Thursday, September 30, 2010

Soothe Away Stress Part 9

If you missed the other parts, check them out here

Here are four more tips from Good Housekeeping's Kate Hanley on how to reduce and soothe away your stress.


Chamomile Tea Bag Soak:
Treat your tired eyes to a treatment that’s as relaxing as it is beautifying. Soak two chamomile tea bags in lightly warmed milk until soft. Place the tea bags over your closed eyes and rest in a quiet, comfortable spot for 10 minutes. The milk replenishes moisture in the delicate skin, and the scent of chamomile is soothing to frayed nerves. After 10 minutes, gently rinse with warm water and apply your favorite eye cream.

Do Less:
World-class travelers offer great advice: once you've finished packing, remove three things. You likely won't miss them, your remaining clothes will be less wrinkled, and you'll have room for souvenirs. This week, look at your to-do list cross three things off. Whether you move them to next week or decide they're not necessary, this exercise helps you keep enough time to accommodate the unexpected or spend an afternoon doing whatever you darn well please.

Make Resolutions You Can Keep:
This year, forget about resolving to do something you “should” do — whether it’s losing weight, quitting smoking, or finding a new job — and instead make a commitment to do more of something you want to do. What’s perking up your ears every time you hear it mentioned? What do you daydream about doing? The sooner you start heeding this internal call, the sooner you’ll be immersed in pursuing something that makes you feel gratified and inspired.

Demi De-Clutter:
Getting completely organized can be an elusive — and overwhelming — goal. Instead, choose one small space that needs attention — the junk drawer in the kitchen, the stack of mail on the dining room table, or even the glove box of your car — and de-clutter it. Throw out or recycle anything you don't need, take care of anything that needs attention, and give the area a quick wipe-down. Ahhh. That’s better. Now you’ve created a little space for something new to grow.



The Positives

Leah @becomingTHEyou i was able to do my burlesque cardio workout in heels with tripping, falling, or twisting my ankle.

Wednesday, September 29, 2010

Braised Paprika Chicken

Found this recipe for Brasied Paprika Chicken at Eating Well

Braised Paprika Chicken

From EatingWell: January/February 2009

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

6 servings

Active Time: 1 hour

Total Time: 1 hour 55 minutes


Ingredients

  • 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
  • 3/4 teaspoon coarse salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 cups finely diced onions
  • Pinch of sugar
  • 1 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons sweet paprika
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried marjoram
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons finely minced fresh parsley, dill and/or chives

Preparation

  1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
  2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
  3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
  4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
  5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
  • Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.

Nutrition

Per serving: 331 calories; 14 g fat (4 g sat, 5 g mono); 116 mg cholesterol; 17 g carbohydrates; 35 g protein; 4 g fiber; 384 mg sodium; 705 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (50% dv), Potassium (17% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat, 1 fat

Tuesday, September 28, 2010

Garlic-Chile Flank Steak

Found this recipe inside an article on Delish. Though I don't eat red meat that often, this seems like a recipe that I might love to make on those occasions that I do make and eat a nice steak meal.

Garlic-Chile Flank Steak

From EatingWell.com

Serve this great-tasting, tender steak as part of a taco party or with a mixed green salad and sliced avocados.

Serves: 8
Total Time: 1 hr 25 min
Prep Time: 1 hr
Cook Time: 15 min

Ingredients

  • 2 clove(s) garlic, minced
  • 1/4 cup(s) white vinegar
  • 2 tablespoon(s) canola oil
  • 2 teaspoon(s) ground ancho chile pepper, (see Ingredient note)
  • 1 teaspoon(s) dried oregano
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) salt
  • 1 1/8 pound(s) flank steak, trimmed of fat
Directions
  1. Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
  2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.

Weekend Follower

Last weekend's Friday Follower was @tashaaa_x3...we decided to change things up and have each weekend follower tell us what they love about themselves as well as hear what others love about them.


Ashley @becomingtheyou @tashaaa_x3 is such an amazing person-she inspires me to be a better person and really helps me when i'm down


What Tasha loves about herself: @becomingTHEyou I love me because.. I make goals and I am stubborn, so I don't quit until I reach them! :]

Monday, September 27, 2010

Salmon with Mustard Crust and Sautéed Spinach

Found this on Dr. Oz's website.I'd love to try this recipe-I'm always looking for good and different fish recipes.


Salmon with Mustard Crust and Sautéed Spinach

Almost all of the fat in this dish comes from the salmon. Fish fat is a “good” fat, rich in omega- 3 fatty acids, which have been shown to reduce cholesterol and the risk of heart disease.

Ingredients

Serves 4

Non-stick cooking spray

1 small red onion, sliced very thin

1/3 cup Dijon mustard

1 small navel orange, peeled and cut into segments

Salt and freshly ground black pepper

4 (4-oz) salmon fillets

2 garlic cloves, sliced very thin

2 tbsp real bacon bits

12 oz baby spinach

Directions

Preheat the broiler on low. Line a baking sheet with foil; spray it with cooking spray and set it aside. In a small bowl, mix the onion with the mustard. Add the orange segments and toss to combine thoroughly. Season the mixture generously with salt and pepper. Lay the salmon on the prepared baking sheet; season it with salt and pepper. Divide the onion mixture among the 4 fillets, spreading it out to cover the surface of the fish completely.

Broil the salmon until the onion mixture is almost charred and the salmon is just cooked through, about 8 minutes. Meanwhile, heat a large non-stick sauté pan over medium-high heat. When the pan is hot, spray it with cooking spray. Add the garlic and cook, stirring, until it is very fragrant and just beginning to brown, about 1 minute. Then add the bacon bits and spinach, and season lightly with salt and pepper. Cover the pan and cook, stirring occasionally, until the spinach wilts, about 3 minutes.

When the spinach is cooked, remove it from the pan, draining off as much liquid as possible, and arrange it on a serving platter. Place the salmon fillets on top of the spinach, and serve.

Nutrition Facts

8.3 g fat

242 calories

27 g protein

10 g carbohydrates

65 mg cholesterol

3 g fiber

849 mg sodium

Recipe courtesy of NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC.

The positives

Leah @becomingTHEyou i finished organizing my sewing patterns and now they are put up and not all over the floor

Barb @becomingtheyou Had the best day hanging & laughing w my son!