Right out the cast iron skillet. #suchalady 😜
- Sharing nutrition and happiness, one bite at a time.
Here's my Throwback Thursday contribution: Totally obsessed with Salmon.
However, today is all about my love not only for Salmon...but the cast iron skillet I regularly cook it in. Cast-iron skillets have always been an essential tool in my home. In fact, I don't remember a time when there wasn't at least one cast-iron skillet in the house - I couldn't imagine life it! A well-maintained cast-iron cookware can last for generations.
Cast iron is ideal for searing because of how well it holds onto heat, simultanioously creating that thick sear on steaks and roasts, crispy fish skin, and deep caramelization on vegetables. That's what we're going for, acrusty sear, extra crispy skin and caramelization - beautiful!
Listen, I'm not trying to sell y'all on a cast iron skillet. No ad here...Y'all just keep doing what you're doing, but know you can't go wrong with adding one of these to your kitchen!
I was initially uncertain what lettuce soup would taste like. Surprisingly it was Delicious! There's something about cracked black pepper that takes this already delicious lettuce and cauliflower soup to the next level.
SERVING TIPS AND SUGGESTIONS via #LivingStrong article
You can use black pepper to season virtually any savory food. Combine it with extra-virgin olive oil, apple cider vinegar and fresh chopped oregano for a delicious homemade salad dressing or marinade, or season chicken or turkey breasts, salmon, trout or lean beef with black pepper before grilling for low-cal flavor. You can also get more experimental by using black pepper to season a watermelon, feta and basil salad, or by tossing fresh sliced strawberries in a mixture of black pepper and balsamic vinegar for a nutritious dessert that's sweet, sour and spicy. -
Eat What You Love.... #WhatIEat I've shared the Good/Bad of my #WeightLoss journey and clearly this is some of the deliciousness of the journey. #DCMissiontoInspire#FoodPrep
And if you've been around this space long enough you already know - One of the biggest struggles people have with losing weight and creating a healthier lifestyle is simply just getting started.
I totally understand and get it. I am a former yo-yo dieter, -- I repeatedly gained and lost weight over the years, I experimented with weight loss programs and within six months to a year of starting a diet, I returned to my bad eating habits and gained the weight back plus more. Until I change my thinking from Diet to Healthier Lifestyle I was unsuccessful in maintaining the loss long-term.
And if you google DIET, you'll find all sorts of foolishness. And you'll find yourself bombarded with all sorts of Do's and Don't's. It can become quickly overwhelming;
What to eat?
What not to eat?
When to eat?
When to exercise?
Meal prepping /cook enough food the week?
Limit All Carbohydrate? 🤔
Purchase Meal Plan? 🤔
Don’t over complicate. My point is Do your research. Rise above the noise. Change your thinking from Diet to sustainable lifestyle changes.
The goal... coming up with a lifestyle plan that would that fit your daily routine and give you long-term results. Because at the end of every diet, you’ve got to get back to real life. It’s a matter of making gradual, sustainable changes for life. Sustainable changes that fit Your Lifestyle.
#hardworkpaysoff#FormerCouchPotato Once I lost the 20 pounds I started going to the gym 5-6 days a week. I was under the impression that you should stay away from the boring, ineffective cardio exercise and treadmill workouts- I’m here to tell you, not true, I lost the first 100 pounds on the darn treadmill. PERIOD! -
Get That Body Moving! 💃🏾🏃🏾♀️
The struggle is real and so are the healthy beautiful results.
#TBT#MyWeightLossJourney I finally stop yo-yo dieting. I decided I wasn’t going to let all the health ailments associated with obesity define who I was! I took control of my health and my fitness, making all-encompassing wellness an everyday part of my life.
Don't get me wrong the struggle is real. I love food and everything around it; shopping, preparing, meal prep, food prep and most of all sharing food. That's the bottom line. I love food. Most won't admit their love for food. I get it. I understand. And that's fine too. And if you only want to post the healthy side of your IG...that's your business. Cuz I ain't mad. I'm gonna love y'all no matter what!
Keep in mind at the end of every “diet” or 🥗 you will have to return to real life.
Who doesn't love the occasional pizza, donut, ice cream, and such. That's LIFE. It’s a matter of making gradual, sustainable changes that can be maintained for life!
I'm not perfect. But I am authentic. #DCMissiontoInspire Sharing my weight loss life as I experience it. I've learned a lot over the past two years. For example, in terms of nutrition – one should think in terms of “portion control” instead of the typical and popular “diet”. This allows for more realistic goals as increase success in long term maintenance.
The key is not Deprivation; but rather, finding what works for you – your lifestyle – to maximize your results. My motto "Enjoy Life It's Delicious" and you might even lose a little weight along the way. Life is in the journey....
....and we’ll see you in September! You can find me at the table of inspiration and motivation. "Taking it One Day At a Time"
Sunday #MealPrep was in full force - Always keep in mind even a little food prep is better than nothing. - Jumbo Meatballs What is going to make it easier for you to eat healthier during the week? Simple, Easy Peasy Meatballs ready for the freezer, lunch or dinner.
FitTip: Freeze meatballs 2-3 per plastic bag.....when meal time comes, toss a few in sauce or pan sautéed and add marinara sauce. Or when you are ready to eat, let them thaw in the refrigerator and heat as needed. Ta-da! You just set yourself up for a fuss-free and healthy week. Keep in mind When it comes to healthy eating, preparation is the key to YOUR WEIGHT LOSS SUCCESS.
Eliminate the stress and time factor of having to cook every single night by meal prepping! Preparation ---It can mean chopping up onions, peppers, or other vegetables ahead of time for recipes. And Freeze. It saves you time and sets you up for a stress free week.
Do you food/meal prep?
How many days a week do you prep?
Drop comment, questions or tips below, I would love to hear from you!
Perfect "sunny-side up" egg. There will be no flipping. 😜 let's talk about the soft yolk Yes? or No? Not everyone can handle the soft yolk. But, if you've been around this space long enough, I suspect you already...I love the soft yolk thing "It's certainly "soft and silky".....Ooooooo!”) I absolutely love eggs and I'll take an egg anyway I can get it.
Here I'm going for extra crispy edges and bottom, set white and soft yolk.... the soft yolk creates this heavenly luxurious condiment effect. Wonderful combination of tastes and textures. No condiments necessary.
Tip: The runny yolk is great for dipping toast or any sort of crusty 🍞 bread into. But, we're not working with any high carb bread, at least not today. 😜
How you’d like your eggs?
My haul from local Asian Market. Bok Choy and Ginger. The start of something amazing.... #getlostwithdeecookfit#WhatIBuyAtTheStore
Here's an amazing recipe; Stir-Fried Beef and Bok Choy with Ginger. Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012). #WilliamsSonoma Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.
Prep Time- 20 minutes
Cook Time 10 minutes
2 Tbs. dry sherry
1 Tbs. soy sauce
1/2 tsp. Asian chile paste
1 lb. (500 g) baby bok choy
2 tsp. peanut oil
2 garlic cloves, minced
1 Tbs. grated peeled fresh ginger
1 lb. (500 g) flank steak, thinly sliced across the grain
#Directions In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.
In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.
Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.