was the first day back on my regular eating plan, and I feel so much better today. I was starting to get really icky. I was so bloated that my son patted my belly and asked “Momma, where’d that belly come from?” Out of the mouths of babes. Smart-ass babes.

So for brekkie, I had my usual, Oats and Joe. Filling, delicious, hot, caffeinated.

Lunch was sooo yum. After a lot of back and forth with the boy, I FINALLY got to eat lunch at nearly 2 pm. I am the awesomest hot wheel launcher is all of Brooklyn. Just ask the Captain.

Lunch was an awesome bowl of the refried bean soup from Monday night. Oh man does it hit the spot. I finished it WAY too quickly. I shouldn’t have frozen the rest of the leftovers. I want more.

Some snacks that were eaten too damn fast for me to remember for me to take a picture were, a lindt dark chocolate truffle, a giant honeycrisp apple,(that was actually with lunch) and a small glass of chocolate milk (refuel.) OH and an apple cinnamon-chobani. Have you had that flavor yet? Holy balls, it’s good. Not as good as their passion fruit flavor, but that may also be because the passion fruit is a 2% yogurt and fat is flavor. I am NOT compensated by Chobani, but they are most often what’s on sale (often with a coupon, too!!) near me. I’m hooked on it.

Dinner was awesome. There is a fancy schmancy restaurant near me that is serving a whole head of roasted cauliflower tableside. It’s delicious, it’s decadent, it has enough butter and olive oil on it to fill Paula Deen’s butter quotient for a week. I knew there had to be a way to keep it’s flavor, but cut back on the fat.

I figured it out.

The answer? Cherry Pepper pickling liquid. I know it sounds weird, but you’ve had a dirty martini or cuban rice, where they use olive juice to flavor the dishes. I took that idea and ran with it. I took the flavors of the classic “giardinere” pickles and baked them into this cauliflower. The end result is a slightly tangy, crunchy and tender, roasted bit of heaven.

roasted head of cauliflower
Save RecipeSave Recipe

What Goes In?

  • one medium head of cauliflower, leaves cut from bottom
  • 3 tbsp cherry pepper pickling liquid
  • 2 tbsp evoo
  • salt
  • pepper
  • 1/4 cup whole wheat panko bread crumbs
  • 1 tsp of italian dried herb blend (I make my own, but many grocers have a great one)
  • 1 tsp butter

Avengers, Assemble!

  1. place cauliflower in a ziploc bag with cherry pickling liquid, evoo, salt and pepper, and italian seasoning.
  2. marinate 4 hours but up to overnight
  3. preheat oven to 375F
  4. in a skillet toast the panko in the butter with just a bit of salt and pepper
  5. place cauliflower in a baking dish, florets up
  6. press breadcrumbs into the cauliflower
  7. bake approximately 45 minutes

The rest of dinner was rounded out with pork sirloin roast and plain, baked sweet potato. So good.

And of course, a salad the size of my head.

After dinner, I went to bodypump and spin class, and while waiting to get into pump, I was watching a Zumba class, and it hit me. I know why Zumba seems so damn familiar, it’s latino country line dancing. The moves are basic line dance or “hustle” moves with an extra hip shake and more attitude. I don’t hate it. I just *really want to wear a hat and boots to do it. I don’t see why I can’t.

Now, I have to finish cleaning for lunar new year. This is where you feel bad for me. Go ahead, I’ll wait.

25 thoughts on “Dancing Zumba in a Cowboy Hat.

  1. I found you from a guest post you did and I am enjoying your comments a lot. I've been doing Zumba for a while and I've thought the same thing about the line dancing except it is a lot faster. Oh yes, and they also stole a move from Tevia in Fiddler on the Roof. Just watch a video of Tradition and you'll see what I mean. :)
  2. I already go through a sick amount of cauliflower each week. (I cut it up, put it on a stone pan in the microwave for about 5 minutes and then put it in the toaster oven until crunchy.) I have a feeling that if I make your recipe, I will eat the whole thing as a meal LOL.
  3. I have never seen roasted cauliflower...but man, that looks so amazing. And I feel you speed eating...when something tastes good, I forget to chew and basically just inhale things. People always ask me where my food went... I've never been to Zumba class, but I have a free pass and I'm so embarrassed to go! Hahah, I'm so worried, but it sounds so much fun, and I've ended up sounding like an old granny. Happy WIAW =)
  4. And also, according to some, cauliflower and broccoli may prevent or slow down development of cancers. Well, majority of experts recommend eating fruits and vegetables and cauliflower is just fine by me even though I couldn't stand it when I was younger and also I really like beans when I'm hungry and when nobody else wants to eat them tommorow, well, I do.

talk foodie to me...