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.

[INDY] Girl in Love A little Fall Gardening + What I'm Cooking: Chipotle Butternut Squash Soup

Where did our Fall go?  It seems like we jumped right into Winter here in Indiana.  How does it go from mid to upper 80s down to low 40s all in a span of a week?  Indiana weather is so finicky sometimes.

Over the weekend D's parents and a couple of his aunts made the drive down to Indy, bringing along plants, trees, and invaluable horticultural knowledge to help rescue our drab-looking back yard.  I gained a whole heap of information on how to properly spot and space each section and each particular plant.  Also, tips on watering and tools of the trade.  They even relocated existing plants that were on improper sides of the yard, moving some from the front to the back and vise verse.  It was such a fun experience and the work totally paid off.



There's a spot we left in the corner for a bench



Can't wait to add flowers to this mulch bed and maybe even some fish to the pond!



Loving the beautiful, bright red mums!

It turned out better than I would've imagined and was completed way faster, too.  I can't wait to see everything in bloom in the Spring.  It's going to look so lush in a couple years.

Later that evening, D and I hosted a BBQ with some of our good friends to fire up our new grill and fire pit.  Great times had by all!

What's a better way to embrace the drastic drops in temperature than to whip up a fantastic seasonal soup?  About a week and a half ago, I created an amazingly hearty and completely fitting Chipotle Butternut Squash Soup.  It is sure to warm you up on these dreadfully cold and misty days.

Preheat oven to 350°F.  I started with a standard, whole butternut squash that I halved and placed on a lightly oiled sheet pan and roasted in the oven for about an hour (until tender and scoopable). 

As the squash was coming to the end of roasting, I went ahead and prepped and diced my mirepoix (onion, celery and carrots).
 

I removed the squash from the oven to allow it to cool down enough to handle.  Once that was done, I scooped it out and collected the seeds (to be used later on in the recipe). 

Heat a large saucepan to medium heat and saute the mirepoix in about a half a tablespoon of canola oil until softened, covering and stirring often. 

Next, cube the cooled down squash and then combine it with the mirepoix. 

A key feature to this soup was the surprising combination of flavors produced, not only by the rich, buttery squash, but in the bold seasonings:

• 1 teaspoon of cumin
• 1/2 teaspoon of ground chipotle chile powder (a new favorite of mine!)
• 1 teaspoon of garlic powder
• 1/2 teaspoon of all spice



Combine the seasonings into the pan and continue cooking all the ingredients for about 10 to 12 mins. 

Stir in approximately 3 cups of vegetable broth and 3 cups of chicken broth. Simmer for about 20 mins or until the vegetables are tender. 

I let it cool down for about 20 mins before taking an emulsion blender to it.  Although I was anxious to try a spoonful, the thought of hot liquid and veggies splashing up was too much to risk.  I put the blender on low and slow while adding a half cup of Greek plain yogurt and then pureed it down til all the chunks were smoothed out.

In the meantime, remember those seeds I saved after coring the squash?  I laid them on a cookie sheet, sprayed with canola oil, and then sprinkled with a little bit of salt and ground  chipotle.  Then I popped them in the oven for a bit to toast.

Horrible picture, but you get the point

Once everything was complete, I poured a bowl out for myself.  I am often quite generous when it comes to soup-topping.  I went with crumbled bleu cheese, chopped green onions, toasted & seasoned squash seeds, and just a dash of the chipotle chile powder! 

Mmm Mmm GOOOD!  I wish I still had some left but D and I (mostly me!) devoured it over the next few days.  This was one of those recipes that I really had to give myself a pat on the back because it was so unbelievably delicious! 

If you decide to give it a try, please let me know what you think!  Stay cozy these next few days.  It's not supposed to get back into the 60s until this weekend!!

Blogger Meet-up, Date Night & What I'm Eating : Seasons 52

The seasons are changing.  I love it.  The leaves. The smells of wood-burning fires.  The stylish wardrobe with layers, jeans, sweaters, boots.  But my favorite is the change in menus of many restaurants in the area; especially those who focus their menus greatly into what is ripe and in season.  One of those restaurants that prides themselves on wisely seeking fresh, regionally sourced meat, poultry, seafood and produce is Seasons 52 (at Keystone at the Crossing).  The head and sous chefs boldly experiment with flavors and ingredients while also focusing on healthy portions that create "seasonally-inspired" dishes with 475 calories or less. 

A couple weeks ago, I had the honor and privilege of getting to try Seasons 52's new Fall menu before they launched it to the public.  Talk about royal treatment.  Myself and 4 other local bloggers were treated to an amazing 12-course "tasting" along with carefully paired wines (picked out by our wonderful server, Jason).  This experience was so entertaining.  Not only did I enjoy the conversations with new acquaintances but the education we received from the head chef, Bill, was equally intriguing. 

Here were some of my favorites:

Grade A/Level 1 Seared Ahi Tuna

Organic Arugala Salad with portobello mushrooms, shaved Parmesan cheese and tossed in a truffle dressing.  (Who doesn't love the earthy flavors of truffles?)

NOT PICTURED: one of my absolute favorites was the Maple Leaf Farms Sesame Duck Chop Salad tossed with apples, butternut squash, dried cranberries and the surprise flavor of mint!  Yum!

Squash Trio: I was hoping there would be squash featured.  I was having a hankering so Autumn squash!

Brussels sprouts?  Seriously? Yes, they were great!  No offense, Mom, but yours have never tasted like these. 

(LEFT to RIGHT) Grilled Quail over broccoli; mashed sweet potatoes (not doused in butter or brown sugar, yet sweet and scrumptious); Cajun-style blackened Mahi 

We barely had enough room in our stomachs but we all found a spot for this amazing Mini Indulgence: layered Pumpkin Pie and gingersnap crust topped with sweet crème fraiche :)

Myself and the lovely ladies

Please check out these other amazing blogs:

• citynomnoms.wordpress.com
• basilmomma.com
• citynomnom.wordpress.com & entertaining-life-daily.blogspot.com
• foodplusfizz.blogspot.com

When I got home that night, I shared some of my leftovers with D.  A week later, when I was pushing for a DATE NIGHT, D suggested we go to Seasons 52; he wanted to check it out for himself. 

We went on a Saturday night with a reservation for 8:15, and when we arrived, it was a full house.  We actually elected to sit in a booth in the bar area rather than the large main dining room.  This turned out to be a great move because it was much quieter and made for easier conversation.  We also got to enjoy the live pianist who softly performed right in the bar (side by side with the bartenders).  Such a unique and classy touch.  I took more notice of the ambiance and decor.  Dark, intimate lighting.  Rich, deep wood paneling.  Natural stone. Open, airy kitchen.

I knew I was going to go for a seafood dish so I ordered a glass of vino, a South African Sauvignon Blanc, while D enjoyed a Sam Adams seasonal ale.  I loved the elegant table side wine pour (even just wine by the glass). We also went ahead and immediately ordered the Steak and Cremini Mushroom Flatbread - grilled, shaved steak, cremini mushrooms, gorgonzola cheese, sauteed onions and fresh basil. 


Absolutely amazing!

After a bit of back-and-forth, I decided to go with the Cedar-Planked Grilled Salmon which was accompanied with roasted red potatoes and grilled asparagus and carrots. 

It was an excellent choice.  The salmon was cooked perfectly, moist and seasoned just with a bit of salt and pepper and I loved the fresh veggies that came with it.  I also ordered the Squash Trio that I had enjoyed so much previously.

D went for the Grilled Lamb T-bone Chops; no surprise there!  3 medallions of perfectly grilled lamb served with Yukon Gold mashed potatoes and veggies.  D quickly devoured his meal; a sure sign that he thoroughly enjoyed it.  His only complaint was the amount of meat he received.  He thought it was a little sparse considering the higher prices than other restaurants in the area.  I tried to reassure him that the price goes into the quality and the careful sourcing. 

When the Mini Indulgence dessert tray came by I knew I had to try one.  Heck, for $2.50 each, I'd be surprised if there was ever a table that completely passed it up.  D swore he was stuffed but I forced a bite on him.  He's doesn't have the biggest sweet tooth.  I went with the Mocha Macciato. 

Light and fluffy. Sweet without being overindulgent. The perfect sweet cap for an amazing night out with D.

<3

Seasons 52
8650 Keystone Crossing
Indianapolis, IN 46240
(317) 846-5252
www.seasons52.com

What I'm Eating: Better late than never...Duos Food Truck (revisit), Fat Sammies Ciao Wagon, Binkleys (Chow Down Midtown) and Taste

Even though I went through a weeks-long blogging hiatus, that didn't mean I didn't still get my EAT on....

DUOS FOOD TRUCK (RETURN)

Take for instance, the Farmers' Market at Wishard held every (weather-permitting) Tuesday during the Summer and is located within walking distance of my work.  I think Wishard (or as it will soon be called [the new] Sydney and Lois Eskenazi Hospital) jumped the gun in calling it a Farmers' Market.  I think whomever is coordinating it needs to be researching a bit more vendors because it was looking a bit scarce (vendor-wise).  There were plenty of hungry and curious people venturing over.  I+ know they would have appreciated even more variety and options.  A little bit of produce, a local honey cultivator and some baked goods just wasn't cutting it.

 

But the main attraction was a familiar one for me: the Duos food truck (@DuosIndy on Twitter).  I had seen their tweets throughout the morning while at work and was super thrilled to see them posting up close by.  That day, they opted for an Asian-styled theme.  I went with the Pork Bahn Mi (a Vietnamese street sandwich with thinly sliced pork, julienned cucumber, pickled carrots and daikons, and cilantro and a slightly spicy aeoli on a baguette.  It seemed like they had prepackaged the sandwiches for a quick sale which is fine to do except it kind of sucked some of the life out of the sandwich.  The whole thing was a bit squished, the bread was a bit mushy and surprisingly, I thought the portion was a little weak for the price ($5) [I know that last time I tried Duos I complained about that sandwich being too big].   But the flavors were phenomenal and they even had a bottle of my fave Srirachi Sauce for a little added kit.

I also ordered their "Korean-style" soup: mushrooms, snow peas and chopped green onions in a miso broth.  I thought overall it was pretty delightful but nothing that blew my socks off. 

I totally understand that Duos probably has many kinks it has to work out regarding the menu and operationally which is why I would still eat there and also recommend them to others.  I dig their adventurous attitude and culturally diverse menus.  Keep on keeping on :)

FAT SAMMIES CIAO WAGON

Another day, several weeks ago, I was reading through my daily Tweets and saw that Fat Sammies (@FatSammies) was parked somewhere East of downtown.  I had been meaning to try them (as well as several others that I am slowly marking off my bucket list).  Turns out, they were parked on the corner of Washington and Johnson near the historical Irving Theater.  It was a beautiful, warm day so the area was buzzing with foot traffic and people lounging on patios.  Once I parked and approached the truck, I was greeted but a very nice man and woman.  I quickly browsed their small, limited menu and engaged in some chit chat.  They didn't have very many options to choose from but the ones offered sounded pretty good.  I decided to try the Meatball Sammie which came with an order of pasta salad on the side.  And to satisfy my sweet tooth, I additionally ordered the Nutella and Marscapone "sandwich". 

While waiting in line, a gentleman suggested I come sit, eat (my Fat Sammies) and enjoy a Sun King Cream Ale at the Irving theater while also checking out their Underground Writers' Series.  The hospitality and the enticement of the beer sold me so I made my way over there and tried to inconspicuously sneak into a seat in the back, trying not to disrupt the current author on stage.  Because I was dining during a live performance in the back of a dark, old theater, I was unable to photograph my food which is sadly an injustice to Fat Sammies (hopefully I'll have another chance to redeem myself).  Here are some of the notes I jotted down about the food:

• Meatball Sammie (1 giant moist and compact, flavorful meatball, onion relish on bottom, chunky marinara sauce on top, crumbled feta cheese on a flat bread) w/ pasta salad (large shell pasta (perfectly al dente), red onions, olive oil) perfect portion allowing for dessert.
• Dessert : nutella & marscapone "sandwich" on white bread and grilled. Magnificently simple, hazelnut, rich, sweet, buttery, melted&blended nutella and marscapone. 

My mouth is just watering thinking about the Nutella & Marscapone "sandwich"...the only suggestion I would have is to use a buttery croissant rather than plain white bread.  I stayed long enough to hear all of the author of Volt, Alan Heathcock (a bit of a Fred Armisen [SNL] lookalike).  I'm not sure that it was much of my scene but I was thankful that they extended a kind hand and chair to me so that I could enjoy my meal. 
I was a bit concerned before trying Fat Sammies that they would be very kitsch-y.  I had the guy from America's Next Great Restaurant in my head; you know, Joey, the creator of Saucy Balls. Yikes!  But my preconceived notions were incorrect and the food was exuberant, fresh and satiable!

CHOW DOWN MIDTOWN: BINKLEYS in SoBro

My excitement was barely containable about Chow Down Midtown once all the participating restaurants started revealing their special menus.  But when the event came, we were in the middle of our moving craziness and only had time to get to 1.  I was so disappointed in myself and D.  I was sooooooooo looking forward to trying at least 3 of the restaurants.  Unfortunately, it just didn't work out that way.  Next year, it's on and we'll plan better! 

Luckily, the one restaurant we got to go to, Binkleys, didn't let us down!

Course 1: Appetizers

Roasted Red Pepper Hummus: The classic Purée of chickpeas and roasted red peppers. Served with naan.  THE BEST HUMMUS I'VE EVER HAD!

Course 2: Entrees

(D) - Bleu Cheese crusted Filet Medallions: Two four ounce filet medallions with a seven spice rub and a blue cheese crust.  He chose onion rings and roasted potatoes.  D gave 2 thumbs up and ate almost everything on his plate.

(Me) - Tilapia: Pan seared tilapia topped with sautéed spinach, mushrooms, bacon, and red onions in a white wine butter sauce with roasted potatoes and green beans on the side.  Best complete meal I've had in months.  I could eat the roasted potatoes for breakfast, lunch and dinner.  I could only eat half so I boxed up the remaining.

Course 3: Dessert

Cannolis: We originally ordered the Triple Berry Cobbler but then our server thought they were out of so we ordered the cannolis.  But luckily, they found a couple more cobblers so we cancelled the cannoli order.  But to our delight, both were brought to the table.  Were were told to just keep them!  We took the cobbler home for later. 

D and I shared a wonderful date night adventure to a new place, and all for $30 + the cost of a couple rounds of drinks + tip.  You can't beat that.  Kudos to the Chow Down Midtown organizers!

TASTE (in Broad Ripple)

Recently, I met up with my friend, Tim, for a week day lunch-sesh.  I suggested we go to Taste in SoBro which was somewhat a middle meeting point.  I had been to Taste one other time but it had been a while and I wanted to go somewhere with an outdoor patio.  We went right at noon which was probably not the best idea because it was pretty crowded.  The line moved fairly quickly with just enough time to read through their options.  They have an extremely large (slightly overwhelming) menu that is both typed and written (in chalk) behind the counter.  They also display several items that can be purchased for take home that both tease and tantalize your taste buds. 

I decided on the Grilled Salmon Salad which was displayed as a daily special.  All the specials are listed without prices and to my dismay when I got up to the counter to pay, they were charging $15 for my salad!! That was very disappointing considering none of their other salads were over $8.  I decided to go with the Fish Tacos, instead.  Tim went with an egg, turkey, and spinach wrap. 

Once you order, you take a seat (anywhere that is available) and they will bring the food to your table.  We poured our own waters which are stationed near the cash register and are self-serve.  Then, we grabbed a two-top out on the patio.  The water glasses were so small that by the time I sat down, I was already ready for a refill (which the staff does not provide so I had to make my way back inside again).  The restaurant was noticeably busy.  It took over 25 minutes for our meals to come out and I remember thinking that if I was on a lunch break from work, this would be unacceptable.  My fish tacos came out first but I kindly waited another 5 minutes for Tim's food to arrive.

Tim was a little mixed on whether he liked his wrap.  If I remember correctly, he was a little thrown back by the intense (and weird) flavor of the horseradish cream sauce that dominated his palette.  Besides that, it was pretty pleasant.  Despite the horsey-blip, he ended up eating most of it; he's a growing boy! 

I really enjoyed my fish tacos.  Like always, I would have preferred the healthier alternative of corn tortillas but other than that I found very little fault overall.  I liked the light, spiciness of the accompanying salsa, all of the diced cilantro and finely shredded veg.  I was only able to eat 2 out of 3 before realizing I was stuffed. 

I've seen/read all of the accolades that Taste has received over the years recently and I felt a bit jipped. I think they need to retweek their customer service/process and maybe scale down their menu to focus on great food, made efficiently and served within a reasonable time.  I don't see myself jumping to get back there any time soon.



Needless to say, I've packed on a couple pounds over the past several weeks.  Nothing a little walking and cooking at home can't take care of.  Now I have to start trying out the south side joints!

What I'm Cooking: Summer Food!

Here's some of the great meals I've been cooking (or rather, preparing) lately.  I'll let the pictures do most of the talking.

I got these fabulous Chipotle Black Bean Burgers by MorningStar Farms from Costco and served it (just like I had sampled it in-store) on a 100% Whole Wheat Sandwich Thin and added my fave Romesco Sauce by Country Mouse City Mouse 's...GENIUS!  I also nibbled on Spicy Red Pepper Hummus with veggies and a serving a Oikos Blueberry Greek Yogurt.

I overendulged and snacked while at work one day so I felt compelled to eat light...yet flavorfully at dinnertime!  Here I have Simply Baked Salmon with a light sprinkling of low-sodium Montreal Steak Seasoning and drizzled with a balsalmic glaze.  It is accompanied by half of a baked sweet potato with a dusting of All Spice and canned greened beans (would've prefered fresh but didn't feel like running to the grocery store).


This meal is super easy-peasy but does involve lots of chopping!  I boiled water and cooked whole wheat penne pasta to al dente.  In the meantime, I took the veggies from Pic 1 (garlic, zuccini, yellow squash, mushrooms and cherry tomatoes) and combined with Ragu Chunky Mushroom Tomato Sauce and diced grilled chicken.  Once everything was cook through, I combined them all together and sprinkled with a bit of crushed red pepper and shredded Italian cheese.  I tossed all the ingredients in Pic 3 (avocado, cucumber, cherry tomatoes, red onions, and red pepper strips) with a Romaine Lettuce Mix and served a side a Champagne Vinaigrette.  I felt like I was having a dinner affair with myself! So romantic!