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 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.
What Goes In?
- one medium head of cauliflower, leaves cut from bottom
- 3 tbsp cherry pepper pickling liquid
- 2 tbsp evoo
- 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
- place cauliflower in a ziploc bag with cherry pickling liquid, evoo, salt and pepper, and italian seasoning.
- marinate 4 hours but up to overnight
- preheat oven to 375F
- in a skillet toast the panko in the butter with just a bit of salt and pepper
- place cauliflower in a baking dish, florets up
- press breadcrumbs into the cauliflower
- 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.