I AM IN THE ZONE! >> What I'm Cooking (Recipes Galore) + Week 4 P90X Results

For now, I'm taking my blog in slightly a different direction, not that I think anyone really cares AND not like my blog has ever really had FOCUS.  It's my blog and I'll write what I want to (I kinda just sang that in my head).  I'm going to continue to write about the usual stuff (my adventures dining out in Indy, my family/friends, home improvements, etc) but I'm also going to chronicle my journey into living healthy and the trials and tribulations associated with getting into shape.  I, by no means, specialize in nutrition or exercise so consult with an expert and take whatever you want from my little blog - the little nook I've carved out in the wonderful world of the internet.

I've had such positive energy lately which has translated into creativity and motivation.  There is renewed life in our beautiful kitchen (no cob-webs up in here).  I haven't bought a cute outfit in ages but our fridge and pantry has been stocked with fresh produce and health-conscious staples.  I see that as an investment with better pay off.  I'd hate to waste a paycheck on an outfit when my muffin top is raging or my saddle bags are rearing their ugly face.  Eating right and exercising doesn't really provide the instant gratification that retail therapy has in the past but I never feel the buyer's remorse either.  Although I moan and whine before and during a hard workout, I've never looked back and thought "Geez, that was a mistake."   I've also cut back on the alcohol, significantly.  I really don't have the room in my diet nutrition plan for the empty calories and it's been wonderful not having the bloat from all the carbonation.  That doesn't mean I don't enjoy a beer or glass of wine when out socially but otherwise, I don't see any need for it.  A solid workout has become my de-stresser after a long day of work.

My workouts over the past 4 weeks consisted of following the Classic P90X schedule which goes as follows:

• Day 1: Chest & Back + Ab Ripper X
• Day 2: Plyometrics
• Day 3: Shoulder & Arms + Ab Ripper X
• Day 4: Yoga X
• Day 5: Legs & Back + Ab Ripper X
• Day 6: Kenpo X
• Day 7: Rest or X Stretch

I didn't follow this schedule down to a T but I tried my best.  Week 4 was supposed to be a rest week but I didn't want to!  A couple days I added a 30 minute jog or did a Tone It Up workout instead.  D refuses to do Yoga X with me so I do it by myself on a day off, like today.  We are missing a couple of the DVDs which I hope to get soon because Week 5 mixes it up and add some new workouts.


I definitely can't give all the credit to working out.  A HUGE portion of it has been my adjustments to my eating habits.  I mentioned this in my previous post but I'm going to say it again: MyFitnessPal for iPhone (and I'm assuming Android) can be your best friend.  I know it sounds tedious and completely anal to record everything you eat but I think it is essential.  It is downright scary, to me, to think of how many weekend benders I've had in the past where I ate/drank probably 3000+ calories a day.  Quite frankly, I should be obese.  By carefully monitoring what you eat, you have the ultimate control.  I try and keep my calorie consumption under 1500.  Because I've incorporated physical activity, I've added 300 more calories from the usual 1200 I would aim for prior to starting up P90X.  I can safely say that there hasn't been a single night that I've gone to bed hungry.  I eat nutritionally dense foods, mostly fresh fruits and vegetables.  I tend to stick with poultry for my meats (occasionally I will eat red meat).  I also find a great source of protein from beans, tofu, eggs, etc.; not to mention, the delicious protein shakes post workout.

Below are some recipes of the meals I've made over the past couple weeks as well as some of my go-to items.

On days that I work, I typically go for a smoothie that I can quickly blend up and take with me as I rush out the door.  My 20 minute drive is perfect for me to easily and conveniently drink a smoothie down while listening to my favorite sports-radio channels.

SKINNY GREEN MONSTER (makes 1 serving)

• 2 cups baby spinach
• 1 banana
• 1/2 cup plain Greek yogurt
• 3/4 cup skim milk
• 1 TBSP creamy peanut butter

Combine all ingredients in a blender.

PEACH BANANA SMOOTHIE (makes 2 servings)

• 2 cups frozen peaches
• 1 banana
• 2 TBSP creamy peanut butter
• 1/2 cup plain Greek Yogurt
• 1 cup skim milk

Combine all ingredients in a blender.

STRAWBERRY PEACH SMOOTHIE (makes 2 servings)

• 1 cup frozen strawberries
• 1 cup frozen peaches
• 2 TBSP creamy peanut butter
• 1/2 cup plain Greek Yogurt
• 1 cup skim milk

Combine all ingredients in a blender.

Not too much difficulty with the smoothies.  Blueberries, raspberries and blackberries are a great option too.  Beware of seeds!

I also want to recommend Nature's Path Organic Flax Plus Cereals.  I've tried the Red Berry Crunch and the Pumpkin Flax Plus Granola.  They are so delicious, a great source of Omega-3 and not loaded with sugar.

Nature's Path Organic (Flax Plus) Red Berry Crunch in a empty jar of peanut butter.
Giving it one last hoorah  before heading to the trash.

Here's what I had this morning:

Whole wheat English muffin with 1 TBSP Olivio Coconut Spread, 1/2
fresh grapefruit, low fat cottage cheese with a handful of fresh raspberries

Nothing super special but at right around 320 calories, it did the trick!  I have to take a minute to thank my friend *Fefe for accidentally leaving my a container of Olivio Coconut Spread because I'm obsessed.  I use it with everything! 

For lunch and dinner ideas, I've scoured the internet looking for great, easy recipes, especially soups that make a large enough batch for dinner and then again the following day, work lunches for both D and I.  

Curried Carrot Soup (makes 6 servings) Adapted from Eating Well

•  3 TBSP canola oil
• 2 tsp curry powder
• 8 medium carrots, peeled and thinly sliced
• 4 medium stalks celery, thinly sliced
• 1 medium onion, coarsely chopped
• 5 cups reduced sodium chicken broth
• 1TBSP lemon juice
• 1/2 tsp salt
• fresh ground pepper

1.  Cook oil and curry powder in large saucepan over medium heat, stirring until fragrant (1-2 minutes).  Stir in carrots, celery and onions; toss to coat in oil.  Cook, stirring frequently for 10 minutes.  Stir in broth.  Bring to a boil, reduce heat and simmer until vegetables are very tender, about 10 minutes.  Remove from heat and let stand for 10 minutes. 

2.  Using an emulsion blender (or regular blender in batches), blend until it's a smooth, pureed consistency.  Pour into bowls.  Season with fresh squeezed lemon juice and salt and pepper.  

Chicken Enchilada Soup (makes 6 servings) Adapted from Skinny Taste

• 2 tsp EVOO
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 3 cups low sodium fat-free chicken broth
• 8-oz can tomato sauce
• 2 tsp chipotle chili in adobo sauce
• 1/2 cup chopped cilantro
• 15-oz can black beans, rinsed and drained
• 14.5-oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp ground chipotle chili powder
• 1/2 tsp dried oregano
• 2 8-oz skinless, boneless chicken breasts
• Optional: scallions, shredded cheese, fat-free sour cream, avocado, lime wedges, tortilla chips

1.  Heat oil in dutch oven (or crock pot) over medium-low heat.  Add onion and garlic and saute until soft (3-4 minutes).  Slowly add chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil.

2.  Add drained beans, diced tomatoes, corn, cumin, chipotle powder, and oregano, and stir.  Add the chicken breasts; cover and cook on low heat for 4-6 hours.

3.  Remove chicken and shred with 2 forks.  Add chicken back into the soup, adjust salt and cumin to taste.  Serve in bowls and top with sour cream (or plain Greek yogurt), scallions, cilantro, avocado and lime.

Turkey Chili Blanc (makes 4 servings) Adapted from Better Homes and Garden

•  12 oz uncooked ground turkey (extra lean)
• 1 medium onion, chopped
• 1 12-oz can/bottle beer
• 1/2 cup water
• 1/2 cup reduced-sodium chicken broth
• 2 jalapenos, seeded and chopped
• 2 tsp instant beef bouillon cubes
• 1-1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp sauce from chipotle chiles in adobo
• 2 15.5-oz cans great northern beans, rinsed and drained
• 1TBSP lime juice
• Optional: sour cream (or plain Greek yogurt), cilantro, lime wedges, ground chipotle chili powder

1.  In a large saucepan, cook turkey and onion over medium-high heat until turkey is no longer pink and onions are tender; drain.

2.  Return to saucepan and stir in beer, water, broth, jalapenos, bouillon cubes, chili powder, cumin and adobo sauce.   Bring to a boil; reduce heat and simmer, uncovered for 20 mins, stirring occasionally.  Stir in the drained beans and lime juice; heat through.

3.  Mash half of the beans to thicken chili; stir and ladle into bowl.  If desired, garnish with sour cream, cilantro, lime wedges and chipotle chili powder.

Chicken and Avocado Soup (makes 4 servings)  Adapted from Skinny Taste

 

• 5 cups reduced-sodium chicken broth
• 2 cups shredded chicken breast (I used leftover rotisserie chicken)
• 1-1/2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt and pepper to taste
• pinch cumin
• pinch chipotle chile powder

1.  In a large pot, heat oil over medium heat.  Add 1 cup of scallions and garlic.  Saute about 2 minutes then add tomatoes and saute another minute, until soft.  

2.  Add chicken stock, cumin and chile powder and bring to a boil.  Simmer, covered on low for about 15-20 minutes.

3.  In each bowl, fill with 1/2 cup chicken, 1/2 avocado, scallions and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Lately, I've also been on a major salad kick!

Mixed Green Salad with Grapefruit and Cranberries (makes 6 servings) Adapted from Eating Well

• 2 red grapefruit
• 1/4 cup EVOO
• 2 TBSP minced scallions
• 1 TBSP white-wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 8 cups torn red leaf lettuce
• 1 shallot, thinly sliced
• 6 cups baby spinach
• 1 14-oz can artichoke hearts, drained and cut into bite-size pieces
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts

1.  Remove the skin and white pith from grapefruit with a sharp knife.  Working over a bowl, cut the segments from their surrounding membranes.  Cut the segments in half on a cutting board and transfer to a large salad bowl.  Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.

2.  Whisk oil scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.

3.  Add lettuce, spinach and artichoke hearts  to the salad bowl with the grapefruit segments.  Just before serving, toss the salad with the dressing until well coated.  Sprinkle cranberries and pine nuts on top.

Tuna and Avocado Spinach Salad (serves 1)

I tossed this delicious salad together the other night so ingredient measurements may not be precise.

• 1-1/2 cups fresh baby spinach
• 1 cup red leaf lettuce
• 1/4 cup red bell pepper
• 1/2 cup red onion
• 1/2 cup cherry tomatoes
• 1/2 avocado
• 1/4 cup craisins
• 1 can chunk light tuna in water
• 1 tsp dijon mustard
• juice of 1 lemon wedge
• dash of lemon pepper seasoning
• 2 TBSP Garlic Expressions Classic Vinaigrette

1.  In a small bowl, mix tuna, dijon mustard, lemon juice, and lemon pepper seasoning.

2.  In a medium salad bowl, combine spinach, red leaf lettuce, red bell pepper, red onion, cherry tomatoes, avocado and craisins, and toss.  

3.  Top with the tuna and drizzle the Garlic Expressions Classic Vinaigrette dressing.

For the past 2 days, I've made the same exact thing for lunch.  I am on a sweet potato kick.  It is an entree and a dessert all in one (especially topped with coconut spread and a dash of cinnamon).  I also improvised this simple, yet totally scrumptious salad.

Citrus Salad (makes 1 serving) 

• 1 cup fresh baby spinach
• 1 cup red leaf lettuce
• 1/2 cup cherry tomatoes
• 1/2 cup scallions
• 1 TBSP craisins
• 1/2 medium orange, diced
• 1/4 orange, juiced
• 1 TBSP Garlic Expressions Classic Vinaigrette

1.  Start building the salad with the spinach and lettuce, cherry tomatoes, scallions, craisins, and diced orange segments.

2.  In a small ramekin, add garlic vinaigrette and orange juice.  Give quick whisk and pour over salad.

So what are the results?...drum roll....

I've dropped 3 pounds on the scale.  Not really the numbers I wanted to see but the actual physical ones are the best!  See for yourself:

It may not seem like a lot but to me, it's fantastic.  By far, my stomach and hips have always been my trouble spots and they are shrinking every week.  My clothes are fitting looser.  My hips aren't flaring out as much as they used to.  The thought of pools opening up in about a month in a half doesn't seem as daunting; in fact, I'm excited.

Burgers & Beers Exciting the Exploding Downtown Foodie Landscape:: What I'm Eating: BRU Burger Bar on Mass Ave

My first experience dining at a Cunningham Restaurant Group (CRG) establishment was at their Stone Creek location for a private event years back.  My brother and his wife got married in Michigan and then had a small, private dinner reception at Stone Creek in Noblesville at a later time.  I was definitely impressed with the service and food.

Months later, D and I were just beginning to date and living downtown gave us ample opportunities to try new and exciting places.  We especially liked the eclectic Mass Ave area.  At the time, I didn't realize Stone Creek and Mesh were affiliated so we walked in not really knowing what to expect.  The former Scholar's Inn building had been transformed from a dark, stuffy scene out of the Sopranos into a modern contemporary establishment with beautiful hand crafted decor and amazing lighting, so they started off on the right foot.  The staircase and the brilliant chandeliers were so eye-catching.  It was pretty crowded which I took into account was because of its infancy.  From what I can remember (this was over a year and a half ago) the service was a bit shaky and slow and although the food was pretty decent, I found myself having a hard time justifying the price: a few rounds of drinks, a couple salads, an order of scallops and fish tacos, a shared dessert and a bill near $100.  All in all I would say this is a solid place to celebrate very special occasions but not somewhere I would frequent.

Then flash forward to a few weeks ago, I started to hear/see buzz around a fairly new restaurant along Mass Ave that certainly peaked my interest: BRU Burger Bar.  Upon further research, I discovered they, too, were owned by CRG.  The menu and the atmosphere sounded much more attuned to our tastes, not to mention, they boasted a pretty swell local craft beer menu.  I immediately recognized the location as a place that D and I walked by so many times on our many strolls downtown.  I often wondered what it was since it seemed to be so centrally located.  Although, the day we went was chilly, I could easily envision BRU being a major hot spot anytime the weather is nice.  There is a nice large patio area and they have these large windows that can open up.  The interior is small and has CRG's signature touch of design.  High-end wood work, unique lighting fixtures, one of a kind art on the wall.  But what BRU has that I think Mesh really lacked was a casualness and youthfulness.  It was a Saturday around 2 yet the place still had a pretty decent amount of patrons.  The crowd was very mixed: young hipsters; an artsy older couple; men in polo shirts; a woman with bright red hair and her kids in tow.  We decided to belly-up at the bar and immediately began eyeing the beer list.  We were greeted by the bartender who was pretty friendly and eager to take our order.

Now, I want to preface this next part by saying that D and I are, by no means, connoisseurs of beer.  We are sophisticated enough to enjoy and appreciate local, craft beer and we do frequently but it's not beneath us to just grab a case of Miller Lt and call it a night.  I worked in high end restaurants and learned how to pair beer and wine with food so I have an advantage over D when it comes to those things.  Anyways, I was thirsty and decided to ask our bartender what I should try.  They have a very impressive tap list and a nice import bottle list.  They recommended Sun King Brewery's Chocolate Wee Mac, the one featured on the black chalk board.  D went ahead and just ordered a Blue Moon, something that is safe and that he knows he likes.  This was met with a bit of  "Are you sure you want to go with that?  You should definitely go with the Wee Mac.  Blue Moon is okay and all but...."  I'm paraphrasing because I can't quite remember verbatim.  D then answered back to the tune that he's not really a chocolate guy and especially not mixed with beer yet the bartender still insisted and gave him and I a sample to try.  He politely said it's good but that again, it wasn't his cup of tea and instead ordered the Bell's seasonal and not the Blue Moon, since that kinda implied to be a silly choice.  I actually liked the Wee Mac a lot and decided to order a glass (even though the flavors would eventually not pair very well with my burger choice).  Here's my no-expertise beer enthusiast's description: dark in color, medium in body (definitely not as heavy as it appears) with strong notes of chocolate, better yet: Tootsie Roll! See, I'm not an expert.  Anyways, the whole point of my beer story is that a lot of customer service has to do with reading your guest and knowing when to give a proper recommendation and when not to give unsolicited advice.  In that brief exchange, the bartender was helpful to me because I had asked for their opinion and not helpful to D and even a Wee Mac bit insulting.  It never hurts to give recommendations but don't make the guest feel stupid for not knowing about or liking a certain food or beverage.

That aside, the rest of the experience was actually quite enjoyable.  The menu is beautifully inspired with hints of several different cultural cuisines. Really, every aspect of the menu looks delicious.  Roasted Jalapeno Mac and Cheese.  Sriracha Caesar Salad?! You had me at "Sriracha."  The Country Fried Shrimp Po Boy really caught my eye but the name of the place is BRU Burger Bar so we focused primarily just on the burgers.  Our plan of attack was to each get a different burger and one add the fries ($2) and the other add the onion rings ($3) since the burgers come a la carte.  I went with the Ground Turkey Burger because the description was just so interesting: Carrot Ginger Slaw, Peach Compote, Curry Mayo.

This burger was bursting with flavor, especially yellow curry.  The peach compote added a real balance of sweet and smooth.  The slaw was crisp and refreshing and I loved the multi-grain bun.  The burger, itself, was a tad dry but that tends to happen often with ground turkey.  Overall, I enjoyed it but certainly look forward to trying the other burgers on the menu.

Speaking of which, when I first glanced at the menu, I knew immediately that D would go with the Mexicali BBQ Burger and of course, I was right.  You had him at "queso" and "guacamole."

This thing is a monster of a burger, yet D ate every last bite!  Spicy, ooey-booey, and juicy is how I would describe it.  Then they go on further and add one of their onion rings just to be more awesome.  Which brings me to one of my other absolute delights: the onion rings.  They are quite possibly my favorite onion rings in the city.  They were so light and airy and the batter was fantastic.  They are lightly battered yet fluff up so much from incorporating the good quality beer which you could really taste.  Also, when I bit down, the whole onion didn't slide out which is great since I have little grinders and have a hard time biting down sharply on anything.  And to add the cherry on the top of the perfect onion rings, they go and serve it with their own house-made ketchup.  I don't think my wording or my picture does enough justice for how much I L-O-V-E their ketchup.  They take Red Gold tomatoes, a little bit of soy sauce, Worcestershire sauce and brown sugar (i'm guessing) and concoct the most wonderfully simple condiment I've ever tasted.  Brilliant!

I definitely enjoyed my first experience at BRU Burger Bar and can't wait to get in there again especially on a bright, sunny day.  We finished our second round of beers and the end of the basketball game that was on and made our way out the door.  Sadly, we were greeted at our car with a $20 parking fine for an expired meter.  We must not have asked for enough time.  Stupid parking meters!  Anyways, definitely give BRU Burger Bar a try and let me know what you think!

BRU Burger Bar

410 Massachusetts Avenue  Indianapolis, Indiana 46202
(317) 635-4278 

CRG continues to provide Indianapolis and surrounding areas with top quality establishments that keep my interest piqued.  For more information, click on the links below:

Mesh on Mass

Stone Creek

Cunningham Restaurant Group

My Super Bowl XLVI Recap

Holy cow! Last week was such a blur here in the great state of Indiana!  Super Bowl XLVI came and went with a fury and I have never been so proud to be a Hoosier!

I experienced the Super Bowl frenzy as a complete Joe Schmo (or Joan Schmoan, in my case):

• No fancy-schmancy NFL or VIP parties 
• Hardly any celebrity citings (I saw a contestant from The Biggest Loser and the ESPN guys broadcasting from far away) 
• We tried to hear LMFAO perform but were so far back that we couldn't see or hear anything (just lots of yelling and pushing) 
• D and I (and the doggies) watched The Big Game from the comforts of our couch

But, I don't feel deprived at all.  I walked around the city and took it all in like a tourist or out-of-towner.  I certainly felt that way walking around on Georgia Street/Super Bowl Village.  I barely recognized a stretch of the city that I'm otherwise totally familiar with.  I nom-nom-nom-ed on some delicious food truck grub (see my previous post).  I drank beer, lots and lots of beer!  I soaked in the hypnotizing excitement that the city of Indianapolis had oozing out of its veins.  

The crowd for LMFAO

My 2 best friends and I

The following series of pictures were one of the highlights of my whole Super Bowl experience.  My friends and I stumbled into Howl at the Moon (the dueling piano bar on Meridian St, just a block or 2 from Banker's Life Fieldhouse).  I always have an entertaining time when I go there and Friday was no exception.  The crowd was a lot more intoxicated animated than usual but it made for an insanely great time....

LOL!

Say cheese cute Mr. Piano Man

Someone made a request to play Neil Diamond's Sweet Caroline, an oldie, yet goodie!  But of course, a nay-sayer in the audience just had to rain on that parade and offered $100 for it not to be played.  But just in time, this guy came up on stage and offered $250 for it to played AND asked for the microphone....

Where it began, I can't begin to know when

But then I know it's growing strong

Oh, wasn't the spring, whooo

And spring became the summer

Who'd believe you'd come along

 Hands, touching hands, reaching out

Touching me, touching you...

 Oh, sweet Caroline..BOM BOM BOM!

 Good times never seem so good! So Good! So Good! So Good!

I've been inclined to believe it never would....

He had the entire bar up and dancing! He totally rocked it OUT!!  I don't know if he was local or from out of town but he became a rock star to the whole place that night.

After that crazy night, D and I spent all of Saturday lounging around.  We vowed to not drink on Sunday since we were nursing hangovers from hell.  But when we woke up on Sunday we were refreshed and revitalized and...OUT OF BEER!  I frantically tried to figure out what we were going to do but thankfully, through the magic of Twitter, our beer prayers were answered.  Flat 12 Bierwerks (@Flat12) was selling bullets and growlers until 4pm.  Bless them!  I got in the car and quickly drove over there to get 2 growlers, Flat 12 Amber Ale and the Super Bravo 46 Extra Pale Ale.

They went perfectly with the bacon wrapped jalapenos and from-scratch spicy sausage pizzas we made.

Fresh jalapenos, onion & chive cream cheese, bacon!

Roast garlic infused olive oil brushed all over dough

Pizza sauce made from stewed tomatoes, onions, garlic, oregano, basil, and balsamic vinegar, s/p

Topped with mozzarella and ground spicy sausage (Love my pizza stone) 

Perfect, thin crust pizza!

Luna and B during the game...

But now the party is over.  And so, too, is the freakishly balmy weather that surprised locals and visitors alike.  We're back to being the sleepy, Midwest city that we were before the end of January.  We're back to not pretending we're employees of TMZ chasing celebs around town. We're back to full work weeks.  We're back to $5-$10 parking.  We're back to a slow, comfortable pace and I'm okay with that.