I’m a girl that eats to live but certainly enjoys the journey of eating! I don’t necessarily count calories but I make sure to keep it balanced. I say go ahead and eats something fried today (or for 2 days what the hell, right?) then eat cleaner for the next day or two with salads, lots of water and so on.
Whenever I can, I will cut the “fat” so to speak one some of my favorite indulges like my favorite Sunday breakfast fav…lox, cream cheese on a bagel with all the works…capers, tomatoes, cracked pepper, fresh dill. I never was that person to dig out the middle of a perfectly good bagel but I will revise a few things to indulge without all the carbs all the time.
*Make a fresh plate of the lox and have a mini bagel on the side. It’s the same concept of having a bun-less burger except have the option to eat less bagel
*Only use a smear of cream cheese instead of that glorious glob.
*Mozzarella sticks thinly sliced (less calories than cream cheese)
*Add heirloom cherry tomatoes halved
*Sprinkle capers and its juices sparingly
*Toss some fresh dill & pasley
Enjoy & You’re Welcome!!!
I’m not talking about men, ladies!
Have you ever seen that viral video going around of the hippo eating the watermelons? I can totally relate to loving this fruit too. it screams everything SUMMER, BBQ’s and COOL REFRESHMENT. I know! I know! I’m a black woman and I wont be shamed because I LOVE watermelon. For the record…many others of all races like it too. Over the years of asking the produce man, watching my mother at the market and from doing my own research, I have learned a few tricks to choosing the perfect watermelon and I want to share these tips with you.
There are a few things to look for when you are choosing a watermelon.
- Shape- Look for a watermelon with a pretty good oval shape. Like anything made by Mother Nature no watermelon is perfectly shaped, however there are some that are pretty close and there are some with some pretty crazy shapes to them…you try those at your own risk! I say, stick with the ones with that good oval-ish shape.
A Perfect Oval Shaped Watermelon
2. Yellow Spot– Find one with a relatively large yellow spot on the bottom of the watermelon. This spot is where the watermelon has rested on the ground while it grows. You want this spot to be a good, creamy yellow. This can be hard sometimes, but there are always a few in every bin!
You want these imperfections! Trust me
3. Small Scratches– You want your watermelon to have small scratches on it. I’m not talking large scars, I am talking about small scars from bugs trying to scratch at them because the watermelon is nice and sweet. As much as I hate them, I have to trust the bugs! They have the nose for the sweet watermelon we want.
Turtles love it!
Squirrels love it!
Bats are batty for them!
I’m not sure what this is… but him too!
4. DIG! – Don’t be hasty ad pick the first one you see that seems to be “good enough”. Pick up a few promising watermelons and don’t be shy to dig through the bin. Some people use the knocking technique, but I don’t have a clue to know what I am looking to hear so I don’t bother with it.
Once you have your perfectly scratched and yellow spotted watermelon home, try some new ways of enjoying them. Check out my post on Infusing Fruit…watermelon is an excellent vehicle for absorbing flavor. Here are a few ideas I think you might like too!
Watermelon Pops (frozen or just chilled) Perfect way to eat with one hand
Watermelon Floaters for your cocktail!
Watermelon Slushy (virgin or otherwise) for 2!
Watermelon bowl filled with fruit of choice. No dish washing necessary after use…easy disposal
I am good to wipe up something tasty and re shush it to customize it my way. Here I took two dishes that could stand alone on their own as a dish and made them into one fantastic couple!
Here is the menu… try it one night
1/2 tsp fennel seed
1/2 tsp oregano leaves (fresh or dried)
1 tsp basil leaves (fresh or dried)
1 tsp garlic
1 tsp ground pepper
1 tsp dried or 1 large stem fresh rosemary (finely chopped)
1 tsp lawrys (I put it in almost every dish)
2 tsp olive oil
1.5lbs boneless skinless chicken breasts
1 15oz can cannellini beans (or any white bean of preference) drained and
1 14oz can of diced tomatoes
1/2 cup red wine
1 bag of baby spinach (washed)
1/2 bag of collard greens (washed and rough chopped)
1 tsp salt
1 pack fresh spinach tortellini
Wash the chicken cutlets ( you can cut them in to chunks if you like but
works well in whole pieces too) and pat dry
Place in large Ziploc bag and add all seasonings
Let marinate overnight or as long as you can to let the seasonings soak in
well (one or two hour minimum is ok)
Heat skillet on medium heat with olive
Sear the chicken on both sides to get a good brown color
Remove chicken from skillet
Stir in beans, tomatoes, red wine and salt; bring to a boil
Return chicken to the skillet and add spinach and collard greens
Let simmer for 20- 30minutes or until chicken is fully cooked and greens are
In separate pot boil well salted water
Add spinach tortellini (my favorite is fresh tortellini from Trader Joe)
Its ready when it floats to the top
Drain tortellini and add to pot
This dish will taste even better day 2 after all the liquid has marinated
into the pasta
Add parmesan cheese to top the dish