Pin-tresting

Apples and cheese are a classic fondue pairing. So on Pintrest, it really doesn’t surprise me that there are so many apple-cheddar pies. Some put the cheese in the crust, others in the pie, and others on top. And it didn’t just stop at cheddar and pie. There was Brie, and gallettes, and hand pies, soups, and dips.

You all know my experimentality and how much I adore playing in the kitchen. Needless to say, Pintrest got my gears turning… Some food combos just taste odd together, like this grapefruit protein shake I made one time (not a good post, Pintrest)… But lets face it… bacon goes with EVERYTHING!

Apple-Cheddar-Bacon Pie

serves 8

  • 11 slices thin slice turkey bacon (2 slice for 35 calories)
  • 3 apples (enough to yield 4 cups)
  • 1 medium onion (about 2 1/2 in diameter), finely diced
  • 1/2 cup celery, finely choppedWP_008337
  • 1/2 cup water
  • 3/4 tsp ground sage
  • 1/4 to 1/2 tsp thyme, to taste
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp Splenda Brown Sugar
  • 1 Tbsp granulated Splenda
  • 1 tsp cinnamon, apple pie spice, or pumpkin pie spice
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1/3 cup water
  • 1/2 Tbsp cornstarch
  • 1 1/2 cup fat free shredded cheddar cheese, divided
  • 1/4 cup Fiber One bran cereal
  • 1/4 cup unsweetened applesauce
  • salt and pepper, to top

Preheat the oven to 350 F. Spray a 9-in pie pan with nonstick cooking spray and weave 8 slices of turkey bacon. Line the last three slices of bacon around the walls of the pie pan to create the crust. I found that making a little tear in the middle of those three slices helps keep the bacon from rolling down the sides of the pan. Bake for 20 min.

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In the meantime, core and thinly slice the apples. Then, cut your slices in half and measure 4 cups. Combine the apples, celery, and onion in a large skillet on medium heat with 1/2 cup of water. Cover with a lid for 10 minutes. Remove the lid and sprinkle with thyme, sage, garlic, Splendas, cinnamon, salt, pepper, vanilla, and lemon juice. Toss the mixture. Whisk the cornstarch with cold water until dissolved and pour over apple mix. Recover with the lid until bacon crust finishes baking.

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Meanwhile, in a food processor, chop 3/4 cup shredded cheddar. Set aside. Next, process the cereal until extremely fine. Add the remaining 3/4 cup cheddar to the processor, and blend until evenly distributed.

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Stir just the processed cheese into the apple mix, and transfer mix to the baked bacon, spreading the cheesy blend evenly over crust. Return to the 350 F oven for 15 minutes.

Lastly, add the unsweetened applesauce to the processor of cheese and Fiber One crumbs and blend until a crumble is created. Get messy, and use your hands to crumble on top of the warm pie. Sprinkle with a little salt and pepper and return to the oven for a final 25 minutes. Let it cool for about 10 minutes, while you make the optional sauce.

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What really is the icing on the pie is this sweetened thyme yogurt sauce!

Thyme Yogurt Sauce

  • 1/4 cup plain non fat Greek yogurt
  • 1 Tbsp sugar free syrup
  • 1/2 tsp dried thyme

Blend and dollop!

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Rather than sticking with the sweet/tart, salty feel, I wanted something a little more savory. I was really impressed that the bacon crust stayed perfectly together when the pie was sliced. I was  even more impressed by the the afterthought of dressing up some yogurt. Thank goodness for that afterthought, too, because it tied all the sweet and savory flavors if the pie together.

Nutrition: (1/8 of pie and 1/2 Tbsp sauce)

Calories:119, Fat: 2g, Sat. Fat: 0g, Cholesterol: 14mg, Sodium: 391mg, Carbs: 17g, Fiber: 3g, Sugars: 9g, Protein: 10g

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I would imagine that this could also be served with an over-easy egg, where the yolk would act as the yogurt sauce.

I’ve sort of rediscovered my love for apples recently so you may see another apple pie riff sooner that you think.

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Savory and Sweet Sunday

Since this is my weekend off from work, its another Brunch Sunday with the family. Barry and I woke up and headed over to my moms house.

I had planned on making Hungry-Girl’s Crustless Pumpkin Quiche Supreme. I though about it, and realized I needed to make two pans. So rather than two of the same, I played around in the kitchen to create a  Sweet Pumpkin Quiche to match HG’s savory one!

Sweet Pumpkin Quiche

makes 8 slices

  • 4 Laughing Cow Light Swiss Cream Cheese wedges, room temperature
  • 1/8 tsp ground gingerWP_004486
  • 1 1/2 tsp Splenda brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp vanilla extract
  • 2 Splenda packets
  • 1 15oz can pure pumpkin
  • 1/2 cup frozen whole cranberries
  • 1 Tbsp chopped pecans
  • 1 1/4 cup liquid egg substitute
  • 1 1/2 Tbsp sugar free pancake syrup

Preheat the oven to 350 F. In the meantime, break up the cream cheese wedges and use the back of a spoon to smooth it out. Add the Splendas, spices, and vanilla. Once combined, mix in the pumpkin. Fold in the cranberries, then mix in the eggs.

Spray a 9-in pie pan with non stick cooking spray. Pour the pumpkin mixture in the pie pan and bake for 30 minutes. Remove from the oven, and evenly coat the top with syrup. Place back in the oven and continue to bake for another 30 minutes. Move the pan to the broiler and broil for about 10 minutes, until the top begins to brown and caramelize. Remove from the oven and allow the quiche to sit for a few minutes before slicing into it.

It was like breakfast pumpkin pie!!!

MMM Savory and Sweet!

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I put syrup out on the table, but I don’t think it needed a darn thing! I served breakfast up with some breakfast potatoes with garlic, onions, peppers, and spices (sort of like a Potatoes O’Brien).

Brunch was a hot according to my panel! I guess its time to formally introduce you to the panel:

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My dad, Tom, Frank, my step-dad, Dom, one of my little brothers, and Barry, my boo 🙂

They all have different taste preferences, except my dad and Barry… they put hot sauce on everything!

The Sunday got even better, when Barry joined dad and I for a post-brunch catch! Luckily, I had an extra glove!

The day was a typical Sunday. Barry and I watched a movie. Since the weather was chilly, Barry and I were in the mood for chili! While he ran to the closest Wendy’s for chili, while I browned up some 97%  fat free hot dogs, and onions. I snuck a soy dog on Barry’s plate and he really enjoyed it!

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The evening was finished up with some job hunting, hot mocha, gingersnaps, and the Eagles/Raiders game!

I love Sundays!

PMS… What a Bitch!

After dad and I were greeted back to Delaware with a brief down pour of rain, we heated up the remaining pizza from the Sawmill, and a small buffalo chicken cheesesteak for dad and I went for some frozen veggies.

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The last few days, I’ve been wanting all things sweet, salty, and crunchy. Peanut M&M! Pretzel sticks! Semi-sweet morsels! Almond Joy! Butterfinger! Cookie dough! Crunchy ice cream! Chinese food!  Yeah, I was all over it, last night!

Give me Sweet, Salty, Crunchy, Indulgence! NOW!!!!

Last night was it! Yesterday was a fabulous day with dad in seaside! It began with breakfast, which I pre-planned in MyFitnessPal the night before. I also planned on having a bite or so of Sawmill pizza, which I put into my calorie counter. By the time I had gotten home, last night, my calories were enough to allow for dinner and a treat! Time to play it safe.

I microwaved some green beans and broccoli. That just wasn’t cutting it. Ah, some cantaloupe from the farm market should help… Nope. Popcorn! 94% fat free… safe choice, good for chewing, and popping… Still not doing it. Maybe a few semi-sweet morsels… Mmm salty popcorn and chocolate. That’s what I want! I need salty, sweet, crunch! 

I allowed myself a nice treat! I quickly popped a few M&Ms and dialed the Chinese restaurant around the corner. Dad and I split a Hot and Sour soup and an order of shrimp toast. Many people have no clue what shrimp toast is. Essentially, its a shrimp- “imperial” like mixture on a slice of bread that is covered in panko and deep fried. I like to dip mine in the mustard and duck sauce mixed together. Here’s the deal… It’s not exactly in the lowest calories, lowest fat content categories…

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I haven’t had shrimp toast in almost two years. When my eating disorder set in, I swore off all things fried, breaded, and ordered out. I’ve learned that even though I usually have melt downs after tasting any of these foods, its okay to treat yourself. I don’t do it every day… I’m  slowly learning to incorporate treats in my life in a way that is in moderation and good for my mind and body. (I have lots of recipes for shrimp toast so I think I’m going to Bundo-ize this typically unhealthy splurge).

Back to the point of this post… PMS is a bitch. I’m human, and a female, at that. Before I got sick, I was never really a sweets person. I was big because my portions were large and I didn’t exercise. Ever  since recovery, I have loved chocolate! In fact, I was snacking on semi-sweet morsels all night! So…

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Female+Recovery+PMS= Oh crap!

If you’ve ever seen or read The Vagina Monologues, “Angry Vagina” pretty much sums its up…Its a hilarious monologue about all the things women put up with. In general, I highly recommend for everyone to check out the monologues! But as I write up this post, its all I can think about that accurately portrays my feelings.

The cramps, the bloating, the cravings, the mood swings, the fatigue… and its almost uncontrollable! Like a tic! What a bitch!

In fact, yesterday actually started at 330am, for me, as I woke up with cramps. I laid in bed, desperately trying to fall back asleep, curled into the fetal position. No such luck…

As I cracked into my fortune cookie, I thought my fortune was most fitting:

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“Our perception and attitude toward any situation will determine the outcome.”

I don’t look at last night as a failure in my eating or my progress. I look at it as normal. Everyone get the munchies. Everyone has indulgent times. Everyone just needs chocolate sometimes! It happens! Even with my mini-binges the last few days, my calorie count has still been within limits. I allowed myself these treats yesterday, knowing that I am allowed to enjoy a little indulgence. I know it sounds like I’m trying to convince myself of this, and I partly am. It takes 3,500 calories to gain 1 lb. I eat to live, not live to eat. Cooking and eating are passions of mine. How can I let these eating disorders destroy my passions. I am in control.

But, wow, did I really need last night’s munchie-fest. It was good for the mind and it made my body shut up with the cravings. Plus, it made my dad smile to see me really enjoy what I was eating and not stressing about calories! (He actually asked me the calorie count of the shrimp toast! Good job, daddy!)

With all of this rambling and pseudo-inspirational mindset, I am always honest with you. After dad headed to bed and I thought I could trust myself, I began to pop a few semi-sweet morsels. After a bit of this, despite being on the phone with Barry, I knew I was getting out of hand. I was testing my own boundaries. How far could I take this? Why didn’t I tell Barry? Instead, I put on a front to him like everything was fine; Like I was proud that I allowed myself the indulgence. (I kind of was.) Bottom line, I purged. Not all of it, but the shear action, after not doing for weeks, proves I still have a long way to go.

With that said, I am sorry, dad. It was a selfish action and I know it hurts you when I hurt myself.

I just realized that many of my posts have a similar pattern: inspirational and then spiral into a black hole!

Eating disorders are a bitch!

PMS… What a Bitch!

Some Like It Hot: ChiliJamb: Crock Pot Recipe #3

The following was inspired by this recipe from Wholefoods. I had some chicken sausage that I did not particularly care for, is it was, so I wanted to use it in a creative way. Because of the flavoring and seasoning of the sausage, my goal was to create a sweet and spicy combo. The final results weren’t exactly what I had planned, but tasty and filling, nonetheless, with the sweet n spicy combo I intended. It was kind of like if chili and jambalaya had a baby…

             

We like spice in the Bundo house, but my mom and stepdad don’t particularly care for the heat. Like I said, “Some like it hot;” especially me!

Sweet n’ Spicy ChiliJamb(alya)
1/2 cup dry quinoa
2 cups water
2-3 cloves of garlic, minced
2 Tbsp apple cider vinegar
1 package (5 links) Thin n’ Trim Peach Chipotle Chicken Sausage, cut into 1/4in coins
2 cups kale, packed (about 50g)
1/3 cup dry black beans, then cooked (or 1 can of black beans)
1/2 cup plus 2 Tbsp Pineapple Salsa (I used Trader Joe’s), plus more for garnish
1/3 cup frozen corn
1 cup onion, chopped (about 4oz)
1 (4oz) can fire roasted diced green chilies
1/4 tsp cayenne pepper
1 Tbsp cajun seasoning
dash salt

Toss onions, chilies, garlic, and seasoning in a pan. Cover and cook down. Throw all of the other goodies in the crock pot. Cook on low. Once the onions start to become transparent, throw into the pot, and cover until din-din. Stir and divide among 6 bowls. Top each with a bit of the pineapple salsa, for bit of sweet, and enjoy the sweet n’ spicy stick to your ribs chilijamb!

           

Calories: 150
Total Fat: 2.8g
Sat. Fat: 0g
Cholesterol: 14.1mg
Sodium: 328.7mg
Carbs: 18.8g
Fiber: 1.4g
Sugars: 2.1g
Protein: 12.1g

Its a shame I didn’t make this yesterday in honor of “International Hot and Spicy Foods Day!”

I’d like to continue to experiment with this recipe because I feel like it has a lot of potential! I think sliced okra would be a nice addition. What are your suggestions? 

PS for you spice lovers: Did you know spicy foods speed up your metabolism?