Wednesday, October 20, 2010

Foiled Again.

3ft is a brat. I can call him this because I'm his mother. Some would say he comes by it honestly and I'd agree if you meant he got it from his dad. Anyway, I digress, back to why he's a brat. We got Lego Harry Potter in the mail from And as you can very well imagine he'd rather play that then flail around to music he doesn't even know with his mom. It's sacrilege I tell you.

So I ended up doing Wii Free Step again yesterday. It's alright, really, because then I get to feed my foodie addiction by watching cooking shows. I watched Tyler's Ultimate and his Ultimate Orecchiette and he made some Panna Cotta that I definitely want to try. Then I moved on to Rachel Rae and watched her do a Kaiser Roll Calzone that I'm all over healthifying (yeah, it's a word. I just made it up) with a pan roasted garlic dressing that looked pretty amazing for salads.

It's so funny now that I watch the quality of calories and fat I put into my body and not just eat what's handy whether it's delicious or not, I've totally become obsessed with food and cooking and inventing recipes. I've always liked to cook but not to this extent before. My Christmas list has a few books (cooking books) and the rest is cooking gadgets.

Garlic Seared Scallops and Cream Corn Quinoa

So this was dinner last night. For those of you who don't know what Quinoa is, it's a small whole grain that is packed full of nutrients. You can use it like rice. OMG. It was so delicious. It's definitely a keeper and paired with the scallops (which I love) it was an amazing dinner. I got the idea for the Quinoa from a Clean Eating Magazine and then I changed it up to fit my tastes a little better and made it my own.

Ingredients for Cream Corn Quinoa

1 1/2 tsp olive oil
1/4 cup chopped celery
2 tbs chopped green onion
2 cloves garlic chopped
1/2 cup uncooked quinoa, rinsed under cold running water
1 cup chicken broth
2 cobs of corn, kernels removed (about 1 cup), hold onto one naked cob
1/2 cup chopped baby spinach leaves
garlic salt and pepper to taste
2 tbs nonfat sour cream

Heat a medium saucepan over medium-high heat. Add oil, garlic, celery, and green onion and saute until garlic is golden and celery is soft.

Add quinoa and cook until quinoa is dry and toasted.

Add chicken broth and naked corncob. Bring to a boil and cover. Then reduce heat and simmer for 10 to 12 minutes until quinoa is soft and the center of the grains are translucent. (most if not all the liquid should be absorbed into the grain)

Turn off burner, remove corncob and add corn, chopped spinach, some garlic salt and pepper, and the nonfat sour cream. Stir it all up and be ready for heaven. It's so delicious.

Makes 4, 1/2 cup servings
Calories 146.8
Total Fat 3.6g
Carbs 24.9g
Fiber 2.9g
Protein 5.1g

--Previous Day Tracking --

Exercise - 30 minute walk, 30 minutes Free Step on the Wii, 300 crunches, and 70 push ups.

Healthy Lifestyle - Day 134

Only Water - Day 129

Total Pounds Lost - 50.2

Breakfast - bowl of FiberOne Raisin Bran Clusters w/ homemade Almond Milk
Morning Snack - FiberOne Granola Bar
Lunch - Ham Sandwich, dill pickle, cucumbers and fat free Italian dressing
Mid-Afternoon Snack - 1/2 peanut butter sandwich
Dinner - Garlic Seared Scallops and Cream Corn Quinoa
Dessert - Pumpkin Pie Muffin with Cream Cheese Marshmallow frosting


Turkey Girl said...

Mmmmm... Tyler is yummy! And so is his food! Love quinoa! Bought a huge bag of it at Costco. It's even organic. :)

Lisa Dovichi said...

THEY HAVE IT AT COSTCO?!?!?!?! Damn it! LOL I probably paid way too much for my little bag from Safeway. I'm going to have to look there. I love quinoa. The recipe turned out SO GOOD! I'm going to start using it instead of rice (sometimes) -- it's so much better for you. :D